Revi1 5

ENVIRONMENTAL MANAGEMENT PRACTICES
Chapter I
INTRODUCTION
Hotels are at the hub of the tourism industry and it is one sector of the tourism
industry in which activities such as construction of buildings and landscaping, cooking
and disposal of waste, use of water and energy tend to affect the environment adversely if
not properly managed. Service sector businesses like hotels, resorts and restaurants have
some inherent characteristics which exacerbate their impacts on the environment namely;
time perishable capacity, heterogeneity, labor intensity and customer involvement in the
production process. The size of hotel facility also influences the environmental
impact. For instance the impact of a hundred room limited service hotel will be different
from a six-hundred room full service hotel.
Globally, the tourism industry is under pressure to adopt more environmentally
sound practices. This arose out of concerns that tourism could and often did have
negative impacts on the host communities and their environments.
Increasing
environmental awareness on the part of consumers has served as pressure on hotels to

adopt sound environmental practices. Tourists are becoming more discerning, seeking
activities, arrangements and experiences which depend crucially on a high quality
physical and cultural environment.
Hospitality Industry in the Philippines generates a million pesos in the economic
activity in hospitality industry and expected to grow substantially by 2017.The potential
impacts of such growth on the environment, along with factors such as global climate
change have become particularly hot topics within the travel and tourism arena today. It
has the potentinal to be detrimental to the natural environment. (Philippine Statistic

Authority 2009)
Hotels are resource intensive and must reduce their impact, therefore it is
imperative to go green. Efficient water management in hotels must aim to reduce water
consumption. To control huge amount of energy consumption in hotels they must turn to
clean technologies and renewable energy. Adequate waste management and handling well
result to clean surroundings that will give a good image of the hotel.
An Environmental Management Practices can provide many benefits from both an
environmental and a business standpoint. Because the EMP is tailored to each companys
specific goals and processes, it provides a structure for optimizing company performance
across multiple dimensions. Specifically, an EMS can help achieve the following like
Cost savings through reduced resource consumption, Increased operational efficiency,
Improved environmental Performance, Compliance with legal and regulatory
requirements, deeper customer trust, Enhanced employee skills and satisfaction, Positive
community and public relations.
Background of the Study

Even though a number of hotels may show an interest in environmental aspects,
only a few carry out formal environmental audits (Park and Kim 2014) as many managers
may still be operating with the old world mental models that do not consider the value
of the environment.
Moreover, the hotel industry significantly contributes towards the environment and
there is no exemption to it and therefore its contributions and responsibilities towards the
environment should not be ignored. The hotel industry is comprised of various smaller
operations and departments which can have a significant effect on the environment
because of the resources they consume. Implementing and practicing environmental
management practices is essential for all operations of a hotel, as this would result and
lead to a greater sustainable development of the industry.
Research confirms that due to their operational characteristics, hotels are amongst the
highest energy consuming buildings after shopping malls and hospitals (Farrou et al.
2012). For example, Hotel Energy Solutions (2011), The hotel industry constitutes one of
the most energy and resource intensive branches of the tourist industry. Substantial
quantities of energy are consumed providing comfort and services to guest, many of who
are accustomed to, and willing to pay exclusive amenities, treatment and entertainment.
( Kallhauge and Martinac 2006)
The number of business establishments in Lucena City are constantly increasing
every year. These business sectors are one of the largest contributors to the volume of
waste produced in the city next to households especially the hotel sector (MSEUF 2014).
According to PENRO- Provincial Environment and Natural Resources Officer, there is
actually existing environmental policy framework set by large hotels in lucena city.
Specifically at hotel B and hotel C, however hotel A does not have any existing policy for
environmental management. Because of the researchers concern for the environment and
the increasingly observable environmental effect of the establishments in the city of
Lucena, the researcher pursued to conduct the study. Their study aims to find-out whether
these hotels are practicing proper environmental management in their hotel operation as
they seek to know if hotels are contributing to increasing problems on the environment of
the city.
Research Objectives
The main objective of this study is to measure the environmental management
practices of selected hotels in lucena city. Specifically, it sought to realize the following
objectives.
1
2
Determine the profile of hotel in terms of :

1 Years Operation
2 Volume of guest in a month
To determine the environmental Management Practices of Selected Hotels in
terms of :
1 Energy consumption
2 Water consumption
3 Waste management
Determine the difference of environmental management practices of selected
hotels when grouped according to their profile.
Significance of the Study

This study seeks to identify the of environmental management practices of selected
hotels in Lucena city. Significantly this will help the following stake holders.
This study is significant to the following:
To the owners, managers and operators of hotels and other lodging
facilities, This will give them an idea on how they cooperate regarding conservation and
preservation of resources which will aid in coming up with new ways on how to instill
environmental consciousness to their employees and patrons without the fear of offending
anyone. At the same time saves the hotels and lodging facilities operating expenses .The
study provides the means to identify, in the different departments of a hotel, opportunities
for optimizing its activities while reducing its operating costs and its environmental
impacts.
To the employees and hotel patrons, this will make them aware of their
own behavior towards the environment which will help in correcting their existing
unfavorable practices during the hotel daily operations and employees will be more
conscious of environmental problems and have started to consider the effects of
malpractices inside or outside their working environment.
To the students, this study will be an eye opener and make them realize that
they have responsibility in their environment through developing good habits. Through
this study, they will learn how to conserve water and electricity, how to minimize their
wastes, and that their simple acts will create a big change in our future lives.
To the future researcher, it can give them some informative information for
their related studies and a good reference to their research because the references used
were dated and based on the blogs, studies and materials from local and foreign author.
Scope and Limitations of the Study

This study will be limited to determine the environmental management practices
of Queen Margarette Domoit, Quezon Premier Hotel, and Diamond Resort and Hotel.
Their study aims to find-out whether these hotels are practicing proper environmental
management in their hotel operation as they seek to know if hotels are contributing to
increasing problems on the environment of the city. These are the selected hotel
respondents in Lucena City. The total number of hotel employees as the respondents of
the research is only based on the data as provided by the hotels, due to confidentiality, the
management did not allow the researchers to get the total number of employees as the
respondents of in the questionnaire survey. The study is conducted during the 1st
semester of the school year 2016-2017. The research starts at August 2016 and will end in
December2016. The respondents of this study are limited to the verbal accounts of hotel
managers.
Definition of Terms
The following terms were operationally and conceptually defined for better
understanding of this study, some terms defined as such:
Energy consumption refers to the amount of energy consumed by an

individual or organization, or to the process or system of such consumption. Nearly every
modern convenience increases the amount of energy consumed. ( Manassas,2010)
Environmental Management Practice is a process of optimizing internal and

external management activities to achieve a better environmental performance and to
create an environmental sound organization towards the aim of sustainability.
(Stenmark,2007)
Environmental awareness is to understand the fragility of our environment

and the importance of its protection.(Pachamama Alliance 2016) essentially serves as an
educational tool, helping people around the world understand the economic, aesthetic and
biological importance of preserving resources and reducing or eliminating the harmful
impacts of man-made alterations. (Harry Moss, June 2016)
Waste management defined as the generation, prevention, characterization,

monitoring, treatment, handling, reuse and residual disposition of solid wastes. (2016
All Green Electronics Recycling)
Water consumption is simply the use of water in any form for any reason. While most
people tend to think of water consumption as nothing more than drinking. ( Metrople,
2010)
Chapter II
REVIEW LITERATURE AND STUDIES
This chapter deals with the presentation of related literature and studies lifted
from books, encyclopedia, newspapers, internet and others that provided support to the
study. This reviews the related literature and studies that helps the researcher shape or
conceptualize the study.
Environmental Management Practice

