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ANALYSIS MARKETING STRATEGIES AT CULINARY TOURISM CENTERS
Corresponding Author(s) : Thyophoida W. S. Panjaitan
Humanities & Social Sciences Reviews,
Vol. 8 No. 1 (2020): January
Abstract
Research purposes: Analyzing marketing 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 the income of citizens of the city.
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