INTERIOR DESIGN OF INDONESIAN SOTO GALLERY CULINARY FACILITIES

• Main Author: Shafi Wilda Tsania A., Raisa
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/67537
• Institution: Institut Teknologi Bandung

The determination of the national culinary icon is carried out by the government to develop culinary tourism as one of the sub-sectors of Indonesia's creative economy. Soto is one of the 5 national food icons of Indonesia. This dish is designated as a national food icon due to its diversity which is in line with the spirit of the Indonesian state motto Bhinneka Tunggal Ika. In 2018, the Indonesian Culinary Communication Forum (Forkomkulindo) stated that the results of its research contained in the book "Soto Delicious from Indonesia for the World" that the variety of soto recipes in Indonesia that has developed up to now is as many as 75 recipes. These recipes are spread in 65% of Indonesian culinary areas. As one of Indonesia's culinary icons, soto has the potential to be introduced both nationally and internationally. Culinary tourism is one of the special interest tours, where tourists travel with great motivation to taste a special culinary. Culinary tourism activities are considered as one of the drivers of tourism progress in Indonesia. To realize this progress, an ideal culinary facility model is needed that can attract many tourists. The purpose of this research is to find the right culinary facilities as a medium for promoting soto nationally and internationally. The method used in this study is a qualitative research method. The data collecting technique is by studying literature using sources such as books, journals, and articles about soto, culinary facilities, galleries, and other matters related to the topic of this research. The analysis carried out resulted in the types of public facilities that will be designed in the final project stage, namely the culinary facility "Indonesian Soto Gallery". This facility is expected to raise the soto popularity and help the development of Indonesian culinary tourism. This facility will be designed with an experiential marketing approach and elevate the value of diversity in its design concept.