Hospitality Business Management Project

This project examines the impact of resource wastage on the sustainability of Marriott Hotel, a leading hospitality organization. It analyzes the concept of resource wastage, its impact on Marriott's sustainability, and recommends strategies for reducing waste. The project utilizes both primary and secondary research methods to provide a comprehensive analysis and actionable recommendations.

Hospitality Business
Management

Table of Contents
ABSTRACT.....................................................................................................................................1
Aim..................................................................................................................................................2
Objectives........................................................................................................................................2
Questions..........................................................................................................................................2
Introduction & Rationale.................................................................................................................3
Literature review....................................................................................................................3
The concept of wastage of resources......................................................................................3
The impact of wastage of resources on sustainability of Marriott Hotel...............................4
The ways for reducing wastage of resources at Marriott Hotel..............................................5
METHODOLOGY..........................................................................................................................6
Primary and secondary research methods..............................................................................8
Findings, Analysis & Discussion...................................................................................................10
Discussion on the basis of secondary sources......................................................................13
Conclusion & Recommendations..................................................................................................14
Conclusion............................................................................................................................14
Recommendations................................................................................................................14
REFERENCES..............................................................................................................................15

ABSTRACT
In hotels these days, there is increment in wastage of resources, so it is important and
relevant to understand reason of wastage and then plan actions through which it can be resolved.
In this research, there is discussion about impact of minimum wastage of resources on
sustainability of resources. There is negative impact on sustainability of company if there is
increment in waste from operations. In this research, there is discussion about Hotel Marriott
which is one of the leading organisation in hospitality sector.
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Aim
“To identify the impact of minimum wastage of resources on sustainability of hospitality
business. A case on Marriott Hotel.”
Objectives
 To understand the concept of wastage of resources.
 To explore the impact of wastage of resources on sustainability of Marriott Hotel.
 To recommend the ways for reducing wastage of resources at Marriott Hotel.
Questions
 Do you understand the concept of wastage of resources?
 What is the impact of wastage of resources on sustainability of Marriott Hotel?
 What are the ways for reducing wastage of resources at Marriott Hotel?
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Introduction & Rationale
Hospitality industry refers to different fields such as lodging, food and drink services,
travelling, transportation, etc. There are many sources through which wastage of resources is
occurring. There is inverse relationship between sustainability of business and wastage of
resources (Chan and Hsu, 2016). In conducting business operations, there is requirement of
different resources through which best quality products and services can be provided to
consumers. As there are different departments working, so there are possibilities that due to
improper communication technique, there is increment in wastage. Hence there must be proper
planning through which wastage in organisation can be reduce. In this research there is
discussion about impact of minimising wastage of resources on long term sustainability in
industry. This report is based on Marriott Hotel which is one of the leading brand in Hospitality
services. This organisation provides accommodation services, dinning out, club, bar, etc.
Marriott Hotel is big organisation hence there are possibilities of more wastage such as
electricity, water, food, linen, etc.
Rationale behind conducting this research is because these days, prime reason which
affects sustainability of organisation is wastage of resources. Researcher has used internet in
conducting research for waste management, so this research helps to understand ways through
which waste management can be learned in organisation (Chen and Law, 2016). Significance to
conduct this research is that researcher wants to understand relationship between waste
management techniques and sustainability of Marriott in industry. Personal reason behind
conducting this research is to create awareness among readers related to waste management. This
helps to create good environment in organisation.
Literature review
The concept of wastage of resources
Wastage refers to loss, damage or loss of resources due to over use. Wastage of resources
can be due to misuse of resources. In Hotel Marriott, there are different departments which
works to provide goods and services to consumers. So there are possibilities of wastage of
resources. According to Köseoglu, Sehitoglu and Craft, 2015 With wastage, there is requirement
of more cost which affects revenues and return in negative manner.
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There are different types of wastage which occur while working in organisation. It is
important and relevant to understand them and reduce its possibilities. Some wastage are
discussed as under-
Solid waste- This is the waste which is due to rotten of vegetable, food, etc. This also
occur wastage of clothes. Some elements of solid waste affects environment which affects
environment of society.
Liquid waste- Wastage of water in the form of flushing, washing, cooking process at
Hotel Marriott are examples of liquid waste. With these waste there is negative impact on
environmental prospects as well.
Gaseous waste- In Hotel Marriott, there are different sources through which waste gas is
generated. This wastage not only affects society but people residing in hotel (Gomezelj, 2016).
From the above discussion, it is clear that there is requirement of proper controlling and
measuring techniques to waste management. Hotel Marriott is big organisation, so with proper
techniques to control waste, it is easy to run long term in industry.
The impact of wastage of resources on sustainability of Marriott Hotel
There is inverse relations between wastage of resources and sustainability of business.
For instance of Marriott Hotel wastage of resources is increasing, then sustainability of business
is in danger because with increment in wastage leads to costly approach to Hotel Marriott. Hence
in order to deal with it, it is responsibility of managers at Hotel Marriott to manage operations in
