Traditional meals and delicacies are represented as an essential component in tourism. They are combined to be a significant component in attracting tourists, especially in case of rural and resorted locations. Depending on descriptive analytical method, the research was accomplished via interviewing of sixty two overseas vacationers in Siwa oasis. The collected knowledge have been analyzed through the use of PASW Statistics model 18. The reliability of questionnaire was examined by calculating Cronbach’s Alpha value (0.967).

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