The Effect of Environmental Management Practices and Knowledge in Strengthening Responsible Behavior: The Moderator Role of Environmental Commitment

This study examines the effects of environmental management practices on environmental knowledge and environmentally responsible behavior by means of an environmental commitment moderator variable regarding the hotel employees in Manavgat–Türkiye. The existing literature on the relevant concepts has provided the theoretical basis of the research. Using the stratified convenience sampling method, a sample of 403 hotel employees from various hotels in the region participated in the survey. First of all, data screening analysis was used for the analysis of research data and the results obtained were analyzed through the AMOS program to test the structural model. According to the research results, it has been determined that environmental management practices are considered to be an important variable in terms of environmental knowledge and environmental knowledge positively affects the level of responsible behavior. In addition, it has been concluded that environmental commitment strengthens the relationship between these variables. In future research, it is predicted that the implementation of this study, which has been applied to hotel employees, in other areas of the tourism sector by taking into account the variables such as organizational commitment, business attachment, organizational performance, and employee attitude will enrich the literature

The Effect of Responsible Tourism Perception on Place Attachment and Support for Sustainable Tourism Development: The Moderator Role of Environmental Awareness

In this study, the effect of local people’s perceptions regarding responsible tourism on place attachment and the moderator role of environmental awareness in the effect of place attachment on support for sustainable tourism development has been determined. The research was conducted on local people in a sample of Antalya Manavgat, one of the most important tourism destinations in Turkey. The data were obtained through convenience sampling method, and the analysis was carried out with 482 questionnaires. The AMOS program was used to test the hypothetical model developed within the context of the research, and the Process macro (model 1) was preferred to determine the moderator effect. As a result of the evaluation, it has been found that the sub-dimensions of economic, social, and environmental perception positively affect the place attachment of local people, while the cultural perception sub-dimension has no effect. The effect of place attachment on support for sustainable tourism development is another finding of the study. Moreover, the moderator role of environmental awareness in the effect of place attachment on support for sustainable tourism development has also been determined

How Do Food Neophobia and Neophilia Moderate the Effect of Local Food Quality on Dining Satisfaction and Post-Dining Behavioral Intention in the Perspective of Sustainable Gastronomy Tourism?

This study examines the relationship between local food quality perception, dining satisfaction, and post-dining behavioral intention in the context of sustainable gastronomy tourism in Manavgat/Antalya. The research also analyzes the moderator roles of food neophilia and neophobia in this relationship. A face-to-face survey was conducted with the tourists who visited the region and experienced local restaurants. Accordingly, 487 participants were interviewed. In order to analyze the collected data, data survey analysis was applied, and the findings were analyzed using AMOS software (Version 24) to test the structural model. The results have shown that the core perceptions of local food and delivery quality positively affect dining satisfaction, whereas no effect on external quality has been found. Moreover, the findings have also revealed that dining satisfaction positively influences post-dining behavioral intention. In addition, food neophilia and neophobia moderate the relationship between dining satisfaction and post-dining behavioral intention. These findings have emphasized the importance of promoting local food quality to increase tourists’ dining satisfaction and their intention to participate in sustainable gastronomy tourism. Destination managers should collaborate with food producers to create a branded local food line that offers sustainable and delicious options, thereby enhancing the travel experiences of domestic and foreign tourists