METRO HOTEL: A STUDY ON GREEN IMPLEMENTATION ON FIVE

STAR HOTELS IN METRO MANILA

A thesis presented to the faculty of the College of International Tourism and

Hospitality Management
LYCEUM OF THE PHILIPPINES UNIVERSITY

In partial fulfillment of the requirements for the Degree of Bachelor of Science in

International Travel and Tourism Management

By:
Agulto, Maria Kathleen N.
Nacario, Ma. Michaella A.

October 2016
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CHAPTER I

THE PROBLEM AND ITS BACKGROUND

INTRODUCTION

Going green has been a growing trend within the hotel industry. Hotels have numerous

drive for going green including: a feeling of social responsibility, governmental regulations, and

economic benefits. However, as the number of green hotels continues to increase, current

research about consumers’ perceptions of them is lacking (Lee, Hsu, Han & Kim, 2010). Since

the start of the new millennium, little research has been conducted on green consumers’ attitudes

and perceptions within the lodging industry. Very few recent studies focusing on consumer’s

perceptions of green hotels have been published (Han, Hsu, Lee & Sheu, 2011; Lee et al., 2010).

It is important to understand what guests are looking for in a hotel in order to attract and

maintain their business. Hotel properties can also create a competitive advantage for themselves.

Studies have shown hotel employees are more loyal to their property if the property employs

environmentally conscious practices; therefore reducing the turnover cost of the property (Graci

& Dodds, 2008). Consumer demand for green hotels also leads to a competitive advantage for

properties employing green techniques.

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BACKGROUND OF THE STUDY

The significance of this study is to know the transformation cost and green practices of

the hotels, to know the customer’s perceptions about the environmental practices, and to

investigate customer’s attitude towards their willingness to pay for the services. With the

modernization of the eco-friendly products, we think that it is about time to further expand the

expand the eco-friendly tourism that polluted the country need the background that we will

tackle about our thesis is whether adding more eco-friendly hotels would be visible in the

Philippines and also if eco-friendly tourism will be a trend for future generation to come.

On this study, the researchers chose to research about green hotels because it should be

a trend for the future of the hotel industry due to the unfortunate change of our climate. With the

modernization of the ecofriendly products, the researchers think that it is about time to further

expand the eco-friendly tourism that our polluted country needs. The background that the

researchers will tackle about our thesis is whether adding more "green" hotels if it is feasible and

also if eco-friendly tourism will be a trend for future generations to come.

STATEMENT OF THE PROBLEM

The purpose of the study is to analyze the phenomenon of green technology, and various
strategies use for addressing the wide-ranging environmental impact of global population growth
and industry has become critical to the survival and prosperity of human civilization.
Environmental protection is a practice of protecting the natural environment on individual,
organizational or governmental levels, for the benefit of both the environment and humans.

These are the questions to be addressed:

1. What do the hotel employees perceive green practices?

2. What is the importance of green practices to the employees?

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3. What does the hotel customers perceive green hotels/green practices?

4.Is consumer attitudes affects their intentions to remain as guest in (green) hotel industry in
terms of:

1.1 number of time they visit

1.2 budget friendly eco products offered by hotel

SIGNIFICANCE OF THE STUDY

The primary objectives of this study are to identify consumer and employee beliefs about green

hotel, willingness to stay and willingness to partake in environmentally friendly activities in

Sofitel Philippine Plaza, Edsa Shangri-la and Makati Shangri-la. The researchers believe that the

information that will be gathered in this study will benefit the following:

 For the Hotel Industry

A more resource-oriented definition of green hotels is “Green hotels are environmentally

sustainable properties whose are eager to institute programs that save water, save energy and

reduce solid waste while saving money to help to protect our one and only earth” this will serve

as a guide to obtain knowledge regarding this matter.

 For the Hotel Employees

For the benefit of the employees in providing a supportive environment that can build a

longer term career and also the services offered by these green hotel.

 For the Guest

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This is who stay in Green hotels as the beliefs of consumer about what a green hotel is and

what they offer. s

 For the Future Researchers

As a reference on their future study.

SCOPE AND LIMITATIONS OF THE STUDY

The study will conduct its evaluation of the green hotels in metro manila which

are, Sofitel Philippine Plaza, Edsa Shangri-La and Makati Shangri-La. The researchers will

only get 200 respondents composed of customers who are checked-in at the hotel and the

employees.

The main source of data is Questionnaire, which will be provided by the researchers and

specifically treated by the use of descriptive such as frequency, percentage, means and

graphical analysis.

DEFINITION OF TERMS

 Green hotel- hotels that strive to be more environmentally friendly through the efficient

use of energy, water and materials while giving quality service.

 Eco friendly- not harmful to the environment.

 Modernization- progressive transition from a ‘pre-modern’ or ‘traditional’ to a ‘modern’

society.

 Human civilization- is an advanced stage of human society, where people live with a

reasonable degree of organization and comfort and can think about things like art and

education.
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 Hotel Industry- category of fields within the service industry that includes lodging, event

planning etc. and additional fields within the tourism industry.

 Climate- the weather conditions prevailing in an area in general or over a long period.

 Polluted- contaminate with harmful or poisonous substances.

 Consumers- person who purchases goods and services for personal use.

 Sustainable Development- contrasted with other modes of development that lead to social

and ecological damage, at both the local and global levels.

 Future Generation- is contrasted with past generations or generations past.

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CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter provides an overview of previous research and articles that has been used in

the development of this study and discusses conceptual and research literature. Focus is on green

practices, which is the underlying foundation on which is study is based.

FOREIGN RELATED LITERATURE

Green hotels are the latest trends

Environmental issues pose as one of the biggest issues in the travel domain

nowadays. Many hotel authorities now leave a note in a hotel room stating that towels are

not changed daily, to conserve precious water. A number of hotels have also installed

flow restrictors on showerheads and aerators for faucets. Ecologically aware hotels have

taken other steps to ensure the conservation of earth’s resources. Some hotels are

installing recycling bins inside hotel rooms. Housekeeping staffs are using nontoxic

cleaners and detergents. Even the coffee kept in the mini bars of the hotel rooms is

organically grown. The writing pads or stationery supplied in many hotels are also made

from recycled paper. Paperless heck-in and checkout are preferred by many hotels as

these procedures can be done electronically.

The hospitality industry has adopted environmentally responsive culture, as the hotel

authorities are keen to show that simple steps have a positive effect on the environment.

Energy conservation
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Many hotels have adopted a new policy for energy sustainability. In many hotels energy

is conserved by the card system, in which lights and air-conditions are shut down

automatically, when the guests leave the hotel room. Compact fluorescent lamps are

almost in full use in most hotels. Green design and perfect building orientation are prime

factors, influencing energy efficiency and comfort of hotel guests. There are some hotels

offering eco-transportation and hybrid cars to escort guests to nearby locations. They also

organize donation programs. Utilization of locally sourced materials for hotel building

is a green practice. However, destroying forest to build a resort has a negative effect on

ecosystem. Again building a hotel in the heart of forest is also not ecologically sound.

Wastewater treatment and management of chemical and toxic substance disposal are also

greatest concerns in hospitality industry today.

2014, B. (n.d.). Green hotels are the latest trends. Retrieved September 04, 2016, from

http://www.hotelresortinsider.com/news_story.php?news_id=134745

Sustainability Initiatives

According to Mason Singer (2012), in recent years the hotel industry began to "green up"

operations, but has not yet gone beyond leaving out little cards to encourage everyone to reuse

your towels and linens.

Some hotels and hotel chains take sustainability more seriously than others, but the industry as a

whole has certainly become greener in recent years. Those little cards may seem like token

environmentalism, but they can actually result in significant water, waste and cost reductions.
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The website Economically Sound reports that a 150-room hotel can conserve 72,000 gallons of

water and 480 gallons of laundry soap every year by placing the cards in its guest rooms. The

Marriott chain reported saving as much as 17 percent in hot water and sewer costs at its hotels

thanks to implementation of its Linen Reuse Program.

While many hotels and chains print up their own cards, thousands more purchase them from the

Green Hotels Association, a non-profit launched two decades ago to bring together hotels around

the U.S. and elsewhere that share a commitment to the environment and sustainable use of

natural resources. The organization’s Catalog of Environmental Products for the Lodging

Industry contains a wide range of environmentally friendly energy- and water-saving products.

For example, 500 laminated copies of the group’s bestselling card (asking guests to consider not

having sheets changed every day) costs hoteliers just $200. Another example is the toilet tank fill

diverter, which saves about 3/4 of a gallon of water per flush while remaining invisible to guests.

The little gadgets cost hotels around $1 and as such pay for themselves in no time thanks to

reduced water bills. The catalog also features dispensers that eliminate the waste of stocking

every bathroom with soap bars and little bottles of hair and skin care products.

