Exploring the dimensions of local food tourism in Cirebon

Sri Widya Wijanarti, Ambara Purusottama

Abstract


The sustainability of a tourist destination can be achieved by correctly planning, exploiting, and growing the area's tourism potential. Local gastronomy is one of the potentials that can be cultivated. Local cuisine has evolved into a driving force in enticing tourists to a destination. The goal of this research is to better understand the consumption habits of local food tourists. A food tourism framework is defined in this study, which includes culinary attribute, culinary experience, and culinary atmosphere. A total of 337 people who participated in a cuisine tour in Cirebon were surveyed to test the framework that has been built. Data was processed using descriptive statistical methods, followed by cross analysis using the Independent Sample T-Test on measurement results that had been adjusted to the respondents' attributes. The data demonstrate a strong response to culinary attribute, culinary experience, and culinary atmosphere. This research provides practitioners and stakeholders with a new perspective on what should be a concern in the development of culinary tourism in Cirebon. This study adds to the food tourism literature by elaborating on the notion of local food tourism, which is articulated effectively in this study.


Keywords


Culinary Attribute; Culinary Atmosphere; Culinary Experience; Local Food Tourism

Full Text:

PDF

References


Abdullah, S. I. N. W., & Lui, E. (2018). Satisfaction Drivers and Revisit Intention of International Tourists in Malaysia. Journal of Tourism, Hospitality and Environment Management, 3(9), 1–13.

Choe, J. Y., & Kim, S. (2018). Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention. International Journal of Hospitality Management, 71(May 2017), 1–10. https://doi.org/10.1016/j.ijhm.2017.11.007

Gu, Q., Li, M., & Sam, S. (2021). The role of nostalgia-evoking stimuli at nostalgia-themed restaurants in explaining benefits , consumption value and post-purchase behavioral intention. International Journal of Hospitality Management, 96(April), 102955. https://doi.org/10.1016/j.ijhm.2021.102955

Hariyanto, O. I. B. (2016). Destinasi Wisata Budaya dan Religi di Cirebon. Ecodemica, IV(2), 214–222.

Henderson, J. C. (2009). Food tourism reviewed. British Food Journal, 111(4), 317–326. https://doi.org/10.1108/00070700910951470

Im, J., Qu, H., & Beck, J. A. (2021). Antecedents and the underlying mechanism of customer intention of co-creating a dining experience. International Journal of Hospitality Management, 92, 102715. https://doi.org/10.1016/j.ijhm.2020.102715

Johns, N., & Pine, R. (2002). Consumer behaviour in the food service industry: A review. Hospitality Management, 21, 119–134.

Kauppinen-Raisanen, H., Gummerus, J., & Lehtola, K. (2013). Remembered eating experiences described by the self, place, food, context and time. British Food Journal, 115(5), 666–685. https://doi.org/10.1108/00070701311331571

Kim, S. S., Young, J., Choe, J., Kim, P. B., Sam, S., Young, J., Choe, J., Kim, P. B., & Kim, S. S. (2020). Effects of Local Food Attributes on Tourist Dining Satisfaction and Future Intention: The Moderating Role of Food Culture Difference. Journal of China Tourism Research. https://doi.org/10.1080/19388160.2020.1805667

Kotler, P., Bowen, J. T., & Baloglu, S. (2020). Marketing for Hospitality and Tourism (8th ed.). Pearson.

Kumar, S., Talwar, S., Murphy, M., Kaur, P., & Dhir, A. (2021). A behavioural reasoning perspective on the consumption of local food . A study on REKO , a social media-based local food distribution system. Food Quality and Preference, 93(April), 104264. https://doi.org/10.1016/j.foodqual.2021.104264

Lim, X. J., Ng, S. I., Chuah, F., Cham, T. H., & Rozali, A. (2020). I see , and I hunt: The link between gastronomy online reviews, involvement and behavioural intention towards ethnic food. British Food Journal, 122(6), 1777–1800. https://doi.org/10.1108/BFJ-07-2018-0459

Liu, C. S., Su, C., Gan, B., & Chou, S. (2014). Effective restaurant rating scale development and a mystery shopper evaluation approach. International Journal of Hospitality Management, 43, 53–64. https://doi.org/10.1016/j.ijhm.2014.08.002

Mak, A. H. N., Lumbers, M., Eves, A., & Chang, R. C. Y. (2012). Factors influencing tourist food consumption. International Journal of Hospitality Management, 31(3), 928–936. https://doi.org/10.1016/j.ijhm.2011.10.012

Martin, J. C., Roman, C., Guzman, T. L.-G., & Moral-Cuadra, S. (2020). International Journal of Gastronomy and Food Science A fuzzy segmentation study of gastronomical experience. International Journal of Gastronomy and Food Science, 22(August), 100248 Contents. https://doi.org/10.1016/j.ijgfs.2020.100248

