Implementation Of Improving Tour Guide Skills In Gastronomic Tourism In Bandung City
Abstract
Gastronomy of cities in the world initiated by UNWTO criteria since 2004 aims to promote cooperation between cities around the world. The capital of a city in making its city a gastronomic tourism trend is not only to have potential but in terms of packaging must also be considered. Tourists who visit with the aim of tasting are incomplete if not accompanied by information related to the philosophy and history contained. It is necessary to intervene from a tour guide who provides information so that tourists have a new experience. The ability of the tour guide not only provides information related to the place but also needs interpretation and knowledge of philosophy, ethics and culture. This study seeks to answer these problems by describing the skills of gastronomic tour guides. This research uses the Analytical Hierarchy Process (AHP) method by interviewing 26 panelists in the city of Bandung. The results of AHP data processing show that the criteria for on-site management expertise have the highest weight to be owned by gastronomic tour guides in the city of Bandung. Furthermore, the alternatives that have the highest weight are looking for unique experiences, in-depth information related to regional gastronomic tourism, general information about gastronomic activities, and gastronomic knowledge and expertise and managing activities in a structured manner. Based on the results obtained, the skills of gastronomic tour guides are different from other tour guides. Special guidelines for gastronomic tour guides are needed so that it is hoped that Bandung City will further improve the quality of gastronomic tourism services in the city of Bandung to become a culinary city for tourists and can become one of the cities that are in demand by gastronomic tourists. This research can be a recommendation for gastronomic tour guides to pay attention to the skill aspects of gastronomic tour guides.
Keywords
References
Rahman, F. Ihwal awal gastronomi di Indonesia. Prisma: Jurnal Pemikiran Sosial Ekonomi, 40(1), 98–108. 2021
Caria, N., & Nuraeni, R. Developing Strategy of Chinatown as a Halal Gastronomic Tourism Destination in Bandung. Isot. 259. 42–46. 2018.
Fitri Cahya Ningrum, Dewi Turgarini, Risya Ladiva Bridha. Pelestarian Tradisi Nyeruit Sebagai Warisan Gastronomi Kota Bandar Lampung. The Journal Gastronomy Tourism, 1(2), 85–95. 2021 https://doi.org/10.17509/gastur.v1i2.40575
Hajiman, Caria Ningsih, Dewi. Turgarini. Persepsi Wisatawan Terhadap Tradisi Makan Bedulang Sebagai Wisata Gastronomi di Belitung. Jurnal Industri Pariwisata Vol 4, No.1, 2021, 53(9), 1689–1699. 2021.
Sinthiya, K., Ningsih, C., & Turgarini, D. Potensi Jawadah Takir Sebagai Atraksi Wisata Gastronomi Di Desa Panjalu Kecamatan Panjalu Kabupaten Ciamis. Jurnal Industri Pariwisata, 4(1), 32–50. 2021.
Keskin, E., Ardiç Yetiş, Ş., & Yorganci, B. Turist Rehberlerinin Gastronomiye Yönelik Bilgi ve Algı Düzeylerinin Tavsiye Niyetine Etkisi: Kapadokya Örneği. Seyahat ve Otel İşletmeciliği Dergisi, 17(3), 553–566. 2020. https://doi.org/10.24010/soid.763243
Başoda, A., Aylan, S., Kiliçhan, R., & Acar, Y. Gastronomi Uzmanliği, Turlari VRehberli̇ği̇: KavramsalBi̇r Çerçeve. Hitit Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 3. 2018. https://doi.org/10.17218/hititsosbil.436190
Soeroso, A., & Turgarini, D. Culinary Versus Gastronomy. E-Journal of Tourism, January 2021, 193. 2020. https://doi.org/10.24922/eot.v7i2.60537
Christopher, I. (n.d.). The guided tour A Sociological-Approach. 2022
Cohen, E. The Tourist Guide The Origins, Structure and Dynamics of a Role. 2021
Suryana, M. A Systematic Literature Review of Tour Guide Performance. 2, 71–78. https://doi.org/10.35313/jtospolban.v2i2.38. 2022.
Manara, M. U. Hard Skills dan Soft Skills pada Bagian Sumber Daya Manusia di Organisasi Industri. 9(1), 37–47. 2014.
Munthafa, A. E., Mubarok, H., Teknik, J., & Universitas, I. Application of the Analytical Hierarchy Process Method in the Decision Support System for Determining Outstanding Students. Jurnal Siliwangi, 3(2), 192–201. 2017.
Aktürk, H. The Evaluation of Studies About Gastronomy Tourism In The Tourism Literature. Journal of Tourism Intelligence and Smartness, 4(2), 140–167. 2021.
Cadiogan, D. J., Dy, S. C. H., Opaco, C. J. L. T., Rodriguez, R. D., Tan, J. T. T., Villanueva, K. A., & Mercado, J. M. T. Manyisig: The culinary heritage significance of Sisig in Angeles City, Pampanga, Philippines. International Journal of Gastronomy and Food Science, 24, 100347. 2021. https://doi.org/10.1016/j.ijgfs.2021.100347
Turgarini, D. The Salapan Cinyusu (Nona Helix) as a “creativepreneurship” support model forgastronomy tourism in Bandung city. Taylor & Francis Group, London, 1–6. 2021.
S. Hardhienata, Y. Suchyadi, and D. Wulandari, “Strengthening Technological Literacy in Junior High School Teachers in the Industrial Revolution Era 4.0,” Jhss (Journal Humanit. Soc. Stud., vol. 5, no. 3, pp. 330–335, 2021, doi: 10.33751/jhss.v5i3.4220.
Y. Suchyadi and H. Suharyati, “The Use Of Multimedia As An Effort To Improve The Understanding Ability Of Basic School Teachers ‘Creative Thinking In The Era ‘Freedom Of Learning,’” in Merdeka Belajar, A. Rahmat, Ed. Yogyakarta: Zahir Publishing, 2021, pp. 42–53.
Y. Suchyadi, N. Safitri, and O. Sunardi, “The Use Of Multimedia As An Effort To Improve Elementary Teacher Education Study Program College Students’ Comprehension Ability And Creative Thinking Skills In Following Science Study Courses,” Jhss (Journal Humanit. Soc. Stud., vol. 04, no. 02, pp. 201–205, 2020.
O. Sunardi, Y. Suchyadi, and E. Suhardi, “the Use of Multimedia As an Effort To Improve Elementary Teacher Comprehension Ability and Creative Thinking Skills in Following Science Study Courses,” Jhss (Journal Humanit. Soc. Stud., vol. 6, no. 2, pp. 262–267, 2022, doi: 10.33751/jhss.v6i2.5392.
DOI: 10.33751/jhss.v7i2.8508
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