Another positive trend is the Four Seasons’ 10 Million Trees Initiative. The hotel chain is

celebrating its 50th anniversary by planting 10 million trees across the 34 countries in which it

operates with the hope that the effort will help combat deforestation and global warming and

attract more customers concerned about the state of the planet.

Beyond what the major chains are doing, eco lodges run by or in partnership with native people

or tribes have popped up all over the tropics and beyond; examples include Guludo Beach Lodge

in Mozambique, Africa and Posada Amazonas in the Peruvian Amazon. Staying at such a place
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is a good way to ensure that locals can benefit from tourism and not be tempted to pillage their

region’s natural resource base.

Going Green

In the hotel industry, being green sometimes means ripping out the greenery.

The Intercontinental Los Angeles Century City Hotel is removing draping ivy plants from the

balconies of all 361 rooms, replacing them with drought-tolerant succulents. The Courtyard by

Marriott in Torrance tore out 900 square feet of turf and flower beds, swapping them for native

California grass to help cut water use by 15%. With California in the worst drought in state history,

some hotels have gone beyond simply installing low-flow shower heads and urging guests to reuse

towels. The goal is not just to save water or money. It's about creating an eco-friendly image to appeal to

environmentally minded guests. "It's not a huge savings," Steve Choe, general manager of the

Intercontinental, said about dumping the ivy planters. "I think it's about sending the right message."

Nearly 60% of travelers say they plan to make eco-friendly choices when booking hotels, with

half saying they would pay extra to stay at an environmentally friendly hotel, according to a

2012 survey by the travel website TripAdvisor.

The best thing hotels can do is say 'look at what we are doing' to help the environment. —

Patricia Griffin, founder of the Green Hotels Assn.

An Earth-friendly image is also important because many corporate travel managers insist that

their workers stay at hotels that do their part to improve the environment.
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The percentage of companies with travel booking policies that either require or recommend that

a hotel adopt "sustainability" measures has jumped to 19% in the U.S., up from 11% in 2011,

according to a new study by the Global Business Travel Assn., the trade group for the world's

business travel managers.

"The best thing hotels can do is say 'look at what we are doing'" to help the environment, said

Patricia Griffin, founder of the Green Hotels Assn., a Houston-based group that promotes green

policies for hotels.

The Intercontinental Hotels Group plans next year to give all 4,700 of its hotels access to an

online tool that lets managers track how much energy and water they are using.

The group hopes to use the system to cut water use by 12% over the next three years in water-

starved areas like California.

During a multimillion-dollar renovation three years ago, the Hotel Bel-Air in Los Angeles

installed a filtering system to reuse bathroom water from a dozen hotel suites to irrigate its 12

acres of gardens.

The Loews Santa Monica Beach Hotel plans to install a system to recycle about 70% of the

water used for its laundry operation. The project, which is expected to be installed by mid-

December, will cost about $96,000, after water and gas rebates, according to hotel officials.

Hotel officials expect the investment will pay for itself in 17 months.

The Courtyard hotel in Torrance did not replace 900 square feet of grass and flower beds with

dry riverbed landscaping to save money, said David Zimmerman, the hotel's general manager. "It
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seemed like the responsible thing to do today, and I think the guests see that we are being

responsible."

Other hotels have been motivated to improve their image and avoid fines.

The Montecito Water District in Santa Barbara declared a water emergency in February and

adopted penalties to force residents and businesses to cut overall water use by 30%

The Biltmore Four Seasons in Santa Barbara, on 20 acres of beachfront land, began to impose

several water-saving measures after the emergency was declared but was still fined $48,000 for

using about 1 million gallons more than its monthly allotment in April.

Since then, hotel officials say they have avoided additional fines by putting an end to washing

down sidewalks and parking lots, installing low-flow shower heads and limiting landscape

irrigation to evening hours, among other water-saving measures.

Martin, H. (2014, November 14). More hotels are going green, and not just to save water or

money. Retrieved September 4, 2016, from http://www.latimes.com/business/la-fi-hotel-

drought-20141114-story.html

Why Go Green? The Business Case for Sustainability

Several studies have indicated that economic benefits can be gained in hotels through

implementing environmental and social initiatives; many with little or no capital. In addition to

cost benefits, there are also benefits to choosing an environmentally sustainable strategy. These

include:
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 Gaining competitive advantage by being a leader in the sector;

 Customer loyalty;

 Employee retention;

 Awards and recognition;

 Regulatory compliance;

 Risk management;

 Increased brand value.

There are many green practices that hotels can implement as preventative measures to save

unnecessary costs. Examples of these practices are:

 Pollution prevention such as waste discharge into waterways:

 Energy consumption;

 Recycling;

Other popular cost cutting measures for the short-, mid- and long-term include:

 Use of compact fluorescent lights - saves energy.

 Reuse of linens - saves water, detergent, energy and greenhouse gases.

 Low-flow shower systems - saves water and energy.

 Local products - save transportation costs.

 Installation of green roofs - saves energy.

 Installation of solar heaters or other renewable energy source - saves energy.

Reports by hundreds of businesses around the world illustrate that by implementing appropriate

management processes they have:

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 Reduced energy and water consumption costs by more than 20 percent.

 Solid waste and waste water disposal costs by more than 15 percent.

 Improved the quality of the environment in which they operate.

Benefit: competitive advantage

Green programs can provide a competitive advantage to leaders as long as green activities

continue to be voluntary. Over time, however, green practices in the hospitality industry will

become a baseline requirement, particularly as the cost of non-renewable energy continues to

rise, regulatory pressure increases, and consumers become more demanding. Therefore, hotels

with business models that revolve around green practices will have the strongest opportunity to

achieve a competitive advantage by being ahead of the emerging sustainability curve.

New brands including Starwood Capital's "1" Hotel and Residences, Starwood Hotel and Resorts

Element and Hyatt's Andaz, which feature LEED certified buildings as part of their brand

standards, offer a variety of green products, such as green spas and restaurants. These are

anticipated to test consumers' appetite for a greener hotel industry.

Benefit: Employee Retention

Employees are identified as one of the greatest benefits of going green. Employees, like hotel

guests, are increasingly sophisticated and "tuned" into current thinking in society and are far

more likely to identify with an employer whose principles and practices are aligned with their

values.
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Environmental programs have proved to be an effective means of generating enthusiasm and

motivating staff to work as a team to achieve a common purpose. Many hotel companies use

environmental programs as a staff incentive - the financial savings earned are translated into cash

or other rewards such as in-house events or trips.

Employee turnover rate in the hotel sector is relatively high therefore increasing the retention

rate will also save the business money in training of new staff.

Benefit: Customer Loyalty

Over the past 25 years there has been a shift in the expectations and demands of consumers. The

typical hotel guest of today is more sophisticated and to varying degrees is likely to be concerned

about environmental issues such as recycling bottles, cans and paper at home as well as making

greener lifestyle choices, such as organic food or fuel-efficient vehicles.

Many guests however, make their decision to stay at a hotel facility based on location, amenities,

and service. The implementation of environmental initiatives may play a smaller role in a guest's

choice of a property. The influence from customers however occurs when their level of

awareness increases and they come to expect environmental practices such as recycling.

Despite first-time guests basing their decisions on location, amenities and service, customer

loyalty may increase once they have experienced a hotel which has demonstrated a level of

environmental commitment.
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Benefit: Regulatory Compliance

Hotels must anticipate future regulatory changes and implement initiatives to mitigate the

possible costly effects of emerging regulation. Savvy businesses are aware that regulations do

not have to be a negative restraint on their daily operations - in fact, they can offer opportunities

to gain an advantage over competitors. Some environmental regulations are good for economic

competition as they stimulate innovation that can offset the cost of compliance. By implementing

measures in the face of societal and regulatory pressures, unexpected, but substantial cost

savings as well as potential new areas of profit may be found.

The hotel industry worldwide is increasingly being regulated for:

 Waste

 Water

 Greenhouse gas emissions

 Energy use.

Being aware of pending rule changes will allow you to adopt measures in advance, and avoid

potentially higher future costs which may be associated with compliance.

Benefit: Risk Management

Risk minimization is now viewed as increasingly intertwined with good corporate social

responsibility and governance. Managing risk is as much about minimizing the potential damage

from decisions and actions taken from within a company as it is about managing external

exposure.
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Traditionally, a hotel's risk management strategy has been focused on health and safety concerns

around food and water, pest infestation, fire or water damage, outbreaks of disease, and guest

security and safety. In recent years however, environmental and social issues are emerging as a

key risk issue for the lodging sector.

Environmental risks include:

 Water and land contamination.

 Air and noise pollution.

 Supply chain environmental practices.

 Waste management.

Environmental risks also have an impact on the cost of capital for businesses of various types

and sizes, and may affect the value of a company over the long term. In addition, the investment

community is increasingly regarding excellence in environmental management and performance

as an indication of the quality and aptitude of management in general. Some insurance

companies and lenders are beginning to selectively adjust their rates based on environmental

criteria stipulated by ethical funds.

