scholarly journals The Importance of Disaster Response Awareness for Tourism Object Managers in West Sumatra

2019 ◽  
Vol 1 (2) ◽  
pp. 31-36
Author(s):  
Pande Made Kutanegara, Retnaningtyas Susanti , Heriani
Keyword(s):  
Disaster Response ◽  
Recovery Period ◽  
Disease Outbreaks ◽  
Tourism Industry ◽  
Normal Operation ◽  
Tourist Attraction ◽  
Tourist Destination ◽  
Political Issues ◽  
Tourist Destinations ◽  
West Sumatra

Disaster is one of the main threats to tourism around the world. There are various kinds of disasters, ranging from terrorist attacks; social, cultural and political issues; disease outbreaks, and natural phenomena (floods, landslides, tsunamis, earthquakes and storms). One of the disasters being experienced by all tourism managers in West Sumatera is earthquakes. Disasters can occur and threaten the sustainability of a tourist attraction. The threat of disaster has an impact on tourist visits, so an effort is needed to prepare tourism managers to deal with it. The tourism industry is an economic activity that is highly dependent on image, when a tourist attraction fails to face a disaster, tourists are reluctant to visit the place. The methods used are interviews, observations, and literature studies that can help answer research questions. The key informants in this study were members of the tourism management in West Sumatra Province. The results showed that each tourist destination has a different threat of disaster from other areas, so the response required by the manager is also different. In the case of the earthquake, the response to the disaster cannot be overcome by all tourist destination managers, all experiencing the same conditions. Developed and developing tourist destinations need the same amount of time to deal with this disaster. The recommendation of this study is the importance of understanding disaster response by all tourist destination managers, so that the required recovery period is not too long, and tourism can return to its normal operation.

scholarly journals INDUSTRI WISATA HALAL DI SUMATERA BARAT: POTENSI, PELUANG DAN TANTANGAN

2019 ◽  
Vol 4 (1) ◽  
pp. 45
Author(s):  
ROZALINDA ROZALINDA ◽  
NURHASNAH NURHASNAH ◽  
SRI RAMADHAN
Keyword(s):  
Swot Analysis ◽  
Tourism Industry ◽  
Economic Potential ◽  
Tourist Destination ◽  
Tourist Attractions ◽  
Tourist Destinations ◽  
Local Revenue ◽  
Revenue Sources ◽  
Analysis Technique ◽  
West Sumatra

The aim of this research is to map the economic potential of the development of halal tourism in West Sumatra, and analyze the opportunities and challenges of developing halal tourism in West Sumatra. This research uses mixed methods. The location of the study was conducted in West Sumatra Province. Data collection techniques were carried out through observation, questionnaires, interviews, and documentation data. The data analysis technique uses SWOT analysis. The results of the study show that West Sumatra has a very potential halal tourist destination. Tourist attractions in West Sumatra are one of the most popular tourist destinations in Indonesia. Supported by a variety of facilities supporting the halal tourism industry including the availability of good sharia-compliant hotels, comfortable worship facilities, and the availability of halal culinary centers. Tourism is one of the contributors to local revenue sources (PAD).

scholarly journals THE DEVELOPMENT OF ATTRACTION POTENCY TO IMPROVE THE QUALITY OF DENPASAR CITY TOURISM

2020 ◽  
Vol 4 (1) ◽  
pp. 59
Author(s):  
Ni Nyoman Sri Wisudawati ◽  
Putu Ratna Juwita Sari ◽  
I Made Sindhu Yoga ◽  
I Made Mastianta Nadera
Keyword(s):  
Qualitative Method ◽  
Participant Observation ◽  
Tourism Industry ◽  
Tourist Attraction ◽  
Tourist Destinations ◽  
City Tourism ◽  
Destination Competitiveness ◽  
The Common ◽  
Analysis Of Swot

Purpose: The purpose of this study is identifying and mapping to select pre-existing potential and the management of tourist attraction which have been developed both from attraction and supporting facility on all tourist attraction in Denpasar city. Research methods: This research used qualitative method with technique of participant observation collecting data, comprehensive interviews and documentation. Results and discussions: The results of this research are recommendation of tourist destinations equally considered for development using Integrated Model of the destination competitiveness model created by Dwyer and Kim (2003). The final results of development strategies are based on the analysis of SWOT. Conclusion: In order to be able to focus on the competitiveness of a destination, a macro business perspective is required for the entire tourism industry, meaning that all stakeholders should work with each other by focusing on the common benefits of destination rather than on opportunistic objectives

scholarly journals Pola Kunjungan Wisatawan Pada Daya Tarik Wisata Di Kawasan Sarbagita

