Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/19237
DC FieldValueLanguage
dc.contributor.authorOlya, Hossein-
dc.contributor.authorAltinay, Levent-
dc.contributor.authorFarmaki, Anna-
dc.contributor.authorAinur, Kenebayeva-
dc.contributor.authorGursoy, Dogan-
dc.date.accessioned2020-10-21T10:03:13Z-
dc.date.available2020-10-21T10:03:13Z-
dc.date.issued2020-01-01-
dc.identifier.citationJournal of Sustainable Tourism, 2020en_US
dc.identifier.issn1747-7646-
dc.identifier.urihttps://ktisis.cut.ac.cy/handle/10488/19237-
dc.description.abstractThis study investigates the effects of hotel’s sustainability practices in three areas of sustainability and familiarity with those practices on hotel guest satisfaction and loyalty in the Kazakhstan hotel industry. Using a structural equation modelling (SEM) and fuzzy-set Qualitative Comparative Analysis (fsQCA), findings reveal that social and environmental dimensions play positive roles on guests’ satisfaction and loyalty while the economic dimension and familiarity are not significantly related to guest loyalty, although they are likely to improve guest satisfaction. Furthermore, results of the analysis of the necessary conditions to achieve the expected model outcomes indicate that all three sustainability dimensions are necessary for sustainability efforts to have the most positive effect on guest satisfaction and loyalty. Results also indicate that although familiarity alone is insufficient, its combination with the social dimension increases guest satisfaction and loyalty. Findings provide theoretical and practical insights into sustainability practices in the hotel industry.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofJournal of Sustainable Tourismen_US
dc.rights© Taylor & Francis Groupen_US
dc.subjectFamiliarityen_US
dc.subjectHotelsen_US
dc.subjectKazakhstanen_US
dc.subjectLoyaltyen_US
dc.subjectSatisfactionen_US
dc.subjectSustainability practicesen_US
dc.titleHotels’ sustainability practices and guests’ familiarity, attitudes and behavioursen_US
dc.typeArticleen_US
dc.collaborationUniversity of Sheffielden_US
dc.collaborationOxford Brookes Universityen_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationUniversity of International Businessen_US
dc.collaborationWashington State Universityen_US
dc.collaborationUniversity of Johannesburgen_US
dc.subject.categoryEconomics and Businessen_US
dc.journalsSubscriptionen_US
dc.countryUnited Kingdomen_US
dc.countryCyprusen_US
dc.countryKazakhstanen_US
dc.countryUnited Statesen_US
dc.countrySouth Africaen_US
dc.subject.fieldSocial Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1080/09669582.2020.1775622en_US
dc.identifier.scopus2-s2.0-85087124001en
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85087124001en
dc.contributor.orcid#NODATA#en
dc.contributor.orcid#NODATA#en
dc.contributor.orcid#NODATA#en
dc.contributor.orcid#NODATA#en
dc.contributor.orcid#NODATA#en
cut.common.academicyear2019-2020en_US
item.cerifentitytypePublications-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.openairetypearticle-
crisitem.journal.journalissn1747-7646-
crisitem.journal.publisherTaylor & Francis-
crisitem.author.deptDepartment of Hotel and Tourism Management-
crisitem.author.facultyFaculty of Management and Economics-
crisitem.author.orcid0000-0002-9996-5632-
crisitem.author.parentorgFaculty of Management and Economics-
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