- DSpace Home
- →
- Časopisy
- →
- E+M Ekonomie a Management
- →
- Rok 2022 (ročník 25)
- →
- Číslo 1
- →
- View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | Scholz, Petr | |
| dc.contributor.author | Červová, Lenka | |
| dc.contributor.author | Janeček, Petr | |
| dc.contributor.author | Linderová, Ivica | |
| dc.contributor.other | Ekonomická fakulta | cs |
| dc.date.accessioned | 2022-03-28T09:23:20Z | |
| dc.date.available | 2022-03-28T09:23:20Z | |
| dc.identifier.issn | 1212-3609 | |
| dc.identifier.uri | https://dspace.tul.cz/handle/15240/163522 | |
| dc.description.abstract | This research article focuses on the ecological operation of accommodation services in Bulgaria. The aim of this article is to evaluate the application of various green management elements and measures in selected hotels in Bulgaria, namely in the cities of Sofia and Varna. The research will pay attention to the implementation of individual green measures in hotel operations as well as a comparison between hotel categories and hotels in the two cities in terms of the application of green measures. Running an environmentally friendly hotel can have several positive effects. It significantly manifests itself in the area of marketing – it creates an image, has an effect on current and prospective guests, and defines the positioning of the hotel. It also impacts the economic and operational aspects, with ecological elements having the potential to reduce hotels’ operating costs. The societal impact of running hotels in an environmentally friendly fashion lies in resource conservation and ensuring environmental sustainability. This research was carried out using mixed research methods, combining semi-structured interviews with hotel management staff in Varna (n = 90) and Sofia (n = 96). The total sample of participating hotels represented 81.6% of hotels in the two cities. The interviews were complemented with a questionnaire survey, which focused on the application of environmentally friendly solutions in hotel operations. In the data analysis stage, the methods of correspondence analysis, the ANOVA test and the Kruskal-Wallis test were used. The results suggest that the higher the hotel category, the stronger the trend to use environmentally friendly methods in running hotels. The research also found that there were differences between the level at which green measures were applied in hotel operations in the two cities. The research results are applicable in practice by national professional associations that support resource conservation and thus affect the entire hospitality industry. | en |
| dc.format | text | |
| dc.language.iso | en | |
| dc.publisher | Technická Univerzita v Liberci | cs |
| dc.publisher | Technical university of Liberec, Czech Republic | en |
| dc.relation.ispartof | Ekonomie a Management | cs |
| dc.relation.ispartof | Economics and Management | en |
| dc.relation.isbasedon | Ali, Y., Mustafa, M., Al-Mashaqbah, S., Mashal, K., & Mohsen, M. (2008). Potential of energy savings in the hotel sector in Jordan. Energy Conversion and Management, 49(11), 3391–3397. https://doi.org/10.1016/j. enconman.2007.09.036 | |
| dc.relation.isbasedon | 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 | |
| dc.relation.isbasedon | 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 | |
| dc.relation.isbasedon | Ben Rhouma, A. (2010). Sustainable Value in Europe: Sustainability Performance of the Czech Republic versus the Europe of Fifteen. E&M Economics and Management, 13(4), 16–29. | |
| dc.relation.isbasedon | Beh, E. J., & Lombardo, R. (2014). Correspondence Analysis: Theory, Practice and New Strategies. Chichester: Wiley. | |
| dc.relation.isbasedon | Belešová, S. (2014). Ekologické prvky ako súčasť sociálnej zodpovednosti hotelov [Ecological measures as a part of hotel social responsibility]. In M. Gúčik (Ed.), Zborník vedeckých prác [Proceedings of the scientific works]. Folia Turistica 4 (pp. 49–54). Banská Bystrica: Matej Bel University – Faculty of Economics. | |
| dc.relation.isbasedon | 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 | |
| dc.relation.isbasedon | 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 | |
