HPR4100

HOTEL AND RESORT MANAGEMENT

GREEN PRACTICES IN HOTEL INDUSTRY

BY
NAME MATRIC NO.
MUHAMMAD ZAIRI IBRAHIM 180318
NABILAHHUDA AHMAD JALINI 179633

FOR

MADAM HAMIMAH HASSAN

Table of Contents

Introduction ................................................................................................................................... 2

History ............................................................................................................................................ 4

Green Hotel Overview .................................................................................................................. 5

Green Hotel In Malaysia .............................................................................................................. 6

Factors & Benefits......................................................................................................................... 8

Green Hotel Certification & Award .......................................................................................... 10

Green Hotel Best Practices Example......................................................................................... 13

Green Hotel Challenges .............................................................................................................. 25

Conclusion ................................................................................................................................... 26

2
 INTRODUCTION

The tourism industry has become one of the main contributors to the economic growth,
especially in the less developed countries such as Malaysia (Jaafar, Abdul Aziz, Maideen &
Mohd, 2011). The scope of the tourism industry consists of travel, conventions, meetings,
lodging, restaurant and recreation, which is aimed to provide the needs and wants of people
when travel away from home (Walker, 2007). However, according to Bohdanowicz and
Martinac (2003) the tourism industry is most environmentally harmful industry producing vast
amounts of non-durable goods, wastewater, and energy and carbon emission.

The influence of the tourism industry can generate both positive and negative impacts.
The positive impact of tourism brings the job availability, economy income, the exchange of
social-culture and foreign currency which in turn provide for economy development (Beccali, La
Gennusa, Lo Coco & Rizzo, 2009). The tourism industry can also generate negative impacts
which comes from the several tourism activities such as over 90% of carbon emissions released
from aviation, while 5% has been expected comes from the hotel operation and 3% from the
tourism transportation (Stohl, 2008). Ironically, the tourism industry is highly dependable on the
physical environment; which tourists travel just to see the environments that are beautiful, clean
and unpolluted (Kasim, 2004). Therefore, the impact of waste generated from the hotel operation
cannot be ignored as stated by Peršić-Živadinov (2010), the concept of green and sustainability
should be incorporated in the tourism industry to minimize and reduce the negative of tourism.

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 HISTORY

According to Melissen, F. et al, (2007) green hospitality industry started in middle of

1990s with the few numbers of leading individual and chain affiliated resorts and hotels. Green
hospitality industry begins because of financial benefits and the changing attitudes of the tourists
towards sustainable tourism (Bhat, 1999; Wahab.S, Pigram.JJ, 1997). In terms of financial
benefits a sustainable hotel can save a lot in terms of energy, water and waste.

Sustainability concept in Malaysia started way before but get serious attention in 1997
after the economic crisis. Malaysia had faced many environmental issues and pollution.
According to (Halimahton Borhan et al., 2012; Shing Chyi Chua et al., 2011) Malaysian
government started to incorporate the sustainability concept in the 8th, 9th Malaysia plan and the
concept was strengthen in National Green Technology Policy 2009 (NGTP). Adhering to these
policies sustainability concept was incorporated in Malaysia tourism industry.

As the industry grows and become more complex, it has become necessary for hotels to
monitor their activities and to implement appropriate programs in order to safeguard the
environment. Therefore, hotels have begun to adopt various green initiatives of which the most
prominent ones include, 1) energy management, 2) waste management, and 3) water
conservation (Chan, Wong & Lo, 2009; Park, 2009; Bohdanowicz, 2006; Mensah, 2006). These
practices not only promote the quality of the environment, but helps hotels reduce their operation
costs as well. Hence, hotels now initiate some of these practices in all the major sections of the
hotel such as the housekeeping department, guest rooms, conference and meeting facilities
(Kasim, 2009).

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 GREEN HOTEL OVERVIEW

Green hotel is an eco-friendly property in which programs, operations and practices are
implemented to protect the environment and planet Earth (Green Hotel Association (GHA),
2008). Example of the practices is optimization of consumption, saving of water and energy,
solid waste reduction and many more. In other words, policies, operation, practices and
equipment at a green hotel are employed efficiently in order to leave a minimum negative impact
on the environment. Although the lodging properties and hotels might not have direct negative
impact on the environment, they use global resources drastically. As such, the excessive
consumption of natural resources by hotels should be managed more effectively (Kirk, 1995).

The success of the tourism industries lies solely on the desirability of the destination. In
order to remain in business it is in the best interest of hotelier to develop more sustainable
approaches to business so as to maintain desirability of their destination (Han et al., 2011).
Unfortunately, a lot of conventional hotels and lodging properties endanger tourist attraction due
to especial operations and function. Consequently, conventional hotels, which are the most
significant consumers of water, energy, and in danger of losing their reputation amongst their
customers in the long way run (Bohdanowicz, 2006; Ton, 1996).

Consequently, the shift from implementing conventional practices to green-oriented ones

by some hotels is not only to fulfill emerging and increasing changes in customers’ attitude,
intentions, and demand towards green hotels, but also gain a competitive edge as a more
sustainable business. Hence, it is now being recognized that green hotels have competitive
advantages that their non-green counterparts in the lodging industry do not.

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 GREEN HOTEL IN MALAYSIA

The hospitality and tourism industry, consisting of hotels and lodging properties has been
the largest industry in the world for almost 20 years (Chung & Parker, 2010). As for Malaysia,
according to Tourism Malaysia (2010), accommodation was a major contributor in 2009 and
2010. Around 31.1% and 31% of all the tourists’ expenditure was for accommodation segment in
2009 and 2010 respectively. In addition, Malaysia received RM 53367.7 billion and RM 56492.5
billion in 2009 and 2010, respectively, representing a growth rate of 5.9% from 2009 to 2010.
Statistic also indicate the growth rate 7.7% with regards to tourist receipts from 2008 (RM
49561.2 billion) to 2009.

