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Key activities of menu management and analysis performed by SME restaurants in Malaysia

Menu management and analysis is commonly performed by food and beverage establishments to develop, monitor, and modify menu items. However, previous studies seldom associate and study menu management functions concurrently. These functions include but are not limited to menu planning, menu design, m...

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Main Authors: Lai, Jack Hao Bin, Zainal Abidin, Muhammad Rezza, Hasni, Muhamad Zulfikri, Ab Karim, Muhammad Shahrim, Che Ishak, Farah Adibah
Format: Article
Published: Human Resource Management Academic Research Society 2021
Online Access:http://psasir.upm.edu.my/id/eprint/93973/
https://hrmars.com/papers/detail/MAJESS/9184/Key-Activities-of-Menu-Management-and-Analysis-Performed-by-SME-Restaurants-in-Malaysia
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spelling my.upm.eprints.939732023-04-06T03:23:27Z http://psasir.upm.edu.my/id/eprint/93973/ Key activities of menu management and analysis performed by SME restaurants in Malaysia Lai, Jack Hao Bin Zainal Abidin, Muhammad Rezza Hasni, Muhamad Zulfikri Ab Karim, Muhammad Shahrim Che Ishak, Farah Adibah Menu management and analysis is commonly performed by food and beverage establishments to develop, monitor, and modify menu items. However, previous studies seldom associate and study menu management functions concurrently. These functions include but are not limited to menu planning, menu design, menu pricing, menu operation and menu analysis. This exploratory study explored the measures taken by SME restaurant decision-makers in managing their menus. Participants put forward that the measures taken to manage their menus within their establishments are limited by their capabilities and conditions. Participants identified key activities of menu management and analysis as menu development and modification, menu positioning, menu operational efficiency as well as menu pricing and cost control. At the same time, findings showed that key considerations should be given to employees, customers, restaurant resources and the business environment when making decisions pertaining to menu management and analysis. Practitioners in Kuala Lumpur commonly operate their restaurants without specific menu management method, but manages their respective menus depending on the business environment, resources, and capabilities. Furthermore, practitioners seek operational examples and take pricing references from other successful competitors. This study presents that a balance of both quantitative analytics and qualitative reasoning are key to achieving menu profitability. Human Resource Management Academic Research Society 2021-04-19 Article PeerReviewed Lai, Jack Hao Bin and Zainal Abidin, Muhammad Rezza and Hasni, Muhamad Zulfikri and Ab Karim, Muhammad Shahrim and Che Ishak, Farah Adibah (2021) Key activities of menu management and analysis performed by SME restaurants in Malaysia. International Journal of Academic Research in Business and Social Sciences, 11 (4). 339 - 361. ISSN 2222-6990 https://hrmars.com/papers/detail/MAJESS/9184/Key-Activities-of-Menu-Management-and-Analysis-Performed-by-SME-Restaurants-in-Malaysia 10.6007/IJARBSS/v11-i4/9184
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Menu management and analysis is commonly performed by food and beverage establishments to develop, monitor, and modify menu items. However, previous studies seldom associate and study menu management functions concurrently. These functions include but are not limited to menu planning, menu design, menu pricing, menu operation and menu analysis. This exploratory study explored the measures taken by SME restaurant decision-makers in managing their menus. Participants put forward that the measures taken to manage their menus within their establishments are limited by their capabilities and conditions. Participants identified key activities of menu management and analysis as menu development and modification, menu positioning, menu operational efficiency as well as menu pricing and cost control. At the same time, findings showed that key considerations should be given to employees, customers, restaurant resources and the business environment when making decisions pertaining to menu management and analysis. Practitioners in Kuala Lumpur commonly operate their restaurants without specific menu management method, but manages their respective menus depending on the business environment, resources, and capabilities. Furthermore, practitioners seek operational examples and take pricing references from other successful competitors. This study presents that a balance of both quantitative analytics and qualitative reasoning are key to achieving menu profitability.
format Article
author Lai, Jack Hao Bin
Zainal Abidin, Muhammad Rezza
Hasni, Muhamad Zulfikri
Ab Karim, Muhammad Shahrim
Che Ishak, Farah Adibah
spellingShingle Lai, Jack Hao Bin
Zainal Abidin, Muhammad Rezza
Hasni, Muhamad Zulfikri
Ab Karim, Muhammad Shahrim
Che Ishak, Farah Adibah
Key activities of menu management and analysis performed by SME restaurants in Malaysia
author_facet Lai, Jack Hao Bin
Zainal Abidin, Muhammad Rezza
Hasni, Muhamad Zulfikri
Ab Karim, Muhammad Shahrim
Che Ishak, Farah Adibah
author_sort Lai, Jack Hao Bin
title Key activities of menu management and analysis performed by SME restaurants in Malaysia
title_short Key activities of menu management and analysis performed by SME restaurants in Malaysia
title_full Key activities of menu management and analysis performed by SME restaurants in Malaysia
title_fullStr Key activities of menu management and analysis performed by SME restaurants in Malaysia
title_full_unstemmed Key activities of menu management and analysis performed by SME restaurants in Malaysia
title_sort key activities of menu management and analysis performed by sme restaurants in malaysia
publisher Human Resource Management Academic Research Society
publishDate 2021
url http://psasir.upm.edu.my/id/eprint/93973/
https://hrmars.com/papers/detail/MAJESS/9184/Key-Activities-of-Menu-Management-and-Analysis-Performed-by-SME-Restaurants-in-Malaysia
_version_ 1762839454331961344
score 13.211869

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