Culinary Destination Research Articles

The contribution of perceived food consumption value on destination attractiveness and revisit intention

ABSTRACT This study aims to examine the impact of food consumption values on the attractiveness of tourist destinations and revisit intentions of domestic tourists visiting a culinary destination in Indonesia. The survey data was collected from 462 Indonesian visitors who visited three gastronomic regions of Central Java (Jogjakarta, Solo, and Semarang). Partial Least-Squares Structural Equation Modeling (PLS-SEM) was performed to examine the relationship amongst the constructs. The results indicate that consumer’s perceived consumption value has a significant effect on destination attractiveness and revisit intention. Moreover, the attractiveness of tourism destination has a direct and significant influence on revisit intention. The findings confirm the potential role of food in tourism as a development tool to promote a destination and to enhance tourists when visiting the destination. This study suggests the need of destination stakeholders to contribute to the development of local regions by promoting their food and destination uniqueness.

Increasing Village Potential Through Small Medium Micro Business Development and Family Empowerment

The COVID-19 pandemic decreased Micro, Small, and Medium Enterprises (MSMEs). Therefore, This community service program aims to improve community welfare through the development of MSMEs based on local wisdom in Padang Pariaman Regency, West Sumatra. Nan Sabaris District, Padang Pariaman Regency has several MSMEs producing various products, especially Padang Pariaman speciality cakes. Pauh Kambar village is a culinary destination in Nan Sabaris District. Not all MSMEs in the Pauh Kambar Village were well managed. There was potential products development, but their production and marketing were still limited. The main focus of this MSMEs development program was empowerment through business training and mentoring. This program included business management, financial management, product packaging, and online marketing training. In addition, it also performed family empowerment in the target community. This program focused on the strengthening phase of the community empowerment program. The program evaluations showed that the beneficiaries were very satisfied with the training and business monitoring program. In addition, the program was very effective for beneficiaries in business management abilities, marketing management, business motivation, business turnover, and parenting knowledge. Furthermore, beneficiaries had increased a business turnover of approximately IDR 1.5 million/month and an average income of IDR 750 thousand/month after receiving training and mentoring programs. The MSMEs development program and family empowerment are satisfactory and effective for MSMEs actors in Pauh Kambar Village. The community service team will recommend partners receive financial assistance from other programs and build cooperation with various stakeholders.

The Analysis of Determinant Factors of Customer Preferences on Café as a Culinary Tourism Destination in Malang

Malang City continues to be optimistic to be one of the cities that makes culinary tourism one of the mainstay trademarks. In culinary tourism, cafes are one of the destinations that tourists usually go to. Currently, the presence of cafes in Malang is growing very rapidly. This study aims to analyze the determinant factors that influence customer preference in choosing a café as a culinary tourism destination, especially in Malang. This research method is quantitative research, the survey was conducted through the distribution of questionnaires, the sample of this research was 120 respondents who were selected purposively. The collected data were analyzed using exploratory factor analysis (EFA) techniques. Base on EFA, founds 5 factors determinant (Marketing mix, Psychology, Personal, Attraction Social and Cultural, Personality) customer preferences on café as a culinary tourism destination in Malang. Based on the results of the study it can be concluded that the factor determinants of customer preferences are related to the selection of cafes as a culinary tourism destination in Malang. The results of this study can be used by tourism stakeholders in Malang City to understand customer preference so that they can develop cafes as destinations of culinary tourism.
 Keywords: determinant factor, customer preferences, café, culinary tourism

Designing Character for Bandung Tourism Campaign

Bandung is the capital of west java province in Indonesia. It was referred to Paris van Java because of the beauty. Nowadays, since access to the city of Bandung is easier both domestically and international, Bandung become the travel destination. Like other travel destination in Indonesia, Bandung known as shopping and culinary tourism destination. To differentiate Bandung with other destination city in Indonesia, it need a differentiator that will help to characterize the city. A character design that used as a soft tourism campaign is needed. It will become the ambassador to persuade the target market to come and love Bandung as a city tourism destination. First of all, mascot will be a good way to represent and branding the city. The mascot should be developed to represent a culture and positive image of the city and become the pride for its citizens. Object of this study was Cepot from wayang golek Sunda. The Research covers visual aspects, philosophical and ideological. Every character designs are influenced by the culture. Each culture has different visual traditions with different ideological backgrounds. The best approach before make a character design, is to recognize the character design in every culture. How a culture affect the human figure and its visual style and the living creatures. The character culture can be found in its design history, anatomy and story. It become the basis of the new character creation.

