To Promote Tourism Product and Service in Restaurant Business with Gastronomy: A Case Study of Medium Rare Restaurant Chiangmai

Abstract

The results of the research to promote tourism products and services in restaurant business by molecular gastronomy, a case study of Medium Rare restaurant, Chiangmai, are the development of cooperative networks between scientists, tourism developers, chefs and package designers to design food innovation, and the Basic Cookery training course as an educational platform to create innovative agricultural products by creating innovative recipes from young rice leaves, aromatic rice powder and liquid chlorophyll from rice leaves. These are to increase the antioxidant capacity in food recipes for the elderly, patients and customers who want to gain new dining experience. The result of the research shows that the recipes have high level of nutrient and antioxidant capacity. Medium Rare restaurant can present the recipes in set menus, decorated with environmental-friendly package, as the antioxidant, anti-aging and healthy food, and create value for restaurants as a high-quality product and service to deliver to consumers.