The Effect of Gastronomy Involvement, Local Food Consumption Value, Food Knowledge Toward Intention to Recommend Local Traditional Food Semanggi Suroboyo through Attitude as Mediating Variable (A Study of Culinary Arts Students at Monas Pacific Culinary Academy)

Authors

  • Fitri Syntiadewi Magister Management Program, University of Merdeka, Malang, Indonesia
  • Mokhamad Natsir Faculty of Economics and Business, University of Merdeka, Malang, Indonesia
  • Syarif Hidayatullah Faculty of Economics and Business, University of Merdeka, Malang, Indonesia
  • Stella Alvianna Diploma in Tourism, University of Merdeka, Malang, Indonesia

Keywords:

semanggi suroboyo, gastronomy involvement, local food consumption value, food knowledge, attitude, intention to recommend

Abstract

As the younger generation, students in culinary academy who learn about Culinary Arts have an important role to promote and preserved the local traditional food, because they will become a professional in tourism, gastronomy, culinary, or hospitality industry, who are expected can help, develop and encourage the local economy. Semanggi Suroboyo is one of local traditional food that becomes an icon of Surabaya and has an important role for the resident of Kampung Semanggi in Surabaya. The existence of Semanggi Suroboyo needs to be preserved because of the historical and cultural value uniqueness. Furthermore, the potential of this local food can be developed as a gastronomy attractiveness for gastronomy tourism in Surabaya. The aim of this study is to investigate the direct and indirect effect of gastronomy involvement, local food consumption value, food knowledge, and attitude toward intention to recommend Semanggi Suroboyo as a gastronomy attractiveness of Surabaya. In this study, attitude becomes a mediating variable. The number of samples in this study are 53 students from 115 population, and the method used in his study is quantitative using path analysis. This study revealed that is a good gastronomy involvement among students at Monas Pacific Culinary Academy, and positive respond about local food consumption value, but that is low level of food knowledge especially about local traditional food Semanggi Suroboyo. Students are uncertain to take a positive attitude and uncertain to recommend Semanggi Suroboyo as a kind of gastronomy attractiveness. The findings also indicate that gastronomy involvement and local food consumption value do not have a significant effect on attitude, but food knowledge about Semanggi Suroboyo affected on attitude. Gastronomy involvement, local food consumption value, and food knowledge do not have a direct significant effect toward intention to recommend, but attitude has a significant direct effect toward intention to recommend. Gastronomy involvement also does not have significant indirect effect on intention to recommend through attitude, but local food consumption value and food knowledge have significant indirect effects toward intention to recommend through attitude on local traditional food Semanggi Suroboyo.

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Published

13-02-2022

How to Cite

[1]
F. Syntiadewi, M. Natsir, S. Hidayatullah, and S. Alvianna, “The Effect of Gastronomy Involvement, Local Food Consumption Value, Food Knowledge Toward Intention to Recommend Local Traditional Food Semanggi Suroboyo through Attitude as Mediating Variable (A Study of Culinary Arts Students at Monas Pacific Culinary Academy)”, IJRESM, vol. 5, no. 2, pp. 63–69, Feb. 2022.

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