Publisher: Dusit Thani College (Total: 1 journals)   [Sort by number of followers]

Showing 1 - 1 of 1 Journals sorted alphabetically
Dusit Thani College J.     Open Access  
Similar Journals
Journal Cover
Dusit Thani College Journal
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Online) 1906-070X
Published by Dusit Thani College Homepage  [1 journal]
  • Food and Beverage Service Innovation in the Fine Dining Restaurant during
           the New Normal Pandemic

    • Authors: Piyanart Junkrachang, Tarittawan Chareanporn
      Pages: 1 - 17
      Abstract: The purpose of this research is to study the factors causing food and beverage service innovation and to study the patterns of food and beverage service innovation in the fine dining restaurant during the New Normal Pandemic in Thailand. This qualitative research study used documentary research, participated observation, and in-depth interviews. The population is a purposive selecting of the fine dining restaurants of five-star hotels in Thailand.  The data were collected by in-depth interviews with food and beverage managers or management levels who understand the food and beverage operation and their policies. Data were collected from 12 managers of 12 hotel restaurants in 4 tourist destinations in Thailand; Bangkok, Pattaya, Phuket, and Chiang Mai. The study found two factors that contributed to the food and beverage service innovation during a new normal pandemic. 1) External factors; These include the spread of COVID-19 and the government's issuance of SHA health and safety standards. 2) Internal factors; including internal reforms of an organization and the use of technology to enhance the efficiency of restaurant operation. The results of the study showed that 6 patterns of service innovations were created to increase the efficiency of restaurant operations during the new normal pandemic. The six patterns consist of; 1. Design and atmosphere of the restaurant, 2. Food safety and hygiene, 3. Technologies applications, 4. Social Responsibility, 5. Human Resources Management and 6. Service process.
      PubDate: 2022-04-29
      Issue No: Vol. 16, No. 1 (2022)
       
  • Factors Affecting the English Achievement of English Structure and Usage
           of Students in Hotel and Tourism Program

    • Authors: Yossawadee Jindamai
      Pages: 18 - 31
      Abstract: The objectives of this research were 1) to study the factors of achievement toward English structure and usage of students in hotel and tourism program and 2) to analyze the factors of achievement toward English structure and usage of students in hotel and tourism program. There are five factors on the research: 1) Study habits 2) Self-confidence 3) Motivation 4) Parental Support and 5) Classroom Environment. 160 students in hotel and tourism program of Rajabhat Maha Sarakham University were selected to be a sample by using Simple random sampling. A specific questionnaire and Descriptive statistics and Correlation were used for data collection and analysis. On the research, it was found that: there were two factors with the highest mean 2.79, including study habits and classroom environment. Moreover, all five factors had positive relation to the study achievement of English structure and usage program in hotel and tourism students, while only parental support and self-confidence had an effect to the study achievement of English structure and usage program in hotel and tourism students with significance at the level of 0.1.
      PubDate: 2022-04-29
      Issue No: Vol. 16, No. 1 (2022)
       
  • The Development of Tourism Learning Route with Muangmadan Community
           Participation in Tambon Tasai and Tambon Bang-or, Nakhon Nayok Province

    • Authors: Natthakan Rongthong, Kanlaya Naklungka, Vongvipha Thosuwonchinda, Vongvipha Thosuwonchinda, Preeya Sompuet, Khatawut Sangkhamart
      Pages: 32 - 49
      Abstract: The purposes of the research were (1) to study a potential of local community towards the community-based tourism activities management in the Muangmadan community Nakhon Nayok province, (2) to study the community participation for learning tourism activities management in Muangmadan community, (3) to study the behavior of Thai tourists intersted in learning tourism activities in Muangmadan community; and (4) to develop of tourism learning route with Muangmadan Community participation. This research was mixed method research conducted in-depth interviews with a total of 15 key informants, including community leaders and community product producers and distributed a questionnaire for 155 tourists. The content analysis and descriptive statistics such as frequency, percentage, mean, and standard deviation were applied for data analysis. The research result showed that overall, (1) the community has potential for learning tourism activities according to the knowledge, skills, attitudes, and core competency in Muangmadan community. 2) People in the community participate in development in Muangmadan community-based tourism in 4 ways directly and indirectly including 1) planning, 2) cooperating, 3) sharing, and 4) evaluating. (3) The overall behavior of Thai tourists towards learning tourism activities was rated at the high level. (4) The development of tourism learning route with Muangmadan community Participation can be created into 2 routes which are One day trip and 2 days 1 night.
      PubDate: 2022-04-29
      Issue No: Vol. 16, No. 1 (2022)
       
