This document outlines an assignment focused on creating a technical description or an extended technical definition, detailing requirements and examples for students. The second part discusses sustainability in the hospitality industry, emphasizing the need for standardized environmental practices and initiatives to meet consumer demand for 'green' options. The importance of clarity in environmental claims and potential benefits for hotels participating in eco-friendly practices are highlighted as critical for industry advancement.

1. Assignment Three: Technical Descriptions
Due: March 2 (11:55 PM on Moodle)Peer:Feb 29
For this assignment you will either be creating a technical
description or an extended technical definition. Officially, an
extended technical definition is a microgenre of a technical
description, but there are some differences worth noting.
Technical descriptions are “longer explanation[s] . . . of the
physical or operational features of an object, mechanism, or
process”(Markel 534). While technical descriptions include
technical definitions, an extended technical definition is slightly
different.
An extended definition includes the three parts of a basic
sentence definition, “[1] the term being defined, [2] the
category in which the term belongs, and [3] the distinguishing
features that differentiate it from its category” (Johnson
Sheehan 155). It also expands the definition by adding more
details of an object, process, or idea (Markel 534). It is divided
by adding some (all) of the following: examples, partition,
principle of operation, analogy, negation, and etymology
(Markel 538 – 541).
Technical descriptions need a title/indication of the
nature/scope of what the description will accomplish; an
introduction that answers the questions in table 20.1 on page
545; a body with appropriate detail that discusses each step or
section with detail, creativity, and clarity; and a conclusion that
usually explains how the steps work together or summarizes the
main steps. Look at the guidelines on page 547 for writing tips
and additional help.
What you choose to do this on is up to you. You are free to
choose any object, place, or process (and the definition of these

2. can be pretty loose—think about my spider example). If you
want to choose something that interests you, something you
currently work with, something from your future workplace, or
something else entirely—go for it. If you want to do something
out of the ordinary you can always ask me if it’s okay.
Requirements
· The description/definition should be between 600 to 1000
words.
· It should be typed in a serif font.
· It must focus on clear writing that uses creative and technical
writing techniques.
· It should be written for an audience similar to Wikipedia.
· It should follow checklist on page 571 – 572.
Green Hospitality: Green Hospitality:
Saving the EnvironmentSaving the Environment
A student Webzine from the International Council
on Hotel, Restaurant, and Institutional Education
for Future Hospitality & Tourism Professionals
Vol. 17 No. 1 • ISSN: 1095-7898 Spring 2008
HOSTEUR
INTERNATIONAL
CHRIE
The Hospitality &
Tourism Educators

3. Volume 17, No. 1 | Spring/Summer 2008 Issue2
HOSTEURTM
Sustainability Standards for the Hotel Industry............5
by Andrew Moreo
Destination “Green”land - a Look at the Sustainable
Efforts of the Air Travel Industry......................9
by Katie Fontaine
Green Hotels..................................................13
by Maureen Oderwald
Hospitality Graduates: Experience is the WOW-Winning
Opportunities Worldwide ............................17
by Cynthia Mayo, PhD
Tips on Creating & Managing a Successful Online MBA
Program.................................................19
by Natasa Christodoulidou, PhD, Melissa
St. James, PhD and Kathleen B. Nelson, PhD
Hospitality & Tourism Management Redefi ned: A New
Perspective for the 21st Century ..................23
by Cynthia Mayo, PhD
Service & Guest Loyalty in the Hotel Industry: the
Impact of Employee Commitment on Guest
Satisfaction ...........................................27
by Ahmed Elebiary and Tim Lockyer
Executive Editors

4. Frederick J. DeMicco, Ph.D.
Cihan Cobanoglu, Ph.D., CHTP
University of Delaware
Publisher
Kathy McCarty
International CHRIE
Editorial Review Board
Ali Sukru Cetinkaya
Selcuk University, Turkey
Eric Chan
Hong Kong Polytechnic University
David Chang, Ph.D.
East Carolina University
Henry Clavijo
Paul Bocuse Institute, France
Daniel Connolly, Ph.D.
University of Denver
Kadir Corbaci, Ph.D.
Mersin University, Turkey
Isolyn Duncan
Delaware State University Student
Shelley Dunkley
Delaware State University

5. Isabell Hodgson
Leeds Metropolitan University, UK
Ersem Karadag, Ph.D.
Robert Morris University
Cynthia Mayo, Ph.D.
Delaware State University
Patrick J. Moreo, Ed.D., CHA
University of Nevada, Las Vegas
Daniel Norris
University of South Carolina
Heejung (Cheyenne) Ro
Pennsylvania State University
Dr. Bill Ryan
Oklahoma State University
Ritta Tuikkanen
Mikkeli University of Applied
Sciences, Finland
Jan Willem van Brouwershaven
Hotelschool The Hague, Netherlands
HOSTEURTM magazine is the only internationally dis-
tributed career and self-development magazine for
future hospitality and tourism professionals. It aims
to prepare students at International CHRIE member
schools who are studying for careers in the industry
to make the transition to graduate or study-abroad

