Eksplorasi Wisata Kuliner - Studi Kasus Di Bali

2021 ◽  
Vol 4 (1) ◽  
pp. 46
Author(s):  
Vishnuvardhana S. Soeprapto ◽  
Elva Yohana
Keyword(s):  
Exploratory Study ◽  
Culinary Tourism ◽  
Tourism Destinations

Indonesia has various destinations that are also rich in culinary delights. This research is to see the various factors that influence tourists in choosing destinations for culinary tourism destinations. The focus of the destination is the island of Bali. Bali is a most famous destination not only in Indonesia but also abroad. We will see if the purpose of going to Bali is to experience culinary delights and make Bali a destination for culinary delights. This research is a descriptive and exploratory study

scholarly journals Communication Strategy in Promoting Cultural Tourism Destinations in Semarang City

2020 ◽  
Author(s):  
Marhanani Tri Astuti
Keyword(s):  
Local Governments ◽  
Public Affairs ◽  
Communication Strategy ◽  
City Government ◽  
Marketing Communication ◽  
City Branding ◽  
Communication Policy ◽  
Culinary Tourism ◽  
Tourism Destinations ◽  
The Government

The Semarang City Government seeks to raise awareness about Semarang City with a variety of marketing communication programs related to the tourism sector. This paper discusses the various communication strategies used, and the issuance of the decree of the Minister of Tourism Number KM.38 / UM.001 / MP / 2017 concerning the 10 (ten) Branding Logo of Indonesia’s Tourism Destinations. The government has set the branding logo for Bali, Bandung, Banyuwangi, Jakarta, Bunaken-Wakatobi-Raja Ampat, Yogyakarta-Solo-Semarang, Lombok, Makasar, Medan, Riau Islands tourism destinations. At the primary level of communication is an act of government policy (government / regulator) in disseminating and facilitating infrastructure and access to tourism, urban planning, culinary tourism zone policy and public areas. Furthermore, this primary communication the government (in this case the tourism office) has a role as the initiator of city branding and digital marketing. Secondary communication are carried out by stakeholders, in this case business people as enablers, local communities as accelerators, academics as conceivers in the context of city branding. Tertiary communication is related to interactions between layers of society and is strengthened by the media as a catalyst. Tertiary communication uses a forum or media involving stakeholders from the public, private and community dimensions systematically and sustainably, so that it is an implementation that can be realized in promoting culinary tourism destinations in the city of Semarang. The research method uses descriptive qualitative with SWOT analysis. Data collection techniques with interviews. Secondary data were obtained from the official website of the Semarang Regional Government, the official website of the Semarang Regional Tourism Office, the economic growth report from Bank Indonesia, the Semarang Regional Statistics Agency report. The study concludes that local governments metamorphose into balanced local governments that are customer-oriented and accountable to all stakeholders. City branding can be seen as a communication policy, because it is carried out by the government and with regard to public affairs. The communication strategy used by the Semarang City Government more specifically refers to the marketing communication strategy. Keywords: communication strategy, promotion, travel destinations, culinary..dance, paser tribe, treatment, mulung, magical

scholarly journals KETERKAITAN ANTARA CITRA DESTINASI, PERSEPSI NILAI PENGALAMAN DAN KEPUASAN WISATAWAN KULINER

2018 ◽  
Vol 8 (3) ◽  
pp. 523
Author(s):  
Heri Setiawan
Keyword(s):  
Analysis Method ◽  
Traditional Foods ◽  
Culinary Tourism ◽  
Value Perception ◽  
Tourist Satisfaction ◽  
Data Processing Software ◽  
Research Findings ◽  
Tourism Destinations ◽  
Experiential Value ◽  
The Relationship

Culinary tourism is part of tourism activities that continue to grow in Indonesia, but studies on culinary tourism are still rarely. The purpose of the study is to analyze the relationship among the image of a tourism destination, experiential value perception with tourist satisfaction while in the culinary attractions. The study was conducted in Palembang City which is known as a city with a variety of typical traditional foods. The research data was obtained by distributing questionnaires to 140 local tourists who visited culinary attractions in Palembang City. Data analysis was carried out using path analysis method with data processing software namely AMOS and SPSS. Research findings state that the image of tourism destinations has a relationship with the experiential value perception significantly. Then, the experiential value perception has a relationship with tourist satisfaction significantly and the image of tourism destinations has a relationship with tourist satisfaction significantly. Implications of research results can be useful for referrals for other researchers or parties interested in culinary tourism destinations

scholarly journals TAMAN WISATA KULINER DENGAN PENDEKATAN ARSITEKTUR METAFORA DI KOTA SURAKARTA

Arsitektura ◽  
2017 ◽  
Vol 14 (2) ◽  
Author(s):  
Atikasita Armin Putri ◽  
Widi Suroto ◽  
Rachmadi Nugroho
Keyword(s):  
Culinary Tourism ◽  
Tourist Destinations ◽  
Tourism Destinations ◽  
Basic Need ◽  
Food Tourism ◽  
The Government

