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Environmental Sustainable Management

Environmental Sustainable Management. Competencies for Environmental and Sustainability Management(1). Describe sustainability and its role in the overall business strategy of a hospitality operation

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Environmental Sustainable Management

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  1. Environmental Sustainable Management

  2. Competencies forEnvironmental and Sustainability Management(1) • Describe sustainability and its role in the overall business strategy of a hospitality operation • Explain the momentum of environmental issues in the context of global commerce and the economic, regulatory, market, and social responsibility forces at play in the world business arena • State some of the principal measures facilities managers can take to minimize and manage waste

  3. Competencies for Environmental and Sustainability Management (2) • Describe the liabilities of poor energy management in terms of its effect on both the hotel’s bottom line and the local/world community • Outline the issues involved with proper water and wastewater management • Describe the dangers inherent in the commonly recognized hazardous substances and ways to safeguard against them

  4. Competencies for Environmental and Sustainability Management (3) • Explain the negative aspects of operating a diverse fleet of vehicles on and to and from a property and what measures the facilities engineer can take to reduce or eliminate them • Explain the economic and social degree of appropriate land-use planning and management • Describe the benefits of involving staff, customers, communities, and partnerships in a hospitality company’s environmental and sustainability concerns

  5. Sustainability Issues • Economics • Environment • Equity

  6. Environmental Motivation • Economic • Regulatory • Market • Social Responsibility

  7. Green Globe 21 • Encourage participation • Promote good environmental practice • Collect, explain, and distribute examples of industry best practice • Sustain quality of life for prosperity

  8. Activity • Environmental motivation factors and Green Globe 21 issues concern hotel management. Please discuss in class those factors and issues. • The class should separate in groups of 3-5 persons. • The particular class activity should work as a typical company meeting using brainstorming. At the end of the class exercise each group should present its findings in a 3-5 minutes presentation.

  9. Suggested Readings: • Casado, A.M. (1999). Housekeeping Management, 7th Edition, Wiley, NY • Craig, R.S. (1989). Housekeeping management in the hospitality industry, National Publishers of the BlackHills, New York • Jones, T.J.A. and Harrah, W.F.(2005). Professional Management of Housekeeping Operations, 4th Edition, Wiley, USA • Kappa, M.M. Nitschke, A. and Schappert, P.B. (1997). Housekeeping Management, Second Edition, Educational Institute, Orlando, FL • Kasanava, M.L. Brooks, R.M. (2005). Managing Front Office Operations, Seventh Edition,Educational Institute, Orlando, FL • Stipanuk, D.M. (2006). Hospitality Facilities Management and Design, Third Edition, Educational Institute, Orlando, FL

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