6. programs, or to professional life with restaurants
and foodservice management, hotels and lodging,
and travel-related businesses; food & beverage pro-
ducers; equipment manufacturers; trade and profes-
sional associations, and commodity groups.
HOSTEURTM magazine is published semi-annually
in the fall and spring by the International Council
on Hotel, Restaurant, and Institutional Education.
No part of this publication may be reproduced or
transmitted in any or by any means, electronic or
mechanical, including photocopy, recording or any
information retrieval system, without written per-
mission of the publisher. All material in the magazine
is copyrighted © 2005 by the International Council
on Hotel, Restaurant and Institutional Educaiton,
except where noted otherwise. All rights reserved.
HOSTEURTM magazine is available free of charge to
International CHRIE member schools for distribution
to students by educators and administrators.
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Telephone: 01 (804) 346-4800 | Fax: 01 (804) 346-5009
Email: [email protected] | Website: http://www.chrie.org
In This Issue...
HOSTEUR • Volume 17, Issue 1 • 2008
Volume 16, Issue 2
HOSTEUR

7. Volume 17, No. 1 | Spring/Summer 2008 Issue HOSTEURTM
3
From the Editors
for Future Hospitality & Tourism Professionals
HOSTEUR
Concern about the environment in the United States dates back
to the 1800’s. Then John Muir (the
founder of the Sierra Club in 1892) spoke out on environmental
issues. Mr Muir was was instrumental
in the founding of the National Park Service in 1916. Today
Green tourism, and environmental issues
are at the forefront of consumers and managers in hospitality
and tourism, although sometimes it takes
a backseat to economics and the “bottom line”. At the World
Economic Forum Annual Meeting in in
Davos, Switzerland, in 2007 the major topic of interest, was
environmental concerns as related to our
industry of travel.
Web 2.0 tools today openly debate green issues in the
hospitality and travel industry. If you go to the
American Hotel and Lodging Associations website and under
CEO Joe McInerney’s BLOG (www.ahla.
com/blog/) you will see the following as one example:
…Back in Washington on Monday, we had a productive meeting
with the U.S. Green Building Council
as they move forward on a LEED certifi cation that better
accommodates the needs of the hospitality
industry. In fact ‘green’ meetings serve as bookends to my
week, as we will meet with AAA and Green
Key today to discuss creating a comprehensive operations

8. certifi cation program “.
Other “green initiatives” include the environmental leadership
of the Marriott International for ex-
ample (excerpted from
http://marriott.com/news/detail.mi?marrArticle=160342 )
include:
• Marriott appointed three Regional Directors of Energy and an
architect certifi ed by the U.S.
Green Building Council for Leadership in Energy &
Environmental Design (LEED) - to help over-
see a variety of programs including Marriott’s fi rst LEED-
certifi ed hotel, The Inn & Conference
Center by Marriott in Adelphi, Md;
• Group “Re-Lamp” campaign, which replaced 450,000 light
bulbs with fl uorescent lighting in
2006 and saved 65 percent on overall lighting costs and energy
usage in guest rooms;
• Linen Reuse Program, a global effort to encourage guests to
reuse linens and towels during
their hotel stay which saved 11 to 17 percent on hot water and
sewer bills involved in launder-
ing operations at each hotel;
• Marriott’s smoke-free policy in all U.S. hotels announced last
year, improves indoor air quality
and will result in a 30 percent reduction in energy use for air
treatment systems;
• Marriott’s “Ozone Activated Laundry” and “Formula One
Systems” can save up to 25 percent in
energy used in laundry systems;

9. • Replacement of 4,500 outdoor signs with LED and fi ber optic
technology yielding a 40 percent
reduction in outdoor advertising energy use in its fi rst year;
• Installation of 400,000 new shower heads which reduce hot
water usage by 10 percent each
year;
• New waste-management pilot program to streamline efforts
and identify the most environmen-
tally friendly, yet cost-effi cient methods for Marriott’s 2,800
hotels around the world to contin-
ue to adhere to the company’s recycling guidelines for trash,
cardboard, newspaper and glass
(continued on Page 4)
Volume 17, No. 1 | Spring/Summer 2008 Issue4
HOSTEURTM
Eta Sigma Delta is an international honor society that
recognizes exceptional
academic achievement among hospitality and tourism students.
Eta Sigma
Delta is administered by the International Council on Hotel,
Restaurant and
Institutional Educational (International CHRIE), the leading
international
association devoted to hospitality and tourism education.
Distinguish Yourself
through
Eta Sigma Delta

10. For more information, contact:
International CHRIE
2810 North Parham Road, Suite 230 | Richmond, Virginia USA
23294
Telephone: 01 (804) 346-4800 | Fax: 01 (804) 346-5009
Email: [email protected]
International
Hospitality
Management
Honor Society
Through the abundance of articles, associations and websites
concerning the environment and the im-
pact society has on it, it is clear that environmental concerns
have become a force driving change in
the hospitality and travel industry. It is still unclear if this
concern for the environment is a fad or if it
will become a permanent fi xture in the world’s business and
social landscape. Only time will tell, but
we predict the later –it is here to stay (Moreo & DeMicco,
2008)
Therefore, it is timely and pertinent that we explore options and
methods for evaluating environmental
initiatives, which this issue of HOSTEUR™ does. Several of
the articles today contribute to the body of
knowledge as we continue to build a foundation of information
and data on green initiatives, and eco-
friendly hospitality initiatives that surely will impact our
industry. We would enjoy hearing from you at
[email protected] and [email protected] Thank you.
Frederick J. DeMicco, PhD, RD, FMP
ARAMARK Professor & Chair of HRIM

