Pelaksanaan Tugas Dinas Pariwisata Pemuda dan Olahraga Dalam Promosi Makanan Sagu di Selat panjang Kabupaten Kepulauan, Meranti

ABSTRACT IMPLEMENTATION OF DUTIES FOR YOUTH AND SPORT TOURISM DEPARTMENT IN THE PROMOTION OF SAGO FOOD IN SELATPANJANG, MERANTI ISLANDS DISTRICT RENO ARIYADI 147310319 Promotion is a way of communicating by a company or organization to encourage or attract potential customers to buy the product or service being marketed. The purpose of this research is to determine the implementation of sago food promotion carried out by related parties in Meranti Island Regency and the inhibiting factors in the implementation of the promotion. Furthermore, the concept of theory and indicators is used.According to Kotler and Keller (2016) promotion is a way of communication made by companies to consumers or targeted markets, with the aim of conveying information about the product / company so that they want to buy. Promotion consists of advertising (advertising), direct marketing, (direct marketing), personal sales (personal sales), sales promotion (sales promotion), and public relations (public relations). Promotion is one part of a series of marketing activities for an item. To implement promotion, each company must determine exactly which promotional tools are used in order to achieve success in distribution. This study used a qualitative method with a descriptive approach, the research subjects were the Promotion and Promotion of Crafts, and the Cooperation of the Tourism, Youth and Sports Office of the Meranti Islands Regency and additional informants, namely visitors. The data collection was carried out by interview, observation, and documentation. The results of this research have carried out promotions through 5 media, namely advertising, sales promotion, publicity, direct marketing and no personal selling. Inhibiting the factors faced by managers in implementing promotions through five promotional mixes in terms of market property funds for limited promotion, lack of support packages , lack of local awareness so that there is no effort from the surrounding community to participate in this culinary promotion, and the quality of human resources still needs to be improved with promotional training