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Vol. 6 No. 1 (2026): March

Cultural Intelligence and Gastronomy for Talent Sustainability in Regenerative Tourism: Evidence from Borobudur

https://doi.org/10.35912/ahrmr.v6i1.3641
31 Mar 2026

Abstract

Purpose: This study examines the influence of cultural intelligence and local gastronomy on talent sustainability and analyzes their implications for regenerative tourism development in Borobudur heritage destinations.

Research Methodology: A quantitative, cross-sectional survey was conducted among tourism stakeholders in Borobudur. Using proportional stratified random sampling, 320 valid responses were collected between May and July 2025. Data were analyzed using Partial Least Squares–Structural Equation Modelling (PLS-SEM) with SmartPLS 4, including measurement model assessment and bootstrapping for hypothesis testing.

Results: Cultural intelligence and local gastronomy significantly and positively influence talent sustainability. Talent sustainability strongly predicts regenerative tourism development and mediates the relationships between cultural intelligence, local gastronomy, and regenerative outcomes. The findings indicate that sustained human capability development is central to achieving restorative tourism practices.

Conclusions: Human resource management strategies grounded in cultural competence and gastronomy-based local identity enhance talent retention and support the transition from sustainable to regenerative tourism.

Limitations: This study is limited to a single heritage destination and relies on cross-sectional, self-reported data, which may constrain generalizability and introduce potential common method bias.

Contributions: This research provides an integrated empirical model linking cultural intelligence, gastronomy, sustainable HRM, and regenerative tourism within a UNESCO heritage context.

Keywords

Cultural Intelligence Gastronomy Regenerative Tourism Development Sustainable HRM Talent Sustainability

How to Cite

Atmaja, H. E., Mafruhah, I., Widanti, E. M., Nur, S. A., Syakira, A., & Alfareza, D. (2026). Cultural Intelligence and Gastronomy for Talent Sustainability in Regenerative Tourism: Evidence from Borobudur. Annals of Human Resource Management Research, 6(1), 195–211. https://doi.org/10.35912/ahrmr.v6i1.3641

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Authors

1 . Hanung Eka Atmaja
Universitas Tidar, Jakarta, Indonesia
2 . Izza Mafruhah
Universitas Tidar, Jakarta, Indonesia
3 . Eki Melina Widanti
Universitas Tidar, Jakarta, Indonesia
4 . Sofyan Ashari Nur
Universitas Tidar, Jakarta, Indonesia
5 . Agustya Syakira
Universitas Tidar, Jakarta, Indonesia
6 . Dimas Alfareza
Universitas Tidar, Jakarta, Indonesia

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Vol. 6 No. 1 (2026): March
Section: Articles
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