Making a Booklet as Promotional Media of Culinary Tourism in Kraksaan probolinggo

Farid, Mohammad (2021) Making a Booklet as Promotional Media of Culinary Tourism in Kraksaan probolinggo. Diploma thesis, Politeknik Negeri Jember.

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Abstract

The writer made booklet as promotional media of Soto Pak Koya and Lalapan Pak Sabar Kraksaan as the final project. In fact, the booklet aims to introduce about the product and facilities about Soto Pak Koya and Lalapan Pak Sabar Kraksaan to domestic and foreign customer. Soto Pak Koya is one of the Kraksaan's culinary tours that has been existed since the colonial era until now.While Lalapan Pak sabar is also one of culinary tourism that located in Kraksaan City with cheap price, the taste is good, and the location is right by aclean river which makes this place feel cool and it is always crowded with buyers, especially during lunchtime. In collecting data for the content of booklet Soto Pak Koya and Lalapan Pak Sabar Kraksaaan, the writer employed four methods. There are interview, observation, documentation and audiovisual material. Once the data needed had been totally collected, the writer continued the step toward the kind menu of soto pak koya and lalapan pak sabar. Therefore, the content of booklet consisted into three parts. (Excluding front cover, table of content and back cover). The first part of this booklet consisted the history of Soto Pak Koya and Lalapan Pak Sabar Kraksaan. The second part includes of the kind menu, foto and facilities of Soto Pak Koya and Lalapan Pak Sabar Kraksaan. The third part consists of the contact person and location of Soto Pak Koya and Lalapan Pak Sabar Kraksaan. In finishing this booklet, the writer found many challenges such asspendingmuch of time in making the script, effort and tried to repair all missed the script. The first in making the script, the writer made the outline script, in outlining script, the writer needed to learn more reference to write a good outlining script, after outlining the script the writer tried to make the completed information. The writer got knowledge about culinary tourism information especially for Soto Pak Koya and Lalapan Pak Sabar Kraksaan such as the history of Soto Pak Koya and lalapan Pak sabar Kraksaan. Then, the writer consulted it to The Owner of soto Pak Koya and lalapan Pak Sabar Kraksaan and to his supervisor. After consulted the script, the writer revised it and The Supervisor check validity the content of booklet Soto Pak Koya and Lalapan Pak Sabar Kraksaan. Moreover, the writer’s writing skill improved by making a concept for the booklet and the booklet was written in bilingual versions which are Bahasa Indonesia and English.

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