Culinary Destination Research Articles

The roles of social media and mutual relationships between travel attitudes and brand equity

PurposeThe purpose of this study has to conduct an integrated effective evaluation system to discover consumers' travel attitudes of the culinary experiences or cuisines and establishing an optimal mutual relationship of a brand equity evaluation model.Design/methodology/approachBased on a sample of 624 participants, the results support that social media engagement has indirect effects on culinary brand equity development through travel attitudes and information sharing.FindingsThe study finds that values are expressed as foundational attributes that have indirect effects on brand equity through hedonic function, perceived quality, brand awareness and brand image. In contrast, the social interaction mechanism strengthens subdimensional relationships. These findings extend the customer brand equity literature and the nature of tourists' perspectives in the context of Taiwan's culinary destination brand equity.Practical implicationsIt is a suggestion for tourism and hospitality managers to identify the different characteristics of attitudes towards visits and the customers' desert of participation in food-related activities when it derives to the classifications of food and culinary tourism.Originality/valueThe current study extended the findings and asserted that social interaction leads to and strengthens the relationships between memorable culinary hedonic experiences and perceived quality and improves tourists' positive awareness and image compared to other tourism experiences.

Contested Access in the Failing Urban Culinary Tourism Planning: A Case of Bogor, Indonesia

This study explores the role of urban tourism planning at the national and regional levels in developing Indonesia’s culinary tourism destinations. Culinary destination tourism planning in Indonesia is under‐researched. This study aims to fill the gaps. Using the spatial triad analysis, this study explores the interrelatedness between the conceived-perceived-lived government planning activities in shaping culinary tourism destinations. Bogor City case was chosen because it has a higher culinary growth rate than other nearby cities. Bogor City analyzed in regional and national context. Based on the observations and the document studies, including text, promotion, publication, and document analysis, the research found that government culinary tourism planning has failed to develop culinary tourist destinations and attractions. The problem lies in the inconsistency between equivalent policies and the discontinuity between policy and implementation. The research findings indicate the governments lack of understanding of the subject matter and planning mechanisms. The culinary tourism planning activities have also created a classical contest of capital power. This research finding suggests the need for a better understanding of culinary tourism attractions and destinations and better planning mechanisms.

Pengaruh Disiplin Dan Motivasi Kerja Terhadap Kinerja Karyawan RM Bebek Sinjay Ketengan, Bangkalan

RM Bebek Sinjay Ketengan, Bangkalan is one of the most famous culinary destinations in Bangkalan Regency. This business is already popular among the people of Indonesia. One of the characteristics of this culinary is the sambal pencit (Indonesian chili paste with young and raw mango slices). As one of the well-known businesses, RM Bebek Sinjay Ketengan, Bangkalan must have good employee performance. Starting from the work discipline possessed by employees, and the work motivation needed by employees. This study aims to determine and analyze the influence of discipline and work motivation on the performance of employees at RM Bebek Sinjay Ketengan, Bangkalan. The purpose of this study was to determine the effect of discipline and work motivation on employee performance at RM Bebek Sinjay Ketengan, Bangkalan both in partial and simultaneously. This study used a quantitative method with a survey method. The respondents were 90 employees of RM Bebek Sinjay Ketengan, Bangkalan. Thus, this research is categorized as population research. The data were gathered through interviews, questionnaires, and a literature study. The analysis technique used was the Validity Test, Reliability Test, Normality Test, Multicollinearity Test, Heteroscedasticity Test, Multiple Linear Regression Test, and Hypothesis Test. The results of the study were (1) work discipline partially (individually) had a positive and significant effect on the performance of employees of RM Bebek Sinjay Ketengan, Bangkalan of 0.772 with a t-count of 7.190 -table of 1.66660, with a significant level of 0.000 0.05, and with a beta value of 0.576. (2) work motivation has a partial (individual) positive and significant effect on the performance of the employees of RM Bebek Sinjay Ketengan, Bangkalan of 0.360 with a t-count of 4.747 t-table of 1.66660, with a significant level of 0.000 0.05, and with a beta value of 0.380. (3) Discipline and work motivation simultaneously influence the performance of the employees of RM Bebek Sinjay Ketengan, Bangkalan with an f-count of 249.773 f-table of 3.10 and with a significant level of 0.000 0.05.Keywords: Discipline, Employee Work Motivation and Performance

