FINAL REPORT
DESIGNING BOOKLET OF TRADITIONAL FOOD AS CULINARY TOURISM IN PALEMBANG
Written by:
MELATI YOLANDA 0613 3090 1393
STATE POLYTECHNIC OF SRIWIJAYA ENGLISH DEPARTMENT
PREFACE
I would like to express my greatest thanks to Allah swt for giving me strength, health, and guidance in finishing this paper entitled "Designing Booklet of Traditional Food as Culinary Tourism in Palembang". The purpose of writing this paper is fulfilling the requirements of Diploma III at English Department of State Polytechnic of Sriwijaya.
I realize that this paper is still far from being perfect, I would be delighted to welcome any criticisms and suggestions to make this paper better. Finally, I hope this paper can give the useful information for the readers.
Palembang, July 2016
ACKNOWLEDGEMENT
In this moment, the writers would like to thanks to everyone who has given many contribution in this job training report:
1. Mr. Drs. M. Nadjmuddin, MAas a Head of English Department.
2. Mrs. Dra. Sri EndahKusmartini, M.Pdasmy first advisor. Thank you for the time, advices, suggestions, ideas, and patience in guiding me to finish this paper.
3. Mr. Drs. Zulkifli, M.Pd asmy second advisor. Thank you for your time, advice, support, your time in handling me patiently and guidance in checking my grammar to make this paper better
4. Mrs. Anna as teacher of junior high school in Mandiri Palembang 5. Mr. RM. Ali Hanapiah as Head of UPTD SMB II Palembang, thank you
for your time to have testing my project
6. Mr. Angga who works at marketing unit of Tourism & Cultural Office of Palembang City, thank you for your time to have testing my project 7. Mr. YudiSenopi as Palembang Traditional expert, thank you for your time
to have testing my project
8. Mrs. JumaiTiti as head of Arka Printing and Mr. Aan as a graphic designer at Octodesign, thank you for your time to have testing my project
9. All of the teachers who have ever taught me in English Department State Polytechnic of Sriwijaya.
10.All English Department State Polytechnic of Sriwijaya
11.My beloved family, my mother. My father and my sister, thank you for the time, pray, support, and attention.
MOTTO
Logic will get you from A to B, but imagination will take you everywhere. The difference between genius and stupidity is that genius has its limits. Everybody is genius. But if you judge a fish by its ability to climb a tree, it will live it whole life believing that it is stupid.Try not become man of success, but rather become a man of value. Two things are infinite. The universe and human stupidity. And I am not sure about the universe. A person who never make a mistake never tried anything new. If you want to live a happy life, tie it to a goal, not to people or objects. Education is not learning of facts, but the training of the mind to think. If you can not explain it simply, you do not understand it well enough
ABSTRACT
DESIGNING BOOKLET OF TRADITIONAL FOOD AS CULINARY TOURISM IN PALEMBANG
(Melati Yolanda, 99 pages, 184 pictures)
The title of this final report is “Designing Booklet of Traditional Food as Culinary Tourism in Palembang”. The report discusses about designing the product where the product is in the form of booklet that contains the information about Palembang traditional food. The purpose of this final report is to know how to design booklet of traditional food as culinary tourism in Palembang. The writer used research and development method. The writer collected the data by giving structured interview to the head of marketing unit of Culture and Tourism Office of Palembang City. The writer also collected the data by conducting the observation towards the traditional food sold in traditional markets. The data were analyzed by using Research and Development. There are three steps to complete this final report. The steps are preliminary research, model development, and model testing.
TABLE OF CONTENTS
TITLE ... i
APPROVAL SHEET ... ii
APPROVAL EXAMINERS ... iii
PREFACE ... iv
ACKNOWLEGDE ... v
MOTTO ... vi
ABSTRACT ... vii
TABLE OF CONTENTS ... viii
CHAPTER I: INTRODUCTION 1.1. Background ... 1
CHAPTER II: LITERATURE REVIEW 2.1. Tourism ... 5
2.2. Culinary tourism ... 6
2.2.1. Culinary tourist ... 7
2.2.2. Culinary tourism development concepts ... 7
2.3. Design... 9
2.4. Booklet ... 11
2.5. Types of booklet ... 12
2.6. Terms of booklet ... 13
2.7. Criteria of booklet ... 14
CHAPTER III: RESEARCH METHODOLOGY 3.1. Research method ... 15
3.2. Place of research ... 19
3.4. Population... 20
3.5. Sample ... 20
3.6. Technique of collecting the data ... 21
3.7. Technique of analyzing the data... 21
CHAPTER IV: FINDING AND DISCUSSION 4.1. Finding ... 24
4.1.1. Preliminary study ... 24
4.1.2. Development of the product ... 56
4.1.3. Testing ... 65
4.2. Discussion ... 94
CHAPTER V: CONCLUSION 5.1. Conclusion ... 95
5.2. Suggestion ... 95
REFERENCES ... 96
