Article Per Year (5 Year)
p-Index From 2021 - 2026
1.325
P-Index
This Author published in this journals
All Journal Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Jurnal Ilmiah Manajemen dan Bisnis (JIMB) The Journal Gastronomy Tourism Journal of Event, Travel and Tour Management NHI Hospitality International Journal
Indriyani Handyastuti
Politeknik Pariwisata NHI Bandung
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
Tourists' Role in Achieving Sustainable Gastronomy Sanggramasari, Sandra; Handyastuti, Indriyani; Darwis, Riadi; Octaviany, Vany
Jurnal Aplikasi Bisnis dan Manajemen Vol. 10 No. 2 (2024): JABM, Vol. 10 No. 2, Mei 2024
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/jabm.10.2.410

Abstract

Background: Not all tourists are aware of and able to support sustainable gastronomy; one factor influencing it is the age of tourists. Purpose: This research aims to determine the priority level of tourists' abilities based on age in supporting sustainable gastronomy. Design/methodology/approach: This study uses the Analytical Hierarchy Process (AHP) method to produce alternative priorities and criteria weights in determining the contribution of tourists in creating sustainable gastronomy.Findings/Result: The results showed that tourists' awareness and ability to support sustainable gastronomy differed from the age of tourists. Baby boomers can support sustainable gastronomy through the viability of local food products; Generation X can support sustainable gastronomy through the survival of local food production and business; Generation Y has the highest ability to support the diversity of local food products, while Generation Z has the highest awareness is in The transmission of culinary knowledge. Conclusion: The authenticity of gastronomic products and the welfare of the gastronomic business community will indirectly increase with the high awareness of tourists in their participation in creating sustainable gastronomy.Originality/value (State of the art): These potentials and opportunities show that each generation desires to participate in creating sustainable gastronomy following their respective roles.
Co-Authors Adi Hendraningrum Agus Sudono, Agus Ali Hanafiah Andianie, Indria Dewi Turgarini  Eeng Ahman, Eeng Fitriani, Irna Novia Fitriyani, Endah Gian Rafi Firjatullah Hamidah, Sarah Nur Hisyam, Ibrahim Hurry Mega Insani Ikaputera Waspada, Ikaputera Ina Veronika Ginting Iqlima Ramadhani Mas Wahyu Wibowo Maya Sari Putri, R. R. Syifa Pertiwi Riadi Darwis Sandra Sanggramasari Sari, Putri Andan Singgih Tri Wibowo Vany Octaviany Zahirah, Aulia