A comparison of the essential employee competencies based on food and beverage service in large hotels in Hat Yai District, Songkhla Province

Abstract

This research aimed to: 1) assess the required competency levels for food and beverage service in large hotels in Hat Yai District, Songkhla Province, classified by service style and 2) compare the differences in the required competency levels for food and beverage service in large hotels in Hat Yai District, Songkhla Province, and service style. The target group was 15 managers of food and beverage service departments in large hotels in Hat Yai District, Songkhla Province selected by purposive sampling method. The research instrument was a 5-Likert scale questionnaire based on the Professional Qualification Standard Level 5. The standard identifies the professional qualification on tourism, hotels and restaurants, and food and beverage service Level 5, code 5123 (ISCO-88:TH). The research statistics included mean, standard deviation, and paired samples t-test. The results revealed the findings as follows.  1) The required competency levels for food and beverage service in large hotels in Hat Yai District, Songkhla Province, regarding desirable characteristics and skills, were the highest for self-service and staffed services. 2) The required competency levels for food and beverage service in large hotels in Hat Yai District, Songkhla Province, regarding desirable characteristics and skills, were not significantly different across service styles. This information can be used as a foundation for planning the development of high-potential food and beverage service personnel.