Hotel businesses consume significant amounts of natural resources, expel large
amounts of raw and solid waste and affect the sustainability of the natural environment in
which they are developed and operate. To reduce the negative impact on the environment,
the hotel sector worldwide has embarked on a course of implementing environmental
management practices or a much formal tool called environmental management systems
(EMS), an innovation which has been profoundly promoted to offer additional benefits to
its adopters. Among various environmental issues that have been addressed, greening in
the New Zealand hotel industry is rarely investigated. (Burzis Homi Ustad, 2010)
The development and future success of the hotel industry depends on the
availability of natural resources. Furthermore, the natural environment of a destination is
typically one of the main assets for the local hotel industry. At the same time, however,
hotels are among some of the larger consumers of energy and water resources and also
generate large amounts of waste (Bohdanwicz, 2006).
The global trend is to therefore encourage hotels to engage in green practices
(Han et al. 2011; Chou 2014; Hsiao et al. 2014) and an increasing number of hotels are
now embarking on the implementation of eco-friendly practices and environmental
strategies (Han et al. 2011; Hsiao et al. 2014; Kang et al. 2012; Min 2011). The most
common action areas of sustainable environmental practice include energy conservation,
water conservation and waste management (Ayuso 2007; Rahman et al. 2012).
Previous research started with addressing the broad issue of sustainability and
moved towards focusing on environmental sustainability in the hotel industry. It was
observed that the majority of writers have defined environmental sustainability from the
standpoint of environmental management (Mensah, 2006; Penny, 2007). According to

past studies, environmental management is a process adopted by hotel management
which helps them to monitor the hotel activities and implement appropriate programmes
to reduce the negative impact of an individual hotel on the environment (Mensah, 2006).
Environmental management in the accommodation sector was initiated over half a
century ago. Since, a number of studies have concentrated on this issue (Ayuso 2007;
Bohdanowicz 2006; Chan et al. 2014; Cheung and Fan 2013; Chou 2014; Erdogan and
Baris 2007; Fraj et al. 2015; Katircioglu et al. 2014; Lu et al. 2013; Miao and Wei 2012;
Park and Kim 2014; Penny 2007; Rodriguez-Anton et al. 2012; Lu et al. 2013). A study
on Swedish and Polish hotels disclosed that the majority of hoteliers (95%) expressed
serious concern for the environment which led to priority being given to environmental
issues at a national level (Bohdanowicz 2006). Even though a number of hotels may
show an interest in environmental aspects, only a few carry out formal environmental
audits (Park and Kim 2014) as many managers may still be operating with the old world
mental models that do not consider the value of the environment.
Studies in the GAR region of Ghana, the Macao hotels in China and the European
countries (Swedish and Polish hotels) have discussed the issue of environmental
management practices and have shown ample data on a variety of activities and
approaches that have been taken by hotels to deal with environmental issues (Mensah,
2006; 2007; Penny, 2007; Bohdanowicz, 2005; Bohdanowicz, 2006). However, few
studies have addressed the current state of environmental activities (Penny, 2007;
Bohdanowicz, 2006). Previous studies have also addressed various advantages and
benefits that were obtained by hotels through practicing environmental management
10
programmes (Chan and Wong, 2006; Ann et al., 2006). Research has shown that hotels
that have addressed the issues of environmental management have experienced
significant cost saving benefits and also improved the overall performance of the
organization (Mensah, 2006; Penny, 2007).
Moreover, the hotel industry significantly contributes towards the environment
and there is no exemption to it and therefore its contributions and responsibilities towards
the environment should not be ignored. The hotel industry is comprised of various
smaller operations and departments which can have a significant effect on the
environment because of the resources they consume. Implementing and practicing
environmental management practices is essential for all operations of a hotel, as this
would result and lead to a greater sustainable development of the industry.
The literature indicates that hotels have developed environmental management
systems to assist them with their environmental management efforts. It was observed that
some writers have defined environmental management primarily from the standpoint of
environmental management systems (Mensha, 2006). It was further observed that the
importance of environmental management systems in the tourism industry had greatly
increased in recent years. In contrast to the other sectors of tourism, the hotel sector has
been slow to adopt environmental management systems in their daily operational
activities.
This newly found concern for Mother Earth, indeed, is rapidly becoming the norm
of this generation. With these in mind, there seems to be a clash of norms and practices
between the general public and hotel patrons. Hotel patrons are expected and allowed to
act like kings and queens. Part of what they pay for in a lodging facility, though not
11
without limit, is the luxury of doing things at their whim. Hotels, after all, are supposed to
make their guests feel at home. Although a hotel can encourage their patrons to be
environmentally conscious, condemning an unethical behavior is a more sensitive act.
The criticized guest might be offended, the result of which poses a threat to the reputation
of the hotel.
The habits and consciousness of people towards environment plays a crucial role
in addressing the environmental issues. Customers are unique in their habits and
consumption patterns. The choice of doing the invaluable practices of helping the
environment, therefore, is in the hands of the hotels and hotel patrons.
The problems brought about by the hotel patrons and the hotel itself was really
affecting the present situation of the environment. The water consumption of tourists rises
far above consumption by local residents. A guest at an international hotel consumes an
average of 300 liters a day or as high as 825 liters/room/night. This situation endangers
the quality and the availability of water for local communities. The hotel industry is also
affected by energy demand due to the comfort of its guests. Hotels spend an average of
Php 43 million per year of energy consumption. The huge demands of electricity by the
hotels have the tremendous impact on the environment.
Proper waste management of the hotel has become a major problem in
sanitation because they produce large quantities of solid and liquid waste especially
hazardous chemicals which they used in housekeeping. Customers contribute to
atmospheric pollution. Hotel boilers emit atmospheric pollutants.
One of the main reasons for high water consumption in the hotel sector relates to
the behavioural tendencies of guests. Hotel guests tend to have a pleasure approach to
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showeror bath, which increases the tendency to use more water than they normally would
at home(Eurostar, 2009).
The hotel sector has been identified as the largest consumer of durable and nondurable goods, it is expected that the sector generates huge amount of waste (W. Chong,
K. Wong and J. Lo, 2009) and (P. Bohdanowic, 2006).
The research conducted by Mensah (2006) and Penny (2007) reported that,
since 1990, there have been many advances in approaches to environmental management
practices in the hotel industry. The main aim of implementing environmental policy has
been to address the issues of waste prevention, water consumption and energy savings
which have been the main concern for most hotels worldwide.
Environmetal Laws Presidential Decree No. 1586 Establishing An Environmental
Impact Statement System, Including Other Environmental Management Related
Measures And For Other Purposes. Its purpose is to attain and maintain a rational and
orderly balance between socio-economic growth and environmental protection.
Republic Act No. 6969 or the Toxic Substances and Hazardous and Nuclear Waste
Control Act of 1990 Its Purpose is Control of Toxic Substances and Hazardous and
Nuclear Waste.It has been recognized that the public and the environment are at risk in
the use or exposure to chemicals as well as the long term damage brought about by
careless handling or disposal of hazardous wastes
To control, supervise and regulate activities on toxic chemicals and hazardous
waste. Under this act importation, manufacture, processing, handling, storage,
transportation, sale, distribution, use and disposal of all unregulated chemical substances
13
and mixtures in the Philippines, as well as the entry even in transit, or storage and
disposal of hazardous and nuclear wastes are regulated.
Republic Act 9275: The Philippine Clean Water Act The Purpose of this law is
The Philippine Clean Water Act of 2004 aims to protect the countrys water bodies from
pollution from land-based sources (industries and commercial establishments, agriculture
and community/household activities). It provides for a comprehensive and integrated
strategy to prevent and minimize pollution through a multi-sectoral and participatory
approach involving the entire stakeholder. As early as 1996, monitory of the countrys
rivers showed that only 51% of the classified rivers still met the standards for their most
beneficial use.
Presidential Decree No. 3931 series of 1964 as amended by Presidential Decree
No. 984 series of 1976 The Purpose of this law is to prevent, abate and control pollution
of water, air and land for the more effective utilization of the resources. Industrial
development began to accelerate in the early sixties, however, pollution became a
concomitant problem, particularly in the Greater Manila Area.
Republic Act 9003: Ecological Solid Waste Management Act of 2000 The
Purpose of this law Republic Act 9003 provides a systematic, comprehensive, and
ecological solid waste management program in the country. In Metro Manila, every
resident generates about half a kilo of wastes a day. With an estimated population of 10.5
million, total waste generated in Metro Manila alone could run up to 5,250 metric tons
per day or 162,750 metric tons per month or 1.95 million metric tons per year. Definitely,
this is a lot of waste to speak of. The situation is worse if the daily waste generation is to
be multiplied to the countrys population of 80 million.
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15th Congress Senate Bill No. 3325 Energy Efficiency And Conservation Act Of
2012
Filed On November 7, 2012 By Guingona III, Teofisto "Tg" An Act
Institutionalizing Energy Efficiency And Conservation, Enhancing The Efficient Use Of