2019 ◽  
Vol 6 (2) ◽  
pp. 379
Author(s):  
I Putu Dody Andrian ◽  
Ida Bagus Suryawan
Keyword(s):  
Multiple Access ◽  
Tourist Attraction ◽  
Literature Study ◽  
Tourist Destination ◽  
Hub And Spoke ◽  
Tourist Attractions ◽  
Tourist Destinations ◽  
Destination Area ◽  
Data Collection Technique ◽  
Area Data

In  this  research  aims  to the  pattern  of  tourists’ visit on  tourists  attraction in  the  area of Sarbagita.  This  reseach was carried out to find out the movement of tourists in visiting one to other tourist destinations which existed in the area of Sarbagita. This research was through several stages, namely: identification of characteristic of tourists who were visiting Sarbagita area and how about the pattern type of their visit. Next it was studying how the path of tourists’ movement who were visiting tourist attractions existed in Sarbagita area. Data collection technique was using observation, interview,  distribution  of 100 questionnaires, literature study and documentation. Informant determination technique was  using  accidental  sampling. The  result  of  research  showed  that  tourists who were visiting various tourist destinations existed in Sarbagita area with the highest number of visits was in tourist attraction of Tanah Lot, Uluwatu, Kuta Beach, Sanur Beach, Bedugul, Ceking Rice Terrace and Pandawa Beach. The pattern of tourists’ visit who were visiting Sarbagita area had 4 types of visits, namely the first wasm “Single  Destination With  or Without  side  Trips” , the second was  “Transit  Leg  and Circle  Tour  at a  Destination” ,  the  third  was “Circle  Tour  With  or Without  Multiple  Access ,  Egress  Points ;  Different  Itinerary  Styles  Possible  at   Different  Destination  Areas”, and the fourth was “Hub and Spoke Style”. Keywords: Tourists, Pattern, Visit, Tourist Destination, Area

scholarly journals DEVELOPMENT STRATEGIES OF UBUD VILLAGE AS A CULTURAL M.I.C.E. (MEETING, INCENTIVES, CONVENTIONS, EXHIBITIONS) DESTINATION IN BALI

Jurnal IPTA ◽  
2018 ◽  
Vol 6 (1) ◽  
pp. 84
Author(s):  
I GPB Sasrawan Mananda ◽  
Luh Gede Leli Kusuma Dewi
Keyword(s):  
Qualitative Analysis ◽  
Development Strategy ◽  
Tourism Industry ◽  
Tourist Destination ◽  
Travel Agent ◽  
Mass Tourism ◽  
Tourist Destinations ◽  
Analysis Technique ◽  
High Season ◽  
Further Development

The concept of mass tourism has two seasons namely high season and low season to determine the number of tourist visits each year, therefore the tourism industry to try to conduct a vigorous promotion by carrying out activities that can bring tourists to stay in one tourist destination. One of the activities that entrepreneurs do in the low season is to conduct activities M.I.C.E. (Meetings, Incentives, Conventions and Exhibitions). This research uses descriptive qualitative analysis technique by applying the participatory principle involving M.I.C.E stakeholders, destination manager, travel agent managers and tourists. Ubud Village as a tourist destination also has potential for M.I.C.E activities has not had a convention bureau, this is due to the characteristics of the tourists who come to Ubud and the needs required by the tourism industry managers are different from other tourist destinations in Bali such as Badung regency and Denpasar municipality. During this time, the implementation activities of M.I.C.E. dominated by incentives tourism activities (56.57%), exhibitions (31.72%) and meetings (11.71%). The SWOT results concluded that Ubud Village is still S> W and O?T thus requiring internal consolidation, but seeing O?T has potential for further development. Development strategy were using grand strategy which make the results such as growth, dominance, and maximum investment.

Experiences of international tourists with healthy signature foods: a case study in Malacca

2019 ◽  
Vol 122 (6) ◽  
pp. 1869-1882 ◽  
Author(s):  
Mageswari Kunasegaran ◽  
S. Mostafa Rasoolimanesh ◽  
Sofiah Kadar Khan
Keyword(s):  
Cultural Values ◽  
Relevant Literature ◽  
Tourism Industry ◽  
Tourist Destination ◽  
Content Type ◽  
Tourist Gaze ◽  
Tourist Destinations ◽  
Holistic Understanding ◽  
Gaze Theory