However, in recent years, hotel organizations are now beginning to adopt and implement
sustainable tourism practices (STP) in their hotels (Ustad, 2010; Kasim, 2009). In their research,
they have identified the advantages of STP to reduce costs of operations and their desire to
contribute toward environmental conservation factors as the motivating factors. Areas being
targeted by hotels are energy management, waste management and water conservation
(Bohdanowic, 2006; Mensah, 2007; Park, 2009). These are some examples of the environmental
sustainability practices implemented by hotels.

Until 2016, there are total of 20 green hotel rated by Ministry of Tourism, Arts and
Culture (MOTAC), where each hotel get certification from ASEAN Green Hotel Standard and
other certification, nationally and globally.

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 Green Hotel in Malaysia
Hotel Name
Borneo Tropical Rainforest Resort
Grand Margherita Hotel
Holiday Inn Resort
M Suites Johor Bahru
Mandarin Oriental Hotel
Melia Hotel
Min House Camp
Mines Wellness Hotel
Miri Marriott Resort & Spa
Nexus Resort Karambunai
Renaissance Hotel
Riverside Majestic Hotel
Shangri-La Hotel Kuala Lumpur
Shangri-La Rasa Ria Resort & Spa
Kota Kinabalu
Shangri-La Rasa Sayang Resort &
Spa
Shangri-La Tanjung Aru Resort &
Spa Kota Kinabalu
The Andaman Hotel Langkawi
The Frangipani Resort & Spa
Langkawi
The Palace Hotel Kota Kinabalu
The Zenith Hotel
Source : MOTAC
Address
KM36 Miri-Bintulu Road Lot 15 Block 2, 98000
Sarawak, Sarawak
Jalan Tunku Abdul Rahman, 93748 Kuching, Sarawak
72, Jalan Batu Ferringhi, 11100 Penang, Pulau Pinang
16, Jalan Bertingkat Skudai, Straits View, 80200 Johor
Bahru, Johor
Kuala Lumpur City Centre, 50088 Kuala Lumpur,
Wilayah Persekutuan Kuala Lumpur
16 Jalan Imbi, 55100 Kuala Lumpur, Wilayah
Persekutuan Kuala Lumpur
Lot 440, Kampung Pulau, 16150 Kota Bharu,
Kelantan
Jalan Dulang Off The Darul Ehsan, Balakong, 43300
Seri Kembangan, Selangor
Jalan Temenggong Datuk Oyong Lawai, 98000 Miri,
Sarawak
Nexus Resort & Spa Karambunai, Off Jalan Sepanggar
Bay, Locked Bag 100, 88993 Kota Kinabalu, Sabah
Corner Of Jalan Sultan Ismail And Jalan Ampang,
50450 Kuala Lumpur, Wilayah Persekutuan Kuala
Lumpur
93756, Jalan Tunku Abdul Rahman, 93100 Kuching,
Sarawak
11, Jalan Sultan Ismail, Bukit Bintang, 50250 Kuala
Lumpur, Wilayah Persekutuan Kuala Lumpur
Pantai Dalit Beach, Tuaran, 89208 Kota Kinabalu,
Sabah
Batu Ferringhi Main Road, Kampung Tanjung Huma,
11100 Batu Feringgi, Pulau Pinang
Jalan Aru, Tanjung Aru, 88100 Kota Kinabalu, Sabah
Jalan Teluk Datai, 07000 Langkawi, Kedah
Jl. Teluk Baru, Pantai Tengah, 07000 Langkawi,
Kedah
No 1, Jalan Tangki, Karamunsing, 88100 Kota
Kinabalu, Sabah
Jalan Putra Square 6, Putra Square, 25200 Kuantan,
Pahang
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 FACTORS & BENEFITS

There are many reasons that force lodging industry to exercise green practices in their
operation. One of the main reasons is negative impacts of this industry on the natural
environment. Some of the negative impacts are loss of natural habitats, contamination of the
local water system, production of waste and contribution to global warming (Briguglio &
Briguglio, 1996; Kirk, 1998). Other reasons are competitiveness and legitimation (Bansal and
Roth, 2000). According to Imran Rahman (2012) competitiveness in terms of going green can
improve profitability in the long term by lowering expenses and return the saving to the
customers. Being green in nowadays marketplace adds value to the image of the hotels and
resorts. Legitimation means complying with the environmental regulation provided by the
government body in order to avoid being shut down or penalized in some way (Imran Rahman,
2012).

Another important reason is customers. According to Kirk (1998) most hoteliers would
respond to the pressure from the society or customers. According to Hotel Melia manager,
nowadays customers or visitors are more concern about the environment. They like to travel to
Eco destination and choose a green hotel for their stay (Raj Murthi, 2013). According to Butler
(2008) also if a hotel fails to adopt environmental friendly practices, it may lose potential
customers to other green operators. The main benefits of being green hoteliers are financial
benefits. According to the report of the Department of Environment (DOE) UK inform that by
applying green approaches can reduce energy saving up to 20%. Green hoteliers can gain profit
by lowering the cost of energy, waste, water, emission cost, operational and maintenance cost
(Butler, 2008).

