Articles

Gastronomy of Traditional Chinese, Dayak, and Malay (Tidayu) Cuisine: Enhancing Culinary Experience and Profitability of Star-Rated Hotels in Pontianak City

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This study examines how the gastronomic values embedded in traditional Chinese, Dayak, and Malay (Tidayu) cuisine can be leveraged to enhance culinary experiences and improve hotel profitability in Pontianak City. Adopting a qualitative exploratory design, the study draws on in-depth interviews, observations, and document analysis involving hotel managers, chefs, and guests in star-rated hotels. The findings suggest that gastronomic practices are not merely functional but constitute symbolic systems that encode cultural values such as harmony, social cohesion, spirituality, and ecological consciousness. When strategically curated within hotel services, these values reconfigure culinary offerings into immersive, meaning-laden experiences that extend beyond consumption. This process enhances customer perceived value by integrating functional, emotional, and symbolic dimensions. The study argues that the commodification of culturally grounded gastronomy can serve as a strategic mechanism for differentiation and sustained competitive advantage. It contributes to the literature by bridging cultural theory and hospitality management, demonstrating how local food heritage can be operationalized as a value-creation strategy that aligns experiential consumption with long-term profitability and cultural sustainability.

Gastronomy of Pesan Tlengis as a Tourism Attraction in Werdi Bhuwana Village Bali

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The general purpose of this research is to improve and develop Indonesia’s tourism development, especially rural tourism attraction in Bali, through developing traditional Balinese food so that it is known globally Abroad. However, the development of traditional food has not been achieved as expected. This happens because local food has not been explored in rural areas which are very abundant with culinary potential from nature to the fullest. One example is the food product pesan tlengis which is processed into delicious dishes and comes from the dregs of the process of making virgin coconut oil in Werdi Bhuwana Village. This study discusses in depth the forms of gastronomy that can be developed into a tourist attraction, and the efforts that can be made from the gastronomic meaning of traditional food pesan tlengis in Werdi Bhuwana Village, Mengwi District, Badung Regency. The research method with a descriptive qualitative approach uses several purposefully selected informants and data collection techniques are carried out by observation, in-depth interviews, and documentation studies with the theory developed in the form of gastronomic theory along with several microforms, tourism theory, and cultural theory. The results of the research will later show that coconut-based gastronomic forms need to be developed so that they can be used as tourist attractions. Efforts that can be made to develop the gastronomy of traditional food with pesan tlengis are related to the preparation and selection of materials, processing of materials, and presentation of food to be able to create new variants and products of good quality so that tourists can enjoy them. Furthermore, the gastronomic meaning of the pesan tlengis dish has been developed to provide added value to tourists and the people of Werdi Bhuwana Village, Mengwi District, Badung Regency.