Breakfast Management Model for Hotel Dining Rooms of Medium Size in Bangkok and the Periphery

Abstract

The purpose of this study was to look into a model of managing breakfast for hotel dining rooms of medium size in Bangkok and the Periphery. It was qualitative research conducted using in-depth interviews with an interview guide approach; the sampling and key information were provided by eight informants who have experience and expertise in cooking as well as kitchen and dining management in hotels. The tools used for data collection were a semi-structured interview, observation, field notes, and voice recorders. According to the findings of this study, a medium-sized dining room in Bangkok and the Periphery’s breakfast management model have the following eight dimensions: 1) Number of customers 2) Nationality of customer; 3) Ingredient calculation; 4) Ingredient purchasing; 5) Safety of breakfast; 6) Management technique at service points 7) Ingredient reserves; and 8) Unused ingredient management. These findings might suggest that breakfast and kitchen management guidelines for medium-sized hotel dining rooms could improve patron satisfaction, their experience with service, and their intention to return.