Nugraha, Muhammad and Munawaroh, Munawaroh and Soeprapto, Vishnuvardhana S. (2015) Analysis of Bandung as a Place for Culinary Tourism Destination. Bachelor thesis, Swiss German University.

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Abstract

Visitor come to Bandung mostly looking for culinary experience, this demand gives the culinary industry in Bandung continued to increase in the future. The first phase of the research involves questionnaires distribution to respondents who visit the city. This action was done to analyze the topic based on respondents’ perception. To validate answers, the researcher use SPSS software to test the data collected from 111 respondents. By analyzing the pull and push factors, the researcher is expecting to try to answer the research objective which is Bandung as a place for culinary tourism destination based on visitors perceptions. The result shows there is significant relationship between two independent variables which are push factors; eating experience, families and friends togetherness, study about culinary fun and excitement and full factors; traditional cuisines, facilities, accessibilities and price to the dependent variable which is Bandung as a place for culinary tourism destination. This will allow the city government reckons visions and missions for Bandung as a culinary tourism destination. From the pull factors only facilities that give 58.6 % influence to people choosing Bandung as a place for culinary tourism.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Culinary Tourism; Tourism Destination; and Push and Pull Factors
Subjects:	G Geography. Anthropology. Recreation > G Geography (General) > Tourism--Marketing T Technology > TX Home economics > TX631 Food tourism T Technology > TX Home economics > TX901 Hospitality industry
Divisions:	Faculty of Business Administration and Communication > Department of Hotel and Tourism Management
Depositing User:	Atroridho Rizky
Date Deposited:	18 Nov 2020 14:59
Last Modified:	18 Nov 2020 14:59
URI:	http://repository.sgu.ac.id/id/eprint/1480

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