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 Financial Benefits Non-financial Benefits
 Improvement in revenue generation  Hotel image improvement
 Operational cost saving through water,  Provide a safe and healthy environment
energy and waste management to guests and employees
 Improve customer satisfaction and
employee motivation
 Create closer ties between hotel and
local communities
 Gives marketing advantages over
competitor
 Strengthen customer loyalty
Source : Zaiton, S., Syamsul, H., Kasimu, A. B., & Hassan, H. (2016).

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 GREEN HOTEL CERTIFICATION & AWARD

Initially green practices of operators are in the area of energy, waste and water. Later the
green operators expand their green initiatives in other area such as indoor environmental quality,
green materials and resources, sustainable site planning and management, community
involvement, biodiversity conservation, human resources development, green transportation,
noise control and toxic waste management. The variety areas of the green initiatives are emerged
due to different green certification such as GBI, LEEDS, BREEAM, GREEN MARK, GREEN
STAR. Each country has it own green certification system that help hotel operators to be
recognized as green operators. For instance Green Building Index (GBI), EarthCheck an d Green
ASEAN Hotel Standard (GAHS) has certify some of the green hotels and resorts in Malaysia.

The ASEAN Green Hotel Standard is an ASEAN initiative dedicated to promoting

sustainable tourism practices around the ASEAN. Momentum around this movement is growing.
The AGHS is currently active in all ASEAN. The AGHS fosters sustainable tourism through the
adoption of the Environmentally-friendly and Energy Conservation.; compiling, adapting and
creating the tools and training to engage in ASEAN Green Hotel practices. At the heart of this
AGHS is the minimum requirement that any hotel business should aspire to reach in order to
protect and sustain the ASEAN’s natural and cultural resources while ensuring tourism meets its
potential as a tool for conservation and poverty alleviation.

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 Criteria
Local guide quality and
expertise assurance
Use of green products
Existence of plans/activities to
help improve quality of life of
the community
Human resource development
Solid waste management
Energy efficiency
Water efficiency and
water quality
Requirement
1. Promotion of environmental activities in order to
encourage the involvement of hotel staff, clients and
suppliers to participate in environmental management
practices.
2. Existence of plan for raising staff to be aware of
environment i.e. training.
3. Existence of environmental management plan for hotel
operation.
4. Existence of monitoring program for environmental
management of hotels.
1. Encouragement for the use of local products for hotel
operation i.e. food and handicrafts.
2. Encouragement for the use of environmentally friendly
products.
3. Collaboration with the community local organizations
1. Existence of awareness rising programs for local
community on environmental protection.
2. Creation of activities in promoting culture and
traditional performance and local ways of life.
3. Creation of job opportunity for local community.
1. Provision of training programs for operation and
management staff on environmental management.
1. Introduction of waste management techniques e.g.
waste reduction, reuse, recycling, waste separation and
composting.
2. Encouragement of the involvement of hotel staff in
waste reduction, reuse, recycling, waste separation and
composting programme.
3. Encouragement of the involvement of hotel guest in
reuse, recycling, waste separation.
1. Introduction of energy saving techniques and / or
energy saving technology and equipment for hotel to
reduce energy consumption.
2. Installation of meters/equipment to monitor energy
consumption.
1. Introduction of water saving techniques and / or use of
water saving technology and equipment to reduce
water consumption.
2. Regular maintenance for water saving equipment.
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Air quality management
(indoor and outdoor)
Noise pollution control
Waste water treatment
and management
Toxic and chemical substance
disposal management
Source : ASEAN Green Hotel Standard (2016)
3. Encouragement of the involvement of hotel Guest in
water saving.
4. Ensure the quality of water used in the hotel.
1. Designation of smoking and non-smoking area.
2. Regular monitoring and maintenance for equipment
and hotel facilities to ensure the air quality i.e. air
conditioning.
1. Existence of noise control program from hotel
operation.
1. The use of mechanisms to prevent water
contamination and reduce waste water generation.
2. Promotion of the use of recyclable/grey water in
operation i.e. watering trees.
3. Encouragement for an appropriate use of wastewater
treatment.
1. Provision of clear signs for toxic substance.
2. Appropriate hazardous waste disposal management.
3. Regular inspection, cleaning and maintenance for
storage in order to avoid leakage of gas or toxic
chemical substance.
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 GREEN HOTEL BEST PRACTICES EXAMPLE

Frangipani Beach Resort

This resort located at Langkawi Island of Malaysia. It declare itself as “Malaysia greenest
resort”. This resort has implemented various green approaches in order to reduce its operation
impacts on the environment (EcoMalaysia Retrieved December 2017). Frangipani has 122
rooms, villas and suites (Chooi 2012).

Background Frangipani Beach Resort

Year of operation 2005
Green recognition Eco-friendly and Green Resort
Location Beach (Langkawi Island)
Green policy To invest in natural assets to create the lowest
impact possible for the running of the resort.
Green certification/award ASEAN Green Award 2012-2014, ASEAN
Green Award 2016-2018, Anugerah Langkawi
2010/11 and PATA Gold Award 2014-2016
Source: Frangipani official website

Frangipani Resorts is located on the island which have fewer resources such as water and
electricity. Currently the resort is applying 200 green initiatives. According to the resort owner,
“Many new green technologies have not been introduced in Malaysia, thus one need to be
innovative and creative”. Specialty of this resort is the operator has used various low cost
techniques as green initiatives.

For example left over soaps from guest rooms are recycled to be used as cleaning
detergent for toilets, homemade organic mosquito repellant using lemongrass juice, reuse used
cooking oil for candle lighting, biological control using coconut trunk as termite trap and neem
leaves to control termite, rearing guppy fish at ponds to control mosquitoes, recycle Assam tree
trunk as key chain, recycle wood and trunk as signage and landmark, provide water using jug and
glass instead of giving water bottle, old bathtubs was used as compost containers and planters for
vegetables gardens, normal lighting inserted aluminium foil to become spotlights, harvest water

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form air-conditioning units, fish pond using rainwater, raring own poultry, use natural ventilation
at toilets, kitchen ,guest rooms and many more. All this creative green initiatives did reduce the
impact of this resort operation on the surrounding environment and the cost of operation (Wong,
2012).

