Evaluating the Possibilities of Improving the Quality of Tourism Services of the “Eco- Guesthouses” from Mărginimea Sibiului

Evaluating the Possibilities of Improving the Quality of Tourism Services of the “Eco- Guesthouses” from Mărginimea Sibiului

Virgil Nicula (Faculty of Economic Sciences, “Lucian Blaga” University of Sibiu, Sibiu, Romania,) and Roxana Elena Popșa (Faculty of Economic Sciences, “Lucian Blaga” University of Sibiu, Sibiu, Romania)
Copyright: © 2015 |Pages: 17
DOI: 10.4018/IJSEM.2015010103
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Abstract

This paper provides an overview of the possibilities of improving the quality of tourism services of the ”eco-guesthouses” from Marginimea Sibiului in the context where the international studies indicate that lately tourists have become more experienced and expect good quality products in chosen holiday destinations. Currently, the international market of ecotourism has developed with 10-12% annually, having the fastest growth in the world tourism sector and tending to become an independent market segment, under the influence of factors such as: travelers prefer to choose educational holidays, their desire to escape to nature and spend quality time with friends or family, etc. In these circumstances, the quality is important for both tourists and eco-guesthouses, as it can contribute to making better products at lower costs, ensuring continuous customer orientation and thus controlling and shaping their preferences and expectations.
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Need And Opportunity Of Sustainable Tourism Development

Tourism, by nature, is one of the main users of the environment and hence an important contributor to its damage. Enhancing tourism trips generated, as expected, the increased of the negative environmental impact and on the long term, a reduction in tourism development opportunities. Rodica Minciu and collaborators argue that, in this context, there is the increasingly acute problem of finding and promoting those forms of travel with low environmental impact, including ecotourism, rural tourism, tourism in protected areas, cultural tourism, adventure tourism etc., while encouraging, stimulating potential tourists to consume these types of products / holidays (Minciu et.al, 2012).

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