Accessible Tourism Experiences In Restaurants: The Case Of Persons With Disabilities Residing In Bulacan
Keywords:
PWDs, Accessibility, Physical Disability,, Sensory Disability, Intellectual Disability,, Restaurant, Tourism, Visual, Hearing, Speech.Abstract
The fundamental frame of responsible and sustainable tourism called the Global Code of Ethics for Tourism of the United Nations World Tourism Organization stipulates that everyone who engages in tourism activities should be free to exercise their rights to enjoy themselves without the possibility of experiencing various hindrances. This is a global framework essential for the responsible and sustainable growth of the sector highlighted in Article 7. To assist persons with specific requirements related to physical, sensory, and intellectual disabilities to live, act, and function independently, every tourist service provider should have accessible facilities that go beyond conventional design. Consequently, this study aimed to assess the restaurant facilities in Bulacan that focus on the experiences of persons with disabilities. This research could be valuable, especially to food and beverage businesses, as this will give them information that would leverage their facilities to cater to the needs of PWDs. The researchers used quantitative and descriptive methods and techniques to describe whether the restaurants in the province of Bulacan are PWD-friendly. This research was demarcated to the PWDs of Bulacan who have sensory, physical, and intellectual disabilities, and they were chosen using purposive and convenience sampling. A total of 171 PWD respondents took part in answering survey questionnaires containing questions based on a 5-point Likert scale. The results showed that most of the restaurant facilities in Bulacan are accessible for disabled persons and are considered PWD-friendly for persons with sight (visual), hearing, speaking (speech), physical, and intellectual disabilities. However, the study recommends having further research to improve accessible facilities for the restaurants.
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