Project Title : Healthy fruit jelly bubbles
By : Jintana Yasamut, Chomchisa Saetang, Ms.Tipkanok Viengkam
Advisor : Ms.Tipkanok Viengkam
Degree : Bachelor of Arts in Hotel Studies
Major : Hotel Studies
Faculty : Liberal Arts
Semester / Academic year : 3 /2016
Abstract
After going the Co-operation Education at Food & Beverage department of Anantara Riverside Bangkok Resort, we have found that there were too many left over fruits from morning buffet service. Therefore, we invented the new Fruit Processing menu for The Market Restaurant: Healthy Fruit Jelly Bubbles, which consisted of rambutan, pineapple, watermelon, and papaya.
The objectives are, 1) to study the benefit of Thai fruits that consisted in our new dessert menu, 2) to reduce the cost of material used by the restaurant and Anantara Riverside Bangkok Resort, 3) to study the satisfaction of customers in our Healthy Fruit Jelly Bubbles. We provide 30 copies of questionnaire to Food & Beverage department staffs, which are 57% female staff, and 16% waiters. The study shows that this project could reduce the cost of material within the restaurant by creating a new dessert menu for the restaurant. This makes use of the left over fruit for processing. The customer satisfactory shows that customers satisfaction are high because Healthy Fruit Jelly Bubbles could meet the customers’ need.
Keywords: Fruit, Processing, Jelly, Health, Left-over, Dessert.
Healthy fruit jelly bubbles
Faculty of Liberal Arts, Siam University, Thailand