Environmental Sustainable Management

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

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

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

Sustainability Issues

Economics

Environment

Equity

Environmental Motivation

Economic

Regulatory

Market

Social Responsibility

Green Globe 21

Encourage participation

Promote good environmental practice

Collect, explain, and distribute examples of industry best practice

Sustain quality of life for prosperity

Activity

o Environmental motivation factors and Green Globe 21 issues concern hotel management. Please discuss in class those factors and issues.

o The class should separate in groups of 3-5 persons.

o 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.

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