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Subject: search.filters.subject.Hospitality industry

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    PublicationOpen Access
    Monetary incentives and green employee behaviour in the Sri Lankan hospitality industry
    (Springer Nature, 2026-12) Dilmi, K. A; Sannasgala, S; Weerarathna, R; Rathnayake, N; Pitipanaarachchi, S.M.; Rajapakse, V; Dushmanthi,N; Peemanee, J
    One of significant contributors to the economy of the Sri Lankan economy is the hotel industry which however has its share of environmental challenges such as high consumption of energy, wastage and emission of greenhouse gases. Using Structural Equation Modeling (SEM), this paper aims explores the impact of Monetary Incentives and Green Employee Behaviour as one of the means of promoting green behavior among employees. Adopting a quantitative research design, data was collected through the use of standardized questionnaire, which was applied on 383 Colombo hotel employees. The research attests that monetary incentives positively impact on both in-role and extra-role green behavior and confirms that monetary incentives trigger environmentally friendly work behaviour. The paper reveals the need to develop incentive systems based on the specific socio-cultural and economic realities in Sri Lanka. It also indicates in the study that monetary rewards should be implemented as part of the comprehensive Green Human Resource Management mechanism in motivating long term environmentally sound behavior. The study has implications to hotel policy and managers in that effective monetary incentive schemes can have a role to play in the sustainability of tourism and the environment in Sri Lanka. Future researchers are advised to explore the role of non-financial rewards and assess the long-term sustainability of monetary incentive programmes in fostering green behaviour.
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    PublicationOpen Access
    Sustainable food waste management: A cross-country study of Australian and Sri Lankan hotel sector
    (Elsevier Ltd, 2025-12) Jayasuriya, N; Wickramaarachchi, C; Wijesundara, H; Sriyananda, U; Rathnayake, V; Liyanage, T
    Food wastage constitutes a critical global issue, with an estimated one-third of the food produced worldwide being wasted annually. The hotel sector represents a key contributor to this problem; however, it has received limited attention in the existing body of research. Therefore, this study seeks to undertake a comprehensive analysis of the underlying drivers of food wastage, the challenges encountered, and the strategies implemented to mitigate this issue within the hotel industry. Addressing the different contexts in developed and developing countries, this study has selected hoteliers in Australia and Sri Lanka. Data was collected from 20 hotel employees from both countries who are responsible for food handling and were analyzed thematically. The findings identified transportation waste, kitchen waste, and consumer waste as critical points of food wastage. Additionally, the role of technological equipment, combined with food safety precautions and regulatory measures, emerged as pivotal in managing food waste. These aspects are examined in detail alongside proposed mitigation strategies. Even though hospitality sector is largely contributed to these issues, the studies conducted on this sector in relation to the food wastage is very limited. Thus, this study focuses on filling the void in the literature by conducting an in-depth investigation on this topic.