Energy, Granting Incentives To Energy Efficiency And Conservation Projects, And For
Other Purposes
Energy Consumption
According to previous studies by (Mensah, 2006), (J. Park, 2009) the hotel sector
is one with the most energy consumption with high-energy utilities. It was reported by
some of these researchers that virtually, all the operational areas requires and uses energy
in the form of electricity and fossil fuels. The consequence of this high usage of energy in
the hotel often resulted to the increase emission of toxic chemicals in the form of sulfur
dioxide and nitrogen oxide (W. Chan and J. Lam., 2006). The final result led to acid rain
and global warming, which are two of the most recent issues of environmental concerned.
Furthermore the use of energy resources in the hotel industry contributes to high cost of
operating hotel business (S.W. Chan, 2008).
To reduce the cost of using energy resources, some hotels are now beginning to
adopt various Sustainable Tourism Practice which include the use of energy-saving
equipments, the use of compact florescent bulbs, and the shutting down of unused
appliances and equipments (Mensah, 2006),(S.W. Chan, 2008).For instance, hotels in the
Great Accra Region of Ghana now uses energy efficient bulbs as the most effective
energy saving practice in their hotels; Shangri-la hotels and resorts is now using energysaving lamps in more than half of the hotels guest rooms all over the world.
15
As solar photovoltaic systems have become more practical, solar energy has
become one way hotels have been able to cut costs while using green energy. Studies
have found that solar panels can generate around 25 percent of the energy that a hotel
needs to operate (E. Bader, 2006).Reducing solar gain is also important. In tropical areas
solar control film, a polyester layer used to coat windows, is highly beneficial, because it
can be retrofitted into existing hotels at low cost and has been shown to save hotels 155
kWh of electricity per year. Simply orienting a building to capture (or avoid) insolation
can save on energy use (Yong Han Ahn and Annie R. Pearce, 2007).
Even the simple upgrading of heating system used in hotel swimming pools can
save money. Although this practice has not been widely adopted, switching to an air-towater heat pump from a conventional heating system (typically, heat from electronic
sources or a condensing boiler) can save 50 percent of the energy used and reduce
greenhouse gas emissions by 12,000 kg. (Wilco Chan and Joseph C. Lam, 2006). Where
natural gas is available, hotels can replace electricity with gas as a source of energy for
the laundry and catering services, reducing the hotels environmental impact, measured
through greenhouse gas emissions, by approximately 40 percent (V. Filimonau, J.E.
Dickinson, D.K. Robbins, and M. Hujibregts, 2011). This estimate is based on the
findings that laundry and catering services constitute 30 to 40 percent of hotels energy
consumption.
The article of YaredKokeb on 21 October 2014 agrees state that overuse of
electricity is very bad to our natural ecosystems. Electricity is another form of energy,
and we use energy all the time. Burning coal, keeping lights on when they are not needed,
and using Fossil Fuels are just some of the many ways we use electricity. Even though
16
using electricity is OK at some points, using too much is wasting our resources and
tempting us to use the more damaging resources.
Abrams (2014) state that the light we see in photos from space, from an airplane
window, from our 14th-floor hotel room, is light allowed that shine into the sky, into our
eyes, illuminating little of what it was meant to, and costing us dearly, Bogard writes.
In ways we have long understood, in others we are just beginning to understand, nights
natural darkness has always been invaluable for our health and the health of the natural
world, and every living creature suffers from its loss. Definition of light pollution is the
overuse and misuse of artificial light at night. The researcher thinks that speaks to the
problem. Were just using way too much of it; way more than we need and in ways that
arent very helpful to us. The evidence of that is thing like sky glow, which is the glow
you see over cities, especially on cloudy nights, which will amplify the lights. Or glare
lights that are shining directly into our eyes, oftentimes into our bedrooms. This is a
problem for drivers at night. Theres a lot of glare. And then theres something called
light trespass, which is light that shines from one property onto another. So youre
lighting your yard, but youre also lighting up your neighbors yard as well. So those are
the primary ways we see evidence of light pollution.
The accommodation sector has been identified as a key sector of the tourism
industry for improving energy consumption, given that the sector accounts for 21% of the
tourisms industry total CO2 emissions (Nelson, 2010). Research undertaken by Parker
(2010) and Gossling et al. (2015),verify that hotels are associated with the largest energy
use compared to all other accommodation establishments and Wiberg (2009) claims that
CO2 emissions from the hotel sector are likely to increase by 170% by 2035. The huge
17
growth in the hotel industry has therefore considerably affected the environment at a
global level (Rodriguez and Cruz 2007) and the sector is particularly associated with the
excessive consumption of energy (Cheung and Fan 2013; Nikolaou et al.2012; Ali et al.
2008; Khemiri and Hassairi 2006; Yang 2010; Min 2011; Teng et al. 2012; Wang 2012).A
reduction in energy consumption in hotels can greatly reduce carbon emissions and
therefore reduce the negative effects of GHG emissions for this sector (Tang et al. 2011).
Therefore, the thrust of the green campaign in the hospitality sector has focused mainly
on energy savings (Mensah 2006:418) and environmental management practices
undertaken by hotels tend to emphasize energy conservation (Penny 2007).
Bohdanowicz 2006 claims that there is a widespread misconception in the hotel

sector that substantial in the energy use in hotels can only be archived by installing,
using, implementing advance, high maintenance and prohibitively
expensive
technologies. Major energy savings can be archived by adopting a common sense

approach requiring neither advance expertise nor excessive investments.
According to Solar-Estimate 2016 Energy efficiency means using less energy to
accomplish the same task. By improving energy efficiency, hotels can reduce the size
(and cost) of the renewable energy system needed to power their establishment.
Improving their energy efficiency is the first and most important step toward adopting
renewable energy.The more efficient use of energy throughout the hotel results in less
money spent on energy by hotel guest.
According to Bureau of energy Efficiency 2008 Hotels are large consumers of
energy and fossil fuels to provide high quality services to guests. Hotels can effectively
18
reduce energy use without compromising the high quality of services for guests and in the
process benefit from cost savings. Managing energy use in your hotel is the first step
towards this. Energy management helps improve your bottom line and holds down
operating costs. Controlling costs is a key to profitability in the hotel industry allowing
your hotel to route resultant savings toward fulfilling other requirements including
purchasing additional amenities, staff salary increases, etc. There are numerous ways by
which energy can be managed within your hotel. This guidebook aims to highlight
several opportunities to create and implement an energy management plan within your
hotel. Topics include what steps are required to develop and implement a management
plan, how to identify energy opportunities and how to evaluate costs and paybacks.
Water Consumption
Water has been described as one of the major resources in the hotel industry
(Hotel Online Special Report, 2006). Water is needed in the hotel for various activities
involving laundry, food production, bathroom and other outdoors (C. Baker, 2008).
Previous studies indicate high level of water consumption among hotels. For instance,
reference (Radisson SAS, 2006) discovered a water consumption rate amounting to 440
liters per guest per night; while reference (M. Deng and J. Burnett, 2006) discovered a
water use index of 4.5 M3/M2 among hotels in Hong Kong. To help conserve water
resources in the hotel, water management practices in now being implemented. Some of
the major practices in water management include the use of low-flow or infrared
activated faucets, low-flow showerheads, low-water volume toilets, regular fixing of
19
toilet lacks; and the use of water-efficient laundry equipment and dishing washers
(Mensah, 2006), (Hotel Online Special Report, 2006), (S. Brodsky, 2009), (N. Erdogan
and E. Baris, 2007), (M. Sherman, 2008). Furthermore, the reuse of towels and linens by
hotel guests not only helps hotels in reducing the water consumption but also reduce the
cost of running the hotel. The implementation of these practices will enable hotels to save
some quantities of water for the hotel. For instance, hotels in Sydney were able to reduce
their water consumption by 50 percent through water management practices (Hotel
Online Special Report, 2006).
Hotels comprehensive water reduction efforts have shown considerable benefit.
Water can be aerated, reduced in pressure, and recycled as a means to reduce water waste.
One of the most popular ways that hotels have reduced water consumption is replacing
current appliances with water-efficient ones, including laundry facilities, toilets, showers,
and faucets. One study showed that installing low-flow showerheads and aerated faucets
saved $1.50 per room per month for one hotel, and using water-efficient toilets saved the
same hotel 180,000 gallons of water per year (S. Alexander, 2006). Greywater recycling
systems that reuse wash water have also been shown to trim approximately 23% of the
total water consumption of some hotels. The payback period of these systems is around
14 years, but this number may vary according to the country. Guests who responded to an
in-room questionnaire about the low-flow toilets were greatly satisfied.10 It has also been
found that water-saving notices in bathrooms that encourage customers to regulate their
water use are effective. Another measure commonly adopted by hotels is localized
irrigation systems in gardens (M. Gonzalez and C.J. Leon, 2006).
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According to Pia Ranada (2015), the Philippines is in danger of experiencing

