Implementation of Green Practice to Support Sustainable Tourism in the Food and Beverage Department at Bloomington-Normal Marriott Hotel & Conference Center

Wicahyono, Yoga (2024) Implementation of Green Practice to Support Sustainable Tourism in the Food and Beverage Department at Bloomington-Normal Marriott Hotel & Conference Center. Undergraduate thesis, Politeknik Negeri Bali.

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Abstract

This research discusses the Implementation of Green Practice to Support Sustainable Tourism in the Food and Beverage Department at Bloomington-Normal Marriott Hotel & Conference Center. The purpose of this study was to determine the implementation of green practice in the Food and Beverage Department at the Bloomington-Normal Marriott Hotel & Conference Center and to find out how the relationship between green practice and sustainable tourism in the Food and Beverage Department at the Bloomington-Normal Marriott Hotel & Conference Center. Data collection methods are carried out by observation, interviews, questionnaires, documentation, and literature study. The sample used was 15 respondents with sampling techniques with a general non-probability sampling approach, namely total or saturated sampling. The data analysis method used is qualitative and quantitative methods, qualitative methods include several stages, namely data reduction, data presentation, and conclusion drawing, while quantitative research through descriptive statistics. The data processing of this research uses the help of Microsoft excel, the data obtained through the distribution of questionnaires which are then calculated scores and percentages. The results of this study indicate that the Food and Beverage Department at Bloomington-Normal Marriott Hotel & Conference Center has implemented green practice, namely the green action indicator obtained an average of 84,89 %, green food obtained an average of 88 %, green donation obtained an average of 65,53 %, so it can be concluded that the three green practice indicators obtained a total average of 78,81%, which means that green practice in the Food and Beverage Department at Bloomington-Normal Marriott Hotel & Conference Center has been implemented well. The relationship between green practice to support sustainable tourism in the Food and Beverage Department at Bloomington-Normal Marriott Hotel & Conference Center can be seen that green action has a relationship with aspects of the physical environment, green food indicators have a relationship with environmental and socio-cultural aspects, and green donation has a relationship with aspects of the physical environment and socio-culture, so it can be concluded that green action is the indicator most related to sustainable tourism in the sub-indicator of physical environmental aspects.

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