Pengembangan Kuliner Lokal Berdasarkan Persepsi Wisatawan Di Ubud, Bali

Ubud is one of the famous tourist destinations in Bali apart of Kuta, Nusa Dua, and Sanur. The Ministry of Tourism proposed Ubud as first Gastronomic Destination in Indonesia with standard UNWTO. Aim of this study to design strategy developmnet of Balinese cuisine based on local tourists’ perception in Ubud. This study was conducted in 2018 by qualitative descriptive approach, the data were obtained through observation, interview, and questionnaire to local tourists have enjoying local cuisine at restaurant in Ubud. The data analyzed by Importance Performance Analysis (IPA) with theory Cultural Tourism and Perception theory. The study conclude is showed tourists’ perception of local culinary good with varietes menu, unique, nice presentation, strategic location, and hospitality staff as expectation but price was high no discount for customer, limited promotion and parking area of restaurant not comfortable. The development strategy strategies offered based on tourists’ perception are 1) holding street food, 2) increasing promotion, and 3) arranging the physical evidence of restaurant. Keywords: The Development, Local Culinary, Tourists Perception