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Discovering the hotel selection factors of vegetarians: the case of Turkey

Sebahattin Emre Dilek (Batman University, Batman, Turkey)
David A. Fennell (Department of Geography and Tourism Studies, Brock University, St. Catharines, Canada)

Tourism Review

ISSN: 1660-5373

Article publication date: 13 July 2018

Issue publication date: 24 October 2018




The purpose of this study was to investigate the hotel selection preferences of vegetarians in Turkey.


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.


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.


This study is the first of its kind in the tourism literature.



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.


Dilek, S.E. and Fennell, D.A. (2018), "Discovering the hotel selection factors of vegetarians: the case of Turkey", Tourism Review, Vol. 73 No. 4, pp. 492-506.



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