ANALISIS DAN RANCANG BANGUN INFORMASI KULINER DI KUPANG DENGAN METODE INFERENSI TSUKAMOTO

Leuhoe, Yermias J.I (2013) ANALISIS DAN RANCANG BANGUN INFORMASI KULINER DI KUPANG DENGAN METODE INFERENSI TSUKAMOTO. S2 thesis, UAJY.

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Abstract

Culinary tourism is becoming a kind of tour very much impact on the development of an area. One important value is to develop the potential of native foods that seem to have started shifting by foreign products or foreign food -oriented. For that needs to be made an effort to increase the economic potential of this with a touch or support to be able to attract local and foreign travelers in the region region to enjoy genuine culinary. Design of culinary information Kupang Tsukamoto inference method produces a web application that holds and publish information culinary centers in Kupang. The user can specify the location where culinary tour by price, distance and budget they have. The system will provide several alternative restaurants that provide the kind of food that is in accordance with the criteria selected along with its location. The information displayed in the form of a map gives users the ease of finding information. Additionally entrepreneur ( restaurant owners ) can promote the type of food to register first.

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