The most prominent best practice of this resort is wetland as purification system. The
resort wetland was planted with special native plants which are able to treat black and grey
water. The water quality of the wetland is regularly monitored by expert from local university
and private laboratories in order to meet national standard for drinking (Chooi 2012).

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 Frangipani Resort 200 Green Practices
Department Green Practices
1. Switch off lights unoccupied spaces.
2. Turn off computer before leaving office.
3. Configure personal computers into sleep mode when not in use.
4. Turn off air-conditioner during lunch and dinner break.
5. Do not open window when air-condition in use.
6. Ensure all electrical equipment such as Photostat machine, printers are
turned off before leaving the office.
7. Use instant messaging make effective telecommuting a reality.
8. Print or make copies only when needed.
9. Print or make copies on both sides of paper (for formal documents).
10. Reuse paper if printing informal documents (draft copies).
11. Recycle used envelopes and files.
12. Reduce business travel by using video conference tools such as Skype.
13. Bring own cup and avoid using plastic water bottles
14. Avoid using air freshener in offices
15. Real plants liven up an office. Not only do they look nice and add
atmosphere, they add real atmosphere by providing oxygen.
Account 16. When purging files or documents, use a shredder and the shredded paper
will be sell to recycle supplier.
Department 17. Refill or recycle ink and toner cartridges. When possible, purchase a laser
printer. These use less toner and no ink.
18. When possible, encourage the use of pencils instead of pens. Pens leave
more waste in landfills and are more expensive.
19. Avoid using FAX cover sheets.
20. Reuse paper for note pads.
21. Avoid using heavily-dyed colored paper. The dyes used in neon and other
deep colors “interfere with recycling because of the difficulty in removing
such dyes during the recycling process.”
22. Unused boxes will be resell to supplier.
23. Use boxes instead of plastic bags while distribute stock to departments.
24. Set photocopier to power safe mode when it is not in use.
25. Use smaller font size for printing document to reduce toner consumption.
26. Unused ceiling material is used as notice board.
27. Use carbonized form to reduce photocopier usage.
28. Encourage staff using paper clip to save staple bullet usage.
29. Set air-conditioner temperature not lower than 23°C.
30. Store document in server to avoid purchase of diskette.
For Front Office:
1. Recycled wood used to make mail box.
2. Wood trunk is used to make room key chain.
3. Recycle wood is used to make frame for award display.
Artist
4. Recycled wood is used to make newspaper rack.
Department 5. Wood trunk is used to make guest chair.
6. Recycled wood is used to make poster board display.
7. Wine bottle recycle to decorate the lamp.
For Food and Beverages:
8. Recycle wood is used to make menu cover.

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 9. Recycle wood is used to make tent card for bar.
10. Recycle wood is used to make newspaper rack in Mentari restaurant.
11. Recycle wood is used to make frame photo for private dinner.
12. Coconut husk is used to make ashtray.
13. Recycle wood is used to make ‘No Smoking’ sign.
For Pool, Landscape and Sustainable:
14. Recycle wood is used to make signage at fresh water pools, salt
water pool and beach.
15. Recycle wood is used to make adoption tree sign.
16. Recycle wood is used to make room direction.
17. Recycle wood is used to make name of plant signage.
18. Coconut husk is used to make ashtray.
19. Reuse of the plastic bottle as raft in wetland.
20. Reuse the wine bottle for decoration purpose.
For Housekeeping:
21. Recycle wood is used to make ‘Do Not Disturb’ sign.
22. Recycle wood is used to make ‘Please Clean My Room’ sign.
23. Wood trunk is used to make towel hook in outdoor shower.
24. Recycle wood is used to make ‘No Smoking’ sign in the room.
25. Recycle clear roof plastic to make letter holder.
26. Recycle wood is used to make room number plate.
For Artist:
27. Print or make copies only when needed.
28. Print or make copies on both sides of paper (for formal documents).
29. Reuse paper if printing informal documents (draft copies).
30. Recycle used envelopes and files.
1. Produce our own organic fertilizer using composting process.
2. Organic composting using green (garden waste) and brown (kitchen waste)
material.
3. Composting site – use old pipe to allow air
4. Old bath tubs as compost containers and old wood flooring as compost
container cover.
5. Old wooden flooring is reuse as container lid.
6. Produce garbage enzyme using fruits and vegetables waste, brown sugar
and water.
7. Poured enzyme into Koi Pond to clean the pond. Also can be used as
Environment, purifier organic fertilizer, natural pesticides, anti bacterial and virus.
8. Rainwater harvesting tanks for watering plants.
Landscape and 9. Recycling store-sorting according categories – plastic bottle, can, paper,
Pool Department wine bottle.
10. Kitchen waste for duck and chicken feeding.
11. Leftover bread for feeding fish at our Koi Pond.
12. Wet waste as organic fertilizer.
13. Use Neem solution mix with bougainvillea, beach morning glory, dill,
lemongrass, kaffir lime (limau purut) leaves as organic pesticides solution,
spray to papaya tree and roof top garden to prevent millipedes.
14. Have our own water treatment – constructed wetland and living machine
system.
15. We planted many fruits tress such as mango, cashew nut, local cherry,
banana and papaya. This not only helps to reduce food cost but also gives
opportunity to our guests to taste our local fruits.

