Proceedings of the 8th Global Conference on Business, Management, and Entrepreneurship (GCBME 2023)

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Enhancing Local Tourism and Empowering MSMEs through Exploring the Typical Food of Situ Bagendit Garut, Indonesia

Authors
Wati Susilawati1, *, Dini Turipanam Alamanda1, Diajeng Durrah Salsabilah1, Virly Cahyani1
1Faculty of Economics, Garut University, Langensari, Indonesia
*Corresponding author.
Corresponding Author
Wati Susilawati
Available Online 26 June 2024.
DOI
10.2991/978-94-6463-443-3_140How to use a DOI?
Keywords
Consumer behaviour; process hierarchy analysis; typical food; preferences
Abstract

Typical food is one of the important issues in regional tourism as one of the development strategies. Local culinary exploration in Situ Bagendit can be an essential factor in supporting the growth and development of MSMEs and increasing local tourism and economic empowerment in the area. This study aims to determine the typical food preferences of Situ Bagendit tourist attractions using the Analytical Hierarchy Process (AHP) method. Obtaining data was carried out through interviews, observations, and questionnaires. The AHP method used in this study provides a structured approach to evaluate and prioritise different criteria, which can be helpful for decision-making processes related to food offerings in the tourism industry. The collected data was then analysed using expert choice. The analysis results with the AHP method are based on the criteria: taste, followed by service, durability, price, aroma, texture, history, appearance, shape, packaging, and brand. The best alternative is small fish, followed by kicimpring rumping and small dried shrimp. The implications of this study suggest that understanding the typical food preferences of a tourist attraction like Situ Bagendit is vital for regional tourism development strategies. By identifying the criteria and typical food options tourists prefer, tourism authorities and local businesses can focus on promoting and offering these food options to enhance the overall tourist experience.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 8th Global Conference on Business, Management, and Entrepreneurship (GCBME 2023)
Series
Advances in Economics, Business and Management Research
Publication Date
26 June 2024
ISBN
978-94-6463-443-3
ISSN
2352-5428
DOI
10.2991/978-94-6463-443-3_140How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Wati Susilawati
AU  - Dini Turipanam Alamanda
AU  - Diajeng Durrah Salsabilah
AU  - Virly Cahyani
PY  - 2024
DA  - 2024/06/26
TI  - Enhancing Local Tourism and Empowering MSMEs through Exploring the Typical Food of Situ Bagendit Garut, Indonesia
BT  - Proceedings of the 8th Global Conference on Business, Management, and Entrepreneurship (GCBME 2023)
PB  - Atlantis Press
SP  - 1102
EP  - 1111
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-443-3_140
DO  - 10.2991/978-94-6463-443-3_140
ID  - Susilawati2024
ER  -