Consumer Preferences and Segmentation Analysis of Bogor Culinary Tourism (original) (raw)
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Analysis of tourist motivation for traditional culinary tourism in Bogor
E3S web of conferences, 2022
Bogor is a city that represents a blend of traditional Sundanese culture, colonial culture, and the modernity of a metropolitan city. A variety of culinary are offered, ranging from regional to traditional specialties. This condition encourages research on tourist motivation in traditional culinary tours in Bogor. Analysis of tourist motivation in traditional culinary tours can be the basis for developing culinary tourism areas in Bogor. The methods used in the research were observation, interviews, and questionnaires to 50 traditional culinary tourists from Bogor. The questionnaire contains the characteristics and motivations of tourists in culinary tours in Bogor. The collected data were analyzed using the Confirmatory Factors Analysis (CFA) statistical test. This study shows that the indicators of latent motivation have a significant and valid effect. Physical motivation, an indicator that reflects the condition of tourists in traditional culinary tourism activities, relieves fatigue. Furthermore, on cultural motivation, an indicator that reflects the condition of tourists is the desire to taste food. For social motivation, an indicator that reflects the condition of tourists is visiting family, and for status motivation, an indicator that reflects the condition of tourists is taking pictures at event venues/culinary activity centers.
— The tourist attraction is a main mobilization that motivates tourists to visit a certain tourism destination. One of the current progressive tourist attractions is culinary tourism. This culinary tourism is also called gastronomic tourism in which tourists satisfy themselves with various meals from the tourism destination. It is not just about to make their stomach full, but it is also to gain a certain eating experience and learn to cook special foods.Taro has been used as a main ingredient of making taro layered cake in Bogor. Thus, this cake is a culinary tourist attraction in the city. However, taro-based culinary products haven't become the main culinary tourist attraction in Bogor. Therefore, this research is aimed to observe the motivation of tourists who visit Bogor for culinary purpose. The goals of this research are to identify the taro based culinary products as a culinary tourist attraction in Bogor and analyze the relationship between taro-based culinary products and the visitors' motivation. The method used in this research is correlational descriptive method with quantitative approach. The result of this research shows that the taro based culinary products can be culinary tourist attraction in Bogor since they could meet the conditions of food qualities which cope color, appearance, portion, shape, temperature, texture, aroma, level of doneness, and taste. The connection between taro based culinary products with the tourists' motivation can be seen from the result of Pearson correlation in which each dimension of tourists' motivations has a negative correlation. Therefore, there must be improvements so that the level of tourist's motivation for taro based culinary products in Bogor would increase.
Cuisine in Destination Marketing: How Delicious is Your Destination
Journal of Tourism and Gastronomy Studies, 2017
Destination marketing, one of the components of destination competitiveness and sustainability, provides opportunities to achieve and ensure destination competitiveness. In this way, cuisine is considered as a reflection of the culture of a country and its people. As a result, there are a great many ways whereby the product is offered as an attraction and a proper marketing tool in a destination. Cuisine can be regarded as a sort of niche or alternative tourism. Because it supplies destination experience, it has been included in travel and tourism business as a new or supportive sector recently. In this study, it is essential to achieve three aims. The first of them is to determine what the tourist's criteria o f destination choice are. ' The second aim of the paper is to determine tourists' perceptions on Ankara, Turkey, especially in relation to destination choice criteria. The third one is to examine the relationship between general consideration and the perception of the tourist about the criteria of destination choice. To evaluate some famous cuisines and restaurant types is aimed as well. In the direction of the aims in the study, a questionnaire form was prepared and applied for tourists. The stage of data collection in the research was carried out during June-August period in 2012. The collected data were analyzed by means of ANOVA. It was found out that the culinary features have had effects on the decision of tourist's destination choice. Additionally, results have revealed that there is a difference between general consideration and the perception on Ankara regarding the criteria of destination choice. It is seen that national and local cuisines are important components in the criteria of destination ch oice as well.
Journal of Business Research - Turk, 2022
The main purpose of the research is to reveal the place and significance of gastronomy tourism in destination marketing from the perspective of travel agencies. In this context, the aim is to identify geographically indicated and non-geographically indicated products in Nevşehir, to create a gastronomy route, to organise gastronomic events and to promote Nevşehir as a gastronomy city. Design/methodology/approach-In the research in which the qualitative method was adopted, phenomenology was set as the research design. Fifteen people were interviewed using the criterion sampling method. The data obtained from the interviews were subjected to content analysis and descriptive analysis using the Maxqda 20 programme. Findings-Three main themes were identified as a result of the analyses: gastronomic products, gastronomic routes and gastronomic events. Geographically indicated, non-geographically indicated, local restaurants, local product sales points, places where local products are harvested, home-cooking tours, food and beverage themed festivals and cooking courses are the identified sub-themes. The most frequently coded main theme was the main theme of gastronomic products. Discussion-In addition to cultural and balloon tourism in Nevşehir, the development of gastronomy tourism is expected to increase the number of visitors to the destination and contribute to higher revenues for tourism stakeholders.
