GUIDELINES FOR UPGRADING GASTRONOMY TOURISM ROUTE IN NAKHON PHANOM PROVINCE TO ACCOMMODATE MICE TOURISTS: A CASE STUDY OF THE TAI SAEK TRIBE AT BAAN ATSAMAT VILLAGE
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Abstract
The objectives of this research were: 1) to study the perception of Thai MICE tourists on the identity and local wisdom gastronomy of the Tai Saek tribe at Baan Atsamat village, Nakhon Phanom Province; and 2) to develop a local support system for developing gastronomy tourism route using community participation. The researcher used both qualitative and quantitative methods using questionnaires and interviews to collect and understand the perspectives of 4 stakeholder groups: 1) policy makers from the public and private sectors, 2) educational institutions, 3) Tai Saek tribe at Baan Atsamat village, and 4) Thai MICE tourists. The results of the research have revealed that Mekong fsh shabu from Baan Atsamart is the top product well-known by Thai MICE tourisms to be followed by Jackfruit Curry with Cartilage and Pla Phau wrapped in banana trunk. For the local food, the least perceived by Thai MICE tourists is Thai Saek Chili Paste. The guidelines for the development of gastronomy tourism in Tai Saek tribe at Baan Atsamat village, Nakhon Phanom Province in order to be a model for gastronomy tourism routes to support Thai MICE tourists must consist of the following aspects: 1) local food identity, 2) gastronomy tourism promotion activities with tourists’participation, 3) information dissemination, which is the communications to outsiders, 4) public relations and marketing, 5) creation of added value, and 6) development of other related components.
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