Exploring the dimensions of local food tourism in Cirebon

Authors

  • Sri Widya Wijanarti Universitas Prasetiya Mulya
  • Ambara Purusottama Universitas Prasetiya Mulya

DOI:

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

Keywords:

Culinary Attribute, Culinary Atmosphere, Culinary Experience, Local Food Tourism

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.

Author Biographies

Sri Widya Wijanarti, Universitas Prasetiya Mulya

Sri Widya Wijanarti adalah Manager Program S1 Hospitality Business di Universitas Prasetiya Mulya, pengajar di beberapa mata kuliah seperti Food and Beverage Operation, Food and Beverage Management, Food and Beverage Business, Coffee Business and Management, dan Revenue Management. Aktif didalam perencanaan dan pembangunan laboratorium penunjang proses pembelajaran di program studi Pariwisata seperti Kitchen Lab dan Dry Mock Up Room Lab. Disamping itu juga berperan sebagai perancang Mata Kuliah Pilihan Coffee Business and Management  di S1 Business, yang merupakan kolaborasi antara Jurusan S1 Business dan S1 Hospitality Business. Selain itu, Widya juga aktif menuliskan pemikiran dan analisisnya di bidang Kuliner untuk Majalah Bisnis internal yang diterbitkan oleh Prasetiya Mulya.

Ambara Purusottama, Universitas Prasetiya Mulya

Ambara adalah salah satu pengajar di Program Studi S1 Manajemen di Universitas Prasetiya Mulya. Mata kuliah yang diajarkan antara lain Business Creation dan Business Development.

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Published

2022-06-15

How to Cite

Wijanarti, S. W., & Purusottama, A. (2022). Exploring the dimensions of local food tourism in Cirebon. Jurnal Pariwisata Pesona, 7(1), 19–28. https://doi.org/10.26905/jpp.v7i1.7266

Issue

Vol. 7 No. 1 (2022): Edisi Juni 2022

Section

Articles

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