Gastronomy Tourism in Several Neighbor Countries of Indonesia: a Brief Review

Gastronomy tourism, also called culinary tourism or food tourism, is a kind of tourism that provide attractions based on the culinary aspect owned by a country, region, or area. It is not only offers food and beverages as the main objects in its attractions, but also everything related to food activities ranging from food ingredients, preparation, processing, serving, as well as the cultural and local values. A well-managed culinary tourism will be a supportive program in developing and enhancing the tourism sector in a country. The objective of this paper is to describe the profile of gastronomy tourism in several neighbor countries of Indonesia, i.e. Hongkong, Singapore, Thailand, and Malaysia. This brief review is also discussed the potential of Indonesia gastronomy in supporting governments tourism program. Basically, Indonesia has more enormous potential asset in managing its cultural heritages in term of culinary than its neighbor countries. A well-managed gastronomy tourism plays not only an important role in enhancing the economic sector, but also contribute in preserving the natural and cultural resources. Keywords: gastronomy tourism, culinary tourism, food tourism

Street Vendors Hypergrowth: Consequence of Uncontrolled Urbanization In Semarang City

This paper aims to understand the role of urbanization to street vendors emerging. In the case of Semarang, more than 54% Semarang’s street vendors come from its hinterlands. These sectors turn to development dichotomy that have a positive and negative impact. Positively, this area becomes resilience economy people. In the negative side, more than 60% vendors make their stall in the public space. This research used a mix-method approach taking 271 samples, Focus Group Discussion (FGD) and in deep interviews. From this study, it can be concluded that urbanization had led to the outbreak of street vendors through (1) rural-urban migration, and (2) the social change as a result of gentrification. Working as street vendors turned out to be an alternative way of life to adapt to global economic uncertainty. Also, there are 71.6% of street vendors open their stalls in 2003-2009, or about 6-7 years after the monetary crisis (1997). It shows that the financial crisis is not the primary trigger for the outbreak of street vendors. Another interesting finding is that there is a new phenomenon in the form of the intervention of the middle class who took part in this business

STUDI POTENSI WISATA KULINER DI KABUPATEN KOTAWARINGIN BARAT PROVINSI KALIMANTAN TENGAH TAHUN 2012

Penelitian ini bertujuan untuk: (1) mengidentifikasi makanan khas Kabupaten Kotawaringin Barat; (2) memetakan potensi wisata kuliner di Kabupaten Kotawaringin Barat; dan (3) mengetahui karakteristik wisatawan terhadap sentra kuliner di Kabupaten Kotawaringin Barat. Penelitian ini dilakukan pada Bulan Maret 2012 di Kabupaten Kotawaringin Barat.Penelitian menggunakan deskriptif kuantitatif dengan pendekatan survey dengan populasi 4.759 orang dan mengambil sampel sebanyak 98 orang. Pengumpulan data penelitian menggunakan angket, dokumen dan dokumentasi. Hasil pengumpulan data disajikan secara deskriptif. Hasil penelitian menunjukkan bahwa: (1) makanan khas Kabupaten Kotawaringin Barat adalah soto menggala, soto banjar (sop banjar), nasi kuning dan lontong sayur ; lauk pauk khas Kabupaten Kotawaringin Barat adalah Gangan asam (sayur asam ikan patin), Ikan Bakar, Belankas dan aneka seafood ; Sambal khas Kabupaten Kotawaringin Barat adalah sambal cincaluk ; Kudapan khas Kabupaten Kotawaringin Barat adalah Wadai tole-tole, wadai cincin dan kerupuk basah ; buah-buahan lokal musiman adalah cempedak, durian lokal, krantungan, tangkuhis, ketiau, terong asam ; oleh-oleh khas Kabupaten Kotawaringin Barat adalah Kerupuk apmlang dan kerupuk ikan. (2) wisata kuliner di Kabupaten Kotawaringin Barat dapat dipetakan menjadi 8 kawasan yaitu Kawasan Mendawai, Kawasan Sidorejo, Kawasan Raja, Kawasan Madurejo, Kawasan Kampung Baru, Kawasan Pasir Panjang, Kawasan Kumai dan Kawasan Kubu. dan (3) Karakteristik wisatawan yang berkunjung adalah usia 15-30 tahun 38%, yang berpendidikan terakhir SMA/sederajat 45%, dan pekerjaan karyawan swasta 36%. Sebagian besar wisata kuliner lebih diminati perempuan 53% dan wisatawan berasal dari Kabupaten Kotawaringin Barat 82%, memperoleh informasi dari teman/keluarga 79%, dan teman berkunjung bersama kelompok sebesar 47% dengan penghasilan dibawah Rp 500.000,- sebesar 25%. Wisatawan melakukan kunjungan dalam 1 bulan kurang dari 3 kali sebesar 58%. Faktor aksesibilitas dan variasi makanan dipilih menjadi alasan utama sebagian besar wisatawan

