POTENSI KAWASAN BLOK M SQUARE SEBAGAI IKON DESTINASI WISATA KULINER LESEHAN DI JAKARTA

https://doi.org/10.36441/pariwisata.v2i1.30

Authors

Keywords:

Potensi Kawasan, Wisata Kuliner, Lesehan, Blok M Square, Destinasi

Abstract

Penelitian ini difokuskan pada kawasan Blok M Square yang direkomendasikan menjadi ikon destinasi wisata kuliner lesehan di Jakarta. Penelitian ini akan mengeksplorasi potensi kawasan Blok M Square untuk diusung sebagai ikon destinasi wisata kuliner lesehan di Jakarta. Kawasan Blok M Square teridentifikasi memiliki potensi untuk dikembangkan sebagai ikon destinasi wisata kuliner lesehan di Jakarta. Lokasi strategis berdampingan dengan Mal Blok M Square, dan terminal Blok M memberikan nilai tambah kawasan ini. Nilai tambah ini yang merekomendasi kawasan Blok M Square layak diusung sebagai ikon destinasi wisata kuliner lesehan. Wisata kuliner lesehan yang dikonsepkan mengadopsi kawasan jalan Malioboro Yogyakarta. Konsep yang direkomendasikan ini tidak kalah menarik dengan cafe berkelas di sekitar kawasan Blok M Square. Penelitian ini merekomendasikan bahwa kawasan Blok M Square teridentifikasi sebagai kawasan yang merepresentasikan destinasi wisata kuliner dengan konsep lesehan di Jakarta.

References

Dalidjo, N. (2015). Kota Tua Jakarta: “Pergulatan Pariwisata, Konservasi, dan Kemiskinanâ€. Penerbit Nida Dwi Karya, Jakarta.

Entas, D., Kurniawati, R., Harwindito, B., & Karlina, K. (2017). Culinary tourism development model in Metro Lampung city. Journal of Business on Hospitality and Tourism, 2(1), 185-195.

Ketaren, I. (2017). Gastronomi Upaboga Indonesia. Jakarta: Indonesian Gastronomy Association.

Mccarthy, E. J., Mcguiggan, I. R., Perreault, D. W., & Quester, G. P. (2007). Marketing: Creating and delivering value. Australia, Sydney: McGraw-Hill

Osgood, C. E. (1952). The nature and measurement of meaning. Psychological bulletin, 49(3), 197.

Osgood, C. E. (1962). Studies on the generality of affective meaning systems. American Psychologist, 17(1), 10.

Scarpato, R. (2003). Gastronomy as a tourist product: The perspective of gastronomy studies. In Tourism and gastronomy (pp. 65-84). Routledge.

https://travel.kompas.com/read/2017/07/14/103010427/rendang-dan-nasi-goreng-sabet-predikat- makanan-terenak-di-dunia.

https://www.hipwee.com/travel/18-makanan-ini-jadi-bukti-bahwa-kuliner-kaki-lima-adalah-nikmat- surga-yang-sebenarnya.

Published

2019-07-06

Issue

Vol. 2 No. 1 (2019): Jurnal Industri Pariwisata JULY 2019

Section

Artikel
Copyright & Licensing

Copyright (c) 2021 Jurnal Industri Pariwisata

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Authors who publish with this journal agree to the following terms:

  • Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Lisensi Creative Commons Atribusi-BerbagiSerupa 4.0 Internasional. that allows others to share the work with an acknowledgement of the works authorship and initial publication in this journal.
  • Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journals published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  • Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).