Food tourism is more than just trying to experience new foods in other communities. As a result, food, in addition to being a means for the tourist, is a tourist destination. Accordingly, the purpose of this study is to investigate the role of organizational factors affecting the entrepreneurship of rural women and its feedback in the development of food tourism in the village of Serulat located in Guilan province. The present study is applied in terms of purpose and descriptive-analytical in nature and method. The statistical population of the study was 509 people including 261 males and 248 females who live in Serulat village. In this study, the required sample size was calculated using Cochran's formula at 95% confidence level and 1% error to 93 rural women. In order to collect information, the library method was used for the theoretical foundations of the research, as well as a questionnaire and interviews with village officials and experts. In order to assess the validity of the questionnaire from the content validity method and to determine the reliability, the questionnaire was distributed twice in 30 days with an interval of 30 days among rural households and tourists in the study area. The results obtained were used twice to compare the two ratios to determine the reliability of the questionnaire. The ratio of answers is the same in two turns and in fact the questionnaire is valid. The research hypothesis was tested by trait independence test using chi-square distribution. The results showed that there is a significant relationship between the organizational characteristics of rural women entrepreneurs and the development of food tourism.