Readiness Assessment of Local Food Operations in Community-Based Tourism to Promote Gastronomic Tourism in Satun Province
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Abstract
This research article purposes to evaluate the readiness of community-based tourism in operating the local food for promoting gastronomic tourism in Satun province. The evaluation was rated from two sources: 1) communities’ self-evaluation (n = 12), and 2) tourists (n = 402), in four aspects: 1) environment management in community resources, 2) food quality & safety, 3) service quality, and 4) activities quality. In addition, this research conducted by documentary reaserch, observations and in-depth interviews with above community representatives and eight key informants in related tourism sector. The results revealed that overall readiness level of local food operations in Satun’s CBT by self- evaluation (n = 12) was at the high level. The highest level was food quality & safety and followed by environment management in community resources. Result from tourists’ evaluation who have traveled in six CBTs’ areas found that overall readiness was at the high level. The highest level was food quality & safety, followed by activities quality. After that, the evaluation results from these six CBTs were selected to created gastronomic tourism route. The result found that two communities were passed. First; Ban Ton Panun – Bo Nam Ron; and second, Ban Bo Jed Luk. There were three gastronomic tourism routes developed from these two communities; gastronomic route in the mountain zone, sea zone, and linking between mountain and sea zone.
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