Increasing the Standard of Catering Management for Healthy Chinese-Dishes in Nakhon Pathom Province
Keywords:
Increasing the Standard, Nakhon Pathom Chinese-dishes, HealthyAbstract
This research aims to (1) develop a food and beverage service process for a healthy Chinese-dishes business in Nakhon Pathom Province that meets standards, and (2) create a format for preparing healthy Chinese dishes in Nakhon Pathom Province. This research employs a research and development approach. The qualitative research utilized a sample group consisting of 19 Chinese-dish catering operators, 5 business organizing operators, 5 personnel from the government and private sector, 5 academic specialists, and 6 consumers selected through purposive sampling. The research tools include interview forms and a meeting recording form. The quantitative method involves a sample of 30 waiters, specifically selected using a research tool a quality assessment form. The qualitative data analysis employed content analysis, while the quantitative data analysis utilized descriptive statistics such as mean and standard deviation. The research results revealed that the food and beverage service process for Chinese catering businesses incorporates a service quality model (SERVQUAL) with five dimensions: tangibles, reliability, responsiveness, assurance, and empathy. Research findings on food safety, personal hygiene, and service standards revealed that when assessing the quality of food and beverage service standards for healthy Chinese catering businesses in Nakhon Pathom Province, the overall picture was found to be at the highest level ( = 4.50, S.D. = 0.63). Chinese banquet arrangements come in two formats: special occasion banquets and integrated banquet arrangements. The quality assessment of the format for preparing Chinese banquets for health in Nakhon Pathom Province overall was found to be at a high level ( = 4.42, S.D. = 0.70).
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