Investigating the Inclusion of Local Cuisines on Hotel Menus in Accra

DOI

10.2991/978-2-38476-527-0_14How to use a DOI?

Keywords

local cuisine inclusion; hospitality management; culinary heritage; sustainable gastronomy; hotel operations in Ghana

Abstract

The inclusion of local cuisines in hotel menus is vital for preserving cultural identity and enriching the hospitality experience. Yet, in many hotels across Accra, international dishes continue to dominate, often at the expense of indigenous food traditions. This study investigates the key factors that influence the inclusion of local cuisine on hotel menus, evaluates the perceived effectiveness of promotional strategies, and identifies staff perceptions and challenges associated with implementation. A cross-sectional survey design was adopted, involving 96 respondents (81 staff and 15 managers) from four hotels. Descriptive statistics and Welch’s t-tests were used to examine differences between management and staff perspectives. The findings indicate that economic considerations and guest preferences are the strongest determinants of menu decisions, while ingredient availability, authenticity, and sustainability also exert notable influence. Both managers and staff view digital marketing and guest feedback systems as highly effective strategies for promoting local cuisine. However, skill limitations, inconsistent supply chains, and the need to cater to diverse international preferences remain significant barriers. The study proposes a conceptual framework connecting economic factors, consumer demand, and organizational readiness to successful inclusion of local cuisine, moderated by hotel class, staff expertise, and digital engagement. Practical implications emphasize strengthening local supplier partnerships, investing in culinary training, and developing culturally authentic marketing narratives. Collectively, these actions can enhance Ghana’s hospitality competitiveness while safeguarding its culinary heritage.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Eric Edem Mensah
AU  - Regina Enyonam Adonu
AU  - Ebenezer Narteh Nartey
AU  - Ohenewa Shirley Eshun
PY  - 2025
DA  - 2025/12/24
TI  - Investigating the Inclusion of Local Cuisines on Hotel Menus in Accra
BT  - Proceedings of the International Conference on Applied Arts, Design, and Sustainability (ICAADS 2025)
PB  - Atlantis Press
SP  - 208
EP  - 232
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-527-0_14
DO  - 10.2991/978-2-38476-527-0_14
ID  - Mensah2025
ER  -