GASTRODIPLOMACY AND CULINARY TOURISM: A SYSTEMATIC LITERATURE REVIEW ON SMALL AND MEDIUM ENTERPRISE SKILLS DEVELOPMENT IN THE TOURISM INDUSTRY

Asep Maosul, M. Syaom Barliana, A. Ana, Karpin Karpin, Andreas Suwandi, Nia Lestari

Abstract


This study examines the intersection between gastrodiplomacy, culinary tourism, and small and medium enterprise skills development within the tourism industry. Through comprehensive analysis of 295 scholarly articles from the Scopus database spanning 2003-2025, this research investigates how gastrodiplomacy strategies can enhance culinary tourism while developing SME operator capabilities in food and hospitality sectors. The study employs a mixed-methods approach. Findings reveal that gastrodiplomacy serves as a bridge between cultural diplomacy and tourism development, with significant implications for SME capacity building, destination branding, and sustainable tourism growth. The study identifies critical skill areas for SME operators including digital marketing, cultural authenticity maintenance, quality standardization, and international customer service. Results indicate that effective gastrodiplomacy implementation requires coordinated efforts between government policies, tourism authorities, and local SME support systems. This research contributes to the theoretical understanding of gastrodiplomacy's role in tourism development while providing practical insights for policymakers and tourism practitioners seeking to leverage local culinary assets for economic development.


Keywords


Cultural diplomacy; culinary tourism; tourism industry; gastrodiplomacy; SME development.

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DOI: https://doi.org/10.17509/mimbardik.v10i3.88028

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