Culinary destination consumer-based brand equity: exploring the influence of tourist gaze in relation to FoodPorn on social media

ABSTRACT The present paper investigates the impact of FoodPorn, or food photographs, on user-generated content (UGC) and its role in influencing the perceptions of ‘food trippers’ toward local culinary precincts in a metropolitan area in Australia. Adopting a mix-methods approach, 20 semi-structured interviews with food trippers revealed four antecedents of why they gaze upon FoodPorn on UGC, including usefulness, ease of use, affective gratifications and source credibility. Findings from interviews informed a large-scale online survey investigating residents’ perceptions of three local culinary precincts. Data (n = 593) were analysed using structural equation modelling (SEM). Results from SEM revealed that the effectiveness of UGC in relation to FoodPorn and culinary precinct attractiveness largely depends on the benefits food trippers perceive when gazing upon the food imagery. This research advances our understanding of how gazing upon FoodPorn enhances culinary destination consumer-based brand equity. This study developed an extension of a model that measures culinary precinct destination attractiveness, and the role of FoodPorn in influencing perceptions held by Brisbane consumers of culinary precincts. Findings provide important recommendations for destination marketing organisations (DMOs) both in Australia and worldwide.

Rekomendasi Paket Menu Angkringan Waru Tanjung Bias Dengan Algoritma Frequent Pattern Growth Berbasis Web

Culinary business using carts selling various kinds of heavy food, light and drinks, is favored by many people to just fill their stomachs, gather with friends and even family. Culinary businesses or culinary destinations like this are known as Angkringan which are increasingly mushrooming in the millennial generation. Angkringan Waru, located in Tanjung Bias, is a gathering destination for all people to enjoy a relaxed atmosphere on the beach. Angkringan Waru provides 85 types of menus for its customers, the many menus often confuse customers in choosing snacks while enjoying the beachside atmosphere. Starting from these problems, data mining techniques are used with the Frequent Pattern Growth (Fp-Growth) algorithm to recommend items in producing a menu package consisting of 1 snack item and 1 drink item. The dataset used is transaction data from Angkringan Waru as many as 870 transactions, the resulting output is a menu package recommendation rule and implemented in a web for Angkringan Waru. The Fp-Growth Data Mining Application by providing a minimum support value of 20% and Confident 50% with a lift ratio > 1 produces 57 rules or menu package recommendations that will be offered to Angkringan Waru customers. The results of the application in the form of 57 menu package recommendations are then used as recommendations for Angkringan Waru customers, where these menus are the favorite menus of customers at Angkringan Waru.

Tourists’ motivation toward culinary destination choice: targeting Italian tourists

ABSTRACT Over the last years, social and environmental issues have played an increasingly important role both for tourists’ destination choice and for the consumption of agri-food products. However, in the literature on culinary tourists’ behavior, it is not clear whether sustainability issues also affect the configuration of specific culinary tourists’ targets. This study tries to bridge this gap by carrying out a segmentation of culinary tourists in Italy, a country known worldwide for its culinary specialties. In particular, this study aims to understand whether the growing tourists’ sensitivity toward environmental and social aspects shapes specific targets of culinary tourists. The results show that in culinary tourism, sustainability plays a key role in culinary destination choice. These findings may have a twofold purpose. On the one hand, the results enrich the literature on culinary tourism by revealing that motivations linked to food sustainability could shape a specific target of culinary tourists. On the other hand, the findings provide insight and hints to entrepreneurs and managers of the hospitality and tourism sector interested in improving their performance to fully satisfy culinary tourist expectations in terms of environmental and social concerns.

