Culinary Tourism Development in Palembang City: A Case Study Bebek Gendut Restaurant as An Economic Driver in The Traditional Halal Food (original) (raw)
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The Journal Gastronomy Tourism, 2020
Trenggalek Regency has a specialty cuisine called 'Lodho Ayam Kampung' whose existence has been inherited in the community so that it has its history. However, this is not considered as a gastronomic tourism attraction in Trenggalek Regency recently. Therefore, the objectives of this research are to present 'Lodho Ayam Kampung' as a gastronomic tourism attraction in Trenggalek Regency and to examine the gastronomic aspects that exist in the cuisine. This research uses descriptive qualitative research methods also data collecting method is using in-depth interview techniques. The results of this study conclude that 'Lodho Ayam Kampung' has historical and philosophical values that can be promoted as gastronomical tourism attractions.
Culinary Tourism Development Model in Surakarta, Indonesia
KnE Social Sciences, 2018
This article discusses potentials and culinary tourism development model in the form of a culinary tour package of Surakarta. The general objective of this article is to present a development model of culinary tourism that is relevant to stakeholders such as local government, culinary business, travel business, and tourists. In relation to the efforts in formulating a development model of culinary tourism, the specific objectives are: (i) to identify potentials of local foods in Surakarta; (ii) to create a culinary map of local foods in every district; and (iii) to design a tour package of culinary tourism in Surakarta. This research is a descriptive-qualitative research method, as an effort to find information and development model of culinary tourism in Surakarta. Methods of the data collection used participatory observation, interviews and literature studies. The data collection through observation and interviews were conducted in several government institutions, culinary business and tourism agencies of Surakarta. Literature study included all concepts and theories related to culinary tour and travel especially culinary references existing in Surakarta. The results obtained from this study show that culinary potential in Surakarta is very diverse located in five districts. The culinary potentials existing in Surakarta is presented on a culinary map containing culinary centers and the local foods offered in every district. Based on the information of culinary map, the culinary potentials are designed to a culinary tour package that deserves to be a new concept of development model of culinary tourism in Surakarta.
Moeslim-Friendly Tourism of Tionghoa Gastronomy in Bogor City, Indonesia
Atlantis Press, 2023
In Indonesia, as a M uslim country, halal food and the M uslim faith are inseparable. However, not all of Tionghoa's food is halal in Bogor City, Indonesia, Nevertheless, there is a potential of halal gastronomic tourism destination for Tionghoa food acculturation in this city, especially in the Suryakencana area. Currently, halal gastronomy travel routes are not available to facilitate tourists visiting Bogor City. The primary objective of this research is to establish a halal gastronomy tour route that showcases the acculturation of Tionghoa cuisine in Suryakencana, Bogor City. The research methodology employed is qualitative-description. The research focuses on the various components of halal Tionghoa gastronomic food found in Suryakencana City, Bogor, including Asinan, Toge Goreng, Laksa, Soto Kuning, and Soto M ie. The subjects of the study are the stakeholders involved in the production and distribution of these foods. Based on the research findings, a walking route in Suryakencana has been devised, centered around halal Tionghoa acculturation restaurants. The tour covers a distance of approximately 1-2 km.
International Journal of Business and Economic Affairs, 2017
The stable growth of Indonesian economy along with the increasing development of infrastructure results in lifestyle changes. The need for leisure in the form of tourism is supported by the ease of land, sea and air facilities. The increasing number of tourists impacts on the increasing number of supporting facilities for the comfort of tourist to stay in a tourism attraction. Some cities in Indonesia are well-known for their culinary tour. Therefore every weekend, it can be predicted that tourists come to taste the culinary. However, the role of culinary industry in general and local food/beverage in particular towards the development of tourism has not been a major concern. Therefore, this study will explore the relationship between the advantages owned by leading culinary products of a city in Indonesia towards the growth of tourism. Initiative of local culinary products can provide many benefits because these products offer a unique tourism experience between customers and producers directly. Pestek and Cinjarevic (2014) also stated that culinary industry is a major component in tourism industry, and culinary experience provides an important experience for tourists. This is a qualitative research using approaches of 1) quality specification analysis, 2.) Determining spider chart to determine the potential map of culinary tourism, 3.) Focus Group Discussion (FGD) using Strength Weakness Opportunities Threats (SWOT) in determining competitive advantage towards the improvement of tourism in some cities in Indonesia. The results of observation and interviews shows that local culinary of Bandung City still survives up till now because they keep maintaining a distinctive taste quality so as to stimulate customer experience when consuming these culinary products.
SIGn Jurnal Hukum
This study aims to determine the effect of halal certification labels on the sale of culinary products in Palembang. Furthermore, this study also wants to know the competitiveness of business actors who have halal certification in Palembang. In addition, to determine the perception of non-Muslim tourists on halal product certification in Palembang. This type of study is empirical research. The questionnaire method was used to obtain research data. The data obtained in this study refer to the problem hypothesis testing. Bivariate linear regression was used as a test tool on the halal label variable to predict an increase in sales and competitiveness and was calculated by SPSS 22. At the same time, explanatory sequential design as a qualitative analysis method is obtained from the description of the questionnaire data. It is used to explain non-Muslim perceptions of halal products. The results of this study indicate several conclusions. First, the sale of culinary products has increas...
