The Study guideline for Developing Mocktail dinks Herbal ingredients for promoting the Cultural tourism in Dhouburi District, Bangkok


  • Kanravee Virotewan Wanpiyarat Hospitality Management Program, Management Science Faculty, Dhonburi Rajabhat University


Mocktail dinks Herbal, Cultural Tourist


The objective of this research is 1) to develop a prototype mocktail recipe of Thai herbs for cultural tourism promotion in Thonburi district, Bangkok, and 2) to study guidelines for the development of herbal cocktail recipes for cultural tourism promotion in Thonburi district, Bangkok. This is a quantitative and qualitative research. The results showed Reasons for choosing herbal cocktails were their good effects on health and good taste. Most of them like the recipe “Dhonburi Honey Basil”. Using advanced statistical social science program for checking structural validity by confirmatory component analysis that is consistent with the empirical data (Chi-square = 4.58, df =4, P-value = 0.833, and RMSEA = 0.019). The results were analyzed by using orthogonal rotation from 6 variables with the Kaiser-Myers-Olkin of 0.727 and the Chi-Square (X2) of 1256.350. Within a range of Eigen values between 0.753 to 0.877 and cumulative variance of 79.330 percent, 2 components were found which are 1) market management component to support tourist attractions that are environmentally friendly and 2) participation in raising awareness of the community. After having 44 community representatives most of the key informants (98.3%) favored all 7 drink recipes which named after the local identity. The recipes are sorted from high to small scores as follows: 1. Dhonburi Honey Basil 2. Passion Fruit Mojito 3. Watermelons Drip Fresh 4. Anchan Rueng Ra ThaPhon 5.Num King Sod Sai 6. KanlayaWan Jai and 7. Krachai Mai Ta.


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How to Cite

Virotewan Wanpiyarat, K. (2022). The Study guideline for Developing Mocktail dinks Herbal ingredients for promoting the Cultural tourism in Dhouburi District, Bangkok. Modern Management Journal, 20(1), 90–107. Retrieved from



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