Influence of Food Quality, Hygiene, and Price on Word-of-Mouth: A Case Study of Local Restaurants in Surat Thani Province, Thailand

This study investigates the influence of food quality, hygiene, price, and revisit intention toward street foods in Dannok, Thailand. The research used convenience sampling with a sample size of 150 respondents. The research employed a structured questionnaire, consisting of demographic information, three variables (food quality, hygiene, and price), and revisit intentions through an online survey. A six-point Likert scale was used. Factor analysis and reliability tests were conducted to validate the instruments. The analysis indicated that food quality, hygiene, and price significantly influenced customers' revisit intentions. Then, the Regression Test further highlighted that food hygiene had the most significant impact, followed by food quality and price. The findings suggest that enhancing food quality, price, and hygiene can enhance customer satisfaction and increase the possibility of revisiting intention. The findings of this research provide valuable insights for street food vendors in emergent approaches to boost the street food industry's appeal and sustainability. Future research may explore different samples and incorporate additional variables that will influence revisit intention.

The purpose of this study was to investigate the guiding principles of value creation in customer services that influence the decision to choose homestay accommodation in Samui District, Surat Thani Province, and to develop guidelines for homestay accommodation management.The experimental groupwas400 Thai tourists who hadsome experience staying in homestay accommodations in Koh Samui District, Surat Thani Province were interviewed. The research instrument is a questionnaire. This research employed a random convenience sampling method, and the data were analyzed using statistical methods such as frequency, percentage, mean and standard deviation. The results revealed that: most of the interviewees are women, age 31-40, single, with a bachelor's degree or equivalent. Most of them are private sector workers with a monthly income between 20,001 and 30,000 baht. 
 Hypothesis testing using multiple regression analysis techniques revealed that the value of customer service affects the level of decision-making when choosing a place to stay in Koh Samui District, Surat Thani Province. The statistics show that service personnel influence the decision level the most, followed by physical characteristics, service process, price, and product and service, marketing promotion, advertising, distribution channels, and public relations, respectively.

This research emphasizes the examination of factors influencing behavioral intention to use a Geographic Information System (GIS) for coastal marine resource management in Bandon Bay, Surat Thani Province. The study employs a survey research design with a population comprising residents along the Bandon Bay coastline. A sample of 398 participants was selected through simple random sampling using a questionnaire (Cronbach's Alpha = 0.857). The research utilizes an extended the Unified Theory of Acceptance and Use of Technology 2 (UTAUT 2) model with seven factors: Behavioral Intention (BI), Performance Expectancy (PE), Effort Expectancy (EE), Social Influence (SI), Facilitating Conditions (FC), Hedonic Motivation (HM), and Price Value (PV). Data analysis was conducted by using mean, standard deviation, correlation, and multiple regression analysis. The findings reveal that Behavioral Intention is the factor with the highest mean level, with an overall mean in the highest category (x̄ = 4.623, S.D. = 0.447), followed by Price Value with an overall mean also in the highest category (x̄ = 4.612, S.D. = 0.464). The remaining five factors have means in the high category: Social Influence (x̄ = 4.474, S.D. = 0.658), Performance Expectancy (x̄ = 4.463, S.D. = 0.515), Hedonic Motivation (x̄ = 4.376, S.D. = 0.506), Effort Expectancy (x̄ = 4.366, S.D. = 0.446), and Facilitating Conditions (x ̅ = 4.154, S.D. = 0.504), respectively. The multiple regression analysis results indicate anvalue of 0.637, accounting for 63.70% of the total variance from five factors. This demonstrates that Performance Expectancy, Effort Expectancy, Social Influence, Facilitating Conditions, and Hedonic Motivation have statistically significant effects. The resulting predictive equation is as follows: BI = 1.463 + 0.540(PE) - 0.126(EE) + 0.200(SI) - 0.042(FC) + 0.088(HM). The findings can be applied to support the development of a geographic information system for managing marine and coastal resources in Bandon Bay, Surat Thani Province. The system development should focus on the factor weights specified in the predictive equation.

This study aims to see the impact of Food and Service Quality on consumer satisfaction with Gofood application services in Padang. This type of research is quantitative descriptive with the Double Regression method. The population in this research is the population of the city Padang that has ever used Gofood applications. Sampling techniques are carried out using the purposeful method Sampling is carried out using the Limeshow formula this is because the total population is unknown the number of samples and is sampled by 97 samples, Data collection is carried out using a Likert scale that has tested its validity and reliability, Research results sho1) The food quality variable has a positive and significant effect on the consumer satisfaction variable with a sig0.011 value <0.05 and an r square value of 0.578 (57.8%) is obtained. The variation that occurs in high or low consumer satisfaction is due to variations in food quality and food quality. services while the rest (42.2%) is determined by other variables that have not been studied. 2) The service quality variable has a positive and significant effect on the sig value of 0.000<0.05, 3) The food quality and service quality variables simultaneously have a positive and significant effect on the consumer satisfaction variable with a sig value of 0.000