PERANCANGAN USER INTERFACE DAN USER EXPERIENCE PADA APLIKASI VISITING KOTA METRO

Metro City has diverse tourism potential with its natural, artistic, and cultural wealth, so tourist destinations and culinary places in Metro City are growing in quality and quantity. However, due to the lack of information about tourist places, the number of visitors to tourist destinations and culinary places does not increase significantly, so people must look for a single unit of information for each tourist and culinary destination. So we need information media to facilitate problem-solving in the form of tourist destination applications and culinary places for tourists. With this application, it is hoped to help the problems of tourists who have difficulty finding information about tourist destinations and culinary places in Metro City. The application is designed using the User Centered Design method. Based on the results of testing the level of user satisfaction, the design of the Metro City Visiting application is included in a perfect interval with an average proportion of 80% so that the design can be continued to the application development stage.

Strategi Usaha UMKM Cafe Oma Rahmah

MSMEs Oma Cafe Rahmah is a micro, small and medium business engaged in the culinary field, located in Padang Lubuk Begalung. This cafe offers a wide range of traditional and innovative dishes with regional flavours, which has made it a popular culinary destination in the area. MSMEs Oma Cafe Rahmah implements a strategy that focuses on the quality and authenticity of the dishes served. They use fresh, high-quality local ingredients and combine traditional recipes with a modern twist to create interesting and delicious menus. This reflects their commitment to preserving the region's culinary heritage, while providing a unique culinary experience for customers. In addition, MSMEs Oma Cafe Rahmah also prioritizes friendly and professional service. They pay special attention to customer needs and preferences, creating a warm and comfortable atmosphere in the cafe. This has built a strong relationship between MSMEs Oma Cafe Rahmah and its customers, which contributes to the success and sustainability of this business. In the context of the local economy, the existence of MSMEs Oma Cafe Rahmah has had a significant positive impact. This venture creates jobs for local people and in collaboration with local farmers and suppliers, boosts economic growth in the area. Through innovation in the culinary field, MSMEs Oma Cafe Rahmah has proven that micro, small and medium enterprises can play an important role in the development of the local economy. Their success shows that with a commitment to quality, authenticity, and good service, MSMEs can build a strong and sustainable reputation in the culinary industry.

Hedonism Lifestyle on The Behavior of Visiting Tourism Objects During The Covid-19 Pandemic

The influence of a hedonistic lifestyle on the behavior of those visiting tourist attractions during the pandemic turned out to have quite an impact on the level of individual hedonism in several age groups. A hedonistic lifestyle comes from negative emotions that arise from within each individual who has a desire to buy the product or service he likes. Of course, the changes in the impact that occurred in the COVID-19 pandemic have limited the number of visits and reduced costs, causing the behavior of tourists visiting tourist attractions during the COVID-10 pandemic to be very high. This study is qualitative research by conducting interviews with tourists who visit tourist attractions during the pandemic. This study involved six participants who were willing to be interviewed. The data analysis technique uses an interactive model of qualitative data analysis from Miles and Huberman, namely data reduction, data presentation, and conclusion drawing or verification, which are interactively interconnected during and after data collection. This study aims to explore the factors that encourage the emergence of a hedonistic lifestyle in consumer behavior when visiting tourist attractions. One of the factors is the individual's desire to be satisfied in a culinary destination by buying the product or service he likes. Based on the results of the study, the main factor that supports a hedonistic lifestyle is a high enough income so that a person can buy whatever they want without thinking too much. Most of the participants expressed no remorse or coercion in fulfilling these wishes. It's all based on the high needs of life and self-satisfaction.

