TOURIST SATISFACTION WITH GASTRONOMIC TOUR PACKAGES IN BAKAS TOURISM VILLAGE
DOI:
https://doi.org/10.22437/jiituj.v7i1.26661Keywords:
Bakas Village, Gastronomy Tourism, Tourist SatisfactionAbstract
This study measures tourists' satisfaction with Bakas Village's gastronomic tour packages. Observation, interviews, documentation, and distribution of questionnaires were used as data collection methods in this study. Descriptive qualitative and quantitative data analysis on a Likert scale is used as a data analysis method. In this study, it is known that gastronomic tourism here meets the definition. In addition, tourists are also offered other activities that are not listed in the travel packages sold. This study also shows that tourists who buy gastronomic packages from Bakas Village are satisfied with what they get.
Downloads
References
Adhitiowasis, A., Malihah, E., & Andari, R. (2022). Metode Pengajaran Gastronomi bagi Masyarakat Desa Wisata. Journal of Tourism and Creativity, 6(2). https://jurnal.unej.ac.id/index.php/tourismjournal/index
Arikunto. (2010). Prosedur Penelitian: Suatu Pendekatan Praktek. Jakarta: Rineka Cipta.
Febianti, F. (2015). Memperkuat Citra Pariwisata Budaya: Denpasar Sebagai Nominasi Jaringan Kota Kreatif Unesco. Jurnal Master Pariwisata (JUMPA), 01(02). Available at: https://doi.org/10.24843/jumpa.2015.v01.i02.p05
Febianti, F., Urbanus, N. (2017). Analisis dampak perkembangan pariwisata terhadap perilaku konsumtif masyarakat wilayah bali selatan. Jurnal Kepariwisataan Dan Hospitalitas, 1(2), 118–133. Available at: https://doi.org/https://ojs.unud.ac.id/index.php/jkh/article/view/35148
Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (Eds.). (2003). Food tourism around the world: Development, management and markets. London: Routledge.
Solemede, I., Tamaneha, T., Selfanay, R., Solemede, M., & Walunaman, K. (2020). Strategi Pemulihan Potensi Pariwisata Budaya Di Provinsi Maluku (Suatu Kajian Analisis di Masa Transisi Kenormalan Baru). Core.Ac.Uk. Available at: https://core.ac.uk/display/327096855?utm_source=pdf&utm_medium=banner&utm_campaign=pdf-decoration-v1
Sufa, S. A., Subiakto, H., Octavianti, M., & Kusuma, E. A. (2020). Wisata Gastronomi Sebagai Daya Tarik Pengembangan Potensi Daerah Kabupaten Sidoarjo. Mediakom : Jurnal Ilmu Komunikasi, 4(1), 75–86.
Sugiyono. (2006). Metode Penelitian Kuantitatif, Kualitatif dan R & D. Bandung: Alfabeta.
Sukmadinata, Nana Syaodih. (2017). Metode Penelitian Pendidikan. Bandung: PT Remaja Rosdakarya.
Triambodo, S., & Damanik, J. (2015). Analisis Strategi Penguatan Kelembagaan Desa Wisata Berbasis Ekonomi Kreatif (Studi di Desa Wisata Kerajinan Tenun Dusun Gamplong, Desa Sumberrahayu, Kecamatan Moyudan, Kabupaten Sleman, DIY). Yogyakarta.
Turgarini, D. (2018). Gastronomi Sunda Sebagai Atraksi Wisata Di Kota Bandung. (Doctoral Dissertation, Universitas Gadjah Mada). Yogyakarta.
World Tourism Organization and Basque Culinary Center (2019), Guidelines for the Development of Gastronomy Tourism, UNWTO, Madrid, DOI: https://doi.org/10.18111/9789284420957.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Nikolas Mert Wijanarko, Febianti Febianti, Komang Trisna Pratiwi Arcana

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.