A Study of International Tourists'' Perceptions, Experiences,and Responses toward Thai Cuisine in Thailand

• Main Authors: Siam, Yimbua, 何暹羅
• Other Authors: Yi-chin Lin
• Format: Others
• Language: en_US
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/97328840640806593551

碩士 === 高雄餐旅學院 === 餐旅管理研究所 === 98 === The main objectives of this study are to investigate international tourists’ perception and to understand their experience and responses toward Thai cuisine in Thailand. A total of 300 questionnaires were distributed to international tourists who had Thai cuisine at Kao San road, Bangkok during April 5th to April 10th, 2010; and 244 questionnaires were collected, it is 81.3 percentages of all. The results showed that the main characteristics of Thai cuisine are hot and spicy, varied taste, and harmony of flavours. Additionally, in this study, there were three groups of respondents based on their experience about Thai cuisine. However, findings of this study showed that there were no significant differences in tourists’ perception and responses toward Thai cuisine in Thailand among these three different groups. Implications and suggestions for Thai restaurant businesses and the hospitality and tourism industry were discussed.