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Mariia Iamkovaia
Department of Marine and Environmental Sciences, University of Cadiz, 11003 Cádiz, Spain

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Journal article
Published: 10 December 2020 in Tourism and hospitality management
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Purpose – The main goal of the present investigation is to estimate the level of tourists' environmental consciousness (EC), which forms their intention to behave environmentally friendly (EF) during vacation time. Design – Variables of environmental awareness, environmental perception, environmental attitude, and perceived behavioural control were employed to analyze the level of tourists EC. Methodology – A tourists’ questionnaire was carried out in four mature beach destinations in the province of Cadiz during the high summer season of 2018. A systematic random selection of respondents was conducted along the pathway parallel to each beach covering both the dry and intertidal areas. In addition, Paper and Pencil Interviewing (PAPI) was completed with the tourists. Approach – Latent class analysis (LCA) model was implemented the R statistical computing program to evaluate tourists’ EC. Findings - Results demonstrated that beach tourists can be divided into three groups with low, medium and high EC. The largest group of tourists has medium EC, followed by low and high ones. Thus, the outcome demonstrates that the majority of beachgoers have insufficient levels of EC and intention to behave in an environmentally friendly manner. Originality of the research – The research includes exceptional variables to demonstrate the level of tourists’ EC and the most probable behaviour of derived groups. Moreover, the statistical analysis provides socio-geographic characteristics of these groups of tourists. Thus, the investigation serves local policymakers as a complementary tool to design an adequate management model of sustainable tourism development.

ACS Style

Mariia Iamkovaia; Manuel Arcila; Filomena Cardoso Martins; Alfredo Izquierdo. ENVIRONMENTAL CONSCIOUSNESS OF BEACH TOURISTS. Tourism and hospitality management 2020, 26, 399 -417.

AMA Style

Mariia Iamkovaia, Manuel Arcila, Filomena Cardoso Martins, Alfredo Izquierdo. ENVIRONMENTAL CONSCIOUSNESS OF BEACH TOURISTS. Tourism and hospitality management. 2020; 26 (2):399-417.

Chicago/Turabian Style

Mariia Iamkovaia; Manuel Arcila; Filomena Cardoso Martins; Alfredo Izquierdo. 2020. "ENVIRONMENTAL CONSCIOUSNESS OF BEACH TOURISTS." Tourism and hospitality management 26, no. 2: 399-417.

Journal article
Published: 08 July 2019 in Sustainability
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Coastal food services are an important segment within ‘sea and sun’ tourism. They have a direct impact on the environment from liquid and solid waste generation, air contamination, and excessive energy and water consumption. Mass tourism and the contemporary threat of climate change enhance the anthropogenic intrusion, especially in vulnerable coastal zones. To prevent overexploitation of the coastal zones, the adaptation of the sustainable principles by coastal stakeholders is an urgent matter. Thus, this study aims to design a model of sustainable development for restaurants and to examine the level of its adoption by seaside restaurant owners in two touristic beach areas of Cadiz province, Spain. A questionnaire was performed during the high summer season in 2018. The obtained data was analysed by IBM SPSS software. The survey results showed that the model of sustainable development has been poorly adopted by restaurant managers. Foreign managers of international restaurants are less involved in the adoption of the sustainable model in comparison to Spanish restaurant owners. Moreover, restaurants that have been opened more than 10–20 years provide a more sustainable way of business operation in comparison with newly established food service organizations.

ACS Style

Mariia Iamkovaia; Manuel Arcila; Filomena Cardoso Martins; Alfredo Izquierdo. Sustainable Development of Coastal Food Services. Sustainability 2019, 11, 3728 .

AMA Style

Mariia Iamkovaia, Manuel Arcila, Filomena Cardoso Martins, Alfredo Izquierdo. Sustainable Development of Coastal Food Services. Sustainability. 2019; 11 (13):3728.

Chicago/Turabian Style

Mariia Iamkovaia; Manuel Arcila; Filomena Cardoso Martins; Alfredo Izquierdo. 2019. "Sustainable Development of Coastal Food Services." Sustainability 11, no. 13: 3728.