Abstract: This research aimed to study the competency of health
and wellness hotels and resorts in developing use the local natural
resources and wisdom to conform to the national health and wellness
tourism (HWT) strategy by comparing two independent samples,
from Aumpur Muang, Ranong province and Aumpur Muang,
Chiangmai province. And also study in the suggestive direct path to
lead the organization to the sustainable successful.
This research was conduct by using mix methodology; both
quantitative and qualitative data were used. The data of competency
of health and wellness hotels and resorts (HWHR) in developing use
the local natural resources for HWT promoting were collected via
300 set of questionnaires, from 6 hotels and resorts in 2 areas, 3
places from Aumpur Muang, Ranong province and another 3 from
Aumpur Muang, Chiangmai province.
Thestudy of HWHR’s competency in developing use the local
natural resources and wisdom to conform to the national HWT
strategycan be divided into fourmain areas, food and beverages
service, tourism activity, environmental service, and value adding.
The total competency of the Chiangmai sample is importantly
scoredp. value 0.01 higher than the Ranong one while the area of
safety, Chiangmai’s competency is importantly scored 0.05 higher
than the Ranong’scompetency. Others were rated not differently.
Since Chiangmai perform better, then it can be a role model in
developing HTHR or HWT destination.
From the part of qualitative research, content analysis of business
contents and its environments were analyzed. The four stages of
strategic development and plans, from the smallest scale to the largest
scale such a national base were discussed. The HWT: Evolution
model and strategy for lodging Business were suggested. All those
stages must work harmoniously together. The distinctive result
illustrates the need of human resource development as the key point
to create the identity of Thainess on Health and wellness service
providing. This will add-on the value of services and differentiates
ourselves from other competitors. The creative of Thailand’s health
and wellness brand possibly increase loyalty customers which agreed
to be a path of sustainable development.
Abstract: Teachers form the backbone of any educational system, hence selecting qualified candidates is very crucial. In Malaysia, the decision making in the selection process involves a few stages: Initial filtering through academic achievement, taking entry examination and going through an interview session. The last stage is the most challenging since it highly depends on human judgment. Therefore, this study sought to identify the selection criteria for teacher candidates that form the basis for an efficient multi-criteria teacher-candidate selection model for that last stage. The relevant criteria were determined from the literature and also based on expert input that is those who were involved in interviewing teacher candidates from a public university offering the formal training program. There are three main competency criteria that were identified which are content of knowledge, communication skills and personality. Further, each main criterion was divided into a few subcriteria. The Analytical Hierarchy Process (AHP) technique was employed to allocate weights for the criteria and later, integrated a Simple Weighted Average (SWA) scoring approach to develop the selection model. Subsequently, a web-based Decision Support System was developed to assist in the process of selecting the qualified teacher candidates. The Teacher-Candidate Selection (TeCaS) system is able to assist the panel of interviewers during the selection process which involves a large amount of complex qualitative judgments.
Abstract: Knowing consumers' preferences and perceptions of
the sensory evaluation of drink products are very significant to
manufacturers and retailers alike. With no appropriate sensory
analysis, there is a high risk of market disappointment. This paper
aims to rank the selected coffee products and also to determine the
best of quality attribute through sensory evaluation using fuzzy
decision making model. Three products of coffee drinks were used
for sensory evaluation. Data were collected from thirty judges at a
hypermarket in Kuala Terengganu, Malaysia. The judges were asked
to specify their sensory evaluation in linguistic terms of the quality
attributes of colour, smell, taste and mouth feel for each product and
also the weight of each quality attribute. Five fuzzy linguistic terms
represent the quality attributes were introduced prior analysing. The
judgment membership function and the weights were compared to
rank the products and also to determine the best quality attribute. The
product of Indoc was judged as the first in ranking and 'taste' as the
best quality attribute. These implicate the importance of sensory
evaluation in identifying consumers- preferences and also the
competency of fuzzy approach in decision making.
Abstract: This study aimed to develop and initially validate an instrument that measures social competency among tertiary level faculty members. A review of extant literature on social competence was done. The review of extant literature led to the writing of the items in the initial instrument which was evaluated by 11 Subject Matter Experts (SMEs). The SMEs were either educators or psychologists. The results of the evaluations done by the SMEs served as bases for the creation of the pre-try-out instrument used in the first trial-run. Insights from the first trial-run participants led to the development of the main try-out instrument used in the final test administration. One Hundred Forty-one participants from five private Higher Education Institutions (HEIs) in the National Capital Region (NCR) and five private HEIs in Central Luzon in the Philippines participated in the final test administration. The reliability of the instrument was evaluated using Cronbach-s Coefficient Alpha formula and had a Cronbach-s Alpha of 0.92. On the other hand, Factor Analysis was used to evaluate the validity of the instrument and six factors were identified. The development of the final instrument was based on the results of the evaluation of the instrument-s reliability and validity. For purposes of recognition, the instrument was named “Social Competency Inventory for Tertiary Level Faculty Members (SCI-TLFM)."
Abstract: In India, the quarrel between the budding human
populace and the planet-s unchanging supply of freshwater and
falling water tables has strained attention the reuse of gray water as
an alternative water resource in rural development. This paper
present the finest design of laboratory scale gray water treatment
plant, which is a combination of natural and physical operations such
as primary settling with cascaded water flow, aeration, agitation and
filtration, hence called as hybrid treatment process. The economical
performance of the plant for treatment of bathrooms, basins and
laundries gray water showed in terms of deduction competency of
water pollutants such as COD (83%), TDS (70%), TSS (83%), total
hardness (50%), oil and grease (97%), anions (46%) and cations
(49%). Hence, this technology could be a good alternative to treat
gray water in residential rural area.