Perencanaan dan Promosi Terhadap Budaya Vegetarian

Wilianto, Wilianto (2020) Perencanaan dan Promosi Terhadap Budaya Vegetarian. Project Report. Universitas Internasional Batam. (Submitted)

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Abstract

Jenis pariwisata yang akan dibahas ialah jenis kuliner yang dimana pariwisata kuliner dibagi menjadi dua jenis yaitu vegetarian dan tidak vegetarian. Vegetarian merupakan teknik pola makan yang dimana konsumem mengonsumsi makanan yang tidak berbau daging hewan atau mengonsumsi sayuran dan produk dari hewan seperti susu, telur, dan lain-lain. Karena pengetahuan dasar budaya vegetarian ialah mengonsumsi sayuran, mayoritas masyarakat menggangap bahwa vegetarian itu tidak enak sehingga tidak mau mencicipinya. Penulis melaksanakan kegiatan penelitian ini atau kerja praktek terhadap budaya vegetarian. Peneliti mengejarkan atau melaksanakan kerja praktek ini berdasarkan pengalaman peneliti sendiri selama 4 bulan yang terletak di batam dan kegiatan ini dimulai pada awal bulan September hingga akhir Desember. Peneliti menggunakan teknik penggumpulan data atau metode berupa wawancara, observasi, dan dokumentasi pada subjek yang akan digunakan sebagai objek penelitian. Proses perancangan yang dilakukan oleh peneliti ialah pemilihan daerah kecamatan, pemilihan daerah restoran, pengolahan data, pelaksanaan, penyajian data. Hasil dari implementasi terhadap kerja praktek ini membuahkan hasil yang didapatkan oleh peneliti yaitu mendapatkan ilmu budaya vegetarian yang lebih luas dan dapat melestarikan budaya vegetarian. ********************************************************************** The type of tourism that will be discussed is the type of culinary where culinary tourism is divided into two types namely vegetarian and not vegetarian. Vegetarian is a dietary technique in which consumers consume foods that do not contain animal meat or consume vegetables and animal products such as milk, eggs, and other. Because the basic knowledge of vegetarian culture is to consume vegetables, the majority of people assume that vegetarians are not tasty so they do not want to taste it. The author carries out this research activity or pratical work on vegetarian culture. Researchers pursue or carry out this practical work based on the researchers own experience for 4 months located in Batam and this activity begins in early September to the end of December. Researchers use data collection techniques or methods in the form of interviews, observation, and documentation on the subject that will be used as research objects. The design process carried out by researchers is the selection of sub-districts, the selection of restaurant areas, data processing, implementation, presentation of data. The result of the implementation of this practical work produced the result obtained by researchers that is getting a broader knowledge of vegetarian culture and can preserve vegetarian culture.

Item Type: Monograph (Project Report)
Additional Information: Similarity: 18
Uncontrolled Keywords: Rebranding, Culture, Vegetarian, Restaurant, Food.
Subjects: G Geography. Anthropology. Recreation > G Geography (General) > Travel. Voyages and travels (General) > Travel and state. Tourism
Divisions: School of Economic and Business > Tourism
SWORD Depositor: Admin Repository Universitas Internasional Batam
Depositing User: Admin Repository Universitas Internasional Batam
Date Deposited: 30 Apr 2020 08:58
Last Modified: 30 Apr 2020 09:00
URI: http://repository.uib.ac.id/id/eprint/2852

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