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16. We have more than 30 species of local herbs with medicinal value in our
resort.
17. Have our own organic farm, which produces output that will reduce our
food cost of purchasing and to supply fresh organic vegetables to our resort.
18. Biological control using coconut trunk as termite trap.
19. Zero waste eco farms can attract wildlife species such as monitor lizards,
cattle egret and etc.
20. Produce biodiesel and glycerin soap using waste cooking oil.
21. Switch off air-conditioner, lamp and other electrical devices when nobody
inside the office.
22. Reused paper for printing.
23. Old pipes from construction area are reused for channeling rain water to our
wetland.
24. Excess rainwater is use to clean pool deck every day.
25. Sodium bicarbonate or baking is use to clean salt water pool.
26. We have our own nursery in our resort where gardeners will propagate
plants that we need to use own our compost as fertilizer. It can reduce cost
of purchasing.
27. Plant adoption programme – encourage and educate our guest to go green.
28. Rainwater treatment station – using UV lamp and 2 sand filters to treat
water.
29. Rubbish chute – natural ventilation and natural lighting to prevent odour.
30. Use rainwater to clean internal part of rubbish chute.
31. Broken slates and marbles are recycled to make decorative walkway in
wetland.
32. Reused old spa hut as chicken villa.
33. Sprinkle watering system for irrigation to save usage.
34. We use rain water at our fish pond. The pond also assists in harvesting rain
water. Excessive rain water from the road and pond will flow into storage
compartment in front of the pond. It can store 2830 gallons of water.
35. CSR (Corporate Social Responsibility) Programme- School adoption
programme to raise awareness among school students.
36. Attend exhibition to promote green practices and environmental awareness
to local communities.
37. Plant tagging – provide information about plant.
38. We are watering the plants using harvested rainwater from the water storage
tank.
39. Daily activities – encourage guests to participate and promote our green
practices.
40. Greeneries – help reducing heat generated from sunlight reflection at beach
area, provide shade, help to cool the room and reduce use of air
conditioning.
41. Reuse old bed sheets for outdoor activities.
42. Reuse plastic bottle as container in our experiment.
43. Reuse paint bucket as pail, dustbin and enzyme container.
44. Reuse old boxes to store our files.
45. Reuse soap container from housekeeping to collect harvested air conditioner
water.
46. Use bamboo as a fishing rod.
47. Reuse old newspaper to wrap fruits and vegetables.
48. Reuse chlorine container as a rubbish bins.

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 1. Reuse the wood pieces to make the green practice frame.
2. Reuse the wood pieces as lamp cover.
3. Reuse energy saving bulb to save energy.
4. Recycle the wood pieces to use as a signage.
5. Reuse the wood pieces to make the registration card holder.
6. Reuse the wood pieces to make box for book.
7. Reuse the wood pieces to make an idea box, green idea box and key drop
box.
8. Reuse the wood pieces to make a frame for information.
9. Repaint and reuse an old newspaper rack.
10. Coconut husks used as ashtray.
11. Timber used as a base for wood carving.
12. Repaint and reuse the old furniture like sofa and table.
13. Reuse the wood pieces to make bell service signage.
14. Reuse of wine bottles for decoration.
Front Office
15. Frangipani flower around the resort is used as decoration.
Department 16. Reuse the wood pieces to make a base for credit card machine.
17. Coconut husks used for business card drop.
18. Old newspaper is collect for recycling purpose.
19. Reuse A4 box as a box to store documentation.
20. Reuse and paint the wood pieces to make key chain.
21. Reuse the wood pieces to make cabinet.
22. Reuse the wood pieces to make wood tray for document.
23. Design of the lobby is open concept which allows air ventilation and natural
sunlight during daytime.
24. Print or make copies only when needed.
25. Print or make copies on both sides of paper (for formal documents).
26. Reuse paper if printing informal documents (draft copies).
27. Recycle used envelopes and files.
28. Reduce business travel by using video conference tools such as Skype.
29. Bring own cup and avoid using plastic water bottles
30. Avoid using air freshener in offices
1. Use recycles paper for printing maid report and etc.
2. Collect the rubbish from guest room and separate to category of paper,
plastic, aluminium cans and pass to Sustainable Department for recycling
purpose.
3. Use palm and flower from our garden to make flower arrangement in room
(VIP room / honeymoon room / repeat guest and all suite room)
4. We collect left over magazine and story book from guest room and put at
Housekeeping the Mini library at Verandah.
5. Use leftover soap from guest room to clean staff toilet.
Department 6. Plant organic vegetable such as Ladies Finger for resort use.
7. Use lemongrass and Pandan leaves from our garden as refresher.
8. Dry the clothes (Yukata, wipe cloth, HOD cloth and Kitchen uniform) using
sunlight instead of dryer.
9. Recycle worn or thorn bed sheet by making them into pillow underslip.
10. Encourage our guest to participate in our energy conservation during their
vacation by not changing the bed linen and towel (everyday).
11. Switch off refrigerator and other electrical devices when the room is vacant.

