Culinary Destination Research Articles

The Effect of Food Image, Food Satisfaction on Culinary Quality and Behavioral Intention in Sampang Regency

This study aims to explore how perceptions of local food (food image) and consumer satisfaction with culinary experiences (food satisfaction) influence the perception of the culinary quality of the area and how these factors influence consumer behavior, such as intention to revisit or recommend. This study was conducted in Sampang Regency, an area known for its rich culinary heritage. The study population was local culinary consumers who had visited Pak Salim's Bebek Songkem restaurant located in Sampang Regency. Purposive sampling was used to determine respondents with a sample of 193 respondents. Structural equations were used as the analysis method using Smart PLS 4.0. Data were collected through a survey distributed to consumers who enjoyed Bebek Songkem. The study findings revealed that food image had a significant positive effect on culinary quality, while food satisfaction played an important role in strengthening this perception. In addition, food image and food satisfaction significantly influenced behavioral intentions, with higher culinary quality leading to a greater likelihood of positive consumer actions such as revisits and recommendations. These results underscore the importance of improving the image and satisfaction of local culinary experiences to promote Sampang as a culinary destination. This research offers practical insights for local businesses and policy makers in developing strategies to enhance culinary tourism and culinary experiences in the region.

The Influence of Marketing Mix and Brand Image on Repurchase Intention and Consumer Satisfaction

This study examines the influence of the marketing mix and brand image on consumer satisfaction and repurchase intention in Kampung Pempek 26 Ilir, a designated center for purchasing pempek and souvenirs in Palembang. The research aims to identify key factors that drive repeat visits and improve sales for this tourism and culinary destination. A quantitative approach with descriptive analysis was utilized, targeting residents of Palembang who have visited Kampung Pempek 26 Ilir. A total of 210 respondents were selected using accidental sampling. Data analysis measured the direct and mediated effects of the marketing mix and brand image on consumer satisfaction and repurchase intention. The marketing mix showed a positive and significant influence on repurchase intentions and consumer satisfaction. When mediated by consumer satisfaction, the marketing mix had an additional positive effect on repurchase intention. Brand image also significantly influenced repurchase intention and consumer satisfaction. Findings suggest that both the marketing mix and brand image are crucial in enhancing consumer satisfaction and encouraging repeat visits to Kampung Pempek 26 Ilir. The positive mediation effects of consumer satisfaction indicate its role as an essential bridge between marketing strategies and consumer loyalty. The study concludes that improving both the marketing mix and brand image can substantially enhance consumer satisfaction and repurchase intention. Specifically, consumer satisfaction is a pivotal factor in increasing consumer loyalty and the likelihood of repeat purchases. The recommendation for Kampung Pempek 26 Ilir is to invest in optimizing its marketing strategies and brand image to enhance consumer satisfaction. Further studies could explore additional factors that influence consumer loyalty in similar cultural and culinary tourism centers.

Place Reputation: Representing Deli Serdang, Punden Rejo as a Culinary Destination through Belut Ungkep’ and Lele Sambal Ijo’

<p>Penelitian ini bertujuan untuk mengeksplorasi potensi wisata kuliner di Desa Punden Rejo, Kabupaten Deli Serdang, dan mengidentifikasi strategi pengembangan yang efektif. Masalah utama yang dihadapi adalah kurangnya inovasi dalam produk kuliner dan promosi yang terbatas, yang menghambat daya tarik wisatawan. Metodologi yang digunakan mencakup observasi, wawancara mendalam, dan penyebaran kuesioner kepada 75 responden. Temuan utama menunjukkan bahwa meskipun terdapat potensi besar dengan menu seperti <em>belut ungkep</em> dan <em>lele sambal ijo</em>, fasilitas atraksi wisata dan variasi menu masih perlu ditingkatkan. Kesimpulan utama dari penelitian ini adalah bahwa pengembangan kuliner harus difokuskan pada peningkatan variasi menu, pemanfaatan promosi media sosial, dan perbaikan dalam pelayanan untuk meningkatkan daya tarik dan kepuasan pengunjung. Strategi ini diharapkan dapat mengoptimalkan potensi wisata kuliner dan mendukung pertumbuhan ekonomi lokal di Desa Punden Rejo.</p>

