Do Culinary Preferences Vary Across Generations? Yogyakarta Experiences (original) (raw)
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The Differences between Y and Z Generation Behaviour as Gastronomic Tourist in The Digital Era
Asia Pasific Tourism Association Annual Conference, 2023
This study aims to determine differences in behavior between Gen Y and Z as Gastronomic Tourists (GT) in the digital era. The analysis started from the pre-consumption, consumption, and post-consumption stages. This research uses a quantitative approach with a survey method. The sample of this research is Gen Y and Z tourists who visit Yogyakarta as GT. The results of this study indicate that the behavior of Gen Y and Z as GT have many similarities at each stage of local culinary consumption. However, there are differences in information-seeking behavior and payment methods used. Gen Z is more involved with digital before visiting destinations to find information related to local culinary delights. The research results can be used to increase the capacity and service quality of local culinary entrepreneurs and destination managers according to tourist demand.
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Tourism Research Journal, 2021
This research aims to analyze the tourist experience of Yogyakarta gastronomic tourism, especially in Gudeg Yu Djum. This review adopts a quantitative descriptive method and involves 100 respondents as a sample. Meanwhile, data collection was carried out from February to May 2020. The results showed a positive response from respondents in this study related to the experience of eating at Gudeg Yu Djum. Most of the respondents have a special purpose for gastronomic tours, others made gastronomic tours as side trips from primary trips such as nature and cultural tourism. The order of the highest level of impression in developing the gastronomic experience starts from authenticity, sociability, emotions, deliberate and incidental gastro-tourists, travel stages, foodie risk-taking, and Interdependent co-created tourist-host relationship. The theoretical implication in this study is to determine the order of the sub-variables starting from the most decisive in building gastronomic experience. Additionally, the practical implication is that it can provide rich information as an insight for culinary entrepreneurs, particularly to establish a postpandemic gastronomic tourism business. Since the sample size is limited to one type of restaurant, further research is expected to cater to more restaurants representing gastronomic tourism in Yogyakarta, as well as other cities.
Cuisine Preference of Local Tourists in
Asia Pacific Journal of Multidisciplinary Research, 2014
This study aimed to determine the cuisine preference of the local tourist in San Juan, Batangas. More specifically, it aimed to describe the demographic profile of local tourist; to identify the preferred cuisine by different restaurants; to determine the significant difference when group according to demographic profile; and to determine the cuisine preference of local tourists in San Juan, Batangas. The research design used the descriptive method because it is the most appropriate method. It was found that the overall assessment was frequent. Hamburger received the highest weighted mean followed by Sandwiches interpreted as frequent. Doughnut and Roasted Turkey got the lowest. Chinese Cuisine is frequently served. Lumpiang Shanghai has the highest weighted mean that is frequently offered and Siomai being the second highest. Siopao and Dumpling got the lowest weighted mean that makes it sometimes offered in every restaurant. Japanese cuisine has an overall assessment of frequent. Tempura has the highest weighted mean followed by Teriyaki. Ramen has the second to the lowest weighted mean and Tonkatsu got the lowest. French Cuisine has a composite mean with an overall assessment of sometimes. Mediterranean salad has the highest weighted followed by French Macaroons. Lamb and Ratatouille has the lowest weighted mean.
Consumer Preferences for Indonesian Culinary
Journal of Indonesian Economy and Business, 2020
Introductions: Indonesia has many traditional types of food which makes it a preferred culinary tourism destination. The role of food in Indonesian culture is an expressive activity that reaffirms people’s social relations with life, and with trust, the economy, technology, and its various differences. Background Problems: Identify consumer’s preferences on Indonesian culinary, estimate the market share of Indonesian culinary, determine the most preferred culinary, and determine market segmentation of Indonesian culinary. Research Method: The conjoint analysis was used to evaluate and measure customers’ preferences for culinary design attributes included food origin, taste, freshness, price, and serving. Findings: The findings of this study were Indonesian food which most be preferred was in the combination of “salty & crispy, fresh, expensive, serving with waitress”, which most be preferred by consumer in the age between 25 years old and 40 years old, woman, originally from Euro...
