Dilek, Sebahattin EmreFennell, David A.2019-07-012019-07-012018-11-19Dilek, 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-11-2017-01751660-53731759-8451https://doi.org/10.1108/tr-11-2017-0175https://hdl.handle.net/20.500.12402/2155Received 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.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.eninfo:eu-repo/semantics/closedAccessAttribution-NonCommercial-ShareAlike 3.0 United StatesEthicsHotel SelectionTourismTurkeyVeganVegetarianArticle734492506Q1Q2