Bandung is one of the cities in Indonesia which has a gastronomic diversity represents Sundanese culture as its original inhabitants. This capital city of West Java province has a lot of culture, history, and archeologyicons that are nuanced Sunda, and Colonial. Therefore, the city can be said as the city of heritage landmark (heritage-city), and gastronomical attractions can be integrated as Gastro-city. Currently the local food of Sundanese has many variants but the level of attractiveness of the food is still considered insufficient. Research was designed to find a decent meal variant proposed as a superior food; and find out what food variants as the main attraction of the city as well as to assess multiplier effect of buying local gastronomy. Both are expected to answer a question of what is base for the economic development of Bandung as Gastro city. It is also interesting to find out the multiplier effect of buying local gastronomy especially in Sundanese restaurant. The method used is descriptive exploratory study, also conducted professional assessment. Data collecting technique were observation, interviews, and examination of documents. Data was analysed using descriptive exploratory approach. The results showed that the Sundanese have a tourist attraction with the potential of the existence of 74 species featured menu consisting of appertizer, maincourse, dessert and drink as trademark. The food appeared in 24 ceremonies as a vibrant cultural event in the life cycle of Sunda tribe who live in the city of Bandung. The tourists also can enjoy a diverse featured menu in the 145 Sundanese restaurant in Bandung city. The value of the multiplier effect of tourist expenditure during the year amounting to 1,286 times that of the developing tourist spending. Keywords: Gastronomy, Sundanese, Restaurant, Multiplier Effect, Tourist Attractions

In recent time, tourism industry has not only been one of the rapidly growing fields of the world economy, but also has brought about economy development for diverse states and regions. Food is one of the principal factors are items that have been neglected in the most of the studies. To survive, in the first place, every tourist as an organism need to eat and drink and the uniqueness of culinary make it more interest them. We choose Aceh because it is one of the provinces in Indonesia which has a long cultural history, including the potential culinary.This study was designed to find local culinary deserve to be featured as an identifier of Aceh as a culinary destination. The approach used in this study is a descriptive exploratory study, because this study is a description of the data in tabular form and narrative facts corresponding field. The primary data obtained from interviews, observations and focus groups involving all tourism stakeholders.The results obtained showed that Aceh has a varied culinary potential and very full featured, yet necessary efforts to familiarization some of food Aceh in the international community. Another thing is that most typical culinary Aceh is presented for ceremonial purposes that have not been commercialized. The people of Aceh Aceh saw three meals that can be used as icon is Kuwah Belanggong, Ayam Tangkap, and Mie Aceh. The promotions and strategies to educate travelers about the culinary profile seem to be done to make the maximum of the featured foods familiar to tourists.

Food becomes one of main income of tourism sector which supports Gross Domestic Product. Food and beverage is also suspected to be the tourists’ motivation for travelling. People, publicly, and government recognize it more as culinary. However, there is a view that argumentation which is constructed by public seems to be not accordance with the real situation. Gastronomy, which accommodates foodshed, cooking, until foodscape and human behaviour, is perceived to be more appropriate as a comparison argument. Related to that matter, in this paper, researcher is trying to study and to compare two-sided definition of terminology over culinary and gastronomy as a way to eliminate argumentum ad populum. Keywords: culinary, gastronomy, foodshed, foodscape, argumentum ad populum

Lampung merupakan salah satu daerah tujuan wisata baik domestik maupun mancanegara. Tradisi daerah setempat, alam dan kuliner merupakan bagian dari kegiatan wisata. Penelitian ini bertujuan untuk mengetahui salah satu tradisi makan khas masyarakat Lampung yaitu Tradisi Nyeruit, ditinjau dari komponen gastronomi, upaya yang telah dilakukan 9 stakeholder (nona helix) dalam melestarikan tradisi makan tersebut, serta melihat potensi tradisi nyeruit sebagai wisata gastronomi. Metode yang dilakukan dalam penelitian ini menggunakan pendekatan kualitatif atau penelitian deskriptif. Untuk memperoleh data yang diperlukan maka penelitian ini dilakukan melalui wawancara secara mendalam, observasi, dan dokumentasi sehingga membutuhkan proses dalam mendapatkan dan mengolah data tersebut sebagai hasil penelitian. Kota Bandar Lampung merupakan fokus dalam penelitian ini.Hasil dari penelitian ini menunjukkan komponen-komponen gastronomi yang terdapat pada Tradisi Nyeruit sebagai warisan gastronomi di Kota Bandar Lampung, identifikasi peran para stakeholder (nona helix) terhadap upaya pelestarian Tradisi Nyeruit serta seberapa besar potensi tradisi nyeruit untuk dijadikan wisata gastronomi menunjukkan hasil untuk dikembangkan sebagai wisata gastronomi.

Customer satisfaction is the most important thing in the catering business. Customer satisfaction affect the profit earned by entrepreneur food. Things that can affect customer satisfaction among them is the quality of product and quality of services provided by the food producers.One way to determine customer satisfaction is to compare the expectation and the reality perceived by the customer.Research method used in this research is descriptive verification method. The number of samples in this research were 100 consumers, data collection is done by spreading the questionnaire and documentary study. Model analysis of the data used is multiple linear regression using SPSS 22 for windows. The results showed that the Product Quality and Service Quality has significant impact on customer satisfaction. Results of calculations using multiple linear regression analysis obtain the equation Y=3,291+0,059X₁+0,152X₂ it means an increase by 1 unit Product Quality, the Consumer Satisfaction Sushi Den Bandung will increase by 0.059 and any increase Quality of Service by 1 unit, the Consumer Satisfaction Sushi Den Bandung will also rise by 0.152. Food producers should further improve the quality of product quality and service quality by determining and implementing the Standard Operational Procedure properly in order to provide a positive impact for food company.