appropriate manner to get appropriate outcome. It is important to take measures to reduce waste
in Hotel Marriott because of government interference, natural resource liability, expensive
approach, etc. There is requirement of awareness of employees and managers of Hotel Marriott
to control waste management.
In Hotel Marriott, there are different ways to conduct operations as per perception of
employees, so this increase wastage for overall organisation. Wastage of resources is due to
carelessness of company. It affects organisation's growth and environment of society. Non
recyclable resources such as paper, electricity, Water, etc. must be used in best and optimal
manner (Hon and Lui, 2016). For instance: employees are using gas for different purpose which
can be resolved in one time. This increase cost and affects sustainability of Hotel Marriott in
negative manner. When resources are using in non optimal manner, then this affects cost for
organisation. For instance: there is mis-use of water, hence there increases cost and possibilities
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that legal actions can be taken against them. This affects brand image of Hotel Marriott in
industry. In case managers of Hotel Marriott are thinking to open branch at new location, then
they are not able to get permit because of improper use of resources.
The ways for reducing wastage of resources at Marriott Hotel
There are different ways through which reduction in wastage is possible. There is
requirement of proper communication technique through which it is easy to interact with
employees and they are aware about their roles and responsibilities. In case of negative outcome,
it is important to make concern personnel answerable, this makes them more responsible and
possibilities of error is less (Nieves and Segarra-Ciprés, 2015).
There are some ways through which wastage of resources can be controlled. With
planning proper way to control wastage there is positive impact on growth and sustainability of
Hotel Marriott. These ways are discussed as under-
Create awareness and engage F&B department- There must be proper communication
regrading usage of resources among employees. Managers of Hotel Marriott must engage food
and beverage department because this is the department due to which major wastage of resources
may occur. When employees are aware, then they are able to make consumers motivate to
optimally use resources while visiting or accommodating hotel.
Conduct food audit- Food audit is the legal action which is performed by authentic
organisation. This is the measure through which wastage of resources can be measured and it is
easy to managers to Hotel Marriott to reduce it (Israeli, 2014).
Possible best and optimal use of leftovers- In hotel, there are different types of wastage
such as water, clothes, eatable, etc. In order to reduce wastage, it is important to make best use of
leftovers. For instance: there is impure water from purifier, then it can be used for washing
utensils, floor cleaning, etc. this helps to control cost and making optimal use of resources.
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METHODOLOGY
Research methodology is the framework which provides complete information about
techniques which are used by research to conduct research. As research is the way through which
in- depth investigation about some topic is done to improve knowledge about it. Hence there is
use of different tools and techniques to get authentic and reliable information. These tools and
techniques are discussed under research methodology (Jogaratnam, 2017).
In this research, pragmatism research philosophy is used. This is the technique which is
relevant because it covers all the aspects of research topic. Deductive research is used in this
research. With this approach, it is easy to understand different aspects which makes research
authentic. Qualitative research method is used because this provides research outcome in the
form of picture, graphs, etc. which are more impressive. This research method also answers
reason behind specific view from respondents, hence this method is more authentic and reliable.
Descriptive research method is used in this research because under this different concept are
covered.
Sampling is the method in which some respondents are selected for the purpose of
collecting data. It is not possible to collect information from whole population, hence few
individuals are selected. In this research, random sampling method is used in which individuals
are selected on random basis. This method is best because there is less possibilities of biasness in
collecting information (Kim and Law, 2015). This research is conducted in best and ethical
manner. There is lack of finance, so secondary data can not collected up to good level. Budget
for conducting this research is £850.
Gantt chart is used to determine time required to conduct this research. Under this
technique different time is allotted to various activities of research. Under this technique, it is
easy to group members to understand sequence of activities and conduct them in best and
reliable manner.
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Primary and secondary research methods
Primary research refers to the method in which information is collected by researcher
related to research topic. This method is more reliable and authentic because in this there is
personal interaction between respondents and researcher. Personal interview, questionnaire, etc.
are examples of primary method (Evans, 2015). Questionnaire is used to collect primary data
from employees. In this research information is collected from 20 employees who are aware
about waste management happening in Hotel Marriott.
Questionnaire
Designation:
Employee Id:
Q1. What are the reasons of wastage in Hotel Marriott?
a) Improper planning of wastage management
b) Lack of awareness
c) Ineffective communication channel
Q2. Which party plays crucial role in reducing wastage in Hotel Marriott?
a) Employees
b) Top level managers
c) Consumers
Q3. What are the challenges faced by managers of Hotel Marriott to reduce possibilities of
wastage?
a) Costly approach
b) Lack of workforce engagement
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Q4. How waste management of resources at Hotel Marriott assist in sustainable growth and
development?
a) Lack of legal barriers
b) Easy expansion in market
c) Maintained brand image in industry
Q5. Recommend the ways through which wastage of resources at Hotel Marriott can be
minimised?
Secondary method refers to method in which there is use of different online sources,
books, journals, etc. There are possibilities that researcher use data which is published by
someone. Hence secondary data can be old (Köseoglu and et. al., 2016).
In this report, both the methods are used to get in- depth knowledge about topic and to
give relevant conclusion and recommendations.
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Findings, Analysis & Discussion
Theme 1: Reasons of wastage
Q1. What are the reasons of wastage in Hotel Marriott? Frequency
a) Improper planning of wastage management 8
b) Lack of awareness 9
c) Ineffective communication channel 3
Interpretation: From the above mentioned graph, it is clear that there are different
reasons due to which wastage in Hotel Marriott increases. As per above mentioned graph, as per
8 respondents, reason of wastage is improper planning of wastage management, 9 respondents
says that lack of awareness is the main cause of this. While remaining 3 says that ineffective
communication channel are reason of wastage. Hence it is interpreted that lack of awareness
among workforce is one of the major reason of wastage because workforce is not aware about
ways to optimal use resources.
10
0
2
4
6
8
8 9
3
Frequency