Purpose The purpose of this paper is to investigate the experiences of international tourists with healthy signature food at a tourist destination, and explore the perceptions of food providers regarding the preparation of healthy signature foods. Healthy signature food at tourist destinations has become a crucial factor that can determine whether tourists revisit a tourist destination. The relevant literature review and Urry’s tourist gaze theory indicate that there is a lack of previous research on healthy signature foods among international tourists and food providers. The current study addresses this gap by providing a holistic understanding of healthy signature foods and how they have led to a culture of healthy eating in the tourism industry. Design/methodology/approach A case study was conducted in Malacca, a World UNESCO Heritage Site, to identify the experiences of international tourists with local signature foods. A purposive sampling method was selected to gather information from international tourists and food providers. The data were collected through semi-structured interviews to gain a detailed perspective of healthy signature foods. Findings The results revealed four thematic analysis outcomes, namely, memorable food experiences, food hygiene consciousness, cultural values and tourist happiness, which directly impact tourists’ satisfaction and intention to revisit. Additionally, aspects such as type of trip, trip frequency and the purpose of the trip influenced tourists’ experiences with healthy signature food. Furthermore, it was found that the selected food providers prepared their meals according to the standard procedures. Originality/value The current study extends Urry’s tourist gaze theory by exploring tourists’ perceptions of healthy signature food as well as exploring the way the food is prepared. Healthy signature food has much potential as a means of attracting and sustaining international tourists at tourist destinations. Furthermore, it strengthens the supply chain relationship between international tourists (customers) and food providers (suppliers) in the food tourism industry.

scholarly journals Analysis, Reconstruction and Establishment Tourist Destination in Toba Samosir, North Sumatera, Indonesia

The Winners ◽  
2012 ◽  
Vol 13 (2) ◽  
pp. 127
Author(s):  
Menara Simanjuntak ◽  
Haryadi Sarjono
Keyword(s):  
Action Plan ◽  
Tourism Industry ◽  
Infrastructure Development ◽  
Discussion Forums ◽  
Tourist Destination ◽  
Strategic Development ◽  
Tourist Destinations ◽  
Strategic Plans ◽  
District Government ◽  
The Government

This study aimed to provide inputs for local government of Toba Samosir (Tobasa) in preparing strategic development plan of tourist destinations in District Tobasa. This study is a qualitative approach through in-depth interviews and feedback from forum discussion groups with participants representing community leaders, indigenous peoples, governments and travel business. Total participants are 15 people collected on June 1, 2012 at Balige government office. Discussion forums formulated nine locations of tourist destination spread in Toba Samosir. As result this research, we formulated four strategic plans with tactical plans; (1) specifying and establish the location of tourist destinations in the District Tobasa; (2) submitting plans to the government budget or through the budget of Tobasa district in five years starting in 2014 to follow; (3) conducting government financing for infrastructure development and tourism industry participation; (4) doing tourism and cultural promotion. We found limitations for the plan. Some of them were: the low budget provided by the District government so that we expected supports from domestic investors to accelerate tourism development in the area. Most activities were proposed under the action plan of both Tobasa District government and North Sumatra Government.

scholarly journals GASTRONOMIC BRAND AS AN EFFECTIVE TOOL FOR TOURIST DESTINATION MANAGEMENT

2021 ◽  
Author(s):  
Olena Zelenko
Keyword(s):  
Positive Impact ◽  
Tourism Industry ◽  
Tourist Destination ◽  
Destination Branding ◽  
The Sustainable Development ◽  
Tourist Destinations ◽  
Common Value ◽  
The Creation ◽  
Tourism Services

The article considers the peculiarities of the formation of the gastronomic brand of the territory. It was found that a large number of scientific works on gastronomic branding does not reveal the essence of the stages of formation of such a brand. Despite some successful practices in the use of gastronomic products to promote tourism services, the general recommendations for the use of the gastronomic brand as a tool for managing the development of a tourist destination in the functioning of the tourism industry at the regional level remain undisclosed. Based on the review of previous publications, the purpose of this study is to determine the stages of formation and features of the gastronomic brand to increase the attractiveness and efficiency of tourist destination management. As a result of the study on the role of the gastronomic brand in the process of managing a tourist destination, it was determined: the process of creating a brand should take place in stages, and involves determining the type of territory, identifying the relationship between the number of tourists and their gastronomic needs. historical traditions of ethnic cuisine and the creation of conditions for a harmonious combination of gastronomic brand with the brand of a tourist destination; there is a directly proportional connection between the gastronomic brand of the territory and the brand of the tourist destination: the presence of the former contributes to the sustainable development of the latter; The positive impact of the gastronomic brand on the development of the tourist destination becomes possible due to the harmonization of common value-oriented components implemented in the destination branding as well as during gastronomic branding. Ukraine is just beginning its journey to recognize its gastronomic products, traditions and related historical and cultural heritage. Adherence to the presented recommendations on the creation and gastronomic brands of certain areas will promote their development as tourist destinations, improve the socio-economic situation of the region, and allow to restore the full functioning of the tourism industry after the pandemic crisis.

