This study aims to determine whether the tourist attraction factors which consist of attractions, amenities, and accessibility have an effect on tourist satisfaction at Coffee On The Bus PO. Fortune Transport. The research sample was 50 tourist respondents who visited the Coffee on The Bus. This type of research is a type of quantitative research using multiple linear analysis located in Yogyakarta. The results showed that the three variables simultaneously and significantly affected tourist satisfaction.

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The basic concept of this research departs from the view that cultural heritage has many benefits for the interests of religion, social, education, science, technology, culture and tourism. Departing from the concept above, the problem of this research is, to what extent the contribution of archeology to tourism in this case is cultural tourism. The purpose of this study is to reveal the extent of archaeological contributions to tourism. This is important to put forward because of the assumption that tourism as a science cannot be separated from culture in this case is material culture or archeology. The method used is an explanatory qualitative approach to public relations (public relations model), which emphasizes efforts to improve the archaeological image in the eyes of the community. The results of this study reveal that archeology has a very large contribution to the development of cultural tourism.

The aims of this study are to determine the culture, history, and method of "Bakpia Pathok 25" making process and analyze its gastronomy tourism potential as a culinary tourist attraction in Malioboro, Yogyakarta. This research applied a qualitative method. The study population in this research is limited to Bakpia Pathok 25 which is only located in Kampung Pathuk for its well-known reputation in Yogyakarta, providing direct testers to tourists and allowing researchers to observe Bakpia making process directly. Purposive sampling was used as the data collection technique, with eleven informants consisting of gastronomy experts, historians, owners or managers, and employees of Bakpia Pathok 25, tourists, and the local communities. The sampling technique used for this research was the interview, observation, and documentation. SWOT Analysis is used as the data analysis to get an overview of internal and external factors influencing Bakpia Pathok 25 as a gastronomic tourism potential and culinary tourist attraction. The study results show that the history of Bakpia Pathok 25 is a typical Chinese food called "Tou Luk Pia" which is then interpreted as green bean pia cake. The Chinese then brought this food to Indonesia in the 1948s. The manufacturing method implemented in Bakpia Pathok 25 processing uses the Dry Food Processing Technique, namely the Baking method. The culture of "Bakpia Pathok 25 Bakpia is a form of food acculturation in the culinary field between the Indonesian and the Chinese people. By producing bakpia, merti bakpia procession is held as a form of gratitude from Pathuk people for abundant sustenance.