Figure 1:
Figure 2:
Profile of respondents
| Variable | N=374 | Percent (%) |
|---|---|---|
| Gender | ||
| Male | 113 | 30.2% |
| Female | 72% | 69.8% |
| Age | ||
| Under 20 | 54 | 14.4% |
| 20-40 | 256 | 68.4% |
| 41-60 | 58 | 15.5% |
| Over 60 | 6 | 1.6% |
| Marital status | ||
| Single | 141 | 37.7% |
| Married | 227 | 60.7% |
| Separated | 5 | 1.3% |
| Widowed | 1 | 0.3% |
| Education | ||
| Middle | 1 | 0.3% |
| High | 26 | 7.0% |
| Tertiary | 347 | 92.8% |
| Country | ||
| America | 97 | 25.9% |
| Britain | 80 | 21.4% |
| Canada | 33 | 8.8% |
| China | 47 | 12.6% |
| Cote d'Ivoire | 10 | 2.7% |
| France | 9 | 2.4% |
| Germany | 63 | 16.8% |
| Netherlands | 12 | 3.2% |
| Nigeria | 13 | 3.5% |
| South Africa | 10 | 2.7% |
| Occupation | ||
| Student | 78 | 20.9% |
| Employed | 29.4 | 78.6% |
| Unemployed | 1 | 0.3% |
| Retired | 1 | 0.3% |
Reliability test using Cronbach’s Alpha
| Constructs | Number of Items | Cronbach’s Alpha |
|---|---|---|
| 1. Socio – Demographic Characteristics | 9 | 0.841 |
| 2. Loya lty | 4 | 0.807 |
Anova results on differences of the demographic profile on respondents‘ loyalty
| Tests of Between-Subjects Effects | |||||
|---|---|---|---|---|---|
| Dependent Variable: Tourist Loyalty | |||||
| Source | Sum of Squares | Df | Mean Square | F | Sig. |
| Model | 8549.774a | 15 | 569.985 | 9959.369 | .000 |
| Gender | .025 | 1 | .025 | .441 | .507 |
| Age | .036 | 4 | .009 | .157 | .960 |
| Marital status | .390 | 4 | .098 | 1.706 | .148 |
| Occupation | .277 | 3 | .092 | 1.612 | .186 |
| Education | .520 | 2 | .260 | 4.542 | .011 |
| Error | 20.546 | 359 | .057 | ||
| Total | 8570.320 | 374 | |||
| a. R Squared = .998 (Adjusted R Squared = .998) | |||||
Socio-demographics of international tourists in Ghana from 2019 to 2022
| Year | 2019 | 2020 | 2021 | 2022 |
|---|---|---|---|---|
| Gender | ||||
| Male | 28% | 38% | 42.55% | |
| Female | 72% | 62% | 57.45% | |
| Age bracket | ||||
| 18 & below years | 1.60% | 0.99% | 5.00% | 1.93% |
| 18-29 | 30.70% | 31.90% | 45.60% | 3.86 |
| 30-39 | 28% | 28.30% | 28.20% | 32.35% |
| 40-49 | 20.50% | 18.70% | 18.10% | 21.34% |
| 50-59 | 12.20% | 12.10% | 2.70% | 10.25% |
| 60 and above | 7% | 8.10% | 0.40% | 0.28% |
| Education | ||||
| High school | 12% | *** | *** | *** |
| Bachelor | 48% | *** | *** | *** |
| Postgraduate | 33% | *** | *** | *** |
| Others | 7% | *** | *** | *** |
| Employment | ||||
| Employed | 73% | *** | 47.00% | *** |
| Self-Employed | 14% | *** | 33.60% | *** |
| Unemployed Student | 5% | *** | 3.60% | *** |
| Retired | 6% | *** | 14.60% | *** |
| Others | 3% | *** | 1.20% | *** |
| Purpose of Visit | ||||
| Business | 32% | 33.7% | 29.7% | 24.2% |
| Family & friends | 13% | 12.5% | 23.6% | 19.9% |
| Holidays | 14% | 12.3% | 14.9% | 12.9% |
| Conference | 10% | 5.3% | 3.8% | 10.1% |
| Others | 8% | 0.7% | 3.2% | 5.7% |
| Number of times visited | ||||
| 1st Time | 66% | 39.69% | 24.67% | |
| 2nd Time | 15% | 23.35% | 17.51% | |
| 3rd Time | 14% | 9.34% | 10.88% | |
| More than 3 Times | 15% | 27.62% | 46.94% |
j_ejthr-2025-0020_tab_006
| 1. Effect of Culinary Tourism on Tourist Loyalty in Ghana | SD | D | N | A | SA |
|---|---|---|---|---|---|
| A: Food Quality | |||||
| 1. Ghana offers excellent quality culinary tourism services | |||||
| 2. Ghana’s quality of culinary products conforms with my requirements | |||||
