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.
Keywords
Full Text:
PDFRefbacks
- There are currently no refbacks.
วารสาร มจร นครน่านปริทรรศน์
วิทยาลัยสงฆ์นครน่าน มหาวิทยาลัยมหาจุฬาลงกรณราชวิทยาลัย เฉลิมพระเกียรติสมเด็จพระเทพรัตนราชสุดาฯ สยามบรมราชกุมารี ตำบลฝายแก้ว อำเภอภูเพียง จังหวัดน่าน 55000
โทรศัพท์/โทรสาร 054-601063
Email : mcujnan@gmail.com
ISSN 2630-0397 (Print)
ISSN 2651-0901 (Online)