  • Food Waste Management of Restaurant Business in Koh Tao Surat Thani

    • Authors: Mukrawee Turasakun , Mukrawee Turasakun , Siripong Rugmai
      Pages: 50 - 63
      Abstract: The objectives of this studies were, 1) to studies principle and conceptual for food waste management of the restaurant. 2) to studies food waste management methods and practices of the restaurant at Koh Tao in Surat Thani Province. 3) to studies problems, obstacles, and solutions practices for food waste management of the restaurant at Koh Tao in Surat Thani Province. And 4) presenting practices for food waste management of the restaurant at Koh Tao in Surat Thani Province. This was qualitative research with collecting data by interviewing 9 restaurant business owner, and government officials in Koh Tao.      The studies were showed that, 1) Principle and conceptual for food waste management of the restaurant. There were knowledge and understanding for solid waste types separation and waste able to be reused toward benefit. 2) Waste management methods and practices were, using long shelf life raw materials cooking to first for make raw materials not be remaining and deteriorate. And using food waste creating new food items in addition to main food items. 3) For problems and obstacles of the restaurant at Koh Tao in Surat Thani Province. That was owners and employees with insufficient knowledge to food waste management in each category that the conversant with to food waste management follow traditional process. Including employees with insufficient knowledge about the raw material management in the operation, genuinely. Also, employees with insufficient knowledge of methods the raw materials rotation and storage. And problems arising from the work of employees in the restaurant with inability to communicate and coordinate was rather difficult, reason, most employees were foreigners. And 4)Practices food waste management by requesting cooperation from government agencies to organized training about the food waste management. Also, there should be a practices manual for the food waste management, employee training organized
      PubDate: 2022-04-29
      Issue No: Vol. 16, No. 1 (2022)
       
  • The Factors Influencing to Intention of Studying Undergraduate Education
           Major in Hotel and Culinary

    • Authors: Orathai Thongnoppakun, Areerat Leelhaphunt, Areerat Leelhaphunt, Sombat Thamrongsinththaworn
      Pages: 64 - 78
      Abstract: The objective of this research is to study on factors influencing to intension of studying undergraduate education major in hotel and culinary, consisting of the perceived benefits, perceived risk and personal reasoning. The statistics used in the analysis were multiple regression analysis. The population used in this quantitative study consisted of 400 undergraduate students who were studied in the field of hotel or culinary institutions in the 2020 academic year.             The hypothesis testing found that the perceived benefits of recognizing benefits of hospitality or culinary in the future, acquiring expert knowledge in hospitality or culinary and obtaining a prestigious educational background in hospitality or culinary, the perception of risk in lost tuition learning what you don't want learning in the wrong and lost time  and personal reasoning variables in terms of influence from others aptitude and interest and liking for the institution the factors influencing to intention of studying undergraduate education major in hotel and culinary. This study can be used as a guideline for developing strategies and increasing competitiveness in hospitality or culinary in the hotel and culinary fields at the tertiary level to survive in a multi-directional competitive situation.
      PubDate: 2022-04-29
      Issue No: Vol. 16, No. 1 (2022)
       
  • The Analysis of The Components of Experiential Tourism that Affect the
           Potential of Tourist Attractions in Prachin Buri

    • Authors: Jatika Kumruan, Chompoonuch Jittathavorn, Chompoonuch Jittathavorn, Pakamas Chairatana, Santidhorn Pooripakdee
      Pages: 79 - 93
      Abstract: This research aims 1) To analyze the components of experiential tourism that affect the potential of tourist attractions in Prachin Buri. 2) To analyze the potential of destinations of experiential tourism destinations in Prachin Buri, which led to the analysis of the elements of experiential tourism elements that influence the potential of tourist attractions in Prachin Buri. The research terms appear the qualitative statistical research. The terms of a sample were 10 of the leaders of the community in Prachin Buri total 10 people by using a Purposive Sampling method In-Depth Interview with a semi-structured interview and content analysis.           The results have shown that most of the community in Prachin Buri. It can be an experiential travel destination because it has all 12 elements of experiential tourism. The lifestyle of the local people, the positive experiences, the interaction, the interesting and engaging story, the maximum use of the 5 senses for learning, the knowledge of the tour guide knowledge, the tangible memories. The activities were simple and carefully catered to different learning styles. The development and design of exciting activities and the highest impression. However, the form of experiential tourism in each community varies according to the location or physical characteristics of the community, as well as the beliefs, lifestyle, and traditions of that place. People in the communities cooperate and engage in joint activities to welcome tourists, both between people in the community and between people in the community and tourists. There were tourism activities that tourists could choose according to their needs and could be flexible according to their needs. In some communities, tourism activities should be improved and expanded to be more interesting. The results of analysis of the research show that in all 10 tourism communities, the potential of tourist attractions in the community is ready for the organization of tourism activities according to the model of experiential tourism. The spatial potential, management potential, activity potential and participation potential of Prachin Buri were gorgeous in natural resources suitable for agriculture and livestock. Most communities were cooperative and had established a community business group with a process to welcome tourists with a clear division of responsibilities and a committee to coordinate with tourists. Tourists can choose their own travel activities according to their needs and suitability.
      PubDate: 2022-04-29
      Issue No: Vol. 16, No. 1 (2022)
       