| 3. I will probably visit Ghana again mainly for its culinary | |||||
| 4. Ghana’s quality of culinary products is standard | |||||
| 5. Ghana’s quality of culinary products is valuable | |||||
| B: Food Quantity | |||||
| 1. Ghana’s food portions are nutritionally balanced | |||||
| 2. Ghana’s food portion sizes are standard | |||||
| 3. Ghana food portions (amount) are correctly plated | |||||
| 4. Ghana food portions (amount) are plated to meet the standard portion size per serving | |||||
| 5. Ghana food portions (amount) are correctly plated in an ideal plate size | |||||
| C: Food Authenticity | |||||
| 1. I would recommend others to visit Ghana to experience the authentic cuisines they offer | |||||
| 2. Ingredients used in preparing food are wholesome | |||||
| 3. Ingredients used in preparing food are unadulterated | |||||
| 4. Ghana presents accurate and appropriate content of its cuisines | |||||
| 5. Ghana’s culinary enable a consumer to get what they pay for and increases their overall level of trust in food. | |||||
| D: Food Variety | |||||
| 1. Ghana offers different types of food from the entire range of food groups like vegetables, fruit, cereals, meat, fish, and dairy products. | |||||
| 2. Ghana offers different types of food from light to thick in consistency, soft to hard in texture, sip to munch, bite to chew and others | |||||
| 3. Ghana offers different types of food (Local vegan, local vegetarian and others) | |||||
| 4. Ghana offers different types of vegetables (root, tuber, leafy, fruit, bulb, cruciferous, etc. | |||||
| 5. Ghana offers different types of meat (poultry, beef, mutton, pork, chevron, fish, crustacean, Mollusca, etc.) | |||||
| E: Food Hygiene | |||||
| 1. Foods are prepared in a clean and hygienic environment | |||||
| 2. Food service providers practice high standards of hygiene | |||||
| 3. Ingredients used in preparing food are wholesome | |||||
| 4. Tools and equipment used in cooking and serving are well-cleaned | |||||
| 5. Food service providers are neatly and professionally dressed |
Related items to tourist visitation
| Variable | N=374 | Percent (%) |
|---|---|---|
| The main purpose of the visit | ||
| Food | 12 | 3.2% |
| Friends & Family | 115 | 30.7% |
| Holidays | 224 | 59.9% |
| Conference Business | 22 | 5.9% |
| Others | 1 | 0.3% |
| Number of Visits to Ghana | ||
| 1stTime | 29 | 7.8% |
| Two Times | 129 | 34.5% |
| Three Times | 154 | 41.2% |
| More than three times | 62 | 16.6% |
| Have you ever tasted any of the Ghanaian dishes? | ||
| Yes | 374 | 100.0% |
| How many times have you tasted any of the Ghanaian dishes? | ||
| 1st Times | 1 | 0.3% |
| Two Times | 22 | 5.9% |
| Three Times | 88 | 23.5% |
| More than three times | 263 | 70.3% |
j_ejthr-2025-0020_tab_007
| 2: Tourist Loyalty to Culinary Tourism | SD | D | N | A | SA |
|---|---|---|---|---|---|
| A: Food Quality | |||||
| 1. I will probably visit Ghana again, mainly for its culinary | |||||
| 2. Ghana food portions (amount) are correctly plated. I will recommend | |||||
| 3. I would recommend others to visit Ghana to experience the authentic cuisines they offer | |||||
| 4. Ghana offers different types of food from light to thick in consistency, soft to hard in texture, sip to munch, bite to chew and others. I had a nice experience. | |||||
| 5. Food service providers are neatly and professionally dressed; I will recommend them to others. |