Sustainability Commons^™

Developing An Employee Training Addendum For A Sustainable Hospitality Operation, Devonne A. Williams

UNLV Theses, Dissertations, Professional Papers, and Capstones

As sustainability has become an important part of everyday life for American consumers, it is important that the hospitality industry do whatever it takes to meet their needs. Consumers expect businesses that they patronize to have policies in place for waste reduction, air and water conservation, and improved air quality and environment. Without the support of the front line employees, however, a hospitality operation has no chance to obtain sustainable success in these arenas. By creating addendums to previously existing employee handbooks, businesses are able to provide their employees with new policies and expectations of sustainable behaviors. This professional paper …

Identifying Green Meetings In The Hospitality Industry, Shin Yi (Felicity) Chiou

UNLV Theses, Dissertations, Professional Papers, and Capstones

Purpose:

The purpose of this paper is to identify what constitutes green meetings in the hospitality industries with special attentions on the applications of modern technologies and marketing strategies. This professional paper will search and collect the related literature reviews and existent practices with green ideology in hospitality to clarify the myth and difficulties of being green and help the readers or potential advocates better understand green meetings and adopt them.

Sustainability’S Correlation To Profit, Cheryl Annissa Drummond

UNLV Theses, Dissertations, Professional Papers, and Capstones

Sustainability and its correlation to profits in hospitality institutions is the subject of this paper. The lack of knowledge about sustainability and the benefits of sustainable practices are discussed. The evaluation of a GreenSeal (2010) Bronze certification G46-Restaurant audit is also examined. Research includes the review of industry experts’ findings on the subject and the social costs and benefits are evaluated based on the goal of economic, ecological, and social sustainability.

Activeion Ionator Exp, Linda Straker

UNLV Theses, Dissertations, Professional Papers, and Capstones

The case study was conducted to determine the effects of the cleanliness of the guest rooms and the effects to the hotels bottom line in implementing Activeion’s Ionator EXP as a new cleaning method to be used in the hotel guest rooms by the room attendants as opposed to the traditional cleaning method using 5 different cleaning chemicals to clean the guest rooms. The Ionator EXP is a chemical-free cleaning system. It is a hand held cleaning spray bottle unit that holds, cleans, and sanitizes with water. The Ionator EXP uses ionization, electricity and oxygen to clean.

The study included …

Examining The Influence Of Restaurant Green Practices On Customer Return Intention, Audrey L. Szuchnicki

UNLV Theses, Dissertations, Professional Papers, and Capstones

In recent years there has been an increased awareness of how the actions of the foodservice industry are effecting the environment. With this awareness we have begun to see a change in priorities for both new and existing businesses. At the forefront of this change in the "green" direction is the GRA who certifies how eco-friendly an establishment is based on its' environmental guidelines. This study will examine the correlation between customer return intention and the institution of green practices within a restaurant setting. The expected outcome would be that a restaurant that is certified green or, implementing measures to …