Satisfaction of restaurant owners and consumers for “Healthy Food Good Health” project in Chiang Mai University

Abstract

The objective of this research was to assess the satisfaction of restaurant owners and consumers toward “Healthy Food Good Health” project in Chiang Mai University. Research tools used in this study were satisfaction assessment forms about healthy food selling for restaurant owners and those for consumers. The population of this study were 38 populations of restaurant owners and 113 sample group of consumers.

The results found that the restaurant owners’ satisfaction assessment revealed that they were satisfied with the project at high and highest levels at 47.4 percent equally. Percentage of 55.3 agreed at the highest level of opinions that this project should be continued. However, 2.6 percent agreed at the lowest level that this project  had a good coordination system.  Most of them suggested that the consumers should also be suggested about how to choose healthy food to eat. The assessment of consumers’ satisfaction showed that 51.3 percent of consumers had the highest level of opinions that the project should be continued. 52.2 percent of them agreed at high level that healthy food under this program  was good for health and this project resulted in their health care through healthy food eating. Percentage of 47.8 had a high level of opinions that this project resulted in more health consciousness, but 2.7 percent of them agreed at the lowest level that this project  had good publicity. From the results, more publicity should be concerned.

In conclusion, the finding of this research showed that both restaurant owners and consumers had good responses to the “Healthy Food Good Health” project, but there should be further development in terms of public relations, collaboration of revealed agencies and encouraging awareness of self-health in consumers.