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Business News of Wednesday, 29 December 2010

Source: Daily Guide

Tourist Arrivals To Hit 1m In 2011

Government is poised to increase tourist arrivals in the country from 74,800 to one million annually from 2011, to increase tourist receipts, the Deputy Minister of Tourism, Kobby Acheampong, has said in Accra.

The Minister said his outfit had adopted pragmatic measures by addressing challenges of product development, packaging and marketing and accommodation and transportation to ensure the realisation of its objectives.

“I believe this will have a positive impact on the hospitality industry as visitors to the country for business and leisure cannot afford to miss cuisines prepared by the players in the industry,” Mr Acheampong said when he spoke at the 24th Graduation Ceremony of the EKGS Culinary Institute for 120 graduands who undertook a six-week vocational training.

He appealed to the graduates to adopt standard business practices to ensure their survival and develop the tourism industry, as Ghana’s hospitality industry was fast growing.

“Although competition is tough, I believe the most important thing you can do to be successful is plan, prepare, have willingness to work and be passionate about your career,” he advised.

Mr Acheampong urged the graduands to pay more attention to quality and tasty local dishes to make them more attractive and appealing to tourists.

Efua Goode-Arthur, Director of EKGS Culinary Institute, said the institute, over the years, had gone through many phases of development and was capable of rubbing shoulders with culinary service providers globally.

She said there was the need for culinary service providers to build their capacity and be abreast with new trends in the industry since society was dynamic and developing.

“It is only when we do this that we can keep up with new developments, methods and products so that we are not consigned to the periphery of the industry for foreigners to have a field’s day,” she said.

She called on the Government to consider waiving the taxes on the tools and equipment used in the culinary sub-sector to help address unemployment problems.