Inventarisasi Konsep Ekosistem Pariwisata Dalam Pengembangan Destinasi Wisata Berkelanjutan: Kasus Waduk Walahar, Kabupaten Karawang
DOI:
https://doi.org/10.31334/jd.v1i2.840Keywords:
Tourism Ecosystem Culinary Tourism Destination Tourism AtractionAbstract
Development in tourism supposed to be development of tourism destinations. There are three main components of tourism destinations that play an important role in the development, which are: tourists, local people (hosts), and the destination itself. This study was designed to record the components of the tourism ecosystem in the Walahar Tourism Destination, Karawang Regency. Walahar is known as a culinary destination in Karawang Regency. This research is expected to produce a model for developing sustainable culinary tourism destinations. The research was compiled with a preliminary stage compiling a profile of all tourism potentials, attractions, and gastronomic tourism products, and the level of readiness of the local community, in the study area. The expected research result is the inventory of the ecosystem components involved in the Walahar culinary destination. The identification of the tourism subsystem in Walahar Village shows that only one of the twelve subsystems qualifies as a tourism destination. Therefore the development of Walahar as a tourism destination requires government’s effort. The development of Walahar as a destination also seems to be a solution to improve the quality of the environment by improving sanitation and environmental hygiene.References
Buhalis, D. Marketing the Competitive Destination of the Future. Tourism Management. 2000. 1-15.
David, L., & Tozser, A. Destination Management: Necessity And Tasks Of Tourism Destination Management In Hungary. Applied Studies in Agribusiness and Commerce, Vol. 3, No.6. 2009. 81-84.
Hall, C., & Mitchell, R. Gastronomic tourism: Comparing food and wine tourism experiences. In M. N. (Ed.), Niche tourism, contemporary issues, trends and cases (pp. 89–100 ). Boston: Elsevier, Barking. 2005.
Ignatov, E., & Smith, S. Segmenting Canadian Culinary Tourists. Current Issues in Tourism, 9 (3). 2006. 235-255.
Inskeep, E. Tourism planning: an integrated and sustainable development approach. New York: Van Nostrand Reinhold. 1991.
Osterwalder, A. & Pigneur, Y. Business Model Generation. 2010.
Sekaran, U. Research Methods for Business. New York: John Wiley and Sons. 2003.
Symons, M. Gastronomic Authenticity and The Sense of Place. 9th Australian Tourism and Hospitality Research Conference for Australian University Tourism and Hospitality Education. Melbourne: Australian University Tourism and Hospitality Education. 1999. pp. 1-12.
The Global Sustainable Tourism Council (GTSC) Criteria. 2017.
United Nations World Tourism Organization. Second Global Report on Gastronomy Tourism. UNWTO. 2017. https://doi.org/10.2791/284013.
Undang-Undang No. 10 Tahun 2009 tentang Kepariwisataan.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Copyright Notice
Please find the rights and licenses in Destinesia : Jurnal Hospitaliti dan Pariwisata. By submitting the article/manuscript of the article, the author(s) agree with this policy. No specific document sign-off is required.
1.License
The non-commercial use of the article will be governed by the Creative Commons Attribution license as currently displayed on Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
2.Author(s)' Warranties
The author warrants that the article is original, written by stated author(s), has not been published before, contains no unlawful statements, does not infringe the rights of others, is subject to copyright that is vested exclusively in the author and free of any third party rights, and that any necessary written permissions to quote from other sources have been obtained by the author(s).
3.User Rights
Destinesia : Jurnal Hospitaliti dan Pariwisata, spirit is to disseminate articles published are as free as possible. Under the Creative Commons license, Destinesia : Jurnal Hospitaliti dan Pariwisata permits users to copy, distribute, display, and perform the work for non-commercial purposes only. Users will also need to attribute authors and Destinesia : Jurnal Hospitaliti dan Pariwisata on distributing works in the journal and other media of publications.
4.Co-Authorship
If the article was jointly prepared by more than one author, any authors submitting the manuscript warrants that he/she has been authorized by all co-authors to be agreed on this copyright and license notice (agreement) on their behalf, and agrees to inform his/her co-authors of the terms of this policy. Destinesia : Jurnal Hospitaliti dan Pariwisata will not be held liable for anything that may arise due to the author(s) internal dispute. Destinesia : Jurnal Hospitaliti dan Pariwisata will only communicate with the corresponding author.
5.Miscellaneous
Destinesia : Jurnal Hospitaliti dan Pariwisata will publish the article (or have it published) in the journal if the article’s editorial process is successfully completed. Destinesia : Jurnal Hospitaliti dan Pariwisata editors may modify the article to a style of punctuation, spelling, capitalization, referencing and usage that deems appropriate. The author acknowledges that the article may be published so that it will be publicly accessible and such access will be free of charge for the readers as mentioned in point 3.
Every accepted manuscript should be accompanied by "Copyright Transfer Agreement" prior to the article publication.
