The role of ambiance and service in culinary tourism: A case study at D’Warung
DOI:
https://doi.org/10.58881/jcmts.v3i3.218Keywords:
customer service, dining experience, food quality, local cuisine, restaurant ambianceAbstract
This study examines the culinary and dining experience at D’Warung, a popular restaurant known for its diverse menu and cozy atmosphere. The primary objective is to analyze the restaurant's appeal, focusing on its food offerings, ambiance, and customer service. Data collection was conducted through observation and interviews with staff and customers, assessing factors such as the quality of the food, the level of crowd, and the friendliness of the service. The results reveal that D’Warung stands out for its comfortable atmosphere, friendly staff, and a varied menu that includes both local and western dishes. The analysis highlights these factors as key contributors to the restaurant’s success. In conclusion, the study emphasizes the importance of creating a welcoming environment and providing excellent service in shaping a memorable dining experience.
References
Ab Karim, S., & Chi, C. G. Q. (2010). Culinary Tourism as a Destination Attraction: An Empirical Examination of Destinations’ Food Image. Journal of Hospitality Marketing & Management, 19(6), 531–555. https://doi.org/10.1080/19368623.2010.493064
Alonso, A. D., Kok, S., & O’Brien, S. (2018). Sustainable culinary tourism and Cevicherías: a stakeholder and social practice approach. Journal of Sustainable Tourism, 26(5), 812–831.
Amiruddin, H. (2020). Strategy in Promotion E-Tourism Base: Study on Bantaeng Regional Government. Journal La Bisecoman, 1(1), 1–6.
Atmaja, H. K., Wijaya, S., & Adiwijaya, M. (2020, December). Website Quality Analysis as an Interactive Marketing Communication on Indonesia Halal Tourism Destination. In 5th International Conference on Tourism, Economics, Accounting, Management and Social Science (TEAMS 2020) (pp. 514-519). Atlantis Press.
Björk, P., & Kauppinen-Räisänen, H. (2019). Destination foodscape: A stage for travelers’ food experience. Tourism Management, 71, 466–475.
BPS Bali (2020). Bali Tourism Statistics Report 2019. Badan Pusat Statistik Provinsi Bali.
Bristow, R. S., & Jenkins, I. (2018). Restaurant assessment of local food and the Global Sustainable Tourism criteria. European Journal of Tourism Research, 18, 120–132.
Chan, A., Tresna, P. W., & Suryadipura, D. (2017). Experiential Value of Bandung Food Tourism. Review of Integrative Business and Economics Research, 6, 184.
Chen, S.-H., Huang, J., & Tham, A. (2021). A systematic literature review of coffee and tea tourism. International Journal of Culture, Tourism and Hospitality Research. Emerald Publishing Limited.
Chuang, H.-T. (2009). The rise of culinary tourism and its transformation of food cultures: The National Cuisine og Taiwan. The Copenhagen Journal of Asian Studies, 27(2), 84–108.
Conversano, C., Contu, G., & Mola, F. (2019). Online promotion of UNESCO heritage sites in Southern Europe: website information content and managerial implications. Electronic Journal of Applied Statistical Analysis, 12(1), 108–139.
Davies, A., Cretella, A., Edwards, F., & Marovelli, B. (2020). The social practices of hosting P2P social dining events: insights for sustainable tourism. Journal of Sustainable Tourism, 1– 16.
de Albuquerque Meneguel, C. R., Mundet, L., & Aulet, S. (2019). The role of a high-quality restaurant in stimulating the creation and development of gastronomy tourism. International Journal of Hospitality Management, 83, 220–228.
Dwityas, N. A., Briandana, R., & Aulia, P. (2020). Consumer journey of culinary products through social media in Indonesia. Humanities & Social Sciences Reviews, 8(1), 306–314.
Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250–263.
