This course offers a unique opportunity to learn
the strategies and tactics for sustainable hotel and restaurant operations. The
course will discuss a broad range of triple-bottom-line issues and solutions
that every hospitality operation can implement in areas including energy, water
and waste saving tactics (and carbon footprint reduction), sustainable food and
beverage strategies, green events, global green certifications, community
engagement activities, and more. By the end of the class, students will be able
relate to issues on environmental management of hospitality venues and be
equipped to implement sustainable principles, practices and policies pertaining
to any business in the hospitality industry.
- Teacher: Roscella Noguera