Discovering the hotel selection factors of vegetarians: the case of Turkey
| dc.authorid | 000-0001-7830-1928 | en_US |
| dc.contributor.author | Dilek, Sebahattin Emre | |
| dc.contributor.author | Fennell, David A. | |
| dc.date.accessioned | 2019-07-01T08:27:55Z | |
| dc.date.available | 2019-07-01T08:27:55Z | |
| dc.date.issued | 2018-11-19 | en_US |
| dc.department | Batman Üniversitesi Turizm İşletmeciliği ve Otelcilik Yüksekokulu Gastronomi ve Mutfak Sanatları Bölümü | en_US |
| dc.description | 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. | en_US |
| dc.description.abstract | 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. | en_US |
| dc.identifier.citation | 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 | en_US |
| dc.identifier.endpage | 506 | en_US |
| dc.identifier.issn | 1660-5373 | |
| dc.identifier.issn | 1759-8451 | |
| dc.identifier.issue | 4 | en_US |
| dc.identifier.scopusquality | Q1 | en_US |
| dc.identifier.startpage | 492 | en_US |
| dc.identifier.uri | https://doi.org/10.1108/tr-11-2017-0175 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12402/2155 | |
| dc.identifier.volume | 73 | en_US |
| dc.identifier.wosquality | Q2 | en_US |
| dc.indekslendigikaynak | Web of Science | en_US |
| dc.indekslendigikaynak | Scopus | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Emerald | en_US |
| dc.relation.isversionof | 10.1108/tr-11-2017-0175 | en_US |
| dc.relation.journal | Tourism Review | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.rights | Attribution-NonCommercial-ShareAlike 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/us/ | * |
| dc.subject | Ethics | en_US |
| dc.subject | Hotel Selection | en_US |
| dc.subject | Tourism | en_US |
| dc.subject | Turkey | en_US |
| dc.subject | Vegan | en_US |
| dc.subject | Vegetarian | en_US |
| dc.title | Discovering the hotel selection factors of vegetarians: the case of Turkey | en_US |
| dc.type | Article | en_US |
