The Overview of Culinary Tourism in Yogyakarta City from the Perspective of Experiential Value
DOI:
https://doi.org/10.31674/ijrtbt.2023.v07i01.002%20Abstract
As basic human needs, food and drink are vital and interesting things to study, especially concerning one's motivation to visit a tourist destination. This is what encourages the formation of culinary tourism (food tourism) terminology. In dealing with the development of culinary tourism in a destination, it is also necessary to study how the experiential values in culinary tourism activities. Therefore, by using a quantitative descriptive approach and collecting 100 responses from those who have had a culinary tour in Yogyakarta City in the period 2019-2022, it was found that Yogyakarta City in general has a very good index in the CROI element (90.4%), Service Quality (82.7%), Aesthetic (80.4%), and a good index on the Playfulness element (74.6%). The implication of the findings is the need for an in-depth evaluation of playfulness elements and efforts to maximize each indicator on CROI, Service Quality, and Aesthetic elements.
Keywords:
Food Tourism, Culinary Tourism, Experiential Value, Experiential TourismDownloads
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