Theme 2: Party liable to reduce wastage
Q2. Which party plays crucial role in reducing wastage in
Hotel Marriott?
Frequency
a) Employees 9
b) Top level managers 6
c) Consumers 5
Interpretation: There are different parties which are part to use resources optimally. As
per graph, according to 9 respondents employees plays crucial role, 6 says top level managers
plays, while remaining 5 favours for consumers. So it is interpreted that employees are the one
major aspect which reduces possibilities of wastage at Hotel Marriott.
Theme 3: Challenges in implement wastage management techniques
Q3. What are the challenges faced by managers of Hotel
Marriott to reduce possibilities of wastage?
Frequency
11
a) Employees b) Top level managers c) Consumers
0
1
2
3
4
5
6
7
8
9
9
6
5
Frequency

a) Costly approach 13
b) Lack of workforce engagement 7
Interpretation: As per above graph, it is clear that according to 13 respondents, planning
for waste management is costly approach, while remaining 7 candidates says lack of workers
engagement affects planning for waste management So it is concluded that cost is high because
of planning of training, Seminars, etc. which affects planning of waste management.
Theme 4: Assistance in managing
Q4. How waste management of resources at Hotel Marriott
assist in sustainable growth and development?
Frequency
a) Lack of legal barriers 6
b) Easy expansion in market 9
c) Maintained brand image in industry 5
12
a) Costly approach b) Lack of workforce engagement
0
2
4
6
8
10
12
14
13
7
Frequency

Interpretation: As per above graph, 6 candidates says that with proper managing waste
management activities, lack of legal barriers, 9 says it assist in expansion in market, while
remaining 5 favours for maintaining brand image. With these it is easy for Hotel Marriott to
sustain in industry.
Discussion on the basis of secondary sources
From the above discussed data from secondary sources, wastage of resources refers to
improper use of resources while conducting business operations. In order to expand business at
international level, it is important to plan business activities through which possibilities of
wastage is less. With planning wastage of resources, it is easy to make strategies through which
changes in operations can be taken place. There are some measures such as planning for food
audit, best use of left outs, etc., which helps in optimal use of resources. It is concluded with
proper planning of resources possibilities of wastage is less and cost can be reduced which helps
in long term sustainability in industry.
13
a) Lack of legal barriers
b) Easy expansion in market
c) Maintained brand image in industry
0
1
2
3
4
5
6
7
8
9
6
9
5
Frequency

