Main Article Content

Abstract

This study assessed tourist satisfaction with culinary tourism in Kutawaringin District, Bandung Regency.  A quantitative-descriptive approach was used to reveal tourist perceptions and the impact of food quality on culinary tourism satisfaction in Kutawaringin District, Bandung Regency.  Data was collected through interviews, observation, and documentation. A random sample of tourists completed the questionnaire. The study sample consisted of 50 individuals who participated in in-depth interviews. It is important to note that these evaluations are based solely on objective criteria and do not include subjective opinions.  Lemon tea was found to be the most popular food item, while tourists rated the seller's service highest at 74%. Food hygiene received a rating of 71%; food tastes 60%; affordability of the seller's location 57%; food quality and promotion 46%; and food prices 40%, all with a fair assessment. Collaboration is necessary among tourism managers and stakeholders to make Kutawaringin a supporting factor for the Bandung Destination. This requires consideration of various factors, including food prices, packaging quality, and promotion.

Keywords

Quality; Culinary; Perception; Tourist; Satisfaction; Kutawaringin Subdistrict; Bandung District.

Article Details

Author Biographies

Annisa Bintang Kusumawardhani, Master of Sustainable Tourism Study Programme, Faculty of Graduate School, Universitas Padjadjaran, Bandung City, West Java, Indonesia

Student of Master of Sustainable Tourism Study Programme, Faculty of Graduate School, Universitas Padjadjaran, Bandung City, West Java, Indonesia

Awaludin Nugraha, Master of Sustainable Tourism Study Programme, Faculty of Graduate School, Universitas Padjadjaran, Bandung City, West Java, Indonesia

Lecture Master of Sustainable Tourism Study Programme, Faculty of Graduate School, Universitas Padjadjaran, Bandung City, West Java, Indonesia

Evi Novianti, Master of Sustainable Tourism Study Programme, Faculty of Graduate School, Universitas Padjadjaran, Bandung City, West Java, Indonesia

Lecture Master of Sustainable Tourism Study Programme, Faculty of Graduate School, Universitas Padjadjaran, Bandung City, West Java, Indonesia 

Ilma Chairunnisa, School of Language and Culture, Tokyo University of Foreign Studies

Student of School of Language and Culture, Tokyo University of Foreign Studies

How to Cite
Kusumawardhani, A., Nugraha, A., Novianti, E., & Chairunnisa, I. (2024). Culinary Tourism in Kutawaringin (Bandung): Structural Relationship Between Food Quality, Tourist Perceptions, And Culinary Tourism Satisfaction. Pusaka: Journal of Tourism, Hospitality, Travel and Business Event, 6(1), 208-219. https://doi.org/10.33649/pusaka.v6i1.310