| dc.relation.isbasedon | Braun Kohlová, M., & Urban, J. (2018). Green consumption signals altruism and elevated social status (Working Paper). Prague: Charles University. https://doi.org/10.31234/osf.io/2vgex | |
| dc.relation.isbasedon | Chan, W. W., & Lam, J. C. (2001). Envi- ronmental accounting of municipal solid waste originating from rooms and restaurants in the Hong Kong hotel industry. Journal of Hospitality and Tourism Research, 25(4), 371–385. https:// doi.org/10.1177/109634800102500402 | |
| dc.relation.isbasedon | 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 | |
| dc.relation.isbasedon | https://doi.org/10.1080/09669580308667194 Chen, R. J. C. (2015). From sustainability to customer loyalty: A case of full service hotels’ guests. Journal of Retailing and Consumer Services, 22, 261–265. https://doi. org/10.1016/j.jretconser.2014.08.007 | |
| dc.relation.isbasedon | Chen, H., Bernard, S., & Rahman, I. (2018). Greenwashing in hotels: A structural model of trust and behavioral intentions. Journal of Cleaner Production, 206, 326–335. https://doi. org/10.1016/j.jclepro.2018.09.168 | |
| dc.relation.isbasedon | 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. | |
| dc.relation.isbasedon | Chung, K. C. (2016). Exploring Customers’ Post-Dining Behavioral Intentions toward Green Restaurants: An Application of Theory of Planned Behavior. International Journal of Organization Innovation, 19(1), 119–134. | |
| dc.relation.isbasedon | 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, 2(1), 115–132. https:// doi.org/10.1108/TRC-01-2021-0001 | |
| dc.relation.isbasedon | Dani, R., Tiwari, K., & Negi, P. (2021). Ecological approach towards sustainability in hotel industry. Materials Today: Proceedings, 46(20), 10439–10442. https://doi.org/10.1016/j. matpr.2020.12.1020 | |
| dc.relation.isbasedon | Deng, S., & Burnett, J. (2002). Water use in hotels in Hong Kong. International Journal of Hospitality Management, 21(1), 57–66. https:// doi.org/10.1016/S0278-4319(01)00015-9 | |
| dc.relation.isbasedon | Dragomir, V. D. (2013). Environmental Performance and Responsible Corporate Governance: An Empirical Note. E&M Economics and Management, 16(1), 52–68. | |
| dc.relation.isbasedon | Engström, R., & Carlsson-Kanyama, A. (2004). Food losses in food service institutions Examples from Sweden. Food Policy, 29(3), 203–213. https://doi.org/10.1016/j.foodpol.2004.03.004 | |
| dc.relation.isbasedon | Gil-Soto, E., Armas-Cruz, Y., Morini- Marrero, S., & Ramos-Henríquez, J. M. (2019). Hotel guests’ perceptions of environmental friendly practices in social media. International Journal of Hospitality Management, 78, 59–67. https://doi.org/10.1016/j.ijhm.2018.11.016 | |
| dc.relation.isbasedon | Gössling, S., Hall, C. M., & Scott, D. (2015). Tourism and Water. Bristol: Channel View Publications. https://doi.org/10.1108/JTF-11- 2016-0046 | |
| dc.relation.isbasedon | 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 | |
| dc.relation.isbasedon | Greenacre, M. (2007). Correspondence Analysis in Practice. London: Chapman & Hall/ CRC. https://doi.org/10.1201/9781315369983 | |
| dc.relation.isbasedon | Gupta, A., Satyabhusan, D., & Mishra, A. (2019). All that glitters is not green: Creating trustworthy ecofriendly services at green hotels. Tourism Management, 70, 155–169. https://doi. org/10.1016/j.tourman.2018.08.015 | |
| dc.relation.isbasedon | Hebák, P., Hustopecký, J., Pecáková, I., Průša, M., Řezánková, H., Svobodová, A., & Vlach, P. (2007). Multidimensional Statistical Methods 3. Prague: Informatorium. | |
| dc.relation.isbasedon | Hillary, R. (2004). Environmental management systems and the smaller enterprise. Journal of Cleaner Production, 12(6), 561–569. https://doi.org/10.1016/j. jclepro.2003.08.006 | |
| dc.relation.isbasedon | 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(1), 100010. https://doi.org/10.1016/j. annale.2021.100010 | |
| dc.relation.isbasedon | 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.), In Proceedings of the 19th International Colloquium on Regional Sciences (pp. 1073–1079). Brno: Masaryk University. https://doi.org/10.5817/CZ.MUNI.P210-8273- 2016-138 | |
| dc.relation.isbasedon | Khatter, A., White, L., Pyke, J., & McGrath, M. (2021). Stakeholders’ Influence on Environmental Sustainability in the Australian Hotel Industry. Sustainability, 13(3), 1351. https://doi.org/10.3390/su13031351 | |
