Culinary Destination Research Articles

The Branding of Padang City: How Does It Affect The City Image and Tourist Visit Decision?

Padang has widely known as the tourism destination in Indonesia. This city is the capital of West Sumatera Province which win three World Halal Tourism Award categories in 2016; World's Best Halal Culinary Destination, World's Best Halal Destination and Halal World's Best Tour Operator. This study aims to determine the effect of Padang’s city branding (Presence, Place, potential, Pulse, People, Pre-requisite) towards its city image (cognitive, affective, conative) and tourist visit decision. Moreover, city image is also placed to be intervening variable between city branding and tourist visit decision. Based on the tourist data collected by survey (200 samples), structural equation modeling using Smart PLS 3.0 and Sobel Test were employed to test the research model. The findings indicate that the relationship in purposed model are significant. For researchers this study provides a basis for further development of city banding of Padang. For government and destination marketing organization (DMO), understanding the key construct is crucial to increase visitors and better perceived city image.

Culinary Tourism Analysis at Restaurants with Tourism Satisfaction Mediation

Purpose: The study analyzes culinary tourism owned by restaurants in South Tangerang City to find out whether there is tourist satisfaction and what are the factors that can provide culinary tourists’ satisfaction. This research is also to find out, whether a restaurant in South Tangerang City has become a popular culinary destination. Design/Methodology/Approach: Respondent data collected on tabulations, processed and analyzed by SEM Wrap PLS. Findings: The results show a positive and significant relationship between service quality and tourist satisfaction, a positive and significant relationship between service quality and tourist loyalty through tourist satisfaction. The results also show a positive and significant relationship between tourist satisfaction and tourist loyalty. Practical Implications: For entrepreneurs in the field of culinary tourism to develop strategies to increase the value of a culinary tourism service product. Providing benefits for the development of halal culinary tourism. Helping the South Tangerang City government in developing halal culinary tourism. Originality/Value: The study provides a deeper understanding of the desires of culinary tourists to restaurants in South Tangerang City.

Higiene Dan Sanitasi Pada Pedagang Makanan Jajanan Bali Di Destinasi Wisata Kuliner Pasar Malam Sindu, Sanur, Bali

Sindu night market as a culinary destination is in good demand by foreign tourists staying in Sanur to enjoy traditional Indonesian foods. Various traditional foods are available in this market, such as Nasi Campur Banyuwangi, Sate-Gule Kambing Madura, including other Balinese food. Traditional Balinese foods have a strong tast, but have not been much sought after by tourists. In-depth research on hygiene and sanitation at Bali food vendors shows a problem and weakness. This research uses a descriptive method through a cross-sectional approach which allows textual data from interviews to be quantified for clear measurements. Subject measurement was performed on the subject variable at the time of examination. This does not mean that all research subjects were observed at the same time, but can be different subject at different times. The subjects of this study are the characteristics of food traders, personal hygiene of food traders, equipment sanitation and serving sanitation. The conclusion of this study showed that generally traditional Balinese street food traders at the Sindu night market understand the importance of taking hygiene and sanitation measures for food safety, seen from the characteristics of food traders, personal hygiene of food traders, equipment sanitation and serving sanitation. However, not all traders apply this when providing services. Keywords: Hygiene, Sanitation, Food Handler, Snacks, Culinary Tourism.

Mobile Recommendation System for Culinary Tourism Destination using KNN (K-nearest neighbor)

Currently culinary tourism is becoming very popular among the Indonesian people. People make visits to interesting culinary places. They want to visit a culinary place that is strategic, comfortable, and cheap as their culinary destination. The culinary destination in Yogyakarta that continues to grow every year makes the tourists who will visit be confused to determine the location of culinary tourism that they will choose. Travelers need references and recommendations to help them determine culinary destinations that meet their expectations. Mobile devices and application guides are able to gather information about an environment and suggest certain places such as tourism locations, based on context factors such as location, weather conditions, and the time needed to get there. The purpose of this study is to develop a recommendation system for culinary tourism destinations in Yogyakarta based on mobile using the KNN (K-nearest neighbor) algorithm. The method used in this study consists of five main steps: literature study, identification, data collection, implementation, and evaluation. The recommendation system is based on previous user ratings of food taste, environmental atmosphere, price, service and distance between users and location. The weight of each criterion is tailored to the needs of the user. The results showed that the mobile application recommendation system was able to provide recommendations to users to determine culinary tourism destinations in Yogyakarta in accordance with the parameters of user desires.

