Özet:

With the dynamic structure of food and beverage in the service sector, today’s competition conditions make it difficult for to stand up every day. Food and beverage companies evaluate their menus in certain periods. They can promote the products they trust but are not sold at the desired level, and when needed they can update their menus by removing the menu pen from the menu. Menu analysis is valuable in terms of providing a feedback possibility to the management. Therefore, business managers or chefs will make the choice in this direction if they think which of the business’s menu analysis methods according to the purpose of existence are more appropriate for their own business. In this context, the research was carried out for the analysis of the menu literature. Menu analysis methods have been studied under the matrix models, formulas and multi-dimensional models.

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