Theory Consumption of Value: Destination Images in Local Culinary

Purpose: This study aims to analyze the effect of taste value, epistemic value, emotional value on the culinary destination image with tourist attitude as an intervening variable. Research methods: This research uses quantitative methods. Primary data is obtained directly from tourists who have visited and enjoyed local cuisine. The sample was determined using nonprobability sampling with a purposive sampling technique and obtained a sample of 335 respondents. The data collection method in this study used a questionnaire that was distributed online through Google forms. This research was analyzed using SPSS software. Results and discussions: The results of this study indicate that all variables have a significant effect on tourist attitudes. Variable attitude of tourists significantly influence the image of culinary destinations. Taste value, epistemic value, emotional value variables significantly influence the image of local culinary destinations mediated by tourist attitudes. Conclusion: Taste value, epistemic value, and emotional value significantly influence the image of culinary destinations mediated by tourist attitudes.

PERANCANGAN APLIKASI PENCARIAN RUTE WISATA KULINER BERBASIS ANDROID MENGGUNAKAN ALGORITMA DIJKSTRA DI KOTA TANGERANG SELATAN

South Tangerang is a city that has a culinary destination that is favored by many tourists. The difficulty of travelers in finding a place that is located in the alley or within a few tens of meters from the highway in South Tangerang need to be anticipated.. Application design the route of culinary tourism is an alternative that can minimize or even eliminate such difficulties. This research was conducted to develop an application created with the java programming language with the SDK and the application help of Google Maps API, and Location Based Service provides information on the geographical position of the place of food. The making of this app through several important stages, including requirements analysis, design, design implementation, and testing of the system are made.. Research and design of this application using the waterfall method and applying the algorithm of Dijkstra based on android. Use of this application is preceded by testing on the algorithm of Dijkstra and black box testing, so this app can be used properly. Based on the research that has been done, this application can be used to assist and facilitate tourists to find and to determine the shortest route to the location of the culinary tourism in the City of South Tangerang.

Understanding food experience in sharing-economy platforms: insights from Eatwith and Withlocals

ABSTRACT This study aims to identify and determine the dimensions of food experience using user-generated content on two sharing-economy websites as well as to offer insights into factors affecting food tourists’ evaluation of travel experiences at a culinary destination, Istanbul. For this purpose, conventional content analysis is conducted on 459 food-experience reviews on sharing-economy websites, namely, EatWith and WithLocals. Results reveal 26 items and four themes, that is, knowledge, authenticity, local hospitality, and social interaction. Theoretical and managerial implications as well as limitations are discussed, and suggestions for further research are provided.

The Effect of Consumption Value, Attitude Toward Local Food and Food Destination Image towards Repurchase Intention on The Culinary Tourism of Bakso Bakar Trowulan Malang According to Tourists from Surabaya City

The culinary world is closely related to the region or place, identity and culture. Almost all regions in Indonesia have a variety of local foods such as regional specialties. As well as culinary tourism in Malang which is very popular among tourists. One of the popular culinary destinations for Malang food is Bakso Bakar Trowulan. This restaurant is one of the pioneering menus of a grilled meatball which is a typical Malang food. The results showed that the Attitude Toward Local Food to Food Destination Image shows a significant positive result with a regression coefficient of 0.769; Food Destination Image to Repurchase Intention shows significant positive results with a regression coefficient of 0.766; Emotional to Attitude Toward Local Food shows a significant positive result with a regression coefficient of 0.310; Prestige against Attitude Toward Local Food shows a significant positive result with a regression coefficient of 0.228; Quality towards Attitude Toward Local Food showed a significant positive result with a regression coefficient of 0.218; Price to Attitude Toward Local Food shows a significant positive result with a regression coefficient of 0.183.

ANALYSIS OF THE DEVELOPMENT OF CULINARY TOURISM DESTINATION IN TANJUNGPINANG CITY THROUGH SEMPRONG CAKE FESTIVAL

Full support of tourist activities in each area to accelerate in achieving the target of tourist visit is expected for the tourism advancement in each region. Tanjungpinang is one of the three main gates in Riau Islands. The city of Tanjungpinang prepares various events and festivals to support the growth of tourists visit. Tourists now demand a dining experience that is not only a process of fulfilling the needs felt by the taste buds, but also the other four senses. Focusing on tourists demands, the purpose of this research is to find out the development of culinary tourism destinations through one of the semprong cake festivals held in Tanjungpinang city. Research Method use Qualitative Descriptive Based on the result of the study, organizer was very successful in making an interesting concept. However, the limitations of the organizer in conducting the festival resulted in not achieving the aims of the festival. Thus, the readiness to develop a culinary tourism destination become unfulfilled. In this case, it is necessary to take a strategic view of creating experience with synergy through the 4A approach, that are Attractions, Access, Amenities and Assisting Facilities.
 Keywords:Tourism, Culinary Tourism, Festival

