PENGEMBANGAN WISATA GASTRONOMI DI DESA CINUNUK KABUPATEN BANDUNG

Aryo Adhitiowasis, - (2024) PENGEMBANGAN WISATA GASTRONOMI DI DESA CINUNUK KABUPATEN BANDUNG. S2 thesis, Universitas Pendidikan Indonesia.

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Official URL: https://repository.upi.edu/

Abstract

Upaya untuk mensintesis praktek gastronomi yang diadopsi di kota-kota kreatif Unesco, menguraikan kerangka kerja untuk mendukung pengembangan jangka panjang kota-kota lain dengan identitas gastronomi. Namun belum ada nya hasil penemuan wisata gastronomi dikembangkan di pendesaan maupun di Desa Cinunuk. Perlu diketahui pada saat ini peneliti sedang bayak menulis tema food tourism, Dalam penelitian ini, peneliti menggunakan metode penelitian deskriptif kualitatif. Pendekatan kualitatif diharapkan mampu menghasilkan uraian secara mendalam tentang ucapan, tulisan, atau perilaku yang dapat diamati dari individu. kelompok, masyarakat maupun organisasi tertentu. Hasil ditemukan dilapangan bahwa ada lima makanan khas tradisional yaitu ketan bangkerok, noga kacang, peuyeum, rengginang dan keripik singkong tetapi hanya satu yang masuk ke sembilan gastronomi yaitu makanan khas tradisional ketan bangkerok, selain itu adanya pengembangan wisata gastronomi menjadikan suatu atraksi yang komperhensif berupa paket wisata gastronomi. Paket wisata gastronomi menjadikan inovasi kreatif karena di dalam paket tersebut menggabungkan beberapa atraksi wisata seperti seni budaya, wisata religi atau sejarah, wisata alam, mencicipi hidangan makanan khas tradisional dan memiliki edukasi setiap atraksi wisata. Dalam pengembangannya diperlukan promosi digital marketing seperti sosial media seperti Instagram,facebook dan tiktok. Langkah tersebut untuk meningkatkan kunjungan wisatawan. Untuk pengembangan Desa wisata cinunuk perlunya menggunakan analisis SWOT agar mendapatkan strategi untuk pengembangan Desa wisata Cinunuk yang berkelanjutan. Efforts to synthesize gastronomic practices adopted in cities creative Unesco, elaborates framework Work For support development period long other cities with identity gastronomy . However Not yet There is his results invention tour gastronomy developed in rural areas as well as in Cinunuk Village. Need known at the time This researcher currently stout write food tourism theme , in research this , researcher use method study descriptive qualitative . Approach qualitative expected capable produce description in a way deep about speech , writing, or behavior that can observed from individual. group, society nor organization certain . Results found in the field that there are five foods typical traditional that is sticky rice bangkerok , noga peanuts , peuyeum , rengginang and chips cassava but only one came in to nine gastronomy that is food typical traditional sticky rice bangkerok , aside That exists development tour gastronomy make something comprehensive attractions form package tour gastronomy. Tour packages gastronomy make innovation creative because inside package the combine a number of attractions tour like art culture , tourism religion or history , tourism nature , tasting dish food typical traditional and has education every attractions tour . In development required digital marketing promotions such as social media like Instagram, Facebook and TikTok . This step For increase visit tourists . For development of tourist villages cinunuk necessity use SWOT analysis to get a strategy for development of tourist villages Sustainable Cinunuk

Item Type: Thesis (S2)
Additional Information: https://scholar.google.com/citations?view_op=list_works&hl=en&user=s84tmRQAAAAJ ID SINTA dosen pembimbing Dewi Turgarini: 6681270 Caria Ningsih: 6039392
Uncontrolled Keywords: Wisata gastronomi, paket wisata gastronomi, makanan, digital marketing, pengembangan analisis SWOT Tour gastronomy, package tour gastronomy, food, digital marketing, development SWOT analysis
Subjects: G Geography. Anthropology. Recreation > GV Recreation Leisure
Divisions: Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Pemasaran Pariwisata
Depositing User: Aryo adhitiowasis
Date Deposited: 04 Jul 2024 02:49
Last Modified: 04 Jul 2024 02:49
URI: http://repository.upi.edu/id/eprint/118470

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