Author
Listed:
- Tien-Chin Wang
(Department of International Business, National Kaohsiung University of Science and Technology, Kaohsiung City 82445, Taiwan)
- Chin-Ying Huang
(Department of International Business, National Kaohsiung University of Science and Technology, Kaohsiung City 82445, Taiwan)
- Shu-Li Huang
(Department of International Business, National Kaohsiung University of Science and Technology, Kaohsiung City 82445, Taiwan)
- Jen-Yao Lee
(Department of International Business, National Kaohsiung University of Science and Technology, Kaohsiung City 82445, Taiwan)
Abstract
This study proposes the use of consistent fuzzy preference relations to evaluate the structure of hotel sustainable business model (HSBM) dimensions and the corresponding hierarchy of evaluation indicators, and predict the overall probability of success. As fuzzy preference relations require, a group of hotel professionals in Taiwan was asked to process pairwise comparisons using linguistic variables to determine the weights of dimensions and indicators. According to the results, finances were found to be the most important dimension, followed by human capital. The number of local cultural events in the hotel was identified as the most important indicator. The predictive values revealed the possibility for successful HSBM implementation, shedding light on the vision of sustainability for the hotel industry. The results of the present study contribute to the literature on sustainability by determining the importance and weights of dimensions and indicators for hotel business models, providing an example of the use of this strategic tool in generating and modifying sustainable business models for the hotel industry.
Suggested Citation
Tien-Chin Wang & Chin-Ying Huang & Shu-Li Huang & Jen-Yao Lee, 2021.
"Priority Weights for Predicting the Success of Hotel Sustainable Business Models,"
Sustainability, MDPI, vol. 13(24), pages 1-23, December.
Handle:
RePEc:gam:jsusta:v:13:y:2021:i:24:p:14032-:d:706280
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