Culinary Entrepreneurial Competence Development in Bandung Potential Tourism

Dr. Asep Mulyana, & Dr. Wa Ode Zusnita Muizu, SE., MSi.
The School of Management, Faculty of Economics & Business, Universitas Padjadjaran,
Bandung, Indonesia
asep.mulyana@fe.unpad.ac.id
waode.zusnita@fe.unpad.ac.id
Abstract
Bandung was known as creative industry city with dynamic society which easily
adopt to new change and open minded. At the same time, Bandung society was also known as
smart, high motivated and imaginative. Universities and colleges existense in the city have
produced educated and quality young class. These diversity has created innovative mindset
and led to creative industry which have been impacted into region income.
Cullinary tourism was one of Bandung potential tourism industry, with various of
delicous food. Meanwhile, the industy was becoming more competitve with the development
of the business itself. To attract more customer the entrepeneur needed to keep innovating. It
has proofed that human resources was the primary items on industry.
In order to improve the development of industry, the entrepeneur needed to focus on
human resource, with their creativity. In fact, the investment in human resources was
considered expensive but the industry have to wait much more longer in order to gain the
benefit. The program was aimed to develop the competency and quality of the creative
cullinary actor. The program was also targetted to increase the competitiveness and
productivity.
The research was focusing on aiming different aspect on cullinary competitivenes on
human resources organization development. The issue was important because most of actor in
industry tended to prioritize their own business, without considering the impact into industry.
Whereas, in ASEAN Economic Community sustainable cooperation was needed.
Keyword

: Competency, Cullinary Industry