Decision Support System for Indonesian Culinary Tourism
Keywords:
Decision support system, Culinary, IndonesiaAbstract
This study aims to examine the role and contribution of Decision Support Systems (DSS) in supporting culinary tourism decision-making in Indonesia through a comprehensive literature review. The research seeks to identify commonly used decision-making methods, key evaluation criteria, and emerging research directions related to culinary tourism DSS. The study adopts a systematic literature review, analysing scholarly articles published in national and international journals and conference proceedings. The review focuses on studies addressing DSS applications in Indonesian culinary tourism, with particular attention to methodological approaches, evaluation criteria, and system functionalities. The findings reveal that multi-criteria decision-making (MCDM) methods, including Simple Additive Weighting (SAW), Weighted Product (WP), TOPSIS, and MOORA, are predominantly applied to evaluate culinary destinations. Key criteria influencing tourists’ decisions consistently include venue comfort, menu pricing, distance, accessibility, cleanliness, and the variety and taste of dishes. The results also indicate that DSS not only assist tourists in making informed and efficient decisions but also serve as promotional tools for restaurant owners by enhancing the visibility of local and regional culinary offerings. Integration with digital mapping technologies further improves system usability and spatial accuracy. The study implies that the development of integrated, user-centred, and information-rich DSS platforms is essential to strengthen the competitiveness and sustainability of culinary tourism in Indonesia.
References
Alsahafi, R., Alzahrani, A., & Mehmood, R. (2023). Smarter Sustainable Tourism: Data-Driven Multi-Perspective Parameter Discovery for Autonomous Design and Operations. Sustainability, 15(5), 4166. https://doi.org/10.3390/su15054166
Bacuy-Ortiz, K. and Torres, L. (2025). Bibliometric analysis of the role of artificial intelligence in tourism destination management. Journal of Asian Scientific Research, 15(3), 340-354. https://doi.org/10.55493/5003.v15i3.5548
Bu, Y., Parkinson, J., & Thaichon, P. (2020). Digital content marketing as a catalyst for e-WOM in food tourism. Australasian Marketing Journal, 29(2), 142-154. https://doi.org/10.1016/j.ausmj.2020.01.001
Dina, S., Hadiwijoyo, S., & Fretes, C. (2025). Collaborative Governance in the Development of Salatiga as a Creative City of Gastronomy. Journal of Management and Administration Provision, 5(1), 110-129. https://doi.org/10.55885/jmap.v5i1.574
Dutta, P., Kumar, A., Sakici, Ş., & Mensah, B. (2025). Enhancing Point-of-Interest Recommendation Systems through Multi-Modal Data Integration in Location-Based Social Networks: Challenges and Future Directions. EDRAAK, 2025, 12-18. https://doi.org/10.70470/edraak/2025/003
Fox, R. (2007). Reinventing the gastronomic identity of Croatian tourist destinations. International Journal of Hospitality Management, 26(3), 546-559. https://doi.org/10.1016/j.ijhm.2006.03.001
Gilal, N., Qaraqe, M., Schneider, J., & Agus, M. (2023). AutoCleanDeepFood: Auto-cleaning and Data Balancing Transfer Learning for Regional Gastronomy Food Computing.. https://doi.org/10.21203/rs.3.rs-3413167/v1
Habib, F. and Sufaidah, S. (2024). Web-Based Decision Support System for Budget Prediction Using the SAW Method for Tourism Recommendations. Newton Networking and Information Technology, 3(2), 35-42. https://doi.org/10.32764/newton.v3i2.4933
Henderson, J. (2009). Food tourism reviewed. British Food Journal, 111(4), 317-326. https://doi.org/10.1108/00070700910951470
