Search results for: Phuket

Authors: Cherdvong Saengsupavanich

Abstract:

Dredging activities inevitably cause sediment dispersion. In certain locations, where there are important ecological areas such as mangroves or coral reefs, carefully planning the dredging can significantly reduce negative impacts. This article utilizes the dredging at Phuket port, Thailand, as a case study to demonstrate how computer simulations can be helpful to protect existing coral reefs. A software package named MIKE21 was applied. Necessary information required by the simulations was gathered. After calibrating and verifying the model, various dredging scenario were simulated to predict spoil movement. The simulation results were used as guidance to setting up an environmental measure. Finally, the recommendation to dredge during flood tide with silt curtains installed was made.

Keywords: Coastal simulation, Dredging, Environmentalprotection, Port. Coastal engineering, Thailand

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Authors: A. Pensiri, K. Nantaporn, P. Parichut

Abstract:

Tourism is very important to the economy of many countries due to the large contribution in the areas of employment and income generation. However, the rapid growth of tourism can also be considered as one of the major uses of water user, and therefore also have a significant and detrimental impact on the environment. Guest behavior in water usage can be used to manage water in hotels for sustainable water resources management. This research presents a study of hotel guest water usage behavior at two hotels, namely Hotel A (located in Kathu district) and Hotel B (located in Muang district) in Phuket Province, Thailand, as case studies. Primary and secondary data were collected from the hotel manager through interview and questionnaires. The water flow rate was measured in-situ from each water supply device in the standard room type at each hotel, including hand washing faucets, bathroom faucets, shower and toilet flush. For the interview, the majority of respondents (n = 204 for Hotel A and n = 244 for Hotel B) were aged between 21 years and 30 years (53% for Hotel A and 65% for Hotel B) and the majority were foreign (78% in Hotel A, and 92% in Hotel B) from American, France and Austria for purposes of tourism (63% in Hotel A, and 55% in Hotel B). The data showed that water consumption ranged from 188 litres to 507 liters, and 383 litres to 415 litres per overnight guest in Hotel A and Hotel B (n = 244), respectively. These figures exceed the water efficiency benchmark set for Tropical regions by the International Tourism Partnership (ITP). It is recommended that guest water saving initiatives should be implemented at hotels. Moreover, the results showed that guests have high satisfaction for the hotels, the front office service reveal the top rates of average score of 4.35 in Hotel A and 4.20 in Hotel B, respectively, while the luxury decoration and room cleanliness exhibited the second satisfaction scored by the guests in Hotel A and B, respectively. On the basis of this information, the findings can be very useful to improve customer service satisfaction and pay attention to this particular aspect for better hotel management.

Keywords: Hotel, tourism, Phuket, water usage.

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Authors: K. Jitkue, W. Srisang, C. Yaiprasert, K. Jaroensutasinee, M. Jaroensutasinee

Abstract:

This study aims at using multi-source data to monitor coral biodiversity and coral bleaching. We used coral reef at Racha Islands, Phuket as a study area. There were three sources of data: coral diversity, sensor based data and satellite data.

Keywords: Coral reefs, Remote sensing, Sea surfacetemperatue, Satellite imagery.

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Authors: Ahmad Izani M. Ismail, Md. Fazlul Karim, Mai Duc Thanh

Abstract:

A well balanced numerical scheme based on stationary waves for shallow water flows with arbitrary topography has been introduced by Thanh et al. [18]. The scheme was constructed so that it maintains equilibrium states and tests indicate that it is stable and fast. Applying the well-balanced scheme for the one-dimensional shallow water equations, we study the early shock waves propagation towards the Phuket coast in Southern Thailand during a hypothetical tsunami. The initial tsunami wave is generated in the deep ocean with the strength that of Indonesian tsunami of 2004.

Keywords: Tsunami study, shallow water, conservation law, well-balanced scheme, topography. Subject classification: 86 A 05, 86 A 17.

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Authors: Siyathorn Khunon, Thanawit Buafai

Abstract:

This paper aims to investigate management of beach safety with a focus on tourist drownings in Samui. The data collected in this investigation will then lead to the proposal of a practical management model suitable for use in Samui. Qualitative research was conducted in the following manner: nine stakeholders from local government organizations and tourism businesses were interviewed in-depth. Additionally, a best practice case study from Phuket was applied to analyze beach safety. Twelve foreign tourists were also interviewed. Then, a focus group comprised of 32 people was used to determine practical solutions for enhancing tourists’ safety on the beach in Samui. A steering committee to coordinate between public and private organizations was proposed to manage and enhance tourists’ safety. A practical model is proposed to increase the safety level of tourists in Samui

Keywords: Beach safety, drowning, tourists, Samui.

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Authors: Thanasit Suksutdhi

Abstract:

This survey research aims to study the standard of service quality of food and beverage service staffs in hotel business by studying the service standard of three sample hotels, Siam Kempinski Hotel Bangkok, Four Seasons Resort Chiang Mai, and Banyan Tree Phuket. In order to find the international service standard of food and beverage service, triangular research, i.e. quantitative, qualitative, and survey were employed. In this research, questionnaires and in-depth interview were used for getting the information on the sequences and method of services. There were three parts of modified questionnaires to measure service quality and guest’s satisfaction including service facilities, attentiveness, responsibility, reliability, and circumspection. This study used sample random sampling to derive subjects with the return rate of the questionnaires was 70% or 280. Data were analyzed by SPSS to find arithmetic mean, SD, percentage, and comparison by t-test and One-way ANOVA. The results revealed that the service quality of the three hotels were in the international level which could create high satisfaction to the international customers. Recommendations for research implementations were to maintain the area of good service quality, and to improve some dimensions of service quality such as reliability. Training in service standard, product knowledge, and new technology for employees should be provided. Furthermore, in order to develop the service quality of the industry, training collaboration between hotel organization and educational institutions in food and beverage service should be considered.

Keywords: Service standard, food and beverage department, sequence of service, service method.

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