Potential For Night Culinary Tourism On Jalan Pekalipan Cirebon

Research has been carried out on the culinary potential of mala m on Jalan Pekalipan Cirebon. The method used is a descriptive method by conducting surveys, interviews and secondary data analysis from various sources that can be accounted for. The results of the research indicate that Pekalipan culinary tourism located on Pekalipan street is the first culinary tourism carried out by the Cirebon City Government. Pekalipan Culinary Tourism was inaugurated as one of the culinary destinations through the Pekalipan Festival activities, which was inaugurated on Saturday, September 22, 2022, Pekalipan Culinary Tourism: The first culinary tour in the city of Cirebon initiated by the Cirebon City Government. Pekalipan culinary tourism has 15 traders, each with culinary specialties served to visitors, both Cirebon specialties and contemporary foods. Pekalipan culinary tourism has been used as a tourism destination that can be developed by the city government by referring to the aspects that must be fulfilled as a tourism destination by looking at the 4 A aspects, namely attraction (attraction), accessible (system achieved), amenities (facilities) and ancillary (tourism institutions). Pekalipan Culinary Tourism, as one of the culinary tourism in Cirebon City, can be developed as one of the attractions in the city of Cirebon as a tourism destination, but the following steps must be taken: There is a close cooperative relationship with various nearby tourist objects such as the Kacirebonan palace, Kasepuhan palace, and Kanoman palace to attract visitors to Pekalipan culinary tourism. There must be improvements and additions of facilities that visitors can use and utilize, such as toilets, safe and comfortable parking lots, and entertainment art and culture typical of Cirebon so that visitors will feel more typical of the city of Cirebon. The formation of forums in the form of Pekalipan culinary tourism institutions to form activities to attract tourists to visit Pekalipan culinary tourism.

The Influence of Culinary Destination Image and Tourism Motivation on the Intention to Visit South Korea

The Influence of Culinary Destination Image and Tourism Motivation on the Intention to Visit South Korea

Combining Foodscape and Touristscape: International Tourism Marketing for Singapore and Batam

The cities of Batam and Singapore are centers for tourist lovers, but official government authorities and destination marketing organizations tend to underestimate the potential of these destinations to be revisited by international tourists. In particular, there is little empirical research on international tourism, culinary tourism, and international marketing. This article aims to explore the scope of promotion of Batam and Singapore as culinary destinations. For the purpose of this research, A descriptive qualitative methodology using content analysis was developed to ascertain the relationship between food and tourism in the two places observed. using content analysis was developed to ascertain the relationship between food and tourism in the two observed places. The research method was carried out by conducting interviews and field observations. Data sources were obtained from interviews with Pokdarwis in Batam and tourists in Singapore. The research results stated the integration of Foodscape and Touristscape presents a promising avenue for international tourism marketing in both Singapore and Batam. These destinations possess rich culinary landscapes and diverse attractions that appeal to a wide range of travelers. By leveraging the synergy between Foodscape, which encompasses the culinary offerings reflective of their multicultural societies, and Touristscape, which includes the physical environment and attractions, Singapore and Batam can create compelling marketing strategies to attract international tourists. The combination of authentic culinary experiences, vibrant cultural attractions, and modern amenities positions both destinations as premier tourist destinations in the region.

Local Food Consumption Value Towards Food Destination Image in Sarawak

This study explores the role of local food consumption in enhancing Sarawak's image as a food destination, focusing on the moderating impact of food satisfaction. Drawing on a cross-sectional analysis using a self-administered questionnaire, the study investigates the influence of taste and quality value, health value, price value, emotional value, and prestige value on the food destination image. The sample consists of 181 tourists who visited Sarawak, providing insights into visitors' diverse perspectives and preferences. The data was further analysed using SPSS 28.0 and WarpPLS 8.0. The findings reveal that taste, quality, health, emotional, and prestige value significantly affect the food destination image. However, the study has shown that price value has no significant impact. Surprisingly, food satisfaction does not moderate the relationship between local food consumption value and food destination image. Theoretical implications highlight the need for a more comprehensive understanding of the factors shaping consumers' perceptions. In contrast, practical implications suggest strategic considerations for culinary destinations in marketing campaigns and pricing strategies. Overall, this study contributes valuable insights for destination marketers aiming to attract tourists interested in unique culinary experiences and enhance their overall perception of the destination.

