Elsayed, M., Soliman, S., Zohry, M. (2022). The Impact of Applying Molecular Gastronomy Techniques on Achieving Dimensions of Competitive Advantage in Cairo Egyptian Restaurants. test, 2(1), 17-44. doi: 10.21608/ijtah.2022.244440
Mohammed Alaa Elsayed; Sherif Gamal Soliman; Mohammed Abd El-Fattah Zohry. "The Impact of Applying Molecular Gastronomy Techniques on Achieving Dimensions of Competitive Advantage in Cairo Egyptian Restaurants". test, 2, 1, 2022, 17-44. doi: 10.21608/ijtah.2022.244440
Elsayed, M., Soliman, S., Zohry, M. (2022). 'The Impact of Applying Molecular Gastronomy Techniques on Achieving Dimensions of Competitive Advantage in Cairo Egyptian Restaurants', test, 2(1), pp. 17-44. doi: 10.21608/ijtah.2022.244440
Elsayed, M., Soliman, S., Zohry, M. The Impact of Applying Molecular Gastronomy Techniques on Achieving Dimensions of Competitive Advantage in Cairo Egyptian Restaurants. test, 2022; 2(1): 17-44. doi: 10.21608/ijtah.2022.244440

The Impact of Applying Molecular Gastronomy Techniques on Achieving Dimensions of Competitive Advantage in Cairo Egyptian Restaurants

International Journal of Tourism, Archaeology and Hospitality
Volume 2, Issue 1, January 2022, Pages 17-44    PDF (1.63 M)
DOI: 10.21608/ijtah.2022.244440
Authors
Mohammed Alaa Elsayed1; Sherif Gamal Soliman2; Mohammed Abd El-Fattah Zohry2
1Demonstrator, Hotels Studies Department, Faculty of Tourism and Hotels, Mansoura University
2Hotel Studies Department, Faculty of Tourism and Hotels, Mansoura University
Abstract
Abstract
This research aims to examine the impact of applying molecular gastronomy techniques on achieving dimensions of competitive advantage in Cairo Egyptian restaurants. For achieving the research aim, a questionnaire form was designed and distributed to a random sample of guests who frequently visit five-star restaurants. Participants received information to examine the effects of molecular gastronomy and evaluate their experience of these dishes towards dimensions of competitive advantage in terms of cost/price, quality, flexibility/variety, delivery/time, and innovation/technology using a five-point Likert scale, which 385 responses were received and valid to analyze by SPSS V.25. Results indicated that most of the guests of five-star restaurants that apply molecular gastronomy are young people and have highly educated. Furthermore, the majority of guests liked the molecular gastronomy experience and has knowledge and awareness of those dishes. The research recommendations include:, "Restaurants are conducting a marketing campaign aimed at educating guests about molecular gastronomy dishes, which those dishes edible for all different categories and ages of guests, whether children, youth, men and women, and that dishes can be eaten both inside and outside the restaurant, which those dishes have not any harmful effect on health".
Keywords
Key Words: Molecular Gastronomy Techniques; Food Innovations; Competitive Advantage; Dimensions; Cairo Egyptian Restaurants
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