Strategi Variasi Masakan Masyarakat Lokal Sebagai Daya Tarik Wisata Kuliner Di Kota Kupang Nusa Tenggara Timur

Abstract

This study reveals an interesting potential tourist attraction to be developed in the city of Kupang, the cuisine of local communities as a culinary tourist attraction. Purpose of this research are: (1) To determine the management system of local cuisine in the city of Kupang, (2) Variation a strategy Knowing the local society as a day cuisine culinary tourism attraction in the city of Kupang East Nusa Tenggara.Data were collected using the method of observation, quisioners and documentation. This study used a qualitative approach is more focused more on the decomposition and holistic inference with a series of data or facts and generalizations that exist in the field according to the focus of the research problem.In the system of process local cuisine in the city of Kupang society there are some aspects that made use of management element in the management of the restaurant is a restaurant or restaurant management refers to the five elements, namely: (a) menu, (b) food production strategies, (c) service, (d) pricing, (e)decor / ambience / enviroment. There are several strategies that were made to develope the marketing of local cuisine in the city of Kupang, including: (a) adaptation of the menu, (b) adaptation of foodstuffs, (c) adaptation taste, (d) adaptation of process / how to cook, (e) adaptation of the presentation. Based on these descriptions can be suggested: (a) for the development of local society cuisine in the city of Kupang, so that businesses always optimistic that local communities cuisine has a very bright prospects for development, (b) the variation of local communities in the city of Kupang cuisine can be done with some alternative strategies , (c) to take advantage of opportunities that are so widespread, governments are expected to participate more intensively in the community to support the development of local cuisine in the city of kupang.