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 For room with main switch, we will switch off the main switch when is
vacant to save energy.
12. Collect Luffa Sponge from our garden put in the Deluxe and Suite Room
use as a body scrub for guest and also clean the glasses.
13. Bamboo which was washed on shore was collected and reuse as vase and
flower pot for planting.
14. Make vase from recycle wood, we place the vase with evergreen or water
Hyacinth to decorate bathroom.
15. Our staff reuses the dried plant part such as leaves, twigs and seeds to make
flower arrangement for banquet decoration.
16. Switch off office air condition, computer, ceiling fan when no one around.
17. Recycle carpets as soundproof between interconnection rooms.
18. Use vinegar for cleaning water boiler.
19. Use soda bicarbonate for cleaning (stain and heavy dirty).
20. We recycle old curtain by making them into Sofa cover & cushion cover.
21. Use enzyme for floor mopping.
22. Use recycle worn or thorn bed sheet to make iron board cover & Baby cot
cover.
23. We use leftover plastic bag from outside laundry to keep all dustbin
collection from guest rooms.
24. Use Neem solution clean the guest room instead chemical solution.
25. Switch off lights unoccupied spaces.
26. Using the Eco-detergent for cleaning. 95% of this detergent is using the
natural mineral e.g silica.
1. Switch off air-conditioner while out.
2. Switch off lamp while out.
3. Use a recycle paper for photocopy.
4. Reuse a recycle paper for printing purpose.
5. Put computer on sleep mode when not utilize.
6. Switch off all the electrical appliances before went back home.
7. Minimize the usage of clean paper as we concern about limitation sources
nowadays.
8. Dispose all the recycle paper cannot be reuse recycle store.
9. Reuse manila card file for filling.
10. Less printing more email to avoid paper wastage.
11. Turn off computer before leaving office.
Human Resource 12. Configure personal computers into sleep mode when not in use.
13. Do not open window when air-condition in use.
Department 14. Use instant messaging make effective telecommuting a reality.
15. Print or make copies only when needed.
16. Print or make copies on both sides of paper (for formal documents).
17. Reuse paper if printing informal documents (draft copies).
18. Recycle used envelopes and files.
19. Reduce business travel by using video conference tools such as Skype.
20. Avoid using air freshener in offices.
21. When purging files or documents, use a shredder and the shredded paper
will be sell to recycle supplier.
22. Refill or recycle ink and toner cartridges. When possible, purchase a laser
printer. These use less toner and no ink.
23. Avoid using FAX cover sheets.
24. Reuse paper for note pads.

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 25. Avoid using heavily-dyed colored paper.
26. Unused boxes will be resell to supplier.
27. Use boxes instead of plastic bags while distribute stock to departments.
28. Set photocopier to power safe mode when it is not in use.
29. Encourage staff using paper clip to save staple bullet usage.
30. Set air-conditioner temperature not lower than 23°c.
31. Store document in server to avoid purchase of diskette.
32. Reuse of old furniture in staff quarters.
33. Use smaller meeting room instead of Desa ballroom.
1. Use the planted water spinach, basil leaf, mint leaf, water mimosa, lemon
grass and pandan leaf around the resort for cooking purposes.
2. Use the vinegar to replace the chemical detergent to clean the hot plate in
griller.
3. The top surface of pizza oven is used to warm up food like peanut sauce and
bread.
4. Rainwater is used to wash the kitchen floor.
5. Using the energy saving bulb to save energy.
6. Use wastes sorting system to divide the wastes.
7. Used neem solution to kill the coaches.
8. Used pineapple skin to remove the smell in the refrigerator.
9. Aluminum can and paper boxes are send to store for recycling purposes.
10. Used paper been use again to reduce usage of A4 paper.
11. Used cooking oil use to produce biodiesel and glycerin soap.
12. Old newspaper is used to rap the vegetables in the refrigerator.
Kitchen
13. Egg shells are used as organic fertilizer.
Department 14. Use Frangipani flower to make cake and frangipani fritter.
15. Use hot water to clear the clogged sink instead of chemical detergent.
16. The waste such as paper, plastic and aluminium cans are sending to
recycling store.
17. The kitchen waste is given to farm animals like chicken and ducks for
feeding.
18. The leftover bread are use to feed the fish in Koi pond.
19. The kitchen wastes are sending for composting process to produce organic
fertilizer.
20. Use own organic farm output that will reduce food cost of purchasing and to
supply fresh organic vegetables to the resort. Reuse of old bathtub for mini
garden.
21. Use natural light during daytime by allowing the sunlight penetrates through
the gap on the top of window which previously used to install air-
conditioner.
22. Use ice-cream container to store other stuff.
1. Disconnect spotlight 80 watt & 150watt to LED (Light Emitting Diode)
Flood Light only 10 watt, it light up cover 900sq ft. Decrease energy saving
consumption for long run. (LED lights use 80% less electricity than normal
incandescence lights)
Maintenance
2. Set computer to energy saving setting and shut it down when leaving for the
Department day.
3. Turn off lights & air conditioner in spaces that are unoccupied (office). Air
condition water is harvested to water nearby plants. A 25L container can be
easily filled up if the air condition is switch on for the whole day.
4. Review documents on screen rather than printing them out.

