Implementation of Green Service Innovation at Food & Beverage Service Department in Ayana Resort and Spa Bali
DOI:
https://doi.org/10.58982/injogt.v6i4.1073Keywords:
Green service innovation, sustainability, food and beverage, hotel, environmental awarenessAbstract
Purpose: This study aims to analyze the implementation of Green Service Innovation in the Food & Beverage Department at Ayana Resort and Spa Bali, Indonesia, and evaluate its relationship with increased environmental awareness.
Research methods: Using a descriptive qualitative approach through observation, interviews, and documentation methods, the research explores the application of environmentally friendly service innovations in aspects such as plastic waste reduction, the use of local and organic materials, as well as energy and water efficiency.
Findings: Ayana Resort and Spa Bali has significantly implemented Green Service Innovation through various sustainability strategies, which have not only improved operational efficiency but also enhanced staff awareness and customer satisfaction. However, challenges remain regarding guest perceptions of reduced luxury due to environmentally friendly approaches and the need for staff training.
Implication: The results of the study are expected to contribute to the development of sustainable practices in the hospitality industry and serve as a reference for other hotels seeking to adopt similar concepts.
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