Culinary business prospects in tourism economic development In cirebon, west java indonesia

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Yati, Budi Eko Soetjipto, Agus Suman, Hari Wahyono


Culinary tourism has important implications for the development and strategy of the tourism economy, especially for tourism products. The most phenomenal culinary in Cirebon, Indonesia are Empal Gentong and Nasi Jamblang. This study aims to determine the prospects and impact of culinary advances in improving the tourism economy in Cirebon and to find new concepts that contribute to the improvement of the tourism economy in Cirebon. This study used a qualitative research method with a case study approach. The results showed that the prospects for the culinary business of Empal Gentong and Nasi Jamblang had an opportunity in developing the tourism economy in terms of the opportunities and challenges faced, especially economic behavior, culture, learning culinary management, capital, labor, innovation, creativity, infrastructure, competitors of similar products, and the utilization of technology. Therefore, increasing the regional income role of culinary tourism is necessary to develop the tourism economy. The new concept found in this study is the one-stop-shopping concept, namely that tourists who come are not only to have recreation but also enjoy their culinary delights

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