Culinary tourism: emergence of traditional culinary as component to boost tourism
Indonesia has remarkable tracks of culture and also the cuisines as arnmanifestation of culture. Being a nation of multiplicity, Indonesia?s potpourri of food is an interesting way to experience the culture. The primary purpose of this research paper is to study the emergence of traditional culinary in Bandung specifically. The secondary purpose is to study traditional culinary as one of the components that can boost tourism, in this case in Bandung. The research method used in this thesis is inductive, with qualitative data as the primary data and will be supported by qualitative data. The qualitativerndata is processed with PH-Stat using Z-test. It turned out that several elements are needed in order to call a place culinary tourism destination. Traditional culinary is included in the elements. However, traditional culinary alone would not increase tourism significantly. Other supporting components also play an important role in attracting tourist to the destination.
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