Mempromosikan Wisata Kuliner Di Kota Mataram Melalui Media Sosial, Peluang Dan Tantangan
Keywords:
Komunikasi Pemasaran, Promosi, Wisata Kuliner, Media Sosial
Abstract
Tourism is a sector that continues to develop and provides great benefits for development progress. The presence of social media has played a role in bringing about fantastic leaps of progress, including in tourism promotion. Culinary tourism is one of the attractions of a destination. This article aims to explore the use of social media as an effective marketing strategy while improving the image of tourism in the city of Mataram. Using qualitative methods, it was concluded that opportunities: the existence of social media to promote culinary tourism is related to its wide-reaching nature, it can display unique and interesting visual content created by collaborating with influencers to improve the tourist experience. Challenges: excess information and noise, difficulty in maintaining authenticity or original taste, difficulty managing images on social media, and a lack of digital skills and resources. Culinary tourism locations in Mataram City, which include the Karang Taliwang area, Ampenan Beach, Loang Balok Beach and the Rembiga area, need attention from the government regarding representative arrangements. Development of the tourism sector that is oriented towards sustainable tourism by involving the community must be carried out through strategic policies that lead to increasing community income.
References
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Kim, J., & Hastak, M. (2018). Social network analysis: Characteristics of online social networks after a disaster. International Journal of Information Management, 38(1), 86–96. https://doi.org/10.1016/j.ijinfomgt.2017.08.003
Kivela, J. J., & Crotts, J. C. (2009). Understanding travelers’ experiences of gastronomy through etymology and narration. Journal of Hospitality and Tourism Research, 33(2). https://doi.org/10.1177/1096348008329868
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Kurniansah, R., & Hali, M. S. (2018). Kajian Potensi Pariwisata Perkotaan (Urban Tourism) Sebagai Daya Tarik Wisata Kota Mataram NTB. Media Bina Ilmiah, 13(2).
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Lockstone-Binney, L., & Ong, F. (2022). The sustainable development goals: the contribution of tourism volunteering. Journal of Sustainable Tourism, 30(12). https://doi.org/10.1080/09669582.2021.1919686
Luoh, H. F., Tsaur, S. H., & Lo, P. C. (2020). Cooking for fun: The sources of fun in cooking learning tourism. Journal of Destination Marketing and Management, 17. https://doi.org/10.1016/j.jdmm.2020.100442
Miles, M. B., Huberman, A. M., & Saldana, J. (2014). Qualitative Data Analysis: A Methods Sourcebook (3rd ed.). Sage Publications, Inc.
Movahed, A., Ghasemi, M., & Gholamalifard, N. (2020). An Analysis of the Culinary Tourism Experience between Gender Groups in Iran. Quaestiones Geographicae, 39(1). https://doi.org/10.2478/quageo-2020-0008
Nadaraja, R., & Yazdanifard, R. (2013). Social media marketing: advantages and disadvantages. Center of Southern New Hempshire University.
O, M. F., Deku, B. C., & O, A. O. (2016). Contributions of Tourism to Community Development. Review of European Studies, 8(4). https://doi.org/10.5539/res.v8n4p121
Okumus, B. (2021). Food tourism research: a perspective article. In Tourism Review (Vol. 76, Issue 1). https://doi.org/10.1108/TR-11-2019-0450
Parks, T., Parks, T., & Allen, C. (2009). The Development of a Framework for Studying Ecotourism.
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Seyfi, S., Hall, C. M., & Rasoolimanesh, S. M. (2020). Exploring memorable cultural tourism experiences. Journal of Heritage Tourism, 15(3). https://doi.org/10.1080/1743873X.2019.1639717
Shin, S., & Xiang, Z. (2020). Social media-induced tourism: A conceptual framework. E-Review of Tourism Research, 17(4).