Aplikasi Web Promosi Kuliner Dan Rumah Makan Online

Technological advances promote the growth and development of the trade, business and marketing sector. The high level of success in trading is driven by various supporting factors including promotion and advertising. Through proper promotion and advertising, culinary trade can grow well. Utilizing technology through culinary promotion apps and restaurants online can be the right promotional media. Web Application Culinary Promotion and Online Restaurant is built using System Development Life Cycle (SDLC) method. System design using Context diagrams and Data Flow Diagrams (DFD) and applied using PHP programming language as well as MySQL database. Application provides facilities in the form of information search such as menu price, restaurant address, restaurant location and restaurant contact. Excellent facility in the form of map location map of restaurant that connected with google map

¿The gastronomic tourism an opportunity for the local development in Catalonia?: An analysis from the stakeholders involved

The development of tourism and particularly public administration have had to adapt to new trends and the demands of the tourist market (Fayos-Solá, 2004) especially in Spain, thus generating some of the most remarkable and structural changes which constitute the emergence of new touristic dynamics (Lopez Palomeque and X. Font, 2010). The Catalan territory, which has participated in those dynamics where wine tourism becomes an alternative product of the diversification of touristic offerings, traditionally focused on sun-and-beach not only in this region but also in the whole of Spain. To revitalize the touristic offer historically focused on sun and Beach tourism, the Catalan government , bet for the gastronomic tourism through the creation of the strategies as the Gastronomic Club in 2001 or the Gastroteca in 2006; which link different stakeholders not only publics but also privates (travel agencies, universities, private foundation, NGO, producers, etc) interested in gastronomy, responding to this phenomenon that is increasing around the world and specially in Catalonia thanks to important figures like one of the most well known chefs around the world which is Ferran Adrià. Catalonia as a region is particularly varied, no only because it’s characteristics biogeographically but also for its touristic resources, generating in this territory the production of a set of “micro territories†which are constantly looking for authenticity and differentiation from highly competitive tourism brands such as the city of Barcelona. This paper analyzes the advantages and disadvantages which arise this new touristic phenomenon in Catalonia and its relationship with the local development in different scales; through the perceptions and actions carried out for the stakeholders involved in this strategy. To achieve this, was taken the reflexions and the relationships that keep between them, 12 personalities from the public and private sector and the academy. Were applied semi structured interviews and them perceptions were systematized and analyzed using SWOT (Strengths, Weaknesses, Opportunities, Threats) methodology as the primary tool. This methodology, examines this phenomenon in Catalonia and its possibilities as a generator of local and regional development. Key words: Gastronomic tourism, local development, stakeholders, Catalonia.

