• ASK IHM Diploma Hotel Management

Eco Friendly Practices in Hotels


Many hotel and restaurant properties have renewed interest in building materials, interior decorating schemes, and waste management strategies, but have not given much thought to the area of information technology. The recent focus on implementing green IT in other industries is causing hospitality organizations to research energy reductions, cost containments and sensible recycling with respect to hardware, software and netware.

The present study illustrates that the eco-friendly hotels have many benefits by implementing sustainable methods of operation. The benefits include a satisfactory decrease in the level of operating costs and a significant increase in the volume of reservations (up to30%), as well as in the satisfaction rate of the guests. Moreover, green initiatives ameliorate the environment and society, as well. The study also identified various effective sustainable practices that can be considered to be a best practice model to encourage and assist more hoteliers to implement green initiatives in their lodgings.

The integration of the eco-label in the hotel marketing. the establishment of feasible and measurable targets for energy consumption and waste creation, the use of renewable energy resources, recycling, the electricity and water saving; and, finally, the offering of healthy, fresh and local food. Quality and sustainability in tourism are inseparably linked.

No sustainability program makes sense if it does not have a favorable cost benefit ratio. An efficient design not only does it conserve resources, but it can make a hotel more viable (and profitable). Energy management should be integrated into hospitality operations so that it responds to actual building use.

For a hotel to change its traditional ways of operating takes time and the ability to look past the expectation that if something is sustainable is will be more costly and will have a slow payback rate. A hotel can begin its green hotel process by something as simple as setting out recycling bins or asking guests to turn off the lights in their rooms when they leave. The staff may ask guests if they would like their room to be cleaned daily if their stay is longer than one day. At the same time these steps are simple, and are less costly than many other green approaches, and they do make a difference in developing a green hotel. A very important factor in becoming green is to realize that, while some steps may be small, none are insignificant. Another suggestion and important step that green hotels are taking across the globe is to set up monitoring systems and standards for each area of the hotel. This system may be used for monitoring water, energy, or solid waste areas. This can be very useful if, for example, a hotel wanted to see where the most energy was being used in the facility and as the green hotel movement continues to grow, the list of environmentally friendly attributes will continuously evolve and need to be updated.

About Indranil Chowdhury

Dynamic and Result-Oriented professional & expert with rich and varied experience of over 8 years in various capabilities. Demonstrated capabilities in academics, training and development. Serving as assistant professor of ASK Institute of Hospitality Management & Culinary Arts, Bangalore. Chef Indranil Chowdhury is a Hospitality Management Graduate and has completed M.Sc in Hotel Management was last designated as Sous chef at The Aananda Imperial, Bilaspur. He is involved in production and quality control in culinary fields along with the preparation of SOPs, implementation of control process, skill development, talent sharing, nodal development of teach ability. Having more than 4 years of experience in teaching and guidance in renowned colleges like IEC Group of Institution, Greater Noida, Golden Regency Institute of Hospitality Management, Haldia, West Bengal. He has also participated and presented research papers in various national conferences and seminars relating to hospitality tourism. He is well Versed in Bakery and Confectionery art, Continental & Italian Cuisine, Indian Cuisine.
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