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1 – 1 of 1Sebahattin Emre Dilek and David A. Fennell
The purpose of this study was to investigate the hotel selection preferences of vegetarians in Turkey.
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.
Details