<div class="WordSection1"><p><em>Nowadays, culinary tourism  is growing very rapidly. Eating and drinking are not only a basic need but also become one of the tourist destinations. Solo city is one of the cities that have potential in the development of culinary tourism. Solo city that has its own identity as a city of culture, has also been named as the first rank cities culinary tourism destinations in Indonesia. The government also has a plan to increase the culinary center at Solo in the year 2017-2019. The planned culinary center have to maintain a culinary hallmark of of Solo, so the plan  need methods to achieve those goals.</em> <em>Therefore, the approach used as a metaphor of architecture appropriate method in the design of container culinary tourism.</em> <em>Architectural metaphor used is combined metaphor which combination of tangible metaphor and intangible metaphor.Tangible metaphor will be applied in the form of forms that act as a culinary hallmark visualization Solo with the aim to attract visitors, while intangible metaphor will be applied as forming distinctive atmosphere is non-visual to reinforce the impression of the culinary Solo.</em></p><p><em> </em></p><p><strong><em>Keywords</em></strong><em>:</em><em> </em><em>Culinary Tourism, Food Tourism, Intangible Metaphor Architecture, Metaphor Architecture, Tangible Metaphor Architecture</em></p></div><em><br clear="all" /></em>

scholarly journals Culinary Tourism Experiences in Agri-Tourism Destinations and Sustainable Consumption—Understanding Italian Tourists’ Motivations

2019 ◽  
Vol 11 (17) ◽  
pp. 4588 ◽  
Author(s):  
Riccardo Testa ◽  
Antonino Galati ◽  
Giorgio Schifani ◽  
Anna Maria Di Trapani ◽  
Giuseppina Migliore
Keyword(s):  
Environmental Sustainability ◽  
Local Food ◽  
Sustainable Consumption ◽  
Tourism Industry ◽  
Traditional Values ◽  
Culinary Tourism ◽  
Food And Beverages ◽  
The Social ◽  
Food And Beverage ◽  
Tourism Destinations

Culinary tourism represents an emerging component of the tourism industry and encompasses all the traditional values associated with the new trends in tourism: respect for culture and tradition, authenticity and sustainability. Italy is known worldwide for the richness and variety of its gastronomy, and agri-tourism represents one of the most important places where culinary tourists can experience local food and beverages. By using a modified version of Kim and Eves’ motivational scale, the present study aims to investigate which motivational factors affect the frequency of culinary tourists to experience local food and beverages in agri-tourism destinations. The findings of the present study reveal that the social and environmental sustainability, among the other motivations, has shown to play a crucial role in influencing Italian tourists’ frequency to experience local food and beverage in agri-tourism destinations.

scholarly journals Inventarisasi Konsep Ekosistem Pariwisata Dalam Pengembangan Destinasi Wisata Berkelanjutan: Kasus Waduk Walahar, Kabupaten Karawang

2020 ◽  
Vol 1 (2) ◽  
pp. 57-67
Author(s):  
Vincent Sylvester Leewellyn ◽  
Fitri Abdillah
Keyword(s):  
Local Community ◽  
Research Result ◽  
Local People ◽  
Tourism Destination ◽  
Preliminary Stage ◽  
Culinary Tourism ◽  
Environmental Hygiene ◽  
Tourism Destinations ◽  
Main Components

Development in tourism supposed to be development of tourism destinations. There are three main components of tourism destinations that play an important role in the development, which are: tourists, local people (hosts), and the destination itself. This study was designed to record the components of the tourism ecosystem in the Walahar Tourism Destination, Karawang Regency. Walahar is known as a culinary destination in Karawang Regency. This research is expected to produce a model for developing sustainable culinary tourism destinations. The research was compiled with a preliminary stage compiling a profile of all tourism potentials, attractions, and gastronomic tourism products, and the level of readiness of the local community, in the study area. The expected research result is the inventory of the ecosystem components involved in the Walahar culinary destination. The identification of the tourism subsystem in Walahar Village shows that only one of the twelve subsystems qualifies as a tourism destination. Therefore the development of Walahar as a tourism destination requires government’s effort. The development of Walahar as a destination also seems to be a solution to improve the quality of the environment by improving sanitation and environmental hygiene.

scholarly journals Media Informasi Ragam Jenis Makanan Tradisional Khas Lombok Berbasis Mobile

2019 ◽  
Vol 1 (1) ◽  
pp. 49-56
Author(s):  
Rezky Ramdhaningsih ◽  
Dian Syafitri Chani Saputri ◽  
Syahroni Hidayat ◽  
Abdurahim Abdurahim
Keyword(s):  
Mobile Applications ◽  
Concept Design ◽  
Traditional Foods ◽  
Culinary Tourism ◽  
Adobe Flash ◽  
Multimedia Development ◽  
Adobe Photoshop ◽  
Tourism Destinations ◽  
Information Media ◽  
Tourism Potential

Lombok has a variety of traditional Lombok foods that must be preserved. Traditional Lombok foods are one of the characteristics and treasures of culture owned by Indonesia, not only in terms of taste, form, and variety, but also from diverse colors. Lombok has considerable tourism potential, as one of the centers of culinary tourism destinations. However, promotional media and information are still limited, so this research want to introduce or promote traditional Lombok foods with easily and quickly by utilizing mobile-based technology. Making information media on various of traditional foods of Lombok with 2 languages, Indonesian and English. While the method used in multimedia development was Luther Sutopo. The steps are Concept, Design, Material Collecting, Assembly, Testing, Distribution. The tools used in making these mobile applications are Adobe flash and Adobe Photoshop. The results of this research is a Media Application for Variety of Traditional Foods of Lombok

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