H&T Example

CASE 1 : ENVIRONMENTAL IMPLICATIONS OF THE TOURISM INDUSTRY
Individually, hotels do not have a significant negative impact on the environment. Collectively however, they can be very wasteful and consume huge amount of resources. It has been estimated that seventy-five per cent of hotels' environmental impacts can be directly related to excessive consumption (Bohdanowicz, 2006). This is wasteful in terms of resources and it creates unnecessary operational costs.
The three key areas of environmental impact are energy, water, and waste.
ENERGY CONSUMPTION
Excessive energy use is extremely costly and with minor adjustments, it can lead to massive cost savings. According to Gössling et. al. (2005), "the average energy consumption per bed per night in hotels might be in the order of 130 Mega joules. Hotels generally use more energy per visitor than local residents, as they have energy intense facilities, such as bars, restaurants, and pools, and have more spacious rooms" (Gössling et. al. 2005:6). Studies have determined that a hotel emits an average 20.6 kg of carbon dioxide per night (Gössling et al., 2005). Also, based on another study by Energy Savings by CHCP Plants, energy consumption in hotel accounts for between 3 per cent and 6 per cent of total running costs, so there is to gain from measures given a suitable relation between the comfort and energy consumption of energy. Inside a hotel, the main energy consuming systems are heating, air conditioning, hot water production, lighting, electricity and cooking. The decision to proceed with a cogeneration project is basically an investment decision.
Like any other investment, cogeneration plants involve the expenditure of capital to gain additional assets. These assets are expected to provide a predetermined minimum attractive rate of return. Investment decisions are influenced by both present and future costs, so for medium-sized or large and not seasonal hotel the pay-back period seems to be around three years. In general terms, the potential benefits of hotel cogeneration includes reduced energy cost, more reliable power supply and improved power supply unit.

SOLID WASTE GENERATION
A study conducted by Bohdanowicz (2005) also identified that hotels are not only resource intensive and that waste generation is one of the most visible effects on the environment. One estimate identified "that an average hotel produces in excess of one kilogram of waste per guest per day" (Bohdanowicz 2005:190). Approximately 30 per cent of waste in hotels can be diverted through reuse and recycling. Hotel wastes comprises of two elements: Biodegradable (Wet) waste and Non-biodegradable (Dry) waste. The wet waste comprises of food, vegetable and non-vegetable waste whereas the dry waste comprises of plastic bottles, papers, plastic wrappers, HDPE, LLDPE bags and so on. At present Hotel waste generated by small restaurants is disposed of directly by the hotels at nearby collection spots. The substantial quantity of food waste dumped at these collection spots gets mixed with all the other kinds of dry and wet waste and gives an ugly look to the collection spots with lot of dirt and stink. As per the observations of the hotel waste generated by hotels, around 70 to 75 % of the hotel waste is biodegradable and gets mixed with all the other type of waste when dumped at the collection spots. Also the waste which is collected directly by the corporation or private contractors gets mixed with all the other type of non-biodegradable waste at the dumping ground.
WATER CONSUMPTION
Tourists and residents alike require a clean and dependable supply of water for survival including drinking, cooking and cleansing. However, water is integral to the amenities usually expected by tourists, such as swimming pools, landscaped gardens, and golf courses. Water also supports industries such as agriculture that support the tourism industry (Pigram, 1995). Thus, tourists demand more water than local residents on a per capita basis (Essex, Kent & Newnham, 2004). It has been estimated by Salen (1995) that 15,000 cubic meters of water would typically supply 100 rural farmers for three years and 100 urban families for two years, yet only supply 100 luxury hotel guests for less than two months (Holden, 2000). In dryer regions, tourists' water consumption can amount to 440 litres a day per tourist, which is almost double the average amount of water used by residents in Spain (UNEP, 2008).In laundering, the three gallons of water used to clean that pound of linen or towels go the other way: one gallon to wash, two gallons to rinse. In the newer high-end washers the used wash water is sent down the drain at the end of the wash cycle. At the end of the rinse cycle, the rinse water is diverted to a holding tank, depressurized, and used in part as the wash water for the next load. In laundering 30 per cent to 35 per cent is about as good as it gets. Clean, crisp, white sheets and soft towels are expected when you stay at a hotel. Because there are also health concerns, such as germs and vermin, for instance, washing hotel towels and linens requires most if not all of the wash and rinse water to be very hot. In addition, to get those snowy white towels both snowy white and germ-free a large amount of chlorine bleach is used.

CASE 2 : DELTA AIRLINES
QUESTION 1
Problem statements in the Delta Airlines occur when airlines want to cut costs in different ways. Four important factors are poor communication among the cockpit crew, minimal training and instruction given to the cockpit crew, poor synchronization between ground staff and cockpit crew and management philosophy that encouraged a decentralized structure.
QUESTION 2IMPACT OF COST REDUCTION IN AIRLINES
MANAGEMENT PHILOSOPHY ENCOURAGED A DECENTRALIZED SCTUCTURE
POOR COORDINATION BETWEEN CREW
MINIMAL TRAINING
POOR COMMUNICATION AMONG THE COCKPIT CREW

INDEPENDENCE VARIABLES DEPENDENCE VARIABLE