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Rusmiati, Debi
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Implementation Of Improving Tour Guide Skills In Gastronomic Tourism In Bandung City Rusmiati, Debi; Turgarini, Dewi; Ningsih, Caria
JHSS (JOURNAL OF HUMANITIES AND SOCIAL STUDIES) Vol 7, No 2 (2023): JHSS (Journal of Humanities and Social Studies)
Publisher : UNIVERSITAS PAKUAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jhss.v7i2.8508

Abstract

Gastronomy of cities in the world initiated by UNWTO criteria since 2004 aims to promote cooperation between cities around the world. The capital of a city in making its city a gastronomic tourism trend is not only to have potential but in terms of packaging must also be considered. Tourists who visit with the aim of tasting are incomplete if not accompanied by information related to the philosophy and history contained. It is necessary to intervene from a tour guide who provides information so that tourists have a new experience. The ability of the tour guide not only provides information related to the place but also needs interpretation and knowledge of philosophy, ethics and culture. This study seeks to answer these problems by describing the skills of gastronomic tour guides. This research uses the Analytical Hierarchy Process (AHP) method by interviewing 26 panelists in the city of Bandung. The results of AHP data processing show that the criteria for on-site management expertise have the highest weight to be owned by gastronomic tour guides in the city of Bandung. Furthermore, the alternatives that have the highest weight are looking for unique experiences, in-depth information related to regional gastronomic tourism, general information about gastronomic activities, and gastronomic knowledge and expertise and managing activities in a structured manner. Based on the results obtained, the skills of gastronomic tour guides are different from other tour guides. Special guidelines for gastronomic tour guides are needed so that it is hoped that Bandung City will further improve the quality of gastronomic tourism services in the city of Bandung to become a culinary city for tourists and can become one of the cities that are in demand by gastronomic tourists. This research can be a recommendation for gastronomic tour guides to pay attention to the skill aspects of gastronomic tour guides.
Strategi Pengembangan Kapasitas Pemandu Wisata Rusmiati, Debi; Turgarini, Dewi; Siswhara, Gita
Tourism and Hospitality Essentials Journal Vol 13, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/thej.v13i1.77838

Abstract

AbstrakArtikel ini bertujuan untuk memahami bagaimana kapasitas dan kompetensi pemandu wisata ditingkatkan. Masalah dan peluang yang terjadi pada saat proses pemanduan diidentifikasi. Pengembangan kapasitas kepemanduan wisata jika diimplementasikan dengan baik dapat menghasilkan pemandu wisata yang professional dan akan berdampak pada kualitas pelayanan. Kajian ini menggunakan metode kualitatif deskriptif dengan menggunakan data primer dan sekunder. Data primer didapatkan dari hasil wawancara dengan pemandu wisata pada organisasi pemandu. Sementara data sekunder diperoleh dari literatur pada penelitian-penelitian sebelumnya. Hasil kajian ini mengungkapkan bahwa pemandu wisata perlu untuk memiliki strategi dalam meningkatkan kapasitas kepemanduannya. Penelitian ini berimplikasi pada strategi yang perlu dilakukan oleh Tour Operator untuk meningkatkan kualitas pelayanan aktivitas perjalanan wisata.Keywords: pemandu wisata, profesionalisme, kapasitas, kompetensi AbstractThis article aims to understand how the capacity and competence of tour guides are improved. Problems and opportunities that occurred during the guidance process were identified. Tourism guidance capacity development, if implemented properly, can produce professional tour guides and will have an impact on service quality. This study uses a descriptive qualitative method using primary and secondary data. Primary data was obtained from the results of interviews with tour guides at tour guide organizations. Meanwhile, secondary data was obtained from the literature in previous studies. The results of this study reveal that tour guides need to have a strategy in increasing their guiding capacity. This research has implications for the strategies that need to be carried out by Tour Operators to improve the quality of tourism travel services.Keywords: tour guide, professionalism, capacity, competence
Motivasi Wisatawan Mengunjungi Destinasi Wisata Dark Tourism Rusmiati, Debi; Andari, Rini; Waluya, Bagja
Tourism and Hospitality Essentials Journal Vol 12, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jtee.v12i1.77800

Abstract

AbstrakDestinasi wisata yang terkait dengan kejadian kelam (dark tourism) mendapatkan banyak perhatian dalam dua puluh tahun terakhir. Pertanyaan mengenai apa motivasi wisatawan yang berkunjung ke destinasi wisata dark tourism terus dikaji. Artikel ini bertujuan untuk memahami apa saja motivasi pengunjung yang berkunjung ke destinasi dark tourism. Studi literatur terkait kajian-kajian yang berkenaan dengan dark tourism digunakan untuk memahami motivasi pengunjung. Berdasarkan literatur, ditemukan sembilan jenis motivasi yang muncul pada aktivitas wisata dark tourism, yaitu Experience, History, Education, Culture and Identity, Remembrance, Thrill-seeking, Site, Exhibits, Death and Dying. Selain itu, ragam daya tarik yang terkait dengan dark tourism di Desa Ciburial Kabupaten Bandung juga didiskusikan. Kajian ini memberikan pemahaman mengenai ragam motivasi wisatawan dalam mengunjungi destinasi wisata dark tourism, khususnya di Indonesia.Keywords: dark tourism, motivasi, destinasi wisataAbstractTourist destinations related to dark tourism have received a lot of attention in the last twenty years. The question of what is the motivation of tourists who visit dark tourism destinations continues to be studied. This article aims to understand what are the motivations of visitors who visit dark tourism destinations. Literature studies related to studies related to dark tourism are used to understand the motivation of visitors. Based on the literature, nine types of motivation were found in dark tourism activities, namely Experience, History, Education, Culture and Identity, Remembrance, Thrill-seeking, Site, Exhibits, Death and Dying. In addition, various attractions related to dark tourism in Ciburial Village, Bandung Regency were also discussed. This study provides an understanding of the various motivations of tourists in visiting dark tourism destinations, especially in Indonesia.Keywords: dark tourism, motivation, tourist destinations
THE ROLE OF GASTRONOMIC TOUR GUIDES IN ENHANCING CULINARY IDENTITY IN THE CITY OF BANDUNG Rusmiati, Debi
Journal Hotspot Vol. 3 No. 1 (2025): March
Publisher : Politeknik Pariwisata Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Food is not only about taste, but also about identity which represents the social and cultural life of a society that reflects a long story in every ingredient, cooking method and serving method. Bandung City offers a variety of culinary delights, both traditional and the result of cultural acculturation that are not only delicious, but also full of philosophy. Looking back, Bandung City Culinary is influenced by several cultural acculturations, namely Chinese, indigenous and the result of acculturation from the Dutch who used to live in Bandung City. Culinary for Bandung City is an important part of tourism activities because it has its own appeal. This study aims to explore the role of gastronomic tour guides in enhancing culinary identity in Bandung City and to analyze tour guides in delivering culinary tours to tourists. This study uses a qualitative method with an ethnographic approach where researchers are directly involved in gastronomic tour activities. The results of this study indicate that tour guides have a role in enhancing culinary identity in Bandung City. This can be seen from the choice of information delivery method when conducting guidance.
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 bagja waluya, bagja Caria Ningsih Dewi Turgarini  Gita Siswhara Ismarizal, Beni Multazam, Muhammad Mas Ramadhan, Ghifary Rini Andari, Rini