Influence of food quality and quantity on the growth and development of Crassostrea gigas larvae: a modeling approach

The objectives of this research were: 1) to study the management of coastal aquaculture at the Coastal Aquaculture Research and Development Center, Region 3, Surat Thani Province; 2) study problems and obstacles in aquaculture management. 3) Guidelines for the development of aquaculture management. This research used both qualitative and quantitative methods simultaneously. The sample consisted of 60 people, and a categorical randomization method was used. The qualitative method used a focus group and selected five key informants specifically. The research instruments used include questionnaires and semi-structured interviews. The Quantitative data analysis used statistics such as; mean, percentage and standard deviation. The results showed that the overall opinion on the management of coastal aquaculture Research and Development Center, Region 3 (Surat Thani) was at a high level with a mean of 4.03. The qualitative research method used in-depth interviews with the sample groups; it was found that coastal aquaculture management can be of two types: 1) The government sector co-ordinates with some agencies and organizations to seek the people’s opinions in unity, which shows a direct collaboration with the government, hence opening room for mutual understanding. Both in terms of giving information, problem-solving, expression of opinion, and joint decision.

The purpose of this research was to explore tourist needs towards environmentally friendly management of hotel business in Surat Thani province, Thailand. The sample size was 384 tourists, who travelled to Muang district, Surat Thani province. A questionnaire was designed as a data collecting tool in order to collect information with accidental sampling. Statistical tools employed for data analysis were frequency, percentage, mean and standard deviation. The results of the sampling?s demographic data revealed that most respondents were female. Age?s range was between 26-35 years old, and most had education at Bachelor level. The respondents? purpose of staying was for enjoyment and relaxation as the rest-seekers, duration of stay was 2-3 days and most of the respondents travelled for the first time. Moreover, they would be back to stay in the same hotel which costs about 500-1,000 Thai Baht. The finding found that most of tourists choose to stay in hotels which concern about environmentally-friendly management with 68.5%. Tourists? needs towards environmentally-friendly management of hotel business focused on 4 different dimensions, namely management dimension, human resources management dimension, place and environmental management dimension, and communication and public relation dimension. The results found that a written-policy was the most importance of management dimension, knowledge of employees in responding guests? questions related to environmental saving was the most importance of human resources management dimension. For place and environmental management dimension, the natural design would be initiated as the decoration of hotels. For communication and public relation dimension, the tourists could receive some hotel?s information via social network which was the most popular communication channel. However, hotel owners should improve their environmental quality.

This study aims to determine "The effect of Food Quality and Price Fairness on Customer Satisfaction and Repurchase Intention of Customer at satay restaurant in Padang City". The survey technique was applied to 125 satay customers in Padang, West Sumatra, indonesia. Research instrument were adapted from previous studies. The data of this study were analyzed by using structural equation modelling (SEM) technique with Smart Partial Least Square (SmartPLS 3.0) application. The results of this study indicate that Food Quality has significant effect to customer satisfaction and repurchase intention. In addition, Price Fairness also has significant effect to repurchase intention. Meanwhile, Price Fairness does not have significant effect to customer satisfaction. Furthermore, Customer Satisfaction has significant effect to repurchase intention. Keywords: Food Quality, Price Fairness, Consumer Satisfaction, Repurchase Intention DOI: 10.7176/EJBM/13-14-08 Publication date: July 31 st 2021

This research aims to (1) evaluate the implementation of sufficiency economy philosophy for local development in Tambon Takoek Nuea, Amphoe Wipawadee, Surat Thani province, (2) study the attitudes of the community towards the role of Tambon Takoek Nuea in driving the sufficiency economy philosophy for local development, and (3) examine the relationship between perception factors and participation factors with the attitudes of the community towards the role of Tambon Takoek Nuea in driving the sufficiency economy philosophy for local development. The research utilized a quantitative research method. The researchers used criteria for assessing the understanding, perception, and access to the sufficiency economy philosophy at the local administrative organization level as a framework for evaluation. An online questionnaire was used to collect data to study the community's attitudes in Tambon Takoek Nuea, with a sample size of 400 people. The data were analyzed using the SPSS software to calculate percentages, means, standard deviations, and to compare differences using t-tests and one-way ANOVA tests at a 95% confidence level. The Pearson correlation coefficient was used to test the relationships between variables. The study found that (1) Tambon Takoek Nuea had an evaluation result of sufficiency economy understanding at the level of "understanding" (253 points) according to the Happiness Organization framework. (2) The community had attitudes towards the role of Tambon Takoek Nuea in driving the sufficiency economy philosophy for local development at an overall moderate level (mean of 3.22), and factors such as age, education level, and occupation showed significant differences in attitudes at a statistical significance level of 0.05. (3) Perception factors were correlated with the community's attitudes towards the role of Tambon Takoek Nuea in driving the sufficiency economy philosophy for local development in all three aspects, namely management, participatory community development planning, and community resources. This abstract summarizes the objectives, methodology, and key findings of the research, highlighting the importance of driving the sufficiency economy philosophy for local development in the context of Tambon Takoek Nuea's local administrative organization.

