Managing Sustainability in the Hospitality and Tourism Industry

MANAGING SUSTAINABILITY

IN THE HOSPITALITY AND

TOURISM INDUSTRY

Paradigms and Directions for the Future

Editor-in-Chief:

Mahmood A. Khan, PhD

Professor, Department of Hospitality and Tourism Management, Pamplin College

of Business, Virginia Polytechnic Institute and State University, Falls Church,

Virginia

email: [email protected]

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Managing Sustainability in the Hospitality and Tourism Industry: Paradigms

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Editor: Vinnie Jauhari, PhD

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ADVANCES IN HOSPITALITY

AND TOURISM BOOK SERIES

MANAGING SUSTAINABILITY

IN THE HOSPITALITY AND

TOURISM INDUSTRY

Paradigms and Directions for the Future

Edited by

Vinnie Jauhari, PhD

Apple Academic Press

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Dedicated to my parents, in-laws, Sunil, Shaurya and Shallen

DEDICATED

ABOUT THE EDITOR

Vinnie Jauhari, PhD

Vinnie Jauhari, PhD, is a Director at IIMT (Institute for International Manage￾ment and Technology) (Oxford Brookes University), Gurgaon, in the National

Capital Region (NCR Delhi), India. Dr. Jauhari was earlier Region Lead for

HP Labs Open Innovation Office for India. She won the Innovator Award in

the worldwide team in 2009. She also won the HP Empower grant for women

during her tenure at HP Labs. She has over 17 years of experience in aca￾demics and the corporate world. She has authored nine books published from

New York and Springer in Germany in the domain of services, hospitality,

and technology. She has authored over 100 papers published in international

and national journals of repute. She is the Founding Editor of the Journal of

Services Research and the Journal of Technology Management for Growing

Economies. She has been a guest editor of numerous international journals

and has been a recipient of various awards for research contributions in inter￾national journals.

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List of Contributors.................................................................................... xi.

Preface ..................................................................................................... xiii

Introduction............................................................................................. xvii

1. Designing Sustainable Hotels: Technical and Human Aspects............... 1

Vinnie Jauhari and TanayaVerma

2. From Output to Input: The Road From Energy and

Carbon Emissions to Principles of Sustainable Hotel Design............... 41

Willy Legrand, Philip Sloan, Clara Wagmann, and Larissa Rheindorf

3. Energy Conservation in Hotels: A Green Approach.............................. 75

Navdeep Kaur Kular

4. Sustainable Technology in Hospitality Industry: Some Future

Directions................................................................................................. 101

Parul Wasan

5. Marketing Sustainability in the Hospitality and Tourism Industry... 137

Meghna Rishi

6. Destination Management and Sustainability........................................ 181

Kirti Dutta, Swati Singh, H.G. Parsa, and Vinnie Jauhari

7. Sustainable Tourist Destinations: Creation and Development........... 227

Sandeep Munjal and Parul G. Munjal

8. Heritage Communication and Sustainable Tourism............................ 273

Gaurav Tripathi and Sandeep Munjal

9. Sustainable Culinary Practices.............................................................. 303

Sanjay Sharma

10. Sustainable Employee Practices ............................................................ 335

Moni Mishra

11. Efficient Equipment: Sources for Sustainability in the

Hotel Industry ......................................................................................... 363

Subrata Kumar Nandi

CONTENTS

x Contents

12. Sustainable Restaurant: Current Perspectives and Way Forward.... 387

Rumki Bandyopadhyay and Sandeep Munjal

13. Conception of Sustainable Accommodation Practices in Hotels

for Tomorrow........................................................................................... 431

Anjana Singh and Bandana Rai

14. Tourism Policy: A Comparative Study of Malaysia and Turkey........ 463

Nastaran Laleh and Banafsheh M. Farahani

Index.......................................................................................................... 477

LIST OF CONTRIBUTORS

Rumki Bandyopadhyay

Institute for International Management and Technology, Gurgaon, India;

E-mail: [email protected]

Kirti Dutta

Bharatiya Vidya Bhavan's Usha and Lakshmi Mittal Institute of Management, New Delhi, India;

E-mail: [email protected]

Banafsheh M. Farahani

University of Science Malaysia - School of Housing, Building and Planning, Pulau Pinang, Malaysia;

E-mail: [email protected]

Vinnie Jauhari

Institute for International Management and Technology, Gurgaon, India;

E-mail: [email protected]

Navdeep Kaur Kular

Institute for International Management and Technology, Gurgaon, India;

E-mail: [email protected]

Nastaran Laleh

MA student in Tourism Planning, Iran, Santai, Kembara & Pelancongan.

