Food laboratory standards according to Suan Dusit university guidelines: a case study on satisfaction among stakeholders at Phetchaburi Rajabhat University

Abstract

The purpose of this study is to look into (1) satisfaction with the improved facilities in the food laboratory, (2) satisfaction with the upgraded materials and equipment in the kitchen, (3) satisfaction with the technical system within the food laboratory, and (4) satisfaction with the kitchen's material and equipment maintenance. Students and members of the general public make up the research population of 233 people using purposive sampling. Questionnaires, interviews, and observations were employed as study instruments. Statistical approaches such as frequency, mean, and standard deviation are used in data analysis. The study's findings show a substantial relationship between food laboratory standard and satisfaction, with satisfaction being higher than dissatisfaction. Maintenance of kitchen materials and equipment, kitchen materials and equipment, internal technical system work within the food laboratory, and food laboratory design are all related to satisfaction. Overall, the research demonstrates a high level of satisfaction, the highest level based on measurable scores and qualitative data. The study also demonstrates that all respondents' thoughts are aligned in the same way. Respondents typically agree that the food laboratory's design is of excellent quality from the outset. Variables relating to materials and equipment in the kitchen, particularly the air ventilation system, which has issues and creates loud noises during demonstrations, are areas for development. Changes must be made to improve the teaching and learning environment. Efficient and focused changes in numerous areas indicate the efficacy of the research and its response to the study's objectives.