Main Article Content
The objective of this research is to study on factors influencing to intension of studying undergraduate education major in hotel and culinary, consisting of the perceived benefits, perceived risk and personal reasoning. The statistics used in the analysis were multiple regression analysis. The population used in this quantitative study consisted of 400 undergraduate students who were studied in the field of hotel or culinary institutions in the 2020 academic year.
The hypothesis testing found that the perceived benefits of recognizing benefits of hospitality or culinary in the future, acquiring expert knowledge in hospitality or culinary and obtaining a prestigious educational background in hospitality or culinary, the perception of risk in lost tuition learning what you don't want learning in the wrong and lost time and personal reasoning variables in terms of influence from others aptitude and interest and liking for the institution the factors influencing to intention of studying undergraduate education major in hotel and culinary. This study can be used as a guideline for developing strategies and increasing competitiveness in hospitality or culinary in the hotel and culinary fields at the tertiary level to survive in a multi-directional competitive situation.
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