Emerson, M. (2019). Culinary Tourism and the Experience Economy: Food, Image, and Territory"
Entas, D., Kurniawati, R., Harwindito, B., & Karlina, K. (2017). Culinary Tourism Development Model In Metro Lampung City. Journal of Business on Hospitality and Tourism, 2(1), 185-195. doi:http://dx.doi.org/10.22334/jbhost.v2i1.54
Everett, S., & Aitchison, C. (2008). The Role of Food Tourism in Sustaining Regional Identity: A Case Study of Cornwall, South West England. Journal of Sustainable Tourism, 16(2), 150-167.
Fischler, C. (1988). Food, Self and Identity. Social Science Information, 27(2), 275-292.
Fountain, J., Cradock-Henry, N., Buelow, F., & Rennie, H. (2021). Agrifood tourism, rural resilience, and recovery in a postdisaster context: Insights and evidence from Kaikōura-Hurunui, New Zealand. Tourism Analysis, 26(2–3), 135–149.
Garibaldi, R., & Pozzi, A. (2020). Gastronomy tourism and Covid-19: technologies for overcoming current and future restrictions. Languages, Literatures and Cultures of the University of Bergamo where she is member of the CST-DiathesisLab. Her primary research interests are participatory processes and collaborative mapping to promote territorial regeneration in a sustainable perspec, 45–52.
Gozali, G., & Wijoyo, T. (2022). Development of culinary tourism based on tourist's perception and experience in Balikpapan City. Jurnal Pariwisata Pesona, 7(2), 224 - 231. doi:https://doi.org/10.26905/jpp.v7i2.8154.
Hall, C. M., & Sharples, L. (2003). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste in Food tourism around the world. Development, Management And Markets. Butterworth Heinemann, Oxford, England.
Hall, C. M., & Sharples, L. (2008). Food and Wine Festivals and Events Around the World: Development, Management and Markets. Butterworth-Heinemann.
Handayani, B., Seraphin, H., Korstanje, M., & Pilato, M. (2019). Street food as a special interest and sustainable form of tourism for Southeast Asia destinations. Special interest Tourism in Southeast Asia: Emerging research and opportunities (pp. 81–104). IGI Global.
Henderson, J. C. (2019). Street food and tourism: A Southeast Asian perspective. Food Tourism in Asia (pp. 45–57). Springer.
Hendijani, R. B. (2016). Effect of food experience on tourist satisfaction: the case of Indonesia. International Journal of Culture, Tourism and Hospitality Research, 10(3), 272–282.
Horng, J., & Tsai, C. (2012). Culinary tourism strategic development: an Asia‐Pacific perspective. International journal of tourism research, 14(1), 40–55.
Hsu, F. C., & Scott, N. (2020). Food experience, place attachment, destination image and the role of food- related personality traits. Journal of Hospitality and Tourism Management, 44, 79–87.
Ifani, S. M. (2019). Local Wisdom in Coffee House Design to Promote Gayo Culture and Tourism. International Journal of Architecture and Urbanism, 3(1), 32–42.
Irwan, I., & Novianti, E. (2021). Virtual tour: Tourism communication media during the COVID-19 pandemic in Indonesia. Profetik: Jurnal Komunikasi, 14(1), 135–150.
Jeaheng, Y., & Han, H. (2020). Thai street food in the fast growing global food tourism industry: preference and behaviors of food tourists. Journal of Hospitality and Tourism Management, 45, 641–655.
Jenkins, O. H. (1999). Understanding and measuring tourist destination images. International journal of tourism research, 1(1), 1–15.
Kairi, N. K., Andri, D., & Siregar, R. N. (2023). Analysis of sustainable tourism management in the Huta Tinggi tourism village. Journal of Commerce, Management, and Tourism Studies, 2(2), 126–131. https://doi.org/10.58881/jcmts.v3i2.46 (Original work published August 1, 2023)
Kartajaya, H., Kotler, P., & Setiawan, I. (2017). Marketing 4.0: moving from traditional to digital. John Wiley & Sons.
Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of hospitality & tourism research, 30(3), 354–377.