| dc.relation.isbasedon | Khemiri, A., & Hassairi, M. (2005). Development of energy efficiency improvement in the Tunisian hotel sector: a case study. Renewable Energy, 30(6), 903–911. https://doi. org/10.1016/j.renene.2004.09.021 | |
| dc.relation.isbasedon | Kim, S. H., Lee, K., & Fairhurst, A. (2017). The review of “green” research in hospitality, 2000–2014: current trends and future research directions. International Journal of Contemporary Hospitality Management, 29(1), 226–247. https://doi.org/10.1108/ IJCHM-11-2014-0562 | |
| dc.relation.isbasedon | Kraftová, I., Masuyama, Y., Matěja, Z., & Kornfeldová, M. (2011). Corporate Social Responsibility in Spa Industry: Equalities or Differences? Comparative Study of Czech and Japanese Environment. E&M Economics and Management, 14(2), 123–136. | |
| dc.relation.isbasedon | Lorenzo-Romero, C., Alarcón-del-Amo, M., & Crespo-Jareño, J. A. (2021). An Explanatory Model of the Ecotourists Behaviour: Management Strategies for Tourism Sector. E&M Economics and Management, 24(3), 224–238. https://doi. org/10.15240/tul/001/2021-3-013 | |
| dc.relation.isbasedon | Marková, V., Lesníková, P., Kaščáková, A., & Vinczeová, M. (2017). The Present Status of Sustainability Concept Implementation by Businesses in Selected Industries in The Slovak Republic. E&M Economics and Management, 20(3), 101–117. https://doi.org/10.15240/ tul/001/2017-3-007 | |
| dc.relation.isbasedon | Mbasera, M., Du Plessis, E., Saayman, M., & Kruger, M. (2016). Environmentally- friendly practices in hotels. Acta Commercii – Independent Research Journal in the Management Sciences, 16(1), 1–8. https://doi. org/10.4102/ac.v16i1.362 | |
| dc.relation.isbasedon | 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/10.1080/133167 7X.2021.1875863 | |
| dc.relation.isbasedon | Migale, G. H., Stimie, J. E., & Brent, A. C. (2019). Sustainable hotel strategy execution: a review and way forward. South African Journal of Industrial Engineering, 30(4), 102– 117. https://doi.org/10.7166/30-4-2025 | |
| dc.relation.isbasedon | Mensah, I. (2006). Environmental management practices among hotels in the greater Accra region. International Journal of Hospitality Management, 25(3), 414–431. https://doi.org/10.1016/j.ijhm.2005.02.003 | |
| dc.relation.isbasedon | Nelson, K. M., Partelow, S., Stäbler, M., Graci, S., & Fujitani, M. (2021). Tourist willingness to pay for local green hotel certification. PLoS ONE, 16(2), e0245953. https://doi.org/10.1371/journal.pone.0245953 | |
| dc.relation.isbasedon | 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/10.1080/1607805 5.2021.1888001 | |
| dc.relation.isbasedon | Patúš, P., & Gúčik, M. (2005). Manažment ubytovacej prevádzky hotela [Hotel accommodation management]. Banská Bystrica: Slovensko-švajčiarske združenie pre rozvoj cestovného ruchu [Slovak-Swiss association for tourism development]. | |
| dc.relation.isbasedon | Petkova, E. (2017). Environmental practices of hotel businesses. In M. Assenova (Ed.), In Proceedings of the International Scientific Conference on Contemporary Tourism – Traditions and Innovations (pp. 94–108). Sofia: Sofia University St. Kliment Ohridski. | |
| dc.relation.isbasedon | Pham Phu, S. T., Hoang, M. G., & Fujiwara, T. (2018). Analyzing solid waste management practices for the hotel industry. Global Journal of Environmental Science and Management, 4(1), 19– 30. https://doi.org/10.22034/gjesm.2018.04.01.003 | |
| dc.relation.isbasedon | 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 | |
| dc.relation.isbasedon | Pizam, A. (2009). Green hotels: 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 | |
| dc.relation.isbasedon | 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 | |
| dc.relation.isbasedon | Rahman, I., Chen, H., & Reynolds, D. (2020). Evidence of green signaling in green hotels. International Journal of Hospitality Management, 85, 102444. https://doi. org/10.1016/j.ijhm.2019.102444 | |
| dc.relation.isbasedon | Rahman, I., & Reynolds, D. (2016). Predicting green hotel behavioral intentions using a theory of environmental commitment and sacrifice for the environment. International Journal of Hospitality Management, 52, 107– 116. https://doi.org/10.1016/j.ijhm.2015.09.007 | |
