THE DEVELOPMENT STRATEGY OF FISH FUMIGATION INDUSTRY AS A DRIVING FORCE OF CULINARY TOURISM DESTINATION IN BANDARHARJO, SEMARANG-INDONESIA

this study was aimed at formulating the development strategy of the fish fumigation industry as one of the main attractions of culinary destination in Bandarhajo, Semarang-Indonesia. This study employed quantitative approach with ex-post facto non-experimental design. The data of this study were ana...

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Published inGeo Journal of Tourism and Geosites Vol. 25; no. 2; pp. 383 - 390
Main Authors HADROMI, Hadromi, MURDANI, Murdani
Format Journal Article
LanguageEnglish
Published Oradea University of Oradea, Department of Geography, Tourism and Territorial Planning 31.07.2019
Editura Universităţii din Oradea
Subjects
analytical hierarchy process
Bandarharjo
culinary destination
Culinary tourism
development strategy
fish fumigation industry
Fish production
Food
Fumigation
Occupational health
Semarang-Indonesia
Tourism
Waste management
Indonesia
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Abstract this study was aimed at formulating the development strategy of the fish fumigation industry as one of the main attractions of culinary destination in Bandarhajo, Semarang-Indonesia. This study employed quantitative approach with ex-post facto non-experimental design. The data of this study were analyzed using Analytical Hierarchy Process (AHP) by Saaty. The results of the development strategy of the fish fumigation industry as one of the main attraction of culinary destination were: human resource, means of production for fish fumigation, product promotion, and waste management and occupational health and safety.
AbstractList This study was aimed at formulating the development strategy of the fish fumigation industry as one of the main attractions of culinary destination in Bandarhajo, Semarang–Indonesia. This study employed quantitative approach with ex–post facto non–experimental design. The data of this study were analyzed using Analytical Hierarchy Process (AHP) by Saaty. The results of the development strategy of the fish fumigation industry as one of the main attraction of culinary destination were: human resource, means of production for fish fumigation, product promotion, and waste management and occupational health and safety.
Author HADROMI, Hadromi
MURDANI, Murdani
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CorporateAuthor Semarang State University, Semarang, Faculty of Engineering, Gunungpati Semarang Sentral Java Indonesia
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StartPage 383
SubjectTerms analytical hierarchy process
Bandarharjo
culinary destination
Culinary tourism
development strategy
fish fumigation industry
Fish production
Food
Fumigation
Occupational health
Semarang-Indonesia
Tourism
Waste management
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Title THE DEVELOPMENT STRATEGY OF FISH FUMIGATION INDUSTRY AS A DRIVING FORCE OF CULINARY TOURISM DESTINATION IN BANDARHARJO, SEMARANG-INDONESIA
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