Since 2014
OPTIMIZATION OF THE MENU FOR INSTITUTIONS OF RESTAURANT INDUSTRY BASED ON MATHEMATICAL MODELLING METHODS
Intellectual Economics
View Archive Info| Field | Value | |
| Title |
OPTIMIZATION OF THE MENU FOR INSTITUTIONS OF RESTAURANT INDUSTRY BASED ON MATHEMATICAL MODELLING METHODS
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| Creator |
BASYUK, Dariya
LEVYTSKA, Inna IVCHENKO, Liubov SEMENYSHYNA, Iryna KOLIADENKO, Svitlana |
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| Subject |
Restaurant management, menu customization, balanced eating, check minimization, linear programming, optimization.
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| Description |
This study is dedicated to innovative approaches to the individualization of service in institutions in the restaurant industry based on the requirements of balanced nutrition and cost optimization. The study was conducted on the materials of the existing objects of the restaurant industry in Kyiv (Ukraine), taking into account the approved norms of the energy value of the daily diet for different age groups. The solving of the problem was carried out by linear programming methods on the example of a specific category of consumers: men aged 18–29 years old. The coefficient of physical activity was set at 1.4, with which the optimization task of compiling menus from Ukrainian and Georgian cuisine was formulated. The prices of famous Kiev restaurants, the content of nutrients and energy values of dishes, and the nutrient consumption rates were established for the selected category of customers and used as the initial data. It is demonstrated that the condition for minimization of the target function (account) allows for a reduction in the cost of nutrition by up to 20%, without reducing energy value and nutrition.Substantiated proposals in the study for the compilation of an individual menu can be the basis for the diversification of restaurant services and increase the competitiveness of the enterprises in the industry, as they take into account the current trends in nutrition and the requirements of the organization for useful and controlled nutrition with restrictions on the content of energy and useful substances, whilst also minimizing the cost of the check. They can be implemented in restaurant establishments in the form of the introduction of an additional module in widespread information and payment systems (Fidello F&B, Micros, “Parus-Restaurant,” SERVIO, 1C-Rarus: Restaurant + Bar + Cafe, Iiko, R-keeper, others.).
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| Publisher |
Mykolas Romeris University
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| Contributor |
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| Date |
2020-08-10
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| Type |
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion — — |
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| Format |
application/pdf
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| Identifier |
https://www3.mruni.eu/ojs/intellectual-economics/article/view/5714
10.13165/IE-20-14-1-08 |
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| Source |
Intellectual Economics; Vol 14, No 1 (2020): Intelellectual Economics; 130-143
Intelektinė ekonomika; Vol 14, No 1 (2020): Intelellectual Economics; 130-143 1822-8038 1822-8011 |
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| Language |
eng
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| Relation |
https://www3.mruni.eu/ojs/intellectual-economics/article/view/5714/4895
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| Rights |
Copyright (c) 2020 Intellectual Economics
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