Proceedings of the 3rd Forum in Research, Science, and Technology (FIRST 2019)

The Effect of Culinary Knowledge and Culinary Experience on Local Culinary Attractiveness

Authors
Heri Setiawan, Abd. Hamid, Ummasyroh, Jusmawi Bustan
Corresponding Author
Heri Setiawan
Available Online 10 April 2020.
DOI
https://doi.org/10.2991/assehr.k.200407.006How to use a DOI?
Keywords
knowledge, experience, destination attraction, culinary tourism
Abstract

This study aimed to explore culinary knowledge and tourist culinary experiences in its relation to the local culinary attractiveness. The sampling technique used was purposive sampling with a sample of 297 respondents. Research data were analyzed using AMOS 22.0. Based on the overall research hypothesis tested, two hypotheses are rejected, namely the relationship between culinary engagement with local culinary attractiveness, and the relationship between culinary knowledge with local culinary attractiveness. Then, the accepted hypothesis is the relationship of culinary experience with local culinary attractiveness and the relationship between local culinary attractiveness and culinary tourism attractiveness. The results of this study contribute to knowledge, especially in the field of marketing local culinary tourism attractiveness. This research develops a culinary tourism attractiveness model based on the exploration of the uniqueness and distinctiveness of traditional culinary which is very closely related to the history and culture of the local people from the perspective of tourists.

Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 3rd Forum in Research, Science, and Technology (FIRST 2019)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
10 April 2020
ISBN
978-94-6252-953-3
ISSN
2352-5398
DOI
https://doi.org/10.2991/assehr.k.200407.006How to use a DOI?
Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - CONF
AU  - Heri Setiawan
AU  - Abd. Hamid
AU  - Ummasyroh
AU  - Jusmawi Bustan
PY  - 2020
DA  - 2020/04/10
TI  - The Effect of Culinary Knowledge and Culinary Experience on Local Culinary Attractiveness
BT  - Proceedings of the 3rd Forum in Research, Science, and Technology (FIRST 2019)
PB  - Atlantis Press
SP  - 29
EP  - 34
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.200407.006
DO  - https://doi.org/10.2991/assehr.k.200407.006
ID  - Setiawan2020
ER  -