Triple Bottom Line Practices on Sustainability of Selected Hotels: Basis For A Proposed Strategic Plan

Abstract

The study utilized a quantitative, descriptive-correlational research design to investigate the relationship between Triple Bottom Line sustainability practices and customer perceptions in selected budget hotels. The research was conducted across three establishments - Chanel Paris Hotel Corp., Microtel Inns and Suites by Wyndham South Forbes, and Herbel Apartelle - to ensure diverse representation within the budget hotel sector. A purposive sampling method was employed to gather data from 250 respondents, consisting of 210 guests and 40 employees, which provided balanced perspectives from both service providers and consumers.

Data collection was performed using a structured, researcher-developed questionnaire that underwent rigorous validation through expert review and pilot testing. The instrument featured four key sections: demographic profiling to understand respondent characteristics, an assessment of TBL practices across economic, social and environmental dimensions, an evaluation of service quality using SERVQUAL metrics, and an examination of customer loyalty and behavioral intentions. All items were measured using a standardized 5-point Likert scale to ensure consistent response quantification.

Statistical analysis was conducted using SPSS software to process the collected data through multiple analytical techniques. Descriptive statistics including frequencies, percentages and weighted means were computed to summarize respondent profiles and sustainability implementation levels. Inferential statistical methods such as t-tests and ANOVA were applied to examine group differences based on demographic variables, while Pearson correlation analysis was employed to determine relationships between sustainability practices and customer satisfaction metrics. The comprehensive analytical approach enabled robust examination of both implementation patterns and impact assessment of TBL initiatives in the hospitality context.