Structural Analysis of Critical Variables for Culinary Tourism Development: A MICMAC Approach
DOI:
https://doi.org/10.23917/jep.v26i2.12749Keywords:
MICMAC, culinary tourism, structural analysis, Bogor, key variablesAbstract
This study analyzed the structure of critical variables influencing the development of culinary tourism in Bogor City using the MICMAC (Cross-Impact Matrix Multiplication Applied to Classification) approach. Data were collected through focus group discussions with key stakeholders, and matrices of direct and indirect influences among variables were then constructed to generate an influence–dependence map. The analysis results identified four determinant variables that acted as stable primary drivers of the system, namely government policy, budget and resource support, multi-stakeholder collaboration, and infrastructure. In addition, a group of relay variables—including leadership, environment, location, atmosphere, communication, food image, uniqueness, social media, food quality, promotion, food safety, food service, human resources, service quality, management, and price—functioned as the main link between determinant variables and outcome variables, namely tourist experience, destination image, loyalty, and economic impact. Culinary cultural identity (food culture, authenticity, diversity) played a symbolic strengthening role but did not act as a primary structural driver. These findings highlighted the need for development strategies that focused on strengthening determinant variables and managing relay variables in an integrated manner to enhance the competitiveness and sustainability of culinary tourism in Bogor.
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