Discovering the hotel selection factors of vegetarians: the case of Turkey
Yükleniyor...
Dosyalar
Tarih
2018-11-19
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Emerald
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Attribution-NonCommercial-ShareAlike 3.0 United States
Attribution-NonCommercial-ShareAlike 3.0 United States
Özet
Purpose: The purpose of this study was to investigate the hotel selection preferences of vegetarians in Turkey. Design/methodology/approach: The questionnaire used in this study had four main sections: animal and environmentally friendly hotel attributes; hotel features and facilities; hotel food and beverage services; and demographic and travel information of respondents. Data were collected by way of face-to-face questionnaires from 328 self-identified vegetarians who visited the first vegan/vegetarian event – “Didim VegFest” – in Turkey on 29-30 April 2017. Findings: Eco-animal friendly hotels, customer requests and animal friendly and environmental ethics (main Factor 1); comfort and value, facilities and security, the natural environment and the staff and their services (main Factor 2); standards and sanitation, sensibility, atmosphere and knowledge (main Factor 3) were identified as the main hotel selection factors of vegetarians in Turkey. Originality/value: This study is the first of its kind in the tourism literature.
Açıklama
Received 19 November 2017 Revised 12 December 2017 Accepted 21 December 2017 This study was supported by the Vegan and Vegetarian Association of Turkey , which is a member of the International Vegetarian Union , the European Vegetarian Union , the European Vegetarian and the Animals News Alliance, and it is a legal representative of the Vegetarian/Vegan Label (V-Label) Certification in Turkey. The author would like to express thanks for their support.
Anahtar Kelimeler
Ethics, Hotel Selection, Tourism, Turkey, Vegan, Vegetarian
Kaynak
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
73
Sayı
4
Künye
Dilek, S. E., Fennell, D. A. (2018). Discovering the hotel selection factors of vegetarians: The case of Turkey. Tourism Review, 73(4), pp. 492-506. https://doi.org/10.1108/tr-11-2017-0175
