Model of gastronomy tourism management to promote sustainable tourism based o
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Abstract
The objective of this study was to develop a tourism management model based on Chinese cultural capital in order to promote the sustainability of gastronomy tourism in Thailand. In this study, the qualitative research methodology was used. The sample of this study consisted of 30 key informants in Ban Rak Thai in Mae Hong Son Province, Ban Chak Ngaew in Chonburi Province, and Songkhla Old Town in Songkhla Province, which were selected using the theoretical sampling method. The data collection tools included in-depth interview, focus group discussion, and non-participant observation. The data was analyzed using the grounded theory study. In order to achieve the development of gastronomy tourism based on Chinese cultural capital, the factors considered in the development of the tourism management model in this study consisted of 1) conditions for gastronomy tourism based on Chinese cultural capital in 4 areas which were local communities, tourism networks, tourism services, and Chinese cultural capital-based food identity; 2) gastronomy tourism management in 5 areas which were potential analysis, strategic planning, community knowledge management, pilot tourism, and performance assessment with stakeholders. The implementation of this management model is expected to contribute to positive effects in economic, social, cultural and environmental dimensions. In addition, the results of this study can be used as a management model of gastronomy tourism based on Chinese cultural capital in a similar context.
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