Eco-friendly accommodation facilities in Mladá Boleslav, Czechia: a case study

• Authors: Petr Scholz , Lenka Červová

Title variants

PL

Przyjazna dla środowiska baza noclegowa w mieście Mladá Boleslavw Czechach: studium przypadku

Abstracts

PL

Celem artykułu jest ocena zastosowania różnorodnych rozwiązań w ramach „zielonego” zarządzania w wybranych obiektach noclegowych w Czechach, a konkretnie w mieście Mladá Boleslav i jego okolicach. Podczas badania korzystano z mieszanych metod badawczych, w tym wywiadów częściowo ustrukturyzowanych, przeprowadzonych z kadrą zarządzającą opisywanych obiektów. Wywiady uzupełniono badaniami ankietowymi, koncentrującymi się na problemie zastosowania w obiektach noclegowych rozwiązań nieszkodliwych dla środowiska. Całkowita próba podmiotów uczestniczących w badaniu stanowiła 39,6% wszystkich obiektów tego typu znajdujących się w mieście i okolicach. Na etapie obróbki danych zastosowano analizę odpowiedniości. Wyniki sugerują, że im wyższa klasa obiektu, tym silniejsza tendencja do korzystania w jego zarządzaniu z metod nieszkodliwych dla środowiska.

EN

The purpose of this article is to evaluate the application of various green management measures in selected accommodation facilities in Czechia, namely in the town of Mladá Boleslav and its surroundings. This study was carried out using mixed research methods including semi-structured interviews with accommodation facility management staff. The interviews were complemented with a questionnaire survey which focused on the application of eco-friendly solutions in accommodation facilities. The total sample of participating facilities represented 39.6% of those in the town and its surroundings. In the data analysis stage, correspondence analysis was used. The results suggest that the higher the category, the stronger the trend to use eco-friendly methods in running accommodation facilities.

Keywords

PL

„zielone” elementy i rozwiązania; środowisko naturalne; obiekt noclegowy; Czechy

EN

green elements and measures; environment; accommodation facility; Czechia

• Publisher: Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
• Journal: Turyzm
• Year: 2021
• Volume: 31
• Issue: 2
• Pages: 103-116

Dates

published

2021

Contributors

author

Petr Scholz

• Technical University of Liberec, Faculty of Economics, Department of Marketing and Trade

• https://orcid.org/0000000226377119

author

Lenka Červová

• Technical University of Liberec, Faculty of Economics, Department of Marketing and Trade

