Gastronomy Tourism in Ayutthaya World Heritage from TouristÕs Perspective

Simple item page
dc.contributor.authorPannee Suanpang
dc.contributor.authorJiranuch Sopa
dc.contributor.authorApiradee Arnmanee
dc.contributor.authorJatupon Dongjit
dc.contributor.correspondenceP. Suanpang; Faculty of Science & Technology, Suan Dusit University, 10700, Thailand; email: pannee_sua@dusit.ac.th
dc.date.accessioned2025-03-10T07:35:06Z
dc.date.available2025-03-10T07:35:06Z
dc.date.issued2022
dc.description.abstractGastronomy tourism is typically characterized as the pursuit of a unique experience of eating and drinking in the originality of a dish and is indigenous to a place, region, or country, covers the basic themes of local dishes. The gastronomy tourism in Ayutthaya, Thailand has high potential especially in the many activities that link to World Heritage site, therefore it requires a study of the tourist Ôperception and motivation for travel. The aim of this study consist of the following: (1) study touristÕs motivation for gastronomy tourism in Ayutthaya World Heritage and (2) Conduct a factor analysis of the touristÕs motivation for gastronomy tourism in Ayutthaya World Heritage. A quantitative research approach was conducted by collecting data from 385 questionnaires. The results found that (1) touristÕs motivation to visit Ayutthaya was to make merit and pay respect to the Buddha followed by gastronomy tourism and their search for food information from food review pages. The gastronomy activities that tourists are interested in consisted of eating by the rivers site and visiting historical sites. Factors affecting the decision to travel to Ayutthaya for gastronomy tourism is a restaurant with good atmosphere and average food cost per meal of 1,000-1,500 baht. (2) The factor affecting motivation in gastronomy tourism in Ayutthaya World Heritage consisted of 1 latent variable and 7 observable variables. The relationship was in the range [0.223, 0.490] and the CFA affecting gastronomy tourism motivation showed that the gastronomy tourism product aspect was the factor affecting motivation has a maximum component weight followed by physical appearance and price, 77.30%, 75.40% and 61.70%, respectively. © 2022, Research and Development Institute Suan Dusit University. All rights reserved.
dc.identifier.citationJournal of Multidisciplinary in Social Sciences
dc.identifier.issn26730235
dc.identifier.scopus2-s2.0-85170688365
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4655
dc.languageEnglish
dc.publisherResearch and Development Institute Suan Dusit University
dc.rights.holderScopus
dc.subjectAyutthaya
dc.subjectFood tourism
dc.subjectGastronomy tourism
dc.subjectTourist perspective
dc.titleGastronomy Tourism in Ayutthaya World Heritage from TouristÕs Perspective
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85170688365&partnerID=40&md5=418f796d3f7a4bf6dcc7be052b725e27
oaire.citation.endPage8
oaire.citation.issue1
oaire.citation.startPage1
oaire.citation.volume18
Files
Collections
SCOPUS 2022