The Effect of Sustainable Trends on Customer Satisfaction in Hurghada Resorts, Egypt
DOI:
https://doi.org/10.58982/injogt.v5i1.506Keywords:
Sustainability, Hospitality, Hotels, Customer Satisfaction, Environmentally FriendlyAbstract
Abstract
Purpose: This study examines how sustainable trends affect consumer satisfaction, loyalty, and willingness to choose destinations and places.
Research methods: The sample size for this study was derived based on the coherence formula. The questionnaire was framed after reviewing adequate literature. The questionnaire was distributed among 300 respondents with convenience sampling and random sampling methods. The guest database was requested from the local travel agencies and tour operators. The questionnaire was distributed through internet channels. Data was collected with the help of personal interviews and telephone conversations. The self-administered survey method was used to get information about the questionnaire's constructs. A total of 219 complete responses were recorded. A response rate of 73% was observed from the target population. The data was collected between January 2022 and June 2022.
Findings: This research examines the full scope of the effect that the sustainable hospitality trends of different types of hospitality enterprises have on the opinions of their clients. Actions in the environmental and economic dimensions of sustainable hospitality practices are found to positively affect customer satisfaction, loyalty, and willingness to pay a premium; actions in the social dimension are found to positively affect customer satisfaction but negatively affect customer willingness to pay a premium.
Implications: The effect of sustainable trends on customer satisfaction is that customers agree to take actions such as buying back products and services, recommending products and services to others, buying other types of products, being interested in buying food and beverage products in Hurghada resorts.
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Copyright (c) 2024 Fahd Yousry, Sameh Gamal Saad, Fatma Mohamed
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.