The Compared Process of Community Product Development for Promoted Tourism between Community Tourism Enterprise of Nam Chiew, Trat Province and Nong Bua Tourism Community, Chanthaburi Province

Abstract

The objective of this research were (1) to study the process of community product development of community tourism enterprise of Nam Chiew, Trat Province, (2) to study the process of community product development of Nong Bua tourism community, Chanthaburi Province and (3) to compare the process of community product development between both two communities. The methodology established the sample size by the purposive selection and the qualitative data collection was also practiced by various instruments including: participation observation, brainstorming and focus group. The result found that the community tourism enterprise of Nam Chiew developed the shellfish cracker product namely; Khao kriap hoi pak pet. The production was scheduled following the 5Cs model such as commitment, collaboration, community product, communication and continuous improvement. While, the chili sauce product namely; Zap was developed from Nong Bua tourism community with the 3Ds model such as debriefed, designed and development. The comparison of process of community product development was considered from influential activities such as participation, communication and technology accessibility. The result indicated that the different direction of product development between both two location depend on the contextual community.