11. University of Delaware
14 W. Main Street
Newark, Delaware USA 19716
Telephone: 01 (302) 831-6077
Email: [email protected]
Cihan Cobanoglu, PhD, CHTP
Associate Professor of HRIM
University of Delaware
14 W. Main Street
Newark, Delaware USA 19716
Telephone: 01 (302) 831-4881
Email: [email protected]
(continued from Page 3)
Volume 17, No. 1 | Spring/Summer 2008 Issue HOSTEURTM
5
Sustainability Standards for
the Hotel Industry
By Andrew Moreo
(continued on Page 6)
Andrew Moreo is a graduate student in the Hos-
pitality Information Management program at the
University of Delaware.
The starter pistol has been fi red and the race
has begun! It may be the most important race of
our time and yet there are no offi cial rules, nor
referees, nor even a fi nish line. What is the race
you may ask? It is the race to be “green”, “envi-
ronmentally-friendly”, “sustainable”, “ecologi-

12. cally minded”… But what does all this mean?
And who is to say who is “green” and who is not?
Maybe, just maybe there should be a new stan-
dards body which focuses solely on sustainability
in the hotel industry.
As with Hospitality Technology
Next Generation (HTNG) this
new standards body (for
argument’s sake let us
call it Sustainability
Standards for the Ho-
tel Industry: SSHI) should
represent government and
regulatory bodies, industry
partners, vendors, and aca-
demics. With all the major par-
ticipants in one body it would be
possible to develop and implement environ-
mental standards of the hotel industry.
We all now by know that the climate is changing,
that we, as humans, have created this potential
catastrophe, and it is mostly due to greenhouse
gas emissions (Working Group I, 2007). A sig-
nifi cant portion of these greenhouse gases come
from utility production. An American Hotel &
Lodging Association press release from Novem-
ber 12, 2004 quoted then AH&LA President &
CEO Joseph A McInerney, CHA as saying: “The
lodging industry spends almost $4 billion a year
on energy, yet much of it goes to waste.” It
should be clear that the U.S. hotel industry uses
a signifi cant amount of energy for its operations,
and are thus an important source of greenhouse

13. gas emissions.
Greenhouse gas (GHG) emissions may
be at the forefront of the
minds of many con-
sumers and execu-
tives alike, however,
util- ity use and its GHG emis-
sions are only one aspect of what
it means to become sustainable.
In 2001 the Coalition for Environ-
mentally Responsible Economies created
“Ceres’s Green Hotel Initiatives: Best Practice
Survey” in attempt to discover what hotelier’s
were doing to become more environmentally-
friendly. This survey encompassed fi ve areas of
interest: Company Commitment and Awareness,
Energy Effi ciency, Solid Waste Minimization, Air
and Water Quality, Water Conservation and Envi-
ronmental Purchasing. This survey makes clear
that becoming sustainable or environmentally-
friendly encompasses not only concern for GHG
emissions, but a whole of host of issues from
supply chain management to waste reduction.
Sustainability is truly a multifaceted issue which
needs an educated, informed, and independent
body to help clarify and regulate what hotels say
about their environmental practices.
Technology
) this

14. r
d
nd
stry
aca-
jor par-
would be
implement environ-
Greenhouse gas (G
be at the
m
su
tive
u ti l- ity use
sions are only
it means to b
In 2001 the Coa
mentally Responsible
“Ceres’s Green Hotel Initia
Survey” in attempt to disco
were doing to become mor
friendly. This survey encom
Volume 17, No. 1 | Spring/Summer 2008 Issue6
HOSTEURTM
(continued from Page 5)

15. It should be coming clear the diffi cult task it is to
then determine: “Who is green?” How is a guest
to know what “green” means? In which of the
fi ve areas from the CERES Best Practices survey
is the hotel participating and at what level? With
the dizzying array of claims made by the busi-
ness world at large and the hotel industry in spe-
cifi c where are guests to turn for the truth? The
International Ecotourism Society estimates that
17 million U.S. travelers take environmental is-
sues into consideration as they deliberate which
travel company to use (Tierney, 2007). Guests
want to know what hotels are doing to help the
environment, but without a uniform measure of
“greenness”, validated by an independent third
party, it is impossible for the guest to make an in-
telligent, informed decision. With this signifi cant
duce health care costs by 30%. And for the VP of
Marketing, What about potentially free market-
ing? There are some hotels who have received
upwards of $1 Million in free publicity because of
media outlets covering their initiatives as stories
(Tierney, 2007). And as a VP of Marketing, besides
enjoying any free publicity, wouldn’t it be nice
to be able to effi ciently and effectively commu-
nicate the level of “environmental-friendliness”
in which your hotel(s) participates?
Besides cost savings and free marketing there
is always the looming chance of new disclosure
rules from the SEC. There are now capital market
funds which represent $45 Trillion in investor as-
sets. The investors in these funds are interested
in the environmental impacts of the companies

