The Effect of Food and Beverage Innovations and Trends on Guest Satisfaction in Hurghada City, Five-Star Resorts

Document Type : Original Article

Authors

1 Faculty of Tourism and Hotel Management / Helwan University.

2 Faculty of Tourism and Hotel Management, Helwan University.

Abstract

Purpose: Egypt is a nation heavily dependent on the travel and tourism sectors. Keeping up with the latest advancements and trends is important for resort development. In this study, researchers examined innovations, problems, and trends at a sample of Hurghada City five-star resorts. The purpose of this research is to explore innovation at a few particular five-star resorts as well as the effects that innovations and creative practices have on resorts.
Methodology: In this study, qualitative research methods were applied. To gather primary data, three food and beverage managers from a particular five-star resort were interviewed in depth in English. The approach of observation was also utilized to illustrate the environments and designs of certain resorts. The majority of the secondary data were gathered from books, websites, papers, and journal articles. The study used content analysis and thematic analysis to present its findings.
Findings: Displayed innovative outputs that fall into three categories: administrative, service, and product innovation. The results also showed that resorts followed new trends and innovations by using both external and internal approaches. Furthermore, these innovative approaches enhanced guests’ satisfaction with the resorts.
Originality/value: Focusing on understanding the relation between the new innovations and their effect on guest satisfaction, the study expands knowledge about the importance of food and beverage innovation in Hurghada City resorts.

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