Analyzing The Culinary Potential In The Bandung Region, West Java

This article presents a comprehensive analysis of the culinary potential in the areas surrounding West Java, with a specific focus on Dipatiukur Streetfood in the city of Bandung. The main objective of this research is to identify and evaluate the competitive advantages and development opportunities of local culinary offerings in the region in-depth. The research method used is a combination of literature studies, intensive field observations, and in-depth interviews with various stakeholders, including business owners and the local community. The research findings indicate that Dipatiukur Streetfood has great potential to be developed as a unique culinary attraction. The identified advantages include the uniqueness of the menu, the quality of the fresh and high-quality raw materials, as well as the strong local wisdom embedded in the food processing and presentation processes. In addition, the traditional atmosphere and ambiance created in Dipatiukur Streetfood also becomes a particular draw for visitors who want to experience the typical Sundanese culinary experience. However, the study also revealed several challenges that need to be addressed in the development of Dipatiukur Streetfood, such as limited infrastructure and sanitation, lack of effective promotion and branding, as well as traditional business management. In addition, the regeneration and involvement of the younger generation has also become an important issue to preserve the local culinary heritage in the future. Based on the analysis, this article presents comprehensive development strategies to address these challenges. These strategies include improving infrastructure and sanitation, implementing effective promotion and branding programs, enhancing business management capabilities, as well as engaging the younger generation and cultural transformation. By implementing these strategies, it is expected that Dipatiukur Streetfood can be further developed as a competitive local culinary destination, which in turn can have a positive impact on the economy and cultural preservation of the local community.

Identification And Potential Of Traditional Foods In Lekuk 50 Tumbi Lempur Tourism Village As A Culinary Tourism Attraction

The purposeof this study was to describe the traditional food varities in Lekuk 50 Tumbi Tourism Village in terms of culinary tourism indicators, namely uniqueness, originality, authenticity and diversity. The research method in this thesis uses descriptive research methods with qualitative data. The goals and research statements guided the analysis and interpretation of the collected data. Using a non-probability sample technique called snowball sampling, informants were identified. Through observation, documentation, and interviewing, data was gathered.The results of the study show that traditional food in the village has strong characteristics and is able to create an unforgettable culinary experience for tourists. Overall, the traditional food at Lekuk 50 Tumbi Lempur Tourism Village has great potential as a main attraction in culinary tourism. The combination of uniqueness, authenticity, originality and diversity creates an immersive and unforgettable culinary experience for tourists. With the right development strategy, the village can maximize this potential, strengthen the local economy, and introduce its rich cultural heritage to the world. Through collaborative and sustainable efforts, Lekuk 50 Tumbi Lempur Tourism Village has the potential to become a culinary destination that not only spoils the tongue, but also touches the soul with authentic cultural diversity.Keyword:

Antecedent of Destination Loyalty through Tourists’ Fascination

This study aims to assess future behavioral intention on tourist experiences while visiting culinary destinations in Yogyakarta that serve healthy cuisine; the examined variables are destination fascination and subjective well-being as a mediating variable. The study uses a quantitative approach. Questionaries utilize seven-point Likert scale for the measurements were spreads online. The study took place in Indonesia from October to December 2023. Respondents are tourists who have tasted healthy cuisine in Yogyakarta, totaling 246. The presented hypotheses in this study were tested using AMOS software. The study found how destination fascination has a negative and significant effect on destination loyalty. Moreover, the fascination to a destination has a positive and substantial effect on an individual's subjective well-being. Subjective well-being has a positive but non-significant effect on destination loyalty and cannot serve as a mediator in the connection between destination fascination and destination loyalty.

Creative Economy Promotion Model As Culinary Tourism In Kranggan Lumpia Leather Center, Semarang City

Creative activities are related to the food and beverage business which is popular with the public and adds value to the creative products of culinary industry players. The aim of the research is to analyze and develop the creative economy of the culinary tourism sector in Kranggan Village, Semarang City. This research uses a qualitative descriptive approach with survey and interview methods. The promotional model developed integrates the following elements: Promoting local culinary delights, collaborating with culinary industry players, and using a word of mouth promotion model. The research results show that this promotional model has succeeded in increasing visits to local culinary destinations in encouraging culinary business growth. The promotion model has become a tradition and cultural identity for the culinary industry around Kranggan Village, Semarang City. So that the Lumpia Skin Center is known to the public and culinary businesses in Semarang City. This has an impact on the economy of the surrounding community, as well as the creation of jobs in the creative economy sector.

