Журнал туристических исследований и гостиничного бизнеса

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

Mostafa Attia A El-Fattah, Mohamed Hany Bahi El-Din and Mohamed A El-Moneim Saleh

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.