A Study of Culinary Brand Identity in Banyuwangi District with the Gastronomic Tourism Concept
Downloads
Banyuwangi is a city with varieties of culture. One of its well-known culture is relating to culinary diversity. Nowadays, it is undeniable that tourism in this city develops very quickly. To improve the development of tourism, the people of Banyuwangi need to focus on the concept of gastronomic tourism in creating a brand identity in order to increase the tourist buying intention. This research is a qualitative descriptive study with a case study approach. The result of this study showed that Pecel Pitik was selected as Banyuwangi gastronomic tourism brand identity. This was supported by (a) if combined with previous assessments, we found that Pecel Pitik got 84%, while Ayam Kesrut was only 37%, (b) Pecel Pitik Menu was the best-selling menu, ordered by many consumers, (c) The Philosophy of the origin of Pecel Pitik was more complete and had historical value compared to the Ayam Kesrut.
Arikunto, S. (2007). Manajemen Penelitian .Jakarta: Penerbit Rineka Cipta.
Nazir, M. (2003). Metode Penelitian. Jakarta: Ghalia Indonesia.
Badan Pusat Statistik. (2017)
CNN. (2017) Your pick: World’s 50 best foods. https://edition.cnn.com/travel/article/world-best-foods-readers-choice/index.html (diakses 2 Mei 2018).
Cooper, D.R & Schindler, P.S. (2014). Business Research Methods, Twelfth Edition. The McGraw-Hill Companies Inc, New York.
Cooper, C., Fletcher, J., Gilbert, D., & Wanhill, S. (1993). Tourism principles and practice. London: Addison Wesley Longman.
Dhevi, N., S & Kasmiruddin. (2015). Pengaruh Brand Image dan Promosi terhadap Minat Konsumen (Studi Kasus Penjualan Kamar Hotel Pangeran). Journal JOM FISIP, 2 (2), 1-15
Everett, S & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England. Journal of Sustainable Tourism, 16(2), 150 -167.
Hall, C. M, Sharples, L., Mitchell, R., Macions, N. & Cambourne, B. (2003). Food Tourism around the World: Development, Management and Markets. Boston, MA: Butterworth-Heinemann
Hashimoto, A & Telfer, D. J. (2006). Selling Canadian culinary tourism: Branding the global and the regional product. Tourism Geographies, 8(1), 31 – 55.
Kivela, J & Crotts, J.C. (2006). Tourism and gastronomy: gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354-377.
Kotler, P & Keller, K. (2009). Manajemen Pemasaran. Jakarta: Erlangga.
Lin, Y., Pearson, T.E., & Cai, L.A. (2009). Food as a form of destination identity: a tourism destination brand perspective. Tourism and Hospitality Research, 11(1), 30-48.
Rand, G.E., Heath, E. & Alberts, N. (2003). The role of local and regional food in destination marketing: A South African situation analysis. Journal of Travel and Tourism Marketing, 14 (3/4), 37– 112.
Pitana, I.,G. (2009). Pengantar Ilmu Pariwisata. Yogyakarta. ANDI.
Sandberg, J. (2000). Undertanding Human Competence At Work: An Interpretative Approach. Academy of Management Journal, 43(1), 9–25.
Santich, B. (2004). The study of gastronomy and its relevance to hospitality education and training. International Journal of Hospitality Management, 23, 15-24.
Sugiyono. (2017). Metode Penelitian Kuantitatif, Kualitatif, dan R&D. Bandung: Alfabeta
Sukardi. (2009). Metodologi Penelitian Pendidikan: Kompetensi dan Praktiknya. Jakarta: Bumi Aksara.
Susanti, I. (2017). Kontribusi pertumbuhan pariwisata disektor ekonomi terbesar dan tercepat. https://ekbis.sindonews.com/read/1231216/34/kontribusi-pertumbuhan-pariwisata-di-sektor-ekonomi-terbesar-dan-tercepat-1502940648 (diakses 2 Mei 2018).
Tim PP Wiskulja. (2016). Workshop fasilitasi pengembangan destinasi wisata kuliner, belanja, dan spa. Kementerian Pariwisata RI.
Tribunnews. (2016). Ini yang bikin Banyuwangi ngetop masuk top 10 indeks wisata Indonesia. http://www.tribunnews.com/wonderful-indonesia/2016/12/18/ini-yang-bikin-banyuwangi-ngetop-masuk-top-10-indeks-wisata-indonesia (diakses 2 Mei 2018).
Tourism Western Australia. (2009). Types of tourism businesses, https://www.tourism.wa.gov.au/jumpstartguide/totb_5Asoftourism.html (diakses 3 Mei 2018).
UNWTO. (2012). Global Report on Food Tourism. Madrid: The World Tourism Organization.
Messakh, V.D., & Indonesia Ministry of Tourism. (2017). The Triangle Concept of Indonesian gastronomy. Second Global Report on Gastronomy Tourism Affiliate members Report: Volume sixteen, 82-83.
Pike, S. (2008). Destination Marketing (an integrated marketing communication approach). United Kingdom: Elsevier science, technology Rights Department.
Wolf, E., (2002). Culinary Tourism: A Tasty Economic Proposition. https://www.worldfoodtravel.org (diakses 3 Mei 2018).
Copyright notice:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access)
