Determination of Managers’ Attitudes Towards Eco-Labeling Applied in the Context of Sustainable Tourism and Evaluation of the Effects of Eco-Labeling on Accommodation Enterprises
Abstract
:1. Introduction
2. Literature Review
2.1. Eco-Label
2.2. Eco-Labels in Tourism and Its Historical Development
2.3. Purpose of Eco-Labels in Tourism
3. Materials and Method
3.1. Data Collection
3.2. Measurement Instrument
3.3. Data Analysis
4. Findings
4.1. Respondent Characteristics
4.2. Results of Exploratory Factor Analysis
4.3. Clustering Analysis Results
4.4. CHAID Analysis Results
4.5. Results of Eco-Labeling Activities on Accommodation Businesses
5. Discussions
6. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Classification of Hotel | |||||
---|---|---|---|---|---|
Gender | 5 Star (n = 166) | 4 Star (n = 44) | 3 Star (n = 88) | Other Hotel (n = 110) | Total |
Female | 15.7% | 25.0% | 34.1% | 34.5% | 25.7% |
Male | 84.3% | 75.0% | 65.9% | 65.5% | 74.3% |
Age | 5 Star | 4 Star | 3 Star | Other Hotel | Total |
27–33 Years | 13.9% | 15.9% | 14.8% | 10.0% | 13.2% |
34–40 years | 60.8% | 52.3% | 55.7% | 61.8% | 59.1% |
41–47 years | 22.3% | 29.5% | 28.4% | 26.4% | 25.5% |
48 years and older | 3.0% | 2.3% | 1.1% | 1.8% | 2.2% |
Education | 5 Star | 4 Star | 3 Star | Other Hotel | Total |
Primary education | 1.8% | 15.9% | 23.9% | 25.5% | 14.5% |
High school | 24.1% | 40.9% | 60.2% | 43.6% | 39.0% |
Bachelor | 74.1% | 43.2% | 15.9% | 30.9% | 46.6% |
Department | 5 Star | 4 Star | 3 Star | Other Hotel | Total |
Sales and Marketing manager | 17.5% | 6.8% | 1.1% | 8.2% | 10.3% |
Front office manager | 29.5% | 13.6% | 6.8% | 13.6% | 18.6% |
General manager | 15.7% | 6.8% | 2.3% | 1.8% | 8.1% |
Human resources Manager | 12.7% | 18.2% | 6.8% | 10.9% | 11.5% |
Housekeeping manager | 4.8% | 15.9% | 35.2% | 26.4% | 18.4% |
Food and beverage manager | 12.0% | 22.7% | 30.7% | 23.6% | 20.3% |
Kitchen manager | 7.8% | 15.9% | 17.0% | 15.5% | 12.7% |
Type of hotel activity | 5 Star | 4 Star | 3 Star | Other Hotel | Total |
Seasonal | 50.0% | 79.5% | 89.8% | 72.7% | 67.9% |
All year | 50.0% | 20.5% | 10.2% | 27.3% | 32.1% |
Eco-label ownership status of the hotel | 5 Star | 4 Star | 3 Star | Other Hotel | Total |
Yes | 88.0% | 38.6% | 2.3% | 26.4% | 47.5% |
No | 12.0% | 61.4% | 97.7% | 73.6% | 52.5% |
Mean | Factor Loadings | Eigenvalues | The Ratio of Variance | Cronbach’s Alpha | |
---|---|---|---|---|---|
Application Dost and Difficulty | 2.56 | 5331 | 15.733 | 0.901 | |
Getting the eco-label system is costly | 2.38 | −0.906 | |||
Service offerings of hotels with an eco-label system are more costly than hotels without an eco-label system | 2.91 | −0.875 | |||
Getting the eco-label system is laborious | 2.34 | −0.872 | |||
Performing eco-label procedures are exhausting | 2.40 | −0.870 | |||
It is very difficult for the hotel to ensure both profitability and protect the environment at the same time | 2.79 | −0.842 | |||
Eco-labeling in hotels can only be fully implemented when operating costs are reduced | 2.73 | −0.830 | |||
Employee Engagement and Environmental Awareness | 3.61 | 3991 | 11.778 | 0.898 | |
Eco-labeling provides environmental awareness to employees | 3.95 | 0.879 | |||
Eco-labeling increases employee satisfaction | 3.39 | 0.869 | |||
Eco-labeling increases employee loyalty to the company | 3.31 | 0.861 | |||
Eco-labeling enables managers to display environmentally sensitive management | 3.64 | 0.765 | |||
