การพฒนาระบบการจองควออนไลน กรณศกษารานดดหมกระทะ

The purpose of this research is to study methods for addressing the long waiting times faced by customers at D.D. Moo Kratha restaurant and to offer an alternative for customers who wish to reserve a queue online, which could impact the service efficiency. This study aims to develop and evaluate an online reservation system for D.D. Moo Kratha to help reduce customer waiting times and improve the restaurant's queue management efficiency. The sample group consisted of 66 users of the D.D. Moo Kratha website. The research tool used was a satisfaction survey regarding the development of the online reservation system for D.D. Moo Kratha as a case study. The statistical methods used for data analysis included mean and standard deviation divided into four areas: 1) Design, 2) System quality, 3) Service, and 4) Usability. The research results indicated that the overall satisfaction of the sample group using the website was the highest with an average value of 4.55 an standard deviation value of 0.53. When considering the four areas in descending order, they were as follows: Service with an average value of 4.67 an standard deviation value of 0.52., Design with an average value of 4.57 an standard deviation value of 0.51, System quality with an average value of 4.48 an standard deviation value of 0.53., and Usability with an average value of 4.47 an standard deviation value of 0.56., respectively.