Transcript Environmental Sustainable Management

Environmental Sustainable
Management
Competencies for
Environmental and Sustainability
Management(1)
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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)
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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)
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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
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Economics
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Environment
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Equity
Environmental Motivation
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Economic
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Regulatory
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Market
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Social Responsibility
Green Globe 21
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Encourage participation
Promote good environmental
practice
Collect, explain, and distribute
examples of industry best practice
Sustain quality of life for prosperity
Activity
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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.
Suggested Readings:
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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