Sinha, N., Chaudhuri, H. R., Atwal, G., Mazumdar, S., & Williams, A. (2016). Culture and authenticity denominations in Bengali-themed restaurants. In Opportunities and Challenges for Tourism and Hospitality in the BRIC Nations (pp. 265–287). https://doi.org/10.4018/978-1-5225-0708-6.ch017
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Sthapit, E., Björk, P., Coudounaris, D. N., & Jiménez-Barreto, J. (2022). Memorable Halal Tourism Experience and Its Effects on Place Attachment. International Journal of Hospitality and Tourism Administration. https://doi.org/10.1080/15256480.2022.2135666
Stienmetz, J., Kim, J. (Jamie), Xiang, Z., & Fesenmaier, D. R. (2021). Managing the structure of tourism experiences: Foundations for tourism design. Journal of Destination Marketing and Management, 19. https://doi.org/10.1016/j.jdmm.2019.100408
Stone, M. J., Migacz, S., & Wolf, E. (2022). Learning through culinary tourism and developing a culinary tourism education strategy. Journal of Tourism and Cultural Change, 20(1–2). https://doi.org/10.1080/14766825.2021.1876078
Tan, E. M.-Y., & Goh, D. H.-L. (2015). A study of social interaction during mobile information seeking. Journal of the Association for Information Science and Technology, 66(10), 2031–2044. https://doi.org/10.1002/asi.23310
Tavitiyaman, P., Qu, H., Tsang, W. sze L., & Lam, C. wah R. (2021). Smart tourism application and destination image: mediating role of theory of mind (ToM). Asia Pacific Journal of Tourism Research, 26(8). https://doi.org/10.1080/10941665.2021.1928252
Trishananto, Y., Arianti, D. I. N., & Maulani, E. D. (2021). Halal Culinary Tourism Promotion Strategy in Improving Performance Small and Medium Enterprises Through Digital Marketing in Batam City. Annual International Conference on Islamic Economics and Business (AICIEB), 1. https://doi.org/10.18326/aicieb.v1i0.27
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Vlachou, C., & Savvinopoulou, M. (2022). Food Tours Businesses: Main factors in designing a gastronomic experience. Open Journal of Business and Management, 10(06). https://doi.org/10.4236/ojbm.2022.106148
World Tourism Organization. (2018). 2017 International Tourism Results: the highest in seven years. UNWTO World Tourism Barometer, 16(January).
Yang, F. X., Wong, I. K. A., Tan, X. S., & Wu, D. C. W. (2020). The role of food festivals in branding culinary destinations. Tourism Management Perspectives, 34. https://doi.org/10.1016/j.tmp.2020.100671
Zeng, B., & Gerritsen, R. (2014). What do we know about social media in tourism? A review. In Tourism Management Perspectives (Vol. 10). https://doi.org/10.1016/j.tmp.2014.01.001
Batista Sánchez, E., Deegan, J., & del Carmen Pérez Ricardo, E. (2022). INFLUENCE OF INTERNET ON TOURISM CONSUMER BEHAVIOUR: A SYSTEMATIC REVIEW. Advances in Hospitality and Tourism Research, 10(1). https://doi.org/10.30519/ahtr.917210
Beaumont, N. (2001). Ecotourism and the Conservation Ethic: Recruiting the Uninitiated or Preaching to the Converted? https://doi.org/10.1080/09669580108667405
BPS. (n.d.). Badan Pusat Statistik. https://www.bps.go.id/
Chioma, M. (2023). Contribution of Tourism to the Development of Developing Nations. Journal of Developing Country Studies, 7(1). https://doi.org/10.47604/jdcs.1871
Cusack, D., & Dixon, L. (2006). Commimity-Based Ecotourism and Sustainability. https://doi.org/10.1300/J091v22n01_09