Eksplorasi Segmentasi Pasar dan Motivasi Wisatawan Kuliner di Gudeg Pawon Yogyakarta

Studies on culinary tourists in Yogyakartais rarely explored in depth. In fact, Yogyakarta has become an area with various culinary attractions that have a variety of local foods. Gudeg Pawon is one of the top culinary destinations in Yogyakarta. Through a descriptive method with a qualitative approach, this research explores market segmentation and motivation of culinary tourists in Gudeg Pawon. The results of this study explain that the types of experiencers and enjoyers can represent the market segmentation of culinary tourism in Gudeg Pawon. In addition, there is a structured pattern in showing the main motivating factors for culinary tourists in Gudeg Pawon. Exploration of market segmentation and motivation of culinary tourists can be a deep consideration regarding the management of local food which has great potential in the development of new culinary tourism atractions.
 Keywords: Culinary Tourism, Market Segmentation, Tourist Motivation, Local Foods

Strategi Pemasaran Wisata Kuliner Sebagai Destinasi Wisata Di Dili, Timor-Leste

These project are done for discussing the culinary tourist marketing at the tourism industry by identifying some of East Timor’s traditional foods that could be developed as a culinary destination. Local culinary has a good potential to be developed and can be used as a tourist product to attract tourist for a pay visit in East Timor by the reason of foods and drinks diversity and in East Timor. The purpose of this project is to know the culinary tourist marketing as a tourism business and attract tourists in Dili, East Timor. Data gathering techniques which is used to collects in this project are observation, interview, and documentary studies and this project using primary and secondary data. The study also employs qualitative data and will be analysis with qualitative techniques methods of marketing and is made up on four (4p) marketing structure. In this project has been used concepts that are related like marketing strategies, the culinary tours, the traditional foods, tourist destination, gastonomic theory, and marketing theory. The conclusion on these research are to discover certain local culinary potential that have been exploited as a culinary tourist destination. Tourist marketing that could developed tradional foods from East Timor should be give to East Timor’s sustainability.
 Keywords : Marketing Strategies, Culinary Tourism, Traditional Food.

The use of information technology by restaurants in Joglosemar, the mainstay city of Indonesian culinary

According to the Indonesian Ministry of Tourism, Yogyakarta, Surakarta, Semarang (Joglosemar) are top culinary destinations in Indonesia, with information technology (IT) needed to strengthen its development. Therefore, this study examines IT's adaptation in restaurants owned by micro, small, and medium enterprises (MSMEs) at Joglosemar. This is a descriptive research with data obtained from 200 restaurants each in three cities through questionnaires, interviews, and observation, culminating in 600 restaurants. The result showed that restaurants adopt IT contact (92%), online transportation partner (81%), non-cash cashier payment (66%), IT cashier (61%), Wi-Fi (57%), and large orders-outside restaurant (49%) to improve their performance. This research contributes to providing a current overview of the development of IT restaurants in Indonesia, therefore it is expected to enable the entrepreneur to be more ready to face the business competition in the digital era. This research is limited to Joglosemar, therefore further study needs to investigate other top culinary cities. Secondly, this is a descriptive research on the adoption of IT by restaurants in Joglosemar, therefore further study needs to elaborate on the determinants factors of adoption of IT by restaurants and its effects on performance.

