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Title: Adoption Of Sustainable Operations In Hotels:
Other Titles: A Case Of 3 Star Hotels In Bulawayo.
Authors: Murapiro, Fungai
Keywords: Hospitality industry
Environmental damage
Sustainable operations
Hotel operations
Issue Date: May-2018
Publisher: Lupane State University.
Abstract: The hospitality industry has provided comfort at its best and improved quality of life when it comes to hosting of guests but inversely creating huge amount of waste and this has resulted in the depletion of natural resources. The hospitality industry has a role in the reduction of waste and the concept which seeks to address the environmental damage is sustainability. Therefore, this study investigates the adoption of sustainable operations in hotels: a case of 3 Star Hotels in Bulawayo. To address this, the research embarked on a ‘blended’ design of both qualitative and quantitative designs in the investigation of the adoption of sustainable operations in hotels: a case of 3 Star Hotels in Bulawayo. As quantitative design, a questionnaire was administered to administrators, management and hospitality employees at the 3 Star Hotels in Bulawayo Metropolitan. The questionnaire had both closed and open-ended questions. To triangulate on what the quantitative design achieved through the use of the questionnaire the interviews were used as qualitative data, hence the ‘blended’ design. All data were analysed statistically using the package SPSS. Results of the study showed that a number of policies were at paly in the hotel business to achieve sustainability. The policies included the use of use renewable energy from certified providers, they also used LEDs (energy saving light bulbs), etc. the study also concluded that some stakeholders were participants in the development of sustainable strategies in hotel operations. Form these research findings it can be recommended that employees and clientele of sustainability should be educated and encouraged to implement education programmes, installing recycling bins in guest rooms, event spaces and lobby areas, and creating incentive programmes. The study also recommended to continuously evaluate and research ethical, sustainable food, and product sources and install energy efficient technology and utilize alternative source.
Appears in Collections:Department of Accounting and Finance

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