Sustainable Hospitality Management - HTM 345

This course has been designed to provide the students with a solid theoretical and practical understanding of sustainable hospitality management. It enables them to critically examine the key concepts of sustainable hospitality and develop a sustainable management program for accommodation and food service operations. The major topics covered are the principles of sustainable hospitality based on its three pillars (environmental, economic, and socio-cultural), environmental management systems (EMS) applied to waste, water, and energy, building management systems (BMS), eco-design in hospitality architecture, responsible consumerism, local sourcing, responsible procurement, responsible recruitment, communicating, and reporting responsible hospitality practices according to the Global Reporting Initiative (GRI), international certifications, and standards of sustainability for Tourism, Hospitality, and Event (THE) operations.
Prerequisite: Junior standing.