Strategi Pengembangan Wisata Kuliner Berbasis Masyarakat di Kabupaten Hulu Sungai Tengah
Keywords:
Development Strategy; Community-Based; Culinary Tourism; Method of SWOTAbstract
This study aims to (1) Analyze how the potential of culinary tourism in District Hulu Sungai Tengah and, (2) Analyze the factors internal and external development of culinary tourism-based community in District Hulu Sungai Tengah.Respondents in this study there are 5 that is, those that affect the development of tourism in District Hulu Sungai Tengah and the culinary businesses. This study using SWOT Analysis.
The results showed (1) the potential of culinary tourism in District Hulu Sungai Tengah has good potential. such as the development of typical culinary apam, lam cakes, apam barenda, layer cakes, balikuhai, pakasam, gangan humbut, bingka barandam, potato bingka, ring cakes, wadai sari india, become potential culinary tourism in Hulu Sungai Tengah Regency. The strategy of the Development of culinary tourism in District Hulu Sungai Tengah is the most appropriate strategies S-O that (2) the Development of culinary cuisine in District Hulu Sungai Tengah so many tourist who are interested in and conduct training to culinary businesses.
References
Bagus Sanjaya, Rindo. 2018. “Strategi Pengembangan Pariwisata Berbasis Masyarakat Di Desa Kemetul, Kabupaten Semarang.” Jurnal Master Pariwisata (JUMPA) 05:91. doi: 10.24843/jumpa.2018.v05.i01.p05.
Beeton. 2006. Community Development Through Tourims. australia: Landlinks Press.
Direktur Jenderal Pengembangan Destinasi Pariwisata, Kementerian Pariwisata dan Ekonomi kreatif. 2012. Pedoman Kelompok Sadar Wisata. Jakarta: persada.
Grede. 2008. 5 Strategi Ampuh Berbisnis. Yogyakarta: PT Bentang Pustaka.
Kurniawa, Fajri. 2010. Potensi Wisata Kuliner Dalam Pengembangan Pariwisata Di Yogyakarta.
Marliani, Gusti, and Toto Sugiarto. 2019. “Pengaruh Perilaku Konsumen Terhadap Pengambilan Keputusan Dalam Menentukan Destinasi Wisata Di Kabupaten Hulu Sungai Tengah.” Jurnal Riset Inspirasi Manajemen Dan Kewirausahaan 3(2):74–79. doi: 10.35130/jrimk.v3i2.67.
Pendit, Nyoman. s. 2002. Ilmu Pariwisata Sebuah Pengantar Perdana. Jakarta: Pradnya Paramita.
Prayogi, Dian. 2017. “Pengembangan Potensi Wisata Kuliner Kota Malang Berbasis Sumber Daya Lokal.” Jurnal Pariwisata Pesona 2(1):1–13. doi: 10.26905/jpp.v2i1.1260.
REPUBLIK, UNDANG-UNDANG, and NOMOR 10. TAHU. 2009. 2009. “UNDANG-UNDANG REPUBLIK INDONESIA NOMOR 10.TAHUN 2009.” 2(5):255.
Statistik, Badan Pusat, Kabupaten Hulu, and Sungai Tengah. 2021. “KABUPATEN.”
Sunarta. 2012. “Destinasi Pariwisata.” Dampak Perkembangan Pembangunan Sarana Akomodasi Wisata Terhadap Pariwisata Berkelanjutan Di Bali.
Suwantoro, Gamal. 2004. Dasar Dasar Pariwisata. Yogyakarta: Andi.
Wahab, Salah. 2003. Tourism Management. Jakarta: Pradnya Paramita.
Yoeti, oka A. 1983. Pengantar Ilmu Pariwisata. bandung: angkasa.
