Planning of Gastronomic Tourism Destinations in Balikpapan City

Planning the development of food-related tourist destinations often ignores expectations tourists themselves. This phenomenon almost occurs in various regions Indonesia, especially Balikpapan City. The purpose this study is to analyze planning gastronomic tourism from tourists' perspective. research was conducted using a descriptive survey method determine visiting Manggar Beach City regarding aspect. Data collection carried out April–June 2022 an online questionnaire (google form), which distributed 117 respondents. results data were analyzed SPSS 21.0 descriptively (frequency, arithmetic mean, and standard deviation). scale validity reliability measured. Research findings show that gastronomy offered by culinary centers less varied, most 76.9% visitors have habit bringing raw food ingredients cooking independently, 15.4% brought beverages home, 7.7% bought those available at centers. Most rated satisfaction variable indicator unfavorable category, lowest average value Y2 (x? = 1.82, SD= 0.38) highest mean Y8 2.50, SD 0.76).
 Keywords: gastronomy; gastro tourism; destination planning; expectations.