Sustainability Management for Hotel Industry

Course Description:

A clear understanding of the issues surrounding climate change, global warming, air and water pollution, ozone depletion, deforestation, the loss of biodiversity and global poverty is essential for every manager in the hospitality industry. Present and future hospitality executives need to know how sustainable management systems can be integrated into their businesses while maintaining and hopefully improving the bottom line. It explores innovative ways to tackle the ever increasing costs of energy and water as well as the moral, ethical, social and political arguments for taking action.

Students will gain an understanding of volume food production and service through a series of problem-based learning activities as well as didactic coursework. Through an emphasis on group work, practical case studies, and an applied field practicum, students will become familiar with the techniques foodservice managers utilize to control human and financial resources required for the operation of a successful foodservice. Themes of sustainability relevant to foodservice operators are central to the course. The topics of sustainable food sourcing, menus of change, waste stream management and green kitchen design, are essential for future registered dietitians who may manage healthcare foodservices

Learning Outcomes:

Upon successful completion of this course, students will have a thorough knowledge on:

• To explain the way the activities of mankind are affecting the planet
• To describe the various forms of environmental degradation
• To analyze the reasons for the over- exploitation of water, minerals and oil
• To describe the effects of over- population
• To analyze the relationship between economics, people and the environment
• To define sustainable economy
• To define sustainable development and explain its history
• To explain the three pillars of sustainability
• To give reasons why the hospitality industry needs to become more sustainable
• To describe the issues concerning energy consumption in hospitality operation and define the term carbon footprint
• To differentiate between renewable and non- renewable energy sources
• To describe solar, wind, geothermal, wave, hydro and biomass energy
• To explain carbon offsetting and carbon neutrality
• To describe the process involved in an energy management program
• To describe example of energy efficient technology
• To explain the impacts of waste on the environment
• To describe the various form of waste
• To explain how waste can be reduced
• To explain how product design can reduce waste
• To explain a strategic approach to reusing waste
• To give examples of ways to recycled waste
• To explain the issue of water conservation
• To describe the need to consider water availability in the hospitality development process
• To explain water conservation techniques in hotels
• To provide examples on the matter of water conservation
• To give examples on pioneering ways to cut down on water use
• To explain the impacts buildings and hotels have on the environment
• To describe the waste created and the resources used in the construction of a hospitality operation
• To explain the principles of sustainable architectural design