Sutapa, I Ketut and Wisnawa, I Made Bayu Wisnawa (2020) Sustainable Culinary Tourism Development Strategy in Jimbaran Badung Beach Area Bali. In: The 2nd International Conference on Tourism and Entreprenenurship 2020.
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Abstract
One of the most famous culinary areas and a choice of places to visit is the Jimbaran beach area which offers seafood-based dishes with a quite famous icon, namely "Ikan Bakar Jimbaran". This study aims to determine strategies and programs to ensure their sustainability. Data processing uses descriptive qualitative methods to determine culinary developments and their impacts, and interpretive structural models are used to formulate development programs and strategies. Several strategies and programs have been determined based on the impact and motivation of tourist visits, namely increasing the role of the government and tourism associations which, among other things, can involve tour managers or guides as one of the main sources of arrival of customers / customers for the Jimbaran beach area to enjoy the culinary offered. Apart from customers, one of the important or main elements involved in developing culinary tourism is the surrounding community. For this reason, the strategy offered is to optimize the role of customary villages and local communities in maintaining the comfort and safety of the coastal environment, which, among other things, can be done by conducting socialization to the surrounding community, both ordinary people who have daily lives. activities on the beach, or those who have daily activities as business actors other than cafes or the general public of Jimbaran take part in maintaining the safety and comfort of culinary activities on Jimbaran beach.
Keywords: Strategy, Culinary, Jimbaran
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | H Social Sciences > H Social Sciences (General) |
| Depositing User: | I Ketut Sutapa |
| Date Deposited: | 10 May 2023 08:13 |
| Last Modified: | 10 May 2023 08:13 |
| URI: | http://eprints.triatmamulya.ac.id/id/eprint/2036 |
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