The Overview of Culinary Tourism in Yogyakarta City from the Perspective of Experiential Value

Authors

  • Fajar Aditya Nugroho Bandung Institute of Technology, Jawa Barat 40132, Indonesia
  • Aulia Restu Ariyanto Putri School of Architecture, Planning, and Policy Development, Institut Teknologi Bandung, Jawa Barat 40132, Indonesia

DOI:

https://doi.org/10.31674/ijrtbt.2023.v07i01.002%20

Abstract

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 Tourism

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Published

2023-01-01

How to Cite

Nugroho, F. A., & Putri, A. R. A. (2023). The Overview of Culinary Tourism in Yogyakarta City from the Perspective of Experiential Value. International Journal on Recent Trends in Business and Tourism (IJRTBT), 7(1). https://doi.org/10.31674/ijrtbt.2023.v07i01.002