Tourist’s Preferences in Choosing Local Food Culinary Tourism in Bali

Bintang Kartika Sari; Hanugerah Kristiono Liestiandre; Ida Bagus Negarayana

doi:10.32659/tsj.v10i2.441

Authors

Bintang Kartika Sari Politeknik Pariwisata Bali, Indonesia
Hanugerah Kristiono Liestiandre Politeknik Pariwisata Bali, Indonesia
Ida Bagus Negarayana Politeknik Pariwisata Bali, Indonesia

DOI:

https://doi.org/10.32659/tsj.v10i2.441

Keywords:

preferences, tourist, Bali, SPSS, local food

Abstract

Tourist preferences can help in creating a tourist product that matches the type of tourist activity the tourist wants during a trip to a region. The purpose of this study is to know the preferences of tourists in choosing local food culinary tours in Bali. The sample determination technique used is purposive sampling with a sample size of as many as 320 tourists, consisting of 160 domestic tourists and 160 foreign tourists. This research used 5 (five) attributes such as price, quality of food, restaurant service system, food recipes and cooking techniques. Based on the results of the analysis using SPSS Version 26, domestic tourist prefer affordable price with the authentic taste to restaurant service with counter service because of ease in ordering food, cooking recipes are of service direction because corresponds to the presentation intructions in the restaurant as well in the dining house and cooking technique using traditional tools. Meanwhile, the foreign tourist prefers price consistency with innovative food, then a restaurant service system of self-service, cooking recipes that match the weight and measure and the use of traditional tools. This study reveals that domestic and international tourists aged 24–39, mainly from Jakarta and Australia, show strong preferences for local culinary tourism in Bali

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