Omuudu Otengei, SamsonBakunda, GeofreyNgoma, MuhammedNtayi, Joseph M.Munene, John C.2022-06-122022-06-122017Otengei, S. O., Bakunda, G., Ngoma, M., Ntayi, J. M., & Munene, J. C. (2017). Internationalization of African-ethnic restaurants: A qualitative enquiry using the dynamic capabilities perspective. Tourism Management Perspectives, 21, 85-99. http://dx.doi.org/10.1016/j.tmp.2016.12.001http://dx.doi.org/10.1016/j.tmp.2016.12.001https://nru.uncst.go.ug/handle/123456789/3919The study analyzes the relationship between dynamic capabilities and the degree of inward internationalization of African-ethnic restaurants in East Africa. A qualitative approach using ten case restaurants assessed adaptive, absorptive and innovative capabilities and, howthey relatewith degree of inward internationalization. The study establishes that food quality assurance, food authenticity, personalized service and security assurance are used by ethnic restaurants to increase food tourist inflows. The study further found that knowledge absorption capacity helped ethnic restaurants to attract and retain food tourists. The study also found that innovative capabilities including adoption of new technology, adopting eclectic approaches and the ability to provide awide assortment of dishes and regular menu updateswas very instrumental in enhancing the level of inward internationalization. As such, the study through three models provides a theoretical explanation for the degree of inward internationalization of African-ethnic restaurants, and presents its theoretical, methodological, policy and managerial implications.enDynamic capabilitiesInward internationalizationEthnic restaurantsEast AfricaArticle