Hedonism Lifestyle on The Behavior of Visiting Tourism Objects During The Covid-19 Pandemic

The influence of a hedonistic lifestyle on the behavior of those visiting tourist attractions during the pandemic turned out to have quite an impact on the level of individual hedonism in several age groups. A hedonistic lifestyle comes from negative emotions that arise from within each individual who has a desire to buy the product or service he likes. Of course, the changes in the impact that occurred in the COVID-19 pandemic have limited the number of visits and reduced costs, causing the behavior of tourists visiting tourist attractions during the COVID-10 pandemic to be very high. This study is qualitative research by conducting interviews with tourists who visit tourist attractions during the pandemic. This study involved six participants who were willing to be interviewed. The data analysis technique uses an interactive model of qualitative data analysis from Miles and Huberman, namely data reduction, data presentation, and conclusion drawing or verification, which are interactively interconnected during and after data collection. This study aims to explore the factors that encourage the emergence of a hedonistic lifestyle in consumer behavior when visiting tourist attractions. One of the factors is the individual's desire to be satisfied in a culinary destination by buying the product or service he likes. Based on the results of the study, the main factor that supports a hedonistic lifestyle is a high enough income so that a person can buy whatever they want without thinking too much. Most of the participants expressed no remorse or coercion in fulfilling these wishes. It's all based on the high needs of life and self-satisfaction.

Adaptation of The Creative Economy: Consumer Perception On Digital Transformation of Culinary SMEs In Langsa City

Digitalization is a must to maintain business consistency In the era of pandemics and technological advance. The culinary sector in Langsa City continues to grow, with a wide market ranging from students, students, and households, to industry causing several culinary destinations such as traditional and modern cafes to gain public interest. This study aims to analyze 1) How to adapt the digital transformation of SMEs in the culinary sub-sector in Langsa City, and 2) How is the creativity of the culinary sub-sector actors in the digital transformation adaptation period. This research method was descriptive and quantitative. The respondents of this research are one hundred people who are culinary consumers of Langsa city. Two aspects were measured in the research: digital transformation and innovation carried out by culinary SMEs. The results show that the Culinary SMEs in Langsa City has adapted to digital transformation in their business well. Culinary SMEs show that they have been innovating and being creative in the products offered. Product innovations ranging from taste, packaging, size, and so on are considered quite good and competitive, this shows that SMEs can adapt to compete in the culinary subsector

Pasar Sepuran Di Mata Masyarakat Desa Pagerdawung Kecamatan Ringinarum Kabupaten Kendal

Surprise market is a culinary tour that is in great demand on weekend. One of the culinary destinations that are liked by all circles. This study aims to determine the potential of the Sepuran market in Pagerdawung Village, how the market attracts the attention of the local community so that it prefers the Sepuran market as a traditional market compared to modern markets such as supermarkets and online markets. The method used is descriptive qualitative method and data collection used is in depth interviews and observation. Research results Sepuran Market is the result of the development of traditional markets. The community's thinking continues to develop so that the Sepuran Market emerges as the fruit of the Pagerdawung community's creative thinking. Sepuran Market consists of various culinary delights. Sepuran Market has positive and negative impacts that complement its presence in Pagerdawung Village. In the modernization era, Pasar Sepuran cannot compete with modern markets. Apart from losing in terms of cleanliness, they also lost in terms of permits for buying and selling practices.
 Keywords: surprise market, traditional market, culiner

Analysis of Factors Influencing the Motivation for Traveling to Culinary Destinations and Their Effect on Tourists’ Loyalty and Return

ABSTRACT Many factors affect tourists’ motivation for traveling to culinary destinations. Accordingly, this study analyzes factors influencing the motivation for traveling to culinary destinations and their effect on tourists’ loyalty and return to rural areas. The study adopts a descriptive-analytical methodology and is conducted in two qualitative and quantitative phases. The study population comprises 384 Iranian tourists in three routes of rural tourism in Tehran province, Iran. The findings of factor analysis revealed that, of the 6 identified factors, gastronomic attractions of culinary tourism destinations and specific services offered to tourists are among the main factors motivating tourists to travel to a rural culinary destination. In addition, the findings of structural equation modeling using SMART-PLS showed that variables for tourists’ loyalty and return are influenced by motivational factors for traveling to culinary tourism destinations. Moreover, as a mediating variable, loyalty has a strong, indirect effect on tourists’ return to culinary destinations.

