Meningkatkan Wisata Kuliner Di Kabupaten Gresik Increasing Culinary Tourism in

Avenzora, R., Darusman, D., Prihatno, J., &D.T Untari,.2014. The business potentials of Betawi traditional culinary on traditional culinary ecotourism market in the DKI Jakarta. In Prosiding International Seminar on Tourism Bandung.

Cianflone,E,G.D, Bella, dan G.Dugo .2013. Preliminary insight on British travellers account of sicillian oranges. Tourismas : An International Multidisplionary Journal of Tourisn 8 (2).

Chatzinakos,G.2016.Exploring Potentials for Culinary Tourism Through a Food Festival: The Case of Thessaloniki Food Festival.Transnational Marketing Journal 4(2).

Ellis,A,E.Park,S.Kim,danI.Yeoman.2018.What is food tourism.Elsevier

Hall,C.M,L.Sharples,R.Mitchell,N.Macionis, dan B.Cambourne.2003.Foof Tourism Around The World.Butterworth- Amsterdam: Heinemann.

Hall,C.M.2006.Introduction:Cullinary tourism and regional development:from slow food to slow tourism? Tourism Review International,9,303-305.

Kementerian Pariwisata dan Ekonomi Kreatif.2015. Rencana Pengembangan Kuliner Nasional 2015 – 2019.Jakarta:PT.Republik Solusi.

Kim,Y.G, dan A.Eves.2012. Construction and validation of scale to measure tourist motivation to consume local food. Tourism management 33 (6), 1458-1467.

Margi, I.K.,R.P.Ariani;N.M.A.Widiastini, dan N.M.Surani.2013. identifikasi potensi wisata kuliner berbasis bahan baku lokal di kabupaten buleleng, Bali. Jurnal ilmu sosial dan humaniora 2 (2).

Montanari,A.2009.Geography of taste and local development in Abruzzo (Italy): Project to establish a training and research center for the promotion of enogastronomic culture and tourism. Journal of Heritage Tourism, 4(2).

Nisak,Zuhrotun.2013.Analisis SWOT Untuk Menentukan Strategi Kompetitif. Jurnal Ekbis 9 (2).

Pearce,J.A,danR.B.Robinson.2013.Manajemen Strategis Formulasi, Implementasi, dan Pengendalian.Buku 1 Edisi 12. Salemba Empat.Jakarta.

Rangkuti,F. 2004. Analisis SWOT Teknik Membedah Kasus Bisnis.PT Gramedia Pustaka Utama:Jakarta.

Republik Indonesia. 2009. Undang – Undang Republik Indonesia Nomor 10 Tahun 2009 Tentang Kepariwisataan.Lembar negara Republik Indonesia Tahun 2009 Nomor 11. Sekretariat Negara.Jakarta.

Sotiriadis,M.D.2015.Culinary Tourism Asset and Event:suggesting a Strategic Planning Tool.International Journal of Contemporary Hospitality Management, 27(6). 1214–1232. http://doi.org/10.1108/IJCHM-11-2013-0519 .

Su,Y.2015.Reflections on Local Specialties and Gastronomic Tourism. Chinese Studies, 4(15).

Suwena,I.K.danI.G.N.Widyatmaja.2017.Pengetahuan Dasar Ilmu Pariwisata.Pustaka Larasan; Denpasar.

Untari,D.T.2016.The Potential Development of Betawi Culinary As An Ecotourism Product In Jakarta.Binus Business review 7(3).

Widyawati,M.T, dan M.Harsana.2008. Pengembangan Taman Kuliner Condong Catur Sebagai Tujuan Wisata Kuliner Di Kabupaten Sleman. Jurusan Bina Wisata. Politeknik API Yogyakarta.

Wispandono,R.M.M.2011. Upaya Mengurangi Pengangguran Melalui Peningkatan Wisata Kuliner (Studi Pada Pedagang Kaki Lima Di Surabaya). Journal Unipdu 1 (1).

https://tekno.kompas.com/read/2018/03/01/10340027/riset-ungkap-pola-pemakaian-medsos-orang-indonesia

https://anado.tribunnews.com/2019/07/21/rata-rata-orang-indonesia-menghabiskan-tiga-jam-23-menit-per-hari-melihat-medsos?page=all

Source

Leave a Reply

Your email address will not be published. Required fields are marked *