Mirosa, M., & Lawson, R. (2011). Revealing the lifestyles of local food consumers. British Food Journal, 114(6), 816–825. https://doi.org/10.1108/00070701211234345

Mohamed, M. E. A., Hewedi, M. M., Lehto, X., & Maayouf, M. (2020). Egyptian food experience of international visitors: A multidimensional approach. International Journal of Contemporary Hospitality Management, 32(8), 2593–2611. https://doi.org/10.1108/IJCHM-02-2020-0136

Novianti, R. A., & Purnama, R. (2011). Pengaruh Shopping Experience Terhadap Brand Image Kawasan Objek Wisata Belanja Batik Trusmi(Survei terhadap Pengunjung Kawasan Objek Wisata Belanja Batik Trusmi Kabupaten Cirebon). Tourism and Hospitality Essentials Journal, I(2), 121–136.

Pearson, D., Henryks, J., Trott, A., Jones, P., Parker, G., Dumaresq, D., & Dyball, R. (2011). Local food: understanding consumer motivations in innovative retail formats. British Food Journal, 113(7), 886–899. https://doi.org/10.1108/00070701111148414

Pestek, A., & Nikolic, A. (2011). Role of traditional food in tourist destination image building: example of the city of Mostar. UTMS Journal of Economics, 2(1), 89–100.

Pimentel, J. (2010). A note on the usage of Likert Scaling for research data analysis A note on the usage of Likert Scaling for research data analysis. USM R&D, 18(2), 109–112.

Sims, R. (2009). Journal of Sustainable Tourism Food , place and authenticity : local food and the sustainable tourism experience. Journal of Sustainable Tourism, 13(3), 321–336. https://doi.org/10.1080/09669580802359293

Smith, S., & Costello, C. (2009). Culinary tourism: Satisfaction with a culinary event utilizing importance-performance grid analysis. Journal of Vacation Marketing, 15(2), 99–110. https://doi.org/10.1177/1356766708100818

Soltani, M., Nejad, N. S., Azad, F. T., Taheri, B., & Gannon, M. J. (2020). Food consumption experiences: A framework for understanding food tourists’ behavioral intentions. International Journal of Contemporary Hospitality Management, 33(1), 75–100. https://doi.org/10.1108/IJCHM-03-2020-0206

Sulek, J. M., & Hensley, R. L. (2004). The Relative Importance of Food, Atmosphere, and Fairness of Wait: The Case of a Full-service Restaurant. Cornell Hotel and Restaurant Administration Quarterly, 45(3), 253–247. https://doi.org/10.1177/0010880404265345

Taherdoost, H. (2016). Sampling Methods in Research Methodology ; How to Choose a Sampling Technique for. International Journal of Academic Research in Management, 5(2), 18–27.

Tikkanen, I. (2007). Maslow’s hierarchy and food tourism in Finland: five cases. British Food Journal, 109(9), 721–734. https://doi.org/10.1108/00070700710780698

Tsai, C. S., & Wang, Y. (2017). Experiential value in branding food tourism. Journal of Destination Marketing & Management, 6(1), 56–65. https://doi.org/10.1016/j.jdmm.2016.02.003

Tuzunkan, D., & Albayrak, A. (2016). The Importance of Restaurant Physical Environment For Turkish Customers. Journal of Tourism Research and Hospitality, 5(1). https://doi.org/10.4172/2324-8807.1000154

Voon, B. H. (2012). Role of Service Environment for Restaurants: The Youth Customers’ Perspective. Procedia - Social and Behavioral Sciences, 38(December 2010), 388–395. https://doi.org/10.1016/j.sbspro.2012.03.361

Wu, K., Raab, C., Chang, W., & Krishen, A. (2016). Understanding Chinese tourists ’ food consumption in the United States. Journal of Business Research, 69(10), 4706–4713. https://doi.org/10.1016/j.jbusres.2016.04.018

Youn, H., & Kim, J. (2017). International Journal of Hospitality Management Effects of ingredients , names and stories about food origins on perceived authenticity and purchase intentions. International Journal of Hospitality Management, 63, 11–21. https://doi.org/10.1016/j.ijhm.2017.01.002




DOI: https://doi.org/10.26905/jpp.v7i1.7266

Refbacks

  • There are currently no refbacks.




Jurnal Pariwisata Pesona

Editorial Office    
Address:Jl. Bandung No. 1 kota Malang 65113  
Phone:+62341580303  
Mobile / Whatsapp:+6281336986201 (Anisa Zuhria Sugeha)  
Email:pesona.pariwisata@unmer.ac.id  
     
Jurnal Pariwisata Pesona has been indexed on:

 


Creative Commons License
Jurnal Pariwisata Pesona is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

web statistics View My Stats