Eco-labeling increases the sensitivity of managers to the environment | 3.77 | 0.702 | |||
Benefit of Profitability and Competitive Advantage | 3.58 | 3839 | 11.330 | 0.937 | |
Eco-labeling increases business profitability | 3.84 | 0.869 | |||
Eco-labeling increases occupancy rates | 3.49 | 0.841 | |||
Eco-labeling provides competitive advantage | 3.58 | 0.832 | |||
Eco-labeling gives to hotels bargaining power against tour operators | 3.42 | 0.781 | |||
Reduction of Operating Costs | 3.54 | 3516 | 10.376 | 0.877 | |
Eco-label applications reduce costs | 3.61 | 0.851 | |||
Eco-label applications increase operating costs | 2.58 | −0.841 | |||
Eco-label applications reduce energy costs | 3.58 | 0.807 | |||
Eco-label applications reduce water costs | 3.57 | 0.801 | |||
Contribution to Business Reputation | 3.43 | 3097 | 9.140 | 0.891 | |
Eco-labeling increases the social reputation of hotels | 3.53 | 0.878 | |||
Hotels with an eco-label are the businesses that employees want to work in as a priority | 3.44 | 0.860 | |||
Hotels with eco-label are the businesses that tour operators want to work primarily | 3.86 | 0.801 | |||
Hotels with eco-label are priority preference of suppliers | 2.88 | 0.766 | |||
Ensuring Sustainable Management Awareness | 3.95 | 2601 | 7.676 | 0.899 | |
Eco-labeling significantly contributes to the sustainable management of hotels | 4.00 | 0.864 | |||
Eco-label systems severely reduce the negative effects of hotels on the environment | 4.00 | 0.861 | |||
Eco-label systems contribute significantly to the institutionalization of hotels | 3.84 | 0.0743 | |||
Customer Satisfaction Impact | 3.25 | 1988 | 5.867 | 0.851 | |
Eco-labelling increases customer satisfaction | 3.24 | 0.801 | |||
Eco-labelling increases customer loyalty | 3.25 | 0.711 | |||
The necessity of dissemination of eco-labels | 3.79 | 1814 | 5.354 | 0.737 | |
Eco-labels should be mandatory at all hotels | 3.85 | 0.891 | |||
The government should support the dissemination of eco-label systems in hotels | 4.24 | 0.556 | |||
Kaiser–Meyer–Olkin Measure of Sampling Adequacy | 0.921 | ||||
Bartlett’s Test of Sphericity | 17,396.518 (df: 435) p = 0.00 | ||||
The Ratio of Total Variance | 77.254% | ||||
Overall Cronbach’s Alpha | 0.840 |
Clusters | SD | ||||||
---|---|---|---|---|---|---|---|
1 n = 78 (%19) | 2 n = 117 (%29) | 3 n = 213 (%52) | 1 | 2 | 3 | ||
Application Cost and Difficulty | Mean | 3.87 | 3.24 | 1.77 | 0.19 | 0.15 | 0.22 |
Employee Engagement and Environmental Awareness | Mean | 2.17 | 3.19 | 4.38 | 0.25 | 0.15 | 0.16 |
Benefit of Profitability and Competitive Advantage | Mean | 2.36 | 3.27 | 4.20 | 0.51 | 0.26 | 0.30 |
Reduction of Operating Costs | Mean | 2.37 | 3.24 | 4.14 | 0.42 | 0.19 | 0.27 |
Contribution to Business Reputation | Mean | 2.30 | 3.07 | 4.04 | 0.20 | 0.17 | 0.22 |
Ensuring Sustainable Management Awareness | Mean | 2.44 | 3.57 | 4.70 | 0.56 | 0.38 | 0.28 |
Customer Satisfaction Impact | Mean | 1.87 | 3.07 | 3.85 | 0.30 | 0.22 | 0.36 |
The necessity of dissemination of Eco-Labels | Mean | 3.34 | 3.19 | 4.77 | 0.31 | 0.29 | 0.38 |
Sustainable Management Policies | Yes | No | t | p |
n = 194 | n = 214 | |||
1. Policies to reduce negative impacts on your business environment | 3.73 | 2.31 | 26.539 | 0.000 * |
2. Policies to support the local economy | 3.76 | 1.96 | 38.09 | 0.000 * |
3. Policies to protect local culture and traditions | 3.81 | 1.80 | 38.762 | 0.000 * |
