ABSTRACT
This chapter discusses how the large brands will need to oversee a global effort to protect declining renewable resources, conserve and generate alternative energy, reduce carbon impacts, and bring their waste products under strict control, including food, solid waste, and waste water. It demonstrates that hotels can easily take advantage of cost-effective alternative waste water treatment systems that would preserve the vital coral reef ecosystems and beautiful transparent waters where many hotels operate at affordable prices per room. There are two primary models for the management of hotels: the branded franchised model and the small independent hotel management community. Small hotels are more often than not run by less than experienced owners who frequently lack management experience and often do not have the expertise or profit margins to develop a consistent approach to environmental management. And to make matters even more challenging, most guest houses and small-scale properties have little awareness of their properties' environmental impacts.