water scarcity in 25 years, according to a new study. The study, conducted by think tank
World Resources Institute (WRI), predicts the Philippines will experience a "high" degree
of water shortage in the year 2040. Ground water Foundation said that the biggest
reservoir of fresh, liquid water on earth is groundwater. It is the largest source of usable,
fresh water in the world. Hotels and their guest consume vast quantities of water. In
Israel water use by hotels along the Jordan is considered to be contributing to the drying
of the dead sea (UNESCO, 2010). Moreover, Tourism has been identified as the driving
force of groundwater use.
Despite the often limited availability of fresh groundwater, it remains one of the
most sought-after resources by the tourist industry in coastal zones, highlighting the
implicit risk of over exploration. In such situations, reducing water consumption and
preventing encroachment into wetlands can be achieved only if the Hospitality and
Tourism industry together with individual tourist are prepared to adopt water-saving
policies and behavior. (WTTC, 2007)
Research indicates that reusing wastewater can reduce the need for fresh water by
50 percent (Greenhotelier, 2006). All interviewees agreed that the use of waste water is
very difficult due to hygiene concerns and that incorrectly treated wastewater can be a
threat to health. Considering that water is a valuable resource, the best practices are
located in the reduction of consumption. The Radisson SAS Tallinn utilizes low flow
water taps and showers as well as the use of low-flush toilets. The hotel employees are
trained to ensure that water is not unnecessarily contaminated during the washing and
cleaning activities. Cleaning agents are environmentally friendly and phosphate-free. The
21
Premier Hotel Victoria Freiburg has placed ergonomically shaped bathtubs requiring 30%
less water than the traditional bathtubs. The courtyard of the hotel is paved but unsealed
allowing rainwater to seep through avoiding unnecessary load on the rainwater drainage
system. The kotel Hamburg has built system using rainwater, rather than treated fresh
water, for use in flushing toilets. Gssling et al. (2011) estimated that direct water
consumption for tourism in 2000 amounted to 9 274 million m3 globally, representing 3.4
% of domestic water consumption and 0.3 % of total water consumption. This
consumption is concentrated in tourism destinations that may be vulnerable to water
stress. Furthermore, tourism demand for water is projected to increase considerably over
the coming decades, while climate change will reduce the availability of freshwater in
lower mid-latitude regions such as the Mediterranean and increase the frequency of
severe droughts (Gssling et al., 2011). Thus, tourism can lead to significant local and
regional impacts associated with water stress and with energy-intensive desalination and
water importation via ship (Mallorca, Greek islands, Italy, Spain).
Waste Management
Since the hotel sector has been identified as the largest consumer of durable and
non-durable goods, it is expected that the sector generates huge amount of waste (W.
Chong, K. Wong and J. Lo, 2009) and (P. Bohdanowic, 2006). For instance, the food and
beverage department generates various solid and organic waste in the form of packaging
and food waste, aluminum cans, glass bottles and cooking oil (C. Baker, 2009); while the
housekeeping department generate wastes in the form of cleaning materials and plastic
packaging. It was estimated that 1 kg of waste is generated by a hotel guest every day. It
22
has therefore become necessary to adopt STP that safeguards the environment. Also,
Sustainable Tourism Practice among hotels in waste management will help to reduce the
cost of operating hotel business. Hence most academic literatures now emphasized on the
four Rs (Reuse, Reduce, Recycle and Recover) as the most effective in waste
management (P. Sloan, W. Legrand, H. Tooman and J. Fendt, 2009). Similarly, the
reduction of waste generation during food preparation by the hotels kitchen is another
method of reducing wastage in the hotel industry.
The hotel industry has a long history of waste reduction, notably, recycling and
composting. Recycling is a popular practice, perhaps because many recycling methods
have a short pay-back period and can yield significant savings (E. Bader, 2006).In
addition to recycling, a study of Vietnamese hotels (as just one example) found that
composting organic waste to produce fertilizer could be effective if a good system was in
use and employees were educated in its use (D.N. Trung and S. Kumar, 2008). Hotels
also have reduced disposal of FF&E, for example, by giving old furniture to charities
refillable dispensers for bathroom amenities, but others repurpose their tiny amenity
containers by donating them to shelters and charities. One study found that most hoteliers
are more willing to enact small-scale waste reuse practices rather than larger practices
that would require changes o an operational level (Hatem R. Radwan, Eleri Jones, and
Dino Minoli, 2010).
According to Alka Patel (2008), a hotel is a microcosm in itself, with the potential
to produce all kinds of hazardous waste. Hazardous waste comes in many shapes and
forms: it can be liquids, solids, contained gases or sludge, and it is often poured down
23
sinks or added to the regular waste stream - thereby contributing to the pollution of our
land and water. There are four categories of hazardous waste:
Ignitable wastes: These can cause fires, for example, waste oils and solvents.
Corrosive wastes: these are acids or bases that are capable of corroding metal storage
tanks, containers, drums, barrels and the like, for example battery acid.
Toxic wastes: These are harmful or fatal when ingested or absorbed. When toxic
wastes are disposed of on land, contaminated liquid may drain or leach from the waste
and pollute groundwater. Examples include many chemicals and certain heavy metals.
In a hotel environment, common potential hazardous wastes include the polishes
(used on the floor, metal, shoes and furniture), cleaning and disinfecting products (carpet
and oven cleaners, detergent, bleach, spot removers and pool chemicals), office products
(white-out fluids, permanent ink markers, photocopying and printing fluids), pesticides,
fungicides, and herbicides used around the hotel, solvents and aerosols, including air
fresheners, oil based paints and varnishes, cooling tower and chilled water chemicals, and
freon products, flammables (sterno gas, lubricating oil), motor oil, but other hazardous
waste can come in the form of solid items, such as batteries, fluorescent lamps, light
bulbs, computers and monitors and asbestos.
Waste management is also a challenge for hotspot tourist destinations, owing to
the concentrated generation of waste in a small area during peak season. Whilst it is
estimated that tourism generates 35 million tons of solid waste globally, the hospitality
sector in the UK is responsible for 1.8 million tons of waste generation per year (WRAP,
2011). The majority of this is from pubs and restaurants, but UK hotels also generate
almost 500 000 tons of waste per year.
24
The hotel industry has a long history of waste reduction, notably, recycling and
composting. Recycling is a popular practice, perhaps because many recycling methods
have a short payback period and can yield significant savings (E. Bader,2006). In
addition to recycling, a study of Vietnamese hotels (as just one example) found that
composting organic waste to produce fertilizer could be effective if a good system was in
use and employees were educated in its use (D.N. Trung and S. Kumar,2006). Hotels
also have reduced disposal of FF&E, for example, by giving old furniture to charities or
selling used equipment. Some hotels have switched to refillable dispensers for bathroom
amenities, but others repurpose their tiny amenity containers by donating them to shelters
and charities. One study found that most hoteliers are more willing to enact small-scale
waste reuse practices rather than larger practices that would require changes on an
operational level.( Hatem R. Radwan, Eleri Jones, and Dino Minoli,2010
Research Paradigm
Independent Variable
Dependent Variable
1. Selected hotels in
Lucena City
1. Environmental
Management
Practices of
selected
hotels
.
25
Figure 1. Research Paradigm

The Figure 1 shows the research paradigm of the study. It shows how the
research is conducted. The independent variable contains the selected hotels in Lucena
City. The dependent variable which consists of environmental management practice of
selected hotels Hypothesis: there is no significant difference on the Environmental
management practices of hotels when group according to their profile.
Chapter III
RESEARCH METHODOLOGY
This chapter discusses the methods and procedures used in gathering available
data for this study. This chapter presented the methods and procedures used like the
locale of the study, the research design, the respondents, the research instrument, the data
gathering procedures and the statistical treatment.
Research Locale

This Study was conducted in selected hotels in Lucena City namely:
26
The
Diamond Hotel and Resort located at Ibabang Dupay; Queen Margarette Hotels located at
Domoit; and the Quezon Premier Hotel located at barangay Domoit. The researchers
selected them based on the comment of the panelists in oral defense that they should only
choose well known hotels in Lucena City.
Research Design
The researchers were used descriptive-quantitative research methods design for
the study. The descriptive-qualitative survey method is the most applicable research
design for the study because the research is more on the analysis of environmental
management practices of hotel and it is the basis for making the policy framework.. The
researchers utilized the descriptive-quatitative method through a self-constructed
questionnaire as the main data gathering instrument.
Respondents of the Study