The challenges and potential benefits of perennial organic cropping systems-example of organic top fruit

Of all the organic food sectors in the UK, top fruit production is one of the least developed. Despite strong consumer demand and high prices for organic fruit, UK production remains small and 90% of supplies are imported. Current methods of production are unsatisfactory with low yields and erratic quality, with resulting variable economic performance. Pest and disease problems are one of the main reasons for this poor performance, with current varieties being unable to provide sufficient resistance. New varieties and an improved pest and disease management programme, identified as part of a HORTLINK project, offer new hope to the sector. There are now opportunities for the sector to grow and provide greater UK supplies of top fruit, in addition to widening the proven benefits to biodiversity of organic orchards

Investing in Workforce Program Innovation: A Formative Evaluation of Five Workforce Organizations' Experiences During the Human Capital Innovation Fund Initiative

In this report, Investing in Workforce Program Innovation: A Formative Evaluation of Five Workforce Organizations' Experiences during the Human Capital Innovation Fund Initiative, we describe the five organizations' experiences planning, implementing, and adapting new strategies. Investing in Workforce Program Innovation offers insights into the complex work of developing and maintaining relationships that cross institutions. We discuss factors grantees considered when identifying partner organizations, the approaches they used to find common ground and work effectively together, and the ways in which partnerships evolved and deepened over time. We describe how organizations cultivated long-term relationships with employers to not only inform workforce program design and promote job placement, but also to engage employers to reflect upon their hiring and employment practices. Finally, we discuss the ways in which HCIF-supported organizations tailored comprehensive and ongoing supports to the unique needs of their participants to help them succeed in and beyond training programs

Strengthening Baltimore's Workforce: Reflections and Lessons Learned

The report, Strengthening Baltimore's Workforce: Reflections and Lessons Learned, presents data on program completion, job placement, starting wage and employment retention rates for 1,187 participants. While the outcomes varied by program, most jobseekers benefited on every measure. For example, approximately 80% of participants in the construction program completed training and received at least one credential. Of those placed in jobs, 70% were still employed after six months. Graduates across all programs were able to secure average starting wages of $12 to$18 an hour, much higher than the $8.75 state minimum wage, the report finds.The collaborative is a public/private partnership between Casey, other local and national foundations, corporate donors and representatives of city and state workforce agencies. Collectively, its members have pooled more than$14 million to support sector-specific strategies that provide greater training and job opportunities for residents who face barriers to employment. These efforts are primarily focused on six growing industries: biotechnology, construction, food service, transportation and logistics, environmental sustainability and manufacturing.Baltimore's unemployment rate was 41 times the national average in August 2016, with many residents facing obstacles such as prior criminal convictions, limited math and literacy skills and unstable housing. The report outlines several strategies that have helped the local workforce development effort succeed despite these barriers:collaboration with employers and stakeholders to understand and address labor force needs;programming that includes relevant skill development and industry-recognized certifications;wraparound services, peer groups and supportive instructional approaches to address the barriers jobseekers face;rigorous job placement and post-program follow-up; anda commitment to monitoring and tracking the performance of training programs and allocating resources accordingly.The report calls for additional policy and system reforms to address the inequities that have left many communities disconnected from quality employment and educational opportunities. They include changes to wages, benefits and safety practices, as well as criminal justice reform and an expansion of mental health, addiction and adult education services. Many of the programs have already made notable shifts, including the BioTechnical Institute of Maryland, JumpStart and the Baltimore Center for Green Careers, which expanded job opportunities to individuals without a college degree and those with prior criminal records."These results show what's possible when we focus on the needs of local employers and create opportunities for residents to develop the knowledge and skills necessary to build family-supporting careers," says Allison Gerber, a senior associate at the Foundation. "The next step is to ensure more youth and young adults can benefit from these programs. This report gives us a good outline of what's working, and where we need to build."Considering the breadth of community employment needs, existing sectoral programs operate at a much smaller scale than what Baltimore requires. To expand the scope and ensure more residents can secure family-supporting jobs, the report recommends partners across the city work to increase investment in industry-specific workforce programs, increase the number of quality jobs that are available and educate and prepare more individuals to enter these programs