16. number of travelers considering environmental
issues and the lack of clarity about claims made
by industry, it is incumbent upon the hoteliers to
establish a body which can develop and admin-
ister standards that will clarify and validate any
and all claims made by hotels about their envi-
ronmental efforts.
In addition to guest benefi ts companies can reap
signifi cant rewards for their participation in an
effort to establish environmental standards. First
and foremost, to all the CFOs, there is a tremen-
dous amount of money to be saved by cutting
energy, and water costs. The EPA estimates that
a 30% reduction in energy will yield $.50/ ft2/yr
savings. This translates into a $50,000 savings
over 5 years for 20,000 ft2. There are some case
studies which suggest that improving indoor air
quality can increase productivity by 16% and re-
in which they invest. There has reportedly been
a petition sent to the SEC requesting new dis-
closure rules about the environmental impact of
publicly held companies. The illumination these
disclosure rules bring to issues often lead the
SEC rules to become de-facto regulation (Butler,
2007). The reality is all public companies must
ultimately answer to their share holders, and so
they want any type of disclosure to shed positive
light on their activities.
There are programs right now which make an
attempt to have standards: The Leadership in
Energy and Environmental Design from the U.S.
Green Building Council, Energy Star a govern-
ment energy rating system, Green Seal an NGO

17. promoting environmental responsibility, and
Green Key an eco-rating program from the Ho-
tel Association of Canada to name a few. Some
“The reality is all public companies must ulti-
mately answer to their share holders, and so they
want any type of disclosure to shed positive light
on their activities.”
Volume 17, No. 1 | Spring/Summer 2008 Issue HOSTEURTM
7
of these programs are more rigorous and well
known than others. However, as good as these
programs are, they either have funding but are
area specifi c (LEED, Energy Star), or are not as
well funded but look at industries as a whole.
The hotel industry needs a program which can
evaluate the overall environmental impact of in-
dividual properties.
Part of the task for this standards body would be
to publish bench marks for resource consumption
and waste for hotels. This is a very diffi cult task
as each type of hotel along with what amenities
are offered and their geographic location all af-
fect their consumption and waste. I have heard
that there is such a website coming, however as
of yet it has not materialized.
The hotel industry needs a standards body which
can incorporate the rigorous standards which do
exist, but develop new standards and rigor where
the current standards fall short. This new body

18. must also be independent, reputable, and fund-
ed as it will need to evaluate and rate proper-
ties. This rating will be valuable to the company
in terms of marketing to guests, saving money,
helping the environment and staying ahead of
any new SEC disclosure rules. For guests the new
rating system will provide a guide for their con-
sideration during the purchase process. These
ratings should help to clarify and validate any
and all claims made by hotels properties and/or
company about their environmental initiatives.
References
AH&LA. (2004). AH&LA good earthkeeping program helps
industry improve fi nancial performance and
environmental stewardship. Retrieved December,
08, 2007, from http://www.ahla.com/news_
view_release.asp?mstr=428.
Butler, J. (2007). Why the SEC may make you go green.
Retrieved November 10, 2007, from www.green-
lodgingnews.com/Content.aspx?id=1476.
Coalition for Environmentally Responsible Economies.
(2001). Ceres’ Green Hotel Initiative: Best
practice survey. Retrieved October 20, 2007 from
http://www.ceres.org/pub/docs/Ceres_GHI_BPS_
survey.pdf.
Tierney, R. (2007). Going green: Sustainable practices
take root in hospitality. HSMAI Marketing Review,
Summer 2007, 24-33.
Working Group I. (2007). Contribution of working group I
to the fourth assessment report of the intergov-

19. ernmental panel on climate change. Retrieved
May 5, 2007, from http://www.ipcc.ch/WG1_
SPM_17Apr07.pdf.
1. Tell me about
yourself.
2. Why did you leave or are you leaving
your last position?
3. What do you know about this company?
4. What are your goals?
5. What are your strengths & weaknesses?
6. Why do you want to work for this
company?
7. What has been your most signifi cant
achievement?
8. How would your last boss & colleague
describe you?
9. Why should we hire you?
10. What are your salary expectations?
Ten (10)
Most Common
Interview
Questions

20. Volume 17, No. 1 | Spring/Summer 2008 Issue8
HOSTEURTM
Your Guide to Resume Writing
How to Prepare an Effective Resume
Reprinted from http://www.jobweb.com/
Resume Essentials
Before you write, take time to do a self-assessment on paper.
Outline your skills and abilities as well as your work experi-
ence and extracurricular activities. This will make it easier to
prepare a thorough resume.
The Content of Your Resume
Name, address, telephone, e-mail address, web site address
All your contact information should go at the top of your
resume.
• Avoid nicknames.
• Use a permanent address. Use your parents’ address, a
friend’s address, or the address you plan to use after
graduation.
• Use a permanent telephone number and include the area code.
If you have an answering machine, record a
neutral greeting.
• Add your e-mail address. Many employers will fi nd it useful.
(Note: Choose an e-mail address that sounds
professional.)
• Include your web site address only if the web page refl ects
your professional ambitions.
Objective or Summary
An objective tells potential employers the sort of work you’re
hoping to do.
• Be specifi c about the job you want. For example: To obtain
an entry-

