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    •   Intellectual Repository at Rajamangala University of Technology Phra Nakhon
    • Faculty and Institute (คณะและสถาบัน)
    • Faculty of Home Economics Technology
    • Research Report
    • View Item
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    The Appropriate chef’s uniforms design with the chef’s performance in the thai kitchen

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    HEC_56_10.pdf (17.42Mb)
    Date
    2014-07-17
    Author
    Soiraya, Bussara
    Na Songkhla, Acharawan
    Hattayananont, Autcha
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    Abstract
    This research is the designing of chef apparel in order to appropriate with their tasks in Thai kitchen. The objective of this research are to design the appropriate chef apparel to work in the Thai kitchen and study the consumer satisfaction of apparel designing for the chef in Thai kitchen. Starting from sketching chef outfits. There are 60 styles from 15 styles of each category. For example, hat, chef jacket, scarf and napkin. There are 5 sketches selection of each category by specialist. Therefore, researchers set in to five outfits for sewing and survey the satisfaction amount 200 random sampling, using 100 customers at Central Pinklao and 100 Thai kitchen chefs or Thai food business investor. The assessment and questionnaire was analyses through statistical and percentage to demonstrate in table. The study result in consumers’ satisfaction with regard the designing of chef apparel in order to appropriate with their tasks in Thai kitchen found that were mostly 59.5 percentages’ samples as male and 39 percent in an age range between 46 years. There are 50 percent of samples was professional chef sample with 47.5 percent of Bachelor's degree and, 33 percent of receiving monthly income from 30,001 baht upwards. From the mostly research of consumer used to take the service in restaurant with a chef uniform was 90 percent. The 94 percent of opinions about Thai identity not show in chef uniform and also they agree with Thai identity in chef uniform 96 percent. The analysis of the satisfaction of consumers to the appropriate chef’s uniforms design with the chef’s performance in the Thai kitchen, The analysis results showed that the overall images of all design as follow the first design is number 2 average in 31.04 in the highest level of satisfaction. Next, the second design is number 3 average in 4.16 in the satisfaction level. Then, the third design is number 4 average in 4.15 in the highest level of satisfaction. The fifth design is number 5 average in 3.92 in the high level of satisfaction and the last design is number 1 average in 3.29 satisfaction level was moderate.
    URI
    http://repository.rmutp.ac.th/handle/123456789/1346
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    • Research Report [248]

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