Gunung Kidul is one of the districts in Yogyakarta. In Gunung Kidul there are many tourist potentials, such as nature tourism and culinary tourism. Natural attractions include beaches, caves, mountains, ponds, hills, tourist villages. While culinary tour includes sego abang, a variety of fish dishes, Gathot, thiwul, jingkeng, fried grasshoppers, seaweed chips. Various types of restaurants are developed, so did the various menus, both types of food and drinks are served with a variety of innovative creations. This is done to attempt to eat competitively with other food businesses. Food and drink in Gunung Kidul can be a tourist attraction that can attract tourists. With the many tourists who visit the tourist resorts, indirectly affect the restaurant business which flourished. The purpose of this study was to determine the factors that influence the decision of tourists who consumes local foods in Gunung Kidul. This research was conducted using qualitative and quantitative research methods, research location taken in Pari Gogo Restaurant in Semanu and Stores souvenirs Gathot thiwul Yu Tum in Wonosari. The research methodology includes survey methods, interviews, and observations. The survey method is done by spreading the questionnaire to the tourists who come to the food stalls and souvenir shops. Interviews were conducted with business owners culinary, culinary business managers, suppliers of raw materials, tourists. The results of this study indicate that several factors influence the decision of tourists to consume local foods in Gunung Kidul district includes the sights and tourist attractions located in Gunung Kidul, and food products sold in Gunung Kidul. Management of local food in Gunung Kidul is done by managing human resources, procurement of raw materials, and services. As for the marketing strategy includes product innovation, competitive pricing sell, provide an adequate place, and promotion of the maximum.

No abstract

Salah satu kabupaten di Daerah Istimewa Yogyakarta yang pesat akan perkembangan pariwisatanya adalah Gunung Kidul. Banyak sekali wahana yang disajikan di Gunung Kidul, baik wisata alam, wisata buatan maupun wisata kuliner. Obyek Daya Tarik yang ada di Gunung Kidul meliputi wisata air (pantai, telaga), wisata alam (goa, pegunungan) dan desa wisata. Selain obyek wisata tersebut, wisata kuliner merupakan salah satu wisata yang sangat digemari oleh para wisatawan yang berkunjung ke Gunung Kidul. Ada beberapa makanan khas Gunung Kidul yang menjadi icon daerah, yaitu nasi merah atau warga Gunung Kidul menyebutnya sego abang, olahan ikan segar, gathot, tiwul, peyek jingkeng, walang goreng dan walang bacem. Masyarakat membuat produk kuliner yang lebih variasi, agar wisatawan dapat menikmati citarasa yang baru. Dengan cara ini masyarakat mendapat peluang usaha di bidang kuliner. Kuliner yang disajikan di Gunung Kidul menjadi daya tarik wisatawan sendiri, dengan demikian usaha kuliner khususnya oleh-oleh khas Gunung Kidul dapat berkembang pesat. Metode yang dilakukan dalam penelitian ini adalah metode kualitatif.  Rumah makan Pari Gogo dan toko oleh-oleh “Yu Tum” merupakan lokasi penelitian. Hasil dari penelitian ini menunjukkan bahwa perkembangan kuliner di Gunung kidul sangat variatif, hal ini dapat dilihat dari banyaknya produk inovasi baru yang dibuat dari bahan dasar yang ada di Gunung Kidul. Makanan dibuat menjadi lebih modern dan lebih tinggi harganya.

No abstract

Malang is one of the cities that is rich in tourism. Many types of tourism are available in Malang, such as nature tourism, religious tourism, artificial tourism, and culinary tourism. Culinary tourism is one type of tourism that has the potential to be developed. This can be seen from exploring the culinary arts in a tourist itinerary which is more desirable than visiting tourist attractions or just shopping. The exploration referred to here is that tourists prefer and even deliberately choose tourist destinations because they are interested in the culinary served. Currently the presence of culinary in Malang is very rapid. One of the culinary products that are very popular with tourists is meatballs. Bakso Kota Cak Man Is a legendary restaurant that provides meatballs. The significant increase in the number of culinary places makes culinary place owners obliged to think about strategies for how their business can survive. Therefore, there is a need for a study that can determine the determinants of tourist interest in culinary tourism in Malang. The purpose of this study was to determine the determinants of tourist interest in culinary tourism in Malang. This research method is a qualitative descriptive method to determine the determinants of tourist interest and to determine culinary tourism in the city of Malang. The results of the study indicate that there are several determinants of tourist interest in culinary tourism in the city of Malang, including tourists who are attracted to the city of Malang because of service, product quality, location and price. Keywords: Tourist Interest, Culinary Tourism, Malang