การศึกษาพฤติกรรม และแรงจูงใจของนักท่องเที่ยวในการใช้บริการร้านไก่ย่างหนองเรือ Tourists' Behavior and Motivations to the use the service of Nong Ruea Grilled chicken restaurant
Article Sidebar
Main Article Content
Abstract
The purposes of this study was to find out tourists' behaviors and motivations when using the service at Nong Ruea Grilled chicken restaurant in the area of Nong Ruea District, Khon Kaen Province. The sample group was tourists; 400 people who come to Nong Ruea Grilled chicken restaurant in Nong Ruea District Khon Kaen Province, and the data was collected using a questionnaire. The data was analyzed by percentage, mean, frequency, and standard deviation.
The results of this study showed physical characteristics and the tourist's behavior in using Nong Ruea Grilled chicken restaurant service, such as travel style, average cost, and other factors in choosing to use the Nong Ruea grilled chicken restaurant service. The results from this empirical finding suggest relevant government agencies and private sectors can be considered together with the development of tourism strategies for the Nong Ruea Grilled chicken community in the future.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
1. Any article contents published here are original work written, researched, analyzed, synthesized, compiled, and referenced by their own authorship. The editorial board does not entertain liability for article contents published here.
2. Manuscript articles published by our journal should not have been published before by any print or electronic media and should not be considered for publication by other journals at the moment. On duplicate publication, author shall be held solely responsible for violating copyright act.
3. Any published work for this journal belongs to the journal as its copyright. It is illegal to republish a portion, a partial portion, or all of it without a written approval from the editorial board of the journal
References
Research and Markets (2022). Global Culinary Tourism Market (2022 to 2027) Industry Trends, Share, Size, Growth, Opportunity and Forecasts. สืบค้น จาก https://www.globenewswire.com/news-release/2022/02/02/2377627/28124/en/Global-Culinary-Tourism-Market-2022-to-2027-Industry-Trends-Share-Size-Growth-Opportunity-and-Forecasts.html
จังหวัดขอนแก่น. แผนปฏิบัติราชการประจำของจังหวัดขอนแก่นประจำปีงบประมาณ พ.ศ.2566 สืบค้นจาก http://www.khonkaen.go.th/khonkaen6/main.php?cont=vision
การท่องเที่ยวแห่งประเทศไทย. (2560). Food Experience Food will keep us alive. TAT Review Vol.3 No.1 Jan-Mar 2017 (1/2017). จุลสารวิชาการการท่องเที่ยว การท่องเที่ยวแห่ง ประเทศไทย.
Hall, C.M. & Sharples, L. (2003). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In C.M. Hall, L. Sharples, R.Mitchell, N. Macionis and B. Cambourne (eds) Food Tourism around the World.Amsterdam: Butterworth Heinemann.
John et al., (2018). Tourism : Principle and Practice. Pearson Education Limited.
Kotler, k. and keller, K. L. (2016). A Framework for Marketing Management. Sixth Edition, Global Edition.
Lucius W. (2017). Tourism and Hospitality Management. Library Press.
Pablo R. et al., (2020). Gastronomic satisfaction of the tourist: empirical study in the Creative City of Popayán, Colombia. Journal of Ethnic Foods.
UNWTO (2019). UNWTO World Tourism Barometer and Statistical Annex. สืบค้นจาก www.e-unwto.org.
Yeong and Anita (2012). Construction and validation of a scale to measure tourist motivation to consume local food. Tourism Management.
