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Journal of Tourism, Culinary, and Entrepreneurship (JTCE)
Published by Universitas Ciputra Surabaya
ISSN : -     EISSN : 27760928     DOI : https://doi.org/10.37715/jtce
Core Subject : Economy, Social,
Economics, Econometrics & Finance Social Sciences
Through JTCE (ISSN: 2776-0928), we aim to provide large dimension to share and enhance the knowledge in tourism, hospitality, food science business and entrepreneurship through scholarly works published. JTCE welcomes research inquiries and reports under the following fields: Tourism Management Destination Management Tourism Product, Promotion, and Marketing Tourism Policy Eco and Urban Tourism Innovative Tourism and Hospitality Hospitality Management Service Management Human Resource in Tourism, Hospitality and Food Business Entrepreneurship in Tourism, Hospitality and Food Business Foods Safety and Quality Management Food Innovation and Sensory Analysis Cultures, Laws and Politics of Food Culinary Product Creation in Tourism Food Service Food Culture
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 81 Documents
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The role of fear of missing out in shaping consumption behavior and its implications for the resilience of gastronomic tourism in Sumedang Regency Widya Alya Fatimah; Gilang Pratama Putra; Oman Sukirman
Bahasa Indonesia Vol 6 No 1 (2026): APRIL 2026
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v6i1.6478

Abstract

The development of social media has led to the emergence of the Fear of Missing Out (FoMO) phenomenon, which influences consumption behavior, including in culinary tourism. This study aims to analyze the role of FoMO in shaping consumption behavior and its implications for the resilience of gastronomic tourism in Sumedang Regency. This study uses a qualitative approach through in-depth interviews, observation, and documentation with community informants, business actors, and tourism policymakers, then analyzed thematically using NVivo. Research in Sumedang Regency indicates that FoMO (Focus on Motivation) acts as an initial trigger that encourages consumers to try viral culinary delights. However, FoMO-based consumption is temporary and does not directly build loyalty. The sustainability of gastronomic tourism is more determined by the quality of the experience, including taste, consistency, price, consumer recommendations, and cultural values, which influence satisfaction and repeat purchases. This study demonstrates that the influence of FoMO on the sustainability of gastronomic tourism is indirect but rather mediated by consumer experience and satisfaction. These findings emphasize the importance of culinary tourism development strategies that focus not only on trends but also on quality and sustainability.

Page 9 of 9 | Total Record : 81

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