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.
Culinary Development Model: Destination Attractiveness to Increase Visits
Academy of Strategic Management Journal, 2019
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...
Domestic Tourists’ Attitudes Towards Gastronomy Tourism: A Case Study of Konya
1. International Lake Tourism and Current Trend in Tourism Congress, 2023
After people satisfy their physiological needs such as food and drink, the need for safety and shelter arises, and these are regarded as the essential things that should be provided. These are followed by belongingness and esteem based on Maslow's hierarchy of needs. Although it may seem different from the first needs, meeting these needs today is also related to food and drink. Consumption other than compulsory food consumption includes activities carried out with family and friends or during business meetings. Once a certain level of welfare is reached, social needs become more salient. Travel is also included in the activities for purposes of socialization. Tour operators determine destinations for purposes such as tasting food and getting to know different cultures. This study examines the perspective of domestic tourists visiting Konya to see historical places towards gastronomy tourism. For this purpose, 439 validated surveys were evaluated. As a result, people differ in their preferences of the type of tourism and their expectations while travelling. Compared with other studies, it was determined that domestic tourists visiting Konya to see the historical places have a low interest in the cuisine culture and indirectly in Konya cuisine. In terms of general satisfaction, creating a destination based on the tourist profile is considered important.
Proceedings of the 1st NHI Tourism Forum, 2019
One of the tourism products that is being actively developed in the Borobudur Region is Culinary Products. Deputy of Nusantara Tourism Development said that the Borobudur region's culinary products raised many elements of the local cultural flavor of the local community. Unfortunately there are no studies that study how the quality of food offered at the Central Java Borobudur Priority Tourism Destination. With information about the quality of culinary products offered at Borobudur priority destinations, it is hoped that the government can improve the competitiveness of Borobudur priority areas on the national and international tourism arena. This study aims to determine the Perception of Tourists About the Quality of Traditional Culinary Products in the Priority Tourism Destinations of Borobudur, Central Java. The research method used in this study uses the Importance-Performance Analysis method. The sample in this study were tourists visiting the Borobudur culinary tour of 100...
Proceedings of the Asia Tourism Forum. 2016 - the 12th Biennial Conference of Hospitality and Tourism Industry in Asia, 2016
Gastronomic Tourism is part of the special interests that explore natural resources and the potential to give rise to the nation's cultural arts and special interest attractiveness as a tourist target. Gastronomic tourism give travelers an authentic culinary education and a much greater understanding and appreciation of the cultural richness and high culinary an area. Bandung has an unique gastronomic traditional Sundanese food with a lively establishment of various types of traditional Sundanese restaurant that not only serves as an element of physiological needs alone but involves elements of culture and the uniqueness of which is the symbol of regionalism. With assets of traditional Sundanese food gastronomic tourism owned by Bandung the government should be able to interpret and packed gastronomic tour as one of the leading tourist attraction that is able to increase tourist visits to Bandung which will directly impact positively on the development. Independent variable in this research is the gastronomic tourism as (X) consisting of (X1) Food as a symbol , (X2) Food as a sign of communion , (X3) Food as a class marker , and (X4) Food as an emblem and the decision to visit as (Y). Object of this study is the opinion of the respondents about the decision gastronomic travelers visiting to Bandung. The method used is descriptive research and verification. Target population in this study were tourists visiting Bandung based on the types of travel in 2013 is equal to 5,179,88. Sample of 100 tourists. In this research systematic sampling. Based on the research that has been done by using descriptive analysis and verification sub-variables that obtain the highest valuation is food as symbol food as a class marker while obtaining the lowest ratings. Sub-variables of the decision to Bandung who obtained the highest valuation is based electoral appeal of Bandung tourism product. While the selection of the number of visits received the lowest ratings. Influence of gastronomic tours with the decision has been a strong relationship. The results showed that the gastronomic tourism significantly influence the decision to choose to visit Bandung as a preferred tourist destination.
Sustainability
Various tourism trends have appeared with developing technology. One of them is gastronomy tourism. It is necessary to determine the factors which affect the development of this type of tourism for supply determinants to be successful in marketing activities. Products registered with geographical indication are considered to be one of these elements. In this direction, the purpose of the study is to determine the effects of local food and local products registered with geographical indications on the development of gastronomy tourism. Bolu, which is one of the Turkey’s cities, was selected as implementation area. Data were collected from effective tourists, who visited Bolu, or potential tourists, who have a possibility of visiting Bolu, via questionnaire technique, and 391 questionnaires were reached. Data were solved using statistical package program. Multivariate regression analysis was used to determine the effect of the products registered with geographical indication. Accordin...