Food tourism is closely related to cultural and heritage tourism. Food tourists are experiencing the culture of a destination through tasting its national dishes and traditional cuisines. Most major countries around the world have their special food, which is considered a characteristic of a particular destination. Food is a very important part of the tourism product, and it is involved in the marketing plans in many countries. Therefore, food is considered one of the factors that tourist and tourists consider when choosing a tourist destination. Food tasted by tourists is playing a major role in impressing them and might make them come back again and again to the same destination; the purpose of the current research is to identify the drivers, perceived benefits barriers, and adoption intention for food tourism in the hotels at Luxor and Aswan. Utilized the descriptive analytic approach was used. Data collected were analyzed using the SPSS (23) as a statistical tool. The main results indicated that one of the most important factors of attraction affecting the customer's choice of a tourist destination is good taste of the Egyptian foods and trying new foods Furthermore, the researcher suggests a set of recommendations. The required modifications on the used items should be accomplished in order to produce dishes having high palatability and high hygienic quality-Original recipes need to be documented and developed to have standard dishes and ready to meet the international requirements the hospitality need, Design and co-creation of unique local food tourism experiences.
Labibe, A., Morsy, M., & Zaki, M. (2023). Food Tourism in the Egyptian Hotels: Drivers, Perceived Benefits, Barriers, and Adoption Intention. International Journal of Tourism and Hospitality Management, 6(2), 72-100. doi: 10.21608/ijthm.2023.327207
MLA
Ali Elgably Labibe; Mohammed Abd El-Wahab Morsy; Michael Magdy Zaki. "Food Tourism in the Egyptian Hotels: Drivers, Perceived Benefits, Barriers, and Adoption Intention", International Journal of Tourism and Hospitality Management, 6, 2, 2023, 72-100. doi: 10.21608/ijthm.2023.327207
HARVARD
Labibe, A., Morsy, M., Zaki, M. (2023). 'Food Tourism in the Egyptian Hotels: Drivers, Perceived Benefits, Barriers, and Adoption Intention', International Journal of Tourism and Hospitality Management, 6(2), pp. 72-100. doi: 10.21608/ijthm.2023.327207
VANCOUVER
Labibe, A., Morsy, M., Zaki, M. Food Tourism in the Egyptian Hotels: Drivers, Perceived Benefits, Barriers, and Adoption Intention. International Journal of Tourism and Hospitality Management, 2023; 6(2): 72-100. doi: 10.21608/ijthm.2023.327207
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