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Proposal: Hotel and Sustainable Tourism Practices

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Proposal: Hotel and Sustainable Tourism Practices
Bachelor of Culinary Arts and Food Service Management
HTM 2252 Research Methods
Research Proposal

Investigation on Factors Influencing the Adoption of Sustainable Tourism Practices in the Hotel Sector of Klang Valley

A) Problem Statement
Hospitality and tourism is considered to be one of the leading and ever-changing industries in the world. But today, the hotel sector has been generally described as one of the most resource-consuming sectors in the hospitality and tourism industry, a business of which activities that contributes a great impact on the environment that is already deteriorating in an alarming rate. Therefore, the hotel sector should start adopting sustainable tourism practices in order to reduce or even completely void the negative effects towards the environment. With the implementation of sustainable tourism practices, business sectors are able to gain valuable benefits from it, from costs savings to competitive advantage. However, sustainable tourism practices are still having a hard time being adopted among hotels, reasons ranging from lack of environmental awareness of decision makers, to high initial implementation costs, to the lack of availability of green technology and qualified specialists to install them. Many hotel corporates are unable to disregard the supposed barriers and acknowledge the significance of sustainable tourism practices in the hotel industry. In order to drive more hotels into adopting these green and eco-friendly practices, this research can be done to create awareness about the declining condition of the environment and the benefits hotels may gain by adopting these sustainable tourism practices. Without putting this issue as a big concern, there will be a lack of consciousness towards the environment. Not only hotels, all kinds of business sectors in the hospitality and tourism industry will miss out on opportunities to develop, and eventually the environment continues to suffer unnecessary


References: Anuwichanont et al. (2011). Environmental Sustainability In The Thai Hotel Industry. International Business & Economics Research Journal, 10(11), 91-100. Bansal, P., & Roth, K. (2000). Why Companies Go Green: A Model of Ecological Responsiveness. The Academy Of Management Journal, (4), 717. doi:10.2307/1556363 Bohdanowicz, P Bohdanowicz, P., Zientara, P., 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), 797-816. Brebbia, C. A., & Pineda, F. D. (2012). Sustainable Tourism V. Southampton: WIT Press. Graci, S. S., & Dodds, R. R. (2008). Why Go Green? The Business Case for Environmental Commitment in the Canadian Hotel Industry. Anatolia -Ankara- International Journal Of Tourism And Hospitality Research-, 19251-270. Scheme in the West of England. Journal of Hospitality and Tourism Management, 17, 83–93. DOI 10.1375/jhtm.17.1.83 Swami, R.; Sharma, S., (2011) Ustad, B. H. (2010). The Adoption and Implementation of Environmental Management Systems in New Zealand Hotels: The Managers ' Perspective . Retrieved May 22, 2013, from http://aut.researchgateway.ac.nz/bitstream/handle/10292/840/UstadBH.pdf?sequence=3
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