Open AccessSituasi, Kendala Dan Strategi Pengembangan Ekonomi Kreatif Kuliner Di Kabupaten Fakfak Provinsi Papua Barat
Author(s) -
Els Tieneke Rieke Katmo,
Agus Sumule,
Ardha Puspitasari,
Dia. Irbayanti,
Indra Irianti,
Maria Arim
Publication year - 2020
Publication title -
journal of fiscal and regional economy studies
Language(s) - English
Resource type - Journals
eISSN - 2654-4423
pISSN - 2654-3885
DOI - 10.36883/jfres.v3i1.36
Subject(s) - swot analysis , sustainability , product (mathematics) , creative economy , business , government (linguistics) , agriculture , human resources , raw material , marketing , economics , creativity , geography , management , political science , mathematics , ecology , linguistics , philosophy , chemistry , geometry , archaeology , organic chemistry , biology , law
Culinary is a potential creative economic sector in Fakfak in enhancing slow economic growth. In comparison to other creative economic sector, creative economic mapping in Fakfak indicated that culinary has highest scores. SWOT analysis that was applied to assess criterias of indicators from three dimentions which are sectors, process and actors indicated that human resources is the main strength but also weaknesses in culinary as well as raw material as resources that naturally provided. National Government policy regarding creative economic is strength in develops creatice economic in Fakfak. Yet, sustainability of culinary as potential creative economic sector depends on sustainability of natural resources and agriculture product. Threfore, increasing production process while improving the use of technology and infrastructure in creation is needed. This followed by market expansion.