Understanding Behavioral Intention in Blok M’s Culinary Tourism: Gastronomy Image, Experiences, and Satisfaction

DOI

10.2991/978-94-6463-809-7_24How to use a DOI?

Keywords

Gastronomy Image; Memorable Tourism Experience; Customer Satisfaction; Behavioral Intention; Culinary Blok M

Abstract

The culinary industry in Blok M, Jakarta, has experienced significant growth, particularly among teenagers, establishing itself as an iconic culinary center with diverse food offerings. Despite a previous decline, the revitalization of the area, aided by the accessibility of public transportation such as the MRT since 2019, has attracted a steady influx of visitors. The purpose of this study is to examine how gastronomy images and memorable tourism experiences affect behavioral intentions, with customer satisfaction as a mediating role. It investigates factors contributing to positive customer perceptions, including taste quality, uniqueness, and service excellence. A quantitative research methodology is used in this research. Purposive sampling was used to gather data from 201 people who were participating in culinary tourism in Blok M. The analysis was performed with SmartPLS 4.0 software. The findings indicate that both gastronomy image and memorable tourism experiences positively and significantly impact on customer satisfaction and behavioral intentions within the culinary landscape of Blok M. For those involved in Blok M’s culinary tourism industry, this study offers insightful information that highlights the necessity of improving food quality and unique dining experiences to foster customer satisfaction. By concentrating on these variables, stakeholders are able to effectively position Blok M as one of the culinary destinations, driving increased visitor engagement and economic growth in the area.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Dewi Sartika Kulsum
AU  - Miharni Tjkrosaputro
PY  - 2025
DA  - 2025/08/13
TI  - Understanding Behavioral Intention in Blok M’s Culinary Tourism: Gastronomy Image, Experiences, and Satisfaction
BT  - Proceedings of the Thirteenth International Conference on Entrepreneurship and Business Management UNTAR 2024 (ICEBM 2024)
PB  - Atlantis Press
SP  - 300
EP  - 310
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-809-7_24
DO  - 10.2991/978-94-6463-809-7_24
ID  - Kulsum2025
ER  -