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All Journal The Journal Gastronomy Tourism E-Journal of Tourism
Ramadhan, Ghifary
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Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

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An Analysis of Inglo Restaurant's Strategies in Retaining Consumers in the Covid-19 Pandemic Era Ramadhan, Ghifary
Gastronomy Tourism Journal Vol 8, No 2 (2021)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.192 KB) | DOI: 10.17509/gastur.v8i2.41819

Abstract

Strategy is an important thing that can influence the sustainability of the restaurant. All policies to be realized, always go through a strategic process. This research was conducted at the Inglo restaurant with the aim of knowing the strategies used by the Inglo restaurant to defend consumers during the Pandemic era. The method used in this research is descriptive qualitative using purposive sampling technique through observation, interviews and documentation. Seeing that the pandemic era is still a threat, the strategies used by the Inglo restaurant can still increase, decrease and change. The results of this study show that the Inglo restaurant has three main strategies, namely implementing health protocols, providing services through online media and reducing costs. This strategy was successful in maintaining the sustainability of the Inglo restaurant in its business and the strategy implemented was able to maintain consumers in terms of service, good image of the Inglo restaurant and consumer satisfaction in the pandemic era.
Gastronomic Motivation and Place Attachment through the Mediating Role of Gastronomic Experience: Evidence from Bandung, Indonesia Ismarizal, Beni; Rusmiati, Debi; Multazam, Muhammad Mas; Ramadhan, Ghifary
E-Journal of Tourism Volume 12 Number 2 (September 2025)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24922/eot.v12i2.2193

Abstract

Gastronomy plays a central role in shaping tourists’ travel decisions, as authentic culinary experiences connect visitors with local culture and strengthen their attachment to destinations. This study examined the effect of gastronomic motivations on place attachment, with gastronomic experience as a mediating variable. A quantitative approach using Structural Equation Modeling (SEM) with AMOS 24 was employed to rigorously test the proposed relationships. Data were obtained from 400 valid questionnaires completed by tourists who had visited Bandung and tasted local cuisine within the past year. The sample size was determined using the Lemeshow formula, as the population size was unknown. The analysis involved confirmatory factor analysis (CFA) to assess construct validity and measurement reliability, followed by structural model testing. The results demonstrated that gastronomic motivations had a significant positive effect on both gastronomic experience and place attachment. Furthermore, gastronomic experience was found to significantly enhance place attachment, confirming its mediating role. These findings highlight the importance of gastronomy as both a motivational and experiential driver of tourists’ emotional bonds with destinations. From a managerial perspective, the study provides practical and strategic insights for destination managers and tourism stakeholders in developing marketing strategies and innovative tourism products that emphasize local culinary identity and community-based gastronomic experiences. Limitations include the single-destination focus, cross-sectional and self-reported data, and limited generalizability. Future research should adopt longitudinal designs or comparative studies across multiple destinations.
Co-Authors Ismarizal, Beni Multazam, Muhammad Mas Rusmiati, Debi