Guidelines For Gastronomic Tourism Management In Samutsongkhram Province.

Abstract

        This study employed qualitative research methodology to (1) study raw materials and local cuisine in Samut Songkhram Province; (2) conduct a SWOT Analysis of gastronomic tourism in Samut Songkhram Province; and (3) study guidelines for gastronomic management in Samut Songkhram Province. The research instrument was a workshop with 24 key informants, consisting of government and private sector agencies involved in gastronomic tourism in Samut Songkhram province. The results of the study were the following: Firstly, Samut Songkhram province had unique local food menus, including dishes such as Nam Prik Kapi Pla Too Mae Klong, Gang Ranjuan, and Gang Khua Pla Gabeng Yang Kradong Grub. The ingredients used in these dishes were sourced locally from Samut Songkhram province, such as Pla Too Mae Klong (Mae Klong River fish), Hoy Lode Samut Songkhram (Samut Songkhram tube-shaped shells), Mae Klong River prawns, and Cha Kram leaves. Secondly, according to the SWOT Analysis of gastronomic tourism in the province, the strengths were transportation, which was convenient and had the potential to attract tourists; various tourist attractions and accommodations; good weather; a natural atmosphere; and unique and abundant culinary ingredients due to the promotion of ecotourism. However, the weaknesses were an insufficient number of signposts, traffic congestion in tourist areas, insufficient cooperation between government and private sector agencies and communities, insufficient public relations about tourist attractions, and insufficient meetings among entrepreneurs. The opportunity included obtaining tourism promotion from government projects. Threats included some areas along the water that flooded during the rainy season; this was inconvenient for traveling tourists to visit, and the lower budget for supporting tourism coupled with many tourist attractions meant that tourists had a variety of travel options. Lastly, the guidelines for managing gastronomic tourism in Samut Songkhram province involved participatory problem-solving approaches and fostering understanding among stakeholders to enhance the potential of food tourism. These efforts resulted in promoting gastronomic tourism in the Samut Songkhram province and making it known to tourists.