The respondents of the study were the selected hotels employees and managers in
Lucena City. Due to confidentiality, the three selected hotels did not give the total number
of respondents required for the study. The Queen Margarette Hotel located at Domoit has
only allowed a total of 13 employees as respondents; Diamond Hotel and Resort have
allowed 10 person and Quezon Premier Hotel also has also allowed 10 employees.
27
Research Instrument
The researchers reviewed different books, magazines, newspaper as well as
visited various websites to gathered information regarding the environmental
management practices. Through these the researchers formulated a of self-made
questionnaire for hotels.
The questionnaire for the hotel has 2 parts: First is the
demographic profile of the hotel which composed of the year of operation, the volume of
guests in a month and their location. The second part is the environmental management
practices of hotels in terms of water and energy consumption and waste management.
The questionnaire was validated twice by the Provincial Environment and Natural
Resources Officer (PENRO) in Barangay Iyam and Environment and Natural Resources
Office (ENRO) in the Capitol of Lucena. Then last it was validated by the English Critic
for any grammatical error.
Data Gathering Procedure

First the researchers asked for the approval of the dean of CBA- College of
business Administration to conduct their study and then got an approval from their
research advisers and to their research instructor. Then the researchers gathered
information regarding environmental management practices of selected hotel in Lucena
City. The questionnaire was validated by an environmentalist if it conforms to their
guidelines, upon approval the researchers then made an endorsement letters checked by
their adviser. This was sent to the selected establishment which asking permission to
conduct a survey for the study. After received the approval from the establishment, the
28
questionnaire was distributed to the hotels. The survey was held on the month of October.
The questionnaire was gathered, retrieved and tabulated, the data was summarized,
analyzed and interpreted.
Statistical Treatment
This research was used standard tools to analyze the gathered data. The data that
was collected from the respondents was analyzed, presented and interpreted according to
the purpose of the study. The responses were treated statistically, specifically through the
use of frequency, percentage and weighted mean.
The following scales and ranges was used to determine the responses of the
respondents.
To identify the Demographic profile of the respondents, the percentage formula used is as
follows.
P
fx
x 100
N
Where in:
P= percentage
f= frequency of responses
N= total number of respondents
The researcher used weighted mean as their statistical treatment.

WM
4 f + 3 f +2 f +1 f
N
29
Where in:
WM= weighted mean
N= Population
f= number of responses
For t-test:
t= ((X _1-X _2 )-(_1-_2 ))/((s_1^2)/n_1 +(s_2^2)/n_2 )
T Test formula is often called Student's T test in the name of its founder "Student". T
test is used to compare two different set of values. It is generally performed on a small set
of data. T test is generally applied to normal distribution which has a small set of values.
This test compares the mean of two samples. T test uses means and standard deviations of
two samples to make a comparison. The formula for T test is given below:
Where,
x1
= Mean of first set of values
x2
= Mean of second set of values
S1 = Standard deviation of first set of values
30
S2 = Standard deviation of second set of values

n1 = Total number of values in first set
n2 = Total number of values in second set.
The formula for standard deviation is given by:
Where,
x = Values given
x = Mean
n = Total number of values.
For One-way ANOVA:

A One-Way Analysis of Variance is a way to test the equality of three or more means at
one time by using variances.
31
The variance due to the differences within individual samples is denoted MS (W)
for Mean Square Within groups. This is the within group variation divided by its degrees
of freedom. It is also denoted by. It is the weighted average of the variances (weighted
with the degrees of freedom).
Table 1. Range Interval of Qualitative description

Point
Score
Range Interval
Qualitative Description
3.25 4.00
HP Highly Practiced
2.50 3.24
1.75 2.49
LP Less Practiced
1.00 1.74
NP Not Practiced
For the corresponding qualitative description of the mean distribution of the

environmental management practices for the hotel, the researchers used the following
intervals with the corresponding scale from the self-made questionnaire.
Chapter IV
RESULTS, ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the results of the study. Given are the analysis and
interpretation of data supported by tables.
Table 2. Demographic Profile of Hotels
32
Hotel
Years of Operation
Volume of Guests Per

Month
5-10
81-100
10-15
100 - Above
21 Above
100 - Above
Table 1 shows the demographic profile of the three selected hotels in Lucena City.
Hotel A is the newest among the subject hotels as it is operating for only 5-10 years. It
has a monthly volume of guests ranging from 81-100 persons. Hotel B has been operating
for 10-15 years and it has a monthly volume of 100 guests and above. Hotel C, which is
the longest operating hotel among the subjects, has been operating for already 21 years or
more. It is also accommodating 100 or more guests per month. Table 1 also shows that all
the hotels are located at roadsides.
33
Table 3. Mean Distribution of the Environmental Management Practices of the

Selected Hotels in Terms of Energy Consumption
Statement
1. Investigate the
use of hotel lighting
and observe how
long the lights are
switched on each
day.
2.
Use
energy
saving
bulbs,
especially in high
consumption areas.
3. Install timers and
movement detector
to reduce lighting
time in selected
locations
(bathroom,
hallways, parking
lots, etc.).
4. Reduce general
lightning
during
daytime and make
sure that exterior
lighting is switched
on only at night.
5. Repair or replace
faulty
equipment
with more efficient
and
economical
alternative.
6. Use solar panels
to heat water for the
guest rooms.
7. Use thermostat
that
allow
to
program maximum
and
minimum
temperatures
(to
prevent
guests
excessively heating
or coolingtheir room
Hotel A
Qualitative
WM
Description
Hotel B
Qualitative
WM
Description
Hotel C
Qualitative
WM
Description
2.90
Practiced
3.50
Highly
Practiced
2.15
Less
Practiced
2.90
Practiced
2.90
Practiced
2.08
Less
Practiced
3.60
Highly
Practiced
3.50
Highly
Practiced
3.23
Less
Practiced
3.30
Highly
Practiced
3.10
Practiced
3.23
Less
Practiced
3.70
Highly
Practiced
3.00
Practiced
3.00
Practiced
1.00
Not Practiced
1.00
Not Practiced
1.00
Not Practiced
3.20
Practiced
2.20
Less Practiced
1.92
Less
Practiced
Statement
8. Use Airtron the
worlds first and
only sensor -driven,
programmable AC
energy saver.
9. Make sure the
lights are switched
off in unoccupied
rooms
(magnetic
cards automatically
turn off the rooms
power when the
guests leave the
room).
10. Make sure that
the
refrigerators
(mini
bars)
consume less than 1
kwh/day and that
they are switched
off when the rooms
are unoccupied for
three
or
more
consecutive days.
11. While cleaning,
rooms are not aired
for more than 15
20 minutes in order
to avoid wasting
energy on cooling.
12.
The
hotel
installed an air
conditioning system
that automatically
switches off when
the windows are
open.
13. Air conditioning
filters are cleaned
and
changed
regularly.
Average Weighted
Mean
A
WM
Qualitative
Description
34
B
WM
Qualitative
Description
C
WM
Qualitative
Description
2.40
Less Practiced
1.20
Not Practiced
2.00
Less
Practiced
3.50
Highly
Practiced
3.70
Highly
Practiced
3.23
Practiced
3.70
Highly
Practiced
3.80
Highly
Practiced
2.77
Practiced
3.40
Highly
Practiced
3.90
Highly
Practiced
2.77
Practiced
3.40
Highly
Practiced
1.20
Not Practiced
2.92
Practiced
3.30
Highly
Practiced
3.50
Highly
Practiced
3.23
Practiced
3.10
Practiced
2.84
Practiced
2.84
Practiced
35
Table 3 reveals the Mean Distribution of the Environmental Management Practices

