Development Strategy of Local Snacks in Lombok Island as Culinary Tourism Products using Swot Analysis
Abstract
Culinary tourism product of Lombok Island, especially local snacks, has various local snacks, from sweet to savory and from steamed to fried snacks, which represent not only the history and culture of the Sasak tribe but also from hybrid cultures in the past. The purpose of this research is to identify local snacks that can be developed as culinary tourism products of Lombok Island, analyze and design strategies to leverage strengths and opportunities, rectify the weakness, and overcome the threats of Lombok Island culinary tourism products. This study uses the SWOT analysis (Strengths, Weaknesses, Opportunities, Threats. This research uses a qualitative method with the results showing that four strategies could use to develop snacks as culinary tourism products on the island of Lombok. The strategies are sorted based on recommendations for implementation priorities, namely: 1)Local snacks can introduce to tourists through tourism activities or events made by the government, and also hotels can cooperate with local snack sellers as a snack menu option; 2)The government and related organizations can provide training and understanding to tour guides to introduce local snacks of Lombok; 3)The local government conducts coaching or competition for Small and Medium-Size Enterprises (SME’s) to innovate flavors and adjust sizes, branding, good packaging and also registers local Lombok snacks in HKI (Intellectual Property Rights). 4) Establish cooperation between the government and business actors to rebrand products and online marketing with available marketplaces.
Keywords: Strategy; Local Snack; Lombok Island; Tourism Product; SWOT
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