ПРОЕКТУВАННЯ ГОТЕЛЬНИХ ПОСЛУГ ДЛЯ ЗРОСТАННЯ СТІЙКОСТІ ЗАКЛАДІВ ІНДУСТРІЇ ГОСТИННОСТІ

V. Piddubniy; H. Tarasiuk; A. Chahaida; Iu.I. Radchenko

doi:10.30888/2663-5712.2024-26-00-030

Authors

V. Piddubniy State Scientific Institution Ukrainian Research Institute for Alcohol and Biotechnology of Food Products https://orcid.org/0000-0002-1497-7133
H. Tarasiuk Zhytomyr Polytechnic State University https://orcid.org/0000-0001-5112-102X
A. Chahaida Zhytomyr Polytechnic State University https://orcid.org/0000-0003-1826-9545
Iu.I. Radchenko Azienda Darmi Fabarm, Travagliato, Italy https://orcid.org/0009-0001-7435-0738

DOI:

https://doi.org/10.30888/2663-5712.2024-26-00-030

Keywords:

hotel services, service standards, preservation of the environment, environmental sustainability of institutions, consumer behavior

Abstract

The paper examines the impact of hospitality industry establishments on the environment and ways to reduce emissions and reduce energy consumption. In general, most institutions implement low-cost environmental strategies, such as energy management, wast

Metrics

Metrics Loading ...

References

Abbass, K., Qasim, M.Z., Song, H. et al. A review of the global climate change impacts, adaptation, and sustainable mitigation measures. Environ Sci Pollut Res 29, 42539–42559 (2022). DOI: 10.1007/s11356-022-19718-6

Gössling, S., Balas, M., Mayer, M., Sun, Y.-Y.: A review of tourism and climate change mitigation: The scales, scopes, stakeholders and strategies of carbon management. Tourism Management 95, 104681 (2023). DOI: 10.1016/j.tourman.2022.104681

Leyva, E.S., Parra, D.P.: Environmental approach in the hotel industry: Riding the wave of change. Sustainable Futures. 3, 100050 (2021). DOI: 10.1016/j.sftr.2021.100050

Піддубний В.А., Чагайда А.О., Давидюк Ю.В. Аналіз впливу діяльності закладів індустрії гостинності на навколишнє середовище. Причорноморські економічні студії. 2022. Вип. 76. С.181-187. DOI: 10.32782/bses.76-26

Чагайда А.О., Тарасюк Г.М. Тенденції зростання у навколишньому середовищі мікропластику та його вплив на споживачів послуг індустрії гостинності. Наукове видання Державного університету «Житомирська політехніка»: «Економіка, управління та адміністрування». Житомир. 2023, № 1(103). С.76-87. DOI: 10.26642/jen-2023-1(103)-76-87

Evans, D. Foreword. In Food Waste Management: Solving the Wicked Problem; Närvänen, E., Mesiranta, N., Mattila, M., Heikkinen, A., Eds.; Palgrave Macmillan: Cham, Switzerland, 2020; p. V.

Fagbohungbe, M. O., Hursthouse, A. S., Miller, J., Morrison, G., Stockwell, M., & McLellan, I. (2021). Sustainable strategies for improved regulatory compliance within the food-processing sector. Waste and Resource Management, 174(2), 47-58. DOI: doi.org/10.1680/jwarm.20.00027

Chawla, G., Lugosi, P., Hawkins, R. (2022). Factors Influencing Hospitality Employees’ Pro-Environmental Behaviours toward Food Waste. Sustainability, 14(15):9015. DOI: 10.3390/su14159015

Filimonau, V., Chiang, C.-Chang., Wang, L., Muhialdin, B.J., Ermolaev, V.A. (2023). Resourcefulness of chefs and food waste prevention in fine dining restaurants, International Journal of Hospitality Management, 108, 103368, DOI: 10.1016/j.ijhm.2022.103368

Xu, F., Huang, L., & Whitmarsh, L. (2020). Home and away: cross-contextual consistency in tourists’ pro-environmental behavior. Journal of Sustainable Tourism, 28(10), 1443–1459. DOI: 10.1080/09669582.2020.1741596

Miller, D., Merrilees, B., & Coghlan, A. (2015). Sustainable urban tourism: Understanding and developing visitor pro-environmental behaviours. Journal of Sustainable Tourism, 23(1), 26-46. DOI: 10.1080/09669582.2014.912219

Gössling, S. (2017). Tourism, tourist learning and sustainability: an exploratory discussion of complexities, problems and opportunities. Journal of Sustainable Tourism, 26(2), 292-306. DOI: 10.1080/09669582.2017.1349772

Pulido-Fernández, J. I., & López-Sánchez, Y. (2016). Are tourists really willing to pay more for sustainable destinations?. Sustainability, 8(12), 1240

Holmes, M. R., Dodds, R., & Frochot, I. (2021). At Home or Abroad, Does Our Behavior Change? Examining How Everyday Behavior Influences Sustainable Travel Behavior and Tourist Clusters. Journal of Travel Research, 60(1), 102-116. DOI: 10.1177/0047287519894070

Juvan, E. & Dolnicar S. (2021). The excuses tourists use to justify environmentally unfriendly behaviours. Tourism Management, 83(3): 104253. DOI: 10.1016/j.tourman.2020.104253

Knezevic Cvelbar, L., Grün, B., & Dolnicar, S. (2021). “To Clean or Not to Clean?” Reducing Daily Routine Hotel Room Cleaning by Letting Tourists Answer This Question for Themselves. Journal of Travel Research, 60(1), 220-229. DOI: 10.1177/0047287519879779

Bassi, F., Martín, J.A.M. Drivers of sustainable tourism in Europe: how to design efficient business strategies. Qual Quant (2024). DOI: 10.1007/s11135-023-01819-0

Viglia, G., Dolnicar, S. A review of experiments in tourism and hospitality, Annals of Tourism Research, Volume 80, 2020, 102858, DOI: 10.1016/j.annals.2020.102858.

DESIGNING HOTEL SERVICES TO INCREASE THE SUSTAINABILITY OF HOSPITALITY INDUSTRY INSTITUTIONS

Authors

DOI:

Keywords:

Abstract

Metrics

References

Downloads

Published

How to Cite

Issue

Section

License

Most read articles by the same author(s)

Language