Dewi, K., Angligan, I. G. K. H., & Mahardika, I. M. N. O. (2023). STRATEGI MENINGKATKAN PERAN MEDIA SOSIAL DALAM MEMBRANDING DESTINASI WISATA SEBAGAI MEDIA PEMASARAN. Waisya : Jurnal Ekonomi Hindu, 2(1). https://doi.org/10.53977/jw.v2i1.923
Ding, R., & Huang, M. (2021). The spatial difference of “internet plus tourism” in promoting economic growth. Sustainability (Switzerland), 13(21). https://doi.org/10.3390/su132111788
Everett, S. (2023). Food and Drink Tourism: Principles and Practice. In Food and Drink Tourism: Principles and Practice. https://doi.org/10.4135/9781473982871
García-Carrión, B., Del Barrio-García, S., Muñoz-Leiva, F., & Porcu, L. (2023). Effect of social-media message congruence and generational cohort on visual attention and information-processing in culinary tourism: An eye-tracking study. Journal of Hospitality and Tourism Management, 55. https://doi.org/10.1016/j.jhtm.2023.03.006
Gupta, C., Gupta, V., & Stachowiak, A. (2021). Adoption of ICT-Based Teaching in Engineering: An Extended Technology Acceptance Model Perspective. IEEE Access, 9, 58652–58666. https://doi.org/10.1109/ACCESS.2021.3072580
Haini, H. (2022). Tourism, Internet penetration and economic growth. In Journal of Policy Research in Tourism, Leisure and Events (Vol. 14, Issue 2). https://doi.org/10.1080/19407963.2020.1854276
Hari kurniawan, P. (2019). WISATA KULINER HALAL: SUATU TINJAUAN STRATEGIS PEMASARAN DIGITAL TERHADAP PENINGKATAN KINERJA UMKM. Jurnal Dinamika Ekonomi & Bisnis, 16(1). https://doi.org/10.34001/jdeb.v16i1.978
Hosany, S., Ekinci, Y., & Uysal, M. (2006). Destination image and destination personality: An application of branding theories to tourism places. Journal of Business Research, 59(5). https://doi.org/10.1016/j.jbusres.2006.01.001
Hutter, K., Hautz, J., Dennhardt, S., & Füller, J. (2013). The impact of user interactions in social media on brand awareness and purchase intention: The case of MINI on Facebook. Journal of Product and Brand Management, 22(5), 342–351. https://doi.org/10.1108/JPBM-05-2013-0299
Idris, I., Adi, K. R., Firmansyah, R., Nadhianty, A., Mobaroq, M. H., Putri, P. G., Pratama, A. S., & Wahono, E. R. (2021). Developing smart tourism using virtual reality as a tourism promotion strategy in Indonesia. Geojournal of Tourism and Geosites, 35(2). https://doi.org/10.30892/GTG.35210-656
Ismanto, K., Rofiq, A., & Mashudi, M. (2022). The Contribution of Culinary on Halal Tourism. JURNAL PENELITIAN. https://doi.org/10.28918/jupe.v19i1.5226
Jones, A., & Jenkins, I. (2003). ‘A Taste of Wales – Blas Ar Gymru’: institutional malaise in promoting Welsh food tourism products. In Tourism and Gastronomy. https://doi.org/10.4324/9780203218617-14
Joyce, A. A. (2010). Food preparation, feasting, and the social negotiation of gender and power. In Inside Ancient Kitchens: New Directions in the Study of Daily Meals and Feasts (pp. 221–239). https://www.scopus.com/inward/record.uri?eid=2-s2.0-84867679703&partnerID=40&md5=46782491c64e4281823d59ad85ef108d
Kakati, A. K. (2019). For the Love of Pork: Eating in Ethnic Enclaves. In Odysseys of Plates and Palates: Food, Society and Sociality (pp. 113–124). https://doi.org/10.1163/9781848883246_012
Kariana, I. N. P., Widaswara, R. Y., & Pancawati, N. L. P. A. (2022). Promosi Pariwisata Budaya NTB melalui Berita Pawang Hujan MotoGP Mandalika di Media Sosial. Paryaṭaka: Jurnal Pariwisata Budaya Dan Keagamaan, 1(1).
