ENVIRONMENTALIZATION OF HOTEL AND RESTAURANT BUSINESS

Abstract

The aim of this article is to summarize and methodize the current information about ecological problems of hotel and restaurant sector, including Ukraine; to identify the main principles with the aim of ecologization of this tourism component based on world experience. Due to the current state of the world, Covid‑19 eco-friendly hotels are also in a good position. Greening is an added security health. Organic cuisine supports strong immunity. Natural and hypoallergenic materials in the hotel equipment have only a positive effect on the human body. Landscaping and interior landscaping spacious rooms provide cleaner air and favorable conditions for living, wellness, and rest. Worsening factors have emerged environmental indicators (increase in waste, mandatory individual packaging, etc.). The current state of hotel activities has led to the search for new one’s environmental measures and development strategies. In recent decades, the hotel business in Ukraine has been developing dynamically. Significant changes have been made for account of entering the market of hotel services of international networks such as Rixos, Rezidor, Hyatt, Wyndham Hotel Group. The policy of their activities contributed adjustments to the competitive position of the industry. Signs efficient hotel facility is a high level and quality control of services, environmental orientation, modern equipment and innovative technologies.