Research Article
Management Potential of Culinary Area to Support Local Tourism
@INPROCEEDINGS{10.4108/eai.9-9-2024.2359104, author={Jumriani Jumriani and M. Muhaimin and Mutiani Mutiani and Raihanah Sari and M. Ridha Ilhami}, title={Management Potential of Culinary Area to Support Local Tourism}, proceedings={Proceedings of the 1st International Conference on Wetland for Sustainable Development Goals, ICWSDGs 2024, September 9th -- 10th, 2024, Banjarmasin, Indonesia}, publisher={EAI}, proceedings_a={ICWSDGS}, year={2026}, month={7}, keywords={management culinary area tourism}, doi={10.4108/eai.9-9-2024.2359104} }- Jumriani Jumriani
M. Muhaimin
Mutiani Mutiani
Raihanah Sari
M. Ridha Ilhami
Year: 2026
Management Potential of Culinary Area to Support Local Tourism
ICWSDGS
EAI
DOI: 10.4108/eai.9-9-2024.2359104
Abstract
Culinary is one aspect of supporting travel for tourists. Curiosity about culinary delights, from knowing how they are produced to consuming culinary delights, has complemented the experience of a tourist trip. Culinary tourism development has been carried out in various countries to support regional tourism. In Banjarmasin City, the development of a culinary area can be found in Banua Anyar Village. This culinary area is part of the tourist package in Banjarmasin City, which is synonymous with river tourism. This article aims to identify the potential management of the Banua Anyar culinary tourism area as a form of support for regional tourism development. Even though maximum management has yet to be established, the management system that has been implemented now has become a single unit to maintain the sustainability of the Banua Anyar culinary area. The results of this research will likely become an evaluation system for management in various aspects to support the sustainability of the Culinary Area as a tourist attraction that supports tourism in Banjarmasin.