• https://orcid.org/0000000170257045

References

• Awasthi, M.K., Wang, Q., Wang, M., Chen, H., Ren, X., Zhang, Z. (2018). In-vessel co-composting of food waste employing enriched bacterial consortium. Food Technology & Biotechnology, 56 (1), 83–89. https://doi.org/10.17113/ftb.56.01.18.5439
• Bansal, P., Roth, K. (2000). Why companies go green: A model of ecological responsiveness. Academy of Management Journal, 43 (4), 717–736. https://doi.org/10.5465/1556363
• Betz, A., Buchli, J., Göbel, C., Müller, C. (2015). Food waste in the Swiss food service industry: Magnitude and potential for reduction. Waste Management, 35, 218–226. https://doi.org/10.1016/j.wasman.2014.09.015
• Bohdanowicz, P. (2005). European hoteliers’ environmental attitudes: Greening the business. Cornell Hotel and Restaurant Administration Quarterly, 46 (2), 188–204. https://doi.org/10.1177/0010880404273891
• Chan, W.W., Lam, J.C. (2003). Energy-saving supporting tourism sustainability: A case study of hotel swimming pool heat pump. Journal of Sustainable Tourism, 11 (1), 74–83. https://doi.org/10.1080/09669580308667194
• Chen, H., Hsieh, T. (2011). An environmental performance assessment of the hotel industry using an ecological footprint. Journal of Hospitality Management and Tourism, 2 (1), 1–11.
• Choy, M., Cheng, J., Yu, K. (2021). Evaluating the environmental sustainability strategies of the housekeeping department: the case of an international hotel chain in Hong Kong. Tourism Critiques, ahead-of-print. https://doi.org/10.1108/TRC-01-2021-0001
• Dani, R., Tiwari, K., Negi, P. (2021). Ecological approach towards sustainability in hotel industry. Materials Today: Proceedings, ahead-of-print. https://doi.org/10.1016/j.matpr.2020.12.1020
• Engstrom, R., Carlsson-Kanyama, A. (2004) Food losses in food service institutions: Examples from Sweden. Food Policy, 29, 203–213. https://doi.org/10.1016/j.foodpol.2004.03.004
• Gil-Soto, E., Armas-Cruz, Y., Morini-Marrero, S., Ramos-Henríquez, J.M. (2019). Hotel guests’ perceptions of environmentally friendly practices in social media. International Journal of Hospitality Management, 78, 59–67. https://doi.org/10.1016/j.ijhm.2018.11.016
• Gössling, S., Hall, C.M., Scott, D. (2015). Tourism and water. Bristol: Channel View Publications. https://doi.org/10.21832/9781845415006
• Graci, S., Dodds, R. (2008). Why go green? The business case for environmental commitment in the Canadian hotel industry. Anatolia: An International Journal of Tourism and Hospitality Research, 19 (2), 251–270. https://doi.org/10.1080/13032917.2008.9687072
• Green Hotel Association (2015). What are green hotels? Retrieved from: http://greenhotel.com/index.php (20.03.2021).
• Gupta, A., Satyabhusan, D., Mishra, A. (2019). All that glitters is not green: Creating trustworthy ecofriendly services at green hotel. Tourism Management, 70, 155–169. https://doi.org/10.1016/j.tourman.2018.08.015
• Hebák, P., Hustopecký, J., Pecáková, I., Průša, M., Řezánková, H., Svobodová, A., Vlach, P. (2007). Multidimensional statistical methods 3. Prague: Informatorium.
• Hou, H., Wu, H. (2021). Tourists’ perceptions of green building design and their intention of staying in green hotels. Tourism and Hospitality Research, 21 (1), 115–128. https://doi.org/10.1177/1467358420963379
• Juvan, E., Grün, B., Zabukovec Baruca, P., Dolnicar, S. (2021). Drivers of plate waste at buffets: A comprehensive conceptual model based on observational data and staff insights. Annals of Tourism Research Empirical Insights, 2, 100010. https://doi.org/10.1016/j.annale.2021.100010
• Kalábová, M., Abrhám, J. (2016). Hunting tourism as a sector with great potential for the development of Czech regions. In: V. Klímová, V. Žítek (eds), Proceedings of the 19th International Colloquium on Regional Sciences (pp. 1073–1079). Brno: Masaryk University.
• Kapera, I. (2018). Sustainable development in the hotel industry: Between theory and practice in Poland. Turyzm/Tourism, 28 (2), 23–30. https://doi.org/10.2478/tour-2018-0011
• Kapera, I., Wszendybył-Skulska, E. (2017). Pro-ecological hotel policies as assessed by guests. Turyzm/Tourism, 27 (2), 57–62. https://doi.org/10.1515/tour-2017-0013
• Khatter, A., White, L., Pyke, J., McGrath, M. (2021). Stakeholders’ influence on environmental sustainability in the Australian hotel industry. Sustainability, 13, 1351. https://doi.org/10.3390/su1303135
• Moise, M.S., Gil-Saura, I., Molina, M.E.R. (2021). The importance of green practices for hotel guests: Does gender matter? Economic Research-Ekonomska Istraživanja, 34, 1–22. https://doi.org/10.1080/1331677X.2021.1875863
