Selection of traditional catering establishments in Ghana: Diners’ perspectives

ABSTRACT

This article empirically investigates the factors that determine diners’ decision-making in choosing to eat at traditional catering establishments in Ho, Ghana. A self-administered questionnaire was completed by a sample of 199 patrons selected from five traditional catering establishments. Following the use of descriptive and inferential statistics, hygienic and cleanliness factors were found to be critical in the selection process while the quantity of food and pricing were least important. A significant proportion of women compared to men preferred eating at home to buying food prepared out-of-home. Craft and trade workers were more likely to eat food prepared out-of-home than salaried workers.

KEYWORDS:

• Choice of eateries
• Ghana
• traditional catering establishments