The Study of Desirable Characteristics of Operational Staffs in the Food and Beverage Services of Capella Bangkok Hotel

Abstract

The objectives of this research were to: 1) study the desirable characteristics of operational staffs in the food and beverage services of Capella Bangkok Hotel and 2) compare the desirable characteristics of operational staffs in the food and beverage services of Capella Bangkok Hotel based on their demographic information. The sample group consisted of 70 staffs in the food and beverage services of Capella Bangkok Hotel. The data collection was conducted through questionnaires and analyzed by frequency, percentage, mean, SD, t-test, f-test, and One-way ANOVA. In the case of statistical variation test, multiple Scheffe's method comparison was employed at the statistically significant difference of 0.05. The results were as follows.

1. The desirable characteristics of the operational staffs in the food and beverage services of Capella Bangkok Hotel were overall at the high level. When considering on each aspect, it was found that the aspects with the high level included work attitude, personality development for performance, knowledge in operation, occupational health in operation, work skills, English communication skills and human relations in operation.

2. The comparison of desirable characteristics of the operational staffs in the food and beverage services of Capella Bangkok Hotel classified by their demographic information showed that there was no differences in educational levels and gender. However, there was a statistical significant difference at the 0.05 level in terms of age, job position, and length of services.