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All Journal Jurnal Gastronomi Indonesia
Proboningrum Hapsari
Department of Development Geography, Faculty of Geography, Universitas Gadjah Mada
Social Sciences

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Resiliensi Usaha Kuliner pada Masa Pandemi COVID-19: Studi Kasus di Sanur, Bali Proboningrum Hapsari; M. Baiquni
JURNAL GASTRONOMI INDONESIA Vol 10 No 1 (2022): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v10i1.772

Abstract

Sanur tourism area as an international tourism area in Denpasar City, Bali, was experiencing a decrease of tourist visit due to the COVID-19 pandemic. Culinary business was one of the sectors affected severely by the pandemic. This study therefore aimed to analyze the resilience strategies in facing the pandemic and its relations to sustainability using a descriptive qualitative method by primary data sources from interviews and observation. The study found out that the COVID-19 pandemic caused a decrease in the number of tourist visit as culinary businesses customers, that in turns had a big impact on expenses, workforce, and hours of operation of the culinary business. Various efforts was made by culinary business actors to be resilient during the COVID-19 pandemic by adaptation, innovation, strengthening networks, and sustainability planning. These efforts also supported achieving sustainable tourism in Sanur tourism area, especially in management sustainability, economic sustainability, socio-cultural sustainability, and environmental sustainability
Co-Authors M. Baiquni