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

Hotel Managers’ Perception of the Internal Environment for Innovation: The Case of Egyptian Hotels

Menu Sustainability in the Egyptian Upscale and Fine Dinning Restaurants: Descriptive Approach

Evaluating Food and Beverage Courses in Higher Private Tourism and Hotels Institutes in Alexandria: Professionals’ Perception

Exploring Tourist’s Preferences for Traditional Food: Case Study Nubian Traditional Food

Assessment of the Role of Top Management in the Egyptian Hospitality Industry through All-Inclusive Sales: The Case of Hurghada

Antecedents and Consequences of Food Quality in Egyptian Healthcare

The Effect of Yield Management on Food & Beverage Department Profitability in Five-Star Hotels in Greater Cairo: A qualitative approach

Evaluating of Food and Beverage Courses in Higher Private Tourism and Hotels Institutes in Alexandria: The Students’ Perspective

Food Tourism in the Egyptian Hotels: Drivers, Perceived Benefits, Barriers, and Adoption Intention