ANALYSIS OF COMPONENTS OF THE POTENTIAL FOR MANAGEMENT OF TRANG ROASTED PORK CULTURAL HERITAGE TOURIST ATTRACTION FOR CREATIVE ECONOMY-BASED LEARNING

Abstract

The purpose of this research was to study and analyze components of the potential for management of Trang roasted pork cultural heritage tourist attraction for creative economybased learning. The data collecting instrument was a questionnaire. The research sample consisted of 480 people some of whom were purposively selected, while the others were obtained by incidental sampling. The sample size was determined based on the 1:20 criterion. Statistics used for data analysis in this research were the percentage, standard deviation, mean and exploratory factor analysis. The research results showed that (1) the potential for management of tourist attraction comprised 15 variables, i.e. the tourism promotion policy; the cooperation from work agencies; the sufficiency of public utilities; the personnel’s readiness for service provision; the proper use of the area; the monitoring and evaluation; the appropriate tourism activities; having the supports and development; the community participation; the imparting of knowledge and creating awareness; the readiness of available public utilities; the community’s ability to generate income; the preservation and restoration of environment; having the facilitating public utilities; and the variety of tourism activities; (2) the potential for physical identity, arts and culture, customs and tradition for supporting tourism comprised 9 variables, i.e. the continuation of cultural traditions; the way of life identity; the local wisdom and body of knowledge; the beauty of arts and culture; the historical background, culture and traditions that can be traced; the continuous inheritance of wisdom and knowledge; the tourist attractions that can be conveniently accessible; the strength in maintenance of local identity and deep connection with community way of life; and the tourism safety.