Culinary Tourism Phenomenon in Cirebon

DOI

10.2991/ictgtd-16.2017.20How to use a DOI?

Keywords

Culinary, Tourism, Cirebon

Abstract

Enjoying a typical food in Cirebon is one of the tourism activities carried out by the tourists when visiting Cirebon. Therefore, this study aims to determine the phenomenon of culinary tourism in Cirebon, especially from the visitors' perspective. Things observed among other are visitor characteristics, favorite typical food, the choice of places to taste the food, and visitors opinion on matters related to culinary tourism. The method used is descriptive method which aims to depict the phenomenon under study. Data was collected using a questionnaire where visitors were asked to fill it by giving a check mark in the appropriate answers according to their opinion. The data were processed statistically by calculating the frequency, mean value, standard deviation, and cross tabulation. The results showed the respondents demography, the most favorite typical food namely Empal Gentong, the respondents preference to visit local restaurant instead of traditional market and food festivals, and their attitude regarding culinary tourism.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

TY  - CONF
AU  - Myrza Rahmanita
AU  - Rina Suprina
AU  - H. Peri Puarag
PY  - 2016/11
DA  - 2016/11
TI  - Culinary Tourism Phenomenon in Cirebon
BT  - Proceedings of the International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2016)
PB  - Atlantis Press
SP  - 115
EP  - 118
SN  - 2352-5428
UR  - https://doi.org/10.2991/ictgtd-16.2017.20
DO  - 10.2991/ictgtd-16.2017.20
ID  - Rahmanita2016/11
ER  -