21. level position within a fi nancial institution requiring strong
analytical
and organizational skills.
• Tailor your objective to each employer you target/every job
you seek.
Education
New graduates without a lot of work experience should list their
educational
information fi rst. Alumni can list it after the work experience
section.
• Your most recent educational information is listed fi rst.
• Include your degree (A.S., B.S., B.A., etc.), major, institution
attended, minor/concentration.
• Add your grade point average (GPA) if it is higher than 3.0.
• Mention academic honors.
Work Experience
Briefl y give the employer an overview of work that has taught
you skills. Use action words to describe your job duties.
Include your work experience in reverse chronological order—
that is, put your last job fi rst and work backward to your
fi rst, relevant job. Include:
• Title of position
• Name of organization
• Location of work (town, state)
• Dates of employment
• Describe your work responsibilities with emphasis on specifi
c skills and achievements.
Other information
A staff member at your career services offi ce can advise you on
other information to add to your resume. You may want
to add:
• Key or special skills or competencies
• Leadership experience in volunteer organizations

22. • Participation in sports
References
Ask people if they are willing to serve as references before you
give their names to a potential employer. Do not include
your reference information on your resume. You may note at the
bottom of your resume: “References furnished on
request.”
Volume 17, No. 1 | Spring/Summer 2008 Issue HOSTEURTM
9
(continued on Page 10)
Destination: “Green”land - a Look at the
Sustainable Efforts of the Air Travel Industry
By Katie Fontaine
I love traveling. The sights I’ve seen—from the
majestic Swiss Alps, to the fi ery Hawai’ian vol-
canoes, to the colorful Great Barrier Reef—will
never be forgotten. However, un-
less more drastic measures are
taken, these breathtaking natural
landmarks will be hurt by the very
means we use to get to them—air
travel. Luckily, there are programs
in place that are focusing on re-
ducing carbon dioxide emissions,
reducing nitrogen oxide emissions,
improving energy effi ciency, and
maybe most importantly generat-
ing consumer awareness.

23. Carbon Dioxide
Thanks to rising concerns of global
warming, much of the world’s pop-
ulation is aware that Mother Nature can blame
this crisis on rising levels of carbon dioxide, or
CO2, in the atmosphere. This CO2 is to blame
because it traps the heat that Earth emits in-
stead of letting it escape to outer space. Air-
craft account for about 1.6% of worldwide CO2
emissions, however it is a rapidly growing indus-
try, and that number is sure to rise unless it is
tackled now (Milmo, 2007). That’s where the
makers of EcoJet come in.
According to its carrier, EasyJet, the plane’s de-
sign, when integrated with existing technology,
will produce 50% less CO2 than its existing fl eet,
Airbus (Milmo, 2007). Furthermore, it would be
ready to fl y in less than ten years. The reduced
CO2 emissions are the result of the work of two
aeronautical engineers employed by EasyJet.
Since the OPEC oil crisis continuously increased
oil prices in the late 1980s, these engineers and
EasyJet have been focused on constructing open
rotor engines. They have produced prototype
open rotor engines that will produce 25 percent
less CO2 per passenger per kilometer fl own than
standard aircraft (Milmo, 2007). Additionally, by
using lighter aluminum composite material, fuel
burn is decreased 15 percent. Finally, the last
10 percent comes from slower in-fl ight speed
(Milmo, 2007). These engines look like conven-
tional jet engines, just without the coverings.
The only hesitation is concerning the noise com-

24. ing from the engines, but that is a small price to
pay for cleaner air.
EasyJet has been trying to convince plane manu-
facturers to build more sustainable aircraft, and
has been specifi cally in contact with Boeing and
Katie Fountaine is an Undergradate Student in
Hotel, Restaurant and Institutional Management
at the University of Delaware.
Volume 17, No. 1 | Spring/Summer 2008 Issue10
HOSTEURTM
(continued from Page 9)
Airbus, the world’s largest plane manufactur-
ers, and the engine maker Rolls-Royce. Chief
Executive of EasyJet Andy Harrison said that
Boeing and Airbus would be able to construct a
new plane from scratch in less than eight years
(Milmo, 2007). This is no time at all considering
the demand for more of today’s aircraft has to
be reconciled fi rst since their orders have been
accepted and are in production. There is hope
yet that the amount of CO2 in the atmosphere
will be reduced, slowly reversing the damage we
have done.
Nitrogen Oxide
Just because you can’t see something, doesn’t
mean it isn’t there. Such is the case for nitro-
gen oxide emissions, NOx for short. These emis-
sions greatly impact the immediate region the
airport is in, as they are ejected into the at-

25. mosphere the most during take-off and landing
procedures. This causes problems with human
health, and also increases the smog in the area.
Fortunately, the National Aeronautics and Space
Administration (you know, NASA) has implement-
ed a program to combat these emissions, called
the Ultra-Effi cient Engine Technology (UEET)
Program. Their goal is to reduce NOx emissions
to 70 percent below the international standards
that were created in 1996 (NASAexplores, 2001).
This will be a huge step in US international sus-
tainable relations, because many Europeans
countries have tighter regulations on allowable
emissions than the USA. For example, some air-
lines are charged a penalty when they exceed
the emissions amount permitted.
Airplane combustors are full of high-pressure
air, and when it they are heated, they thrust
the airplanes into fl ight. The UEET Program uses
computer models of subsonic aircraft engines to
understand how changing one variable of com-
bustion affects the amount of emissions ejected.
Also, they use model fl ame tubes to simulate fuel
being injected into a combustor. Through sector
tests, which target a portion of the combustor
to lower emissions, and these simulations, NASA
has found that by using advanced combustor de-
signs and fl ame tubes they can reduce NOx emis-
sions by greater than the 70 percent target mark
(NASAexplores, 2001).
In addition to emission control through combus-
tion, the UEET Program is working on reducing
emissions through high-strength, high-temper-

