Home⇛Journal of Tourism and Hospitality Research⇛vol. 21 no. 1 (2024)

Participation In Culinary Tourism Of Local Food Establishment In The First District Of Batangas

Irishe Bherlyn P. Moresca | Patricia Mei C. Doneza | Gerrymander R. Estrella | Jameson P. Ocon | Camilla A. Silang | Sevilla S. Felicen

 

Abstract:

ABSTRACT This study’s primary goal is to determine the factors that indicate involvement in culinary tourism in a locality in the first district of Batangas. To be more precise, the study aims to present the respondent's profile such as age, sex, educational attainment, and municipalities. It aims to show how much of an impact the participation-related elements have in terms of awareness, knowledge, confidence, interest, and family impact. Describe the type of community involvement in culinary tourism, and then decide what important indicators of food tourism through the degree of participation of the community. When grouped according to profile variables, identify the significant difference in the level of community participation and type of participation in culinary tourism, and suggest a perspective model for food tourism. Descriptive research was used and 88 owners and managers of food establishments in the first district of Batangas as respondents. The instrument used an adapted questionnaire. Frequency distribution, percentage, weighted mean, and ranking, Mann-Whitney U test, and Kruskal Wallis test were the statistical tests used. The majority of the respondents are female, 26-41 years old, and have a college degree. In the first district of Batangas, a variety of factors affect how much the community participates in culinary tourism as well as how big of an impact participation-related elements have. These elements change based on the environment and the community which individuals are associated with. Culinary tourism engagement in the community is influenced by awareness, knowledge, confidence, interest, and family influence. Several data may be utilized to assess the level of community participation in several types of culinary tourism. These variables alter how the community participates in culinary tourism. The parameters that affect how much the community participates are passive, consultative, functional, and empowered. The Department of Tourism office, and local government, alongside the managers or owners of food businesses, can raise participation in culinary tourism in the first district of Batangas by monitoring, and informing about the proper procedure and protocols in the standard of food tourism, offering events that could challenge themselves, and conduct a meeting with those who are involved in the said gathering and brainstorm together and come up with strategies that could help the culinary tourism in Batangas to upsurge.



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