Willy Legrand

IUBH School of Business and Management, Muelheimerstrasse, Germany; E-mail: [email protected]

Moni Mishra

Lal Bahadur Shastri Institute of Management, Delhi, India; E-mail: [email protected]

Parul Munjal

Ansal University, Sushant School of Art and Architecture, Gurgaon, India;

E-mail: [email protected]

Sandeep Munjal

Institute for International Management and Technology, Gurgaon, India;

E-mail: [email protected]

S. K. Nandi

Institute for International Management and Technology, Gurgaon, India;

E-mail: [email protected]

H. G. Parsa

Daniels College of Business, University of Denver, USA; E-mail: [email protected]

Bandana Rai

Institute for International Management and Technology, Gurgaon, India;

E-mail: [email protected]

xii List of Contributors

Larissa Rheindorf

IUBH School of Business and Management, Germany

Meghna Rishi

Lal Bahadur Shastri Institute of Management, New Delhi, India; E-mail: [email protected]

Sanjay Sharma

Institute for International Management and Technology, Gurgaon, India; India;

E-mail: [email protected]

Anjana Singh

Institute for International Management and Technology, Gurgaon, India;

E-mail: [email protected]

Swati Singh

Bharatiya Vidya Bhavan's Usha and Lakshmi Mittal Institute of Management, New Delhi, India;

E-mail: [email protected]

Philip Sloan

IUBH School of Business and Management, Muelheimerstrasse, Germany.

Gaurav Tripathi

Institute for International Management and Technology, Gurgaon, India;

E-mail: [email protected]

Tanya Verma

Ansal University, Sushant School of Art & Architecture, Gurgaon;

E-mail: [email protected]

Clara Wagmann

IUBH School of Business and Management, Muelheimerstrasse, Germany

Parul Wasan

Apeejay Stya University, Sohna, Gurgaon, India; E-mail: [email protected]

Sustainability in the current context is no longer a necessity but a critical

factor which deserves serious attention by industry, government and soci￾ety. It is a precursor for a livable world where there is more equitable access

to resources. Growth at the cost of environmental damage can have serious

ramifications. This is clear from the natural calamities in the form of floods,

landslides, droughts, shortages of water and power. The current pace of re￾source consumption is a tenable position and there is a need to relook at how

new businesses can adopt a radically different approach to designing green

buildings. Sustainability is an interdisciplinary concept that embeds aspects of

environment, economic aspects as well as socio cultural aspects. The emerg￾ing economies can have a radically very different approach to building their

cities and designing their buildings and transportation. Even existing busi￾nesses need to look at green elements, which can make their businesses more

profitable and sustainable. Water, energy, other resources are all aspects which

will dramatically impact how the world lives in the coming century. As the

nonrenewable sources of energy decline, the rush for investing in renewable

sources will increase. Businesses, countries and governments which invest in

next generation technologies and create more aware citizens who would be

better prepared to cope up with the future. The current generation would have

to relook at its consumption habits so that our future generations can inherit a

more livable world.

Tourism destinations have to consider how will they continue to attract

consumers. The climate and ecosystem has to be harmonious and preserved.

The water bodies, reefs, mountains, ice caps have to be preserved so that

consumers continue to visit these places. Also there have to be sustainable

livelihoods as well. There are questions, which need to be addressed. Can

we learn from some of the global best practices? Can we take some steps,

which would build sustainable tourism destinations? What could be the fac￾tors, which could contribute to sustainable tourism?

The consumers across the globe now care for green practices as they

are witnessing the consequences of the environmental damage in the form

of changing disease patterns, global warming, emissions and also difficulty in

PREFACE

xiv Preface

access to natural resources. There are a lot of challenges that have to be ad￾dressed to bring about a change in the mindset of consumers. Different con￾sumers would be receptive to changes in the environment but these have to be

matched with educating them of effects of engaging in green behavior. The

marketers also have to figure out a way of creating awareness without taking

away elements of consumer experience.

An insight into how much resources do luxury hotels consume is quite

alarming. For example in Delhi, according to data published in The Hindu￾stan Times* (2013), water consumption of approximately 15 million liters of

water by 35 five star hotels in Delhi is enough to cater to 180,000 people or

36,000 households. The power consumption is about 1,000-kilo calories/sqm.

The daily average consumption of energy by one five star hotel consumes

power needs of 600 households. These 35 hotels generate about 10 million

liters of sewage every day. This is equal to amount generated by a population

of 4,50,000.

This does provide insights into how a change in practices adopted by ho￾tels can lower resource consumption and waste generation.

This book, “Managing Sustainability in the Hospitality and Tourism In￾dustry: Paradigms and Directions for The Future,” provides insights into sus￾tainability efforts which could be championed across various areas in a hotel.

The book not only looks at aspect across various divisions in a hotel but also

looks at aspects related with sustainable tourism. The book is divided into

14 chapters, which have been authored by various contributors who bring in

global insights by blending in research from various international chains and

their practices. Some indigenous practices have also been looked at which

could be replicated by global chains.

The key themes, which have been covered in the book, are as follows:

Designing green hotels, which bring in perspectives from global examples

such as Masdar City and some of the leading Indian brands such as ITC, Taj,

Suzlon. There are insights from indigenous guidelines, which could lead to

developing sustainable buildings.

The book covers aspects such as measures that could be taken across de￾partments to minimize energy consumption. There is also a perspective from

Germany on energy audits. There are best practices shared from some of the

leading international brands.

*Singh, D. (2013) The Hindustan Times April 12, Stop Wasting, govt. tells 5-stars, pg. 1. Gurgaon

edition.