Gastronomic Tourism Development Strategies to Face the Covid-19 Pandemic in Kupang.

Abstract

- There is great potential in the gastronomic tourism sector because this gastronomy provides added value when compared to culinary tourism offered abroad, so gastronomic tourism actually plays a very important role in maintaining the existence of local food. Even so, during the COVID-19 pandemic, the fate of gastronomic tourism is also in a bad state, as is the case with other tourism industries such as hotels and restaurants, so that inevitably gastronomic tourism must begin to adapt to a number of changes due to the pandemic. The purpose of this study was to determine the potential of gastronomic tourism in Kupang and to be able to find out the strategy for developing gastronomic tourism in the face of the COVID-19 pandemic in Kupang. This research is descriptive by using primary data and secondary data. The data analysis method used is descriptive qualitative. In analyzing the data, it is done by collecting primary data and secondary data. The data and information obtained through field research are then analyzed. In analyzing the data used interpretation analysis. The results show that there are many potentials for gastronomic tourism that can be developed as a tourist attraction in Kupang, including: Sei Baun, Sugar Plate Lasiana Beach and Sopi in Oetune Village. There are several strategies that can be done, namely: Firstly is the infrastructure development strategy includes health protocol facilities and infrastructure with the CHSE principle, individual or small group tour package