Kleinheksel, A. J., Rockich-Winston, N., Tawfik, H., & Wyatt, T. R. (2020). Demystifying content analysis. American journal of pharmaceutical education, 84(1).
Komaladewi, R., Mulyana, A., & Jatnika, D. (2017). The representation of culinary experience as the future of Indonesian tourism cases in Bandung City, West Java. International Journal of Business and Economic Affairs, 2(5), 268–275.
Kong, G., LaVallee, H., Rams, A., Ramamurthi, D., & Krishnan-Sarin, S. (2019). Promotion of vape tricks on YouTube: Content analysis. Journal of medical Internet research, 21(6), e12709.
Kušen, E. (2010). A system of tourism attractions. Tourism: An International Interdisciplinary Journal, 58(4), 409–424.
Kušen, E. (2017). Tourism attraction system. Evolution of Destination Planning and Strategy (pp. 119–148). Springer.
Labanauskaitė, D., Fiore, M., & Stašys, R. (2020). Use of E-marketing tools as communication management in the tourism industry. Tourism Management Perspectives, 34, 100652.Elsevier.
Leewellyn, V. S., & Palupi, S. (2020). Coffee tourism: from home products to attractions. E-Journal of Tourism, 1(1), 88–100.
Lingham, Sophia & Manning, Louise. (2023). Culinary tourism. 10.4324/9781003260790-11.
Long, L. M. (2004). Culinary Tourism. University Press of Kentucky.
Long, L. M. (Ed.). (2004). Culinary Tourism. University Press of Kentucky. http://www.jstor.org/stable/j.ctt2tv6bk.
Long, L.M. (2013). Culinary Tourism. In: Thompson, P., Kaplan, D. (eds) Encyclopedia of Food and Agricultural Ethics. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-6167-4_416-1
Long, Lucy M. (2024). ' Culinary Tourism', in Jeffrey M. Pilcher (ed.), The Oxford Handbook of Food History, Oxford Handbooks. (2012). online edn, Oxford Academic, 21 Nov. 2012), https://doi.org/10.1093/oxfordhb/9780199729937.013.0022, accessed 5 Sept. 2024.
Long, Lucy. (2004). Culinary tourism: A folkloristic perspective on eating and otherness. Culinary Tourism. 55. 20-50.
Lunchaprasith, T., & Macleod, D. (2018). Food tourism and the use of authenticity in Thailand. Tourism Culture & Communication, 18(2), 101–116.
Mak, A. H., Lumbers, M., & Eves, A. (2012). Globalisation and Food Consumption in Tourism. Annals of Tourism Research, 39(1), 171-196.
Mandalia, S., Wulandari, W., & Fadila, N. (2023). Potential of Culinary Tourism I-Bumi Cafe and Resto In Supporting Tourism In West Sumatra. JEKSYAH: Islamic Economics Journal, 3(02), 70–77. https://doi.org/10.54045/jeksyah.v3i02.893 (Original work published September 15, 2023).
Mehmetoglu, M., & Dann, G. (2003). Atlas/ti and content/semiotic analysis in tourism research. Tourism Analysis, 8(1), 1–13.
Milwood, P. A., & Crick, A. P. (2021). Culinary tourism and post-pandemic travel: Ecosystem responses to an external shock. Journal of Tourism, Heritage & Services Marketing (JTHSM), 7(1), 23–32.
Ministry of Tourism and Creative Economy Republic of Indonesia. (2020). Panduan Pelaksanaan Kebersihan, Kesehatan, Keselamatan, dan Kelestarian Lingkungan di Restoran/Rumah Makan. Jakarta: MCTE RI.
Ministry of Tourism and Creative Economy Republic of Indonesia. (2021). Trend Pariwisata 2021. Jakarta: MCTE RI.
