The Guidelines Enhance Competency of Entrepreneur for Chinese Food in Nakhon Pathom Province for Promotion Cultural Tourism

Abstract

The primary objective of the present study was to design a guideline to improve Chinese banquet business competencies in Nakhon Pathom Province to promote cultural tourism. The samples, selected using accidental sampling method, were 400 Thai customers who visited Nakhon Pathom Province. The data were collected through a questionnaire, and analyzed using descriptive statistics including frequency, percentage, mean scores, and standard deviation. The results showed that improvement in the following five competencies, namely, quality of food and beverage service that meet food hygiene standard, (2) food and beverage service staff with uniform and courtesy (3) pricing and price variation (4) cleanliness of place, kitchen, and utensils, and (5) variety of foods were recommended