Analysis Marketing Strategies At Culinary Tourism Centers

Panjaitan, Thyophoida W.S. and Hermanto, Yustinus Budi and Widyastuti, Maria (2020) Analysis Marketing Strategies At Culinary Tourism Centers. Humanities & Social Sciences Reviews, 8 (1). pp. 725-732. ISSN 2395-6518

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Research purposes:Analyzingmarketing strategies at culinary tourism centers. Methodology:This research method is qualitative, where the informants who will provide information in this study are: 1). Manager of Culinary Tourism Centers (1 person), 2). Owner Stan (5 people), 3). Visitors to the Culinary Tourism Centers (10 visitors) from each culinary tourism. Main Findings:Strategies to improve marketing in the Central Culinary Tourism In Surabaya, between the manager and the owner of the booth must pay attention to the quality of the products produced, the determination of the selling price, the promotion system used to introduce the existence of culinary tourism centers which have gone through social media, while also paying attention to services, cleanliness,and facilities available at the culinary tourism. Implications:So that the Department of Cooperatives and SMEs also the City Government of Surabaya can develop the existence of a culinary tourism center must actively provide assistance to develop a culinary tourism center. And also culinary entrepreneurs and owners continue to improve the quality of products, facilities, services, and the surrounding environment so consumers can enjoy the culinary specialties of Surabaya. Novelty/Originality of this study: This research raises the theme of the culinary industry in increasing tourism and increasing theincome of citizens of the city.

Item Type: Article
Uncontrolled Keywords: culinary tourism, surabaya city, marketing strategy, smalland medium enterprise(SMEs)
Subjects: H Social Sciences > HB Economic Theory
Divisions: Fakultas Ekonomi > Prodi Manajemen
Depositing User: Maria Widyastuti
Date Deposited: 10 May 2020 14:20
Last Modified: 14 Feb 2022 07:05

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