ASSESSMENT ON THE ROLE OF CULINARY TOURISM IN ENCOURAGING LOCAL ECONOMIC DEVELOPMENT IN GARUT REGENCY (CASE STUDY: REGENCY TOURISM STRATEGIC AREA (KSPK) OF GARUT URBAN AREA)

• Main Author: SUBAGJA, HARRY
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/22387
• Institution: Institut Teknologi Bandung

<br /> <br /> <br /> <br /> <br /> The development of culinary tourism in Garut Regency influences community, environment, economy, and social. Tourism sector is one of economic sectors capable of eradicating poverty which is optimized by enlarging the multiplier effect in job opportunity, business opportunity, and income distribution. The objective of this research is to conduct an assessment on the role of culinary tourism in encouraging local economic development in Garut regency and factors influencing the development. The type of research used in this research is descriptive by using quantitative research approach which was obtained through data tabulation analysis. The goals of the research are the identification of culinary tourism development in Garut Regency in terms of type, distribution, and number; the identification of the role of culinary tourism in local economic development in terms of the degree of business ownership, labor force absorption, and raw material utilization; and the identification of factors influencing the role of culinary tourism in encouraging local economic development. <br /> <br /> <br /> <br /> <br /> <br /> The analysis shows that in terms of the number and distribution of culinary tourism in Garut Regency, the Urban Garut KSPK is the center of Garut regency culinary tourism in terms of culinary service provider and culinary goods producers. Together with the center of leading tourism object, the center of souvenirs and other tourism amenities along the main road corridors of Garut regency formed a tourism area that supports each other. Other research result shows some indicators on the role of culinary tourism in developing local economy, i.e., in terms of ownership - it is very high, in terms of local control through the head office located at the local level – it is very high, the use of local work force – it is very high, as well as the important position filled by local work force in the company – it is very high. However, in terms of the use of local raw materialss, the role of culinary tourism in local economic development is low. In terms of supply chain of agriculture commodity materials through direct purchase to the farmers – it is medium. <br /> <br /> <br /> <br /> <br /> <br /> One of the factors influencing the role of culinary tourism in local economic development is the motivation of the business owner. The primary motivation of the majority of business owners is to obtain economic benefit. In terms of supply and demand of main raw materials commodity, the quality aspect can fulfill the demand, but the price and availability cannot fulfill the demand due to high price and rarity. Furthermore, the supply and demand of the work force of the majority of business owner shows a high quality or it is in accordance with the qualification required. Other factor is government policy. The policy is fundamentally clear, but the implementation is insufficient in terms of the scope of the assistance program beneficiaries from the government. <br />