DEVELOPING BANDUNG AS CULINARY DESTINATION

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DEVELOPING BANDUNG AS CULINARY DESTINATION

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Title: DEVELOPING BANDUNG AS CULINARY DESTINATION
Author: Pratminingsih, Sri Astuti; Puspitasari, Devy Mawarnie
Abstract: Food has become an increasingly important element in the tourism industry and becomes important aspect of the travel experience and a vital destinations choice factor for tourists. The primary purpose of this study was to investigate food image and its relationship to satisfaction and loyalty in Bandung, Indonesia. A survey was conducted for collecting data through a questionnaire containing 21 items that was completed by 168 randomly selected respondents who visited Bandung and multiple regression analysis was used for data analysis. The results revealed that the all elements of food image marketing were directly associated with customer satisfaction and tourists’ satisfaction towards Bandung traditional food has direct effect on loyalty. Therefore it is reasonable to conclude that in order to make Bandung as a culinary tourism destination all stakeholders such as government, food providers and community should create positive food image of Bandung traditional food.
URI: http://repository.widyatama.ac.id/xmlui/handle/123456789/6626
Date: 2015-11-05


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