Contribución a la gestión de la carta menú en hoteles all inclusive.

The investigation developed for the sake of analyzing the dishes presentation in a hotel restaurant menu in order to contribute to the improvement of its gastronomic offer. The main techniques and tools used as support for obtaining the results were the menu engineering, by means of a womb MUTI modification and Microsoft Excel for the automation of the proposed tool. All these tools were backed up by the analysis of documents and the control of commands of the months of October and November 2014 in the restaurant, which were defined as sources of primary information. As a result of the investigation, an automated tool for the realization of the menu engineering was proposed, based on the cost and popularity of the dishes. The proposed tool accomplishes the classification of the dishes from its position in nine quadrants, determined by the limits defined for the cost and the popularity. The behavior of every product was described, and improving actions to the actual restaurant management were formulated. [ABSTRACT FROM AUTHOR]