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All Journal Kepariwisataan: Jurnal Ilmiah CrossOver:Journal of Adaptation Studies International Journal of Travel, Hospitality and Events
Suci Sumbawati
Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Transportation Other

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PENERAPAN OMOTENASHI PADA RESTORAN GOLDEN GEISHA RAMEN Suci Sumbawati
Kepariwisataan: Jurnal Ilmiah Vol 16, No 3 (2022): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47256/kji.v16i3.194

Abstract

Omotenashi is the Japanese culture about the way to serve customers which shown strong relationship between guest and host. Omotenashi also have similar implementation with hospitality which usually applicated at customer service activity. Omotenashi have been applied in many aspects globally. Japanese restaurant has growth significantly in recent years and hopefully many restaurants also implement Omotenashi to serve their customer. This study uses the case of Golden Geisha Ramen Restaurant in Yogyakarta to explore how the restaurant applying Omotenashi at their operational process. This paper analyzes each process from queueing process, order and payment, serving the food, and general restaurant operations. This paper offer analysis about current conditions at the restaurant and offers suggestions for restaurant for improving their implementation of Omotenashi to gain the competitive advantage of the restaurant with another competitor.
Culinary Tourism and Visit Intention at Kukup Beach, Indonesia Aneke Rahmawati; Suci Sumbawati
International Journal of Travel, Hospitality and Events Vol. 5 No. 1 (2026): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v5i1.765

Abstract

Culinary tourism has become an increasingly important component of tourism development, particularly as a core tourism product that shapes tourists’ experiences and behavioral intentions in coastal destinations. In Indonesia, coastal culinary experiences based on seafood play a strategic role in shaping tourists’ perceptions and consumption patterns. This study focuses on culinary tourism and examines its influence on tourists’ visit intention at Kukup Beach, Gunungkidul Regency, Indonesia. A quantitative associative research design was employed using a survey method. Data were collected from 35 tourists through structured questionnaires measured on a five-point Likert scale. Descriptive statistical analysis, Pearson correlation, and simple linear regression were applied to analyze the data. The results show a positive and statistically significant relationship between culinary tourism and tourists’ visit intention (r = 0.579; p < 0.05). Culinary tourism explains 33.56% of the variance in visit intention, indicating that food quality, variety, hygiene, service quality, and price fairness are important determinants of tourists’ intention to revisit and recommend the destination. This study contributes empirical evidence to culinary tourism research in coastal destinations and provides practical implications for destination managers in integrating local culinary products into sustainable tourism development strategies.
REPRESENTASI KULINER TRADISIONAL YOGYAKARTA DALAM MEDIA GLOBAL: ANALISIS ADAPTASI PADA DOKUMENTER STREET FOOD: ASIA Aneke Rahmawati; Suci Sumbawati
CrossOver Vol. 5 No. 2: December, 2025
Publisher : UIN Raden Mas Said Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22515/crossover.v5i2.14393

Abstract

This study examines the representation of Yogyakarta’s traditional culinary culture in the global documentary series Street Food: Asia, with a particular focus on the Yogyakarta episode. Rather than examining the direct impact of media exposure on tourist behavior, this article analyzes how traditional culinary practices are selected, adapted, and visually constructed for global audiences. Using a qualitative visual content analysis approach, the study observes selected scenes, visual sequences, narration, dialogue, and spatial representations related to traditional food vendors, including Mbah Satinem, Mbah Lindu, and the production of mie lethek. The analysis is guided by Stuart Hall’s theory of representation and Linda Hutcheon’s theory of adaptation. The findings show that the documentary represents Yogyakarta’s culinary tradition through three main patterns: the visual construction of authenticity in traditional food practices, the narrative framing of elderly food vendors as cultural guardians, and the transformation of everyday culinary spaces into meaningful cultural spaces. These representations do not merely document local culinary practices but reconstruct them into emotionally engaging and culturally legible narratives for global viewers. The study concludes that Street Food: Asia functions as a global media text that adapts local culinary traditions into a representational form shaped by visual selection, narrative simplification, and cultural translation.
Co-Authors Aneke Rahmawati