SERVICE EFFICIENCY IN THE CONTEXT OF A NEW WAY OF SOCIETY: A CASE STUDY OF THE RESTAURANT TO EAT YU DEE OF THE OFFICE OF THE AGRICULTURAL MUSEUM IN HONOR OF HIS MAJESTY THE KING

Abstract

In the past, the encounter with the coronavirus disease 2019 (COVID-19) epidemic has greatly affected restaurant operators. Operators have to rely heavily on changing the service model and adding all kinds of preventive measures. To make the development of restaurant business efficiency change to be in line with leading to a new way of social life, for example, a restaurant to eat well at the Agricultural Museum in honor of His Majesty the King. It is another restaurant that is aware of adjusting the context in accordance with the situation : including the development of appropriate service models by adding service channels Meet food safety requirements healthy food reduce purchase cost and turned to increase the production of raw materials for their own use Developing the potential of personnel in cooking and serving Quality control in the production process to meet the needs of customers and training groups to be ready to provide services under the circumstances until receiving the SHA Plus+ certification standard.

The food menu has also been adjusted. By adding a menu that enhances immunity for the body that focuses on herbs as an ingredient, such as medicinal herbs for immunity, tom yum, wild curry, Moringa curry, etc., incorporating knowledge of properties and advantages of raw materials that, when eaten, will help strengthen the immune system for the body. It is an important part of motivating more customers to choose to eat at the restaurant.