Growth experiments with juvenile Daphnia galeata were performed to investigate how fast their RNA:DNA ratio responds to changes in food quality, the relationship between RNA:DNA ratio and somatic growth rate, and the effect of food quality (P :C ratio) on the RNA:DNA ratio. RNA and DNA concentrations in individual daphnids were measured with a single‐dye (RiboGreen) fluorometric method. Algae were cultured in chemostats and different P :C ratios were obtained by altering the dilution rate and the P content of the medium. The RNA:DNA ratio of the daphnids responded within 5 h to differences in food quality. The RNA:DNA ratio was highly correlated with the somatic growth rate (r2 = 0.94), and the RNA:DNA ratio increased with increasing food P :C ratio below a threshold P :C ratio (by atoms) of approximately 0.005 (C : P ≈ 200). The response in RNA:DNA ratio to changes in food quality is rapid and consistent with previously reported patterns for somatic growth rate. This enables shortterm experiments that reduces the problems with keeping both food quantity and quality constant during incubation. Analysis of zooplankton RNA:DNA ratios in short‐term experiments has a potential for addressing questions about when and where food quantity, quality, or both limit zooplankton growth in nature.

This paper aimed to (1) study the concept of creating awareness through the Facebook for Business Platform, (2) create and design the Facebook for Business Platform, and (3) study consumers' satisfaction and perception of Lod Chong Ngam Yuan identity. The research and development used an evaluation form for a sample group of regular customers in the area and outside the area of Kanchanadit District, Surat-Thani Province, with a total of 40 people per group, and analyzed the data with descriptive statistics including frequency, percentage, mean, and standard deviation. The results of the study found that the communication of Lod Chong Ngam Yuan identity through Facebook for Business Content can be organized into 5 formats: 1) Format of providing knowledge about Thai desserts, 2) How to ... format (teaching or explaining how to do it), 3) Identity formation pattern, 4) Product sales format, and 5) Others such as Thai traditions and important days. The content was inserted through 8 elements, namely 1) product characteristics, 2) packaging, 3) raw materials, 4) production location, 5) production quality, 6) recipe, 7) store atmosphere, and 8) taste. The results of the analysis of the satisfaction of customers in the area were found to be at the highest level with a mean of 4.57 (SD = 0.663). The results of the analysis of the perception of Lod Chong Ngam Yuan identity of the customers in the area were found to be in the highest level with a mean of 4.64 (SD = 0.528). The results of the analysis of the satisfaction of customers outside the area were found to be at the highest level with a mean of 4.56 (SD = 0.577). The results of the analysis of the perception of identity of Lod Chong Ngam Yuan among customers in the area were found to be in the High level, with a mean of 4.48 (SD = 0.528). Additionally, the group of customers in the area had a better overall perception of Lod Chong Ngam Yuan's identity than the group of customers outside the area who did not have experience and did not have a memory about Lod Chong Ngam Yuan. When the identity of Lod Chong Ngam Yuan, which was new information to them, was learned, the customers outside the area could immediately recognized it.

As one of the 10 tourism priority destinations, the Mandalika Special Economic Zone (KEK) in West Nusa Tenggara must consider tourist experiences as things that need to be studied and developed, including experiences in enjoying culinary which is now known as 'culinary tourism'. Related to this, this study aims to see how the influence of food quality on tourist loyalty in the KEK Mandalika; how is the influence of satisfaction on tourist loyalty in the KEK Mandalika; whether there is an influence of food quality and tourist satisfaction together on tourist loyalty in the KEK Mandalika; and which of food quality and satisfaction has the most dominant influence on tourist loyalty in the Mandalika SEZ. By using partial tests and simultaneous tests based on quantitative research approaches, this study tested the hypotheses by involving 100 respondents selected by the purposive sampling method. The results showed that: food quality and satisfaction together contributed 71% to tourist loyalty