of the Selected Hotels in Terms of Energy Consumption
The hotel A has an average weighted mean of 3.10 which means they practiced
environmental management practices in terms of energy consumption. It reveals that
statements 3, 4, 5, 9, 10, 11, 12 and 13 have the qualitative description of highly practiced
with the weighted mean of 3.60, 3.30, 3.70, 3.50, 3.70, 3.40, 3.40, and 3.30. On the other
hand, statements 1, 2, and 7 have the qualitative description of practiced with the
weighted mean of 2.90, 2.90 and 3.20. Next, statement 8 have the qualitative description
of less practiced with the weighted mean of 2.40. Last is the statement 6, have the
qualitative description of not practiced with the weighted mean of 1.00
The hotels B has an average weighted mean of 2.84 which means they practiced
statements 1, 2, 9, 10, 11, and 13 have the qualitative description of highly practiced with
the weighted mean of 3.50, 3.50, 3.70, 3.80, 3.90 and 3.50. Then statements 2, 4, and 5,
have the qualitative description of practiced with the weighted means of 2.90, 3.10, and
3.00. Next is statements statement 7 has the qualitative description of less practiced with
the weighted mean of 2.20. Last is the statements 6, 8, and 12 with the qualitative
description of not practiced with the weighted mean of 1.00, 1.20 and 1.20.
Hotel C has an average weighted mean of 2.84 which means they practiced
statements 5, 9, 10, 11, 12 and 13 have the qualitative description of practiced with the
weighted mean of 3.00, 3.23, 2.77, 2.77, 2.92, and 3.23. Then statements 1, 2, 3, 4, 7,
36
and 8 have the qualitative description of less practiced with the weighted means of 2.15,
2.08, 3.23, 3.23, 1.92 and 2.00. last is statements 6 have the qualitative description of not
practiced with the weighted mean of 1.00.
The respondents confirmed that they highly practice energy consumption
practices such as installing timers and movement detector to reduce lighting time in
selected locations (bathroom, hallways, parking lots, etc.). They also make sure that lights
are switched off in unoccupied rooms. Also, they make sure that the refrigerators (mini
bars) consume less than 1 kwh/day and that they are switched off when the rooms are
unoccupied for three or more consecutive days. They also see to it that rooms are not
aired for more than 15-20 minutes while cleaning in order to avoid wasting energy on
cooling.
The respondents said that they practice energy consumption practices such as
investigating the use of hotel lighting and observe how long lights are switched on each
day. They use energy saving bulbs, especially in high consumption areas. They reduce
general lighting during daytime and they make sure that the exterior lighting is switched
only at night. Hotels also repair or replace faulty equipment with more efficient and
economical alternative. They are also using thermostat that allows to program maximum
and minimum temperatures (to prevent guests excessively heating or cooling their
rooms). Also, air conditioning filters are cleaned and changed regularly by these hotels.
Using Airtron and installing air conditioning systems that automatically switches
off when the windows are opened are less practiced by the selected hotels. Also,
37
according to the results, solar panels are not used in the said hotels to heat water for the
guest rooms.
Based on the results, the average weighted mean of environmental management
practices in terms of energy consumption is 2.84 where the respondents from the selected
hotels implied that they practice energy consumption practices. According to Mensah
(2006) and Park (2009), the hotel sector is one with the most energy consumtion with
high-energy utilities. Because of this, as Penny (2007) stated, environmental management
practices tend to emphasize on energy conservation. Energy saving equipment, compact
florescent bulbs, and solar panels are now being used in hotels across the world, in order
to save on energy use (Bader, 2006, Mensah, 2006 Yong and Pearce, 2007, Chan, 2008).
According to E. Bader, (2006), solar photovoltaic systems have become more
practical, solar energy has become one way hotels have been able to cut costs while using
green energy. Studies have found that solar panels can generate around 25 percent of
the energy that a hotel needs to operate reducing solar gain is also important. In tropical
areas solar control film, a polyester layer used to coat windows, is highly beneficial,
because it can be retrofitted into existing hotels at low cost and has been shown to save
hotels 155 kWh of electricity per year. Simply orienting a building to capture (or avoid)
insolation can save on energy use (Yong Han Ahn and Annie R. Pearce, 2007) and this is
the one of the essential practices the hotels did not exercised and one of the reasons why
the result Bohdanowicz 2006 claims that there is a widespread misconception in the
38
hotel sector that substantial in the energy use in hotels can only be archived by installing,
using, implementing advance, high maintenance and prohibitively
expensive
technologies. Major energy savings can be archived by adopting a common sense

approach requiring neither advance expertise nor excessive investments.
According to Solar-Estimate 2016 Energy efficiency means using less energy to
accomplish the same task. By improving energy efficiency, hotels can reduce the size
(and cost) of the renewable energy system needed to power their establishment.
Improving their energy efficiency is the first and most important step toward adopting
renewable energy.The more efficient use of energy throughout the hotel results in less
money spent on energy by hotel guest.
According to Bureau of energy Efficiency 2008 Hotels are large consumers of

energy and fossil fuels to provide high quality services to guests. Hotels can effectively
reduce energy use without compromising the high quality of services for guests and in the
process benefit from cost savings. Managing energy use in your hotel is the first step
towards this. Energy management helps improve your bottom line and holds down
operating costs. Controlling costs is a key to profitability in the hotel industry allowing
your hotel to route resultant savings toward fulfilling other requirements including
purchasing additional amenities, staff salary increases, etc. There are numerous ways by
39
which energy can be managed within your hotel. This guidebook aims to highlight
several opportunities to create and implement an energy management plan within your
hotel. Topics include what steps are required to develop and implement a management
plan, how to identify energy opportunities and how to evaluate costs and paybacks.
Table 4 . Mean Distribution of the Environmental Management Practices of the

Selected Hotels in Terms of Water Consumption
Statement
1. Sort the laundry according
to the degree of soiling, so
that only the dirtiest items
are washed intensively.
2. Use the washing machines
in full load mode in order
to limit the number of wash
cycles.
3. Reduce water pollution by
using
less
polluting
detergents (phosphate free,
whitener-free, etc.).
4. Avoid leaving faucets
open unnecessarily.
5. Install flow regulators on
the showerheads in order to
decrease consumption from
20 to 12 liters per minute
(40% savings)
Hotel A
Qualitative
WM
Description
Hotel B
Qualitative
WM
Description
Hotel C
Qualitative
WM
Description
3.80
Highly
Practiced
3.90
Highly
Practiced
3.31
Highly
Practiced
2.90
Practiced
1.60
Not
Practiced
2.08
Less
Practiced
3.30
Highly
Practiced
2.30
Less
Practiced
3.31
Highly
Practiced
3.60
Highly
Practiced
3.20
Practiced
3.54
Highly
Practiced
3.10
Practiced
2.10
Less
Practiced
3.00
Practiced
Statement
A
WM
Qualitative
Description
B
WM
Qualitative
Description
C
WM
Qualitative
Description
6. Install timed (self-closing)

faucets so that they do not
keep running for a long time
if left open inadvertently.
3.10
Practiced
2.60
Practiced
2.92
Practiced

7. Choose water saving
toilets that use six liters for
each flush (more than 30%
of a hotels consumption can
be saved this way) or with a
dual
flush
mechanism
(offering a choice of half or
full system flushes)
8. Distribute brochures and
flyers or post stickers and
posters, inviting guest to
save water. Invite as far as
possible the guest to reuse
the towels and bed linen
(70% of guests readily agree
to this).
9. Use Alternate On-site
water sources system to
reduce water consumption
by 40%.
Average Weighted Mean
40
3.70
Highly
Practiced
2.00
Less
Practiced
2.92
Practiced
3.70
Highly
Practiced
1.00
Not
Practiced
3.31
Highly
Practiced
3.80
Highly
Practiced
1.00
Not
Practiced
2.77
Practiced
3.10
Practiced
2.84
2.84
Practiced
Practiced
Table 4 shows the weighted mean distribution of the environmental management

practices of the selected hotels in Lucena City in terms of their water consumption.
Statements 1 and 4 have weighted means of 3.67 and 3.51 respectively, with descriptive
rating of Highly Practiced. Statements 3, 5, 6, 7, 8 and 9 have weighted means of 2.97,
3.13, 2.67, 3.04, 2.67 and 2.52 with descriptive rating of Practiced. Statement 2 which
have a weighted mean of 2.26 is descriptively rated as Less Practiced.
The respondents confirmed that they highly practice water consumption practices
such as sorting the laundry according to the degree of soiling, so that only the dirtiest
items are washed intensively. They avoid leaving faucets open unnecessarily.
The respondents said that they practice water consumption practices such as
reducing water pollution by using less polluting detergents (phosphate free, whitener-
41
free, etc.). They installed flow regulators on the showerheads in order to decrease
consumption from 20 to 12 liters per minute (40% savings). These hotels also installed
timed (self-closing) faucets so that they do not keep running for a long time if left open
inadvertently. They are also choosing water saving toilets that use six liters for each flush
or with a dual flush mechanism. Also, they distribute brochures and flyers or post stickers
and posters, inviting guest to save water and invite, as far as possible, the guest to reuse
the towels and bed linen. Moreover, they use Alternate On-site water sources system to
reduce water consumption by 40%. Using washing machines in full load mode in
order to limit the number of wash cycles is less practiced by the selected hotels.
practices in terms of water consumption is 2.94 where the respondents from the selected
hotels implied that they practice water consumption practices. According to Hotel Online
Special Report (2006), water has been described as one of the major resources in the
hotel industry and studies indicated high level of water consumption among hotels
(Radisson, 2006).
Water management practices are now being implemented in hotels in order to
conserve water resources. Low-flow or infrared faucets, low-flow showers, use of watereffect laundry equipment, reuse of towels and linens helps in reducing water consumption
and also the cost of running the hotels. (Mensah,2006, Hotel Online Special Report,
2006, Brodsky, 2009, Erdogan and Baris, 2009, Shernan, 2008)
Some of the major practices in water management include the use of low-flow or
infrared activated faucets, low-flow showerheads, low-water volume toilets, regular
42
fixing of toilet lacks; and the use of water-efficient laundry equipment and dishing
washers (Mensah, 2006), (Hotel Online Special Report, 2006), (S. Brodsky, 2009), (N.
Erdogan and E. Baris, 2007), (M. Sherman, 2008). Furthermore, the reuse of towels and
linens by hotel guests not only helps hotels in reducing the water consumption but also
reduce the cost of running the hotel. The implementation of these practices will enable
hotels to save some quantities of water for the hotel. For instance, hotels in Sydney were
able to reduce their water consumption by 50 percent through water management
practices (Hotel Online Special Report, 2006).
The table above shows the Environmental management practices for water
consumption of selected hotels in Lucena city. According to ayuso 2007 the policy
framework should leverages on the concept of innovation using various levels of
knowledge and technological capabilities in water management in hotels. It is developed
based on the commonly known 3R approach in environmental management, with the
addition of another R (Reaching). Hotels can innovate and enhance their water
management approaches under these 4Rs: Innovative Reducing, Innovative Reusing,
Innovative Reaching and Innovative Recycling. The framework proposed offers
examples and strategies. Conversely, implementing clean water and wastewater
management is not an easy process. Several factors including availability of financial
resources, company size and knowledge level tend to determine companies ability to
implement water and wastewater management practices.
Table 5. Mean Distribution of the Environmental Management Practices of the

