The Development of The Japanese Service, “Omotenashi” Model for Thai Restaurant Entrepreneurs in Bangkok to Cater to Japanese Tourists
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Abstract
This research was a combination of quantitative research and qualitative research aims to examine Japanese tourists' behavior as they visit Thai restaurants in Bangkok and the marketing mix elements that they pursued for in the Thai restaurant industry was also studied. In order to Japanese tourists access the service of Thai restaurant operators in the Bangkok area should present a Japanese Omotenashi style of service that is suitable for Thai restaurant entrepreneurs in Bangkok. This survey will examine opinions about the service potential of Thai restaurant business in the Bangkok area from the perspective of the government, Thai restaurant Entrepreneurs, Japanese tourists sector for offering a Japanese Omotenashi style model which will be suitable for Thai restaurant operators in Bangkok to cater to Japanese tourists.
385 Japanese tourists were the samples used in the quantitative research. Questionnaires served as the research's primary instrument, and frequency, percentage, mean, standard deviation, t-tests, and one-way ANOVA were all calculated using descriptive statistics. The research showed that the reputation of the Thai restaurant industry was the reason the sample group decided to use it, and they favored the Thai basil fried topped with rice, juicy mangoes, delicious dried fruits, and Thai local beer. Additionally, they place the greatest emphasis on physical characteristics in service establishment. The demand for various marketing mix components was impacted by the sex, age, occupation, and average monthly income of the sample's various groupings. According to the interviewers, Thai restaurants have the potential to provide excellent customer service since their staff is kind and humble and because Thai cuisine is well-known for being flavorful, nutritious, and ideal for Japanese-style service. With an emphasis on cleanliness, orderliness of the space, equipment, and tools via the provision of services, Thai restaurant owners build their own style and way of being based on the qualities of the Thai hospitality, culture and the strengths of Thai food. The surrounding environment must be balanced with this as well.
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