TEKNIK INTERPRETASI PERSONAL WISATA GASTRONOMI DI KOPI LUWAK SAWARGA
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Institusion
Politeknik Pariwisata NHI Bandung
Author
Merry, Diana
Subject
GV1-1860 Recreation, Leisure and Tourism
Datestamp
2022-11-30 03:19:31
Abstract :
UNWTO (2019) explained that there are 5 main elements in gastronomy, one of them is storytelling commonly called as interpretation. Interpretation is divided into personal and non-personal interpretation. According to Staiff and Bushell (2003), interpretations are accepted directly and indirectly through different media and different ways. Direct interpretation involves face to face and communication between visitors and tour guides during the time of the visit. Kopi Luwak Sawarga as one of the attractions that provide education related to civet coffee and allow local guides to provide personal interpretation. This study aims to assess the interpretation techniques used by guides at Kopi Luwak Sawarga as one of the triggers for an increasing number of visits each year. Using aspects of EROT (Enjoyable, Relevant, Organized, Thematic) by Ham (1992) as a race for good interpretation. Enjoyable aspects relating to varied interpretations and involving visitor interaction, aspects relevant to interpretations related to something that is already known, organizational aspects are interpretations given sequentially and thematic aspects as interpretations that have themes. The method used in this study is a quantitative method in which data collection is done through a questionnaire to visitors and an interview with one of the guides in Kopi Luwak Sawarga. The results of this study indicate that the interpretation techniques used by the guide in Kopi Luwak Sawarga are considered to be good and very good in several indicators. But there are still some indicators that are not optimal in every aspect, so the authors recommend some suggestions for guide interpretation techniques in Kopi Luwak Sawarga. Keywords: Gastronomic Tourism, Interpretation Techniques, Personal Interpretation, EROT.
UNWTO (2019) explained that there are 5 main elements in gastronomy, one of them is storytelling commonly called as interpretation. Interpretation is divided into personal and non-personal interpretation. According to Staiff and Bushell (2003), interpretations are accepted directly and indirectly through different media and different ways. Direct interpretation involves face to face and communication between visitors and tour guides during the time of the visit. Kopi Luwak Sawarga as one of the attractions that provide education related to civet coffee and allow local guides to provide personal interpretation. This study aims to assess the interpretation techniques used by guides at Kopi Luwak Sawarga as one of the triggers for an increasing number of visits each year. Using aspects of EROT (Enjoyable, Relevant, Organized, Thematic) by Ham (1992) as a race for good interpretation. Enjoyable aspects relating to varied interpretations and involving visitor interaction, aspects relevant to interpretations related to something that is already known, organizational aspects are interpretations given sequentially and thematic aspects as interpretations that have themes. The method used in this study is a quantitative method in which data collection is done through a questionnaire to visitors and an interview with one of the guides in Kopi Luwak Sawarga. The results of this study indicate that the interpretation techniques used by the guide in Kopi Luwak Sawarga are considered to be good and very good in several indicators. But there are still some indicators that are not optimal in every aspect, so the authors recommend some suggestions for guide interpretation techniques in Kopi Luwak Sawarga. Keywords: Gastronomic Tourism, Interpretation Techniques, Personal Interpretation, EROT.
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