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Analysis of Bandung as a place for culinary tourism destination

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Visitor come to Bandung mostly looking for culinary experience, this demand gives the culinary industry in Bandung continued to increase in the future. The first phase of the research involves questionnaires distribution to respondents who visit the city. This action was done to analyze the topic based on respondents?ÇÖ perception. To validate answers, the researcher use SPSS software to test the data collected from 111 respondents. By analyzing the pull and push factors, the researcher is expecting to try to answer the research objective which is Bandung as a place for culinary tourism destination based on visitors perceptions. The result shows there is significant relationship between two independent variables which are push factors; eating experience, families and friends togetherness, study about culinary fun and excitement and full factors; traditional cuisines, facilities, accessibilities and price to the dependent variable which is Bandung as a place for culinary tourism destination. This will allow the city government reckons visions and missions for Bandung as a culinary tourism destination. From the pull factors only facilities that give 58.6 % influence to people choosing Bandung as a place for culinary tourism.rnKeywords: Culinary Tourism, Tourism Destination, and Push and Pull Factors

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Availability

B01834

(Rack Thesis)

Available but not for loan - Missing

Detail Information

Series Title

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Call Number

1834

Publisher

: Swiss German University., 2015

Collation

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Language

English

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Classification

NONE

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Edition

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Subject(s)

IBA

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