Global Research on Tourism Development and Advancement (GARUDA)
Vol 2 No 1 (2020): Global Research on Tourism Development and Advancement (GARUDA)

Commodification of Traditional Foods Namely Sate Lilit Bali in Spice Beach Club Bali

Putu Indah Rahmawati (Hotel Departement of Economic Faculty,Universitas Pendidikan Ganesha, Bali)
Komang Agus Artawan (Hotel Departement of Economic Faculty,Universitas Pendidikan Ganesha, Bali)
Ni Made Ary Widiastini (Hotel Departement of Economic Faculty,Universitas Pendidikan Ganesha, Bali)
Nyoman Dini Andiani (Hotel Departement of Economic Faculty,Universitas Pendidikan Ganesha, Bali)
Trianasari Trianasari (Hotel Departement of Economic Faculty,Universitas Pendidikan Ganesha, Bali)

Article Info

Publish Date
05 Jan 2020

Abstract

This study aims to describe the commodification of traditional foods namely Sate Lilit Bali or Balinese type of Satay at the Spice Beach Club, Bali. This research uses a qualitative research approach. The object in this study is Sate Lilit, which is in the Spice Beach Club restaurant. Data collection methods used in this study were interviews, documentation, and observation. This study found that Spice Beach Club Lovina had commodified the Sate Lilit Bali to promote Balinese food and culture promotion without reducing the cultural value of Sate Lilit Bali. This study is important for a reference for further innovations in culinary art study in Hospitality Industry.

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Journal Info
Global Research on Tourism Development and Advancement (GARUDA)
Website

Abbrev

Garuda

Publisher

Universitas Prasetiya Mulya

Subject

Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

Description

This journal examines the phenomenon of unique interrelation between tourism activities, community development, and environmental sustainability, with the aim to find an alternative solution for sustainable tourism development, including: - Cultural and Heritage Tourism - Sustainable Tourism - ...