ABSTRACT
Culinary tourism has economic and socio-cultural benefits. Besides providing employment, this tourism activity plays a role in preserving traditional food and beverage of a region. This study was conducted in West Java Province to assess tourists’ perceptions of culinary tourism in this province and to identify some attributes considered crucial for tourists when visiting culinary tourism destination. This study used surveys to collect the data, which were gathered from 550 participants. These participants were tourists who visited various districts and cities in West Java, Indonesia. The findings show that some attributes in culinary tourist destinations were considered more crucial than others with the most crucial attribute is the accessibility and public transportation.
