Management of Culinary Tourism Products in Gunung Kidul Districts

DOI

10.2991/assehr.k.200218.031How to use a DOI?

Keywords

culinary tourism, Gunung Kidul, Yogyakarta

Abstract

Gunung Kidul is one of the districts in Yogyakarta. In Gunung Kidul there are many tourist potentials, such as nature tourism and culinary tourism. Natural attractions include beaches, caves, mountains, ponds, hills, tourist villages. While culinary tour includes sego abang, a variety of fish dishes, Gathot, thiwul, jingkeng, fried grasshoppers, seaweed chips. Various types of restaurants are developed, so did the various menus, both types of food and drinks are served with a variety of innovative creations. This is done to attempt to eat competitively with other food businesses. Food and drink in Gunung Kidul can be a tourist attraction that can attract tourists. With the many tourists who visit the tourist resorts, indirectly affect the restaurant business which flourished. The purpose of this study was to determine the factors that influence the decision of tourists who consumes local foods in Gunung Kidul. This research was conducted using qualitative and quantitative research methods, research location taken in Pari Gogo Restaurant in Semanu and Stores souvenirs Gathot thiwul Yu Tum in Wonosari. The research methodology includes survey methods, interviews, and observations. The survey method is done by spreading the questionnaire to the tourists who come to the food stalls and souvenir shops. Interviews were conducted with business owners culinary, culinary business managers, suppliers of raw materials, tourists. The results of this study indicate that several factors influence the decision of tourists to consume local foods in Gunung Kidul district includes the sights and tourist attractions located in Gunung Kidul, and food products sold in Gunung Kidul. Management of local food in Gunung Kidul is done by managing human resources, procurement of raw materials, and services. As for the marketing strategy includes product innovation, competitive pricing sell, provide an adequate place, and promotion of the maximum.

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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TY  - CONF
AU  - Anggi M.J. Saputri
AU  - Yulia Arisnani Widyaningsih
PY  - 2020
DA  - 2020/02/21
TI  - Management of Culinary Tourism Products in Gunung Kidul Districts
BT  - Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
PB  - Atlantis Press
SP  - 196
EP  - 199
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.200218.031
DO  - 10.2991/assehr.k.200218.031
ID  - Saputri2020
ER  -