Published: 2021-04-27

THE NEW NORMAL CONFIDENCE OF TOURISTS SERVICE DOMESTIC AIRLINES

Susaraporn Tangtenglam; Chonchanok Chidprasert

37-48

MODEL OF LONG STAY TOURISM FOR KOREAN TOURISTS VISITING THAILAND: A CASE STUDY OF CHIANG MAI PROVINCE

Chonthicha Rungsattra Rungsattra; Keerati Trakansiriwanich, Weerapon Thongma, Yutthakarn Waiarpha

49-65

PRODUCT OF RICEBERRY RICE FLOUR PAN SIB WITH PINEAPPLE FILLING

Aree Noisumran; Sommarut Klamklomjit, Chutiporn Wooti, Anucha Leelahapongstron

223-235

THE POTENTIAL OF ECOTOURISM IN NOPPHITAM DISTRICT, NAKHON SI THAMMARAT PROVINCE

Treererk Pechmon; Parichat Sriharan, Patcharintr Sompan, Siriporn Muenhat

236-252

DEVELOPMENT OF HIGH FIBER CEREAL BAR PRODUCT FROM SINLEK BROWN

Nipapond Kunna; Suree Thongkorn, Phimnada Nonprasat, Panatda Phugsin

268-285

THE CORPORATE MEETING PACKAGE DESIGN WITH CONJOINT ANALYSIS FOR COMPETITIVE ADVANTAGE DEVELOPMENT IN NAKHON PATHOM PROVINCE

Prapon Leksuma; Surattiya Jaturas, Wongthipat pisitnaruedom, Natapat banditanapan, Saritorn Muangsuai

337-352

THE KNOWLEDGE AND SKILL TRANSFERRING PROCESS OF WOOD CARVER FOR LOCAL WISDOM TRANSMISSION

Ratsameewan Kanoknuwat ; Anuchai Ramwarungkura, Nalinrat Rakkusol

401-416

THAI LANNA SPA ACCREDITATION CRITERIA DEVELOPMENT FOR WELLNESS TOURISM

Areewan Klunklin ; Piyawan Sawasdisingha, Phanida Juntasopeepun, Sirirat Vichittragoonthavorn, Saowaluck Setteekul, , Prachayaporn Charoenpakdee

431-453

DEVELOPMENT OF UNIQUE COMMUNITY FOOD PRODUCTS FOR IMPROVING POTENTIAL OF COMMUNITY TOURISM OF THAI-MUSLIM COMMUNITY

Thirawat Chantuk; Jittapon Chumkate, Chisnupong Sirichotnisakon , Rachanon Taweephol, Tanapat Intawee

454-475