Environmentally Sustainable Hotel Operations: The Case of the Shangri-La Group
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ธ.ค. 31, 2020
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บทคัดย่อ
This study used a qualitative instrumnental case study research design to examine how a major hotel chain manages its operations in an environmentally sustainable manner. The Shangri-La Group was selected as the case company. The study period was from 2010 to 2018. The qualitative data gathered for the study was examined by document analysis. The study found that despite the increase in the number of properties in the Shangri-La Group portfolio, the Group’s annual Scope 1 and Scope 2 emissions, the Group’s annual energy and water consumption have all exhibited a downward trend from 2010 to 2018. Over the study period, the Group implemented a range of energy and water saving measures. The Group has also implemented sustainable waste management policies and procedures to mitigate wastes generation and aims to handle wastes in the most environmentally friendly manner. Throughout the study period, there was a consistent increase in the number of properties that were awarded ISO14001 certification.
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บทความวิจัย
ลิขสิทธิ์ต้นฉบับที่ได้รับการตีพิมพ์ในวารสารเพื่อการพัฒนาการท่องเที่ยวสู่ความยั่งยืน ถือเป็นกรรมสิทธิ์ของโรงเรียนการท่องเที่ยวและการบริการ มหาวิทยาลัยสวนดุสิต ห้ามผู้ใดนำข้อความทั้งหมดหรือบางส่วนไปพิมพ์ซ้ำ เว้นแต่จะได้รับอนุญาตอย่างเป็นลายลักษณ์อักษรจากโรงเรียนการท่องเที่ยวและการบริการ มหาวิทยาลัยสวนดุสิต นอกจากนี้ เนื้อหาที่ปรากฎในบทความเป็นความรับผิดชอบของผู้เขียน ทั้งนี้ไม่รวมความผิดพลาดอันเกิดจากเทคนิคการพิมพ์
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Kirk, D. (2011). Environmental management for hotels. Abingdon: Routledge.
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(pp. 295-312). Boca Raton: CRC Press.
Lee, J.S., Hsu, L.T., Han, H., & Kim, Y. (2010). Understanding how consumers view green hotels: How a hotel's green image can influence behavioural intentions.
Journal of Sustainable Tourism, 18(7), 901-914. https://doi.org/10.1080/09669581003777747
Lee, W.H., & Cheng, C.C. (2018). Less is more: A new insight for measuring service quality of green hotels. International Journal of Hospitality Management, 68, 32-
40. https://doi.org/10.1016/j.ijhm.2017.09.005
Legrand, W., Sloan, P., & Chen, J.S. (2017). Sustainability in the hospitality industry: Principles of sustainable operations (3rd ed). Abingdon: Routledge.
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254-266. https://doi.org/10.1016/j.rser.2015.04.076
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Routledge.
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W. Leal Filho., & R. Leal-Arcas (Eds.), University initiatives in climate change mitigation and adaptation (pp. 33-56). Cham: Springer International Publishing.
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Retail & Leisure Property, 6, 15-22. https://doi.org/10.1057/palgrave.rlp.5100039
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Routledge.
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