The management Perception toward the concept and challenges facing the traditional food in the hotel sector: A research in Luxor city

Antecedents and Consequences of Food Quality in Egyptian Healthcare

Health Affairs in Universities’ Cafeterias: A Case Study of Minia University

The Procedures of Planning Food Menus Between Knowledge and Actual Practice in the Egyptian Resorts

Inpatients’ satisfaction with food services in Sohag University Hospital

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

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

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

برنامج مقترح لتفعيل دور إدارة الأغذية والمشروبات بفنادق جنوب سيناء من خلال إعداد قوائم طعام خاصة بالنزلاء المرضى

Food safety and hospital management