The “Misura Aurea” of Italian Cooking: Defining Authentic Foods for Locals and Tourists in Postwar Italy, 1953 to 1974

ABSTRACTThe growth of postwar mass tourism in Italy drove the assertion of Italian identity through so- called authentic foods. I follow the actions of culinary societies alongside private and government tourism promoters, arguing that the history of “true” Italian food reveals the contradictory results of globalization as it related to reactions to Americanization. Discourses of genuine Italian cuisine managed by the Accademia Italiana della Cucina in particular relied on the market as a site of cultural production and borrowed its logic of standardization to guarantee quality. Postwar efforts codifying Bologna’s traditional cuisine and promoting it as a culinary destination demonstrates the challenge of democratizing discourses of food and identity and affirm the role negotiations of power have played in defining Italian food.

Involvement of Rural Tourism Operators in the Project “Sibiu European Gastronomic Region”

In the context of the activities specific to the “Sibiu European Gastronomic Region in the year of 2019” project, the sustainable rural development of the five micro regions (Marginimea Sibiului, Olt Country, Hârtibaciului Valley, Târnavelor Valley and Secaselor Land), aims to bring a new concept of integrated and systemic approach to the role of promoting traditional activities in which gastronomy plays an important role. Gastronomic touristic products incorporate values of environment, landscape, parts of local culture, traditions, local cuisine, traditional costumes, local food and rituals, associated with gastronomic experience – the way the edibles are served and presented, as well as ingredients, preparation methods. Identifying the culinary destination is one of the challenges of creating touristic products, in which an important role goes to guesthouses. The aim of the paper is to analyze the preferences of the tourists for practicing gastronomic tourism and the involvement of the rural tourism operators in the project, taking into account the types of preferred events. In this regard, it has been elaborated a questionnaire for the tourists accommodated in the rural and agro-touristic guesthouses from two micro regions representative of the Sibiu County, respectively Hârtibaciului Valley and Marginimea Sibiului. Also, there have been held discussions with the guesthouse’s administrators, who are actively implicated in the diversification of the mass tourist services supply by designing new tourist products, which incorporate traditional reinterpreted recipes, accompanied by a story of the place and source of raw material.

Strategi Peningkatan Penjualan Makanan Tradisional Sunda Melalui Daya Tarik Produk Wisata Kuliner di The Jayakarta Bandung Suite Hotel & Spa

The increase in the number of visitors to the hotel each year has the potential to further develop, but the problem is the appeal of Traditional Sundanese Foods found in the hotel is not known by many people. This study aims to formulate the appropriate sales promotion strategy to be applied at The Jayakarta Bandung Suite Hotel & Spa through SWOT analysis approach. Where based on SWOT analysis results, external factors with the highest score that affect the increase in sales is an opportunity factor is branding the city of Bandung as a culinary destination, while the highest threat is food from other countries. Internal factor with highest score is the strength factor that is the appeal of the menu offered, while the weakness factor is promotion. A suitable strategy to be applied for market is penetration strategy and product improvement strategy.

Marketing Istanbul as a culinary destination

Abstract This study investigates whether and how Istanbul, Turkey is marketed and promoted as a culinary destination. Based on a critical literature review, a research framework was developed, and official brochures and websites for Istanbul, Turkey, were content-analyzed. The research findings suggest that although Istanbul has rich culinary resources and offers many domestic and international cuisines, the city is not well marketed and promoted as a culinary destination. This is one of the first studies discussing how far a leading urban destination in a developing country is not successfully marketed and promoted as a culinary destination. Based on the research findings, this study offers specific theoretical and practical implications on how Istanbul and similar destinations can better utilize their unique culinary resources.