4. Occupational health and safety policies | 4.40 | 3.54 | 17.241 | 0.000 * |
Training and Information Activities | Yes | No | t | p |
n = 194 | n = 214 | |||
5. Training employees on environmental issues | 4.54 | 1.95 | 59.29 | 0.000 * |
6. Occupational health and safety trainings | 4.64 | 2.97 | 29.211 | 0.000 * |
7. Informing all employees of the hotel’s initiatives on environmental issues | 3.26 | 1.87 | 27.227 | 0.000 * |
Energy and Water Saving Management | Yes | No | t | p |
n = 194 | n = 214 | |||
8. Energy saving applications in customer rooms and common areas of hotel | 4.89 | 4.28 | 14.071 | 0.000 * |
9. Recording all energy consumption in monthly form | 4.95 | 4.93 | 0.594 | 0.553 |
10. Informing customers about energy savings | 4.70 | 3.92 | 16.392 | 0.000 * |
11. Water saving applications in customer rooms and common areas of hotel | 4.74 | 4.21 | 12.849 | 0.000 * |
12. Recording all water consumption in monthly form | 4.97 | 4.92 | 2.128 | 0,034 * |
13. Informing customers about water savings | 4.69 | 4.00 | 16.931 | 0.000 * |
Environmental Waste Management | Yes | No | t | p |
n = 194 | n = 214 | |||
14. Collection of wastes by category | 4.52 | 2.05 | 42.194 | 0.000 * |
15. Recording the amount of waste food on a daily basis | 4.35 | 1.53 | 51.592 | 0.000 * |
Employees Oriented Applications | Yes | No | t | p |
n = 194 | n = 214 | |||
16. Payment of overtime fees | 4.94 | 4.83 | 3.57 | 0.000 * |
17. Implementation of the personnel discipline regulation | 4.00 | 1.56 | 41.565 | 0.000 * |
18. Giving orientation training before starting work | 4.12 | 1.73 | 39.068 | 0.000 * |
19. Applications of employee suggestion and complaint | 3.43 | 1.79 | 25.989 | 0.000 * |
20. Rewarding of environmentally friendly employees | 223 | 1.03 | 35.926 | 0.000 * |
Informing Customers | Yes | No | t | p |
n = 194 | n = 214 | |||
21. No negative impact on local community access to resources | 4.53 | 4.52 | 0.152 | 0.879 |
22. Informing customers about local people and local culture | 3.15 | 2.06 | 15.507 | 0.000 * |
23. Consideration of the opinions of the local community and the employees on the construction of new investments | 1.59 | 1.58 | 0.273 | 0.785 |
24. Introducing our sustainability programs to customers | 4.58 | 1.28 | 70.607 | 0.000 * |
25. Informing our customers that we are environmentally friendly | 4.88 | 1.96 | 52.917 | 0.000* |
26. Giving information about local traditions, culture, dress, natural and cultural heritage to customers | 4.21 | 2.51 | 36.008 | 0.000 * |
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Yılmaz, Y.; Üngüren, E.; Kaçmaz, Y.Y. Determination of Managers’ Attitudes Towards Eco-Labeling Applied in the Context of Sustainable Tourism and Evaluation of the Effects of Eco-Labeling on Accommodation Enterprises. Sustainability 2019, 11, 5069. https://doi.org/10.3390/su11185069
Yılmaz Y, Üngüren E, Kaçmaz YY. Determination of Managers’ Attitudes Towards Eco-Labeling Applied in the Context of Sustainable Tourism and Evaluation of the Effects of Eco-Labeling on Accommodation Enterprises. Sustainability. 2019; 11(18):5069. https://doi.org/10.3390/su11185069
Chicago/Turabian StyleYılmaz, Yusuf, Engin Üngüren, and Yaşar Yiğit Kaçmaz. 2019. "Determination of Managers’ Attitudes Towards Eco-Labeling Applied in the Context of Sustainable Tourism and Evaluation of the Effects of Eco-Labeling on Accommodation Enterprises" Sustainability 11, no. 18: 5069. https://doi.org/10.3390/su11185069