Promoting South African Indigenous and Cultural Foods through Contemporary Menu Adaptations - A Case Study
The food service industry is an integral part of tourism both locally and globally, producing billions of meals annually ranging from take-outs to gourmet meals. Tourists returning to travel post-COVID-19 may be more discerning, making the promotion of authentic indigenous or local food experience...
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| Format: | Article |
| Language: | English |
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AfricaJournals
2022-11-01
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| Series: | African Journal of Hospitality, Tourism and Leisure |
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| Online Access: | https://www.ajhtl.com/uploads/7/1/6/3/7163688/article_1_se2_1685-1697.pdf |