The Development of the Model for Thai Way of Catering by Community Participation under the Concept of Four Ethnic Groups Culture, Sisaket Province

Abstract

The research “The development of the model for Thai way of catering by community participation under the concept of four ethnic groups culture, Sisaket province” had 3 objectives of the study: 1) to study the Thai way of identity through the cultural context of the four ethnic groups of Sisaket province; 2) to study the need for participation in the creation of the Thai way of catering under the concept of four ethnic groups culture; and 3) to develop the model for Thai way of catering in Sisaket province by engaging of community based on the four ethnic groups culture. The research collected data by using In-depth interview and Semi-structured interview to interview community leader, villagers, housekeeper head, villager philosopher and school leader. Trying out catering operation with four ethnic groups culture sample. Focus group discussion with government officer pertaining to push tourism institute for example Sisaket culture institute, tourism and sport office, the professor from the educational institution, private sector institute and community pertaining to arrangement catering business such as establishment business hotel representative, entrepreneur food and beverage representative and nutritionist. The research was done by using analysis quality data from data arrangement, data table and research result by applying descriptive analysis.

            The results of the research on the Thai way of identity through the cultural context of the four ethnic groups of Sisaket province revealed that the Thai way identity of the four ethnic groups’ culture; Khmer, Kui, Lao and Yer in Sisaket province was the precious identity of communities that inherited from the ancestors. These four ethnic groups were similar in culture, nevertheless, there used different language in communication. Beside language and tribal identity costume of Khmer, the ethnic foods named “Tum-bokadad”, “Tum-meang-ka-nuen”, “Sum-lao-meun-da-jek”, “La-vie-ka-dam” and “Wue-ra-prom” were outstanding culture of Khmer. Moreover, the tribal show as “Ja-rieng” and annual festival called “Dok-fai-ban” were also outstanding culture of Khmer. Beside language and tribal identity costume of Kui, the ethnic foods such as local papaya, “La-va-ka-dam”, “La-va-thao”, “Hnom-prai-kra-sang” were outstanding culture of Kui. Moreover, the tribal show as “Kla-mao-Kui” and annual festival called “Whau-boon-berk-fha” were also outstanding culture of Kui. Beside language and tribal identity costume of Lao, the ethnic foods such as “Tum-lao”, “Sup-nao-mai”, “Lab-mhu”, “Kang-nao-mai-sai-bai-ya-nang”, “Tum-pla-sai-phuk-kha-ngang”, “Kha-nom-thean” were outstanding culture of Lao. Moreover, the tribal show as “Mho-lum-sing” and annual festival called “Hom-bun-sam-sai Phe-ngong-bong-pra-oun” were also outstanding of Lao. Beside language and tribal costume of Yer, the ethnic foods such as “Som-tum-yer”, Num-phrek-pla-yang”, “Bad-u-preid”, “La-va-ka-tam”, “Ma-noi” were outstanding culture of Yer. Moreover, the tribal show as “Sa-nai-jai-yer” and annual festival as “Long boat race” and “Song-kran” festival were also outstanding culture of Yer.

The results of the research on the need for participation in the creation of the Thai way of catering revealed that four communities wanted to have training in six types of international catering; banquet, buffet, cocktail, Chinese, picnic and coffee break. The barriers of catering organized at an annual festival were limited budget and villagers lacked of skills in catering services. These affected catering management as well as could not service guests properly and thoroughly. They though that the international caterings were different from the original catering that villagers did. If they could organize catering themselves, they could save more budget than hiring outside catering.

The results of the research on the model for Thai way of catering based on the four ethnic groups culture revealed that the development of the model for Thai way of catering by community participation under the concept of four ethnic groups’ culture in Sisaket province was the application of four ethnic groups cultural in Sisaket province such as local language, tribal costume, local lifestyle, local cuisine, local performance, occupation, original ethnic house, and villagers’ faith integrated with the annual festival of the community to create new catering. These creating activities, decorating place and decorating food and drinks could give new experience to visitors or tourists also to meet the needs of the tourism market. Khmer had a variety of food items. It was a suitable to develop the Thai way of catering in buffet style for the annual festival called “Dok-fai-ban”. Kui had not a variety of food items. It was a suitable to develop the Thai way of catering in cocktail style for the annual festival called “Whau-boon-berk-fha”. Additionally, to develop the Thai way of catering in coffee break style for greeting important guests. Lao had a variety of food items. Many menus were well known for tourists, therefore it was a suitable to develop the Thai way of catering in Chinese style. Yer had a variety of food items. It was a suitable to develop the Thai way of catering in banquet style and picnic style for “Song-kran festival” or Thai New Year.  However, menus were very important in selecting the style of the six types of Thai way of catering. Local language, tribal costume, original ethnic house, local performance and villagers’ faith were the main element in developing Thai way of catering under the concept of four ethnic groups of Srisaket province to be an outstanding and could provide an impressive experience for visitors or travelers.