26. ature, and low-weight materials for engines.
These factors help reduce emissions because
they require less fuel and make the engine more
effi cient. Lori Manthey, a support offi cer for the
UEET Program, says that NASA expects “air traf-
fi c to double and triple by 2010,” thus increas-
ing the number of airplanes and fl ights. Luck-
ily, with this project, NASA is “making very great
progress” (NASAexplores, 2001).
Energy Effi ciency
Airports require much energy. Planes need to
fl y, shuttle buses need to take people across the
facility, other vehicles need to take luggage back
and forth between the aircraft and the airport,
tickets need to be printed, baggage to be rotat-
ed, lights to be on, climate to be controlled, and
more. Luckily, the Clean Airport Partnership, or
CAP, was established in 1998. This is the only
not-for-profi t corporation working to improve
“Just because you
can’t see something,
doesn’t mean it’s not
there. Such is the
case for nitrogen ox-
ide emissions.”
Volume 17, No. 1 | Spring/Summer 2008 Issue HOSTEURTM
11
future developments in airport technologies and
operations will improve regional conditions. Fi-
nally, it shows the specifi c strategies it wants

27. the airport to take to increase sustainability and
cut costs, which convinces the community that
such operations will be benefi cial and not such a
strain on the local economy after all. Now the
GAI is ready to move on to the implementation
phase.
The implementation phase gives a specifi c blue-
print for producing new technologies or opera-
tions and secures funding. First, it defi nes the
steps that need to be taken to ensure success.
Then, it analyzes the strategies and work plans
of the program, and incorporates them with
GAI goals of sustainability and community sup-
port, and with any current projects at the air-
port. Next, by showing the advantages of new
technologies and operations, the GAI secures
the fi nancial support it needs to get the project
started. Finally, after the technology or opera-
tion has been in place, the GAI develops reports
to show the value of the project.
Currently, the CAP is working with Dallas For
Worth International Airport (DFW) to implement
a GAI project. It is trying to increase sustain-
ability by addressing and solving energy prob-
(continued on Page 12)
environmental quality and energy effi ciency of
airports, as well as addressing the concerns of
those who live around airports. Local communi-
ties felt that airports were not addressing and
meeting their environmental responsibility, and
tried to squander any plans for expansion in an

28. increasing successful manner. As a compromise,
CAP employed experts in the areas of facilita-
tion and confl ict resolution, land use and noise
mitigation, air quality, water quality, building ef-
fi ciency, aircraft operations, ground transporta-
tion, and sustainable development.
To further remedy the situation, CAP recently
has been focused on implementing the Green
Airport Initiative (GAI) with contribu-
tions from the U.S. Department of En-
ergy, the U.S. Environmental Protection
Agency, the Rockefeller Foundation, and
the U.S. Congress (Clean Airport Partner-
ship, 2007). This program seeks to mini-
mize the negative impact airports have
on the environment and increase their
sustainability, all while keeping the local
community satisfi ed with their actions by
showing cost-effective ways to reduce
nuisances. Additionally, it gathers sup-
port for new operations by tailoring them
to the needs of the community. This
gives the community power and a sense
of involvement, which in turn leads to fi nancial
support. There are two major steps in this pro-
cess: the baseline phrase and the implementa-
tion phrase (Clean Airport Partnership, 2007).
The GAI’s baseline phase gives a picture of the
airport’s current operations and how it can re-
late to the community, and is usually fi nished in
about six months. It starts by creating an en-
vironmental profi le. This should state how the
airport is currently encouraging and engaging in
sustainability, which may not be recognized by

29. the community or even the airport itself. Next,
the GAI reaches out to the local community,
gaining involvement and support by showing how
Volume 17, No. 1 | Spring/Summer 2008 Issue12
HOSTEURTM
(continued from Page 11)
lems created from landside vehicles, ground
support equipment, auxiliary power units on the
aircraft, electric power consumption, electric-
ity supply alternatives, emission shift, and the
GAI is looking at how emission reduction credits,
funding opportunities, and future direction will
impact the project (Clean Airport Partnership,
2007). This is one of the largest sustainability
projects in the United States, and if it continues,
the Dallas, Fort Worth region will reap the eco-
nomic and employment benefi ts. Additionally, it
will foster support for future GAI projects. No
matter what, this project will help improve en-
vironmental quality, energy effi ciency, and com-
munity satisfaction.
Conclusion: What Consumers Can Do
Now if you are like me, you are not a scientist.
Especially a rocket scientist. As much as I would
like to help these emissions-cutting, environ-
ment-saving programs, I can’t. Luckily, many
airlines realize this, and have created programs
where anyone can help the environment. If you
purchase a ticket at delta.com, you have the

