Nursal, M. Fadhli and Fikri, Adi Wibowo Noor and istianingsih, M.S.Ak., CA., CSRS., CSRA., CMA., CBV, Dr. istianingsih and Hidayat, Dr Wastam Wahyu and Bukhari, Eri and Untari, Dhian Tyas The business strategy of “Laksa” culinary tourism in Tangerang, Indonesia. African Journal of Hospitality, Tourism and Leisure. (Unpublished)
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Abstract
Laksa Tangerang is one of Tangerang's culinary specialties and has the potential to be developed as one of the culinary tourism products in Tangerang considering that the tourism sector is one of the sector contributors of foreign exchange which is quite a large provider for regional and national development. This study aims to develop marketing strategies in an effort to develop Laksa Tangerang culinary tourism so that it can improve the quality and quantity of traditional culinary entrepreneurs in the city of Tangerang. By using primary data obtained from interviews and observations on culinary entrepreneurs and artisans, as well as secondary data from related institutions an IF / EF analysis and SWOT analysis were undertaken. Destination marketers face a new need to perfect and link their culinary experience branding and marketing strategies so as to capture great tourism market share. This means that non-traditional tourist destinations such as Tangerang, must make some effort to to brand and market themselves so as to get a sustained tourist in-flow. The results of the study are expected to be made into recommendations in the development of culinary tourism in Tangerang as an effort to empower traditional culinary entrepreneurs.
| Item Type: | Other |
|---|---|
| Subjects: | Ilmu Sosial > Ekonomi |
| Divisions: | Fakultas Ekonomi dan Bisnis > Magister Manajemen |
| Depositing User: | Wastam Wahyu Hidayat |
| Date Deposited: | 20 Oct 2020 06:56 |
| Last Modified: | 20 Oct 2020 06:56 |
| URI: | http://repository.ubharajaya.ac.id/id/eprint/5858 |
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