Hendrik, H., Kusumawardani, S., & Permanasari, A. (2024). The emerging landscape of halal tourism in the digital era: an IT perspective. Journal of Islamic Marketing, 15(8), 1995-2015. https://doi.org/10.1108/jima-04-2023-0130
Hu, M., Horng, J., & Teng, C. (2016). Developing a Model for an Innovative Culinary Competency Curriculum and Examining Its Effects on Students' Performance. The Journal of Creative Behavior, 50(3), 193-202. https://doi.org/10.1002/jocb.139
Huda, N., Rini, N., & Hidayat, S. (2020). Problem and Solution Models for Halal Tourism Development in West Java. Kne Social Sciences. https://doi.org/10.18502/kss.v4i14.7929
Jaelani, A. (2017). Halal Tourism Industry in Indonesia: Potential and Prospects. SSRN Electronic Journal. https://doi.org/10.2139/ssrn.2899864 Kamarudin, K. (2024). DECISION SUPPORT SYSTEM IN IMPROVING THE QUALITY OF BANJARMASIN TOURISM, GET TOUR APPLICATION USING THE SAW METHOD. RESTIA, 2(1). https://doi.org/10.30787/restia.v2i1.1327
Kivela, J. and Crotts, J. (2009). Understanding Travelers' Experiences of Gastronomy Through Etymology and Narration. Journal of Hospitality & Tourism Research, 33(2), 161-192. https://doi.org/10.1177/1096348008329868
Kosta, A., Pazari, F., Lili, I., & Greca, S. (2025). THE ROLE OF ARTIFICIAL INTELLIGENCE IN TRANSFORMING TOURISM SERVICES: THE CASE OF DURRËS, ALBANIA. Geojournal of Tourism and Geosites, 61(3), 1485-1494. https://doi.org/10.30892/gtg.61308-1518
Kumar, D. and Ruliya, R. (2025). Exploring Culinary Tourism in Himachal Pradesh: A Study of Kullu District. IJMRP, 3(6), 26-31. https://doi.org/10.61877/ijmrp.v3i6.283
Lari, L., Jabeen, F., & Iyanna, S. (2020). Prioritising theme park service quality in Islamic contexts: an analytic hierarchy process approach. International Journal of Culture Tourism and Hospitality Research, 14(2), 225-237. https://doi.org/10.1108/ijcthr-10-2018-0147
Madzík, P., Falát, L., Copuš, L., & Valeri, M. (2023). Digital transformation in tourism: bibliometric literature review based on machine learning approach. European Journal of Innovation Management, 26(7), 177-205. https://doi.org/10.1108/ejim-09-2022-0531
Mazlan, N., Ismail, W., Shabudin, N., & Russlin, E. (2023). TVET Graduates as a Feeder for Hospitality Workforce Bubble: A disruption in culinary workforce supply chain. Environment-Behaviour Proceedings Journal, 8(SI15), 181-187. https://doi.org/10.21834/e-bpj.v8isi15.5084
Min, W., Jiang, S., Liu, L., Rui, Y., & Jain, R. (2019). A Survey on Food Computing. Acm Computing Surveys, 52(5), 1-36. https://doi.org/10.1145/3329168 Olsen, K. (2002). Authenticity as a concept in tourism research. Tourist Studies, 2(2), 159-182. https://doi.org/10.1177/146879702761936644
Prasanta, P., Via, Y., & Mumpuni, R. (2023). Pengembangan Sistem Informasi Pariwisata Berbasis Web Dengan Pendekatan Fuzzy AHP Sebagai Fitur Utama Dalam Rekomendasi Paket Wisata di Kabupaten Badung. teknik, 3(2), 59-68. https://doi.org/10.55606/teknik.v3i2.2008 Purnomo, A. (2023). Contested Access in the Failing Urban Culinary Tourism Planning: A Case of Bogor, Indonesia. Jurnal Ilmu Sosial Dan Ilmu Politik, 27(1), 32. https://doi.org/10.22146/jsp.68376
Rachão, S., Breda, Z., Fernandes, C., & Joukes, V. (2020). Cocreation of tourism experiences: are food-related activities being explored?. British Food Journal, 122(3), 910-928. https://doi.org/10.1108/bfj-10-2019-0769
Rahmah, L., Sari, N., & Ansori, A. (2024). Diversity of sate (satay) as Indonesian ancient food. Theory and Practice of Meat Processing, 9(2), 125-134. https://doi.org/10.21323/2414-438x-2024-9-2-125-134
Rinaldi, C. (2017). Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches. Sustainability, 9(10), 1748. https://doi.org/10.3390/su9101748 Riswanto, E., Robi’in, B., & suparyanto, s. (2019). Mobile Recommendation System for Culinary Tourism Destination using KNN (K-nearest neighbor). Journal of Physics Conference Series, 1201(1), 012039. https://doi.org/10.1088/1742-6596/1201/1/012039
