Model development of the restaurant operations by clean food good taste standard in Sriwilai district, Buengkan province.

Abstract

                Objective :     Development of the restaurant operations by clean food good taste standards.   

                This action research was aimed to study model development of the restaurant operations by clean food good taste standards. The process of action research consisted of research concepts included planning, implementing, observing and reflecting. Selection process and purposive sampling was done the restaurants in Sriwilai district, Buengkan province. The sample consisted of 36 of restaurant operators. Collect quantitative data by a questionnaire on knowledge and food sanitation practice. Data were analyzed using descriptive statistics including percentages, mean and standard deviation. Qualitative data using observation and interviews. Data were analyzed by content analysis.

                  The results showed that learning model of the restaurant clean food good taste consists of five steps: 1. study the area; 2.  meetings to analyze problems / solutions with network associates; 3. Workshop; 4. supervision; 5. acceptance criteria. The pattern of network development to the restaurants clean food good taste standard had important elements included 1. Stakeholder 2. Training 3. Advisor 4. Acceptance, also known as STAA Model, which results in a format such resources of Sriwilai district, that meet the standards of the department of health clean food good taste. After the development, the assessment process of those involved in restaurants development was found better with statistical significance (p<0.05).

          In conclusion, key success factors of the development of a restaurant operating under the clean food good taste is an important part of a network, by applying the proper techniques involved in the process. Their efforts and accept the rules of entrepreneurship are the success factor.