Approaches for Increase the Efficiency of Lunch Project Management in Central Special Education Center

Abstract

The purposes of this research are: 1) to study of the personal factors involved in lunch project management in Central Special Education Center BKK, 2) to study operation of lunch project management in Central Special Education Center BKK 3) to study the effectiveness of lunch project management in Central Special Education Center BKK , 4) to compare the efficiency of lunch project management in Central Special Education Center BKK are classify by personal factors of respondents, and 5) to present a guideline for increasing the efficiency of  lunch project management in Central Special Education Center BKK. The research population is parents, students with special needs, 215 administrators and person in charge of the lunch arrangement, with a sample of 164 are dividing into 140 parents, students with special needs and 24 administrators and person in charge of the lunch arrangements. The instrument is a statistical questionnaire. The statistics are using for data analysis frequency, percentage, mean, standard deviation, one-way analysis of variance and analyze the content.

             The research was found that as follows: 1)  student parents with special needs most of them were female, approximately age 31-40 years of age with an education lower than a bachelor's degree. There was a general employment job and had been an income not exceeding 10,000 baht at the most. 2) to study operation of lunch project management in Central Special Education Center BKK Found that overall was at a high level in descending order, it was found that the side with the highest average was raw materials, followed by management, and the least is the personnel side 3) Student parents with special needs were a high opinion on overall lunch efficiency. When was considering on a particular side, in descending order, namely, the quantity side of lunch, side lunch, the quality of the lunch hygiene of the day food operator and popular lunch items. 4) Compare the efficiency of lunch arrangements of Central Special Education Center BKK was found that the parents sex, age, status, educational level, occupation and averaged monthly income of the parents. There were opinions on the effectiveness of Central Special Education Center BKK was different with statistical significance at the .05 level. And 5) guidelines for increasing the efficiency of lunch were  found that the quality ingredients should be prepared. There were food items and a variety of food styles to choosed from it must have a delicious and nutritious taste. In addition, the ingredients for cooking should be supplied with valuable nutrients, complete with all five food groups, hygienic was Including, should be recruited food operators who finished in nutrition directly. And organize was training in order to have been knowledged and developed skills in clean, disease-free and was completed cooking. And should be provided a variety of food items always new, such as fried, steamed, boiled, grilled and they were switching to change the rotation all the time. So that students could be choosed to eat. Which will have been result in being healthy. They could be active in various activities and they could be made full use of food.