Mango Sticky Rice Panna cotta

Last modified: September 6, 2018
Estimated reading time: 1 min

Project Title  :  Mango Sticky Rice Panna cotta
By                  :  Wannaporn Sritarawan, Mr.Suntorn Sornkijdee
Advisor          :  Mr.Suntorn Sornkijdee
Degree           :  Bechelor of Arts in Hotel Studies
Major             :  Hotel Studies
Faculty          :  Liberal Arts
Semester / Academic year   :  3 /2016


Abstract

From the internship under the co-operative education project at Riva Surya Bangkok Hotel from May 15, 2017 to August 25, 2017, totaling 4 months, the student developed the dessert menu entitled Mango Sticky Rice Panna Cotta. The objectives of this project were to provide an alternative for customers to make Mango Sticky Rice Panna Cotta for health and to evaluate the hotel employees’ satisfaction with this menu.

For perfect creation of this menu, the author studied necessary information and took actions. The assessment form was created and distributed to employees in the kitchen department of the hotel. 10 copies of satisfaction survey were developed. Based on the assessment, it found that overall liking had mean satisfaction at 4.8, which was the highest level of satisfaction, followed by taste of sticky rice with a mean satisfaction score at 4.7, which was the highest level of satisfaction, cereal texture with a mean satisfaction score at 4.6, which was the highest level of satisfaction.

 

Keywords:  Panna Cotta, Sticky Rice.


Mango Sticky Rice Panna cotta

Faculty of Liberal Arts, Siam University, Thailand
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