open access


Purpose: The main purpose of this study is to explore the potentials of Bangladeshi Culinary Tourism (CT) and to identify its challenges.

Methods: It is a qualitative research based on primary data collected through interviewing different stakeholders of CT including academicians, experienced professionals in the hospitality industry, and government officials.

Results: According to the findings of the study CT has a great prospect in terms of entrepreneurship development and employment generation in Bangladesh. However, CT could be threatened due to the lack of skills and entrepreneurial initiatives.

Implications: Chefs with innovative skills and sound investment of the entrepreneurs can reveal the potential growth of CT in Bangladesh. Hence, human resource development interventions and time befitting culinary marketing initiatives may facilitate the faster growth of this potential wing of the hospitality and tourism sector.