Tourist Preferences in Culinary during Covid-19 Pandemic in Bandung

Tourism is one of the areas that is badly affected by the Covid-19 pandemic and this includes culinary tourism. However, shifts in culinary preference during the pandemic also give a new life in culinary tourism. Bandung, one of Indonesia’s major tourist destination, shows a potential to develop further in its culinary tourism during the pandemic. This however requires a proper strategy through identifying the preferences of tourists in choosing culinary tourism during the pandemic. This research provides a knowledge base for culinary tourism business people regarding tourist preferences in a pandemic situation like today. Data about the preferences of tourists can help culinary tourism business people to develop the right strategy to serve tourists in future and can design the right policies and strategies to respond the expectations and desires of tourists, especially culinary tourism in Bandung. With a sample size of 400 respondents, this study is a descriptive quantitative study employing the conjoint analysis approach, which is the most popular methodology to analyzing tourist preferences. This research found that the possibilities of travelers preferences when travelling Bandung as culinary vacation spot in pandemic are as follows. The aspect of selecting culinary products based on tourist facilities is the preference of tourists in COVID-19 pandemic. Meanwhile, the location of culinary with consideration of easy access or reach becomes choice of tourists in pandemic, in addition to the important of health protocols the cleanliness of locations. Finally, the priority score analysis found that the culinary product selection element ABSTRAK Pariwisata menjadi sektor yang terdampak parah akibat pandemi Covid-19, termasuk wisata kuliner. Namun, pergeseran masa pandemi juga memberi kehidupan baru dalam wisata kuliner. Sebagai salah satu tujuan wisata utama Indonesia, Bandung menunjukkan potensi wisata kuliner yang bisa untuk dikembangkan selama pandemi. Namun, diperlukan strategi yang semestinya melalui identifikasi preferensi para wisatawan dalam memilih wisata kuliner pada masa pandemi. Penelitian ini memberikan landasan pengetahuan bagi para pelaku bisnis wisata kuliner terkait preferensi wisatawan di situasi pandemi. Data ini dapat membantu para pelaku bisnis wisata kuliner dalam menyusun strategi yang tepat untuk melayani para wisatawan di masa yang akan datang. Bagi pemangku kebijakan, data ini membantu dalam merumuskan kebijakan yang dapat merespon ekspektasi dan keinginan wisatawan dalam pengembangan pariwisata Kota Bandung khususnya wisata kuliner yang berdampak pada tingkat perekonomian masyarakat di daerah tersebut. Penelitian kuantitatif deskriptif ini menggunakan metode conjoint analysis, yang merupakan pendekatan paling populer untuk mengukur preferensi wisatawan, dengan total sampel sebanyak 400 responden. Hasil penelitian menunjukkan bahwa aspek pemilihan produk kuliner berdasarkan fasilitas wisata merupakan preferensi wisatawan di masa pandemi COVID-19. Sementara itu, lokasi kuliner dengan pertimbangan akses atau jangkauan yang mudah menjadi pilihan wisatawan di masa pandemi. Hal yang terpenting lagi, protokol kesehatan dan kebersihan tempat juga Vol. 12, No. 1, 30 April 2022: 135-150 https://doi.org/10.22146/kawistara.70605 https://jurnal.ugm.ac.id/kawistara/index ISSN 2088-5415 (Print) | ISSN 2355-5777 (Online) Submitted: 20-11-2021; Revised: 28-02-2022; Accepted:01-03-2022 Tourist Preferences in Culinary during Covid-19 Pandemic in Bandung Preferensi Kuliner Wisatawan pada Masa Pandemi Covid-19 di Bandung Edwin Baharta1 1Hospitality, Telkom Applied Science School, Bandung; Suryana Heryawan Achmad2 2Hospitality, Telkom Applied Science School, Bandung; Astri Wulandari*3 3Digital Marketing, Telkom Applied Science School, Bandung; Dandy Marcelino4 4Master of Management, Telkom Economy and Business School, Bandung *Corresponding author: astriwulandari@telkomuniversity.ac.id Kawistara Jurnal The Journal of Social Sciences and Humanities Copyright© 2022 THE AUTHOR (S). This article is distributed under a Creative Commons Attribution-Share Alike 4.0 International license. Jurnal Kawistara is published by the Graduate School of Universitas Gadjah Mada. 137 Edwin Baharta, et.al.—Tourist Preferences in Culinary during Covid-19 Pandemic in Bandung KATA KUNCI Preferensi Wisatawan; Wisata Kuliner; Pandemi Covid-19; Analisis Konjoin.


