Accessible Tourism in Selected Filipino Restaurants in Tagaytay Cavite, Philippines

Abstract

This study promotes accessible tourism to restaurants and other enterprises related to tourism that will start up in the future. It assists establishments in building prospective facilities accessible to all visitor categories, especially those with impairments. Some facilities in the tourism industry limit accessibility, creating a gap between inclusivity despite the constant promotion of accessible tourism.The World Tourism Organization published a book entitled Accessible Tourism Development - Compendium of Best Practices which aims to create a road through nature that is open to everybody, to outline a fresh strategy for inclusive tourism development in natural areas. In this study, the researchers used qualitative research design specifically thematic observation with a non-probability purposive sampling method. The researchers employed overt non-participant observation as the primary data collection method for their study. To uphold ethical standards, the restaurants were informed in advance about the researchers' intention to observe their establishments with written consent forms. The research instrument used was an observation checklist based on Dr. Scott Rains' Universal Design Guide for Inclusive Tourism and to ensure accuracy, a licensed engineer accompanied the researchers to validate the measurements against the checklist. It was concluded that all restaurants have something to improve on, specifically ramps, steps, and restrooms, and it was recommended that the establishments follow the universal design guide for tourism for all.