ESSENCE AND NATURE OF TOURIST DESTINATIONS IN THE CONTEXT OF THE REGIONAL ECONOMY

2020 ◽  
Vol 3 (10) ◽  
pp. 44-50
Author(s):  
V. S. VARIVODA ◽  
Keyword(s):  
Regional Economics ◽  
Local Level ◽  
Spatial Development ◽  
Basic Element ◽  
Tourism Industry ◽  
Scientific Article ◽  
Tourist Destination ◽  
Tourist Destinations ◽  
Conceptual Foundations ◽  
Practical Nature

The article discusses the conceptual foundations of the spatial development of tourism, determined by the interaction of tourist destinations, as a basic element of the tourist and recreational system. The presented results of the scientific article are of a pronounced practical nature, are of scientific interest for specialists in the field of regional economics and spatial development of territories. In scientific research, the author places greater emphasis on the competitiveness and management of the spatial development of the tourism industry on the principle of "top-down", the author considers it necessary to consider the possibility of management on the basis of "bottom-up", taking into account the local and local level of the tourist destination. To understand the significance of a tourist destination, the article reveals the essence of this concept, offers its author's interpretation.

scholarly journals Analisis Faktor-Faktor yang Memengaruhi Minat Kunjungan Wisatawan Berdasarkan Komponen Destinasi Wisata di Kawasan Kuliner, Pasar Lama Tangerang

2020 ◽  
Vol 2 (1) ◽  
pp. 34-46
Author(s):  
Antonius Rizki Krisnadi ◽  
Dessy Natalia
Keyword(s):  
Significant Influence ◽  
Ancillary Services ◽  
Three Dimensions ◽  
Tourist Attraction ◽  
Test Results ◽  
Tourist Destination ◽  
Four Dimensions ◽  
Tourist Destinations ◽  
Tourism Activity ◽  
The City

Tourism in the city of Tangerang continues to experience an increase in the number of tourist visits. Based on data obtained from the Tangerang City Statistics Center, the number of tourist visits continues to increase, including an increase of 46.79% from 2017 to 2018. One of the most visited tourist destinations, culinary attractions in the Old Market, Tangerang. Culinary is a tourist attraction that is no longer a support in tourism, but instead becomes the main destination of tourists to carry out a tourism activity (Kristiana, Suryadi and Sunarya, 2018). Every tourist who will visit a tourist destination definitely needs a variety of services and facilities to reach that destination. This study aims to determine whether each dimension of attraction, accessibility, amenities, and ancillary services in the tourist destination component significantly influences the interest of tourists visiting the Tangerang Old Market Culinary Area. The theory used in this study is according to Cooper et al. in Anggela, Karini, & Wijaya (2017), which states that the components of a tourist destination have four dimensions, namely attraction, accessibilities, amenities, and ancillary services. Based on the results of the t test it is known that the dimension of attraction has a significant influence on the interest of tourist visits in the Tangerang Old Market Culinary Area, while the other three dimensions have no significant effect. Based on the results of the F Test simultaneously it is known that the component of the tourist destination has a significant influence on the interest of tourist visits in the Tangerang Old Market Culinary Area. Based on the Determination Coefficient Test results obtained by 38.6%. Suggestions from this research are so that the Culinary Area can be made more attractive and has special characteristics, adding detailed information about access to the location, completing facilities according to the needs of consumers and keeping it clean and completing additional services such as security posts and also Money Changer services.

scholarly journals Strategi Pemasaran Desa Ubud sebagai Destinasi MICE

1970 ◽  
Vol 1 (1) ◽  
pp. 27-52
Author(s):  
IGPB Sasrawan Mananda ◽  
Luh Gede Leli Kusuma Dewi
Keyword(s):  
Qualitative Analysis ◽  
Development Strategy ◽  
Tourism Industry ◽  
Tourist Destination ◽  
Travel Agent ◽  
Mass Tourism ◽  
Tourist Destinations ◽  
Analysis Technique ◽  
High Season ◽  
Further Development

The concept of mass tourism has two seasons namely high season and low season to determine the number of tourist visits each year. Therefore the tourism industry tries to conduct a vigorous promotion by carrying out activities that can bring tourists to stay in one tourist destination. One of the activities that entrepreneurs do in the low season is to conduct activities called MICE (Meetings, Incentives, Conventions, and Exhibitions). This research uses qualitative analysis technique by applying the participatory principle involving MICE stakeholders, destination manager, travel agent managers, and tourists. Ubud Village as a tourist destination which has potential for MICE activities has not had a convention bureau. This is due to the characteristics of the tourists who come to Ubud and the needs required by the tourism industry managers which are different from other tourist destinations in Bali such as Badung regency and Denpasar municipality. During this time, the implementation of activities of MICE is dominated by incentives tourism activities (56.57%), exhibitions (31.72%), and meetings (11.71%). The SWOT results concluded that Ubud Village is still S > W and O ≥ T thus requiring an internal consolidation, but seeing O ≥ T, has potential for further development. Development strategy were using grand strategy which make the results such as growth, dominance, and maximum investment.

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