Journal of Tourism Research & HospitalityISSN: 2324-8807

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Research Article, J Tourism Res Hospitality Vol: 2 Issue: 4

Organic Food as a New Trend in the Egyptian Hospitality Industry: Perspectives of Hotel Guests and Employees

Mostafa Attia A El-Fattah1*, Mohamed Hany Bahi El-Din2 and Mohamed A El-Moneim Saleh3
1Faculty of Tourism and Hotel Management, Helwan University and Food Safety and HACCP Master Trainer in Egyptian Tourism Federation, The Egyptian Ministry of Tourism, Egypt
2Head of Hotel Management Department, Faculty of Tourism and Hotel Management, Helwan University, Egypt
3Environmental, Microbiological and Food Safety Consultant in Egyptian Tourism Federation, Lecturer in Future Academy, El Hijaz, Egypt
Corresponding author : Mostafa Attia A El-Fattah
Faculty of Tourism and Hotel Management, Helwan University and Food Safety and HACCP System Master Trainer in Egyptian Tourism Federation, The Egyptian Ministry of Tourism, Egypt
E-mail: [email protected]
Received: February 04, 2013 Accepted: August 09, 2013 Published: October 08, 2013
Citation: El-Fattah MAA, El-Din MHB, El-Moneim Saleh MA (2013) Organic Food as a New Trend in the Egyptian Hospitality Industry: Perspectives of Hotel Guests and Employees. J Tourism Res Hospitality 2:4. doi:10.4172/2324-8807.1000129

Abstract

Organic Food as a New Trend in the Egyptian Hospitality Industry: Perspectives of Hotel Guests and Employees;

The study originates from a need to reveal the level of the use of organic foods in the hospitality industry in Egypt. The main aim of this study is to explore the importance of organic food in the Egyptian hotel industry. Questionnaires were distributed to hotel employees and guests in three Egyptian destinations to investigate their perspectives in terms of the concept of organic food. The results revealed a lack of labour awareness, skills and lack of guest awareness. There are no specific rules/laws to confirm that the food in the market is organic. The high cost of organic food materials is the biggest challenge facing the hotels when using organic food. The results also recommended that using organic food as a main product attracts more customers; especially those who are looking for this type of food.

Keywords: Organic food; Food cycle; Hospitality industry; Egypt

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