Ministry of Tourism and Creative Economy Republic of Indonesia. (2020). MTCE Minister Decree RI No. 12/2020 about MTCE Strategic Planning Year 2020-2024. Retrieved from https://jdih.kemenparekraf.go.id/asset/data_puu/2020PMParekraf012.pdf
Ministry of Tourism and Creative Economy Republic of Indonesia. (2021a). 20 Destinasi wisata kuliner di Indonesia. Retrieved from https://www.kemenparekraf.go.id/ragam-ekonomi- kreatif/20- Destinasi-Wisata-Kuliner-di-Indonesia
Ministry of Tourism and Creative Economy Republic of Indonesia. (2021b). 10 Most Scrumptious Padang Restaurants in Jakarta. Retrieved from https://www.indonesia.travel/gb/en/trip-ideas/10- most-scrumptious-padang- restaurant-in-jakarta
Ministry of Tourism. (2015). Regulation of the minister of tourism number 29 of 2015. Retrieved from https://jdih.kemenparekraf.go.id/katalog-70-produk-hukum
Ministry of Tourism. (2018). Regulation of the minister of tourism number 13 of 2018. Retrieved from https://jdih.kemenparekraf.go.id/katalog-209-Peraturan Menteri.
Mohamed, M. E., Hewedi, M., Lehto, X., & Maayouf, M. (2020). Marketing local food and cuisine culture online: a case study of DMO’s websites in Egypt. International Journal of Tourism Cities, 6(4), 1045– 1068.
Morrison, A. M. (2020). Marketing and Managing Tourism Destinations. Routledge.
Narbona, J., & Arasa, D. (2018). Mass religious events as opportunities for tourism promotion. An analysis of users’ visits to the website of World Youth Day 2016 in Krakow. Church, Communication and Culture, 3(3), 379–388.
National Development Planning Agency. (2017). Prakarsa Pemerintah Daerah dalam Upaya Pengurangan Kesenjangan Wilayah dan Pembangunan Daerah. Jakarta.
Ningsih, H. R., & Kurniawan, B. (2020). Penerapan Virtual Tour Sebagai Strategi Promosi di Era New Normal (Studi Kasus di Destinasi Digital Pasar Inis Purworejo). Seminar Nasional Kepariwisataan (SENORITA) 2020 (pp. 83–94).
Okumus, B., Okumus, F., & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism management, 28(1), 253–261.
Pilato, M., Platania, M., & Séraphin, H. (2021). Connecting Locals and Visitors: The Case of Street Food. Tourism in the Mediterranean Sea. Emerald Publishing Limited.
Privitera, D., Nedelcu, A., & Nicula, V. (2018). Gastronomic and food tourism as an economic local resource: Case studies from Romania and Italy. GeoJournal of Tourism and Geosites, 21(1), 143–157.
Procedia Economics and Finance,Volume 39, 2016, Pages 725-730,
Purnomo, AM. (2016, September). Gender Roles of Women: Analysis of Using Image of Women in Culture Tourism Online Advertisement. in proceeding of International Tourism Conference: Promoting Cultural and Heritage Tourism.
Purnomo, AM. (2016). The roles of food industries as a part of food tourism development for woman empowerment in Bogor. Asia Tourism Forum 2016-the 12th Biennial Conference of Hospitality and Tourism Industry in Asia, 375–380. Atlantis Press.
Purnomo, AM. (2021a). The Opportunity Development of Urban Tourism Without Gap: Case of Bogor City. Jurnal Kepariwisataan: Destinasi, Hospitalitas dan Perjalanan, 5(2), 23–27.
Purnomo, AM. (2021b). Possibility of inclusive tourism development for the urban poor: Content analysis of tourism policies, publications and promotions in Bogor City. In Proceeding Bogor International Conference for Social Sciences, pp. 87-97.
Purnomo, AM. (2021c). Development of Local Food in Tourism for Supporting Sustainable Indonesia Tourism Development. T.N. Mursitama, L.M. Arnakim, J. Abraham, & A.R. Tirtawinata (Eds.), Proceedings of the 3rd International Conference on Social Sciences, Laws, Arts and Humanities (pp. 104–109. Scitepress Digital Library. 10.5220/0000138000002917.