Conclusion & Recommendations
Conclusion
From the above discussion, it is clear that with managing and maintaining proper waste
management technique, it becomes easy to sustain and retain in market. Employees are the main
component which helps to plan and implement waste management techniques in organisation.
With performing business operations in best and ethical manner, then brand image of Hotel
Marriott can be maintained and it assist in expanding at new location because of less legal issues.
When workforce is aware then they perform business operations in best and reliable manner.
With conducting research, knowledge about research techniques is enhanced. In this research,
information is collected with primary as well as secondary sources, so recommendations and
conclusions are authentic and reliable. This research is conducted in best and authentic manner,
so its aims and objectives are achieved.
Recommendations
There are some recommendations for Hotel Marriott through which they can deal with
issues of waste management in proper way. Some recommendations are discussed as under-
 proper communication channel must be there is hotel, so possibilities of duplication of
activities is low. This helps to make workforce aware about best use of left-outs.
 Training related to waste management must be provided to workers. This helps to plan
waste management activities and workers are aware about important of wastage
management.
 There must be proper food audit by individuals who are not related with organisation.
This helps to get actual outcome of wastage done by organisation.
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REFERENCES
Books and Journals
Chan, E. S. and Hsu, C. H., 2016. Environmental management research in
hospitality. International Journal of Contemporary Hospitality Management. 28(5).
pp.886-923.
Evans, N., 2015. Strategic management for tourism, hospitality and events. Routledge.
Köseoglu, M. A., Sehitoglu, Y. and Craft, J., 2015. Academic foundations of hospitality
management research with an emerging country focus: A citation and co-citation
analysis. International Journal of Hospitality Management. 45. pp.130-144.
Nieves, J. and Segarra-Ciprés, M., 2015. Management innovation in the hotel industry. Tourism
Management. 46. pp.51-58.
Xu, X. and Gursoy, D., 2015. A conceptual framework of sustainable hospitality supply chain
management. Journal of Hospitality Marketing & Management. 24(3). pp.229-259.
Chen, Y.F. and Law, R., 2016. A review of research on electronic word-of-mouth in hospitality
and tourism management. International Journal of Hospitality & Tourism
Administration.17(4). pp.347-372.
Gomezelj, D.O., 2016. A systematic review of research on innovation in hospitality and tourism.
International Journal of Contemporary Hospitality Management.28(3). pp.516-558.
Hon, A.H. and Lui, S.S., 2016. Employee creativity and innovation in organizations: Review,
integration, and future directions for hospitality research. International Journal of
Contemporary Hospitality Management.28(5). pp.862-885.
Israeli, A.A., 2014. An inter-paradigmatic agenda for research, education and practice in
hospitality management. International Journal of Hospitality Management.42. pp.188-
191.
Jogaratnam, G., 2017. How organizational culture influences market orientation and business
performance in the restaurant industry. Journal of Hospitality and Tourism
Management.31. pp.211-219.
Kim, H.H. and Law, R., 2015. Smartphones in tourism and hospitality marketing: A literature
review. Journal of Travel & Tourism Marketing.32(6). pp.692-711.
Köseoglu and et. al., 2016. The evolution of business ethics research in the realm of tourism and
hospitality: A bibliometric analysis. International Journal of Contemporary Hospitality
Management.28(8). pp.1598-1621.
Ogbeide and et, al., 2017. Complaint management in hospitality organizations: The role of
empowerment and other service recovery attributes impacting loyalty and satisfaction.
Tourism and Hospitality Research.17(2). pp.204-216.
Rahimi and et. al., 2017. Customer relationship management research in tourism and hospitality:
a state-of-the-art. Tourism review.72(2). pp.209-220.
Wood, R.C., 2018. Strategic questions in food and beverage management. Routledge.
Online
Waste Management Resources. 2019. [Online]. Available through:
<http://www.wrfound.org.uk/>.
Types Of Waste. 2019. [Online]. Available through:
<https://byjus.com/biology/types-of-waste/>.
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