Guidelines for Developing and Increasing competitiveness of restaurant entrepreneur Lom Kao District Phetchabun Province to support tourism

Abstract

The study of the development and enhancement of the competitiveness of restaurant entrepreneurs in Lom Kao District, Phetchabun Province to support tourism has the following objectives. (1) to study the elements that affect the potential of restaurant entrepreneurs in Lom Kao District, Phetchabun Province; (2) to study the enhancement of the potential of restaurant entrepreneurs. This is a qualitative research. The research instruments include semi-structured interviews with entrepreneurs, tourists or customers, government agencies, and employees. The research results found that entrepreneurs use marketing mixes in restaurant management as a strategy to generate sales. The government plays a role in providing knowledge about hygiene in restaurant operations and waste disposal before disposing of waste before disposing of it in the drain for good public hygiene, which is important and difficult to manage. In addition, tourists who intend to visit restaurants from word-of-mouth and reviews on social media, and tourists who accidentally visit restaurants, place importance on the taste of the food, the appearance of the food, and the value for money paid for the food.