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All Journal Jurnal Pariwisata Pesona Khasanah Ilmu - Jurnal Pariwisata Dan Budaya Jurnal Sinergitas PkM & CSR Jurnal Humaniora : Jurnal Ilmu Sosial, Ekonomi dan Hukum Jurnal Manajemen Pelayanan Hotel Community Development Journal: Jurnal Pengabdian Masyarakat Edutourism : Journal Of Tourism Reseach Jurnal Manajemen Perhotelan dan Pariwisata Journal of Industrial Engineering & Management Research (JIEMAR) INTERNATIONAL JOURNAL OF SOCIAL, POLICY AND LAW (IJOSPL) Journal of Community Service and Engagement PROFICIO: Jurnal Pengabdian Masyarakat JURNAL ILMIAH GLOBAL EDUCATION Prosiding Konferensi Nasional PKM-CSR JELAJAH: Journal of Tourism and Hospitality Journal of Information Systems and Management Jurnal Bangun Abdimas Jurnal Bangun Manajemen DEDIKASI : Jurnal Pengabdian Kepada Masyarakat Gastronomy and Culinary Art (Gastronary) kawanad E-Amal: Jurnal Pengabdian Kepada Masyarakat
Indra, Febryola
Universitas Pelita Harapan
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Nursing Public Health Social Sciences Other

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Journal : Journal of Information Systems and Management

 1 
Development Of Gastronomic Tourism Potential In Pontianak West Kalimantan Febryola Indra; Juliana Juliana; Ira Hubner; Nova Bernedeta Sitorus
Journal of Information Systems and Management (JISMA) Vol. 1 No. 5 (2022): October 2022
Publisher : AGUSPATI RESEARCH INSTITUTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1080.192 KB) | DOI: 10.4444/jisma.v1i5.230

Abstract

Gastronomy refers to the experience of eating from the beginning of the appetizer to the end of the dessert. One restaurant that offers gastronomic tours will usually serve 10 portions of food, from appetizers to dessert. Then each food will be told in detail the food's history, origin, and raw materials. Coupled with details such as textures, food decorations, to the way of presentation, it is hoped that they can provide a new sensation for tourists. In addition to the process of eating being a basic human need, food also provides added value in terms of enjoying the art of the food served. Pontianak has a variety of culinary delights ranging from snacks to main dishes, which have various types and pleasures. Pontianak City has various tourism potentials ranging from historical to cultural tourism, and one of them has the potential to develop culinary tourism. Pontianak has a variety of culinary delights ranging from snacks to main dishes of various types, tastes, and appearances that have their characteristics and enjoyment. This can be strong support in developing Pontianak as a Culinary City, with a statement from the Mayor of Pontianak Edi Rusdi Kamtono, who plans to build culinary centers at several points in the City of Pontianak; this is done considering the high interest in culinary lovers in the cuisine and flavors of the City. Pontianak that exists today, even culinary, is not just for eating to relieve hunger but can be tourism. Some planned points include the Sungai Jawi Parallel Road, Sungai Raya Dalam Parallel Road, and Parit Tokaya Parallel. This study uses a qualitative method, presenting the data in words, descriptions, and descriptions. In this case, the qualitative data in question is how to identify the potential for culinary and gastronomic tourism in Pontianak. The results of this study are Pontianak City has a culinary that can be developed into gastronomic tourism with efforts to link the historical and cultural values ​​of local food, follow-up activities such as tours to food-making locations and how to make food, and promotion and publication efforts. to further enhance the development of gastronomic tourism.
Co-Authors Adi, Amanda Amanda Vania Amelda Pramezwary Andreina, Kallista Angellita Midian Sinaga Anugerah Agungputranto Aurelia Kosasi, Anjelie Bryan Alexander Gumarus Cecilia Cecilia Cecilia Cecilia, Cecilia Chen, Michelle Min Cheryl Jocelyn Christabel, Verenia Novelia Deandra Pakasi Demson R.H. Goeltom Devina Djakasaputra, Arifin Eddison, Nicolas Erelle Eryka Fidelia Febriani, Natasia Fidelia, Eryka Friska Rotua Natalia Gabriella Setiawan Gosal Manopo, Gloria Blessing Himawan, Evelyn Hubner, Ira B. Ibe, Winny Ingvenna Lioni Hermawan Juliana Juliana Juliana, Juliana Kania, Nabila Shafa Karundeng, Wilhelmina Kyani Pindy Lee, Michelle Lice Sari Liha, Samuel Musa Livia Imelda Maleachi, Sandra Monica Kendra Wibowo Natalia, Friska Rotua Nathalie Nathan Jouari P. M. Nathaniel Nathaniel Nga Lai Nicole Wong Niken Sulisetyowati Nova Bernedeta Sitorus Nova Bernedeta Sitorus Nova Bernedetta Sitorus P. M., Nathan Jouari Patricia, Sharen Pramezwary, Amelda Pramono, Rudy Rosianna Sianipar Rosianna Sianipar Samuel Musa Liha Shelvy Evalina Sherla Valensky Sherlly Bella Puspita Sianipar, Rosianna Sinaga, Angellita Midian Sitorus, Nova Sitorus, Nova Bernedetta Soeseno Bong Suryadi Chandra, Andrew Suryadi, Evelyn Then, Julita Valensky, Sherla Valisca, Valisca Varrell Isadora Victor Verenia Novelia Christabel Victor, Varrell Isadora Vincentia Nayla Kosasih Widarson, Nella Nevila Wijaya, Halim Adi Williem, Isabelle Wowor, Wulan Meiaya