Approaches for increasing the efficiency of lunch management project in central special education center

Abstract

This research aimed to study the personal factors, operation and effectiveness of the lunch management project in Central Special Education Center, Bangkok. The comparison of the effectiveness of the lunch was based on respondents’ individual factors, this study proposed guidelines for optimizing the lunch arrangements. The research group consisted of 215 parents, administrators and persons in charge of lunch management, of which 164 samples were divided into 140 parents and 24 administrators and responsible persons for the lunch. The research instrument was a survey questionnaire. Data were analyzed statistically by using frequency, percentage, mean, standard deviation and one-way analysis of variance. The results of the study indicated that this sample of parents was predominantly female, aged between 31 to 40 years, holding a lower bachelors’ degree, and having a maximum income of 10,000 baht. Overall, the operations of the lunch project were performed at a high level. It appeared that the raw materials had the most average, followed by administration management. The personnel aspect was the least. Moreover, parents’ perception towards the effectiveness of the lunch project were high. Considering each aspect ordered from the highest to the least, they respectively included quantity, type, quality of lunch, safety and health administration and favorite luncheon menus. The comparison of the effectiveness of lunch project management and the perception of parents classified by their personal factors revealed that there was a significant difference at 0.05. The found guidelines for increasing the effectiveness of the lunch projects were to provide quality food ingredients, the variety of tasty and nutritious dishes and five food groups. Moreover, recruited dietitians were required to cook clean, disease-free and healthy food by either frying, steaming, boiling or grilling the food. As a result of fully utilizing nutrients, students would stay fit and healthy.