The study aims to explore the effect of gained knowledge, attitudes and practices KAP of food safety among food and beverage department staff on hotels' competitiveness. Data were collected by a Semi-structured questionnaire distributed to food and beverage department staff at five-star hotels in Cairo. The obtained data were analysed using SPSS version 22. The results reveal that food and beverage staff perceives the KAP variables to have a positive effect on hotels' reputation, cost savings, market share, and competitiveness of hotels.