The Relationship between Molecular Gastronomy and Competitive Advantage of Egyptian Restaurants from the Point Of View of Chefs by Using the Five Forces Model

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 under...

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Bibliografische Detailangaben

Hauptverfasser:	Mohammed Abd El-Fattah Zohry, Sherif Gamal Saad Soliman, Mohammed Alaa Ibrahim Elsayed
Format:	Artigo
Sprache:	Árabe
Veröffentlicht:	Mansoura University, Faculty of Tourism and Hotels 2022-06-01
Schriftenreihe:	Maǧallaẗ Kulliyyaẗ Al-Sīyāḥaẗ wa Al-Fanādiq (Ǧāmiʿaẗ Al-Mansoura)
Schlagworte:	Molecular Gastronomy Competitive Advantage Five Forces Food Innovations Egyptian Restaurants
Online-Zugang:	https://mkaf.journals.ekb.eg/article_255405_dbd56bbe118091241af84517b9e6c0f8.pdf
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