Purnomo, AM. (2021d). Reposisi Autentisitas dalam Wisata Kuliner: Kasus Perkembangan Makanan Lokal dalam Usaha Jasa Wisata Kuliner Kota Bogor. In Proceeding Seminar Nasional 2021 Penelitian dan Pengabdian Kepada Masyarakat, pp. 406–415.
Purnomo, AM. (2022). Produksi ruang wisata kuliner di Kota Bogor: Antara produksi, konsumsi dan lokalitas (Disertasi Doktoral). Fakultas Ilmu Sosial dan Ilmu Politik Universitas Indonesia.
Rosmeli, R., Nurhayani, N., & Sari, N. (2020). Model and Tourism Development Strategy Based On Local Potency in Merangin Regency. Asian Journal of Social Science Research, 2(2).
Salam, N. (2021). Tourism Governance with Culinary Cognitive Images Base in the City of Pare-Pare. Publik (Jurnal Ilmu Administrasi), 10(2), 429-439. doi:http://dx.doi.org/10.31314/pjia.10.2.429- 439.2021.
Salonga, A. E., & Borbon, N. M. D. (2021). Potentiality of Bukidnon for culinary tourism. International Journal of Research, 9(4), 1–17.
Saputri, A., Hidayati, L., & Sunaryo, N. (2022). Determining Factors of Tourist Interest in Culinary Tourism in Malang. E-Journal Of Tourism, , 42-46. doi:10.24922/eot.v9i1.84039
Scheyvens, R., & Laeis, G. (2019). Linkages between tourist resorts, local food production and the sustainable development goals. Tourism Geographies, 1–23.
Sims, R. (2009). Food, place and authenticity: local food and the sustainable tourism experience. Journal of sustainable tourism, 17(3), 321–336.
Smith, A. (2018). The Impact of Online Reviews on the Success of Restaurants"
Sokolova, A. P., Seryshev, R. V., Livson, M., Baranova, E. A., & Zunde, V. V. (2021). Prospects for the development of domestic gastronomic tourism in conditions of restrictions caused by the covid-19 pandemic. Journal of Environmental Management & Tourism, 12(8), 2121–2128.
Sormaz, Umit; Akmese, Halil; Gunes, Eda; and Aras,Sercan. (2016). Gastronomy in Tourism,
Stepchenkova, S., Kirilenko, A. P., & Morrison, A. M. (2009). Facilitating content analysis in tourism research. Journal of Travel Research, 47(4), 454–469.
Stoffelen, A., & Vanneste, D. (2016). Institutional (dis) integration and regional development implications of whisky tourism in Speyside, Scotland. Scandinavian Journal of Hospitality and Tourism, 16(1), 42–60.
Stone, M. J., Migacz, S., & Wolf, E. (2018). Beyond the journey: The lasting impact of culinary tourism activities. Current Issues in Tourism, 22(2), 147–152.
Subekti, D. (2022). Challenges of Tourism Campaigns in the New Normal Era: Analysis on Indonesian Government’s Social Media. Profetik: Jurnal Komunikasi, 15(1), 101–120.
Sukenti, Kurniasih. (2014). "Gastronomy Tourism in Several Neighbor Countries of Indonesia: a Brief Review." Jurnal Pariwisata, vol. 2, no. 2, 2014.
Sulaiman, E., Derbani, A., & Adawiyah, W. R. (2020). Digital marketing in culinary tourism: a case of micro, small and medium enterprises (MSMEs) in Indonesia.
Susanto, B., Paramita, R., Zulfan, M., & Sutiarso, M. A. (2024). Implementasi ramah lingkungan di pusat kuliner pasar Kreneng Denpasar, Bali. Kajian Pendidikan, Seni, Budaya, Sosial Dan Lingkungan, 1(1), 9–17. https://doi.org/10.58881/kpsbsl.v1i1.2 (Original work published February 1, 2024)
Timothy, D. J. (2016). Heritage Cuisines: Traditions, identities and tourism. Routledge.