30. option of donating to the Conservation Fund as
part of your purchase, with a recommendation
of $5.50 to $11 for international round-trip fl ight
(Executive Travel, 2007). After paying hundred
of dollars for a fl ight, what’s ten bucks? Your
donation will go to planting trees all around the
world. Silverjet, an all-business airline, auto-
matically donates about $28 from each round
trip ticket for environmental projects around the
world (Executive Travel, 2007). Who said it ain’t
easy being ‘green’?
References
Clean Airport Partnership, Inc. (2007)
Solution
s for
airports and communities. Retrieved 24 Novem-
ber 2007 from http://www.cleanairports.com/.
Clean Airport Partnership, Inc. (2007) Green Airport Ini-
tiative. Retrieved 24 November 2007 from http://
www.cleanairports.com/reports/GAI.pdf.
Glade, Jim. (24 September 2007). Executive travel/Green
airlines: Carriers consider carbon offsets. Re-
trieved 1 December 2007 from http://www.ex-

31. ecutivetravelmagazine.com/page/
Green+airlines?t=anon.
Milmo, Dan. (14 June 2007) EasyJet unveils EcoJet.
Retrieved 17 November 2007 from http://www.
guardian.co.uk/environment/2007/jun/14/
theairlineindustry.business.
NASAexplores. (29 March 2001). Wanted: green airplanes.
Retrieved 18 November 2007 from http://www.
nasaexplores.com/show2_articlea.php?id=01-021.
Now you can go global. When you join Interna-
tional CHRIE, you receive the best in hospitality
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ment and culinary arts. ICHRIE has more than

32. 1,300 members in 52 countries.
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Volume 17, No. 1 | Spring/Summer 2008 Issue HOSTEURTM
13
(continued on Page 14)
ment in travel and tourism, however, is only gain-
ing support and popularity. The perceived cost of
converting their properties into more ecologically
aware operations is what is keeping many busi-
nesses from taking the plunge, but in reality many
of the changes will save money in the long run and
are much easier to make than it seems.
There are plenty of new products on the
market, as well as associations and support
groups for hotels trying to ‘go green’, so it
is not for lack of resources that these ho-

34. tels still haven’t made the switch. At the
International Hotel/Motel and Restaurant
Show in New York City in November, there
were several exhibitioners with new green
products.
Many amenities and cleaning products now
are being made 100% natural, dye-free,
and scent-free to improve the conditions
of the air and environment inside hotels.
Their packaging is also changing. Cleaning
products are being made in completely bio-
degradable containers and there is a push
for amenities to be offered in bulk, rather
than small plastic bottles (GHA). This has
opened a market for dispensing systems.
The Guestroom 2010 featured the Natura Dispens-
er Program, which prevents over 1000 amenity
packages from entering local landfi lls (Guestroom
2007, p. 28). Many of the reforms hotels are mak-
ing to go green, including this one, are actually
benefi ting them economically. By adopting the
dispensing systems, hotels are able to stop losses
from guests taking the amenities with them.

35. There are also several sub-trends within the going
green movement that were evident at the con-
One of the latest and most explosive trends in ho-
tels today is ‘going green’. From energy saving
technology intended to improve lighting and wa-
ter, to environmentally friendly linens, furniture,
and cleaning products, hotels have many options
when it comes to helping to save our Earth. Some
hoteliers think that this is just a fl eeting trend
and they are cautiously making as few changes
as possible, waiting to see if this is a permanent
consumer preference. The eco-friendly move-
Green Hotels
By Maureen Oderwald
Maureen Oderwald is an Undergraduate Student in
Hotel, Restaurant and Institutional Management
at the University of Delaware.

36. Volume 17, No. 1 | Spring/Summer 2008 Issue14
HOSTEURTM
(continued from Page 13)
vention, such as going organic and using bamboo
as an alternative in fabric and building material.
Several booths offered everything from organic
coffee to shampoos and other amenities. Others
were selling bamboo bed linens and towels, which
are cost effective because they dry faster than
traditional linen and environmentally friendly be-
cause bamboo is a more easily renewed resource
than cotton. Bamboo is also being used exten-
sively in furniture. The large amount of bamboo
in the world makes it ideal for in-room chairs, as
well as outdoor patio furniture. Some boutique
hotels are making bamboo part of their signature
look and furnishing the whole room with bamboo-
--using it for wood fl oors, ice-buckets, and curtain
rods, to name a few.
Architecturally, new hotels, or old properties
looking to refurbish, have a variety of building
materials to choose from as well as some inter-
esting new guidelines to work with. The Leader-

37. ship in Energy and Environmental Design (LEED)
Green Building Rating System™ encourages green
building practices and designs and awards prop-
erties with different levels of green certifi cation
(USBC). Whether building a whole new property,
or maintaining an existing one, LEED offers ad-
vice on the best ways to build and operate in an
environmentally friendly manner. One new build-
ing material, previously mentioned, was bamboo,
and another is steel, which can be used in offi ces
or kitchens, more than guestrooms. It is 100% re-
cyclable and releases zero harmful contaminants
(Dwyer 2007).
The Green Hotel Association offers many other
tips to property managers. The GHA was at the
front lines of the green movement when they en-
couraged the use of Towel Rack Hanger and Sheet
Changing Cards, which ask guests to consider us-
ing their linens more than once. These cards are
now commonplace in many properties and are es-
timated to save as much as 5% on utilities (GHA).
The GHA offers many other tips for simple green
changes for every part of an establishment, from