Public’s Perception of Halal Food Tourism at Speciality Restaurants in Bandung
TRJ Tourism Research Journal, 2021
This study aims to reveal the public’s perception and the management’s perspective about halal food tourism at speciality restaurants in Bandung. The background of this study is there are still many producers of food products that are not necessarily halal and are not yet certified by halal authorities (MUI) but they have claimed to be halal with the perception of their producers. This research uses a qualitative method. The results showed that some respondents still did not understand very well that related to the concept of halal food. All respondents agreed that the government and Indonesian Ulema Council (MUI) have a right to issue halal certificates. As for the potential for halal food in Indonesia, it is not evenly distributed, because only a few regions or certain tourist attractions have started to optimize the program. The strategy of developing halal food tourism in Indonesia can certainly be managed by the tourism sector because it is very closely related. The conclusion ...
The business strategy of “ Laksa ” culinary tourism in Tangerang , Indonesia
2019
Laksa Tangerang is one of Tangerang's culinary specialties and has the potential to be developed as one of the culinary tourism products in Tangerang considering that the tourism sector is one of the sector contributors of foreign exchange which is quite a large provider for regional and national development. This study aims to develop marketing strategies in an effort to develop Laksa Tangerang culinary tourism so that it can improve the quality and quantity of traditional culinary entrepreneurs in the city of Tangerang. By using primary data obtained from interviews and observations on culinary entrepreneurs and artisans, as well as secondary data from related institutions an IF / EF analysis and SWOT analysis were undertaken. Destination marketers face a new need to perfect and link their culinary experience branding and marketing strategies so as to capture great tourism market share. This means that non-traditional tourist destinations such as Tangerang, must make some effo...
Qualitative study of Yogyakarta palace culinary gastronomic tourism
Global Journal of Business, Economics and Management: Current Issues
This study aims to explore in-depth information on the factors that become gastronomic tourist attractions of the Yogyakarta palace culinary. This research is qualitative research and data collection was carried out by interviews. In this study, the informants were the Yogyakarta palace's gastronomic tourists and the Yogyakarta palace's culinary managers. The data analysis technique used is a descriptive interactive model. These research results show that each restaurant has different concepts and segments serving culinary tourism services. The concept is presented with traditional and modern nuances. Each restaurant offers different advantages, such as private dinner programmes, home tours or different culinary service experiences. The segments of each Yogyakarta palace culinary restaurant are divided into tourists and the general public, although culinary managers focus more on overseas tourists. Based on domestic and foreign tourists' perspective, the appeal of the Yogyakarta palace culinary tourism is the need for experience, curiosity, invitations, tourism information and a sense of pride. The responses given by the informants were related to experiences during the gastronomic or culinary tours of the palace, namely getting new experiences, fun, satisfaction, a sense of pride and willingness to recommend to others. Recommendations on the tourism office to introduce gastronomic tourism to foreign countries can boost the level of tourist visits. The palace's culinary service providers need to provide a satisfying experience and historical services that stick in visitors' minds by providing complete guidance and information regarding the historical and cultural value of food and its procedures.
Culinary Tourism Development Model in Metro Lampung City
Journal of Business on Hospitality and Tourism, 2017
The purpose of this research is to explore tourism potential in Metro Lampung. The tourism attraction that is potential in Lampung is its local culinary. Culinary tourism is popular nowadays, given the fact that tourists hunt for local food when they are visiting tourist destination. The purpose of this research firstly is to explore the potential of tourism culinary in Metro Lampung City. Secondly is to find the marketing strategy of tourism culinary in Metro Lampung city. Thirdly is to find out the factors needed in promoting local food as tourism attraction in Metro Lampung City. The data is collected from observation, interview, document study, and questionnaires. This research employs descriptive qualitative approach. The is data gathered and analyzed using SWOT analysis. The output of this research is a model design of culinary tourism development. A recommended of tourism development model is community based tourism. Community based tourism model is tourism which concerns on local community with their local wisdom.
One of the key components in the development of gastronomic tourism is the promotion of the local cuisine. The use of the local food by restaurants is a significant way of promoting the local cuisine as well as establishing collaborative relationships with the local producers. This alternative leads also in the increase of the local production and in the improvement of the returns of their investment. Restaurants which use the local cuisine in their menus face an opportunity of marketing their menus, potentially leading to ongoing purchase of the local food. Shkodra as a touristic destination holds great potentials in the development of gastronomic tourism. This destination owns a large heritage in cuisine, in local food production, techniques of productions and a variety of recourses. The purpose of this paper is to analyze the willingness and ability of the restaurant managers to use and promote the local cuisine in their menus. Research was carried out through a questionnaire delivered in 39 restaurants registered in Shkodra region and in-depth interviews with chef restaurants and managers.