The success of a tourist attraction embeds in the provision of foodservice facilities that has the potential to offer the visitor experiences demanded at the sites. In an attempt to explore the relationships between v...The success of a tourist attraction embeds in the provision of foodservice facilities that has the potential to offer the visitor experiences demanded at the sites. In an attempt to explore the relationships between visitor attractions and foodservice in Ghana, this paper provides evidences from an investigation conducted at six selected visitor attractions at various destinations. Due to the paucity of published data on the concept under investigation, this study included two phases： qualitative followed up with a quantitative research. However, the second one, which was based on a survey involving international and domestic visitors （528）, is the main focus of this paper. The information gathered in phase one informed the design for the visitors＇ survey, whose data were analyzed through the Statistical Product and Service Solutions （SPSS）. Findings from the study showed a high demand for foodservices at all attractions. Collaborations among formally trained staff and informal or traditional foodservice outlets to develop local cuisines at visitor attractions offer the potential to positively support the tourism industry in Ghana as well as those of other African countries seeking to develop the tourism sectors of their economies. This paper may also be of interest to the relevant and international bodies such as UNWTO, UNDP, and UNEP who seek to promote the development of sustainable practices.展开更多
文摘The success of a tourist attraction embeds in the provision of foodservice facilities that has the potential to offer the visitor experiences demanded at the sites. In an attempt to explore the relationships between visitor attractions and foodservice in Ghana, this paper provides evidences from an investigation conducted at six selected visitor attractions at various destinations. Due to the paucity of published data on the concept under investigation, this study included two phases： qualitative followed up with a quantitative research. However, the second one, which was based on a survey involving international and domestic visitors （528）, is the main focus of this paper. The information gathered in phase one informed the design for the visitors＇ survey, whose data were analyzed through the Statistical Product and Service Solutions （SPSS）. Findings from the study showed a high demand for foodservices at all attractions. Collaborations among formally trained staff and informal or traditional foodservice outlets to develop local cuisines at visitor attractions offer the potential to positively support the tourism industry in Ghana as well as those of other African countries seeking to develop the tourism sectors of their economies. This paper may also be of interest to the relevant and international bodies such as UNWTO, UNDP, and UNEP who seek to promote the development of sustainable practices.