PELESTARIAN RAWON NGULING SEBAGAI NILAI TAMBAH PADA PENGEMBANGAN WISATA KULINER TRADISIONAL INDONESIA

Rawon is a typical food from East Java. Appearance of this meat soup is typical with blackish-colored sauce for wearing kebwak spice. Rawon Nguling's restaurant in Probolinggo is one of the most famous culinary destinations. This restaurant has been around since 1942 and now has 11 franchised restaurants in several cities in Indonesia. As one of the traditional culinary wealth, Rawon Nguling is worth preserving. For that required a proper development step by using the standard approach of spice Rawon Nguling and cooking techniques that is more practical ie freezing spices. From the result of research, Rawon Nguling standard spice (Rawon Nguling-Fajar seasoning) frozen up to 15 days in research scale, proved to be able to produce spice Rawon Nguling with flavor, smell / flavor, and color that is not different from Rawon Nguling fresh standard . In the form of frozen spices, the Rawon Nguling spices become more practical, more durable stored, and allow to be preserved. From the results of proximate analysis, Rawon Nguling is a food with a complete nutritional composition, especially as the fulfillment of animal protein requirements of 52.2% of AKG. In addition, spices in Ngurah Rawon cuisine also contain a variety of bioactive compounds that are good for maintaining health, including antioxidants, antimicrobial, antidiabetic, antitumor, and other functions.

Pengaruh Kecerdasan Emosional terhadap Kinerja Karyawan


 Culinary business from every new is always increasing, has always been the highest compared with other types of business. Based on data from the print media, Bandung is designated as an Indonesian culinary destination because it contributes greatly to the state revenue. However, there are problems that often occur especially in the culinary field, one of which is from human resources. This study was conducted to determine the effect of human resources viewed from emotional intelligence to employee performance. The method used is descriptive analysis to obtain the results of emotional intelligence is in the high category and employee performance is also in the high category. The result of simple linear regression analysis obtained equation Y = 13.060 + 0.420X, with R Square of 0.599 means there is contribution between emotional intelligence to employee performance equal to 59.9%.

Do tourists’ gastronomic experiences differ within the same geographical region? A comparative study of two Mediterranean destinations

PurposeThe purpose of this paper is to discover the common and differentiating food factors that affect tourists’ gastronomy satisfaction by comparing tourists’ gastronomic experiences at two culinary destinations in the Mediterranean region.Design/methodology/approachA total of 396 usable questionnaires were collected using a convenience sampling method from Cordoba (Spain) and Hatay (Turkey). The data were analysed through descriptive and multivariate analysis methods, including frequency analysis, multiple independent samples t-tests, χ2 analysis and multiple regression analyses.FindingsThe results indicate that both of the destinations primarily attract existential type gastronomic tourists; however, they also attract recreational and diversionary types of tourist, particularly in Cordoba. From the perspective of Mediterranean cuisine, food quality and traditional gastronomy were determined to be common crucial factors for tourists’ food consumption satisfaction, which outweighs the effects of price, facilities and atmosphere. In addition, service and hospitality and innovation and new tastes in the dishes are the significant factors; however, factors vary according to the destination.Originality/valueThis study makes a significant contribution to the field food tourism by identifying common significant and insignificant and differentiating food factors that affect tourists’ gastronomic satisfaction in culinary destinations within the same geographical region. The results have the potential to provide a broader perspective for destination marketers and culinary establishments.

