The Management Perception toward the Concept and Challenges Faces the Food Tourism at Luxor and Aswan Hotels
Labibe, A., Morsy, M., Zaki, M. (2023). The Management Perception toward the Concept and Challenges Faces the Food Tourism at Luxor and Aswan Hotels. EKB Journal Management System, 6(2), 190-214. doi: 10.21608/ijthm.2023.327214
Ali Elgably Labibe; Mohammed Abd El-Wahab Morsy; Michael Magdy Zaki. "The Management Perception toward the Concept and Challenges Faces the Food Tourism at Luxor and Aswan Hotels". EKB Journal Management System, 6, 2, 2023, 190-214. doi: 10.21608/ijthm.2023.327214
Labibe, A., Morsy, M., Zaki, M. (2023). 'The Management Perception toward the Concept and Challenges Faces the Food Tourism at Luxor and Aswan Hotels', EKB Journal Management System, 6(2), pp. 190-214. doi: 10.21608/ijthm.2023.327214
Labibe, A., Morsy, M., Zaki, M. The Management Perception toward the Concept and Challenges Faces the Food Tourism at Luxor and Aswan Hotels. EKB Journal Management System, 2023; 6(2): 190-214. doi: 10.21608/ijthm.2023.327214

The Management Perception toward the Concept and Challenges Faces the Food Tourism at Luxor and Aswan Hotels

International Journal of Tourism and Hospitality Management
Volume 6, Issue 2, November 2023, Page 190-214  XML PDF (1.06 MB)
DOI: 10.21608/ijthm.2023.327214
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Authors
Ali Elgably Labibe1; Mohammed Abd El-Wahab Morsy2; Michael Magdy Zaki3
1Researcher, Faculty of Tourism and Hotels, Luxor University, Egypt
2Faculty of Tourism and Hotels, Fayoum University, Egypt
3Faculty of Tourism and Hotels, Luxor University, Egypt
Abstract
Food tourism over the last 50 years has consistently expanded and diversified as a key global economic segment. Among many tourist attractions, food is one of the primary reasons to visit a certain area. Therefore, local community has revived the outdated foods and beverages because they are an important attraction for the tourists to be familiar with the local culture and customs. The research aims to study the management perception toward the concept and identify the benefits and challenges that have faced the food tourism at Luxor and Aswan hotels. The current study used the descriptive approach. Data collected were analyzed using SPSS Version 23. The main findings of the current research indicated that concerning the concept of food tourism, the first variable was “Food Tourism is any touristic experience in which the person tries trademarks of different food resources or estimating or consuming them." Where the mean value was (4.42) and the standard deviation was (0.773). The researcher recommends that the important contribution the important contribution of foods and beverages in the tourist activity, incorporation some of the traditional food items is a good idea for the hospitality industry in Egypt.
Keywords
Food Tourism; Traditional Food; Gastronomy Tourism; Luxor and Aswan hotels; Marketing Share; Food Flavor
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