Pork Satay Menu Creation as Culinary Tourism Baha Tourism Village, Badung, Bali, Indonesia

Abstract

Analysis of the food menu offered periodically to tourists, it is hoped that the manager of the pork satay restaurant will be able to get optimal profits that can be used for business development in the future. Based on the background of the problem, the purpose of this study is to determine the process of making the types of pork satay offered by restaurant managers, and as a marketing strategy for pork satay menus in increasing food sales in the Baha tourist village area, Badung Regency, Bali. This research formulates a marketing strategy which is then elaborated with various marketing programs. Data were collected using observation, interviews, literature study, and then by using the marketing mix) namely 1) Products such as sweet pork satay, spicy pork satay; 2) Price where each menu has its price; 3) Place, namely by using direct distribution; 4) Promotion such as the installation of restaurant name signs, personal selling, sales promotion, and publicity. Then the analysis is carried out using the engineering menu. The technique of determining the informants using purposive sampling. This research will find out the menu offered by restaurant managers in the Baha tourist village area, Badung Regency, Bali, there are 4 menus (53.77%) of pork satay classified as a star, meaning that it is popular and profitable, 2 menus (46.23%) are classified as a plow horse, meaning popular but less profitable. Based on the results of the discussion, it can be suggested that restaurant managers in the Baha Tourism Village area should further improve the quality of food and beverages to get maximum profit.