INTRODUCING ACEH TRADITIONAL CULINARY AS TOURIST ATTRACTIONS

In recent time, tourism industry has not only been one of the rapidly growing fields of the world economy, but also has brought about economy development for diverse states and regions. Food is one of the principal factors are items that have been neglected in the most of the studies. To survive, in the first place, every tourist as an organism need to eat and drink and the uniqueness of culinary make it more interest them. We choose Aceh because it is one of the provinces in Indonesia which has a long cultural history, including the potential culinary.This study was designed to find local culinary deserve to be featured as an identifier of Aceh as a culinary destination. The approach used in this study is a descriptive exploratory study, because this study is a description of the data in tabular form and narrative facts corresponding field. The primary data obtained from interviews, observations and focus groups involving all tourism stakeholders.The results obtained showed that Aceh has a varied culinary potential and very full featured, yet necessary efforts to familiarization some of food Aceh in the international community. Another thing is that most typical culinary Aceh is presented for ceremonial purposes that have not been commercialized. The people of Aceh Aceh saw three meals that can be used as icon is Kuwah Belanggong, Ayam Tangkap, and Mie Aceh. The promotions and strategies to educate travelers about the culinary profile seem to be done to make the maximum of the featured foods familiar to tourists.

Exploring Potentials for Culinary Tourism through a Food Festival: The Case of Thessaloniki Food Festival

This paper seeks to conceptualize the way Thessaloniki is promoting culinary tourism, whilst supporting and building upon local networks; engaging and co-creating an urban experience with its citizens and visitors. The aim of the paper is to suggest a potential framework that can be used as a strategic planning tool for the promotion of culinary tourism in Thessaloniki. In this direction, a food festival is being investigated. The last, is conceived by the organizers as the foundation of the idea of culinary tourism in the city. However, the findings indicate that there is a lack of active participation by the locals and not enough communication among various assets that are associated with the culinary identity of the city. In general, Thessaloniki seems to embody the ongoing struggle of a new destination, which is dealing with the complex process of branding and marketing without having the proper tools and the vital required collaboration between its structural networks. Accordingly, the research provides a lens through which the culinary culture of Thessaloniki can be used as a strategic pillar for stimulating a sustainable way of “consuming” and promoting the city’s identity; enhancing Thessaloniki’s appeal as a culinary destination.

INOVASI DALAM KOMPETISI: USAHA KULINER LOKAL MENCIPTAKAN KEUNGGULAN KOMPETITIF DI UBUD

Esteemed for its culture, Ubud has developed its image as culinary destination in Bali. The creation of this new branding of Ubud is attached to the dedication of its local talents who consistently serves Balinese food to tourists. Seeing these ongoing developments, this study analyzes the following aspects (1) Ubud and it’s development as culinary destination, (2) innovation showed by local culinary talents, and (3) thin line between cultural enrichment and deprivation. Using critical
 qualitative, this research was conducted by implementing indepth
 interviews to selected interviewes.Theories used are cultural tourism and sustainable tourism approaching to related aspects such as experience economy, millennial generation; community based tourism, and invented tradition. Results of this study are (1) the development of Ubud as culinary destination in Bali is not only supported by changes in tourist’s motivation but also the ability of it’s local talents to productively innovate (2) innovation in products, promotions and experiences are the keys in promoting sustainability of these local businesses, and (3) the growth of local culinary enrich cultural experience and is proven to strengthening Ubud’s image as a cultural tourism destination.

No Longer Invincible: Women’s Role in Promoting Ubud as Culinary Destination in Bali

No Longer Invincible: Women’s Role in Promoting Ubud as Culinary Destination in Bali

Peru's image as a culinary destination

ABSTRACTDestination image is the cumulative product of individuals processing information about a destination over time. This image comes from different sources, like media articles intended to inform a general audience and promotional materials intended to persuade potential tourists to visit. Various aspects of a destination can provide the focal point for its image, including its unique foods. With the growing interest in food in the media and in tourism, the image of places around the world is increasingly centered on this topic. Peru offers a timely case study to investigate this issue; in recent years, it has gained an international reputation as a culinary destination. The research discussed in this paper examines both popular media articles and official tourism promotions to understand the devices used to construct Peru as a culinary destination. It uses quantitative and qualitative content analysis of magazine and newspaper articles targeted at an American audience and the U.S./English version of the Official Travel and Tourism Portal. This research finds that the image of Peru as a culinary destination is consistent between sources, but there are some differences in the meanings of this content based on type of source, intended audience, and expectations about that audience.

