Application of sustainable development principles in hotel business

Abstract

Tourism development, if not sustainable, could threat and affect the environment as an object of tourists' interest. Accordingly, hotels as a type of tourism organizations within a destination, are trying to involve sustainable business activities in their operations in order to protect the environment. In hotels within developed countries, sustainable activities are already implemented in the business and they are in the balance with the environment. However, implementation of these activities within societies in transition, such as Serbia, is still in initial level, which is confirmed in this research. The subject of this paper is, therefore, oriented toward the business activities of hotels located within Kopaonik, popular destination of winter tourism and National Park of Serbia, and these activities are researched through the employees' perspective of ecological, socio-cultural and economic principles of the hotel business. Methods used in the paper are: descriptive, comparative, statistical and the critical one. Also, a survey research was conducted for the purpose of the paper and it obtained a sample of 211 hotel employees. The research results explained the current state within the hotel business of Kopaonik related to activities focused on ecological, socio-cultural and economic principles of sustainable development. Also, results indicate the level of employees' job satisfaction and the level of their job commitment in accordance with hotels' involvement in sustainable practices. All researched constructs of the paper are interpreted as important aspects of Kopaonik's sustainability on the tourist market.

Post-Pandemic Tourism, Preparation in Tourism Education

“…Sustainable tourism is a tourism concept that has an impact on the environment, social, culture and economy for the present and the future, both for local communities and tourists (Akinci et al 2018;Mijatov et al 2018). Furthermore, after the pandemic, it is estimated that there will be new normal conditions or new trends in traveling through sustainable tourism.…”

How do job-related constructs determine employee turnover? Serbian hotels example

“…In addition, the development of urban tourism has been greatly contributed by the improvement of air travel and low-cost lines, as well as the emergence of new global hotel brands such as the Crowne Plaza, Holiday Inn, Radisson Blu, Mariott, Falkensteiner, Luxury Collection-Starwood in Belgrade and Sheraton in Novi Sad. Dynamic development is especially emphasized in the offer of different accommodation facilities, primarily four-star hotels, as well as the reconstruction and adaptation of a number of hotel facilities owned by local companies (Mijatov et al, 2018).…”

“…In the competitive environment of Serbia, when it comes to hotel offer of individual destinations and cities, employee satisfaction and desire to commit themselves to the organization is very important along with the intention to remain there. If managers want their organization to be competitive, then the focus must be on human motives Mijatov, Pantelić, Dragin, Perić, & Marković, 2018), including spiritual and physical development of their abilities. Blešić, Popov-Raljić, and Romelić (2007) reported that employees in the hotel industry should have adequate knowledge and skills that will provide both expected and additional quality services.…”

Gastronomy as a mean of marketing management and rural destination development

“…Serbian traditional cuisine contains a myriad of flavors and smells, mixture of tastes as a result of influences of various nations who live in this region. This fusion of different influences represents unique hedonistic culinary experiences that can only be enjoyed in Serbia, especially as a part of diverse tourism offer in rural settings (Demirović et al 2017;Mijatov et al, 2018). Serbian cuisine is characterized by highly diverse, strong and spicy food, which can be approximately described as a mixture of Turkish, Greek, Bulgarian, German and Hungarian cuisines.…”