Determinants of Gastronomic Tourism Intention to Yogyakarta Palace Culinary
American Journal of Economic and Management Business (AJEMB)
The local wisdom of tourism, especially the culinary gastronomy of the Yogyakarta palace, is the main attraction in this study. This study aims to examine the motive factors that determine the intensity of culinary tours in the Yogyakarta palace culinary. This study also aims to examine the differences in motives based on groups of local and foreign tourists. This research is an associative research and the data is collected using a questionnaire. The population in this study is Yogyakarta tourists with a sample of some of the Yogyakarta palace culinary gastronomic tourists who come from foreign and local. The data analysis technique used is regression analysis and ANOVA. The results showed that there was a positive and significant influence of experience, culture, and socialization factors on the intensity of gastronomic tourism; there are differences in the factors of gastronomic tourism motives for local and foreign tourists.
Study on Generation Y Dining Out Behavior in Sabah, Malaysia
Dine out has become a famous trend which indirectly contribute to the booming of the foodservice industry in Malaysia. This trend has become one of the factors that need to be considered by the foodservice operators in order to enhance and maximize their sales. Apparently, this trend followed by most of the Generation Y’s generation. Generation Y dines out and spent more than older generations and they has become the key market segment in the foodservice industry. They are adventurous in trying new foods and places with their unique and bizarre eating habit. The purpose of this study is to explore the factors that influence the Generation Y to dine out. Moreover, this study also identify the popular spot of dine out places as well as the types of foodservice establishments. The analysis utilized a sample collected in Kota Kinabalu, Sabah, Malaysia involving convenience sampling with self-administered survey. In general, the group of Generation Y is choosing casual type of restaurant as one of their preferred destination to dine in. The findings of this study are discussed to assist the foodservice operators to expand their market segment into this emergence market by considering price, facilities and additional value for product offered by the operators.
Culinary Consumption in Digital Era: Tourists' Typology and their Characteristics
Journal of Education, Society and Behavioural Science, 2021
Purpose of the Study: Technological transformation has changed the consumption behavior of tourists in the digital era. The ease of access and the emergence of various media also have a significant impact on culinary tourism. This research aims to know the typology of tourists and their characteristics in local culinary tourism in the digital era, especially in Indonesia. By knowing this, it is expected that culinary businesses can adjust the strategy so that local culinary can be more explored by tourists. Furthermore, local culinary tourism can be further developed in potential destinations. Methodology: The method used is quantitative research, with data collection techniques through an online survey (google form) supported by literature studies. The sampling technique is nonprobability sampling which is purposive sampling. The number of respondents in this study was 482 people who have culinary tour to Yogyakarta and Solo, Indonesia at least one time, and data analysis techniques using descriptive statistics and Analysis of Variance (ANOVA). Main Findings: The results show there are three clusters of tourist typology when on culinary tour in the digital era of Non-Culinary Tourist (NCT), Culinary Tourist (CT), and Gastronomic Tourist (GT). There are characteristic differences in each type of tourist from the parameters of attitude,
2017
Diet related diseases are due to poor food selection, and changes in lifestyle and these include cardiovascular disease and obesity. The prevalence of obesity in Malaysia had doubled up in the last decade, and this has affected general health and lifestyle of Malaysian. This study examined the main factors that influenced Generation Y’s food preferences in Malaysia. The survey had been conducted in Shah Alam and Puncak Alam, Selangor and had focused on three extrinsic factors; marketing, social and economic and food sensory attributes; as the influencing attributes for Generation Y food preferences. Two hundred fifty usable questionnaires had been used for analysis using SPSS version 20. Most of the respondents agreed that food sensory attributes (M = 4.080) are the main factor influencing their food preferences. Additionally, the results showed that food sensory attributes (β= .354) are the strongest attributes that influence Generation Y’s food preferences. The emphasis of produci...