mixed material bibliography Jakarta PPM School Of Management 2016

15p; tabs; refs. <i><span>Lombok is very rich in culture.&nbsp; Cultural tourism is currently considered&nbsp; by foreign tourists&nbsp; as&nbsp;&nbsp; the most&nbsp;&nbsp; attractive tourism.&nbsp; The development of tourism in Lombok has emerged tourism business that sells culinary products such as cafes, restaurants, or food stalls that offer very varied price.&nbsp;&nbsp; In addition to the natural beauty of Lombok that can be enjoyed form the east to west, the island also has various types of local food. Yet, there has not been an effort to introduce the uniqueness of food as part&nbsp; of&nbsp; introducing unique culture.&nbsp; This study aimed to identify food preferences of foreign tourists in Lombok, aspects that influence their food preferences, and potential marketing of the local food to foreign tourists.&nbsp; This is a qualitative reserach conducted by interviewing&nbsp; foreign tourist form three continents, namely Europe ( Finland, Sweden, and the UK), Australia, and Asia( Japan and Malaysia) as well as culinary enterpreneurs as additional informants.&nbsp; The results of this study indicate that European traveller prefer&nbsp; local food that is not too spicy such as fried rice, meatballs, fried noodles, Taliwang Chicken,&nbsp; Mixed Rice,&nbsp; Chickecn Plecing, Tempe ( Soybean Cake) and Chicken Satay. While Australian travellers prefer Mixed Rice and Fried noodles.&nbsp; Japanese and Malaysian travellers prefer Taliwang Chicken, Chicken Satay, Pecel, and Fried Rice.&nbsp; Aspects underlying food preferences are experiential aspect, the aspect of personal problems with food, cultural aspects, Socio-demographic aspects, physiological aspects,&nbsp; sociological aspects,&nbsp; and the aspect of food itself.&nbsp; The other aspects that influence the different preferences of European and Australian travellers to Asian travelers (Malaysia) is religious aspect.&nbsp; Although further study needs to be conducted, it can still be inferred that there is a potential market&nbsp; of local food for travellers&nbsp; from those studied countrires. <br></span></i> <i>Keywords:&nbsp; consumer behaviour, culinary preferences, Lombok Tourism, European Tourist, Australian Tourist, Asian Tourist.</i> <br><br><br><br> ISSN:20860390 Perpustakaan - Sekolah Tinggi Manajemen PPM Pusat Informasi Manajemen 47343 2017-03-06 00:00:00 2017-03-06 00:00:00 machine generated