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5. Send emails instead of paper letters.
6. Keep files on computer instead of in file cabinets.
7. Use recycled paper & envelopes .Print on both sides of the page when
appropriate and use misprints as note paper, internal memo, scratch paper
and for drafts.
8. Using recycling printer cartridge.
9. Pull the plug rather than flipping the switch on the machine.
10. Maintenance undertake minor construction building works, by engage
skill/semi skill to built and owner supply building material, M&E work by
in house maintenance staff.
11. Swimming pool area- maintenance replaced all spotlights to energy saver
bulb cover with aluminium sheet as reflector to achieve similar brightness
generated by the spot lights. We maximized the use of energy saving lights
& equipment for the whole hotel.
12. Switch to buy guest’s room amenities in bulk. Less packaging, less waste &
lower per unit cost.
13. Installation of hot-cold mixer taps in guest room to allow the temperature of
water to be controlled exactly thus provide saving to unnecessary use of hot
water
14. Treated waste water, rain water, ground water and pond water are used for
garden watering and outdoor washing purposes to save and recycle water.
15. Maintenance trained to be sensitive on wastage of water. A dripping tap of
leaks are immediately rectified.
16. Master switches are placed in the rooms to cut out the electricity when guest
leaves the room.
17. Building is running by solar powered heating system. Old boilers are
boosted up with solar heaters to reduce energy.
18. All new design of the hotel are planned to build with environmental
consideration. Building is designed not to retain water, slopped staircase,
slopped hand rail. Roof garden lowers ambient temperature, cooling room
beneath. Grass as reflector UV rays and dissipating heat back into the
atmosphere.
19. The new for the room teak wood furniture is made from recycled wood.
Recycled woods from old buildings used for construction also.
20. Reuse paint bucket as recycle bin.
21. Recycle wood stumps for the pillars of the bar and recycle bullock cart
wheels to make as bar stools. Drift logs as buffet table & buffet display.
22. Equipment are maintained correctly helps to reduce cost and environmental
impact
23. Maintenance keeps records and monitors all electricity and water bills.
24. Broken slates and marbles are recycled to make decorative walkway.
25. Glasses bottle turned to decorative lamps and decoration at restaurant.
26. Transparent roof are used to allow natural lighting rather than artificial
lighting. Used at Mentari Restaurant, staff junior quarters toilet, staff café &
guest room’s verandah. We save electric consumption for long run.
27. Doors are drilled to allow cold air flowing in / ventilation.
28. Recycled bathtubs are used to grow landscape plants, compost container &
as decorative mini pond with guppy fish inside feeds on mosquito larvae,
preventing breeding mosquito in stagnant water.
29. Bathroom with open shower. Bathroom wall made of natural laterite rock.
Enjoy nature while showering.

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 30. Use rechargeable batteries instead of disposable alkaline battery for torch
light.
31. Compound lighting pole is made from recycled PVC pipe.
32. Purchased wired controlled air condition instead of alkaline disposable
battery for air condition remote control. Cost saving.
33. We stop using our water pump system to channel water to whole resort
used, per month we can save up RM 1200.00 for the electricity bill.
34. Using low flow shower heads in guest room. Decrease in water usage. Flow
rates shall not exceed 2. 5 gpm. Older shower head average about 3.5 gpm
35. Installed ceiling fan to promote air circulation and reduce the need for air
condition-staff café.
1. The design of the restaurant is open concept to provide nature air ventilation
and lighting.
2. Wood has been recycled to do the promotion standee.
3. Coconut husk is used as ashtray.
4. Coconut trunk is used for side station at Mentari deck.
5. Plants surrounding the Mentari restaurant function to cool the temperature.
6. Wine bottle is used for lamp decoration.
7. Lemongrass juice use for mosquito repellant.
8. Discarded towel is use for wiping purposes.
9. Transparent roof to allow the penetration of sunlight, reduce consumption of
energy during daytime.
10. Petrified logs are used to provide information and educate guest.
11. Cooking oil is used for candle light during dinner.
12. Reuse the wood pieces for food tag, buffet signage, promotion and activity
board umbrella holder and non-smoking label.
13. Reuse the 80 years old teak tree for decoration.
14. Banana leaves is used as under-liner for cutlery.
15. Apply wastes sorting system to separate the wastes.
Mentari 16. Discarded fishing boat during Tsunami 2004 is modified and used to serve
Restaurant the sunset view.
17. Beach morning glory is used to prevent soil erosion, help to reduce heat
Department generated from sunlight and jelly fish stink.
18. Herbs that planted around the resort are used to prepare healthy drink like
Neem tea and lemongrass tea.
19. PVC pipe is used for globe light stand.
20. Old books are collected to provide mini library at Verendah.
21. Reuse the broken chairs after repaired instead of throwing them away.
22. Serve the water to guest using glass instead of mineral water bottle.
23. Rainwater is used for flushing purpose in public toilet.
24. Reuse of wasted trunk for bar pillar.
25. The kitchen waste is given to farm for feeding.
26. The leftover bread are used to feed the fish in Koi pond.
27. The kitchen wastes are sending for composting process to produce organic
fertilizer.
28. Use our own organic farm output that will reduce our food cost of
purchasing and to supply fresh organic vegetables to our resort.
29. Lemongrass and frangipani flowers around the resort used as welcoming
drink for the guest.
30. Wall gap allow the hot air inside the changing room flowing out while
providing natural lighting.

