Sustainable Cuisine and its Impact on the Competitive Advantage of Egyptian Hotels
| المصدر: | المجلة العلمية لكلية السياحة والفنادق |
|---|---|
| الناشر: | جامعة الإسكندرية - كلية السياحة والفنادق |
| المؤلف الرئيسي: | Elsaied, Mohamed Ahmed (Author) |
| مؤلفين آخرين: | Zohry, Mohamed Abdelfattah (Co-Author) |
| المجلد/العدد: | ع17, الإصدار2 |
| محكمة: | نعم |
| الدولة: |
مصر |
| التاريخ الميلادي: |
2020
|
| الصفحات: | 111 - 124 |
| DOI: |
10.21608/THALEXU.2020.29229.1012 |
| ISSN: |
2314-7024 |
| رقم MD: | 1102624 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | HumanIndex |
| مواضيع: | |
| كلمات المؤلف المفتاحية: |
Sustainable | Cuisine | Competitive | Advantage
|
| رابط المحتوى: |
الناشر لهذه المادة لم يسمح بإتاحتها. |
| المستخلص: |
Sustainability is considered one of the most important issues in food trends over the globe. Sustainable cuisine has become a decisive tool that helps hotels' sectors, increases competitiveness, and achieves excellence. When looking through the lens of sustainability within cuisines, there are myriad interrelated issues, ranging from local purchasing, to waste management, to energy conservation, and to green building design. In order to sufficiently address any of these issues, food and beverage managers and cuisine chefs must take into account potential changes to operational processes, education and marketing needs, and processes for measuring costs and benefits. The aim of this research is to study the practices of sustainable cuisine in achieving competitive advantage in Egyptian hotels. The current research adopted a deductive approach using the questionnaire strategy as a data collection instrument. The population of the study was the general managers, assistant general managers and executive chefs who are working in Hurghada hotels. Simple random sampling was chosen as the most proper sampling technique to achieve the study objectives. 300 questionnaires were distributed to respondents of the sampled hotels. The returned and valid questionnaires for analysis were 252, with a valid response rate estimated to be 0.84%. Research findings highlighted that the investigated hotels responded effectively to the waste and storing food services practices, to the statements of sustainable cuisine practices and to the achievement of competitive advantage. |
|---|---|
| ISSN: |
2314-7024 |
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