Percepcións dos xerentes de hostalería de Macao sobre a Sostibilidade e a RSC
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Este estudo examina as percepcións dos profesionais da hostalería con experiencia en Macao con respecto á Responsabilidade Social Corporativa (RSC) e as iniciativas de sustentabilidade dentro da industria hostaleira. O seu obxectivo é proporcionar información valiosa para futuras investigacións e prácticas no campo e explora se as percepcións da RSC por parte dos profesionais da hostalería teñen un enfoque predominante nalgunha das tres dimensións da sustentabilidade (ambiental, social e económica). Os datos colleitáronse a través dun cuestionario tipo escala Likert e utilizando unha mostraxe de conveniencia non probabilístico, seguido do método de bóla de neve. Realizouse unha análise de compoñentes principais para identificar as dimensións da Tripple Bottom Line relacionadas coa percepción das iniciativas de RSC. Tamén se realizou unha entrevista semiestructurada cun experto en sustentabilidade na industria hostaleira de Macao para complementar a información obtida das enquisas. Os resultados suxiren que as tres dimensións do Tripple Bottom Line (económica, ambiental e social) percibíronse como igualmente importantes sen diferenzas significativas, e as iniciativas de RSC melloran a identificación organizacional entre os xerentes de hoteis en Macao. Estes achados poden interpretarse como un indicador de que os xerentes de hoteis posúen unha comprensión holística dos temas de RSC e sustentabilidade. As limitacións do estudo inclúen un tamaño de mostra pequeno e un enfoque nos profesionais da hostalería en Macao, o que podería limitar a xeneralización dos achados. En xeral, o estudo subliña a importancia das iniciativas de RSC e sustentabilidade na industria hostaleira, fomentando unha integración máis profunda da tripla bottom line na xestión organizacional de hoteis e casinos en Macao.
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