Implementation of environmental management systems (EMS) in hotels and resorts is gaining popularity world-wide. The study aims to measure energy conservation techniques applied by the studied resorts in Sharm El Sheikh and Hurghada, in addition, measuring the awareness and knowledge of the hotels’ managers about energy conservation techniques and environmental behaviors.
An interview was conducted with hotels’ managers and their assistants. The findings indicate that almost the investigated resorts applied energy saving techniques, but the measuring methods they used to calculate the amount of saving is not predicated since most of them stated that they depend on the monthly consumption of electricity while the others depend on different factors such as number of occupied rooms, number of guests and average out-door temperature, in addition, the findings illustrate that most of the investigated interviewees suffer from shortage of knowledge and concepts concerning environmental behaviors and their applications. So, this study provides some guides that confirm the best practices of energy conserving in general and electricity in particular that can help hotel managers and operators more understanding of environment management practices.
(2016). Measuring Energy Conservation Techniques in Hotels (an empirical study on Sharm El Sheikh and Hurghada Resorts). Egyptian Journal of Tourism and Hospitality, 23(2), 20-34. doi: 10.21608/ejth.2016.333987
MLA
. "Measuring Energy Conservation Techniques in Hotels (an empirical study on Sharm El Sheikh and Hurghada Resorts)", Egyptian Journal of Tourism and Hospitality, 23, 2, 2016, 20-34. doi: 10.21608/ejth.2016.333987
HARVARD
(2016). 'Measuring Energy Conservation Techniques in Hotels (an empirical study on Sharm El Sheikh and Hurghada Resorts)', Egyptian Journal of Tourism and Hospitality, 23(2), pp. 20-34. doi: 10.21608/ejth.2016.333987
VANCOUVER
Measuring Energy Conservation Techniques in Hotels (an empirical study on Sharm El Sheikh and Hurghada Resorts). Egyptian Journal of Tourism and Hospitality, 2016; 23(2): 20-34. doi: 10.21608/ejth.2016.333987