THE CREATION OF VISITOR SATISFACTION THROUGH QUALITY OF EXPERIENCE IN THE GASTRONOMIC TOURISM AT THE CITY OF BANDUNG, INDONESIA
Abstract
Visitors need something more than just a delicious meal with a good appearance to be satisfied. They need something they can easily remember when they deal with a gastronomic tourism in the city of Bandung. Something they remember is called experience. Unforgettable experience will produce an unforgettable memory, making the Visitors recall their past experience. Quality of experience can affect visitor satisfaction through the impression given by the gastronomic product attributes. But today, the quality of experience is considered to be unable to create satisfaction as sustainable strategy, because usually the gastronomic tourism managers prefer improving ‘taste’ to creating a good impression in the minds of Visitors. A good impression is able to lead the visitors to return, even invite others to come along to the city of Bandung. Therefore, this study was aimed at examining the creation of visitor satisfaction through the quality of experience at a gastronomic tourism in Bandung. This study used a quantitative method. The data analysis techniques included regression analysis. The results showed that the quality of experience is able to create a visitor satisfaction by 60.1%. The highest score is given on the impression perceived during the visit to the gastronomic tourism area.
Full Text:
PDFReferences
Antón Clave, Salvador. Knafou, Rémy. (2012). Gastronomy Tourism and Globalisation. Universitat Rovirai Virgili ‐ Tarra, Université Paris 1)
Asosiasi Pariwisata Kuliner Internasional ( ICTA)
Chang, Lan-Lan et al. (2014). Creative Tourism: A Preliminary Examination of Creative Tourists Motivation, Experience, Perceived Value and Revisit Intention. International Journal of Culture, Tourism and Hospitality Research. Vol. 8 no. 4 2014, pp. 401-419
Chen, C. F., & Chen, F. S. 2010. Experience Quality, Perceived Value, Satisfaction and Behavioral Intentions for Heritage Tourists. Tourism Management, 31, 29-35.
Edgell. D.L, Allen M.D, Smith, G, and Swanson, J.R. (2006). Tourism Policy and Planning Yesterday, Today and Tomorrow,First Edition, USA:Elsevier.
Fandy Tjiptono, Ph. D &Gregorius Chandra. 2011. Service, Quality, & Satisfaction Edisi: 3. Yogyakarta: Andi.
Inskeep, Edward. (1991). Tourism Planning: An Integrated and sustainable Approach. Van Nostrand Reinhold. New York, Inc.
Kemmer, Debbie (2000), “Tradition and change in domestic roles and food preparation”, Sociology, 34, 323-333.
Kivela, J., & Crotts, J. C. (2006). Tourism and Gastronomy: Gastronomy's Influence on How Tourists Experience a Destination. Journal of Hospitality and Tourism Research, 30(3), 354-377.
López-Guzmán &Sandra Sánchez-Cañizares. (2011). R Gastronomy, Tourism and Destination Differentiation: A Case Study in Spain. Review of Economics & Finance Submitted on 29/September/2011 Article ID: 1923-7529-2012-01-
Lovelock, Christopher, and Jochen Wirtz. (2011). Service Marketing, People, Technology, Strategy. New Jersey: Prentice Hall Upper Sadle River.
Pullphothong, Ladapha dan Sopha¸ Chiranut. (2012). Gastronomic Tourism In Ayutthaya, Thailand, Suan Dusit Rajabhat University.
Suwintari, I Gusti Ayu Eka. (2012). Kepuasan Wisatawan Terhadap Kualitas Pelayanan “Tourist Information Counters” Di Jalan Padma Utara Legian, Kuta. Denpasar: Universitas Udayana. Kotler, Philip and Keller, Kevin Lane. 2012. Marketing Management Fourteen Edition. Pearson Education Inc, New Jersey.
Wu, H. C., & Li, T. (2014). A study of Experiential Quality, Perceived Value, Heritage Image, Experiential Satisfaction, and Behavioral Intentions for Heritage Tourists. Journal of Hospitality & Tourism Research. Advance online publication. doi:10.1177/1096348014525638.
DOI: http://dx.doi.org/10.22334/jbhost.v2i1.40
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Visited Number: JBHOST Stats