Role of Business Law School in the Development of Indigenous Culinary Tourism

DOI

10.2991/assehr.k.211203.029How to use a DOI?

Keywords

Culinary Tourism; Indigenous Peoples; Small and Medium Enterprises (UMKM); School of Economics and Business Law

Abstract

Each indigenous community has local wisdom related to art, food (culinary), specific rituals (ceremonies), cultural products. Regional food culture products have been widely developed as a form of culinary tourism. The role of business law schools in developing culinary tourism in indigenous communities is essential to be involved. Based on this thought, this article would like to describe community service activities for the Master of Law Program, Concentration of Business Law in developing culinary tourism, and its various aspects in Bogor City. Role theory in sociology is used in this article. Field studies are used to answer the question of what role the concentration of business law can play in the development of culinary tourism as part of local wisdom in an area. This research shows that developing aspects of legal culture and mentoring economic and business law schools in culinary business incubators is essential to each region’s attention.

Copyright

© 2021 The Authors. Published by Atlantis Press SARL.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Hendra Nurtjahjo
AU  - Amirudin
PY  - 2021
DA  - 2021/12/03
TI  - Role of Business Law School in the Development of Indigenous Culinary Tourism
BT  - Proceedings of the 2nd International Conference on Business Law and Local Wisdom in Tourism (ICBLT 2021)
PB  - Atlantis Press
SP  - 138
EP  - 142
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.211203.029
DO  - 10.2991/assehr.k.211203.029
ID  - Nurtjahjo2021
ER  -