Food at the Edge of the World: Gastronomy marketing in Tórshavn (Faroe Islands)

While relationships between food and tourism have been extensively investigated in recent decades, the Faroe Islands is a lesser studied food destination. This article analyses the specificities of restaurant scene in the context of food tourism in Tórshavn, the capital of the Faroe Islands, based on the official promotion of the dining landscape. The authors specifically discuss how the remote Arctic destination of Tórshavn positions itself as a culinary destination based on concepts of authenticity, exoticism, sustainability and innovation. Results show that the small and isolated capital of Tórshavn balances the exoticism of traditional Faroese food experiences with more generic international flavors and urban spaces. Hence, the case opens interesting perspectives on the negotiations of the local and the global in contemporary food tourism marketing of remote island destinations.

Satay as a Culinary Heritage of Indonesian Gastronomy

Satay is Indonesia's gastronomic culinary heritage that needs to be preserved because it has excellent potential for tourism development. This aims to study the characteristics of satay and what is done to preserve satay as Indonesia's gastronomic culinary heritage. This research is qualitative descriptive. The data used are primary data obtained from direct interviews with 20 satay traders in Yogyakarta, ten chefs of 4-star hotels in Yogyakarta, and the Yogyakarta Special Region Tourism Office. Data collection techniques use interview, observation, and documentation techniques. Data analysis techniques in this study are reduction, presentation, data analysis, and conclusions. The results showed satay food as a culinary heritage of Indonesian gastronomy has a diversity of both types and flavors obtained from different ingredients, spices, and concoctions. Further development is needed to preserve satay so that it becomes culinary that is recognized as a world culinary heritage by publishing Indonesian satay reference books and web/blogs and actively promoting it as an Indonesian culinary destination at regional, national, and international levels. Increase the active role of the government and all stakeholders in Pentahelix in providing information and promotion to increase the popularity of satay as Indonesia's gastronomic culinary heritage.
 Keywords: Satay, Gastronomy, Culinary heritage, Preserved

Quality Improvement to Enhance Customer Satisfaction Using Lean Six Sigma (Case Study: XYZ Restaurant)

Bandung was designated as a national culinary destination city in 2017 by the Ministry of Tourism due to its culinary diversity. The development of food and beverage businesses in Bandung, which increased from 524 in 2020 to 729 in 2021[4], shows that competition in the culinary business is quite intense. XYZ is one of the restaurants that can survive during the Covid-19 pandemic. However, XYZ often experiences complaints from customers regarding the quality of its products and services. Usually, this restaurant can receive 200-300 customers on weekdays and 400-600 customers on weekends. But until now, XYZ only receives 50% of its customers. This research will discuss the improvement of product and service quality using the DMAIC Lean Six Sigma methodology. The research uses primary data by distributing questionnaires to XYZ customers who visited in 2021 to 2023. From the results of the questionnaire, 4 out of 19 sub-variables customers feel that the performance is not good but has a high importance, namely in T1 (Taste), TX1 (Texture), E1 (Empathy), and R1 (Reliability). These four indicators need to be improved so that customers feel satisfied with the services and products provided by XYZ. Based on the main problems from the data obtained, quality improvement efforts that can be made such as employee training and quality control at suppliers. These efforts aim to improve and maintain the quality of XYZ for the long term so that an increase in the number of customers can be achieved, such as 200-300 visitors on weekdays and 400-600 on weekends.

The Presence of Potentially Pathogenic Protozoa in Lettuce (Lactuca sativa) Sold in Markets in the Central Peruvian Andes.