The purposes of this research are: 1) to study the personal factors of consumers choose local restaurant in Phuket Province, 2) to study the consumption factors of local restaurant in Phuket Province, 3) to study the factors of marketing mix in the local restaurant in Phuket Province, 4) to compare the level of importance of the marketing mix factors in the local restaurant in Phuket Province classify by personal factors of respondents, 5) to compare the level of importance of the marketing mix factors in the consumers' use of local restaurant in Phuket Province classify according to the use of local restaurants , and 6) presenting guidelines for local restaurant development Phuket Province. A sample group of 400 people and local restaurant operators Phuket has 16 cases. The research instruments are questionnaires and interviews. The statistics are use for data analysis frequency, percentage, mean, standard deviation, one-way analysis of variance and analyze descriptive data. The research was found that as follows : 1) most consumers were female, aged 36-40 years, have a bachelor's degree, by were being a private company employee, with estimated income 10,001–20,000 baht and they domiciled in Phuket. 2) Choosing to used local restaurants, it was found that most of the consumers chose be to consume local food,because of their unique identity and different from conventional food. The only food that was commonly being consumed Hokkien fried noodles. As for the main food and side dishes that were commonly being consumed Stir Fried Liang Bai with Shrimp Roe for the popular savory snack was Hu Shae, the sweet snacks were using Gosui and the popular desserts to be consumed Oh Aew. Most of them consume local food once a month and was paying approximately 901- 1,300 baht for each meal. 3) Consumers value the overall were marketing mix at a high level. The sides were in descending order, local food, price, construction personnel and physical presentation and distribution service marketing promotion. 4) Compare the level of importance of the marketing mix factors in the consumers will have been using of local restaurants. Phuket Province was found that gender, age, education level, occupation, average monthly income and different domiciles pay attention to the factors of marketing mix no difference except the sexes were not different with statistical significance at the .05 level. 5) Compare the level of importance of the marketing mix factors in the consumers wiil have been using of local restaurants. Phuket Province was found that the reasons for consuming local food popular types of local food popular local food items frequency of local food consumption and the cost of consumption per time was different. Pay attention to the factors of marketing mix. There was no statistically significant difference at the .05 level. And 6) guidelines for local restaurant development Phuket Province were to selecting raw materials directly from the producer source ,in order to maintain freshness and quality. In addition, a standard price threshold should be set was suitable for the quality of local food and should be increased distribution channels. They could be ordered online and were also advisable to advertise through various media such as websites or other media in order to disseminate customers to knew more restaurants. It should be also focus on training employees to recognized the importance of service. Focus on educating employees will have been service skills. At the same time, the restaurant should be designed to be unique, easy to remember and technology should be adopted, for example in the matter was receiving food orders to achieve accuracy, speed and error prevention.

Objective:The aim of this study was to assess the chemical and physical work conditions in hair salons and to analyze health risk of exposure to VOCs for the hairdressers of hair salons. Methods: This study was carried out at 4 selected hair salons close to universities in Surat Thani province, Thailand. VOCs were collected by area sampling using charcoal tubes (9 samples per salon). The air samples were analyzed using GC/FID. The noise levels, illumination, and temperature were measured by using sound level meter, lux meter, and WBGT, respectively. Results: Toluene, cyclohexanone, xylene, and hexane were the most frequently found across the hair salons. All of the VOCs concentration was highest in the mixing area. All of hair salons had cancer risk exceeding 1 × 10−6 and HI > 1.0, indicating that indoor air pollution may affect hairdresser’s health. The average VOCs concentrations after installation of local exhaust ventilation and open the door for 30 minutes before closing the hair salon, was significantly lower than before and after installation of the local exhaust ventilation. The WBGT indoors varied within 22 to 28°C, sound pressure levels within 71 to 76 dBA, and illumination within 70 to 400 lux. The noise levels and temperature in the hair salons were satisfactory on the scale of the Ministry of Labor (Thailand). Conclusions:Installing and using proper ventilation in hair salon are recommended to eliminate health effects. Hairdresser worked in poor lighting that should be improved to appropriate levels (>1000 lux).

The aim of this study was to quantify VOC concentrations in different ventilation conditions, Wet Bulb Globe Temperature (WBGT), illumination and noise levels in two automobile repair shops. A cross-sectional study was conducted at two shops in Surat Thani province, Thailand. VOCs were collected by area sampling using charcoal tubes. The air samples were analyzed by GC-FID. The noise levels, illumination, and temperature were measured by using noise dosimeter, lux meter, and WBGT apparatus, respectively. Fifteen different VOCs were detected in both shops. Most of the VOCs measured had levels below the limit values suggested by ACGIH, except toluene and chloroform in shop B. The average VOCs concentrations in shop B after installation of local exhaust ventilation and opening the door for 30 minutes after finishing painting a car, was significantly lower than before and after installation of the local exhaust ventilation. The WBGT indoors varied within 26° to 31°C, TWA noise levels were within 63 to 90 dBA, and illuminations were within 250 to 988 lux. Sheet metal work task in shop A had noise levels exceeding the standard. Proper ventilation and using respirators during operator work are essential in eliminating health hazards of automobile mechanics. Hearing conservation program could prevent hearing losses.