Rousta, A. and Jamshidi, D. (2019). Food tourism value: Investigating the factors that influence tourists to revisit. Journal of Vacation Marketing, 26(1), 73-95. https://doi.org/10.1177/1356766719858649
Sari, R., Alfarizi, M., & Talib, M. (2024). Sustainable strategic planning and management influence on sustainable performance: findings from halal culinary MSMEs in Southeast Asia. Journal of Modelling in Management, 19(6), 2034-2060. https://doi.org/10.1108/jm2-12-2023-0324
Smith, S. and Xiao, H. (2008). Culinary Tourism Supply Chains: A Preliminary Examination. Journal of Travel Research, 46(3), 289-299. https://doi.org/10.1177/0047287506303981
Soltani, M., Soltani-Nejad, N., Azad, F., Taheri, B., & Gannon, M. (2020). Food consumption experiences: a framework for understanding food tourists’ behavioral intentions. International Journal of Contemporary Hospitality Management, 33(1), 75-100. https://doi.org/10.1108/ijchm-03-2020-0206
Sun, Y., Li, M., Lenzen, M., Malik, A., & Pomponi, F. (2022). Tourism, job vulnerability and income inequality during the COVID-19 pandemic: A global perspective. Annals of Tourism Research Empirical Insights, 3(1), 100046. https://doi.org/10.1016/j.annale.2022.100046
Syahrul, A., Saputra, S., Mulyadi, H., & Furqon, C. (2023). Innovation Capability Strategy: How Does the Culinary Industry Deal with Business Sustainability Case Study on Culinary SMEs in Padang., 1676-1681. https://doi.org/10.2991/978-94-6463-234-7_176
Tahir, G. and Loo, C. (2021). A Comprehensive Survey of Image-Based Food Recognition and Volume Estimation Methods for Dietary Assessment. Healthcare, 9(12), 1676. https://doi.org/10.3390/healthcare9121676
Wachyuni, S., Priyambodo, T., Widiyastuti, D., & Sudarmadji, S. (2021). Culinary Consumption in Digital Era: Tourists’ Typology and their Characteristics. Journal of Education Society and Behavioural Science, 47-61. https://doi.org/10.9734/jesbs/2021/v34i630337
Wachyuni, S., Priyambodo, T., Widiyastuti, D., & Sudarmadji, S. (2021). Culinary Consumption in Digital Era: Tourists’ Typology and their Characteristics. Journal of Education Society and Behavioural Science, 47-61. https://doi.org/10.9734/jesbs/2021/v34i630337
Wachyuni, S., Priyambodo, T., Widiyastuti, D., & Sudarmadji, S. (2021). Culinary Consumption in Digital Era: Tourists’ Typology and their Characteristics. Journal of Education Society and Behavioural Science, 47-61. https://doi.org/10.9734/jesbs/2021/v34i630337
Wang, W. and Iahad, N. (2024). Influence of Online Reviews on Culinary Tourism Intentions: The RED Platform Study. International Journal of Academic Research in Business and Social Sciences, 14(1). https://doi.org/10.6007/ijarbss/v14-i1/20562
Widyawati, F., Soemaryani, I., & Muizu, W. (2023). The Effect of Social Capital and Organizational Health on Competitive Advantages of Culinary and Craft SMEs in Samarinda City. Sustainability, 15(10), 7945. https://doi.org/10.3390/su15107945
Wijaya, S. (2019). Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism. J. Ethn. Food, 6(1). https://doi.org/10.1186/s42779-019-0009-3
Yan, X., Shah, A., Li, Z., Khan, S., & Shah, S. (2018). Impact of Mobile Electronic Word of Mouth (EWOM) on Consumers Purchase Intentions in the Fast-Causal Restaurant Industry in Indonesia.. https://doi.org/10.24251/hicss.2018.479
Zhang, X., Song, H., & Huang, G. (2009). Tourism supply chain management: A new research agenda. Tourism Management, 30(3), 345-358. https://doi.org/10.1016/j.tourman.2008.12.010
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Hamdani Satriawan
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
