1. Environmental Sustainable Management

2. Competencies for Environmental and Sustainability Management(1)  Describe sustainability and its role in the overall business strategy of a hospitality operation  Explain the momentum of environmental issues in the context of global commerce and the economic, regulatory, market, and social responsibility forces at play in the world business arena  State some of the principal measures facilities managers can take to minimize and manage waste

3. Competencies for Environmental and Sustainability Management (2)  Describe the liabilities of poor energy management in terms of its effect on both the hotel’s bottom line and the local/world community  Outline the issues involved with proper water and wastewater management  Describe the dangers inherent in the commonly recognized hazardous substances and ways to safeguard against them

4. Competencies for Environmental and Sustainability Management (3)  Explain the negative aspects of operating a diverse fleet of vehicles on and to and from a property and what measures the facilities engineer can take to reduce or eliminate them  Explain the economic and social degree of appropriate land-use planning and management  Describe the benefits of involving staff, customers, communities, and partnerships in a hospitality company’s environmental and sustainability concerns

5. Sustainability Issues  Economics  Environment  Equity

6. Environmental Motivation  Economic  Regulatory  Market  Social Responsibility

7. Green Globe 21  Encourage participation  Promote good environmental practice  Collect, explain, and distribute examples of industry best practice  Sustain quality of life for prosperity

8. Activity o Environmental motivation factors and Green Globe 21 issues concern hotel management. Please discuss in class those factors and issues. o The class should separate in groups of 3-5 persons. o The particular class activity should work as a typical company meeting using brainstorming. At the end of the class exercise each group should present its findings in a 3-5 minutes presentation.

9. Suggested Readings:  Casado, A.M. (1999). Housekeeping Management, 7th Edition, Wiley, NY  Craig, R.S. (1989). Housekeeping management in the hospitality industry, National Publishers of the BlackHills, New York  Jones, T.J.A. and Harrah, W.F. (2005). Professional Management of Housekeeping Operations, 4th Edition, Wiley, USA  Kappa, M.M. Nitschke, A. and Schappert, P.B. (1997). Housekeeping Management, Second Edition, Educational Institute, Orlando, FL  Kasanava, M.L. Brooks, R.M. (2005). Managing Front Office Operations, Seventh Edition, Educational Institute, Orlando, FL  Stipanuk, D.M. (2006). Hospitality Facilities Management and Design, Third Edition, Educational Institute, Orlando, FL