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All Journal Journal Hotspot Artinara E-Journal of Tourism
Debi Rusmiati
Budi Luhur University
Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Gastronomic Motivation and Place Attachment through the Mediating Role of Gastronomic Experience: Evidence from Bandung, Indonesia Beni Ismarizal; Debi Rusmiati; Muhammad Mas Multazam; Ghifary Ramadhan
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.
Penguatan Soft Skill Dan Personal Branding Untuk Kesuksesan Karier Desainer SMK Ki Hajar Dewantoro Fatma Misky; Yuliana Choerul Reza; Debi Rusmiati
Artinara Vol 4 No 3 (2025): Jurnal Artinara Oktober 2025 (in press)
Publisher : Universitas Budi Luhur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36080/artinara.v4i3.329

Abstract

his community service program aims to strengthen personal branding competencies of Visual Communication Design (VCD) students as preparation for entering the creative industry. The rapid growth of the creative sector requires vocational graduates to possess not only technical design skills but also soft skills such as communication, self-confidence, and professional self-image. Initial observations at Ki Hajar Dewantoro Vocational High School revealed limited understanding of personal branding and lack of structured digital portfolios among students. The program was implemented through interactive seminars, hands-on workshops on personal branding kits (creative CVs and digital portfolios), and mentoring sessions focusing on soft skill development. The results indicate improved student awareness of personal branding, the creation of personal digital portfolios, and enhanced confidence in self-presentation. This activity contributes to improving students’ career readiness and supports sustainable development of vocational education in the creative industry.
THE ROLE OF GASTRONOMIC TOUR GUIDES IN ENHANCING CULINARY IDENTITY IN THE CITY OF BANDUNG Debi Rusmiati
Journal Hotspot Vol. 3 No. 1 (2025): March
Publisher : Politeknik Pariwisata Palembang

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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.
BEYOND DIRECTIONS: HOW TOUR GUIDES SHAPE CULTURAL INTERPRETATION AND VISITOR ENGAGEMENT AT CULINARY FESTIVALS Debi Rusmiati; Ahmad Kurniawan
Journal Hotspot Vol. 3 No. 2 (2025): December
Publisher : Politeknik Pariwisata Palembang

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Abstract

Culinary festivals have increasingly emerged as important platforms for cultural tourism, offering visitors opportunities to engage with local heritage through food-based experiences. However, limited attention has been given to the role of tour guides in shaping cultural interpretation and visitor engagement within culinary festival settings. This study aims to examine how tour guides influence visitors’ cultural understanding and engagement at the Festival Kuliner Legendaris Jakarta. Adopting a qualitative case study approach, data were collected through in-depth semi-structured interviews, participant observation, and document analysis involving tour guides, festival visitors, and event organizers. The data were analyzed using thematic analysis to identify patterns related to guiding practices and visitor experiences. The findings reveal that tour guides play a significant role as cultural interpreters, storytellers, and experience curators by contextualizing local culinary heritage through interpretive narratives and interactive communication. These practices enhance visitors’ cultural appreciation, emotional connection, and overall engagement with the festival experience. This study contributes to tourism and event management literature by extending the understanding of tour guides’ roles in culinary festival contexts and provides practical insights for festival organizers and destination managers in designing culturally meaningful and engaging culinary tourism experiences.
Co-Authors Ahmad Kurniawan Fatma Misky Ghifary Ramadhan Ismarizal, Beni Muhammad Mas Multazam Yuliana Choerul Reza