The relationship between molecular gastronomy and competitive advantage of Egyptian restaurants from the point of view of chefs by using the five forces model
Joint Authors
Sulayman, Sharif Jamal Sad
Zuhri, Muhammad Abd al-Fattah
al-Sayyid, Muhammad Ala Ibrahim
Source
Research Journal of the Faculty of Tourism and Hotels
Issue
Vol. 2022, Issue 11، ج. 3 (30 Jun. 2022), pp.339-383, 45 p.
Publisher
Mansoura University Faculty of Tourism and Hotels
Publication Date
2022-06-30
Country of Publication
Egypt
No. of Pages
45
Main Subjects
Topics
Abstract EN
The restaurant industry is constantly looking for new food innovation techniques, such as molecular gastronomy "MG, " to produce higher-quality foods and introduce new tools, products, and cooking methods.
With a focus on food enjoyment, molecular gastronomy employs scientific methods to better understand the molecular, physicochemical changes that occur in foods during preparation and consumption.
Using the five forces model, this study aims to investigate the relationship between molecular gastronomy and competitive advantage in Egyptian restaurants from the perspective of chefs.
Five Forces "5F" model is a fantastic tool for analyzing restaurant industry competition, and it can be used to analyze competition based on Threat of New Entry, Threat of Substitution, Supplier Power, Customer Power, and Competitive Rivalry.
Because of its popularity and large number of five-star restaurants, Cairo was chosen as a representative sample of the Egyptian five-star restaurant society.
To achieve the research aim, a personal interview was designed and distributed with executive chefs of five-star restaurants who implement molecular gastronomy techniques in their restaurants.
It is recommended that the restaurant has a set menu offering a variety of molecular gastronomy dishes; where customers can choose from, in order to relieve the pressure of work on the traditional menu.
American Psychological Association (APA)
al-Sayyid, Muhammad Ala Ibrahim& Sulayman, Sharif Jamal Sad& Zuhri, Muhammad Abd al-Fattah. 2022. The relationship between molecular gastronomy and competitive advantage of Egyptian restaurants from the point of view of chefs by using the five forces model. Research Journal of the Faculty of Tourism and Hotels،Vol. 2022, no. 11، ج. 3, pp.339-383.
https://search.emarefa.net/detail/BIM-1412893
Modern Language Association (MLA)
Sulayman, Sharif Jamal Sad…[et al.]. The relationship between molecular gastronomy and competitive advantage of Egyptian restaurants from the point of view of chefs by using the five forces model. Research Journal of the Faculty of Tourism and Hotels No. 11, p. 3 (Jun. 2022), pp.339-383.
https://search.emarefa.net/detail/BIM-1412893
American Medical Association (AMA)
al-Sayyid, Muhammad Ala Ibrahim& Sulayman, Sharif Jamal Sad& Zuhri, Muhammad Abd al-Fattah. The relationship between molecular gastronomy and competitive advantage of Egyptian restaurants from the point of view of chefs by using the five forces model. Research Journal of the Faculty of Tourism and Hotels. 2022. Vol. 2022, no. 11، ج. 3, pp.339-383.
https://search.emarefa.net/detail/BIM-1412893
Data Type
Journal Articles
Language
English
Notes
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Record ID
BIM-1412893