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All Journal Jurnal Ekonomi, Bisnis dan Kewirausahaan (JEBIK) Jurnal Manajemen Pelayanan Publik DIJB (Diponegoro International Journal of Business) Amalee: Indonesian Journal of Community Research & Engagement Journal of Management and Entrepreneurship Research Eduvest - Journal of Universal Studies Jurnal Ekonomi, Teknologi dan Bisnis Journal Pemberdayaan Ekonomi dan Masyarakat Journal of Organizational and Human Resource Development Strategies
Wahyudi, Lilik
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Aerospace Engineering Humanities Astronomy Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Mechanical Engineering Neuroscience Public Health Social Sciences Transportation Other

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THE ROLE OF CULINARY TOURISM NOSTALGIA ON THE TOURIST SATISFACTION MODEL: THE STIMULUS-ORGANISM-RESPONSE APPROACH Wahyudi, Lilik; Ahmad, Ana Shohibul Manshur Al; Sarjiyanto, Sarjiyanto; Sarwoto, Sarwoto
Jurnal Ekonomi Bisnis dan Kewirausahaan Vol 12, No 3 (2023): Jurnal Ekonomi Bisnis dan Kewirausahaan (JEBIK)
Publisher : Fakultas Ekonomi dan Bisnis, UNTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jebik.v12i3.63537

Abstract

Tourist satisfaction and tourism destinations create a value for tourists. The value of specific tourism destinations leads to individual emotional attachments, which are a manifestation of a sense of nostalgia. This study aims to investigate the role of nostalgia on the tourist satisfaction at culinary tourism destinations. Food quality, destination environment, and services all contribute to the nostalgia. The data was collected through LimeSurvey from a total of 300 respondents from Central Java and Yogyakarta and was analyzed using PLS-SEM. The results show that the food quality, destination environment, and services positively affect the nostalgia. Further, the nostalgia also has a strong significant influence on the tourist satisfaction. These findings imply that managers of culinary tourism must be able to provide positive values (impressions) to the tourists by offering unique service, quality, or destination environment compared to other destinations. It is expected that the tourists have a positive memorability which simultaneously create a revisit intention, which is in line with the tourists satisfaction.JEL:D91, D90, Z32.  
Pemberdayaan Pelaku Usaha Kuliner Melalui Pembentukan Kelompok Usaha Bersama (KUBE) di Karanganyar: Empowering of Culinary MSMEs through the Establishment of a Business Group in Karanganyar Sarwoto, Sarwoto; Wahyudi, Lilik; Suyono, Joko; Risgiyanti, Risgiyanti; Sarjiyanto, Sarjiyanto
Amalee: Indonesian Journal of Community Research and Engagement Vol. 2 No. 2 (2021): Amalee: Indonesian Journal of Community Research and Engagement
Publisher : LP2M INSURI Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/amalee.v2i2.778

Abstract

The community partners in this empowerment program are culinary micro, small, and medium enterprises (MSMEs) in Cangakan, Karanganyar. The problems faced by them are related to institutional, managerial, and capital aspects, hence the program was aimed to empower and strengthen them through the establishment of KUBE (Business Group). The method used to solve problems is education to the community through training and mentoring to establish group institutions in KUBE of culinary, as well as empowering community members through institutional strengthening and entrepreneurship training. The result of this program is the establishment of a strong institution from the culinary MSMEs in Cangakan Karanganyar. Through the KUBE that is formed, it is hoped that it can be a solution in overcoming the problems faced. Mitra masyarakat dalam program pemberdayaan ini adalah usaha mikro, kecil, dan menengah (UMKM) kuliner di Cangakan, Karanganyar. Permasalahan yang mereka hadapi terkait dengan aspek kelembagaan, manajerial, dan permodalan, maka program ini ditujukan untuk memberdayakan dan memperkuat mereka melalui pembentukan KUBE (Kelompok Usaha Bersama). Metode yang digunakan untuk mengatasi permasalahan tersebut adalah edukasi kepada masyarakat melalui pelatihan dan pendampingan yang bertujuan untuk membentuk kelembagaan kelompok di KUBE kuliner, serta pemberdayaan anggota komunitas melalui penguatan kelembagaan dan pelatihan kewirausahaan. Hasil dari program ini adalah terbentuknya kelembagaan yang kuat dari UMKM kuliner di Cangakan Karanganyar. Melalui KUBE yang dibentuk, diharapkan dapat menjadi solusi dalam mengatasi permasalahan yang dihadapi.
Co-Authors Ahmad Ikhwan Setiawan, Ahmad Ikhwan Ahmad, Ana Shohibul Manshur Al Ana Shohibul Manshur Al Ahmad, Ana Shohibul Asiye, Novi Atmaji Brand, Human Kurniastuti, Amelia Ma'Arif, Miftachul Murti, Chyntia Dyahayu Wisnu Permatasari, Harnung Indah Risgiyanti, Risgiyanti Rohwiyati Rohwiyati Sarjiyanto Sarjiyanto, Sarjiyanto Sarwoto Sarwoto Sarwoto, Sarwoto Sulistya, S Suyono, Joko Trisanty, Aidha Tulus Haryono, Tulus