Kim, J., & Hastak, M. (2018). Social network analysis: Characteristics of online social networks after a disaster. International Journal of Information Management, 38(1), 86–96. https://doi.org/10.1016/j.ijinfomgt.2017.08.003
Kivela, J. J., & Crotts, J. C. (2009). Understanding travelers’ experiences of gastronomy through etymology and narration. Journal of Hospitality and Tourism Research, 33(2). https://doi.org/10.1177/1096348008329868
König, T. M., Clarke, T. B., Hellenthal, M., & Clarke III, I. (2022). Personality effects on WoM and eWoM susceptibilty – a cross-country perspective. International Marketing Review, 39(4), 889–911. https://doi.org/10.1108/IMR-11-2020-0272
Kurniansah, R., & Hali, M. S. (2018). Kajian Potensi Pariwisata Perkotaan (Urban Tourism) Sebagai Daya Tarik Wisata Kota Mataram NTB. Media Bina Ilmiah, 13(2).
Liu, Y. L., Chiang, J. Te, & Ko, P. F. (2023). The benefits of tourism for rural community development. Humanities and Social Sciences Communications, 10(1). https://doi.org/10.1057/s41599-023-01610-4
Lockstone-Binney, L., & Ong, F. (2022). The sustainable development goals: the contribution of tourism volunteering. Journal of Sustainable Tourism, 30(12). https://doi.org/10.1080/09669582.2021.1919686
Luoh, H. F., Tsaur, S. H., & Lo, P. C. (2020). Cooking for fun: The sources of fun in cooking learning tourism. Journal of Destination Marketing and Management, 17. https://doi.org/10.1016/j.jdmm.2020.100442
Miles, M. B., Huberman, A. M., & Saldana, J. (2014). Qualitative Data Analysis: A Methods Sourcebook (3rd ed.). Sage Publications, Inc.
Movahed, A., Ghasemi, M., & Gholamalifard, N. (2020). An Analysis of the Culinary Tourism Experience between Gender Groups in Iran. Quaestiones Geographicae, 39(1). https://doi.org/10.2478/quageo-2020-0008
Nadaraja, R., & Yazdanifard, R. (2013). Social media marketing: advantages and disadvantages. Center of Southern New Hempshire University.
O, M. F., Deku, B. C., & O, A. O. (2016). Contributions of Tourism to Community Development. Review of European Studies, 8(4). https://doi.org/10.5539/res.v8n4p121
Okumus, B. (2021). Food tourism research: a perspective article. In Tourism Review (Vol. 76, Issue 1). https://doi.org/10.1108/TR-11-2019-0450
Parks, T., Parks, T., & Allen, C. (2009). The Development of a Framework for Studying Ecotourism.
Sadiq, M., & Adil, M. (2020). Ecotourism related search for information over the internet: a technology acceptance model perspective. Journal of Ecotourism. https://doi.org/10.1080/14724049.2020.1785480
Salem, O., Gebreel, S., & Shuayb, A. (2022). Contribution of Social Media Platforms in Tourism Promotion. International Journal of Social Science, Education, Communication and Economics (SINOMICS JOURNAL), 1(2).
Saptaningtyas, R. S., Handayani, T., & Mentari Indriani, N. K. A. I. P. (2021). Kajian Potensi Wisata Kuliner Pantai Ampenan. SADE : Jurnal Arsitektur, Planologi Dan Teknik Sipil, 1(1). https://doi.org/10.29303/sade.v1i1.6
Sari, D. P., & Batubara, R. P. (2021). E-Tourism as A Promotion Media for Cimande Tourism Village. E-Journal of Tourism. https://doi.org/10.24922/eot.v8i1.71452
Savitri, A. I. (2019). Introducing New Traditional Cuisine for Maintaining Culture and Promoting Tourism in Tegal Regency. Culturalistics: Journal of Cultural, Literary, and Linguistic Studies, 3(2). https://doi.org/10.14710/culturalistics.v3i2.5408
Seyfi, S., Hall, C. M., & Rasoolimanesh, S. M. (2020). Exploring memorable cultural tourism experiences. Journal of Heritage Tourism, 15(3). https://doi.org/10.1080/1743873X.2019.1639717
Shin, S., & Xiang, Z. (2020). Social media-induced tourism: A conceptual framework. E-Review of Tourism Research, 17(4).