INTRODUCTION
Tourism is one of the most rapidly increasing industry sectors. According to (CNN Indonesia, 2018), Indonesian tourism sector is extremely promising and is the country's main source of revenue. In 2019, the tourism ministry believes that in the next five years, the tourism industry will become one of the largest foreign exchange earners and beat other sectors with a projected value of US$20 billion (Rosana & Cahyana, 2019). However, since January 2020 the world has been shocked by the spread of

COVID-19 to various countries, including
Indonesia. The ease with which the virus spreads has resulted in the paralysis of community activities, including the tourism sector (Rassanjani et al., 2021). The tourism sector is one of the sectors hardest hit by the COVID-19 pandemic (Murniati et al.,  The data on tourist visits in Indonesia is actived and published periodically by (CEIC, 2020) and updated monthly for a total of 497 observations. In May 2020, there were 163,646 Indonesian tourist visits. This milestone climbed from the previous month, that was 158,718 persons in April 2020, which was the worst ever. In August 2019, these statistics hit a peak of 1,557,712 persons.
(World Tourism Organization, 2012) argued that culinary tourism, which is a travel experience to a gastronomic area for recreation purposes, which includes foodrelated tourism activities. The current trend of tourists to culinary is to come to a tourist area to find and enjoy regional specialties (Testa et al., 2019). Central Statistics Agency and Tourism Ministry stated that regarding from the study of domestic tourist market data for West Java, tourist destinations for culinary tours were ranked fourth with a 15.32% (Kemenparekraf, 2021). This shows tourist interest in culinary tourism is quite high. One of the cities that has become a tourism destination in Indonesia is Bandung, which is the capital of the province of West Java. Tourist attractions in Bandung are very diverse, so tourists will not run out of ideas for places to visit (Windarti, 2019).
West Java's tourism business has been hit the worst by the COVID-19 outbreak among other business (Japutra & Situmorang, 2021). The West Java Province Tourism and Disparbud Jabar reported that the COVID-19 pandemic reduced the number of visitors to tourism attractions in West Java by 80%.
The same thing happened to the number of international tourist visits, which decreased by 16% (Ramadhan, 2020). Source: West Java Province's Central Statistics Agency (Herlando, 2020) According to the West Java Province's Central Statistics Agency (Herlando, 2020) Bandung has a strategic geographical position, the ease of access for domestic tourists makes Bandung as a potential magnet for antidotes or short escapes for tourists from Jakarta and West Java, and surrounding areas (Tresna et al., 2019). Then Bandung also one of the cities that has a very high attraction in the field of tourism, including culinary tourism attractions (Februadi et al., 2019). Culinary tourism in Bandung is something that must be done when visiting this city. There are various types of traditional culinary specialties from Bandung which are very interesting to enjoy. These snacks are a characteristic of Bandung, so it is a must for tourists who visit to try one of these snacks (Syarifuddin et al., 2018).
This city also has a huge opportunity to develop further in the future along with the high interest of domestic tourists to travel in their own country. Tourist is someone who travels from another place far from his home not for reasons of home or office, usually spends time to refresh his mind, relax and want to get away from the routine of everyday life (Kusumaningrum, 2012). The role of tourists is very decisive and is often positioned as the heart of tourism activity itself. The tourism sector is one of the leading sectors and contributes significantly to the economy of Bandung (Kostini & Raharja, 2019). As a result, the Mayor of Bandung is highly worried about culinary tourism is one of the Bandung Government's programs to elevate the identity of the city with its traditional specialties.
In the midst of the COVID-19 pandemic, the Ministry of Tourism, Creative Economy as promotion agency urges all tourism and creative economy sector to maximize safety and health (Kemenparekraf, 2021). In order to adapt, produce innovations, and boost competitiveness in reaction to change, the government, businesses players, and other stakeholders must all be able to do so. In a pandemic situation like today, the context of quality culinary tourism will be viewed from healthy and safety perspective and responsible tourism must exist (Sigala, 2020). This implies that everyone who deals closely with visitors in culinary tourism sites must be capable and accountable for ensuring their health and safety. Under these conditions, visitors may be eager to travel after a few months at home. However, it will be different before the pandemic, visitors will be more concerned about their visits to culinary attractions. This must be thoroughly prepared by the manager of the culinary tourism object before reopening the tourist attraction.
The World Tourism Organization, also known as UNWTO, indicated that the time has come to conduct a review of tourist standards in order to satisfy these expectations through worldwide rules for reopening tourism facilities, which they refer as global guidelines for restarting tourism.
The group has also issued guidelines for the tourism sector to use as a reference for improvements in visitor behavior (Sinambela, 2020).