APPLICATION OF GROUP DECISION MAKING IN DETERMINING CULINARY TOURISM WITH TOPSIS AND BORDA METHODS

Makassar City is one of the destination cities for traveling. Makassar City offers a variety of interesting tours, one of which is culinary tourism. The determination of the best culinary tourism is based on the criteria set by the Makassar City Tourism Office. In managing culinary destinations, tourists are often faced with many choices, so they are confused about choosing the most attractive culinary destinations. This research uses the TOPSIS and BORDA methods. The TOPSIS method is used in determining culinary tourism alternatives based on criteria that become recommendations and the BORDA method is used in determining the selected alternatives based on several DMs who evaluate alternatives. The main objective of this research is to apply group decision making in selecting the best culinary tourism destinations in Makassar City based on group preferences and related criteria with TOPSIS and BORDA methods. This research has conducted 5 iterations involving 4 DMs from the Makassar City Tourism Office. Based on the results of the interview, 8 criteria and 35 alternatives were obtained. Where the Coto Nusantara alternative is ranked the highest with a value of 109,949. While Sop Saudara Irian is ranked last with a value of 62,896. The general benefit of this research is the application of group decision making in determining culinary tourism with the TOPSIS and BORDA methods can produce more objective and representative decision results. This can increase tourist satisfaction in determining culinary tourism.

Factors that Influence Tourist Interest in Kolaka Regency Culinary Tourism Destinations

This research aims to identify the factors that play a role in influencing tourists' interest in culinary destinations in Kolaka Regency. Research This apply system or approach quantitative. Technique collection data use interview (interview), documentation, observation and questionnaire i(questionnaire). There Were a total of 93 visitors who were sampled in this research, who were part of the tourists visiting culinary destinations in Kolaka Regency who were involved in this research. After that, the information collected was analyzed using the multiple linear regression analysis method. From the results of this research, it is concluded that individually, product and service variables have a significant influence on tourists' interest in culinary destinations in Kolaka Regency. Additionally, simultaneous testingF shows that together these variables significantly influence tourists' interest in culinary tourism in Kolaka

Pemberdayaan Masyarakat Melalui Revitalisasi Nasi Berkat Berwadah Besek di Kampung Budaya Polowijen

Polowijen Cultural Village is one of the thematic villages which is a tourist destination in Malang City. However, the renewal of local heritage in this village still does not have identification so there will be a rebranding of the Nasi Berkat renewal in the village. The aim of this update is to increase culinary appeal and preserve local heritage. Based on statistical data from the Malang City Culture and Tourism Office, the number of visitors to Polowijen Cultural Village shows a significant increasing trend. In 2015, the number of visitors only reached 1,500 people, but in 2022, there will be an increase of more than 1,566% to reach 25,000 people. This increase shows that efforts to develop this cultural village are starting to produce extraordinary results. This update involves various steps, from identifying local ingredients to promoting culinary destinations. This program is implemented through a rebranding method which includes: (1) Strengthening Identity and Quality, (2) promotion and marketing, (3) Monitoring and evaluation. This dedication notes the update method, results, and expected implications. This article provides a detailed look at successful update methods and hopes for the future. It can also be a source of inspiration for other communities looking to strengthen their local heritage through culinary innovation, while still upholding traditional values.

Value-oriented storytelling: does it matter for destination performance?

Purpose - The present study aims to propose a conceptual model for the management of destination marketing on the consumer side in order to fill a research gap in the literature regarding the ability of experiential value quality to increase destination loyalty. Design - The research, designed as a quantitative research, included data provided by 208 respondents related to culinary destination experience quality, value-oriented storytelling, destination image, and destination loyalty. Methodology - This quantitative study involved tourists visiting the culinary destination of Semarang city in Indonesia. The data collected from 208 visitors were analysed using a structural equation model (AMOS software). Findings - The primary finding of the research emerged from the result of the serial mediation hypothesis test, which stated that improving the quality of experience of a culinary destination would enhance the effectiveness of value-based storytelling, which in turn would improve the image of the culinary destination and strengthen the loyalty of the destination. Originality- The originality of this research lies in the introduction of two new concepts — first, the experiential quality of a culinary destination in two dimensions, hard-value experience and soft-value recall, and second, the concept of value-based storytelling developed as a perspective of service-dominant logic theory. We have integrated both concepts into a conceptual model and successfully tested them with tourists in culinary destinations.