Selected Hotels in Terms of Waste Management
Statement
1.
Order
materials
according to needs to
minimize waste.
2. Use refillable products
instead of disposable
ones.
3. Choose sustainable
products and use them
correctly to increase their
life span.
4. Maintain and repair
equipment in preference
to replacing it.
5. Do not burn waste. Do
not disperse them in
nature or bury them.
6. Choose the products
that are least polluting
and most sustainable.
7. Recycle electric and
electronic appliances and
donate
unwanted
appliances that are still
working
to
local
associations.
8.
Segregate
waste:
biodegradable
to
be
processed to composed.
Recyclable to junk shop.
9. Residual waste to be
collected by the LGU to
bury them.
10. Pre-treat discharges
before disposing them
and respect the existing
regulations.
11.Dispose of nonreusable and nonrecyclable wastes using
appropriate methods (that
comply with existing reg.
statement
Hotel A
Qualitative
WM
Description
43
Hotel B
Qualitative
WM
Description
Hotel C
Qualitative
WM
Description
3.30
Highly
Practiced
3.50
Highly
Practiced
3.23
Practiced
3.50
Highly
Practiced
2.60
Practiced
3.62
Highly
Practiced
3.80
Highly
Practiced
3.80
Highly
Practiced
3.15
Practiced
3.70
Highly
Practiced
2.80
Practiced
3.23
Practiced
3.80
Highly
Practiced
3.70
Highly
Practiced
3.38
Highly
Practiced
3.90
Highly
Practiced
3.50
Highly
Practiced
3.23
Practiced
3.40
Highly
Practiced
2.00
Less
Practiced
3.23
Practiced
3.30
Highly
Practiced
2.90
Practiced
3.15
Practiced
3.40
Highly
Practiced
1.00
Not Practiced
3.23
Practiced
3.30
Highly
Practiced
3.00
Practiced
3.38
Highly
Practiced
3.30
Highly
Practiced
2.80
Practiced
3.00
Practiced
A
WM
Qualitative
Description
B
WM
Qualitative
Description
C
WM
Qualitative
Description

12.
Keep
hazardous
wastes separate from nonhazardous wastes in order
to avoid contamination
and to facilitate handling.
( Busted Lamps)
13. Take the necessary
precautions
for
the
disposal of hazardous
wastes to a treater.
(DENR
Accredited
transporter of busted
lamps)
14. Do not throw away
batteries
and
accumulators
with
household wastes but
collect them separately.
Average Weighted Mean
44
3.50
Highly
Practiced
3.40
Highly
Practiced
3.38
Highly
Practiced
3.60
Highly
Practiced
1.50
Not Practiced
3.46
Highly
Practiced
3.30
Highly
Practiced
2.50
Practiced
3.00
Practiced
3.51
Highly
Practiced
2.79
Practiced
3.26
Practiced
Table 5 shows the weighted mean distribution of the environmental management

practices of the selected hotels in Lucena City in terms of their waste management.
Statements 1, 2, 3, 4, 5, 10 and 12 have weighted means of 3.41, 3.27, 3.55, 3.34, 3.66,
3.26 and 3.49 respectively, with descriptive rating of Highly Practiced. Statements 6, 7,
8, 9, 11, 13 and 14 have weighted means of 3.09, 2.84, 3.24, 2.57, 3.10, 2.89 and 2.95
with descriptive rating of Practiced.
The respondents confirmed that they highly practice waste management practices
such as ordering materials according to needs to minimize waste. They also use refillable
products instead of disposable ones. Also, they choose sustainable products and use them
correctly to increase their life span. They do not burn waste and does not disperse them or
bury them. The pre-treating of discharges before disposing waste and respecting existing
regulations are highly practiced by these hotels and they keep hazardous wastes separated
45
from non-hazardous wastes in order to avoid contamination and to facilitate handling of

such wastes.
The respondents said that they practice waste management practices such as
choosing products that are least polluting and most sustainable. They recycle electric and
electronic appliances and donate unwanted appliances that are still working to local
associations. They segregate waste materials; biodegradables are processed to be compost
and the recyclables are brought to junkshops. Residual wastes are collected from them by
the LGU to be buried. They also dispose non-reusable and non-recyclable wastes using
appropriate methods that comply with existing regulations. Also, they take necessary
precautions for the disposal of hazardous wastes to a treater and they do not throw away
batteries and accumulators with household wastes but collect them separately instead.
practices in terms of waste management is 3.19 where the respondents from the selected
hotels implied that they practice waste management practices. Hotel sectors are identified
as the largest consumer of durable and non-durable goods, and are expected to generate
huge amount of wastes. Waste management practices will help hotels reduce not only the
amount of waste it generate, but also may help in reducing pollution and their cost of
operations. It has been long since waste management, waste reduction, recycling,
composting are practiced by the hotel industry. These practices are of big help in reducing
pollution and also yielded significant savings. (Sloan, et. al, 2009, Trung and Kumar,
2008)
46
Hazardous waste, be in liquid, solid or gaseous forms, when added or mixed into
the regular waste stream is life threatening. Potential hazardous wastes are very common
in a hotel environment such as detergents, pool chemicals, pesticides, fungicides, Freon
products, batteries and florescent bulbs (Alka Patel, 2008). Proper management of these
hazardous waste, should be properly implemented and with accordance to existing
regulations regarding waste management.
Management should adopt an environmental policy to reflect how the company
sees itself in relation to the environment, neighbors, and the people it employs and serves.
According to Lincoln Waste Solutions. Hotels can have many opportunities to reduce
waste by utilizing waste audits to establish waste prevention and recycling programs and
by purchasing recycled products using a retail waste management program. Reducing
waste and saving money, these actions can increase employee morale and customer
satisfaction as well as lower dumpster costs and create strong relationships with the
managed haulers. When it comes to waste disposal and waste management.
Table 6. Difference among the Profile of hotels

Profile
of
selected
hotels
Years of
Operatio
n
Number
of Guests
Monthly
Electric
Consumption
pvalu
e
interpretatio
n
Water Consumption
pvalu interpretatio
e
n
Waste Management
pvalu interpretatio
e
n
significant
0.00
1
significant
significant
0.00
0
significant
0.00
5
significant
0.00
2
0.00
7
significant
0.00
0
using
t-test
using
anov
a
47
Table above illustrates the difference the selected hotels in lucena city hotels when
group according to their profile. This means that the p-value of 0.001 is less than the
alpha level 0.05 which means that the hypothesis of no significant difference between the
environmental management practices of hotels when group according to their profile is
rejected. This means that the hotels differ when it comes to their environmental
management practices.
Hotels are among some of the larger consumers of energy and water and are also
generating large amounts of waste (Bohdanwicz, 2006). Environmental management
practices are adopted by hotel managements in order to monitor and implement
appropriate programmes to reduce the negative impact of hotels to the environment
(Mensah, 2006). Researches show that hotels that addressed the issues of environmental
management improved their overall performance and experienced significant cost saving
benefits.
48
Chapter 5
SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATIONS
This chapter presents the summary of findings, conclusions and the

recommendations based on the data presented, analyzed and interpreted from the
previous chapter.
This chapter presents the summary, findings derived from the analysis and interpretation
of results. This also imparts the conclusions and recommendations formulated thereafter.
Summary
The main objective of this study is to know the environmental management practices
of selected hotels in Lucena City. Specifically, it aimed to accomplish the following:
Determine the profile of hotel in terms of years of operation, number of guest in a month.
To determine the environmental management practices of selected hotels in terms of
energy consumption, water consumption and waste management practices; and to
establish
environmental policy framework for selected hotels in terms of: energy
efficiency, water efficiency, and waste management

