The Role of Culinary Tourism in The Promotion of Hotel Industry A Case Study in Matrouh City

Abstract

Keywords: Culinary tourism Commercial enterprise Hospitality Channeling Customer satisfaction Tourism is a key part of the nation of modern-day experience, where food plays an important role. Culinary tourism is the focus on food as an attraction for exploration and a destination for tourism. Although food has always been a part of hospitality services for tourists, it was not emphasized by the tourism industry until the late 1990s. The links between food and tourism also provide a stage for local economic development. It now includes a variety of formats and products-culinary trails, cooking classes, restaurants, farm weekends, cookbooks, food guides, and new or adapted recipes, dishes, and even ingredients. While most culinary tourism focuses on the experience of dining and tasting of new foods as a commercial enterprise, it is also an educational initiative channeling curiosity about food into learning through it about the culture of a particular cuisine, the people involved in producing and preparing it. The Egyptian hotel sector is showing signs of recovery and growth after several slow years. Sales in hotels increasing with the recovery of tourism and increase in the number of tourists coming to Egyptian hospitality institutions. The purpose of current research is to Explain the current role of culinary food in hotels, and challenges of using culinary in Matrouh hotels. A survey was designed in 22 questions were distributed to Hotels and F&B managers and Tourism Experts in Matrouh, the study provides a clear and convincing evidence of the important role of culinary tourism to develop and increase tourist demand in Matrouh Hotels, such as hotels must adopt to spread the guide of culinary tourism and highlight the positives in maximizing the staff and hotel income, and encouraging and motivating Egyptian and foreign travel agencies to organize tourism programs specialized in culinary tourism.