Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF CONTEMPORARY ECONOMICS AND ADMINISTRATIVE SCIENCES, cilt.12, sa.2, ss.763-783, 2022 (ESCI)
ce, fixed costs and variable costs as input
variables, while popularity and gross profit are used as output ones. Results imply that the most efficient food group was soups, while pan and main dishes were those with the lowest activity levels. Following the study results, the strategies to be considered in increasing the menu performance according to the menu management stages depending on the menu item efficiency were proposed. Paper concludes with some useful recommendations to the service providers and practitioners.