Graci, B. (2010). Green Hotels and Responsible Tourism Initiative. Retrieved September

18, 2016, from http://green.hotelscombined.com/Gyh-The-Business-Case-For-

Sustainability.php

International Green Hotels and Impacts

Seventeen notable New York City hotels have committed to getting greener.
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Marquee properties like the Waldorf Astoria New York, Grand Hyatt New York, Loews

Regency New York and the Peninsula New York recently joined the NYC Carbon Challenge, a

program Michael R. Bloomberg started as mayor in 2007 with the city’s universities to reduce

their greenhouse gas emissions. Hospitals, commercial office buildings and multifamily

residences were eventually added, and in late December, Mayor Bill de Blasio announced that

the initiative would expand to include hotels.

This initial group of properties — accounting for more than 11,000 guest rooms — has pledged

to cut greenhouse gas emissions from their buildings by 30 percent or more in the next 10 years,

a move that could reduce emissions by more than 32,000 metric tons and save $25 million of

energy operating costs. Buildings account for around 75 percent of greenhouse emissions in New

York City, and getting the hospitality industry on board will significantly help to cut down on the

city’s overall emissions, said Nilda Mesa, the director of the Mayor’s Office of Sustainability.

“Hotels are definitely a cause of emissions, and their involvement can have a big impact in

achieving the goals of the NYC Carbon Challenge and the mayor’s overall sustainability goals,”

she said. That broader vision, set forth by Mr. de Blasio in September 2014, is to reduce citywide

greenhouse gas emissions 80 percent by 2050.

The Office of Sustainability worked with the Hotel Association of New York City, a trade group

that represents 275 hotels in the city, to get the first group of properties to make a commitment.

Though 17 is a small number relative to the hotel association’s members, its chairman, Vijay

Dandapani, says that his group will continue to encourage more hotels to join the program.
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“For the hotels who need it, we can connect them with environmental consultants and give them

our best practices handout on going green,” he said. “We hope that our help and the visibility of

the hotels that have agreed so far gives others the push they need to sign up for the Challenge.”

In the interim, many of the properties that have committed to the project are already on their way

to meeting its goals, and the changes they are making, for the most part, involve minor

construction and are unlikely to affect their guests.

The Grand Hyatt New York, a 1,306-room hotel next to Grand Central Terminal, for example, is

spending $160,000 to install exhaust controls in its four kitchens by the end of January that

expend minimal energy when stoves and ovens aren’t in use; the current exhausts, in contrast,

operate constantly. Also, the hotel is spending $150,000 on 16,000 LED bulbs for its guest

rooms and public areas, a project that is expected to be completed by the end of March.

But the biggest undertaking is the $2.3 million expenditure on a new building management

system that controls air-conditioning and heat. “It will operate on demand-based ventilation that

doesn’t burn excess energy,” said Ron McGill, the hotel’s director of engineering. All told, he

said, the three changes will reduce Grand Hyatt’s carbon emissions by 2,400 metric tons

annually.

Similar to the Grand Hyatt, other NYC Carbon Challenge hotels may have to financially invest

in energy conserving upgrades, but their leadership realizes that they will save money in the long

run.

The Peninsula New York. CreditThe Peninsula New York

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The Peninsula New York is spending around $250,000 to install LED lighting in the entire hotel,

including the 235 guest rooms, by the end of 2017 and another $1.1 million in 2018 on eight new

elevators that run with less energy. The money for both projects is worth it, said its general

manager, Jonathan Crook. “It’s a hefty sum up front, but it will save us money in the long run,”

he said.

The 1,415-room Waldorf Astoria New York, however, won’t substantially reduce its carbon

emissions so soon after joining the program until it has undergone a restoration, scheduled to

begin in 18 to 24 months. “We’ll replace our windows to make them more energy-efficient and

try to make any aspect of the property more sustainable where it’s possible,” said Michael

Hoffmann, the managing director. But while a major overhaul is still down the line, he said that

the hotel has cut down its emissions by 20 percent since 2005 through a series of changes, such

as switching to biodegradable packaging materials.

Like the Waldorf, tackling the issue of greenhouse gas emissions was already a priority for

several of the properties before becoming a part of the NYC Carbon Challenge, but now they’re

intensifying their efforts.

The Westin New York at Times Square, for example, completed a three-year renovation late last

year that prioritized energy conservation — the 873 guest rooms were retrofitted with low-flow

showerheads, and energy-efficient boilers and coolers replaced older units. Since joining the

Challenge, however, the entire building will be retrofitted with close to 9,000 LED bulbs, and all

guest room bathrooms will have sensors that switch off lights after 30 minutes of inactivity. “We

were already reducing our carbon footprint, but the Challenge is a reason to do more,” said Sean

Verney, the general manager.

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And 1 Hotel Central Park, part of 1 Hotels, the sustainability-driven brand created by the

Starwood Capital Group chairman and chief executive Barry Sternlicht, is using the goals of the

Carbon Challenge as leverage to accomplish its own. Although LED lights, an energy-

conserving air-conditioning system, recycled materials and a fleet of electric house cars from

Tesla are hallmarks at the hotel, the company’s director of impact, Michael Laas, said that

powering the boiler with natural gas instead of diesel fuel will reduce the hotel’s emissions a

significant 27 percent. “We have been working with the city to get that change to happen and

hope that being a part of the Carbon Challenge gets us there faster,” he said.

But while these moves from 1 Hotel Central Park and other NYC Carbon Challenge properties

will most certainly be a factor in helping to meet the project’s goals, they are not necessarily

visible to hotel guests, who usually have the option of participating in their property’s eco-

conscious efforts with actions such as reusing their bath towels.

No matter, said Adam Weissenberg, the head of the travel, hospitality and leisure sector at

Deloitte & Touche, because travelers, especially millennials, want the hotels they stay at to be

helping the environment even if that help isn’t tangible. “These changes may not be in their

faces, but the guests who care will educate themselves about how their hotels are trying to be

greener,” he said.

Vora, S. (2016, January 19). New York Hotels Make a Green Pledge. Retrieved from

http://www.nytimes.com/2016/01/24/travel/green-hotels-new-york-city.html

Hotels Which to Get

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Some brands are way ahead of the green curve. Diedrichs highlights Langham Hotels in the UK,

Taj Hotels, Resorts & Palaces in India, Six Senses Resorts & Spas (mainly in Asian

destinations), and Kimpton Hotels in the U.S. as regional leaders.

Among all global chains, Marriott is highlighted by a Euromonitor report for its pledge to reduce

energy and water consumption by 20 percent by 2020; empowering its hotel development

partners to build green hotels and educating its guests to become energy-efficient during their

stay.

Marriott also tops the latest annual ranking of the most eco-friendly hotel chains on

ClimateCounts.org, which scores the brands on their efforts to shrink their carbon footprint.

Based on a point scale of 0 to 100, Marriott scored 73, beating Wyndham at 57 points and

Starwood at 48.

But, commenting on the results, ClimateCounts wrote that the hotel chains "may be seeking

practical ways to address a range of broad environmental impacts in their operations... However,

few appear to be aligning such actions as part of a larger and more comprehensive carbon

management strategy."

Enter the ‘Hotel Carbon Measurement Initiative.' The International Tourism Partnership ITP.L

has teamed up with the World Travel and Tourism Council to work out a way to measure the

customer's carbon footprint. The initiative will, its proponents hope, help to achieve consistency

in the way hotels report their emissions. Once formalised, ITP's director Stephen Farrant told a

recent trade seminar, clients will be able to get proper data on the carbon cost booking an

overnight stay or a meeting.

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Farrant said that though he is not yet seeing a sufficient degree of customer maturity or interest

in making purchase decisions based around environmental considerations, the initiative "is

starting to drive public sector procurement and corporate purchase decisions."

Diedrichs of Green Traveler Guides also lauds the insistence by a growing percentage of

corporate meeting planners and travel agents that hotels meet basic eco-friendly standards and

offer "green meetings."

"As a result, hoteliers are seeing that going green can give them a marketing edge among

business travellers, especially for retreats, meetings, conventions and the like."

Diedrichs also points to the growing female business and leisure traveller market who he

believes are particularly seeking a healthier, greener lifestyle. "You'll be seeing more chains

creating hotel concepts targeted to this group. Starwood's eco-chic Element brand is the leading

example."

Green, Healthy and Happy

That guests expect hotels to be as green as possible is intuitive to Anne Biging, founder of

Healing Hotels of the World, which accepts properties that fulfil a set of ethical and health-

focused criteria.

"Health consciousness and sustainability are two sides of one coin: To take responsibility for

yourself and the world around you."

