Wisata Kuliner Sebagai Strategi Penguatan Pariwisata Di Kota Yogyakarta, Indonesia

Ani Wijayanti

Sari


Abstrak - Kota Yogyakarta merupakan tujuan pariwisata yang berkarakteristik pariwisata kota, yakni menawarkan daya tarik Kota yang dikemas dalam berbagai paket pariwisata. Kota Yogyakarta menjadi penyangga bagi destinasi wisata disekitarnya, yang menawarkan daya tarik wisata alam. Wisata kuliner menjadi strategi yang tepat dalam pengembangan pariwisata di kota Yogyakarta sebagai upaya mewujudkan pariwisata berkelanjutan, karena tidak memiliki potensi wisata alam. Penelitian ini merupakan penelitian deskriptif kualitatif, yang bertujuan menggali potensi wisata kuliner untuk memperoleh gambaran secara komprehensif tentang pengelolaan wisata kuliner di Kota Yogyakarta sebagai dasar perumusan program, strategis dan rencana aksi. Data primer dikumpulkan melalui forum group discussion untuk menggali informasi dari para stakeholder, sedangkan verifikasi data dilakukan dengan cara uji petik. Data dianalisis melalui proses reduksi untuk menghasilkan program-program prioritas dan rencana aksi untuk percepatan pengembangan wisata kuliner di Kota Yogyakarta.

 

Kata Kunci : Wisata Kuliner; Pariwisata Kota; Gastronomy; Storytelling

Culinary Tourism as a Strategy for Strengthening Tourism in the City of Yogyakarta,
Indonesia

Abstract - Yogyakarta City is a tourism destination that is characterized by city tourism, which offers City attractions that are packaged in various tourism packages. The Yogyakarta city is a buffer for nearby tourist destinations, which offer natural tourist attractions. Culinary tourism is the right strategy in developing tourism in the Yogyakarta city as an effort to create sustainable tourism, because it does not have the potential for nature tourism. This research is a qualitative descriptive study, which aims to explore the potential of culinary tourism to obtain a comprehensive picture of culinary tourism management in the Yogyakarta city as a basis for program formulation, strategic and action plans. Primary data are collected through group discussion forums to gather information from stakeholders, while data verification is done by means of quotation tests. Data were analyzed through the reduction process to produce priority programs and action plans to accelerate the development of culinary tourism in the Yogyakarta city.

 

Keywords : Culinary Tourism; City Tourism; Gastronomy; Storytelling


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Referensi


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DOI: https://doi.org/10.31294/khi.v11i1.7998

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Terbit setiap bulan Maret & September, ISSN : 2087-0086 (print), 2655-5433 (online)

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