Community-Based Tourism Development: Foodies Community Strategy to Culinary Tourism Development in Balikpapan-Indonesia (original) (raw)
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Proceedings of the 2nd International Conference of Science and Technology for the Internet of Things, ICSTI 2019, September 3rd 2019, Yogyakarta, Indonesia, 2020
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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.
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Tourism is Indonesian’s mainstay factor in improving the country’s economy, since it is quite large in bringing in foreign exchange and regional income due to its unique culture and natural beauty. Optimizing tourism sector is quite effective to attract tourists to visit Indonesia. One of potential and favored tourism sectors is culinary. If this potential is developed, it will impact on the increasing entrepreneurships around, including small and medium enterprises. This is supported by other researches that a region that is able to serve and offer culinary sector can increase tourist attraction. However, with diversity of local traditional food, the role of culinary industry in general still receives less attention, and supports such as regulations are required to regulate and support the development local food. Therefore, a model integrated with government support, culinary industry, community and media is required. This research was conducted with survey method towards consumers...
Community-Based Tourism Development Strategy in Bintan Regency, Indonesia
Journal of Public Policy and Administration
Local communities are an inseparable part of tourism destinations. The integration of local communities in the planning and development of tourism destinations is intended to ensure that local communities have the space and opportunity to participate in the tourism planning process. The integration framework starts with a basic understanding of tourism destinations. Community-based tourism is tourism development with a high level of local community involvement and can be accounted for from social and environmental aspects. Usually, the community's main source of income remains as before, for example from agriculture, plantations, or fishing. It is hoped that the income from the tourism sector can be an added value in gaining the economy amid the uncertainty of the COVID-19 pandemic in Indonesia. The main objective of this research is to examine and identify the potential for developing community-based creative tourism in Bintan. The process of data analysis includes understanding and compiling primary and secondary data that have been obtained methodically. The findings of the analysis and interpretation of this research data are used to develop the concept of community-based creative tourism in Bintan based on the city's potential to create creative zones centered on seven creative industries. in Bintan with the idea of sustainability and community empowerment to attract visitors, especially tourists from Singapore, due to Bintan's proximity and strategic position to Singapore. Of course, this is an opportunity that must be exploited in terms of attracting international visitors to Singapore as well as domestic tourists. At the same time, it is projected to increase tourist visits to Indonesia, especially to Bintan.
LOCAL CULINARY DEVELOPMENT STRATEGY AS A TOURIST ATTRACTION IN YOGYAKARTA
Proceedings the 5th International Conferences on Cultural Studies, Udayana University Towards the Development of Trans-Disciplinary Research Collaboration in the Era of Global Disruption , 2019
Local Culinary Development Strategy as a Tourist Attraction in D.I Yogyakarta. This arrangement aims to answer the question in this study to find out local tourist perceptions about local culinary in D.I Yogyakarta, and the strategy of local culinary development as a tourist attraction. This research methodology is qualitative research. The collection data for this study used direct field observations, interviews and documentation studies, while data analysis used a SWOT matrix for getting alternative strategies. Respondents in this study amounted to 12 people consisting of the regional tourism government, culinary entrepreneurs, and local tourists. In the pre-study, researchers conducted a survey of local tourist's perceptions of local culinary for 20 local tourists. The results showed that the perception of local culinary in the D.I Yogyakarta in general was good in the indicators of traditional food quality, traditional food portions, menu variations, traditional food hygiene, traditional presentation, traditional food prices, service quality, eating place atmosphere, and provision of entertainment in eating places. The results of the SWOT analysis show a number of alternative strategies that can be applied in developing local culinary in D.I Yogyakarta. There are divided by four strategy. The first one is SO (Strength-Opportunity) strategy is selling traditional food at tourist attractions, airports, and stations. The WO (Weakness-Opportunity) strategy is infrastructure development, culinary product innovation, and promotion. ST (Strength-Threats) strategy is to develop culinary place more comfortable and maintain local culinary quality. And for the WT (Weakness-Threat) strategy, product diversification adjusts to trends, enhances culinary facilities, and increases human resources in the culinary sector. The conclusion that can be taken is that local culinary can be one of the attractions in the tourism sector in Yogyakarta. But it needs to be developed more in order to attract tourists to come to D.I Yogyakarta.