Factors Related to Employee's Decision to Choose Fruit, Vegetable and Meat Products in Hotel Business

Abstract

This research has the purposes to 1) study the importance level in employee's decision to choosing fruit, vegetable, and meat products in the hotel business, 2) study personal factors affecting to employee's decision to choosing vegetables, fruits, and meat in the hotel business, and, 3) study product quality factors related to employee's decision to selecting vegetables, fruit, and meat products in the hotel business. The 96 questionnaires from employees in the relevant departments were collected and analyzed. The data analysis in this research employed, frequency distribution analysis, percentage, mean-value analysis, standard deviation, independent sample t-test, One-way ANOVA and Pearson Product Moment Correlation techniques. The hypothesis testing results revealed that personal factors were gender, age, educational status, work experience, and positions have no significant effect on the decision making. The product quality, brand, standard, and product benefits are significant in the employees' decision-making, statistically significant at 0.01 level.