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 31. Reflexology path nearby Mentari kitchen provide natural environment and
encourage guest to have a health walk.
1. Used paper for internal memo and document.
2. Air- conditioner on only
3. Use light only when necessary (night time).
4. Decoration using rocks
5. Old painted tin used as a flower pots.
6. Palm frond used as signage.
7. Polystyrene for notice board.
8. Old ropes use to beautify the garden.
9. Old poly pipe use as flag post.
10. Old bed-sheet painted and used as flag.
11. Old container painted and used as duct bin.
Security 12. Old extinguish used for security fire training.
13. Old iron bar used as security bar the guard house.
Department 14. Used safe energy light in the office.
15. Having our own “Security Garden” using all recycle items such as bellows:
i. Old flower pots to plant herbs.
ii. Old bathtub to plant herbs.
iii. Tree trunks as chairs in the garden.
iv. Old plastic for pools basement.
v. Old plank and wood to made table for staff to rest.
vi. Old wood use for signage.
vii. Guppy fish to control the mosquitoes.
viii. Use rainwater for cleaning or watering plan.
ix. Falling leaves collected for compose purposes.
x. Organic fertilizers for plants (herbs).
1. The design of the spa is open concept to provide nature air ventilation and
lighting.
2. Allow natural sunlight to light up the spa area during daytime instead of
lamp.
3. Plants surrounding the spa function to lower down the surrounding
temperature.
4. Fruits and flowers planted around the spa will send to Mentari kitchen.
5. Lemongrass juice use for mosquito repellant.
6. Use our own organic farm output that will reduce the cost purchasing of spa
materials.
7. Switch off lights in the sauna room when the room not occupied.
Spa Department 8. Turn off computer before leaving the spa.
9. Configure personal computers into sleep mode when not in use.
10. Switch off all the electrical appliances before went back home.
11. Avoid using air freshener in offices.
12. Use guppy fish to control the mosquitoes in the small pond.
13. Use Neem solution mix with bougainvillea, beach morning glory, dill,
lemongrass, kaffir lime (limau purut) leaves as organic pesticides solution,
spray to trees to control insect.
14. Herbs and flowers such as Frangipani flower and pandan leaf are use for
aromatherapy purpose.
15. Use solar panel to absorb sunlight energy to heat up the water could save
more energy.
16. Broken slates and marbles are recycled to make decorative walkway in spa.

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 17. Wall gap allow the hot air inside the changing room flowing out while
providing natural lighting.
18. Plants surrounding the spa could provide nature environment to guest.
19. Transparent roof to allow the penetration of sunlight, reduce consumption of
energy during daytime.
20. Organic fertilizer is used on all the plants around the spa.
21. Recycle the wood pieces to use as a signage.
22. Frangipani flower around the resort is used as decoration.
23. Frangipani tea is serving as welcome tea could lower anxiety and calm
nerves.
24. Lemongrass tea is good for stress, stomach upset headaches.
25. Lemongrass and frangipani flowers around the resort used as welcoming
drink for the guest that come for spa.
26. The paint and wall for anti-oxidant sauna are environment friendly
materials.
27. The toilet inside spa use rainwater for flushing purpose.
28. Frangipani flower around the resort used for spa treatment purpose.
29. Harvested rainwater used for watering plants around the spa.
The pandan leaf planted nearby spa function as refresher.
Source : Environment Department, Frangipani Resort (2017)

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 GREEN HOTEL CHALLENGES

The first challenge is high implementation and maintenance cost, which are due to the
green products and equipment, which is generally expensive. For instance energy saving chiller
is more expensive compared to the traditional one. Second and third challenge is regarding the
lack of green experts and green knowledge. This is because green practices are a new area in the
lodging industry. It will require some time to developed expertise in this area.

The fourth challenge identified is lack of regulation and government enforcement.

According to Rivera et al (2009) and Scott (2004) government or regulation is coercive
mechanism that exerts pressure on the organization to become green operation. The fifth
challenge identified is difficulty in balancing the quality of service with environmental
performance. Certain green initiatives reduced the quality of services. Usually guests’
expectation is to receive comfort and luxury indulgence during a trip. For example, most of the
guests are preferred to have individual shampoo bottles compared to soap dispenser, even though
soap dispenser can reduce a significant amount of waste (Dagmar 1994). Studies have also
shown that guest agreed to stay in environmental friendly hotels but are not willing to pay extra
for the green practices (Manaktola & Jauhari, 2007).

The seventh challenge is regarding the lack of support from guests, which want green
facilities but not willing to pay more. The eighth challenge is lack of support from the owner or
top management. Sometimes conflict arose between the client and the top management team
which drawback the environmental management system. The success of any business to become
green operation is solemnly dep ending on the client ambition and aspiration. The ninth
challenge is difficulty in managing and training staffs. According to Mandarin Oriental KL
manager, it takes a lot of efforts and time to train staffs to become green and understand green
practices (Yusof & Jamaludin, 2013). According to him usually staffs that have been trained for
so long resign from their job caused difficulty to the management to replace the staffs.

25
 The tenth and eleventh challenge are lack of green suppliers, products, equipment and
manpower. Green business strategy is new in the market. Therefore, green products, equipment
and supplies are limited in the market. The last challenge identified is uncertainty of outcome of
green operation. Many operators uncertain regard the green operation management and the
output of the operation, which draw them back to become green operators. They believe that
green operation meticulous in process which needs more resources, time and the process (Chan
2008).

CONCLUSION

26
 It now appears that most of the participating hotels have recognized the need for
customers’ satisfaction and the relevance of the community in achieving environmental
management objectives. Therefore, hoteliers should continue to promote green practices in their
hotels. This can further be achieved when the government, related organizations and other green
bodies focuses more attention on raising their environmental awareness as well as providing
information on successful cases of sustainable tourism practices.

These areas of green initiatives, however, give financial benefits to the operators. On the
same time these areas creates most negative externalities to the natural environment (Leonard
2010). For example use of excessive energy relates to the CO2 emission, excessive use of water
relates to contamination of water body and excessive use of materials leads to tons of waste at
landfill. Therefore green practice in hotel is very important. The operators are using technical
and behavioral solution for reducing the negative externalities. Technical solution is on tangible
and non-tangible practice and the behavioral is on guest and the operators green behavior (Millar
2009; Kreidler 2010).

The Frangipani Resort has many best practices due to the creative of the operator which
enable the reuse the materials and modified for other purpose. For example old bathtub for
composting and herbs garden, old tiles for new buildings, discarded timber for key chain,
signage and many more. Frangipani also have the only kind of water treatment facilities in
Malaysia which are using natural plants at the wetland to purified black and grey water. This is
because the resorts have resource availability and the operators make use the abundant wetland
to become purification system.

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