Gastronomy Tourism : Local Food and Tourism Experience in Bandung
Irma Citra Resmi(a), Wawan Dhewanto(b), Dina Dellyana(c)

1) Politeknik Pariwisata NHI Bandung
2) School of Business and Management Institut Teknologi Bandung,

Abstract

Abstract
Gastronomy tourism could also be named as culinary tourism, defined as the activity that the tourists visit a destination to taste the local food and beverage products that can add the experience and impression to their trip. Gastronomy Tourism is currently developing rapidly and become one of the most creative and dynamic segments in the field of tourism. Bandung as one of three places that designated as gastronomy tourism destination in Indonesia besides Bali and also JogloSemar has very attractive gastronomy Tourism Destination. Bandung is one of the cities that develop and expand gastronomy tourism in Indonesia. The qualitative approach used in this research is to understand concepts, opinions, or experiences from the phenomenon in Bandung as a gastronomy tourism destination in the case study. SWOT analysis and flow model technique used as a result generator in the case of local food and tourism experience in Bandung. The local community, tourists, food industry, and local government are involved in this research. Knowing the gastrotourism in Bandung that giving Authentic Experience for tourist specifically it will give specific information that can be useful for gastronomy enthusiast and will illuminate to culture and economic development of Bandung.

Keywords: Gastronomy, Gastrotourism, Culinary Tourism, Authentic tourism experience, Bandung

Topic: Strategic Management, Entrepreneurship and Contemporary Issues