Developing in Klong Chanuan to Wellness Tourism in Surat-thani
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Abstract
The research objectives are 1) To study the current level of the Klong Chanuan Hot Spring 2) To study the development approaches of the Klong Chanuan Hot Spring 3) To develop Klong Chauan hot spring to become a wellness tourism attraction and 4) To study satisfaction of the development of hot springs to wellness tourism. The chosen research method was a combination of the qualitative and quantitative methods. The results of the study showed, firstly, standard level to accommodate tourists has passed the criteria. As for the criteria for water temperature below 36 degrees celsius, it is not possible to develop into the direction of the hot springs according to its standards. Secondly, the development approaches to become "Ton Nam Yen Klong Chanuan" are categorized into two parts as follows: Part 1: Main standards of health tourism sites. There are 5 criteria that are not passed. Criterion 1 Water quality appropriateness for service. Criterion 2 Rooms, hot springs and swimming pool. Criterion 3 Bath room, restrooms and Changing room. Criterion 4 safety management and criterion 5 environmental management. Part 2: The potentiality of natural hot springs to become wellness tourist attraction. Criterion 1 tourist attraction points. A full score of 50 with assessment results of 4 points. And criterion 3 space utilization management for sustainability. A full score of 50 with assessment results of 11 points. Thirdly, further developments include a scientifically evaluation of water, building of basic structures for bathing and swimming and security and environment management. Lastly, a study in relation to satisfaction with development demonstrates that majority of the tourists are female under 20 years old studying high schools and come from southern of Thailand. As for the satisfaction towards the standards development of tourist attractions, the overall result is at a moderate level. The tourists are satisfied with the materials used to deliver water for service, temperature label which is displayed water properties and leaves and scrap are being filtered before opening time. As for the aspect of satisfaction in the potential of being a wellness tourism attraction, the overall result is at a high level. Tourists are satisfied with the potential of being a wellness tourism destination and the management of the use of space for high level of sustainability.
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