The Potency of Bali Culinary as Cultural Tourism Attractions with Resource Based Value Approach

I Ketut, Sutapa and I Made Bayu, Wisnawa (2015) The Potency of Bali Culinary as Cultural Tourism Attractions with Resource Based Value Approach. International Tourism Conference: Promoting Cultural and Heritage Tourism. ISSN 978-602-18622-7-8

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Abstract

Abstract ––This research is motivated by trend of global travelers who enjoyed the culinary as an attraction that makes one factor driving them to visit a tourist destination. Moreover, amid competition among tourist destinations requires Bali is able to show a competitive advantage that can provide added value for tourists visiting Bali. Balinesse culiner has its own unique character and is able to be a differentiator with other culinary, even these differences that add to its appeal. Bali culinary with taste, very unique character has the potential to compete with other culinary- enriched culinary culinary tour in Bali and in the world. But until now Bali culinary have not been able to achieve popularity in nationally and worldwide. Arguably Bali culinary only favored by the Balinese only. Bali Culinary believed to be the result of a copyright, taste, and imagination of the ancestors of Baliness people since many centuries ago and have high values. By using the concept of Research Based Value which emphasizes the uniqueness of its resources to create added value and a competitive advantage and in-depth interviews to the international chef, questionnaires, and observations in data collection and analysis techniques of descriptive, this research found the culinary potential of Bali as a cultural attraction between others: (i) have a distinctive taste and unique that is salty, spicy, greasy and the scent of spices typical is generally derived from the leaves of Lemo, janggar ulam (ii) have a philosophy in the making and contains noble values, (iii) contain elements usadha / preventive treatment and (iv) the name of Bali is already a strong brand in the minds of its customers and is able to create loyalty.

Item Type:	Article
Subjects:	H Social Sciences > H Social Sciences (General)
Depositing User:	I Made Bayu Wisnawa
Date Deposited:	15 Dec 2022 03:06
Last Modified:	15 Dec 2022 03:06
URI:	http://eprints.triatmamulya.ac.id/id/eprint/1948

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• The Potency of Bali Culinary as Cultural Tourism Attractions with Resource Based Value Approach. (deposited 28 Sep 2021 05:29)
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    • The Potency of Bali Culinary as Cultural Tourism Attractions with Resource Based Value Approach. (deposited 15 Dec 2022 03:07)

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