Implementation of Green Practices in Food And Beverage Department to Support Green Hotel at Kalahari Resort & Conventions Poconos

Novandika, I Gede Indra (2024) Implementation of Green Practices in Food And Beverage Department to Support Green Hotel at Kalahari Resort & Conventions Poconos. Undergraduate thesis, Politeknik Negeri Bali.

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Abstract

This research discusses the implementation of green practices in the Food and Beverage Department to support the Green Hotel Kalahari Resort & Conventions Pocono. The purpose of this research is to find out the application of green practices in the Food and Beverage Department at Kalahari Resort & Convention Poconos and to find out how green practices relate to green hotels in the Food and Beverage Department at Kalahari Resort & Conventions Poconos. Data collection methods were carried out using observation, interviews, questionnaires, documentation and literature study. The sample used was 15 respondents with a sampling technique using a general non-probability sampling approach. The data analysis methods used are qualitative and quantitative methods, the qualitative method includes several stages, namely data reduction, data presentation, and drawing conclusions, while quantitative research uses descriptive statistics. This research data processing uses the help of Microsoft Excel and SPSS 25 for Windows, data is obtained through distributing questionnaires and then calculating the scores and percentages. The results of this research indicate that the Food and Beverage Department of Kalahari Resort & Conventions Poconos has implemented green practices, namely green action indicators obtained an average of 79.70%, green food obtained an average of 80.80%, green donations obtained an average of 76.89%, so it can be concluded that the three green practice indicators obtained a total average of 79.13%, which means that green practice at the Food and Beverage Department of Kalahari Resort & Conventions Poconos has been implemented well and shows a strong commitment to environmentally friendly practices by integrating environmentally friendly measures such as LED lighting and biodegradable packaging. The use of water-saving measures and energy-saving technologies addresses environmental problems effectively. The department's recycling and composting program supports waste management and community welfare by reducing waste in landfills. Local and organic food sources are in line with sustainable agriculture and reducing transportation emissions. Additionally, the resort's donation initiative enhances its eco-friendly credentials by supporting environmental charities and community projects, reflecting a comprehensive approach to sustainability.

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