Culinary Tourism Development Strategy In Sukabumi

Authors

  • Risma Nurmilah Universitas Muhammadiyah Sukabumi
  • Ade Sudarma Universitas Muhammadiyah Sukabumi
  • Alhidayatullah Alhidayatullah Universitas Muhammadiyah Sukabumi

DOI:

https://doi.org/10.54099/ijebm.v1i2.351

Keywords:

culinary tourism, strategy, SWOT analysis

Abstract

Culinary tourism is an essential basis for assessing the regional creative economy. The main purpose of this study is to determine the development strategy of culinary tourism in Sukabumi. The method used is a SWOT analysis.The culinary tourism development plan begins by looking at the business characteristic and identified culinary problems so that the concept of culinary tourism development appears based on the strengths, weaknesses, opportunities and threats. The results of this analysis, there are similarities in main characteristics and problems that emerges from every culinary entrepreneur. Similarities in goals and directions impacton the similarities of strategy in its development. This research resulted in three stages strategy namelyshort-, medium- and long-term strategy. Promotion and revitalization culinary place are proposed inshort term strategy.In addition, medium term strategy proposes development of human resources while long term strategy propose government policiesin tourism development. The future plans in culinary tourism development should be ina consistent coordination framework so that results positive regional economic growth.

References

Badan Pusat Statistik. 2021. Jawa barat Dalam angka 2021. Jawa Barat.

C. Mowen, John. Michael Minor. 2002. Perilaku Konsumen. Jakarta. Erlangga

Cetin, Mehmet. 2015. Evaluation of the sustainable tourism potential of a protected area for landscape planning: a case study of the ancient city of Pompeipolis in Kastamonu. International Journal of Sustainable Development & World Ecology Volume 22, 2015 - Issue 6

Fandeli,C dan Mukhlison .2000. Pengusahaan Ekowisata Fakultas Kehutanan Univ.Gadjah Mada Yogyakarta

Hall dan michael; 2003. Tourism as a force for gastronomic globalization and localization. Published in the taylor & francis e-library. New York.

Hjalager, A-M. 2012. Innovation policies for tourism. International Journal of Tourism Policy. 4, 4

Islam B, Kalam S, Rahman C. 2013. Prospects and Challenges of the Animation Industry in Bangladesh. International Journal of Computer Graphics & Animation (IJCGA) Vol 3(3): 13-20.

Juhadi dan Dewi Liesnoor Setiyowati. 2001. Desain dan Komposisi Peta Tematik. BPPSIG. Universitas Negeri Malang : Malang

Kementrian Pariwisata dan ekonomi kreatif. 2014. Neraca Satelit Pariwisata Nasional (Nesparnas). Jakarta

Kristbergsson, K.; Oliveira, J. 2016. Traditional Foods: General and Consumer Aspects. Integrating Food Science and Engineering Knowledge Into the Food Chain. Springer US. pp. 85–86. ISBN 978-1-4899-7648-2.

Kristiansen, S., Furuholt, B., & Wahid, F. 2003. Internet cafe entrepreneurs: pioneers in information dissemination in Indonesia. The International Journal of Entrepreneurship and Innovation. Ed 4.

Menteri Kesehatan Republik Indonesia Nomor 1098 tahun 2003 tentang persyaratan hygiene sanitasi rumah makan dan restoran. Menteri Kesehatan Republik Indonesia

Pearce II, Robinson, 2003. Manajemen Strategis Formulasi Implementasi dan Pengendalian, Jakarta.

Peraturan daaerah kota sukabumi nomor 7 tahun 2008 tentang rencana pembangunan jangka panjang daerah (RPJPD) kota sukabumi tahun 2005-2025

Peraturan Menteri Perdagangan Repulik Indonesia Nomor 7 Tahun 2013 tentang pengembangan kemitraan dalam waralaba untuk jenis usaha jasa makanan dan minuman

Peraturan daerah Kota Sukabumi No.5 Tahun 2013 tentang rencana pembangunan jangka menengah daerah kota sukabumi 2013-2018

Saunders, Raine. 2010. "What Are Traditional Foods?". Agriculture Society.

Retrieved 8 April 2015.

Soekidjo. 1994. Pengembangan Potensi Wilayah. Penerbit Gramedia Group.

Bandung.

Soenardi, Tuti dan Tim Yayasan Gizi Kuliner. 2013. Teori Dasar Kuliner. Jakarta: Gramedia Pustaka Utama

Sukabumi dalam angka 2021. 2021. Badan Pusat Staistik (BPS). Kota Sukabumi Provinsi Jawa Barat

Suyitono, Bayu Aprilia. 2018. Pengelolaan Kawasan Wisata Pantai Randutatah Kabupaten Probolinggo (Studi Penerapan Community Based Tourism). Tesis, Jurusan Pendidikan Luar Sekolah, Pascasarjana Universitas Negeri Malang

Teece, Pisano, Shuen. 1997. Dynamic Capabilities and strategic management. Strategic manajement journal. Vol 18(7): 509-533

Thompson A, Strickland. 1998. Strategic management. Boston, MA. Irwin/McGraw- Hill

Undang-Undang Republik Indonesia Nomor 18 Tahun 2012 tentang Pangan United Nations and World Tourism Organization. 2008. InternationalRecommendations for Tourism Statistics,2008, Madrid, New York.

Wilkie, W.L 1990. Consumer Behavior, 2nd ed., John Wiley & Sons. New York

Downloads

Published

2022-11-21

How to Cite

Nurmilah, R., Ade Sudarma, & Alhidayatullah, A. (2022). Culinary Tourism Development Strategy In Sukabumi. International Journal of Entrepreneurship and Business  Management, 1(2), 105–115. https://doi.org/10.54099/ijebm.v1i2.351

Issue

Section

Articles