ความคิดเห็นเกี่ยวกับแนวทางการพัฒนางานจัดเลี้ยงของ โรงแรมสวนดุสิต เพลส มหาวิทยาลัยราชภัฏสวนดุสิต

This research has the purposes to study and compare opinions of employee executives and service receivers of food service regarding guidelines for development of Suan Dusit Place Hotel food service Suan Dusit Rajabhat University with regard to service of employees food and form of food service. Sample groups used in this research were executives employees and service receivers of the hotel. Samplesize was 400 persons from purposive sampling and accidental sampling. Instruments used in this research were questionnaires. The data were statistically analyzed in terms of frequency percentage mean standard deviation and analysis of variance (ANOVA). The study result found that most of the sample group were female ages from 31-40 years occupations were government officers having monthly income of 10001-15000 bahts. Most samples had Bachelor’s Degree or equivalent; their relation with Suan Dusit Place Hotel were consumers of the food service operation mostly using service of the food service in the type of buffet. The purpose of the food service was to hold meeting or seminar. They knew about the hotel service providing of food service by informing from one person to another. The opinions of manager employees and food service receivers regarding guidelines of development of banquet of Suan Dusit Place Hotel Suan Dusit Rajabhat University in the overview it was found that service of employees food and form of food service should be developed at a low level.