• Omune, B., Kambona, O., Wadongo, B., Wekesa, A. (2021). Environmental management practices implemented by the hotel sector in Kenya. World Leisure Journal, 63 (1), 98–108. https://doi.org/10.1080/16078055.2021.1888001
• Patúš, P., Gúčik, M. (2005). Manažment ubytovacej prevádzky hotela. Banská Bystrica: Slovensko-švajčiarske združenie pre rozvoj cestovného ruchu.
• Petkova, E. (2017). Environmental practices of hotel businesses. In: M. Assenova (ed.), Proceedings of the international scientific conference on contemporary tourism – traditions and innovations (pp. 94–108). Sofia: Sofia University St. Kliment Ohridski.
• Pirani, S.I., Arafat, H.A. (2016). Reduction of food waste generation in the hospitality industry. Journal of Cleaner Production, 132, 129–145. https://doi.org/10.1016/j.jclepro.2015.07.146
• Pizam, A. (2009). Green hotel: A fad, ploy or fact of life? International Journal of Hospitality Management, 28 (1), 1. https://doi.org/10.1016/j.ijhm.2008.09.001
• Priefer, C., Jörissen, J., Bräutigam, K.R. (2016). Food waste prevention in Europe: A cause-driven approach to identify the most relevant leverage points for action. Resources, Conservation, and Recycling, 109, 155–165. https://doi.org/10.1016/j.resconrec.2016.03.004
• Ratinger, T., Vančurová, I., Hebáková, L., Pilecká, J., Bošková, I., Kormaňáková, M., Strejcová, A. (2020). Jak šetřit jídlem? Příručka redukce plýtvání potravinami ve veřejném stravování. Praha: TAČR.
• Rawashdeh, A.A., Al-Ababneh, M.M. (2021). Hotel guests’ perceptions of environmentally friendly practices in Jordan. Journal of Environmental Management and Tourism, 12 (1), 107– 120. https://doi.org/10.14505/jemt.v12.1(49).09
• Reddy, M.V., Wilkes, K. (2015). Tourism in the green economy. New York, NY: Routledge Taylor & Francis Group. https://doi.org/10.4324/9781315885681
• Sadom, N.Z.B.M., Quoquab, F., Mohammad, J. (2021). ‘Waste not, want not’: Fostering frugality amongst Muslim tourists in the Malaysian hotel industry. Journal of Islamic Marketing, ahead-of-print.
• Sangeetha, R. (2020). Environmental sustainability practices for hotel in Chennai. Malaya Journal of Matematik, 8 (2), 1740–1745.
• Sangeetha, R., Rebecca, J. (2020). What makes more positive thinking and implementation towards green and environment sustainable practices: An observation among selected star hotels from Chennai using multiple regression model. Malaya Journal of Matematik, 8 (2), 1482–1485.
• Soria, E.L., Parra, D.P. (2021). Environmental approach in the hotel industry. Riding the wave of change. Sustainable Futures, 3, 100050. https://doi.org/10.1016/j.sftr.2021.100050
• Švec, R., Martinát, S., Pícha, K., Klusáček, P., Knotek, J., Schae-fer, J.C., Navrátil, J. (2021). What drives visitors to tourist sites to choose ‘green’ hotel facilities? Environment, Development and Sustainability, ahead-of-print. https://doi.org/10.1007/s10668-021-01286-3
• Tiwari, S., Dambhare, A., Tripathi, R. (2020). Eco-friendly practices in star category hotel of Lucknow: An exploratory study. AVAHAN: A Journal on Hospitality and Tourism, 8 (1), 9–16.
• Tourkolias, C., Kontogianni, A., Damigos, D., Skourtos, M. (2020). Exploring the factors influencing energy efficiency in the Greek hotel sector. Acta Innovations, 37 (5), 5–20. https://doi.org/10.32933/ActaInnovations.37.1
• Tran, B. (2009). Green management: The reality of being green in business. Journal of Economics, Finance and Administrative Science, 14 (27), 21–45. https://doi.org/10.46631/jefas.2009.v14n27.02
• Trejos, N. (2013). Green of the road: Airlines, hotel, cars more eco-friendly. USA TODAY. Retrieved from: https://www.pressreader.com (9.04.2021).
• Wan, Y.K.P., Chan, S.H.J., Huang, H.L.W. (2017). Environmental awareness, initiatives and performance in the hotel industry of Macau. Tourism Review, 72 (1), 87–103. https://doi.org/10.1108/TR-06-2016-0016
• Yoon, H., Sauri, D., Rico, A. (2021). The water-energy nexus in hotel and recreational activities of a mass tourism resort: The case of Benidorm. Current Issues in Tourism, 24. https://doi.org/10.1080/13683500.2021.1893283
• Zámková, M., Prokop, M. (2014). Comparison of consumer behavior of Slovaks and Czechs in the market of organic products by using correspondence analysis. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 62 (4), 783–795. https://doi.org/10.11118/actaun201462040783
• Zuraikat, F.M., Roe, L.S., Smethers, A.D., Rolls, B.J. (2018). Doggy bags and downsizing: Packaging uneaten food to go after a meal attenuates the portion size effect in women. Appetite, 129, 162–170. https://doi.org/10.1016/j.appet.2018.07.009

Identifiers

DOI

10.18778/0867-5856.31.2.06

Biblioteka Nauki

2032613