In a 2012 report, research firm Euromonitor lists the hotel chains which are best applying the

sustainability trend to their food and beverage offerings. Marriott International, it says,
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encouraged 780 full-service hotels to get nearly half of their seafood from certified sustainable

fisheries and farms in 2011, while in April of that year Hilton began offering low-calorie and

low-fat breakfast options.

Starwood's Westin brand has a SuperFoodsRx menu, developed by health professionals who

paired foods together to boost their nutritional value, while Hyatt Hotels in May announced a

global food and beverage philosophy based upon sustainable and healthy options.

Healing Hotels have started to include city properties to their largely off-the-beaten-track

portfolio, says Biging, "so that business travellers find a healthy location when they are

travelling."

After all, she adds, "in our normal lives, nobody takes care of us."

Myers, P. (2012, November/December). Do hotels need to green up, make their guests

happy and healthy? Retrieved August 24, 2016, from http://www.reuters.com/article/uk-

hotels-green-idUSLNE8AL00W20121126

Sustainable Hotels

Hotel owners, developers and designers must work together to provide creative solutions to

embrace the environmental movement.

The hotels of the world are going green. Often criticized for its wastefulness, the hospitality

industry is making great strides in environmental consciousness. With monumental programs

like the Leadership in Energy & Environmental Design certification in play, many green

initiatives are becoming standards rather than suggested practices.

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Hotel owners, developers and designers must work together to provide creative solutions to

embrace the environmental movement. As hotel architects and designers, it is our job to educate

clients on the benefits and profitability of investing in these enhancements while keeping

developers’ concerns about cost and execution in check.

And it’s never been more important. Guest expectations of social responsibility and demands for

eco-friendly products/services are steadily climbing. Travelers want to know that their travel

choices support brands that operate in an environmentally responsible way.

Amenities

Amenities are an important part of the guest experience. However, in the bathroom, individually

wrapped soaps and single-use plastic bottles for shampoo and lotion produce unnecessary waste.

It is our role as designers to find eco-friendly products that meet guests’ needs. The Element

Miami International Airport, a LEED-certified Starwood Hotels & Resorts Worldwide property,

uses refillable containers for bathroom soaps and shampoos. Also in guestrooms, many hotels are

encouraging guests to reuse their bath towels and bed linens to save water. And they are

providing bins for in-room recycling, so guests can do their part.

Sustainable materials, goods and processes

 26

Some incredible advances have been made when it comes to eco-friendly building materials and

systems including: alternatives made of recycled content or that use less energy to manufacture

than conventional ones, rainwater harvesting systems, living roofs, among many others.

Locally sourcing building materials and goods is also a key part of the sustainable building

process, as it reduces the carbon footprint of the transport to get products there. More and more

hoteliers are using regional building materials in the construction process.

The new Canopy by Hilton brand also is embracing the “think local” mantra, featuring local

food-and-beverage options in all of its 11 new properties expected to open beginning this year.

Waste during the building process is another critical factor in maintaining eco-friendliness. It is

essential to ensure as much as possible is recycled before transporting off-site, or, to consider

options for re-use.

During the design process, we look for ways to repurpose building materials or elements in a

sustainable way. During a historical renovation of a turn-of-the-century warehouse building into

a Residence Inn hotel, we repurposed the existing framework of the building and most of the

building materials.

Water, energy consumption

 27

In the bathroom, there are many ways to conserve water, including using sustainable fixtures

such as showerheads, faucets and low-flow toilets. For kitchens, hoteliers are using energy

efficient appliances in the main kitchen area and also in individual guestrooms for extended-stay

hotels with in-room kitchen suites. Master switches in guestrooms allow travelers to use one

switch to control all of the lights throughout the space and only when they are present in the

room.

Smart HVAC and lighting systems have immense capabilities, scanning the room periodically

and turning down the heat/off the lights if there is no movement in the room. Complete building

management systems monitor and control mechanical and electrical equipment such as

ventilation, lighting, power systems, fire systems and security systems throughout the property—

drastically reducing the hotel’s energy and lighting usage when managed properly.

Smart design also can play a large role in the sustainability of the hotel. For example, consider

the amount of natural daylight and supplement that with energy efficient light bulbs or lighting

systems triggered by movement in a space.

Putting ideas into action

The Element Miami International Airport is a great example of an eco-friendly hotel.

Guestrooms include ENERGY STAR qualified kitchen appliances, hypo-allergenic linens,

sustainable bath and plumbing fixtures, and recycling bins for glass, paper and plastic. In the

kitchen, recycled paper towels, silverware, glassware and filter systems for drinking water

eliminate disposable products and minimize waste. Even the elevators are energy efficient.
 28

Throughout the hotel, we also used low VOC paint, carpets made of 100% recycled content and

vinyl wall coverings.

To take advantage of natural daylight, we designed an open layout concept in the lobby with

large windows, supplementing with compact fluorescent bulbs that use 75% less energy than

conventional bulbs.

Regional construction materials also were used throughout the building process. And for an

added perk, green enthusiast guests are rewarded with special parking spots for their hybrid cars.

Green never looked so good

Sustainable hotel design will continue to remain fundamental in enhancing the guest experience.

By rethinking provided amenities, water and energy consumption, and the use of sustainable

goods, materials and processes, we can create properties that cater to the environmental demands

of modern-day travelers.

Wheeler, H. (2015, April 22). Sustainable hotel design gaining momentum. Retrieved

August 24, 2016, from

http://www.hotelnewsnow.com/articles/25823/Sustainable-hotel-design-gaining-momentum
 29

LOCAL RELATED LITERATURE

Hotel Practices

MANILA, Philippines - An unlikely group of travelers may push hotels and resorts, especially in

Asia, to adopt more sustainable practices. According to Mike Turvill, whose firm, Hotel and Spa

Essentials, provides guest amenities to top resorts in the Philippines, luxury travelers are now

providing the impetus for key hotel players to go green.

Turvill, a former Unilever senior manager, is encouraging resorts and spas throughout the

Philippines to use shampoos, body washes, lotions and other bathroom amenities packaged in

biodegradable plastics. He says, “All things being equal, the guest will choose the hotel that

supports sustainable practices over the hotel that doesn’t,” he says.

A new technology from the US now allows an additive called Ecopure, a registered trademark, to

accelerate the biodegradation process in plastic products. Turvill, who has a doctorate in organic

chemistry from the University of Nottingham in the UK, points out that Ecopure attracts and

initiates the growth of microorganisms that break down the plastic into water, methane and

humus which can be used as fertilizer. Plastic shampoo bottles that would take over 450 years to

biodegrade can now do so at a much faster pace.

Going green: Mike Turvill with ecoknit towels that dry 30 percent faster than ordinary

towels

Hotel and Spa Essentials distributes several ranges of guest amenities like soaps, hair and body

wash and accessories like shower caps, dental and shaving kits. Those from Concept Amenities
 30

based in Australia proudly display a logo indicating that its packaging is biodegradable in

landfill. Turvill discloses that Hotel and Spa Essentials can deliver as little as a single carton of

the products to cater to smaller hotels and resorts.

Another green product being pushed by Hotel and Spa Essentials is a guest towel that dries 30

percent faster than ordinary towels. “This means 30 percent less energy is used to dry the towels.

If you are setting up a new hotel and you decide to use Ecoknit towels, you can buy 30 percent

less drying capacity leading to an equivalent reduction in fixed asset investments,” he says. The

towels are also uniquely constructed so they don’t snag or fray easily at the edges.

High-end travelers prefer hotels with green practices. (2015, July 12). Retrieved August

24, 2016, from http://www.philstar.com/travel-and-tourism/2012/07/15/827885/high-

end-travelers-prefer-hotels-green-practices

Commit to Green Practices

The consumer interest in environmental initiatives creates a reasonable target market and a niche

for hotels to fulfill. For example, the Colony Hotel located in Maine found that their occupancy

increased by one fourth when they began positioning themselves as a green hotel.

The Department of Tourism (DOT) and Philippine hotel owners have committed to adopt green

practices and curb greenhouse gas emissions.

The DOT and the Hotel Owners Associations Inc. (PHOAI) pledged to abide by the Philippine

Green Building Code issued by the Department of Public Works and Highways (DPWH).
 31

The Green Building Code provides a framework of standards that will enhance sound

environmental and resource management, including efficient use of materials, site selection,

planning, design, construction, use, occupancy, operation and maintenance of buildings without

significant increase in cost.

Tourism Secretary Ramon Jimenez Jr. noted that greening the hotel industry would provide one

big window of opportunity in sustaining the growth of the country’s tourism industry.

“Through our collaboration with the hotel industry, we can offer cleaner air and a greener

environment to travelers and we help hotel owners bring down their electricity cost. That

translates to a more competitive environment for the tourism industry,” Jimenez said.

PHOAI president Arthur Lopez added that the Green Building Code would be a top priority of

hotel owners and that they would improve energy efficiency of their establishments.