38. guestroom to banquet hall, which require minimal
investment. Some of these include encouraging
staff participation in recycling, using daylight for
as much of each day and in as many parts of your
property, as possible, using coins for valet and
coat checks instead of tickets, and using pour-
ers and small serving dishes for cream, sugar, and
butter, rather than individual packages (GHA).
Two of the largest costs to hotels are electricity
and water. Going green in these two areas not
only helps the environment but also helps the ho-
tel save money. Conserving water can start with
something as simple as repairing leaks. A more
intensive approach includes switching shower-
heads, faucets, and toilets for high-pressure low-
fl ow versions, which can save thousands of gallons
of water per year (HD 2007 p.3A). To make a ho-
tel energy effi cient, simply switching to compact
fl uorescent can make a vast difference. They use
about 75% less energy and produce 75% less heat
and last about 10 times longer. Light-emitting di-
ode exit signs use only a 1-watt strip, rather than
the two 60-watt bulbs used in traditional exit
signs (HD 2007 p. 4A).

39. Energy effi ciency is also being addressed in some
of the newer technologies being developed for
rooms. Occupancy sensors can turn lighting, heat-
ing, and cooling systems off when a room is va-
“Despite the many ways
of going green some
hoteliers are still con-
cerned about the ini-
tial cost. Many studies,
however, show that go-
ing green will actually
increase profi t.”
Volume 17, No. 1 | Spring/Summer 2008 Issue HOSTEURTM
15
(continued on Page 16)
cant and outside indicators, which read “Do Not
Disturb/ Make Up Room”, allow guests to control
whether they want their room made up. This is

40. a more advanced version of the sheet recycling
cards used in many rooms today. Other green tech-
nologies featured in the Guestroom 2010 included
recyclable carpeting and a quiet ionic lighted hair
dryer, which dries hair faster and quieter and uses
less electricity (Guestroom 2007 p. 26-27).
Despite the many ways of going green some ho-
teliers are still concerned about the initial cost.
Many studies, however, show that going green will
actually increase profi t. According to the EPA,
hotels and motels investing in energy effi cient
lighting can expect to yield a profi t of almost $7
on each dollar invested and a study by the Travel
Industry Association of America found that, with-
in the United States, 43 million people consider
themselves eco-tourists and would be willing to
pay 8.5% more to ‘environmentally sensitive trav-
el suppliers’. Eighty-seven percent of U.S. travel-
ers said that they would be more likely to stay at
‘green’ properties (Green Works). Also, because
this is a relatively new trend, there are compara-
tively few suppliers of environmen-
tally friendly products. As more sup-
pliers convert to green products and

41. processes, competition will increase
and prices will be nearly equal to
non-green products. Prices will also
drop as technologies, such as low-
fl ow shower heads, become more
commonplace and widely produced
and distributed. U.S. Green Building
Council (USGBC) studies have shown
that, due to declining costs, hotels
going green from their foundation
and design should only have to deal
with a 1-2% price premium over hotels choosing
not to. Yuan Sing Chang, developer of the fi rst
LEED gold-certifi ed hotel in the world (the Gaia
Napa Valley Hotel & Spa) illustrates this price
drop. He stated that his fi rst LEED gold hotel cost
about 15% more than a conventional property,
mostly because of a late decision to go green and
advisors who had never built a LEED project. His
next hotels, which were also gold-certifi ed, were
close to a cost premium of only 5% (Green Hotel
Development 2007).
Lawmakers are creating more incentives for prop-

42. erty owners to go green. Some cities, such as
Portland, Oregon, are offering help to developers
trying to build in an eco-friendly manner. This
help includes anything from tax credits, to fast-
track approvals for entitlements and permits, to
actual monetary payments. Similar laws have
been enacted in many states, including Colorado
and Nevada (Nikin 2007). Other states are follow-
ing California’s lead. Last year California passed
a bill directing the state as a whole to aggressive-
ly try to lower greenhouse gas emissions, putting
caps on how much emissions businesses, includ-
ing hotels, are allowed to generate (Weiss 2007).
Still other states, like Florida, are creating laws
that state that every new government building
or building using a certain amount of government
funds must be built to green standards. Whatever
the case, it is clear that developing in a way that
is safe for and protective of the environment is
becoming more than a personal preference (Nit-
kin 2007). As the price of oil continues to rise
and we see the more of the effects global warm-
ing, lawmakers are eager to do what they can to
make businesses become ‘more energy effi cient

43. Volume 17, No. 1 | Spring/Summer 2008 Issue16
HOSTEURTM
(continued from Page 15)
environment as well as the visitor’s comfort, you
can earn respect and customer loyalty and en-
hance your company’s competitiveness” (Green
Works).
References
Dwyer Kitchens. 2007. Retrieved 11 November 2007 from
www.dwyerkitchens.com
Green Hotel Development Gaining in Popularity. Hotel
Online. Retrieved 6 November 2007 from http://
www.hotel-online.com/News/PR2007_4th/Oct07_
JMBMLEED.html
Green Hotels Association. (2007). Retrieved 6 November
2007 from http://www.greenhotels.com/wha
tare.htm

44. Greener Accommodations. Green Works. Retrieved 6 No-
vember 2007 from http://www.greenworks.tv/
special/greenhotel/home.html
Guestroom 2010 Guide. (2007). Brochure for Hospitality
Financial and Technology Professionals. 26-28.
HD Supply, Hospitality