  • The Development of Marketing Strategy and Distribution Channels through
           Community Involvement Processes for Lipao Handicraft Products wWaving
           Product in Nakhon Si Thammarat Province

    • Authors: Parichat Sriharan, Treererk Pechmon, Amonrat Chawalit
      Pages: 94 - 105
      Abstract: This research aimed to study the patterns, market situation and presenting the marketing strategy of the Nakhon Si Thammarat Province's products situation. This research adopted the qualitative method. The key information of this study were 20 members of the Lipao production group in the community by using a specific sampling method.          The data were collected through documents, in-depth interviews, and small group meetings, also through community participation processes. The semi-structured interview was used as a research tool. Content analysis was conducted. The findings showed that patterns and market situations of products from the Lipao district, Nakhon Si Thammarat Province, the customer groups have unique characteristics that favor refined and unique products. The product distribution channels mainly come from selling through the store, followed by social media. This makes it possible to design strategies for marketing mix such as product strategies, prices, distribution channels, and marketing promotion. Which each group expert's different skills also used methods vary. During the conduction of the research, some interesting findings were found that each group has a unique set of strategies that can be further applied and can be expanded according to the participatory research process of the community, this also considered to be a strength that can add value to the product of Lipao, Nakhon Si Thammarat Province weaving.
      PubDate: 2022-04-29
      Issue No: Vol. 16, No. 1 (2022)
       
  • Product Branding Strategy for Sustainability: A Case Study of Brand Leader
           in the Jeans Business

    • Authors: Veerachai Noipitak, Siripong Rugmai
      Pages: 106 - 117
      Abstract: The objectives of this studies were; 1) to study the concepts and strategies of branding sustainable products, and 2) to study the sustainable Jeans product branding strategy. Conducting this research Use qualitative research methods by conducting in-depth research and interviews from leading Jeans company. The studies were showed that, sustainability concepts and strategies of branding sustainable products were delicate processes at every stage. successful sustainability brand management consists of a 6-step process, 1) target analysis, 2) brand design. 3) brand identity creation 4) branding process 5) elevation the brand to the international level 6) developing sustainable product brands. sustainability Jeans branding strategies the process of implementing a socially and environmentally responsible business approach is an important part of enabling the business to succeed and leading to good development in the future, where the implementation of social responsibility activities is not just the implementation of corporate activities. It can represent an operation that has a positive impact on those around you. It also has a significant impact on the organization and brand image.  
      PubDate: 2022-04-29
      Issue No: Vol. 16, No. 1 (2022)
       
  • The Causal Relationship of the Success Factors of the Hotel Business
           Operations in Prachuap Khiri Khan District for Enhancing the Sports
           Tourism