Business ( Article MRec ), pagematch: 1, sectionmatch: 1

In an earlier interview, DPWH Secretary Rogelio Singson said the collaboration would position

the hotel industry as a major contributor in achieving the country’s Intended Nationally

Determined Contribution (INDC) of 70 percent reduction in carbon emissions by 2030.

The Code estimates to increase energy savings by 3.9 million megawatts per hour yearly and

reduce greenhouse gas emission by 1.87 million metric tons by 2030.

Importance of Green Hotels

A green hotel can reap significant savings and cost reductions. Consider these: green buildings

use less energy, emit less carbon dioxide, use less indoor water and generate less solid waste.

These can impact the bottom line in the areas of utilities, property operations and maintenance.
 32

This came about through a 6.6% reduction in energy use, 7.8% reduction in carbon output,

19.0% reduction in waste output and 3.8% reduction in water use. Nevertheless, there is still

some resistance to “green conversion” primarily due to the common perception of high costs and

that the return on green investment may take longer than what developers expect from their

investment. The good news is that new developments in technology, processes and support have

lowered the cost of investing in materials and methods in compliance with green standards.

Studies have shown that the cost savings from just the first few years of operation can already

compensate for the additional initial costs, such as alternative materials, related fees and

structural changes. This is on top of related benefits accruing to the hotel through greater guest

satisfaction, employee engagement, and of course, a positive and highly marketable brand

position for the hotel itself. In the Philippines, the trend towards green operations has begun. At

the ASEAN Green Hotel Recognition Award held in Indonesia last January 2012, two Philippine

hotels received awards. Some of the criteria for this award include environmental policy and

actions for hotel operations, use of green products, collaboration with community and local

organizations, human resource development, solid waste management, energy efficiency, water

efficiency, air quality management (indoor and outdoor), noise pollution control, waste water

treatment and management, and toxic and chemical substance disposal management. For hotels

that are part of an international chain, green practices may be mandated by the global parent

entity. One such example is a luxury hotel in Metro Manila which has adopted a sustainable

development program in accordance with the global group’s goals to change production and

consumption patterns to protect our planet, its people and the environment. These practices

include waste management disposal, water recycling, and using more energy efficient equipment

such as energy saving chillers and light-emitting diode (LED) lights. It has also shifted towards
 33

locally grown organic products, and supplier accreditation includes environmental considerations

on organically grown produce and livestock. The hotel is also looking to set up an organic

garden on its rooftop. For the international lodging industry, sustainability is no longer perceived

as just a public relations campaign; it has become a strategic means of managing operating costs

and enhancing the satisfaction of stakeholders, including guests and employees. More hotels are

also implementing company-wide programs that include full disclosure of sustainability reports

to customers, shareholders and government regulators. The hospitality industry, much like other

sectors, still has a long way to go on the road to sustainability. There are still obstacles, such as

the fact that some vendors and other components of the supply chain are unable to provide

sustainable product offerings. There is also still some confusion as to how to adapt to

certification requirements without incurring consulting costs. Some operators believe, however,

that it is only a matter time before governments around the world mandate sustainable

development and operations. Hotels and lodging companies that begin “greening” their

operations and working towards certification now may be able to mitigate future compliance

costs. More significantly, proactive guests who demand validation of a hotel’s “green

operations” will certainly be easier to please. Zabat, J. E., III.

(2012, December 10). SGV & Co. Philippines | Ernst & Young | Accounting Firm.

Retrieved August 24, 2016, from http://www.sgv.ph/the-greening-of-the-hotel-industry-by-

jose-pepito-e-zabat-iii-december-10-2012/
 34

SYNTHESIS

This study is about “Metro Hotel on Green Implementation on Five Star Hotels in Metro

Manila”. The policies are strictly implemented by reducing the use of energy and to protect the

environment. By the employees and customers in effectiveness in perceiving green policy. The

presentation of foreign and local literature and studies has its resemblance and differences from

this research. This study focuses on why hotels go green.

The related literature and studies shows that a lot of hotels are doing “green” practices

either local or international; this chapter discussed the consumer beliefs about green hotels.

Previous research related to green consumers/hotels within the hospitality industry was

presented.

CONCEPTUAL FRAMEWORK
 35

INDEPENDENT INTERVENING DEPENDENT

VARIABLE VARIABLE VARIABLE

An evaluation study on The researchers able to

the customer and
 Work Position/
employee satisfaction
Department
regarding green
implementation in the  Number of years that
hotel and be able to the employees work
improve the service or
products of the hotels
 Social Class for
customers
determine the
perceptions of customers
and employees in the
hotels
The researchers find out
that the green policy is
strictly implemented by
these hotels.

Figure 1: Conceptual Framework

The researchers used this approach for the conceptual framework to study whether

green practices within the hotels located in Metro Manila are effective. We plan to study the

deeper meaning of our topic and to prove if green practices in hotels will work and be a trend in

the future. In order to achieve our study we would follow the given format of our professor and

learn from the data that we're about to collect and research. What we're going to research is all

about the topics relating to our topic which is the study of green practices of hotels located in

Metro Manila. What we're going to collect is the survey that our group will give out to its chosen

correspondents for them to answer the questions relating to our topic. After this, we will finalize

the given tasks given to us by our professor and squeeze the knowledge inside of our study in

order to find out the significance of our study which is the green practices of hotels in Metro

Manila.
 36

THEORETICAL FRAMEWORK

The theoretical framework introduces and defines the theory that explains why the

research problem under study exists.

THEORETICAL
FRAMEWORK
Externality theory as the market
of environmental quality or
pollution abatement, this
specifies
the relevant market as the
good whose production or
consumption generates
environmental
 37

damage outside the market

transaction. Any such effect that
is external to the market is aptly
termed an externality.
Microeconomic theory as part
of basic of externality theory it
argues that
price is the most signaling
mechanism in the market
process. Equilibrium price
communicates
the marginal value that
customers assign to a good and
the marginal costs incurred by
firms in
 38

producing it. Under ordinary

conditions, this theory
predicts the realities of the
market
remarkably well
THEORETICAL
FRAMEWORK
Externality theory as the market
of environmental quality or
pollution abatement, this
specifies
the relevant market as the
good whose production or
 39

consumption generates
environmental
damage outside the market
transaction. Any such effect that
is external to the market is aptly
termed an externality.
Microeconomic theory as part
of basic of externality theory it
argues that
price is the most signaling
mechanism in the market
process. Equilibrium price
communicates
the marginal value that
customers assign to a good and
 40

the marginal costs incurred by

firms in
producing it. Under ordinary
conditions, this theory
predicts the realities of the
market
remarkably well
Externality theory as the market of environmental quality or pollution abatement, this

specifies the relevant market as the good whose production or consumption generates

environmental damage outside the market transaction. Any such effect that is external to the

market is aptly termed an externality. Microeconomic theory as part of basic of externality

theory it argues that price is the most signaling mechanism in the market process. Equilibrium

price communicates the marginal value that customers assign to a good and the marginal costs

incurred by firms in producing it. Under ordinary conditions, this theory predicts the realities of

the market remarkably well.

 41

CHAPTER III

METHODOLOGY

This chapter discusses the design and procedures undertaken during the conduct of the

study. It presents the research design, respondents of the study, instrument used, the data

gathering procedure and statistical treatment of data.

RESEARCH DESIGN

In this study the researcher used the descriptive method of research. It can be explained

as a statement of affairs as they are at present with the researcher having no control over

variable. To add more, descriptive research is used to describe characteristics of a population or

phenomenon being studied. It does not answer questions about how/when/why the characteristics

occurred.

In its essence, descriptive studies are used to describe various aspects of the

phenomenon. It also helps the researcher to describe the characteristics of the given population. .

In its popular format, descriptive research is used to describe characteristics and or behavior of

sample population

RESPONDENTS OF THE STUDY

The researcher used quota sampling in selecting respondents for the research. Quota

sampling is a sampling method of gathering representative data from a group. As opposed to

 42

random sampling, quota sampling requires that representative individuals are chosen out of a

specific subgroup.

The respondents of this study were based on the 200 employees and consumers of the

said three hotels. Respondents are based on the availability and that respondent is qualified. The

respondents for employees should be working in that hotel, and the respondents should be a

customer staying in the hotel. This study intends to describe the perceptions of the employees

and customers about green implementation of the hotel.

RESEARCH INSTRUMENT

The researchers provided a survey questionnaire which is an easy and effective tool for

gathering information that is needed for this study. The questionnaire was patterned by the

researchers through information that they were able to gather. It was distributed to the

respondents by the help of HR Department of Sofitel Philippine Plaza, Edsa Shangri-la and

Makati Shangri-la.

VALIDATION OF RESEARCH INSTRUMENT

The validity of an instrument is the degree to which an instrument measures what it is

intended to measure. To achieve it questionnaires included a variety of questions on the

knowledge of the employees and customers about the green implementation of the hotel.

