Evaluating the quality of culinary tourism: Challenges and consumer perceptions Open Access

Authors

  • 1 Putri Indah Husnul Khotimah Department of Tourism, Sekolah Tinggi Pariwisata Ambarrukmo STIPRAM Yogyakarta, Indonesia
  • 2 Marcella Claresta Wahjudi Department of Tourism, Sekolah Tinggi Pariwisata Ambarrukmo STIPRAM Yogyakarta, Indonesia
  • 3 Nanda Syhalom Ramli Department of Tourism, Sekolah Tinggi Pariwisata Ambarrukmo STIPRAM Yogyakarta, Indonesia

https://doi.org/10.70310/jrt.2025.03010614

Abstract

Purpose - The purpose of this research is to understand consumer perceptions and identify challenges in maintaining service quality in culinary tourism. It focuses on the challenges faced at Kopi Klotok, a culinary tourism destination.
Methodology/Design/Approach - The study uses a qualitative approach, employing a literature study method to review academic journals and previous research on culinary tourism and quality management. Additionally, secondary data is analyzed from online review platforms such as social media and Google Reviews. The research also includes direct observation of the existing service process at Kopi Klotok.
Finding - The study identifies several challenges that affect service quality, such as inconsistent service during peak hours, limited seating capacity, and long waiting times. These issues negatively impact the customer experience. The secondary data analysis also reveals that while consumers perceive traditional environments as offering authentic experiences, overcrowding and inadequate service management can disrupt this perception.
Originality/Value - This research highlights the importance of operational efficiency and service consistency in maintaining customer satisfaction in culinary tourism. It emphasizes the need for effective service management to address the challenges faced during peak times and ensure a positive customer experience.

Keywords:

Kopi Klotok, culinary tourism, service quality, Google Reviews, social media

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Copyright (c) 2025 The Author(s). Published by Borneo Novelty Publishing

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How to Cite

Khotimah, P. I. H., Wahjudi, M. C. ., & Ramli, N. S. . (2025). Evaluating the quality of culinary tourism: Challenges and consumer perceptions. Journal of Rural Tourism , 3(1). https://doi.org/10.70310/jrt.2025.03010614

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