| Autor: |
Haitham T. A. Sotohy, Ahmed Rady, Salama Ammar Ammar |
| Rok vydání: |
2021 |
| Předmět: |
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| Zdroj: |
Journal of Association of Arab Universities for Tourism and Hospitality. |
| ISSN: |
2682-4612 |
| DOI: |
10.21608/jaauth.2021.77425.1185 |
| Popis: |
Food provided to customers and good menus are important factor in competitiveness for the tourist destination. There is a critical contribution for food in growing tourists yield. The relevance between regional food and culture enables the promotion of cultural heritage by promoting food tourism. The objectives of this research were two-fold. The first objective was to assess the extent of tourists’ approval of employing the Egyptian feast foods to the menus presented in Egyptian hotels. The second goal was to explore the effect of employing Egyptian feast foods to the menus presented in Egyptian hotels on the promotion of food tourism at the Egyptian tourist destination. The research adopted a quantitive approach and used a questionnaire that was distributed to a sample of foreigner and Egyptian tourists at Luxor city. The findings revealed that Egyptian tourist and hotel establishments do not do their best to promote food tourism. Furthermore, using social media to promote Egyptian feast foods in Egyptian hotel menus can be a good way to influence tourists' conviction to include heritage foods on food menus. Another important finding of the research showed that the more the customer visit experience, the more tourists tend to heritage foods and the more to promote food tourism in the Egyptian tourist destination. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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