Energy Saving Methods and Results Analysis in the Hotel

Okumuş

Journal of Hospitality & Tourism Research

2015

This study investigates potential barriers to the adoption of environmental technologies used in Hong Kong hotels. Data were collected via in-depth semistructured interviews with senior hotel professionals including general managers, financial controllers, directors of engineering department, and environmental management system managers. The research findings illustrate several specific barriers to adoption of environmental technologies which are grouped under three categories: (1) product-related barriers, (2) external barriers, and (3) internal barriers. The study findings are discussed and specific recommendations for overcoming these barriers are put forward. Conclusions and suggestions for future research are also provided.

mentioning

confidence: 99%

Barriers to Environmental Technology Adoption in Hotels

Okumuş

Journal of Hospitality & Tourism Research

2015

Sustainable Production and Consumption

“…Although hotels rely on the provision of numerous environmental services to their guests, they tend to sacrifice the environment for the sake of revenue generation (Oluseyi et al 2016). As a result, a typical hotel can annually consume up to 1000 tonnes of coal (Zhao et al 2012) and release 160-200 kg CO 2 per 1m 2 of hotel's gross floor area (Legrand et al 2017). Further, per guest night, a typical hotel can use 100-200 gallons of water (Zhang et al, 2010) and generate over 1kg of solid waste (Bohdanowicz and Martinac 2007).…”

Section: Environmental Externalities Of Hotelsmentioning

confidence: 99%

Strategies to improve energy and carbon efficiency of luxury hotels in Iran

Salehi

Filimonau

Asadzadeh

et al. 2021

This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

“…Hotels consume substantial amount of energy for airconditioning, lighting, heating, lifts, kitchen equipment, laundering and cleaning, and for the construction (Wan, Chan, & Huang, 2014) which approximately accounts for 10-15% of the turnover. Notably, within the hotel domain, a 10,000 m 2 area annually consumes energy equivalent to 1,000-ton coal, and electricity for maintaining temperature and lighting jointly records approximately 70% of the overall usage (Zhao, Ma, & Pingdao, 2012). Individually, energy consumption or running air-conditioning machines accounts about 30% of the overall energy expenditures (Ali, Mustafa, Al-Mashaqbah, Mashal, & Mohsen, 2008).…”

Section: Energy Conservation and Environmental And Financial Performentioning

confidence: 99%

Measuring the impact of sustainability policy and practices in tourism and hospitality industry

et al. 2019

This paper aims to investigate the impact of environmental policy and training aspects on hotels' sustainability practices, as well as the impact of these practices on their environmental and financial performance. Based on survey data from 312 managers operating in tourism and hospitality industry, this study applies structural equation modelling. Empirical results reveal that hotels' environmental policy and training aspects are positively related to sustainability practices. Environmental communication has almost equal degree of impact on resource and energy conservation, whereas both resource conservation and energy conservation have a significant positive impact on both environmental and financial performance. The main findings of this research highlight that hotels are increasingly considering sustainability issues in their business models and strategies. These findings provide practical managerial implications for the development of tourism and hospitality industry in emerging countries.