|
Approaches to Service Quality Development of Service Staff in Ban Pong District, Ratchaburi |
|---|---|
| รหัสดีโอไอ | |
| Creator | Wannapa Maiman |
| Title | Approaches to Service Quality Development of Service Staff in Ban Pong District, Ratchaburi |
| Contributor | Wira Wirasophon, Wira Supasak Ngaoprasertwong |
| Publisher | DR.KET INSTITUTE OF ACADEMIC DEVELOPMENT AND PROMOTION |
| Publication Year | 2567 |
| Journal Title | Journal of Social Sciences Innovations |
| Journal Vol. | 1 |
| Journal No. | 2 |
| Page no. | 14-31 |
| Keyword | Approaches to service, Service, Restaurant staff |
| URL Website | https://so13.tci-thaijo.org/index.php/jssi/about |
| Website title | https://so13.tci-thaijo.org/index.php/jssi/about |
| ISSN | 3057-0948 |
| Abstract | The purpose of this research study to 1) study composition and strengths, weaknesses, opportunities, and information based on internal reports and 2) study of the direction of improving the service quality of restaurant employees in the area of Ban Pong District, Ratchaburi Province. 2) To study the guidelines for developing the service quality of restaurant employees in Ban Pong District, Ratchaburi Province. This research is a qualitative research collect information and analyze data from interviews with restaurant operators and people involved in the tourism industry who came to use restaurants in Ban Pong District, all 15 people. Analysis of document data or content analysis using data from in-depth interviews. Informal interviews are analyzed in detail descriptively. Informal interviews are analyzed in detail descriptively and explain the conclusions based on each section of the question. The research results that 1) the environment and potential, strengths and weaknesses of the internal environment of restaurants in Ban Pong District, Ratchaburi Province. Strengths: Ban Pong District is a small city but has a large population. The restaurant has its own identity, focusing on local food or local menus. Weaknesses: still lack of employees with knowledge in providing service and lack of interaction with customers. Also, the service is not able to respond to customer needs as appropriately as it should be. 2) Guidelines for developing the service quality of restaurant staff in Ban Pong District, Ratchaburi Province are: service characteristics, trust, enthusiasm, competence, friendliness, reliability, safety, access to services, communication, and understanding customers or service recipients. The focus should be on training on service standards in all aspects of related service work, creating incentives or rewards for employees so that they are ready to provide full service. Restaurants must have measures to manage and supervise all employees to have knowledge and understanding of food safety in order to control the food production process to ensure quality, cleanliness, hygiene, and safety for consumers. |
