| Autor: |
Suteja, I. Wayan, Kurniansah, Rizal, Resmayani, Ni Putu Ade, Ardika, I. Wayan, Suardana, I. Wayan, Suyasa, I. Made, Mantra, Ida Bagus Nyoman |
| Zdroj: |
Asia-Pacific Journal of Innovation in Hospitality & Tourism; Nov2021, Vol. 10 Issue 3, p293-306, 14p |
| Abstrakt: |
This study discusses strategies to improve the quality of local culinary products in the Mataram tourism area according to the needs of the tourism market. This improvement was essential due to the competitiveness and existence of various local cuisine in the tourism industry. The approach used in this study was a qualitative descriptive approach with a phenomenological analysis that examined phenomena and reality related to culinary tourism activities in the area. Primary data collection was carried out using in-depth observation and interview techniques, while secondary data was collected through document and literature studies. The results showed that the current level of local culinary products in the Mataram tourism area was still meagre. The factors for this situation were varied, such as few innovative products, facilities, and services, and limited market share. A possible strategy suggested to resolve this was to enhance the quality of local cuisine from production and distribution stages. Culinary product quality could be improved by modernising the products without changing local characteristics and authentic values, arranging more attractive places, improving hygiene and sanitation, and modifying the products according to market tastes with the principles of adhering to local authenticity and global quality. The improvement of the distribution aspect was implemented through a collaborative programme with a travel agency to expand the distribution of information to the tourist market, the strengthened ability of traditional traders in the promotion, and the latest distribution media to increase local market interest. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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