The paper "Operational Challenges in Implementing Sustainability Practices" is an outstanding example of management coursework. The hospitality industry has witnessed the tremendous change over the years owing to the constant developments that have been introduced into the social and communal stratification. Among the factors that have led to such developments is the ability of the industry to incorporate modernization and technology into the system. This has elevated its ability to perform based on the desires of the consumer. The hotel industry is considered a broad category of elements within the service sector that takes into account event planning, transport, vacation planning, tourism, and theme parks (Bruns-Smith et al. , 2015).
The extent of the broadness of the industry has warranted a different approach to counter the effects and deficits created by associating with other industries such as the finance and investment sectors. Considering that the industry depends on the ability of the consumers to use their leisure time and disposable income to satisfy the needs and wants that arise, it is important that the industry cooperates with the environment, society and sourcing. The environment forms a significant part in the hotel industry considering its effect once unrecognized.
Often, consumers associate the ability of the hotel industry to match up to the desired standards by maintaining a serene and habitable environment. The incorporation of environmentally sustainable business has led to the emergence of a number of businesses within the hotel industry that avail goods and services necessary for maintaining a competitive advantage over other businesses (Boella and Goss-Turner 2013). In the ancient dispensation, the hotel industry was meant to dispose of any idle assets such as land and other tangible elements.
However, the returns acquired warranted the development of the industry into a sustainable sector attracting environmental sustainability. In this case, the businesses sought to invest in such an area despite the challenges that proved imminent. Evaluating the current issues regarding environmental sustainability and the possible innovative solutions will enable participants to counter challenges that are present.
Berezan, O., Raab, C., Yoo, M. and Love, C., 2013. Sustainable hotel practices and nationality: The impact on guest satisfaction and guest intention to return. International Journal of Hospitality Management, 34, pp.227-233.
Boella, M. and Goss-Turner, S., 2013. Human resource management in the hospitality industry: A guide to best practice. Routledge.
Bohdanowicz, P., Zientara, P. and Novotna, E., 2011. International hotel chains and environmental protection: an analysis of Hilton's we care! programme (Europe, 2006–2008). Journal of Sustainable Tourism, 19(7), pp.797-816.
Bruns-Smith, A., Choy, V., Chong, H. and Verma, R., 2015. Environmental sustainability in the hospitality industry: Best practices, guest participation, and customer satisfaction.
Chand, M., 2010. The impact of HRM practices on service quality, customer satisfaction and performance in the Indian hotel industry. The International Journal of Human Resource Management, 21(4), pp.551-566.
Fox, T. and Fimeche, C., 2013. Global food: waste not, want not. Institute of Mechanical Engineers, London, Jan.
Globalstewards. (2017). Go Green Hotels - Green Ideas for Hotels. [online] Available at: http://www.globalstewards.org/hotel.htm [Accessed 8 Feb. 2017].
Grosbois, D., 2012. Corporate social responsibility reporting by the global hotel industry: Commitment, initiatives and performance. International Journal of Hospitality Management, 31(3), pp.896-905.
Hospitality Net. (2017). The increase in online sales in the hospitality industry will exceed 20%. [online] Available at: http://www.hospitalitynet.org/news/global/154000397/4080730.html [Accessed 8 Feb. 2017].
HotelsCombined. (2017). Green Hotels and Responsible Tourism Initiative. [online] Available at: http://green.hotelscombined.com/Gyh-The-Business-Case-For-Sustainability.php [Accessed 8 Feb. 2017].
Hsieh, Y.C., 2012. Hotel companies' environmental policies and practices: a content analysis of their web pages. International Journal of Contemporary Hospitality Management, 24(1), pp.97-121.
Jones, P., Hillier, D., and Comfort, D., 2016. Sustainability in the hospitality industry: Some personal reflections on corporate challenges and research agendas. International Journal of Contemporary Hospitality Management, 28(1), pp.36-67.
Kang, K.H., Stein, L., Heo, C.Y. and Lee, S., 2012. Consumers’ willingness to pay for green initiatives of the hotel industry. International Journal of Hospitality Management, 31(2), pp.564-572.
Legrand, W., Sloan, P. and Chen, J.S., 2016. Sustainability in the hospitality industry: Principles of sustainable operations. Routledge.
Millar, M. and Baloglu, S., 2011. Hotel guests’ preferences for green guest room attributes. Cornell Hospitality Quarterly, 52(3), pp.302-311.
Rahman, I., Reynolds, D. and Svaren, S., 2012. How “green” are North American hotels? An exploration of low-cost adoption practices. International Journal of Hospitality Management, 31(3), pp.720-727.
Teng, C.C., Horng, J.S., Hu, M.L.M., Chien, L.H. and Shen, Y.C., 2012. Developing energy conservation and carbon reduction indicators for the hotel industry in Taiwan. International Journal of Hospitality Management, 31(1), pp.199-208.
Tuppen, H. and O'Neill, S. (2017). Green Hotelier | Green Hotels, Sustainable Tourism & Eco Travel. [online] Greenhotelier.org. Available at: http://www.greenhotelier.org [Accessed 8 Feb. 2017].
Watson, R.T., Boudreau, M.C. and Chen, A.J., 2010. Information systems and environmentally sustainable development: energy informatics and new directions for the IS community. MIS quarterly, pp.23-38.
The Sustainable Restaurant Association. (2017). Sustainable Restaurant Association | Home. [online] Available at: http://www.thesra.org/ [Accessed 9 Feb. 2017].