PRODUCT QUALITY IMPROVEMENT AND GASTRONOMIC TOURISM SERVICES AS EDUCATION TOURISM DEVELOPMENT IN GEO OPEN SPACE KEROBOKAN, BADUNG, BALI

This research strives to promote all aspects of food and drinks ranging from raw materials, processes, products and philosophies to be developed in the Kerobokan tourism village, precisely at the Geo Open Space, Kerobokan, Badung, Bali. The purpose of this development is to provide an alternative type of tourism that is educational tourism. The purpose of this study is to improve the quality of raw materials, processes, products and services in the development of gastronomic tourism in the tourism village of Kerobokan (Geo Open Space), Badung, Bali. Improving the quality of gastronomic tourism products and services in the context of developing educational tourism is carried out using the Quality Function Deployment (QFD) method. QFD is designed to help planners focus on the characteristics of existing products and services from the perspective of market, company, or technology development needs. QFD is also very useful for transforming Voice of Customer (VOC) or consumer opinion into engineering characteristics for a product or service by prioritizing the characteristics of each product or service.