SISTEM KERJA SAMA TRAVEL AGENT PENJOR BALI DENGAN KEBERADAAN GEKKO THE OCEAN CAFE? DI PANTAI KEDONGANAN KECAMATAN KUTA SELATAN KABUPATEN BADUNG

To develop cafe? industry in Kedonganan, cafe? managers work together with Travel Agent to maintain cafe? industry. One of cooperation is conducted in collaboration with Travel Agent, because it has been known that Kedonganan Cafe? is one of the including culinary destinations for the package of Travel Agent. Data collection technique use observation, in-depth interviews, and library research. Type of data used is quantitative data and qualitative data. Data sources use primary data and secondary data. Data analysis method is descriptive qualitative analysis using the SWOT. Results of discussions conducted with SWOT that SO strategy is a strategy to increase cooperation with the Travel Agent, WO strategy is a strategy of delivering the best service and increase promotion, ST strategy is a strategy for cooperation contract agreements so that there are rules that bind both parties, WT strategy is a strategy to maintain and seafood prices set by mutual agreement so that the entire cafe? manager harmonious relationship between fellow managers.The suggestion in this paper is in the doing that the agreement has been agreed to include regulations that govern both parties, preferably whole cafe? manager called a meeting together to set prices and package alacarte seafood for Travel Agent.

Tourist Preference of Food and Beverage in South India with Special Reference to Madurai

The paper explores about the food preference and likings of the tourists in Maduri. As food being the integral part of the major revenue contributor. The objective of the study is to evaluate the preference of food by sample tourists and to analyze the impact of food and beverage experience during a tour. The study requires both secondary and primary data. The secondary data required could be gleaned from prestigious journals and reports the primary data could be collected from the respondents by the personal interview method. The findings reveal that the foreigners have really enjoyed the food and provided by our food and beverage outlets and the place could be suggested as culinary tourist destination of south India.

Developing a theoretical framework to analyze an urban culinary culture and explain restaurant cluster developments

Purpose– The purpose of this paper is to develop a theoretical framework to explain the development of sustainable culinary places and restaurant clusters.Design/methodology/approach– The theoretical approach is based on a multi-level and multi-perspective case study approach toward studying the organization and governance of clusters of culinary activities and firms.Findings– The main part of findings is based on the comparison of two case studies of the development of restaurant clusters, representing two different forms of knowledge management and governance.Research limitations/implications– The findings underscore the importance of local entrepreneurs, cluster organization and governance, knowledge exchange and learning and dependence on a local catchment area. The findings also show that several forms of cluster organization can coexist in the same area and support each other, adding to increased sustainability and connectedness in an urban area.Practical implications– The findings indicate that there is a need for a more realistic approach to the development of culinary places and destinations, and not solely rely on place branding, standard marketing procedures and support from local authorities. To develop a sustainable and connected place, we need an appropriate form of organization and governance. The findings indicate that different types of restaurant clusters require different forms of governance of knowledge management processes to be effective.Social implications– The paper directs attention to the fact that the food sector constitutes an important sector for employment of immigrants, females and part-time workers, which together constitute the largest group with regard to unemployment in many cities. The paper also shows how the evolution of a culinary culture in Oslo has contributed to solidarity within and between ethnic groups, which is sorely needed today.Originality/value– This paper shows that sustainable, liveable and connected places can be developed without reliance on standard branding and marketing procedures, and despite opposition from the retail industry and lack of support from local authorities.

New Orleans Revisited: Notes of a Native Daughter

“Best Culinary Destination.” “Best City for Night Owls.” “Best NFL City to Party In.“ “Best City for Girlfriend Getaways.” “Top National Halloween Destination.” “Best Destination in the US and Worl...