    • Authors: Kittikun Sangnin, Likita Chalermpolyothin, Usa Srichaiya
      Pages: 118 - 134
      Abstract: This research aimed to study the success factors of the hotel business operation, and to analyze the causal relationship structure of the success factors of the hotel business operations to enhance sports tourism. The researcher chose a mixed research method; qualitative research used document research and In-depth interviews with 20 key informants; and quantitative research by survey data collection with questionnaires from hotel operators and executives in the area of ​​Prachuap Khiri Khan Province, a total of 281 people. This research used proportional stratified sampling method and specific sample selection; the research used tools including Semi-structured interview and questionnaire. The data were analyzed using a consensus dimensional distribution table, descriptive and inferential statistics using Linear Structure Relations program (LISREL). The results showed that 1) the developed causal relationship model was harmonious with the empirical data, with the values of ​​c2 = 88.93, df=34, p-value= 0.26, GFI= 0.97, AGFI= 0.92, CFI = 1.00, RMSEA = 0.02. The results found that the hotel's performance received the highest overall influence from the valued-sports innovation, followed by creative management, enhancing the services of sports and special events, upgrading the service innovation strategy, and fostering the learning organizations. The influence coefficients were 0.0.45, 0.25, 0.20, 0.18 and 0.10, respectively; there were 78% variables in the model that could explain the variance of the hotel's performance. The leaning organization received the highest overall influence from creative management with an influence coefficient of 0.95; the variables in the model accounted for 90% of the variance in the fostering the learning organizations. Moreover, the upgrading service innovation strategies received the highest overall influence from creative management with an influence coefficient of 0.90, the variables in the model accounted for 82 percent of the variance of upgrading service innovation strategies.
      PubDate: 2022-04-29
      Issue No: Vol. 16, No. 1 (2022)
       
  • Factors Affecting the Decision to Rent Apartment of the Working-age
           Population in Phuket province

    • Authors: Pharnutchargorn Yukhoonthon, Suphicha Booranavitayaporn
      Pages: 135 - 148
      Abstract: The objectives of this quantitative research were; 1) to study the relationship of demographic factors related to the decision to rent apartment 2) to study the marketing mix factors (7Ps) affects the decision to rent apartment and 3) to study psychological factors affecting the decision to rent apartment. The study used online and offline questionnaire as a tool to collect the data applying purposive sampling technique. The pilot study includes 30 samples and the main study collected the data from 420 people of working-age population in Phuket province. The statistical analysis tools include descriptive statistic such as percentage, average mean, standard deviation and the inferential such as F-test One-way ANOVA and multiple regression analysis. The result of the research reveals that from 420 respondents; the majority gender is female (57.4%), age between 30-39 (50.5%), graduated with a bachelor’s degree (67.4%), domiciled in southern (69.5%), single (60%), company employee (55.0%) and monthly income between 10,001-20,000 baht (30.2%). For the first hypothesis, the different demographic factors monthly income has significant influences in overall decision to rent apartment of the working-age population in Phuket province. For the second hypothesis, marketing mix factor (7Ps), place, promotion, people, process and physical have significant positive relationship in overall decision to rent apartment of the working-age population in Phuket province. And for the third hypothesis, 3 psychological factor including motivation, perception and attitude have significant positive relationship in overall decision to rent apartment of the working-age population in Phuket province. The results are applied in presenting the guidelines and to gain in marketing planning for the entrepreneur, administration and all related parties.
      PubDate: 2022-04-29
      Issue No: Vol. 16, No. 1 (2022)
       
  • Guideline for Human Resource Development of Chef in Restaurant Business

    • Authors: Sucharat Piyachokphaisarn, Praweena Kasai
      Pages: 149 - 164
      Abstract: This research aims to study 1) the demand in self-development of the kitchen staff from the Copper Buffet Restaurant, 2) problems in developing the kitchen staff, and 3) the development strategies of the kitchen staff. To collect the data, the questionnaire was distributed to 60 Copper Buffet kitchen staff who have at least 1 year of work experience, and the interview was conducted to a manager and 2 human resource managers.
      The statistics used in the data analysis are percentage, mean, standard deviation, independent t-test and one-way ANOVA.                                                         The results showed that the overall demand for the development of the kitchen staff is at a medium level: The kitchen staff development in terms of training is at a medium level, while the highest average score item is an informative lecture on the job description, supervisor, one-on-one training, and flexibility to learn other kitchen stuff; The overall demand for kitchen staff development in terms of education is at a low level, while the highest average score item is receiving specialized training to develop work proficiency; The overall demand for kitchen staff in terms of development is at a low level, while the highest average score item is field trip, followed by the assignment of new challenging tasks. Problems in the development of kitchen staff are at a medium level. The most problematic one is the organization lacking a training department, followed by lecturers having no expertise, knowledge, and skills to provide education to the staff. For the development strategies of the kitchen staff, Copper Buffet Restaurant is managed with highly values personnel development. The employees must have an opportunity to learn both theory and practice which they can practically perform and work across departments in the kitchen.
      PubDate: 2022-04-29
      Issue No: Vol. 16, No. 1 (2022)
       
 
JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762
 


Your IP address: 18.207.133.27
 
Home (Search)
API
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-