Peru is currently one of the world’s leading culinary destinations, whose world-renowned cuisine uses vegetables, mainly lettuce, as frequent ingredients. Vegetable consumption is promoted worldwide as a part of a healthy diet. However, vegetables, more frequently lettuce, have been implicated as a vehicle of infection for several foodborne parasites. This study aimed to determine the presence of potentially pathogenic parasites in lettuce marketed in the Central Andes of Peru. A total of 75 lettuce samples were collected from the two largest wholesale markets and the main open-air market in Jauja province, in the central Peruvian Andes. The province of provenance (coast vs. highlands), lettuce variety (“curly-leaf”, “iceberg”, and “butter”), and type of market were recorded. The samples were microscopically examined for detection of parasitic life forms using standard parasitological methods including direct slide smear, Lugol’s iodine staining, and Modified Ziehl−Neelsen staining. The overall positivity of parasitic contamination in lettuces was 45.3% (CI 95%: 34−56.6%). Cryptosporidium spp., Isospora belli, Giardia lamblia, Balantidium coli, and Entamoeba spp. were detected in twenty-six (34.7%), six (8%), four (5.3%), two (2.7%), and two (2.7%) lettuces, respectively. I. belli was found in a significantly (p < 0.01) lower proportion in the “butter” variety, and significantly (p < 0.05) higher contamination with G. lamblia was found in lettuce sold at the open-air market. B. coli, G. lamblia, and E. histolytica/E. dispar/E. moshkovskii were detected only in lettuce from the highlands (Tarma province). This study provides important data for health authorities to develop food safety programs. This information is also of interest to the international community because of the increased visibility that Peru has gained as a tourist destination.

Upaya Indonesia Melalui Program Indonesia Spice Up The World dalam Mengenalkan Rempah dan Kuliner di Mancanegara

The Government’s program, namely Indonesia Spice Up The World is one of the Indonesia government’s effort to improve Indoneia culinary and spices which has been planned since June 2020 with an implementation target starting in 2021-2024. With the aim introducing Indonesian spices and culinary delights to the world community as an effort to increase local spice exports and increase the diaspora of Indonesia restaurants. This study aims to analyze and provide information related to the importance of the Goverment’s program, namely Indonesia Spice Up The World which is expected to be a forum for introducing spice products and expanding Indonesia restaurants. This study used a qualitative mrthod with descriptive analysis research type by processing data that originates from library research. The approach in this study uses nation branding by looking at Indonesia Spice Up The World as a program to support the Indonesia Government efforts. The research result obtained are in line with the four pillars in the Indonesia Spice Up The World program whose development does not solely use culinary delights, but is suppoerted by spicesm Indonesia restaurant, processes spice products and culinary destinations. The Indonesia government then became a competition for more coorperation with importers of spices, boosting the local culinary industry and boosting local and global sectors so that Indonesia’s condiments would be able to consistenly attend international markets.

Seafood of java sea: gebang mekar tourism village as a case study for culinary destination in coastal area of cirebon west java

The vast Indonesian sea provides abundant marine resources such as seafood. In addition to it, Indonesia also has an enormous coastline that can be utilized for tourism activities. Java sea in north Java Island has become a source of fishermen in Indonesia since 15 centuries, Gebang Mekar Village located in Cirebon, the northern part of Java Island has been stated by the local government to become a pioneered tourist destination for marine tour cultural activities and also for its culinary delicacy especially for seafood dishes. This study aims to analyze the potency of Gebang Mekar and its relations with Cirebon culture, and also having foodscape analysis finding how local the component of ingredients in its recipe. This study finds that Gebang Mekar has many kinds of seafood, especially for crabs, shrimps, squids, and seashells. And it suits with Cirebon local seafood recipe that has more than 16 seafood recipes. We trace the ingredient from the local recipe and analyze the foodscape and finds that most of the ingredients come from the local Cirebon and neighboring regions inside West Java. Only one ingredient (garlic) that to fulfill the quantity needs, should be imported from China. To support Gebang Mekar as a seafood culinary tourism destination there still plenty of tasks to do, such as local people empowerment by giving them some workshops in seafood restaurant management.

