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Item type: Item , Item type: Item , Item type: Item , ความคิดเห็นของผู้เกี่ยวข้องกับอาหารฮาลาลต่อแบบประเมินโรงครัวฮาลาลในโรงพยาบาล(มหาวิทยาลัยสงขลานครินทร์, 2010) อาภัย มาลินี; สงวน ลือเกียรติบัณฑิตThe objectives of this research were to study the opinions among relevant parties on the evaluation form for halal inspection of hospital canteens and to collect the problems associated with its use in practice. This qualitative research was collected data through 3 techniques; 1) focus group discussion among halal assessors and staff of the hospital canteens 2) participant observation by the researcher working as a team member for halal inspection in 8 hospitals within one province 3) in-depth interview in 8 halal relevant informants in Satun, Songkla, Yala and Pattani, selected by purposive sampling including Islamic law scholars, members of provincial Islamic committee, public health workers with responsibility related to halal canteens and the representatives of Islamic social development organization The results from three approaches of data collection were consistent. The results showed that (1) all parties gave a central role to the religious criteria such as halal status of raw materials must be ascertained, cleaning process must conform to Islamic rules or at least one staff in the canteens must be Muslim. (2) some evaluation criteria contained unnecessary detail such as keeping spoons and forks with the handle staying up or having a dishwasher. (3) some important issues within the evaluation criteria was not complete such as staff training on halal food production. (4) Some evaluation criteria were not specific to halal inspection of hospital canteens such as the sales of the product. (5) The meaning of each statement in the criteria should be described. (6) more integration between food sanitation and halal standards was needed. (7) HACCP system should be integrated into the criteria. (8) at present, some evaluation criteria were not practical such as having a certificate for halal material. (9) some evaluation criteria were not relevant to food production and halal determination such as having culturally inappropriate pictures or printing media. (10) wording in some criteria can not covey clear meaning. (11) the criteria should be re-ordered and categorized to be more understandable. (12) some of the evaluation criteria were redundant or unnecessary for inspection. (13) some unnecessary criteria should be removed such as the separation of storage of non-halal and halal products. (14) some important criteria were missing such as disposal of waste. (15) some criteria at their present form were hard to achieve without the adjustment such as the inspection of microbiological contamination in food containers. The problems encounter when the evaluation forms were used in practice were: (1) it was hard to integrate the inspection of food sanitation and halal status by same inspectors because those form public health office or religious organizations possessed different domains of skill and knowledge. The inspection had to be complete by both inspectors. (2) there were some important criteria which could not be achieved by the hospital canteens. (3) different hospitals had a different potential to follow the evaluation criteria. However, there was only one set of the criteria. The results of this research can use to improve the evaluation form for the halal inspection of hospital canteens on the points raised and suggested by relevant parties. Further research is needed on the opinions of patients on halal inspection of hospital canteens in order to incorporate their viewpoint into the criteria.Item type: Item , การออกแบบหลักสูตรการฝึกอบรมให้กับผู้ใช้บริการของ กฟภ. โดยใช้เทคนิคการกระจายหน้าที่เชิงคุณภาพ : กรณีศึกษาจังหวัดสงขลา(มหาวิทยาลัยสงขลานครินทร์, 2010) วีระพงศ์ แหล้ตอง; องุ่น สังขพงศ์The objective of this research was to design the training curriculum, electricalsystem in industry, for Provincial Electricity Authority customers who are the workers in the factories. According to the customers satisfaction survey in 2008, it is found that it was lower than target. To improve the quality of services and user's contentment, PEA has tried to develop the training program and proposed new services according to customers' suggestions. Quality Function Deployment (QFD) was therefore employed to design the training curriculum for PEA customers. There were five steps for this research. The first step was gathering opinions of customers and PEA officers about customer requirements and the knowledge needed for PEA's customers. Then the collected data was summarized and analyzed in the second step in order to meet requirements. After that the QFD technique was applied to develop a curriculum. By this technique, the graduate qualification which composed of learning contents and learning experiences was created in the third step. In the forth step, these two dimensions were included in course contents and learning method. Explaination of curriculum, format of training, in-class activities and extra learning activities are also designed. Finally, evaluation of customers' satisfaction to the training curriculum was performed. The result of this research revealed very good satisfaction values (4.25) of the training curriculum. It could be concluded that the QFD was a useful technique to develop a required curriculum for PEA customers.Item type: Item , เทคนิคและเครื่องมือการบริหารภาครัฐในจังหวัดสุราษฎร์ธานี(มหาวิทยาลัยสงขลานครินทร์, 2563) ประทุมทิพย์ ทองเจริญ; Faculty of Liberal Arts and Management Sciences; คณะศิลปศาสตร์และวิทยาการจัดการ