Proceedings the 5 th International Conferences on Cultural Studies, Udayana University Towards the Development of Trans-Disciplinary Research Collaboration in the Era of Global Disruption Thursday August 29 th , 2019 313 LOCAL CULINARY DEVELOPMENT STRATEGY AS A TOURIST ATTRACTION IN YOGYAKARTA Suci Sandi Wachyuni 1) Yudha Dwi Saputro 2) 1) Departement of Hotel, Sahid Polytechnic, Indonesia Email: sucisandi@stpsahid.ac.id 2) Departement of Hotel, Sahid Polytechnic, Indonesia Email: saputroyudha24@gmail.com ABSTRACT Local Culinary Development Strategy as a Tourist Attraction in D.I Yogyakarta. This arrangement aims to answer the question in this study to find out local tourist perceptions about local culinary in D.I Yogyakarta, and the strategy of local culinary development as a tourist attraction. This research methodology is qualitative research. The collection data for this study used direct field observations, interviews and documentation studies, while data analysis used a SWOT matrix for getting alternative strategies. Respondents in this study amounted to 12 people consisting of the regional tourism government, culinary entrepreneurs, and local tourists. In the pre-study, researchers conducted a survey of local tourist’s perceptions of local culinary for 20 local tourists. The results showed that the perception of local culinary in the D.I Yogyakarta in general was good in the indicators of traditional food quality, traditional food portions, menu variations, traditional food hygiene, traditional presentation, traditional food prices, service quality, eating place atmosphere, and provision of entertainment in eating places. The results of the SWOT analysis show a number of alternative strategies that can be applied in developing local culinary in D.I Yogyakarta. There are divided by four strategy. The first one is SO (Strength-Opportunity) strategy is selling traditional food at tourist attractions, airports, and stations. The WO (Weakness-Opportunity) strategy is infrastructure development, culinary product innovation, and promotion. ST (Strength-Threats) strategy is to develop culinary place more comfortable and maintain local culinary quality. And for the WT (Weakness-Threat) strategy, product diversification adjusts to trends, enhances culinary facilities, and increases human resources in the culinary sector. The conclusion that can be taken is that local culinary can be one of the attractions in the tourism sector in Yogyakarta. But it needs to be developed more in order to attract tourists to come to D.I Yogyakarta. Keywords: Local Culinary, Strategy, Tourist, Perception, Yogyakarta A. INTRODUCTION Tourism is a service industry that has a complex regulatory mechanism because it involves several supporting tools, such as transportation, lodging, restaurants, tour guides, and others. According to Government Law No. 10 of 2009 concerning tourism, the notion of tourism is "various kinds of tourism activities supported by various facilities and services provided by the community, business people, the Government and Local Governments". The tourism industry itself plays a very important role in the development of tourism, the tourism sector can also be a booster of economic growth in a country for the better as in Indonesia. In tourism it is inseparable from culinary tourism in the area. Culinary tourism or food tourism is very encouraging as a tourist attraction in an area. five cities in Indonesia set as a National Culinary Tourism Destination at the Wonderful Indonesia Culinary and Shopping Festival (WICSF) 2017 event. The five cities are Bali, Bandung, Yogyakarta, Solo and Semarang (Lisnawati, 2017). Yogyakarta Special Region is one of Indonesia's leading tourist destinations. Yogyakarta has many tourist destinations. From its natural beauty, culinary tastes, and unique cultural arts. Some of the tourist destinations that are already very popular for foreign tourists. This potency can be used as the main capital for the development of local cuisine as a tourist attraction. The variety of food in