Development Strategy of Traditional Food as a Culinary Tourism Product in a Traditional Market in Bali Province

This study aims to develop a strategy for developing traditional food that is sold in the traditional markets of Bali as a culinary tourism product. Some recommended development strategies are grouping merchants based on the types of products sold, maintaining sanitation and hygiene, the use of natural dyes and preservatives, serving a clean and attractive, and providing a menu list with transparent prices.