| dc.relation.isbasedon | 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 [How to safe food?] [A handbook for reducing food waste in public catering]. Retrieved from https://www.tc.cz/ cs/storage/28d440aa895eaf1b436b6e1afa37 334cacd0fd65?uid=28d440aa895eaf1b436b 6e1afa37334cacd0fd65 | |
| dc.relation.isbasedon | 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 | |
| dc.relation.isbasedon | Reddy, M. V., & Wilkes, K. (2015). Tourism in the Green Economy. London: Routledge Taylor & Francis Group. https://doi. org/10.4324/9781315885681 | |
| dc.relation.isbasedon | Rodríguez, C., Jacob, M., & Florido, C. (2020). Socioeconomic Profile of Tourists with a Greater Circular Attitude and Behaviour in Hotels of a Sun and Beach Destination. International Journal of Environmental Research and Public Health, 17(24), 9392. https://doi.org/10.3390/ijerph17249392 | |
| dc.relation.isbasedon | 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. https://doi. org/10.1108/JIMA-08-2020-0248 | |
| dc.relation.isbasedon | Sangeetha, R. (2020). Environmental sustainability practices for hotels in Chennai. Malaya Journal of Matematik, S(2), 1740–1745. https://doi.org/10.26637/MJM0S20/0463 | |
| dc.relation.isbasedon | 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. https://doi. org/10.26637/MJM0S20/0398 | |
| dc.relation.isbasedon | Susskind, A. M. (2014). Guests’ reactions to in-room sustainability initiatives: an experimental look at product performance and guest satisfaction. Cornell Hospitality Quarterly, 55(3), 228–238. https://doi. org/10.1177/1938965514533744 | |
| dc.relation.isbasedon | Svidroňová, M. (2013). Sustainability Strategy of Non-government Organisations in Slovakia. E&M Economics and Management, 16(3), 85–100. | |
| dc.relation.isbasedon | Švec, R., Martinát, S., Pícha, K., Klusáček, P., Knotek, J., Schaefer, J. C., & Navrátil, J. (2021). What drives visitors to tourist sites to choose “green” accommodation facilities? Environment, Development and Sustainability, 23, 15074–15099. https://doi.org/10.1007/s10668-021-01286-3 | |
| dc.relation.isbasedon | Tiwari, S., Dambhare, A., & Tripathi, R. (2020). Eco-Friendly Practices in Star Category Hotels of Lucknow: An Exploratory Study. AVAHAN: A Journal on Hospitality and Tourism, 8(1), 9–16. | |
| dc.relation.isbasedon | 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 | |
| dc.relation.isbasedon | Tran, B. (2009). Green Management: The Reality of Being Green in Business. Journal of Economics, Finance and Administrative Science, 14(27), 21–45. | |
| dc.relation.isbasedon | Trejos, N. (2013, April 9). Green of the road: Airlines, hotels, cars more eco-friendly. USA TODAY. Retrieved from https://www. pressreader.com | |
| dc.relation.isbasedon | 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 | |
| dc.relation.isbasedon | Wie, S. H., & Shanklin, C. W. (2001). Cost effective disposal methods and assessment of waste generated in foodservice operations. Foodservice Research International, 13(1), 17– 39. https://doi.org/10.1111/j.1745-4506.2001. tb00027.x | |
| dc.relation.isbasedon | Yoon, H., Sauri, D., & Rico, A. (2021). The water-energy nexus in hotels 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 | |
| dc.relation.isbasedon | 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 | |
| dc.relation.isbasedon | 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 | |
| dc.rights | CC BY-NC | |
| dc.subject | hotel | en |
| dc.subject | green management | en |
| dc.subject | green elements and measures | en |
| dc.subject | environment | en |
| dc.subject | Bulgaria | en |
| dc.subject.classification | L83 | |
| dc.subject.classification | M14 | |
| dc.subject.classification | Q56 | |
| dc.title | GREEN MANAGEMENT IMPLEMENTATION: A CASE OF THE BULGARIAN HOTEL MARKET | en |
| dc.type | Article | en |
| dc.publisher.abbreviation | TUL | |
| dc.relation.isrefereed | true | |
| dc.identifier.doi | 10.15240/tul/001/2022-1-011 | |
| dc.identifier.eissn | 2336-5604 | |
| local.relation.volume | 25 | |
| local.relation.issue | 1 | |
| local.relation.abbreviation | E+M | cs |
| local.relation.abbreviation | E&M | en |
| local.faculty | Faculty of Economics | |
| local.citation.spage | 177 | |
| local.citation.epage | 194 | |
| local.access | open | |
| local.fulltext | yes | |
| local.filename | EM_1_2022_11 |
