Percepciones de los gerentes de hostelería de Macao sobre la sostenibilidad y la RSC
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Este estudio examina las percepciones de los profesionales de la hostelería con experiencia en Macao con respecto a la Responsabilidad Social Corporativa (RSC) y las iniciativas de sostenibilidad dentro de la industria hotelera. Su objetivo es proporcionar información valiosa para futuras investigaciones y prácticas en el campo y explora si las percepciones de la RSC por parte de los profesionales de la hostelería tienen un enfoque predominante en alguna de las tres dimensiones de la sostenibilidad (ambiental, social y económica). Los datos se recolectaron a través de un cuestionario tipo escala Likert y utilizando un muestreo de conveniencia no probabilístico, seguido del método de bola de nieve. Se realizó un análisis de componentes principales para identificar las dimensiones de la triple bottom line relacionadas con la percepción de las iniciativas de RSC. También se realizó una entrevista semiestructurada con un experto en sostenibilidad en la industria hotelera de Macao para complementar la información obtenida de las encuestas. Los resultados sugieren que las tres dimensiones del triple bottom line (económica, ambiental y social) se percibieron como igualmente importantes sin diferencias significativas, y las iniciativas de RSC mejoran la identificación organizacional entre los gerentes de hoteles en Macao. Estos hallazgos pueden interpretarse como un indicador de que los gerentes de hoteles poseen una comprensión holística de los temas de RSC y sostenibilidad. Las limitaciones del estudio incluyen un tamaño de muestra pequeño y un enfoque en los profesionales de la hostelería en Macao, lo que podría limitar la generalización de los hallazgos. En general, el estudio subraya la importancia de las iniciativas de RSC y sostenibilidad en la industria hotelera, fomentando una integración más profunda de la triple bottom line en la gestión organizacional de hoteles y casinos en Macao.
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