Culinary Tourism Phenomenon in Cirebon

Rahmanita, Myrza and Suprina, Rina and Puarag, H. Peri (2016) Culinary Tourism Phenomenon in Cirebon. Advances in Economics, Business and Management Research, 28 (-). pp. 115-118. ISSN 2352-5428

Text dokumen rep.pdf Restricted to Registered users only Download (413kB) | Request a copy

Abstract

Enjoying a typical food in Cirebon is one of the tourism activities carried out by the tourists when visiting Cirebon. Therefore, this study aims to determine the phenomenon of culinary tourism in Cirebon, especially from the visitors' perspective. Things observed among other are visitor characteristics, favorite typical food, the choice of places to taste the food, and visitors opinion on matters related to culinary tourism. The method used is descriptive method which aims to depict the phenomenon under study. Data was collected using a questionnaire where visitors were asked to fill it by giving a check mark in the appropriate answers according to their opinion. The data were processed statistically by calculating the frequency, mean value, standard deviation, and cross tabulation. The results showed the respondents demography, the most favorite typical food namely Empal Gentong, the respondents preference to visit local restaurant instead of traditional market and food festivals, and their attitude regarding culinary tourism.

Item Type:	Article
Subjects:	F Hospitality & Tourism > F1001 Tourism
Divisions:	Pariwisata > Doktoral
Depositing User:	Mrs. MYRZA RAHMANITA
Date Deposited:	27 Jun 2022 00:57
Last Modified:	27 Jun 2022 00:57
URI:	http://repository.stptrisakti.ac.id/id/eprint/1921

Actions (login required)

View Item