Purpose of the course
To equip students to knowledge and skills in resource management for sustainability.
Learning outcome of the course:
Upon successful completion of the course, students should be able to:
1. Explain the concept of sustainability in hospitality operations.
2. Appreciate corporate social responsibility for sustainable business management
3. Identify ways to manage strategies, financing schemes and funds according to sustainable principles.
Course Content
Sustainable development in the hospitality industry, Ecological footprints and carbon emissions, Energy efficiency, Waste management, Water conservation, Eco-design in hospitality architecture, Sustainable food and beverage management, Energy efficient kitchens, Responsible marketing for hotels and restaurants, Responsible consumerism, Corporate social responsibility for sustainable business management, Communicating environmentally sustainable initiatives in hotel management, Hospitality industry environmental management, systems and strategies, Financing schemes and funds according to sustainable principles.
Teaching Methodologies
Lectures, Case study, Discussions and Students presentations.
Assessment
Student Assessment: Continuous assessment tests and final examination.
Academic Staff Performance: Observation by head of department and fellow lecturers, evaluation forms completed by students.
The above assessment translates to:
Continuous Assessment Tests (CATs) and Assignments /Term Paper/ Practicals 30%
End of Semester Examination 70%
Peer Review
Observation by Head of Department and fellow Lecturers, Evaluation forms completed by students
Text Books
Sloan, P., Legrand W. and Chen J. (2009). Sustainability in the Hospitality industry, USA.
Stutts, Allan, T. (2006). Hotel and Lodging Management. John Wiley & Sons, Hoboken, Inc, NJ.
Harrison,, Jeffreys S. (2005). Hospitality Strategic Management. John Wiley & Sons, Hoboken, Inc, N.J
COURSE OUTLINE
b) Principles and pillars of sustainability
c) SDGs in relation to Hospitality Management
Topic 2: Ecological footprints and carbon emission
a) Overview of sustainability in the hospitality industry
b) Ecological footprints and carbon emissions in hospitality
c) Global trends and best practices
Topic 3: Energy Efficiency in Hospitality Operations
a) Importance of energy efficiency
b) Technologies and practices for energy-efficient hotels and restaurants
c) Case studies on energy-efficient kitchens
Topic 4: Waste management in Hospitality Management
a) Waste generation in hospitality and environmental impact
b) Recycling practices and waste reduction
c) Strategies for waste management in hospitality
Topic 5: Water Conservation Strategies in Hospitality
a) Water consumption in hotels and restaurants
b) Water-saving technologies and practices
c) Sustainable water management policies
Topic 6: Eco-Design and Sustainable Architecture in Hospitality
a) Eco-friendly design principles in hospitality architecture
b) Green building certifications (LEED, etc.)
c) Case studies on eco-designed hotels and resorts
Topic 7: Sustainable Food and Beverage Management
a) Sourcing and managing sustainable food and beverages
b) Reducing food waste in hospitality
c) Eco-friendly packaging and supply chain practices
Topic 8: Responsible Marketing and Consumerism in Hospitality
a) Principles of responsible marketing for hotels and restaurants
b) Promoting sustainable initiatives to consumers
c) Encouraging responsible consumer behavior in hospitality
Topic 9: Corporate Social Responsibility (CSR) and Sustainability
a) CSR principles and their relevance in hospitality
b) Best practices in sustainable business management
c) Case studies on successful CSR initiatives
Topic 10: Environmental Management Systems and Strategies in Hospitality
a) Key elements of environmental management systems (EMS)
b) Sustainable operational strategies for hotels and restaurants
c) Monitoring and reporting environmental performance
Topic 11: Financing Sustainable Initiatives in the Hospitality Industry
a) Financing schemes and funds for sustainable hospitality projects
b) Government and private sector incentives
c) Long-term financial benefits of sustainability in hospitality
- Teacher: Catherine Sempele