Green management implementation in accommodation facilities in Bulgaria

• Autorzy: Scholz Petr

Identyfikatory

DOI

10.34659/z21z-6h85

• Języki publikacji: EN

Abstrakty

EN

Sustainability is currently one of the major priorities of tourism all over the world. This paper deals with applying elements of green management in accommodation facilities in the city of Sofia, Bulgaria. It analyses the implementation of green management elements and the principles of sustainable development in accommodation services. It focuses on accommodation facilities and their use, and environmental measures. The primary survey was conducted from May until June 2018 and we used a questionnaire survey to obtain primary data. We used the methods of scientific work; and, i.e., the analysis method, a generalization method, mathematical, and statistical methods. A total of 96 accommodation facilities participated in this research and they reached the best results with sorting containers, dual flush toilets, compact fluorescent lamps, and LED lamps. We state that the surveyed accommodation facilities should invest more funds in green initiatives and acquaint employees and guests with this philosophy.

Słowa kluczowe

EN

eco-friendly accommodation facility; environmental measures; green management; hotel

PL

obiekt noclegowy; przyjazny dla środowiska; środki ochrony środowiska; zielone zarządzanie; hotel

• Wydawca: Fundacja Ekonomistów Środowiska i Zasobów Naturalnych
• Czasopismo: Ekonomia i Środowisko
• Rocznik: 2019
• Tom: nr 1
• Strony: 177--192
• Opis fizyczny: Bibliogr. 46 poz., tab., wykr.