The questions are based on the information that the researcher gathered. The questions

were formulated in simple language for clarity and ease of understanding. To know the validity

of the questionnaire the researchers seek a help from their professor Mr. Jose Rizalito Cabayan

Jr., MBA-HRA in making a said questionnaire. It was then validated and revalidated by their
 43

professor and the mistakes were already edited. They also conducted a pre-test for 10 students

and 10 admins in Lyceum of the Philippines University in order for them to know if their survey

questionnaires are effective and easy to understand.

DATA GATHERING INSTRUMENT

A questionnaire was chosen to collect information about the green implementation on

five star hotels in Metro Manila. The respondents were asked to rate the statement regarding the

different experiences they have. It will be used to deliberate data and information for the study.

The questionnaire will be the primary gathering instrument that will be used. The

researchers personally prepared the questionnaire for this study relating to the green

implementation on five star hotels in Metro Manila.

DATA GATHERING PROCEDURES

The data gathering procedure is necessary in this part of the study. Without the

necessary facts and data, this study will never be completed. The survey questionnaire will be

distributed to a total of 200 respondents coming from the consumers and employees of the hotels.

The prepared questionnaire will be distributed and collected immediately after the respondents

have finished answering; the results are then analyzed, tallied, interpreted and tabulated.

As soon as relevant data were gathered by the researchers, the results were then

computed, analyzed, sorted out, and finally tabulated. These were subject to statistical treatment

in order to answer the questions proposal in this study.

STATISTICAL TREATMENT OF DATA

 44

In determining our respondents, we just based it on the number of respondents that was

given by Sofitel Philippine Plaza, Edsa Shangri-la and Makati Shangri-la which is 200 total

numbers of respondents.

In determining their perceptions about green implementation on five star hotels in Metro

Manila, the Likert Scale has been used. A Likert scale is a psychometric scale commonly

involved in research employing questionnaires. It used a five-point scale, each point

corresponding to a Likert Item.

The range and interpretation of the five-point scale are shown in table:

Scale Range Interpretation

5 4.50– 5 Strongly Agree

4 3.50– 4.49 Agree

3 2.50– 3.49 Neutral

2 1.50– 2.49 Disagree

1 1 – 1.49 Strongly Disagree

Figure 2
 45

The Grouped Median was used to measure the general response of the survey

samples to know whether the respondents agree to a given statement or not.A median is the

number separating the higher half of a data sample or a probability distribution, from the lower

half.

Wherein:

X= Grouped Median

x = Midpoint

f = Frequency

CHAPTER IV
 46

PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

In this chapter, all the data that are gathered and proceed are statistically treated and

discussed to answer the research statement of the problem about Metro Hotel: A Study on Green

Implementation on Five Star Hotels in Metro Manila. This chapter focuses on the 200 customers

and 20 employees based on the number that was given by the hotels which is randomly selected

in different fleets. The researcher used a five –point scale, each point is corresponding to a Likert

item which is shown on Chapter III.

Table 1.0 Number of year/s you work at this point

Range Percentage
0-11 mos 10 50%
1-5 years 8 40%
6-10 years 1 5%
11-15 years 0 0%
16 and above 1 5%
Total 20 100%

Table 1.0 shows that most of the respondents are working in in the hotel in 0-11 months

with a total of 10 and has a percentage of 50% while the second who was a more working

experience gathered 8 which is 40%

Table 1.1 Hotel employees perceive about green practices

Factors (5) (4) (3) (2) (1) Grouped Interpretation

 47

Median

1. I use to practice green hotel policy 8 12 0 0 0 4 Agree

2. I am fully aware the tradition of 12 6 1 1 0 5 Strongly

recycling to the materials of the hotel Agree

3. I do not change the materials that 5 8 3 1 3 4 Agree

haven’t use

4. I am fully aware that the hotel use 11 5 3 1 0 5 Strongly

biodegrable materials Agree

Table 1.1 shows the hotel employees perceive green practices. Most of the respondents strongly
agreed that they are fully aware in practicing of the hotel policy and the awareness of the
tradition of recycling the establishment materials. Supported in study of Chen(2013) conscious
knitting together of resources and empowerment of employees to local artisans and businesses.
In case of new materials can all come to eco-luxury. While 31 respondents agreed in awareness
in tradition of recycling and the use of biodegrable materials.
 48

Table 1.2 Importance of green practices to the employees

Factors (5) (4) (3) (2) (1) Grouped Interpretation

Median

1. Green hotel policy is a helpful practice 17 3 0 0 0 5 Strongly

to sustain and maintain the environment Agree

2. A green hotel hives more compensation 12 6 2 0 0 5 Strongly

to employees Agree

3. Availability of providing incentives and 3 15 2 0 0 4 Agree

recognize achievement

4. Energy efficient in any area of the hotel 12 6 1 0 1 5 Strongly

such as lobby, hallways, public Agree
restrooms, guestrooms, meeting rooms
and outdoor areas

5. It consumes our time thoroughly 2 7 9 2

3 Neutral

6. It is confusing on implementing green 3 3 9 3 2 3 Neutral

practices

Table 1.2 shows the measures in the importance of the green practices to the employees. Most of
them strongly agreed to sustain and maintain the environment by helping in practicing the green
hotel policy. Positively agreed contented in compensation being an employee of green hotel and
the availability of incentives and to be recognize. Planet 21 (2012) making an action in tone of
friendly and thoughtful to encourage the customers to participate without feeling any guilty.
 49

Table 1.3 Number of time/s you visit or check-in

Range Percentage

Once a month 64 32%

Twice a month 20 10%

Thrice a month 17 9%

Others (Holidays, Events, once a year, 40 40%

ocassionally etc.)
Total 200 100%

Table 1.3 shows that the most of the respondents/customers of the hotels visit or check-

in if they have an event to come, spent holidays, occasionally etc. and has a percentage of 40%

while customers who visit or check-in once a month has 32%.

 50

Table 1.4 Hotel customers perceived about green hotels/green practices

Factors (5) (4) (3) (2) (1) Grouped Interpretation

Median

1. I find it acceptable to pay premium 56 68 15 3 1 4 Agree

rates at a hotel that engages green
practices

2. I am willing to pay more at green hotel 42 62 33 7 1 4 Agree

3. A green hotel offers good quality 55 61 23 4 1 4 Agree

4. I am willing to stay at a green hotel 68 58 15 2 1 5 Strongly

when travelling Agree

Table 1.4 shows that the most of the consumers affect the intention to remain as guest in
(green) hotel industry. Most of the customers said that it is agree to stay at the premium rate by
getting their high satisfaction. Additional to, they strongly agree about the offer good quality and
willing to stay while travelling. In the study of Wong and Kim (2012) find out the determinants
of the respondent in willingness to pay.

The survey shows that most of the respondents agree to stay in premium hotel engage green
practices. This is for the reason that most of them have a high standard and environmental
friendly.

The results that the researchers gathered greatly support the theoretical framework that most
customers come to external in considering the premium products of green hotel. Based on the
study of Lee et. Al (2010) in developing the image and concept of the establishment.
 51

Table 1.5 Consumer attitudes affect their intentions to remain as guest in terms of budget

friendly eco products offered by hotel

Factors (5) (4) (3) (2) (1) Grouped Interpretation

Median

1. Environmental issues are significant to 82 45 14 2 1 5 Strongly

me (concern about saving energy, Agree
reducing water usage, reducing solid
waste, recycling)

2. Environmental issues are insignificant 31 22 21 23 41 1 Strongly

Disagree
to me (not concern about saving
energy, reducing water usage, reducing
solid waste, recycling)

Table 1.5 shows the hotel customers perceive green hotel/green practices. It shows that
most customers strongly agreed in concerning to save energy, reducing water usage, reducing
solid waste and recycling. Based on study of Cladera and Martinez (2011) produces a
considerable amount of waste. On the other hand respondents are strongly dis agreed in not
concerning in environmental issues. In modern day customers are now responsible in enhancing
our community. A total of 41 total disagreed in concerning in environment.

The results that the researchers gathered a number of respondents fortunately in favor to
support the concerns in environment. This study signifies the importance also of the green
policies to the respondents.
 52

CHAPTER V

SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

SUMMARY OF FINDINGS

The study focused on Metro Hotel: A study on Green Implementation on Five Star

Hotels in Metro Manila to identify consumer and employee beliefs about green hotel, willingness

to stay and willingness to partake in environmentally friendly activities in Sofitel Philippine

Plaza, EDSA Shangri-La and Makati Shangri-La, this is to determine the perceptions of the

employees and customers about green practices.

In order to gather data that will answer the problems, the researcher used a descriptive

method of research and an instrument called a survey-questionnaire. The respondents on this

study are employees and customers of Sofitel Philippine Plaza, Edsa Shangri-la and Makati

Shangri-la

The researchers also focused on the theoretical framework of externality theory as to

determine market of environmental quality or pollution abatement, this specifies the relevant

market as the good whose production or consumption generates environmental damage outside

the market transaction.

