Tourism Management for Food Learning to be an Innovation in Development Local Community Participation of Ban Pong Tham Wang Nuea District, Lampang Province

Abstract

This research aimed to establish the gastronomy tourism model as a participative community development innovation. A research design was participatory action research (PAR) with AIC techniques. Research populations was 72 community members who partook a community gastronomy tourism management program. Qualitative research instruments were focus group discussions and informal interview meanwhile, questionnaires was conducted as quantitative research instrument. The result found that the level of participation in overall means was in co-operation level meanwhile, the most influential variables which arise the community’s participation was Khantoke dinner, food workshop and, herbal study respectively.