The Representation of Culinary Experience as the Future of IndonesianTourism Cases in Bandung City, West Java

Rita Komaladewi, Asep Mulyana and Dika Jatnika
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Rita Komaladewi: Department of Management and Business, Universitas Padjadjaran, Bandung, Indonesia
Asep Mulyana: Department of Management and Business, Universitas Padjadjaran, Bandung, Indonesia
Dika Jatnika: Department of Management and Business, Universitas Padjadjaran, Bandung, Indonesia

International Journal of Business and Economic Affairs (IJBEA), 2017, vol. 2, issue 5, 268-275

Abstract: The stable growth of Indonesian economy along with the increasing development of infrastructure resultsin lifestyle changes. The need for leisure in the form of tourism is supported by the ease of land, sea and air facilities.The increasing number of tourists impacts on the increasing number of supporting facilities for the comfort of tourist tostay in a tourism attraction. Some cities in Indonesia are well-known for their culinary tour. Therefore every weekend,it can be predicted that tourists come to taste the culinary. However, the role of culinary industry in general and localfood/beverage in particular towards the development of tourism has not been a major concern. Therefore, this studywill explore the relationship between the advantages owned by leading culinary products of a city in Indonesia towardsthe growth of tourism. Initiative of local culinary products can provide many bene ts because these products o er aunique tourism experience between customers and producers directly. Pestek and Cinjarevic (2014) also stated thatculinary industry is a major component in tourism industry, and culinary experience provides an important experiencefor tourists. This is a qualitative research using approaches of 1) quality speci cation analysis, 2.) Determining spiderchart to determine the potential map of culinary tourism, 3.) Focus Group Discussion (FGD) using Strength WeaknessOpportunities Threats (SWOT) in determining competitive advantage towards the improvement of tourism in some citiesin Indonesia. The results of observation and interviews shows that local culinary of Bandung City still survives up tillnow because they keep maintaining a distinctive taste quality so as to stimulate customer experience when consumingthese culinary products.

Keywords: Culinary experience; Tourism; Competitive advantage (search for similar items in EconPapers)
Date: 2017
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:aya:ijbeaa:2017:p:268-275

DOI: 10.24088/IJBEA-2017-25001

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