Synergy of SWOT Analysis and Tour Guide Optimization in Developing the Culinary Tourism Potential of Kulon Progo

Abstract

The development of culinary tourism in Kulon Progo Regency, Special Region of Yogyakarta, is a strategic step to increase local tourism potential and strengthen the regional economy. This article aims to identify and develop the potential of culinary tourism in Kulon Progo through the synergy of SWOT (Strengths, Weaknesses, Opportunities, Threats) analysis and tour guide optimization. The method used is qualitative descriptive, with a focus on gastronomy, the role of tour guides, and SWOT analysis to evaluate strengths, weaknesses, opportunities, and threats in the culinary industry in this area. The research involves a literature review and data collection related to tour guides, culinary business actors, and tourists. The results of the SWOT analysis show that the strength of Kulon Progo lies in the rich local culinary and cultural diversity, while the weaknesses faced include a lack of promotion and infrastructure support. Great opportunities arise from the ever-growing trend of gastronomic tourism, while the threat comes from competition with other culinary destinations. Optimization of tour guides through training of communication skills and in-depth knowledge of local cuisine was identified as a strategic step to improve the traveler experience. In addition, improving the quality of tour guide services can increase tourist satisfaction and loyalty. This article recommends the development of a tour guide training program that is integrated with culinary business actors. This article also recommends collaboration and mutually beneficial contributions between all parties to the planning and development of sustainable tourism in the area. The synergy between SWOT analysis and tour guide optimization is expected to encourage the growth of the culinary tourism industry in Kulon Progo, attract more visitors, and improve the welfare of the local community.