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Abstract.This study was conducted to analyze the segmentation & profiling Bogor tourists, analyze consumer preferences towards typical culinary Bogor and the factors that influence them, and formulate appropriate strategies for the development of the typical culinary Bogor. This research used descriptive method survey. Segmentation and profiling analysis performed on the tourist city of Bogor were done with the help of a cluster analysis. For the second objective of this study, this used conjoint analysis to formulate a preference rating of Bogor to the typical culinary travel Bogor. Both of these analyzes were processed using an analysis tool SPSS 16.0. The results showed that there were three groups/ clusters on the tourist city of Bogor. Cluster i.e. one single adult was as much as 23 percent, and cluster of two adult family was as much as 71 percent, and the last cluster of young adults was as much as 6 percent. Traveler preferences resulting from this study were typical culinary areas of Bogor which had complete tourist facilities, ease of sitting, and friendly service. The strategy that can be formulated for the development of the typical culinary Bogor is a breakthrough in terms of marketing, promotion of standardization policy by the government to businesses typical culinary Bogor, as well as the central building typical culinary Bogor.Keywords: preferences, segmentation, conjoint, cluster, culinary Bogor Abstrak. Penelitian ini dilakukan untuk menganalisis segmentasi & profiling wisatawan kota Bogor, menganalisis preferensi konsumen terhadap wisata kuliner khas Bogor dan faktor-faktor yang mempengaruhinya,serta merumuskan strategi yang tepat untuk pengembangan wisata kuliner khas Bogor. Penelitian ini menggunakan metode deskriptif dengan pendekatan survei. Analisis segmentasi dan profiling yang dilakukan pada wisatawan Kota Bogor dilakukan dengan bantuan analisis kluster. Untuk tujuan ke dua penelitian ini digunakan analisis konjoin untuk merumuskan preferensi dari wisatawan Kota Bogor terhadap wisata kuliner khas Bogor. Kedua analisis ini diolah menggunakan alat analisis SPSS 16.0. Hasil penelitian ini menunjukkan terdapat tiga kelompok/kluster pada wisatawan Kota Bogor. Kluster satu yaitu dewasa single sebanyak 23 persen, kluster 2 dewasa berkeluarga sebanyak 71 persen dan kluster terakhir dewasa muda sebanyak 6 persen dengan karakteristik yang berbeda-beda. Preferensi wisatawan yang dihasilkan dari penelitian ini adalah tempat wisata kuliner khas Bogor yang memiliki fasilitas wisata yang lengkap, kemudahan dalam pencarian lokasinya, serta pelayanan yang ramah dari tempat wisata kuliner tersebut. Strategi yang dapat dirumuskan untuk pengembangan wisata kuliner khas Bogor adalah melakukan terobosan dalam hal pemasaran, adanya atau penggalakan standarisasi kebijakan oleh pemerintah terhadap pelaku usaha kuliner khas Bogor, serta membangun sentral wisata kuliner khas Bogor.Kata Kunci : preferensi, segmentasi,konjoin, kluster, wisata kuliner Bogor IntroductionTourism in Indonesia is an important economic...

The brass craftsmen form Bejijong Village, Trowulan Subistrict , Mojokerto Regency, is a craftsmen community who had a heyday in Majapahit Era (1293-1500) and still operating until today. But now its existence are in stagnation due to the difficulty of getting the successor and weak competitiveness to the evolution of  lifestyle and market tastes. The products produced by Bejijong craftsmen are limited to souvenir products, which resulting a very narrow-range market penetration. In international market, Bejijong craftmen’s product have a low product diversification compared to products from India and Thailand which have a similar qualities and product characteristics. Some of these problems make the Bejijong craftsmen’s products are difficult to compete in domestic and international market. Therefore, this research was held to contributing the diversification development of products that can be produced by Bejijong craftsmen, namely as a variety of interior functional products. This study uses the design thinking brainstorming with the use of transformative design method, and material combining, to creating a product novelty and market-price competitiveness. Data collection was obtained through literature studies on the richness locality and originality of Mojokerto’s motifs, shapes and patterns, as well as market research about consumer’s tastes and needs by field observations, conducting interviews as well as questionnaries with the Bejijong craftsmen communities and customers. Through this method, Mojokerto’s richness of local shape, motifs, and pattern will be applied to a variety of aesthetically-interior functional products that can address current market needs. It is hoped that by this product transformation can escalating the product competitiveness and offering the uniqueness of locality and identity to the Bejijong craftmen’s products

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