Tripodi, M.S. (2019). Research Methodology: From Philosophy of Science to Research Design.
Utama, I. G. B. R., Erfiani, N. M. D., Wuruwu, D., Susanto, P. C., Turker, S. B., Suyasa, N. L. C. P., Darmawijaya, I. P. (2021). Innovation of Herbal Tourism Village Concepts as Alternative for Tourism in the Post-Pandemic New Normal Era.
Vesci, M., & Botti, A. (2019). Festival quality, theory of planned behavior and revisiting intention: Evidence from local and small Italian culinary festivals. Journal of Hospitality and Tourism Management, 38, 5–15.
Vu, H. Q., Li, G., Law, R., & Zhang, Y. (2019). Exploring tourist dining preferences based on restaurant reviews. Journal of Travel Research, 58(1), 149–167.
Vuksanović N, Demirović Bajrami D, Petrović MD, Radovanović MM, Malinović-Milićević S, Radosavac A, Obradović V, Ergović Ravančić M. (2024). The Role of Culinary Tourism in Local Marketplace Business—New Outlook in the Selected Developing Area. Agriculture. 2024; 14(1):130. https://doi.org/10.3390/agriculture14010130.
Wajdi, M., Susanto, B., & Sutiarso, M. A. (2024). Reflections of culture and comfort in a cup of coffee: Observing M. Aboe Talib coffee shop. Journal of Commerce, Management, and Tourism Studies, 3(2), 109–119. https://doi.org/10.58881/jcmts.v3i2.207.
Wang, M., Chen, L.-H., Su, P., & Morrison, A. M. (2019). The right brew? An analysis of the tourism experiences in rural Taiwan’s coffee estates. Tourism management perspectives, 30, 147–158.
Wardani, I. W., et al. (2016). "Culinary Tourism Development Model In Surakarta, Indonesia."KnE Social Sciences, 2016, doi:10.18502/kss.v3i5.2342.
Wijaya, S. (2019). Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism. Journal of Ethnic Foods, 6(1), 1–10.
Wijaya, S., King, B., Morrison, A., & Nguyen, T.-H. (2017). Destination encounters with local food: The experience of international visitors in Indonesia. Tourism Culture & Communication, 17(2), 79–91.
Wondirad, A; Kebete, Y; and Li, Y. (2021). Culinary tourism as a driver of regional economic development and socio-cultural revitalization: Evidence from Amhara National Regional State, Ethiopia, Journal of Destination Marketing & Management, Volume 19.
Yang, F. X., Wong, I. A., Tan, X. S., & Wu, D. C. W. (2020). The role of food festivals in branding culinary destinations. Tourism Management Perspectives, 34, 100671.
Yousaf, S., & Xiucheng, F. (2018). Halal culinary and tourism marketing strategies on government websites: A preliminary analysis. Tourism Management, 68, 423–443.
Yudhari, I. D. A. S., Darwanto, D. H., Waluyati, L. R., & Mulyo, J. H. (2020). The Development of Agro- Tourism Based on Arabica Coffee Plantation in Bali. Journal of Environmental Management and Tourism, 11(1), 104–112.
Yudian, R., & Demolingo, R. (2022). Culinary Tourism Attractions In The Tugulufa Area In Supporting The Tourism Industry In The City Of Tidore Islands. Jurnal Manajemen Pelayanan Hotel, 6(2), 399-411. doi:10.37484/jmph.060212.
Zhou, Q., & DeSantis, R. (2005). Usability issues in city tourism Web site design: a content analysis. IPCC 2005. Proceedings. International Professional Communication Conference, 2005. (pp. 789–796). IEEE.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Ni Wayan Sukartini, I Nyoman Kanca, I Putu Budiarta, Ida Ayu Ketut Sumawidari
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