SIZZEL & SAGE

Abstract– “Sizzel and Sagge” restaurant is a culinary venture that aims to redefine the dining experience through a fusion of tradition and innovation. Located in [insert location], our establishment offers a diverse menu that reflects a blend of local flavors and international influences. From classic comfort foods to inventive creations, our kitchen strives to cater to a wide range of tastes and preferences.Beyond the culinary offerings, “Sizzel and Sagge” prides itself on creating a welcoming and vibrant atmosphere where patrons can gather, socialize, and create lasting memories. Our commitment to exceptional service ensures that every guest feels valued and cared for, enhancing their overall dining experience.With a focus on quality ingredients, creative cuisine, and exceptional hospitality, “Sizzel and Sagge” aspires to become a beloved culinary destination for the community, where food enthusiasts can indulge their senses and embark on a gastronomic adventure like no other. Index term:- User -friendly website and Online Transaction System.

Factors Influence on the Buying Interest among Muslim Consumers of Micro, Small and Medium Enterprises' Snacks in Pasar Lama Tangerang, Indonesia

Pasar Lama Tangerang is a famous culinary destination in Tangerang that has been attracting tourists for decades. MSMEs (Micro, Small and Medium Enterprises) in the existing food and beverage sector dominate the market and attract interest from various groups. This study aims to examine the influence of Attitudes, Social Factors, Behavioral Control, Religiosity, and Location on Interest in Buying Snacks for Muslim Consumers in Pasar Lama Tangerang. The research involved distributing questionnaires to 100 Muslim consumers, using a non-probability sampling method known as Purposive Sampling. The collected data were analyzed using multiple linear regression analysis in the SPSS program. The results of the study show that social factors and behavioral control have a significant effect on the buying interest of Muslim consumers. Meanwhile, Attitude, Religiosity and Location do not show a significant influence on the buying interest of Muslim consumers at Pasar Lama Tangerang.

A Review on Social Media as a New Venue for Promoting Culinary Destinations

Food has become an important tool for destinations to attract tourists to visit them. Food tourism has become one of the most important segments within the travel market. With the development of online information technology, social media platforms are playing an increasingly important role in tourism promotion and digital marketing. This paper reviews a selection of literature on the use of social media platforms by destinations to shape destination images and promote food tourism. It was found that with the rise in the number of social media users, social media has become a new venue for food tourism promotion. But there is still a lack of systematic research generalization and theoretical guidance on how social media platforms can shape positive food destination impressions.

Design of Virtual Reality for Gonggong Building as a Tourism Information

The rapid development of information media in line with the presence of technology increasingly provides convenience for humans so that information or messages can be conveyed properly, quickly, precisely, and usefully. One of the technological developments that support information media is Virtual Reality (VR). Information Media related to Tanjungpinang City Tourism with the object of research in the form of the Gonggong Building as the Tanjungpinang City Tourism Information Center, which has the problem of stopping the function of the Building as a City Tourism Information Center due to damage. The purpose of this research is to implement Virtual Reality on the Gonggong Building with the output of the VR website of the Gonggong Building and the presentation of Tanjungpinang City tourism information content delivered by the Chatbot Tour Guide. The SDLC method used in this research is Prototype. The research results are a VR website for the Gonggong Building, which contains information related to Tanjungpinang City Tourism, namely Typical Culinary Destinations, Nature Tourism, and Melayu Traditional Clothing of the Riau Islands. The result of testing methods with 25010 obtained excellent results with Grade B on performance GTmetrix in testing the efficiency of the system in getting a response time of 5,8s fully loaded time page. From the reliability test results, a summary is obtained in the form of successful session 25964, failed session 0, successful page 25966, failed pages 0, successful hits 51932, failed hits 0, and other errors 0. These results, if expressed in percentage form, amount to 100%.

Durian Culinary Products Based on Local Food as a Culinary Tourism Attraction in Medan City

As the capital of North Sumatra, Medan City has an image that is quite attached to durian culinary destinations. This can be seen from the many culinary businesses that make durian their flagship product so that it can become an icon of culinary tourism in Medan. This study aims to identify the characteristics of the attractiveness, management, and promotion mix of culinary tourism products in three leading durian outlets in Medan City: Ucok Durian, Pelawi Durian, and Durian Ucok Tanjung. The method used in this study is exploratory qualitative with data collection techniques using in-depth interviews, observations, literature studies and documentation. The advertising promotion mix involves social media, print media, electronic media, and display signs. The sales promotion method is offered through free trials, discounts, and attractive promos during the durian season. Managers carry out The personal selling method whenever they fill in trade shows and festivals. The public relations method is carried out through collaboration with durian agents, being a seminar and media resource person, and becoming a sponsor for an activity.