Data used in this study were gathered from the results of the self-made questionnaires
answered by employees and managers of the three selected hotels in Lucena City
Weighted mean, Kruskal Wallis test and T-Test for difference between k-samples were
applied to the likert scale data that were gathered.
The major findings and observations of this study are as follows: Hotel A has been
operating for 5-10 years and has a monthly volume of guests of 81-100; Hotel B for 10-
49
15 years and having a monthly volume of guests of 100 or above and Hotel C is the
longest operating hotel among the three as it has been in the industry for 21 years or
above and has a monthly volume of guests of 100 or above. The results shown that
energy consumption, water consumption and waste management practices are practiced
by the selected hotels. Also, using Kruskal-Wallis test for difference, it was determined
that there are significant differences between the environmental management practices of
the three selected hotels in Lucena City.
Findings
1. Hotel A has been operating for 5-10 years and has a monthly volume of guests of 81100; Hotel B for 10-15 years and having a monthly volume of guests of 100 or above and
Hotel C is the longest operating hotel among the three as it has been in the industry for 21
years or above and has a monthly volume of guests of 100 or above.
2. The findings in Mean Distribution of the Environmental Management Practices of the
Selected Hotels in Terms of Energy Consumption, water consumption and waste
management are all practiced with the Average Weighted Mean of hotel A - 3.10
Practiced/ hotel B- 2.84 - Practiced / Hotel C - 2.84 Practiced in energy consumption,
next is Average Weighted Mean of hotel A - 3.10- Practiced/ hotel B- 2.84 - Practiced/
Hotel C 2.84 Practiced in water consumption and last is Average Weighted Mean of
Hotel A is 3.51 - Highly Practiced/ Hotel B- 2.79 Practiced/ Hotel C - 3.26 Practiced
in waste management.
3. There is a significant difference on the selected hotels in lucena city when group
according to their profiles with the p-value results in energy consumption 0.005, Water
50
Consumption 0.002, Waste Management 0.001 in years of operation and in the number of
guest with the p-value result of 0.007 in Energy Consumption, 0.000 in Water
Consumption, 0.000 Waste Management.
Conclusions
Based on the findings drawn, the conclusions are:
1. The years of operation of the selected hotels are different to each other; Hotel A has
been operating for 5-10 years, Hotel B for 10-15 years and Hotel C for 21 years and
above. The number of guests per month accommodated by Hotel A is ranging from 81100 and Hotels B and C are accommodating 100 guests or more. All the selected hotels
are located near the roadside.
2. The environmental management practices was not totally implemented based from the
data given by the hotels.
3. There are differences between the environmental management practices of the selected
hotels. The level and ways of implementing energy consumption, water consumption and
waste management practices are different among the three hotels.
51
Recommendations
Based on the results and findings the researcher hereby recommends the following:
1. A further study about the perception of communities regarding environmental
management
practices
of
hotels
is
recommended.
Studies
regarding
proper
implementation of environmental management practices can also be conducted.

2. Implementation of environmental policy must be seriously implemented and always
checked on how the staff and managers effectively and efficiently employing these
practices.
3. Execute their activity with awareness of responsibilities towards environment and
society, belief of constant development and opinion of sustainable environment and they
should ensure its continuity.
4.Use the washing machines in full load mode in order to limit the number of wash
cycles. The hotel installed should use an air conditioning system that automatically
switches off when the windows are open. The Hotel should Use Airtron the worlds first
and only sensor -driven, programmable AC energy saver.They should Use solar panels to
heat water for the guest rooms.
5. They should fulfill the legal obligations and comply with environmental legislation and
administrative regulations. Use energy and natural resources at optimum level and
execute preventive actions for unnecessary use of source. And ensure disposal of
hazardous wastes emerging at their facility within the scope of environmental legislation
and should ensure continuous execution of this procedure at our body.
52
7. The hotel should monitor water and electric consumption for the purpose of making
natural resources sustainable and take protective measures in order to prevent
overconsumption. Adopt continuity of numerous environmental awareness activities,
which they have actualized so far, as a management policy rather than a task. Make
constantly improvements in Environmental Management System. The hotel should
continue struggle of effective usage of natural resources and prevention of pollution.
8. They should offer reminder information periodically to raise environmental awareness
of staff and guests. They should continue to make announcements to staff with the help of
boards of environmental awareness.
9. To the Hotel Management Implementation of environmental management practices
must be seriously implemented and always checked on how their staffs and managers
effectively and efficiently do their jobs.
10. To the Government Officials Help the hotel management in pursuing their goals like
assisting on their wastes disposal, in planting trees in the vicinity.
53
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ENVIRONMENTAL MANAGEMENT PRACTICES

environmental awareness on the part of consumers has served as pressure on hotels to

ENVIRONMENTAL MANAGEMENT PRACTICES

has the potentinal to be detrimental to the natural environment. (Philippine Statistic

Background of the Study

ENVIRONMENTAL MANAGEMENT PRACTICES

ENVIRONMENTAL MANAGEMENT PRACTICES

Determine the profile of hotel in terms of :

Significance of the Study

ENVIRONMENTAL MANAGEMENT PRACTICES

Scope and Limitations of the Study

ENVIRONMENTAL MANAGEMENT PRACTICES

Energy consumption refers to the amount of energy consumed by an

Environmental Management Practice is a process of optimizing internal and

ENVIRONMENTAL MANAGEMENT PRACTICES

Environmental awareness is to understand the fragility of our environment

Waste management defined as the generation, prevention, characterization,

ENVIRONMENTAL MANAGEMENT PRACTICES

Environmental Management Practice

ENVIRONMENTAL MANAGEMENT PRACTICES

standpoint of environmental management (Mensah, 2006; Penny, 2007). According to

ENVIRONMENTAL MANAGEMENT PRACTICES

ENVIRONMENTAL MANAGEMENT PRACTICES

ENVIRONMENTAL MANAGEMENT PRACTICES

ENVIRONMENTAL MANAGEMENT PRACTICES

ENVIRONMENTAL MANAGEMENT PRACTICES

Filed On November 7, 2012 By Guingona III, Teofisto "Tg" An Act

Institutionalizing Energy Efficiency And Conservation, Enhancing The Efficient Use Of

ENVIRONMENTAL MANAGEMENT PRACTICES

ENVIRONMENTAL MANAGEMENT PRACTICES

ENVIRONMENTAL MANAGEMENT PRACTICES

Bohdanowicz 2006 claims that there is a widespread misconception in the hotel

technologies. Major energy savings can be archived by adopting a common sense

ENVIRONMENTAL MANAGEMENT PRACTICES

ENVIRONMENTAL MANAGEMENT PRACTICES

ENVIRONMENTAL MANAGEMENT PRACTICES

According to Pia Ranada (2015), the Philippines is in danger of experiencing

ENVIRONMENTAL MANAGEMENT PRACTICES

ENVIRONMENTAL MANAGEMENT PRACTICES

ENVIRONMENTAL MANAGEMENT PRACTICES

ENVIRONMENTAL MANAGEMENT PRACTICES

ENVIRONMENTAL MANAGEMENT PRACTICES

Figure 1. Research Paradigm

ENVIRONMENTAL MANAGEMENT PRACTICES

Respondents of the Study

ENVIRONMENTAL MANAGEMENT PRACTICES

The questionnaire for the hotel has 2 parts: First is the

Data Gathering Procedure

ENVIRONMENTAL MANAGEMENT PRACTICES

The researcher used weighted mean as their statistical treatment.

ENVIRONMENTAL MANAGEMENT PRACTICES

ENVIRONMENTAL MANAGEMENT PRACTICES

S2 = Standard deviation of second set of values

The formula for standard deviation is given by:

For One-way ANOVA:

ENVIRONMENTAL MANAGEMENT PRACTICES

Table 1. Range Interval of Qualitative description

For the corresponding qualitative description of the mean distribution of the

RESULTS, ANALYSIS AND INTERPRETATION OF DATA

Table 2. Demographic Profile of Hotels

ENVIRONMENTAL MANAGEMENT PRACTICES

Volume of Guests Per

ENVIRONMENTAL MANAGEMENT PRACTICES