Twórcy

autor

Scholz Petr

• College of Polytechnics Jihlava Tolstého Street 16, Jihlava 586 01, Czechia

Bibliografia

• Ali Y. et al. (2008), Potential of energy savings in the hotel sector in Jordan, “Energy Conversion and Management“ No. 11(49), p. 3391-3397
• Baker R.P. (1992), New technology in survey research: Computer-assisted personal interviewing (CAPI), “Social Science Computer Review” No. 2(10), p. 145-157
• Bastič M., Gojčič S. (2012), Measurement scale for eco-component of hotel service quality, “International Journal of Hospitality Management” No. (31), p. 1012-1020
• Bird R. et al. (2007), What corporate social responsibility activities are valued by the market?, “Journal of Business Ethics“ No. 2(76), p. 189-206
• Bohdanowicz, P. (2005), European Hoteliers’ Environmental Attitudes: Greening the Business, “Cornell Hotel and Restaurant Administration Quarterly” No. 2(46), p. 188-204
• Butler J. (2008), The Compelling „Hard Case“ for „Green“ Hotel Development, “Cornell Hospitality Quarterly” No. 3(49), p. 234-244
• Chan W.W., Lam, J.C. (2001), Environmental accounting of municipal solid waste originating from rooms and restaurants in the Hong Kong hotel industry, “Journal of Hospitality and Tourism Research“ No. 4(25), p. 371-385
• Chan W.W., Lam, J.C. (2003), Energy-saving supporting tourism sustainability: A case study of hotel swimming pool heat pump, “Journal of Sustainable Tourism” No. 1(11), p. 74-83
• Chen H., Hsieh T. (2011), An environmental performance assessment of the hotel industry using an ecological footprint, “Journal of Hospitality Management and Tourism” No. 1(2), p. 1-11
• Deng S., Burnett J. (2002), Water use in hotels in Hong Kong, “Hospitality Management” No. 1(21), p. 57-66
• Enz C.A., Siguaw J.A. (1999), Best hotel environmental practices, “Cornell Hotel and Restaurant Administration Quarterly” No. 5(40), p. 72-77
• Gössling S., Hall C.M., Scott D. (2015), Tourism and Water, Bristol
• Gupta A., Dash S., Mishra A. (2019). All that glitters is not green: Creating trustworthy ecofriendly services at green hotels, “Tourism Management” No. (70), p. 155-169
• Hebák P. (2007), Vícerozměrné statistické metody 3, Praha
• Hillary R. (2004), Environmental management systems and the smaller enterprise, “Journal of Cleaner Production” No. 6(12), p. 561-569
• Hu H. (2012), The Effectiveness of Environmental Advertising in the Hotel Industry, “Cornell Hospitality Quarterly” No. 2(53), p. 142-164
• International Tourism Partnership (2017), Sustainable Supply Chains, www.tourismpartnership.org [05-10-2018]
• Ivanov S., Ivanova M., Iankova K. (2014), Sustainable tourism practices of accommodation establishments in Bulgaria: an exploratory study, “Tourismos: an international multidisciplinary journal of tourism” No. 2(9), p. 175-205
• Khemiri A., Hassairi M. (2005), Development of energy efficiency improvement in the Tunisian hotel sector: a case study, “Renewable Energy” No. 6(30), p. 903-911
• Lee H.R. Jai T.M., Li X. (2016). Guests’ perceptions of green hotel practices and management responses on TripAdvisor, “Journal of Hospitality and Tourism Technology” No. 2(7), p. 182-199
• Leonidou C.N., Katsikeas C.S., Morgan N.A. (2013), Greening’ the marketing mix: do firms do it and does it pay off?, “Journal of the Academy of Marketing Science” No. 2(41), p. 151-170
• Linderová I., Janeček P. (2017), Accessible Tourism for All – Current State in the Czech Business and Non-Business Environment, “E&M Economics and Management” No. 4(20), p. 168-186
• Luo X., Bhattacharya C.B. (2006), Corporate social responsibility, customer satisfaction, and market value, “Journal of Marketing” No. 4(70), p. 1-18
• Lundqvist J., Gleick P. (1997), Sustaining Our Waters into 21st Century, Stockholm
• Maignan I., Ferrell O.C. (2001), Antecedents and benefits of corporate citizenship: an investigation of French businesses, “Journal of Business Research” No. 1(51), p. 37-51
• Menguc B., Ozanne L.K. (2005), Challenges of the ‘green imperative’: a natural resourcebased approach to the environmental orientation – business performance relationship, “Journal of Business Research” No. 4(58), p. 430-438
• Mensah I. (2006), Environmental management practices among hotels in the greater Accra region, “International Journal of Hospitality Management” No. 3(25), p. 414-431
• Mensah I. (2013), Different Shades of Green: Environmental Management in Hotels in Accra, “International Journal of Tourism Research” No. 5(169), p. 450-461
• Moser K.A. (2015), Thinking green, buying green? Drivers of pro-environmental purchasing behavior, “Journal of Consumer Marketing” No. 3(32), p. 167-175
• Pan S.Y. et al. (2018), Advances and challenges in sustainable tourism toward a green economy, “Science of the Total Environment” No. 635, p. 452-469
• Patúš P., Gúčik M. (2004), Manažment ubytovacej prevádzky hotela, Banská Bystrica
• Petkova E. (2017), Environmental practices of hotels businesses, in: Asenova M. (ed.), Contemporary tourism – traditions and innovations: proceedings of the international scientific conference, Sofia, p. 94-108
• Pham Phu S.T., Hoang M.G., Fujiwara T. (2018), Analyzing solid waste management practices for the hotel industry, “Global Journal of Environmental Science and Management” No. 1(4), p. 19-30
• Pizam A. (2009), Green hotels: A fad, ploy or fact of life?, “International Journal of Hospitality Management” No. 1(28), p. 1
• Reddy M.V., Wilkes K. (2015), Tourism in the Green Economy, New York
• Robinot E., Giannelloni J.L. (2010), Do hotels’ “green” attributes contribute to customer satisfaction?, “Journal of Services Marketing” No. 2(24), p. 157-169
• Reips U.D. (2000), The Web Experiment Method: Advantages, disadvantages, and solutions, in: Birnbaum M.H. (ed.), Psychological experiments on the Internet, San Diego, p. 89-118
• Sarkis J. (2018), Sustainable and green supply chains: advancement through Resources, “Conservation and Recycling” No. 134, p. A1-A3
• Scholz P., Linderová I. (2016), Green management v ubytovacích zařízeních jako faktor regionálního rozvoje v Kraji Vysočina, in: Klímová V., Žítek V. (eds), Sborník příspěvků z XIX. mezinárodního kolokvia o regionálních vědách, Brno, p. 1095-1101
• Scholz P., Voráček J. (2016), Organizational culture and green management: innovative way ahead in hotel industry, “Measuring Business Excellence” No. 1(20), p. 41-52
• Shan W., Wang J. (2018), Mapping the landscape and evolutions of green supply chain management, “Sustainability” No. 3(10), p. 1-23
• Sloan P., Legrand W., Chen, J.S. (2013), Sustainability in the Hospitality Industry: Principles of Sustainable Operations, New York
• Tran B. (2009), Green Management: The Reality of Being Green in Business, “Journal of Economics, Finance and Administrative Science” No. 27(14), p. 21-45
• World Health Organization (2011), Water, www.who.int [05-10-2018]
• Wie S.H., Shanklin C.W. (2001), Cost effective disposal methods and assessment of waste generated in foodservice operations, “Foodservice Research International” No. 1(13), p. 17-39
• Zámková M., Prokop M. (2014), Comparison of consumer behavior of Slovaks and Czechs in the market of organic products by using correspondence analysis, “Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis” No. 4(62), p. 783-795

Uwagi

Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2019).