Ceviche Revolution

As the flagship national dish and candidate for UNESCO intangible heritage, ceviche has become a poster child for Peru’s global gastronomic revolution in the past decade. Led by “gastropolitical elites,” the Peruvian boom sought to influence perceptions of the country, from struggling economy blighted by internal conflict to sophisticated culinary destination and exporter of world-class cuisine. However, the elite-led boom echoes colonial power structures, whereby indigenous and nonwhite Peruvians are exploited and/or erased. As a raw-fish dish with a historical attachment to the ocean-imported disease cholera, as well as contemporary associations with marine microplastics, ceviche is firmly entangled with water. Considering that coastal lifeways have hitherto been overlooked in analyses of Peruvian gastronomy, ceviche merits particular attention for the way in which it is globally framed by gastropolitical elites. Using interviews with Peruvian interlocutors and ethnographic fieldwork in London’s Peruvian culinary scene, in this article I address the ceviche discourse and its place within the construction of the nation. I will argue that, in relying on the popularity of Japanese food and presenting ceviche as sushi-like (though importantly, not necessarily “nikkei”), gastropolitical elites seek to remove the dish from its situated realities, where it is associated with dirt, disease, and the nonwhite. I analyze the historic cholera outbreak and an Oceana marine microplastics campaign to discuss the embedded discourse inherent in what, or who, is “not wanted” in ceviche’s exported image, to conclude that, through ceviche, elites attempt to refashion the nation following logics of coloniality.

The analysis on work motivation at restaurant as culinary destination in kerawang city west java on covid-19 pandemic

COVID-19 pandemic has severely affected for tourism and hospitality businesses globally which caused the transformative on that business particularly the management business, in turn, was the Human Resources Management. The phenomenon was interesting to be studied for providing essential concept of human resources management. The purpose of this study was to analyze the employee motivation and its impact on work performance during the pandemic at Bakmi Kota Lama 1819 KIIC Restaurant in Karawang City of West Java Province. This qualitative study was collecting the data by implementing the techniques approach of participative observation by visiting the restaurant as a visitor. The informants were the owner, chef, cook helper, drink section personnel, and waiter or waitress. The results indicated that the management struggled to provide of the regional standard of minimum wages for the employees. The employees still maintained good motivation to show the productive performance in terms of pandemic survival. The management also has determined to reduce the number of employees by rescheduling the employees to work three times a week. This caused a little complaint from the employees since there was extra workload due to double job.

TOURISM DEVELOPMENT THROUGH CREATIVE ECONOMY IN SAUDI ARABIA: SUSTAINING COFFEE AS A CULINARY DESTINATION IN BURAIDAH

Ideas and community synergy are required in maintaining a creative economy in strengthening not only the local economy but likewise being a role in its development of coffee productivity, profitability and quality growth in the Middle East's coffee value chain to the global level. Visiting the development of specialty coffee in Saudi Arabia in recent years has made it one of the options for the creative economy built on community development in local tourism growth. Critically in Buraidah as one of the UNESCO Creative Cities Network (UCCN) in the field of gastronomy, specialty coffee is entirely resonant with its synergies around the coffee value chain in Saudi Arabia, making it one of the proponents of the local creative economy. This paper is a qualitative descriptive through the literature, observations, site visits and interviews, which were analysed, concluded that the creative economy through coffee in Buraidah has developed more profoundly in strengthening the sustainable economy as a culinary destination in the region. All actors from the coffee value chain in the region are anticipated to be able to sustain its development for a better future generation.

Consuming Location: The Sustainable Impact of Transformational Experiential Culinary and Wine Tourism in Chianti Italy

Tourists visit wine and culinary destinations for unique, geographically indicated experiences that are place specific. The objective of this research is to understand how the transformational potential of experiential wine and culinary tourism best promotes sustainability in the context of international educational travel. Our case study in the iconic Chianti Region of Italy applies a ‘Hopeful Tourism Enquiry’ perspective and focuses on participatory, co-transformative learning, and mindful sustainability. A mixed qualitative research strategy was implemented that integrates the results of in-depth interviews with industry experts, excerpts from expository travel journals simultaneously captured during the experience, and focus group dialogues with participating students at the end of the field course. This case study revealed three overlapping thematic results that illustrate the influence of experiential educational tourism on the sensory and cultural experience of sustainable food and wine to produce co-transformative learning. The co-creation of memorable experiences establishes a unique sensual representation of provenance through the interaction with the region through narrative so that not only is the food and wine being consumed, but also the consumption of place through the storyscape of a positive and memorable experience.