ERROR ANALYSIS OF CHEFS’ PRONUNCIATION OF ENGLISH CULINARY TERMS

This study is focused on revealing chefs’ mispronunciation on English culinary terms. It is aimed at analyzing the words mostly do the chefs mispronounce, how the chefs mispronounce the English words, and the problems faced by chefs in pronouncing the English words. The sample are five experienced chefs in Mataram and Western Lombok. The data were gathered by recording the pronunciations. The method used in analyzing the data was qualitative method. In the study, the writer found that the are several English words that are mispronounced by the chefs. They mispronounced the silent letters, vowels, and consonants. The chefs are troubled in pronouncing English words correctly

Development Strategy of Local Snacks in Lombok Island as Culinary Tourism Products using Swot Analysis

Culinary tourism product of Lombok Island, especially local snacks, has various local snacks, from sweet to savory and from steamed to fried snacks, which represent not only the history and culture of the Sasak tribe but also from hybrid cultures in the past. The purpose of this research is to identify local snacks that can be developed as culinary tourism products of Lombok Island, analyze and design strategies to leverage strengths and opportunities, rectify the weakness, and overcome the threats of Lombok Island culinary tourism products. This study uses the SWOT analysis (Strengths, Weaknesses, Opportunities, Threats. This research uses a qualitative method with the results showing that four strategies could use to develop snacks as culinary tourism products on the island of Lombok. The strategies are sorted based on recommendations for implementation priorities, namely: 1)Local snacks can introduce to tourists through tourism activities or events made by the government, and also hotels can cooperate with local snack sellers as a snack menu option; 2)The government and related organizations can provide training and understanding to tour guides to introduce local snacks of Lombok; 3)The local government conducts coaching or competition for Small and Medium-Size Enterprises (SME’s) to innovate flavors and adjust sizes, branding, good packaging and also registers local Lombok snacks in HKI (Intellectual Property Rights). 4) Establish cooperation between the government and business actors to rebrand products and online marketing with available marketplaces. Keywords: Strategy; Local Snack; Lombok Island; Tourism Product; SWO

Pengaruh Kualitas Makanan dan Kepuasan Wisatawan terhadap Loyalitas Wisatawan di Kawasan Ekonomi Khusus (KEK) Mandalika

As one of the 10 tourism priority destinations, the Mandalika Special Economic Zone (KEK) in West Nusa Tenggara must consider tourist experiences as things that need to be studied and developed, including experiences in enjoying culinary which is now known as 'culinary tourism'. Related to this, this study aims to see how the influence of food quality on tourist loyalty in the KEK Mandalika; how is the influence of satisfaction on tourist loyalty in the KEK Mandalika; whether there is an influence of food quality and tourist satisfaction together on tourist loyalty in the KEK Mandalika; and which of food quality and satisfaction has the most dominant influence on tourist loyalty in the Mandalika SEZ. By using partial tests and simultaneous tests based on quantitative research approaches, this study tested the hypotheses by involving 100 respondents selected by the purposive sampling method. The results showed that: food quality and satisfaction together contributed 71% to tourist loyaltyAs one of the 10 tourism priority destinations, the Mandalika Special Economic Zone (KEK) in West Nusa Tenggara must consider tourist experiences as things that need to be studied and developed, including experiences in enjoying culinary which is now known as 'culinary tourism'. Related to this, this study aims to see how the influence of food quality on tourist loyalty in the KEK Mandalika; how is the influence of satisfaction on tourist loyalty in the KEK Mandalika; whether there is an influence of food quality and tourist satisfaction together on tourist loyalty in the KEK Mandalika; and which of food quality and satisfaction has the most dominant influence on tourist loyalty in the Mandalika SEZ. By using partial tests and simultaneous tests based on quantitative research approaches, this study tested the hypotheses by involving 100 respondents selected by the purposive sampling method. The results showed that: food quality and satisfaction together contributed 71% to tourist loyalt