 53

Hotel employees perceive green practices

Using the Likert Scale, out of 20 respondents, 12 of them answered that it is strongly

agree that they are fully aware about the tradition of recycling to the materials of the hotel. It is

also agree that they used to practice green hotel policy based on 8 respondents out of 20. Being

aware about the biodegrable materials of the hotel is also strongly agree based on the 11

respondents out of 20. On the other hand, 11 respondents out of 200 agreed that they do not

change the materials that haven’t use.

Importance of green practices to the employees

The results of the study showed that 17out of 20 employee respondents are strongly agree

on the idea that green hotel policy is a helpful practice to sustain and maintain the environment.

12 out of 20 respondents are also strongly agreed to the idea that green hotel hives mores

compensation to the employees. 15 out of 20 respondents have agreed about the availability of

providing incentives and recognize achievement, and 12out of 20 respondents also have strongly

agreed stance on the idea they practice energy efficient in any area of the hotel. 9 out of 20

respondents have a neutral stance their t it consumes their time, also with implementing green

practices 9 out 20 stand on neutral side.

Hotel customers perceived about green hotels/green practices

 54

Most of the respondents have agreed that they can accept to pay premium rates at a hotel

that engages green practices, 113 out of 200 respondents.

Majority of the respondents also think that green hotel offers a good quality and considered

staying at a green hotel when travelling.

Consumer attitudes affect their intentions to remain as guest in terms of budget friendly

eco products offered by hotel

The results of the study showed that 110 out of 200 respondents strongly agreed that

environmental issues are significant to them. On the other hand, environmental issues are

insignificant to them like, not concern about saving energy, reducing water usage, reducing solid

waste, recycling got a stand of strongly disagree, 72 out of 200 respondents.

Conclusion:

Based on the results and findings, the researchers have come to realize that green implementation

of five star hotels in Metro Manila at Sofitel, Makati Shang-rila and EDSA Shang-rila as our

respondents and also as having a green policy standard in the result of practicing it well. This

study also made researchers conclude the following:

 Most of the employees are aware in implementing the green policy in their workplace.

 Most of the employees give an importance to the policy of the hotel and they perceived

green practices.

 The negative perceptions towards the eco friendly establishment are the customers they

don’t have any concern in our environment.

 Customers, themselves should know the importance of our environment

 55

 Customers are willing to pay in a high rate in exchange of the quality of the product

 Externality theory supports the ideology that the positive and light image of the

establishment could catch the attention of the respondent.

 An opportunity to have at least few luxury hotels practicing green policy in this modern

generation and full of innovation.

RECOMMENDATION:

The following recommendations are offered for the related research in the field of hospitality and

environmentalist industry:

- For the hotel industry

- They should implement sustainable development, that meets present needs

without endangering the ability of future generations to meet their own needs or

the guest needs.

- They should offer services in good quality to persuade customers to stay in their

hotel.

- Manning agencies should provide proper training for their employees.

- For the hotel employees

- They should have an action plan that will identify corrective actions, means,

responsibilities, resources and the time frame for their implementation.

- Practice and monitor environmental practices

- For the Guests

- To be aware if the hotel is considered as a “green hotel” so they will be aware of

their actions and responsibility as an individual

 56

- For Future Study

- Future research should explore the impacts of consumers’ beliefs and a value

using a sample of guests staying in hotels at the time the research is taking place.

Obtain permission to administration or to HR Department to administer the survey instrument

to hotel guests and to the employees.
 57

BIBLIOGRAPHY

1. 2014, B. (n.d.). Green hotels are the latest trends. Retrieved September 04, 2016,

from http://www.hotelresortinsider.com/news_story.php?news_id=134745

2. Martin, H. (2014, November 14). More hotels are going green, and not just to save

water or money. Retrieved September 4, 2016, from

http://www.latimes.com/business/la-fi-hotel-drought-20141114-story.html

3. Graci, B. (2010). Green Hotels and Responsible Tourism Initiative. Retrieved

September 18, 2016, from http://green.hotelscombined.com/Gyh-The-Business-

Case-For-Sustainability.php

4. Vora, S. (2016, January 19). New York Hotels Make a Green Pledge. Retrieved from

http://www.nytimes.com/2016/01/24/travel/green-hotels-new-york-city.html
 58

5. Myers, P. (2012, November/December). Do hotels need to green up, make their

guests happy and healthy? Retrieved August 24, 2016, from

http://www.reuters.com/article/uk-hotels-green-idUSLNE8AL00W20121126

6. Wheeler, H. (2015, April 22). Sustainable hotel design gaining momentum.

Retrieved August 24, 2016, from

http://www.hotelnewsnow.com/articles/25823/Sustainable-hotel-design-gaining-

momentum

7. High-end travelers prefer hotels with green practices. (2015, July 12). Retrieved

August 24, 2016, from

http://www.philstar.com/travel-and-tourism/2012/07/15/827885/high-end-travelers-

prefer-hotels-green-practices

8. (2012, December 10). SGV & Co. Philippines | Ernst & Young | Accounting Firm.

Retrieved August 24, 2016, from http://www.sgv.ph/the-greening-of-the-hotel-

industry-by-jose-pepito-e-zabat-iii-december-10-2012/

9. Vora, S. (2016, January 19). New York Hotels Make a Green Pledge. Retrieved from

http://www.nytimes.com/2016/01/24/travel/green-hotels-new-york-city.html

10. InterContinental Hotels Acquires LEED Certification for Hotel Green Programme

2011
 59

11. Hotels and resorts are excellent first movers for new renewable energy and storage

technologies, The energy 22 August 2016

12. Hotel News Now: Green `vndeeply engrained in hotel industry 2014

13. Manila Standard: Makati City; a Green Development Hub, Joel E. Zurbano Aug.

22, 2016

14. Sustainability in the Hospitality Industry 2 nd Ed: Principle of Sustainable Tourism,

Philip Sloan, Willy Legrand and Joseph S. Chan 2013

15. Economic outlook for Southeast Asia, China and India, Oecd 2016

16. Hotels take holistic approach to green cleaning strategies, Shannon McMullen 2012

APPENDICES
Appendix 1: Requesting letter to conduct survey at Sofitel Philippine Plaza, Edsa Shangri-la

and Makati Shangri-la

Appendix 2: Survey Questionnaire

Appendix 3: Evaluation result for paper presentation

Appendix 4: Student Research Form

Appendix 5: Certification of Grammarian

Appendix 6: Profile of the Researchers

6.1 Agulto, Maria Kathleen N.

6.2 Nacario, Ma. Michaella A.

 60

Appendix 1: Requesting letter to conduct survey at Sofitel Philippine Plaza, Edsa Shangri-la and

Makati Shangri-la

LYCEUM OF THE PHILIPPINES UNIVERSITY

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY

MANAGEMENT

INTRAMUROS, MANILA

September 12, 2016

Alvin Francisco
Human Resource
Edsa Shangri-la Manila
1 Garden Way, Ortigas Center,
Mandaluyong City

Dear Mr. Alvin,

Greetings of Peace and Love!

 61

Hospitality and Tourism Research Methods and Techniques are consistent in providing quality research
output done by the Lyceum of the Philippines University students specifically by the hospitality and
tourism students. We the students of International Travel and Tourism Management will be conducting
a research entitled “Metro Hotel: A Study on Green Implementation on Five Star Hotel in Metro Manila.

In view of this, we would like to request to allow us to conduct study on your establishment and tour
participation by answering our questionnaire and rest assured that all information derived herein will be
treated with utmost confidentiality.

Your approval would be greatly appreciated. For further inquiries, please contact us at 09063929551 or
09753571415 and look for Ms. Agulto or Ms. Nacario or email us at makathleen.agulto@yahoo.com or
nacariomaica@gmail.com .

Thank You and We are looking forward for your positive and immediate response.

Sincerely,

Ms. Maria Kathleen N. Agulto

Student, College of International Tourism and Hospitality Management
Lyceum of the Philippines University
Intramuros, Manila

Mr. Jose Rizalito B. Cabayan., MBA-HRM

Faculty, College of International Tourism and Hospitality Management
Lyceum of the Philippines University
Intramuros, Manila
 62

LYCEUM OF THE PHILIPPINES UNIVERSITY

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY

MANAGEMENT

INTRAMUROS, MANILA

September 12, 2016

Angela Atendido
Service Training Leader
Makati Shangri-la
Ayala Ave., Makati City
Metro Manila

Dear Ms. Angela,

Greetings of Peace and Love!