Managing knowledge in the context of gastronomy and culinary tourism: a knowledge-based view

ABSTRACT This study examines the nexus between knowledge management and gastronomy, and associated implications for the development of a region’s culinary destination image. The journey of three model restaurateurs is investigated considering key perspectives of the knowledge-based view of the firm. Face-to-face, unstructured interviews conducted on-site revealed the significance of capacity for aggregation, appropriability, specialisation, and knowledge requirements of production in defining the path of the business, including by adopting sustainable food sourcing and production practices, with transferability being partly manifested. Complementing these findings, a distinctive dimension of capacity for aggregation emerged. Indeed, along with their growing expertise and knowledge of culinary arts, participants advocated for stronger principles, including with regard to the consistency of product and service delivery across their industry, seemingly taking a leadership role, setting standards and seeking to inspire others. The links between the knowledge-based foundations and the findings are illustrated through a proposed theoretical framework.

Delving into the Role of Celebrity Chefs and Gourmets in Culinary Destination Marketing

This paper aims to explore the role of celebrity chefs and gourmets in culinary destination marketing based on the perceptions of celebrity chefs and gourmets. Drawing on qualitative data collected through 20 semi-structured interviews with celebrity chefs and gourmets in Turkey, the findings highlight the role of these celebrities in culinary destination marketing. This role is shaped through three key interconnected dimensions; namely, provocativeness, credibility, and supportiveness. The study is among the first attempts to explore, in an integrated manner, the role of celebrity chefs and gourmets from a destination marketing perspective. The study makes several theoretical contributions and proposes practical implications for practitioners in both destinations and firm levels.

The role of food festivals in branding culinary destinations

Food-themed festivals are at the heart of culinary tourism and have long been identified as a key element contributing to a destination's competitiveness. Building on the motivation, opportunity, ability (MOA) theory and elaboration likelihood model (ELM), the current study investigates how participants' motivation, time pressure and prior festival knowledge play a role in portraying a favorable culinary destination image that in turn attracts repatronage. In addition, the moderating role of food involvement is also examined. The results are expected to advance the literature on destination branding, and provide managerial insights for destination marketing organizations and industry practitioners.

Inventarisasi Konsep Ekosistem Pariwisata Dalam Pengembangan Destinasi Wisata Berkelanjutan: Kasus Waduk Walahar, Kabupaten Karawang

Development in tourism supposed to be development of tourism destinations. There are three main components of tourism destinations that play an important role in the development, which are: tourists, local people (hosts), and the destination itself. This study was designed to record the components of the tourism ecosystem in the Walahar Tourism Destination, Karawang Regency. Walahar is known as a culinary destination in Karawang Regency. This research is expected to produce a model for developing sustainable culinary tourism destinations. The research was compiled with a preliminary stage compiling a profile of all tourism potentials, attractions, and gastronomic tourism products, and the level of readiness of the local community, in the study area. The expected research result is the inventory of the ecosystem components involved in the Walahar culinary destination. The identification of the tourism subsystem in Walahar Village shows that only one of the twelve subsystems qualifies as a tourism destination. Therefore the development of Walahar as a tourism destination requires government’s effort. The development of Walahar as a destination also seems to be a solution to improve the quality of the environment by improving sanitation and environmental hygiene.

PENGEMBANGAN DESAIN WEB INTERAKTIF KULINER NUSANTARA BERBASIS KEARIFAN LOKAL KEDAERAHAN (STUDI KASUS KULINER KHAS KABUPATEN KUDUS)

Development of Interactive Archipelago Culinary Web Design Based on Local Wisdom of Regionalism (Case Study of Typical Culinary of Kudus Regency). This study seeks to inventory, describe and package local cultural values related to the typical Kudus culinary, as an ingredient to be further developed in a learning model and strengthening the creative economy of UMKM in Kudus Regency. How about interactive web media about Kudus special culinary to support the UMKM creative economy in Kudus Regency. So that they know and understand interactive web media about Kudus's unique culinary efforts to support the creative economy of UMKM in Kudus Regency.Contributions to making cultural values the main attraction in the creative culinary economy can be identified local cultural values in the culinary destination. With this study, the packaging of cultural values combined with a creative economy in the culinary field is expected to boost the tourism activities sector which has a positive impact on the social, economic and cultural fields. The research method uses more concrete qualitative methods looking at the aspects studied and expected outcomes. Outputs of the Study are Nusantara Culinary Interactive Web Media Based on Local Wisdom of the Region (Typical Culinary Case Study of Kudus Regency)