Arif Dwi Saputra


This research aims to find out the managing, developing and promoting strategies that the management of Condongcatur Culinary Park has implemented to increase the number of visitors. The research was done using method of qualitative research. To collect data, researcher made use of methods of literature study, field survey and in-depth interview with related stokeholders. The data were analyzed in descriptive way based on SWOT analysis to evaluate the strengths and weaknessesof this culinary park from both internal and external factors so that it was easy to formulate the appropriate strategeis in managing, developing and promoting it.

Based on the analysis, it is found out that all this time it has not been able to increase the number of its visitors. In fact, the analysis shows that the number has declines even more. In addition, it does not have any magnetism in terms of both culinary and non culinary aspects, which can serve as an icon to attract visitors.

Key words: Magnetism, Culinary Park, Condongcatur.


Baiquni, M, 2004, Manajemen Strategi, Buku Ajar Pusat Studi Kajian Pariwisata Sekolah Pascasarjana Universitas Gajah Mada.

Candra, Gregorius. 2002. Strategi Profram Pemasaran. Yogyakarta: Andi Offset.

Hall, Cholin Michel, 2003, Food Tourism Around The World: Development, Managemen and Market, Butterworth-Heinemann.

Hunger, David. J & Wheele, Thomas L. 2001. Manajemen Strategis. Terjemahan Edisi bahasa Indonesia. Yogyakarta: Andi Offset.

Ismayanti, 2010. Pengantar Pariwisata Jakarta: Gramedia Widiasarana Indonesia.

Rangkuti, Fredy. 1997. Analisis SWOT Teknik Membedah Kasus Bisnis. Jakarta: Gramedia Pusaka Utama.

Sugiyono. 2009. Metode Penelitian Kuantitatif Kualitatif Dan R&D. Bandung: Alfabeta.

Wahab, Salah. 1997. Pemasaran Pariwisata. Jakarta: Pradnya Paramita.

Yoeti, A Oka. 2002. Perncanaan Dan Pengembangan Pariwisata. Jakarta: Pradnya Paramita.



  • There are currently no refbacks.

Copyright (c) 2014 Arif Dwi Saputra

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.