Hospitality and Tourism Research Methods and Techniques are consistent in providing quality research
output done by the Lyceum of the Philippines University students specifically by the hospitality and
tourism students. We the students of International Travel and Tourism Management will be conducting
a research entitled “Metro Hotel: A Study on Green Implementation on Five Star Hotel in Metro Manila.
 63

In view of this, we would like to request to allow us to conduct study on your establishment and tour
participation by answering our questionnaire and rest assured that all information derived herein will be
treated with utmost confidentiality.

Your approval would be greatly appreciated. For further inquiries, please contact us at 09063929551 or
09753571415 and look for Ms. Agulto or Ms. Nacario or email us at makathleen.agulto@yahoo.com or
nacariomaica@gmail.com .

Thank You and We are looking forward for your positive and immediate response.

Sincerely,

Ms. Maria Kathleen N. Agulto

Student, College of International Tourism and Hospitality Management
Lyceum of the Philippines University
Intramuros, Manila

Mr. Jose Rizalito B. Cabayan., MBA-HRM

Faculty, College of International Tourism and Hospitality Management
Lyceum of the Philippines University
Intramuros, Manila
 64

LYCEUM OF THE PHILIPPINES UNIVERSITY

COLLEGE OF INTERNATIONAL TOURISM AND HOSPITALITY

MANAGEMENT

INTRAMUROS, MANILA

September 12, 2016

Larsey Guieb
Training Manager
Sofitel Luxury Hotels
CCP Complex, Roxas Blvd.,
Pasay Manila

Dear Ms. Larsey,

Greetings of Peace and Love!

 65

Hospitality and Tourism Research Methods and Techniques are consistent in providing quality research
output done by the Lyceum of the Philippines University students specifically by the hospitality and
tourism students. We the students of International Travel and Tourism Management will be conducting
a research entitled “Metro Hotel: A Study on Green Implementation on Five Star Hotel in Metro Manila.

In view of this, we would like to request to allow us to conduct study on your establishment and tour
participation by answering our questionnaire and rest assured that all information derived herein will be
treated with utmost confidentiality.

Your approval would be greatly appreciated. For further inquiries, please contact us at 09063929551 or
09753571415 and look for Ms. Agulto or Ms. Nacario or email us at makathleen.agulto@yahoo.com or
nacariomaica@gmail.com .

Thank You and We are looking forward for your positive and immediate response.

Sincerely,

Ms. Maria Kathleen N. Agulto

Student, College of International Tourism and Hospitality Management
Lyceum of the Philippines University
Intramuros, Manila

Mr. Jose Rizalito B. Cabayan., MBA-HRM

Faculty, College of International Tourism and Hospitality Management
Lyceum of the Philippines University
Intramuros, Manila
 66

Appendix 2: Survey Questionnaire

Directions: Questions refer to GREEN HOTELS. Green Hotels are considered those hotels who have been
practicing environmental energy, designs etc.

To what extent do you agree or disagree with the following statements? (Please circle your answer)

I.
Neither
Strongly Strongly
Disagree Agree nor NA
Agree Agree
Disagree
1. Is it acceptable to pay premium
stay at a hotel that engages green
practices?

2. I am willing to pay more to stay at

green hotel

3. A green hotel offers good quality

4. I am willing to stay at a green

hotel when traveling
II.

1. Environmental issues mean a lot

to me (Concern about saving
energy, reducing water usage,
 67

reducing solid waste, recycling

etc.)

2. Environmental issues are

insignificant to me (Not concern
about saving energy, reducing
water usage, reducing solid waste,
recycling etc.)

Appendix 4: Student Research Form

 68

Appendix 5: Certification of Grammarian

This certifies that Dr. John V. Padua, PhD as a faculty member of College of Business
Administration in Lyceum of the Philippines University is a trustworthy professional in
analyzing the sentence structure written in this research paper.

Any recommendations and suggestions kindly write in the space provided. Thank You!

Recommendations/Suggestions:

Dr. John V. Padua, PhD

 69

Appendix 6: Profile of the Researchers

 70

MARIA KATHLEEN N. AGULTO

Mobile: +639063929551

Email Address: makathleen.agulto@yahoo.com

CAREER OBJECTIVES

To be able to work in a career oriented and challenging environmental that

promotes personal growth, and uplifts professional development.

EDUCATIONAL ATTAINMENT

Tertiary Lyceum of the Philippines University Bachelor of Science in

International Travel and Tourism Management

Muralla Street, Intramuros, Manila

2013 - 2017

Secondary Eastern Visayas International Montessori School

Balud I St, Borongan City, 6800 Eastern Samar

2009 - 2013

Primary Maranatha Christian Academy- Makati Chapter

2121 Nuestra Sra. De Guadalupe Street, Guadalupe Nuevo,

Makati, Metro Manila

2003 – 2009

ADDITONAL SKILLS
Amadeus E-Learning – Reservation Essentials Exam Passer
Amadeus E-Learning – Ticketing Essentials Passer
Food and Beverage NCII TESDA Training (Licensed Exam)
Front Office NCII TESTDA Training (Licensed Exam)
 71

Can speak a fluent English, Basic Mandarin and Basic Nihongo

Have enough knowledge on itinerary and ticket arrangements

SEMINARS ATTENDED

PHILTOA, Biyahe Info

Philippine Tourism Week SMX Convention Center

SM Mall of Asia Pasay City, Metro Manila

September 3-6, 2013

Hotel Immersion Hotel Jen Manila (former Traders Hotel Manila)

3001 Roxas Boulevard, Pasay, 1305 Metro Manila

August 5, 2013

Restaurant Immersion Vikings Luxury Buffet Jazz Mall Makati

Nicanor Garcia, Makati, Metro Manila

March 12, 2015

Pinoy Chikka
The New Face of Tourism SMX Convention Center
Pasay City, Philippines

July 31, 2014

Ushering: The Professional Way

Of Handling Guest Lyceum of the Philippines University

JPL Hall

September 8, 2014

HONORS/AWARDS RECEIVED

Literature Queen 2016

Ginoo at Binibining Wika 3rd Runner Up
 72

Committee at CITHM Student Council (2014-2015)

First Honorable mention graduated at Eastern Visayas International Montessori School,
Eastern Visayas, Borongan City. (2012-2013)
Leadership Award. (2012-2013)
2nd runner-up Lakan at Lakambini (2012-2013)
Chorale member of the year. (2012-2013)
1st runner-up Science Investigation, Division level, Eastern Samar (2012-2013)
Debate team, Campus only (2012-2013)
President at Student Body Organization (2012-2013)

PERSONAL DATA

Postal Address : 9321 Sampaguita St. Guadalupe Nuevo, Makati City

Mobile Phone : +639063929551

Birth date : Ocotber 6, 1996

Citizenship : Filipino

Religion : Roman Catholic

Height : 5’6

Language Spoken : English and Tagalog

ON THE JOB TRANING

Cebu Pacific Airlines Lapu-Lapu Airport Rd, Lapu-Lapu City, 6016 Cebu, Philippines

Cebu Pacific Cargo Cargo Complex, Mactan Cebu International Airport Authority,

Airport Road, Lapu-Lapu City, 6015 Cebu, Philippines

CHARACTER REFERENCES
 73

Prof. Richmond Charles Viray

Chairperson - College of Arts and Sciences
Lyceum of the Philippines University-Manila
+639056300128
Ms. Glaiza Beverly Ganaba
English Teacher
+639973612859
Prof. Joem Marcella Lee

MARIA KATHLEEN N. AGULTO

 MA.MICHAELLA A. NACARIO
Address : 2130 Granate St. San Andres Bukid, City of Manila
Mobile No. : 09753571415
E-mail Add : nacariomaica@yahoo.com
Language : English, Filipino

Objective:

To work and utilize my acquired knowledge and capabilities in the field of hospitality
industry in an organization that offer opportunities and career advancement.

 Personal Information :

Age : 20 years old

Birthdate : October 9, 1996
Birthplace : Philippine General Hospital, Manila
Religion : Roman Catholic
Civil Status : Single
Citizenship : Filipino

 Educational Attainment :

College : Lyceum of the Philippine University

Year : 2013-Present

High school : Paco Catholic School

Year : 2009-2013
Metro Hotel: A Study on Green Implementation on Five Star Hotels in Metro Manila

 Affiliation and Achievement :

: 2nd year representative

: Student Government - College of International and Hospitality Management
(2014- 2015)
: Dean’s Lister (1ST and 2nd Semester 2015-2016)
: Amadeus Passer in Travel and Tour Operation (September 2014)
: Amadeus Passer in International Ticketing and Booking (October 2015 )

 Work Experience

: Student Marketing Assistant

Communication and Public Affairs Office – LPU
(2014-Present)

 Personal Skills

: Knowledge in the field of tourism management

: Have strong leadership, flexible, patience, preserving and industrious
: Can stand pressure with good judgments
: Flexible upon learning and acquiring new skills and tasks
: Good communication skill
: Excellent in time management skills
: Computer Literate
Metro Hotel: A Study on Green Implementation on Five Star Hotels in Metro Manila