From this description, it is in accordance
with the characteristics of Bandung as one of the leading culinary tourism destinations in Indonesia. Therefore, there is a need for a study to identify how the behavior of culinary tourists during the COVID-19 pandemic so that policy makers in the culinary sector, especially Bandung's culinary can understand and then develop strategies so that tourist preferences can bring more consumers in the future. Tourist preferences can be the basis for calculating the desires and needs for tourist facilities services that will be received (Park et al., 2021). According to (Koranti et al., 2018) preferences are part of the decision-making component of an individual, namely the tendency to choose something that is preferred over others. In this way, preferences can provide input for the form of participation in the planning process.
Preferences can be made if we know data about tourists. Apart from that, planning is needed so that this culinary tourism activity continues to grow. The main step in planning culinary tourism is to be able to adapt to all the demands of change, namely by being open to suggestions and input from various parties, especially domestic tourists (Vu et al., 2019). Culinary tourism is divided based on the three dimensions used, namely culinary products, tourist locations, and services provided (Agustina et al., 2017). This concept affects the preferences of tourists in terms of making decisions. If needs of tourists can be met by a product, the tendency of tourists to buy the product will also increase.
This culinary tourism activity is essentially every dish that's served has cultural value, both from raw materials,  attribute options, which will be presented as stimuli or attribute profiles, using conjoint analysis (Pai & Ananthakumar, 2017). The findings of this study will provide numerous insights for culinary tourism business professionals regarding tourist preferences in a pandemic condition such as the one we are now experiencing. It is intended that by understanding visitor preferences, culinary tourism company owners will be able to build the best plan for serving tourists in future and also can design the right policies and strategies to respond to the expectations and desires of tourists in developing Bandung tourism, especially culinary tourism, so that will have an impact on the level of the economy of the community in area.
This conjoint analysis method is especially widely used to determine consumer preferences for a new product (Santoso, 2018). Basically, the purpose of conjoint analysis is to find out how a person's perception of an object consists of one or many parts (Hung et al., 2019

Attributes of Culinary Product Selection
The priority score for the selection of culinary goods ranks top in visitor preferences. Figure   the level with a positive sign is more likely to be picked (Yuni, 2020).

Culinary Place Location Attribute
The significance score of the culinary site comes fourth (last) in visitor preferences. Figure 6 depicts the utility score findings for the placement of culinary establishments.
The graph shows that the value of usability Therefore, the ease of access (location) makes it one of the preferences of domestic tourists in culinary tours in Bandung.

Expected Service Type Attribute
The significance score of the sort of service that is projected to come in second place in tourist preferences. While the utility score findings for the predicted sort of service will be given in Figure 7.  The type of service expected by tourists with a health protocol has a usability value of 0.013, the type of service expected by tourists with a comfortable atmosphere has a usability value of -0.013, and the type of service expected by tourists with

Culinary Destination Priority Attributes
The significance score of culinary places is ranked third in visitor preferences. Figure 8 depicts the utility score findings for priority culinary destinations. The graph shows that the value of usability is both negative and positive. A level with a negative value does not always indicate that the respondent dislikes it. Nonetheless, when the three levels are shown to the respondent, the level with a positive sign is more likely to be picked (Saville & Mahbubi, 2021).
tourism sector are tourists who will prioritize health and safety such as continuing to carry out self-distancing, implementing the Covid-19 protocol, so that the availability of cleaning facilities will be the main focus of tourism actors (Paramita & Putra, 2020). This staycation is a tourist choice for tourists who still don't dare to mingle with other tourists.