Sinha, N., Chaudhuri, H. R., Atwal, G., Mazumdar, S., & Williams, A. (2016). Culture and authenticity denominations in Bengali-themed restaurants. In Opportunities and Challenges for Tourism and Hospitality in the BRIC Nations (pp. 265–287). https://doi.org/10.4018/978-1-5225-0708-6.ch017
Stephanie Ho. (2022). Singapore Tourism Board | Infopedia. Singapore Infopedia.
Sthapit, E., Björk, P., Coudounaris, D. N., & Jiménez-Barreto, J. (2022). Memorable Halal Tourism Experience and Its Effects on Place Attachment. International Journal of Hospitality and Tourism Administration. https://doi.org/10.1080/15256480.2022.2135666
Stienmetz, J., Kim, J. (Jamie), Xiang, Z., & Fesenmaier, D. R. (2021). Managing the structure of tourism experiences: Foundations for tourism design. Journal of Destination Marketing and Management, 19. https://doi.org/10.1016/j.jdmm.2019.100408
Stone, M. J., Migacz, S., & Wolf, E. (2022). Learning through culinary tourism and developing a culinary tourism education strategy. Journal of Tourism and Cultural Change, 20(1–2). https://doi.org/10.1080/14766825.2021.1876078
Tan, E. M.-Y., & Goh, D. H.-L. (2015). A study of social interaction during mobile information seeking. Journal of the Association for Information Science and Technology, 66(10), 2031–2044. https://doi.org/10.1002/asi.23310
Tavitiyaman, P., Qu, H., Tsang, W. sze L., & Lam, C. wah R. (2021). Smart tourism application and destination image: mediating role of theory of mind (ToM). Asia Pacific Journal of Tourism Research, 26(8). https://doi.org/10.1080/10941665.2021.1928252
Trishananto, Y., Arianti, D. I. N., & Maulani, E. D. (2021). Halal Culinary Tourism Promotion Strategy in Improving Performance Small and Medium Enterprises Through Digital Marketing in Batam City. Annual International Conference on Islamic Economics and Business (AICIEB), 1. https://doi.org/10.18326/aicieb.v1i0.27
Trismia Indriyani, N. P., Wirata, I. W., Sudarma, M., & Sutama, I. W. (2022). KOMUNIKASI ANGGOTA KOMUNITAS LOMBOK INFLUENCER DALAM MENINGKATKAN BRAND AWARENESS UMKM HINDU DI KOTA MATARAM. Samvada : Jurnal Riset Komunikasi, Media, Dan Public Relation, 1(1). https://doi.org/10.53977/jsv.v1i1.521
Tsoh, J. Y., Burke, N. J., Gildengorin, G., Wong, C., Le, K., Nguyen, A., Chan, J. L., Sun, A., Mcphee, S. J., & Nguyen, T. T. (2015). A social network family-focused intervention to promote smoking cessation in Chinese and Vietnamese American male smokers: A feasibility study. Nicotine and Tobacco Research, 17(8), 1029–1038. https://doi.org/10.1093/ntr/ntv088
United Nations. (2016). International Year of Sustainable Tourism for Development, 2017. Resolution Adopted by the General Assembly on 22 December 2015, A/RES/70/1(July).
Vlachou, C., & Savvinopoulou, M. (2022). Food Tours Businesses: Main factors in designing a gastronomic experience. Open Journal of Business and Management, 10(06). https://doi.org/10.4236/ojbm.2022.106148
World Tourism Organization. (2018). 2017 International Tourism Results: the highest in seven years. UNWTO World Tourism Barometer, 16(January).
Yang, F. X., Wong, I. K. A., Tan, X. S., & Wu, D. C. W. (2020). The role of food festivals in branding culinary destinations. Tourism Management Perspectives, 34. https://doi.org/10.1016/j.tmp.2020.100671
Zeng, B., & Gerritsen, R. (2014). What do we know about social media in tourism? A review. In Tourism Management Perspectives (Vol. 10). https://doi.org/10.1016/j.tmp.2014.01.001
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