الفهرس 
الفصل الاوليوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
Hotels contribute to some extent to the problem of global environmental pollution and the increased demand for energy and water, as well as land use problems and the problem of solid and liquid waste disposal. Therefore, there has become an urgent need to pay attention to studies that work to develop the environmental management of hotels in accordance with environmental sustainability standards, especially in the food and beverage sector. The study aimed to determine the level of awareness of hotels in the cities of Aqaba and Jeddah to environmental sustainability standards in the food and beverage sector, and to determine the impact of applying environmental sustainability standards on areas of hotel performance in the food and beverage sector in hotels in the cities of Aqaba and Jeddah, and to determine the extent of variation in the level of application of environmental sustainability standards in The food and beverage sector among hotels in the cities of Aqaba and Jeddah, and presenting proposals to improve hotel performance to implement environmental sustainability standards in the food and beverage sector in hotels in the cities of Aqaba and Jeddah. The study relied on the descriptive analytical approach in the theoretical framework, in addition to the field study in analyzing the influence relationships of the independent variable (environmental sustainability standards) on the dependent variable (hotel performance in the food and beverage sector), where data was collected through a controlled questionnaire to answer the study questions. Through a random sample of managers, their deputies, heads of food and beverage departments, and assistants in hotels in the cities of Aqaba and Jeddah, the total number of correct responses reached (80) questionnaire forms, including (35) questionnaires from five-star hotels in the city of Aqaba (Jordan), of which the number reached (9) hotels. In addition to (45) applications from five-star hotels in Jeddah (Saudi Arabia), which numbered (23). The first chapter dealt with the general framework of the study through the problem of the study, the study hypotheses, the importance of the study, the objectives of the study, the methodology of the study, the limitations of the study, and the study plan. The second chapter dealt with the theoretical framework and reference studies and was divided into two sections. The first section dealt with the management of environmental sustainability through the study of environmental sustainability with a theoretical approach, where environmental sustainability was defined, the concept of environmental sustainability developed, the goals of environmental sustainability, the importance of environmental sustainability in the tourism sector, and indicators of environmental sustainability. The dimensions of environmental sustainability, the principles and standards of environmental sustainability, in addition to the study of environmental management, a theoretical introduction through the definition of environmental management, the importance of environmental management, the principles of environmental management, the requirements of environmental management, the stages of implementing environmental management, the standards of environmental management systems, and the obstacles to sustainable environmental management. The second section dealt with sustainable hotel performance through studying hotel performance with a theoretical approach, where hotel performance was defined, the importance of hotel performance, hotel performance models, hotel performance standards, and hotel performance indicators, in addition to studying sustainability standards in the hotel food and beverage sector in terms of the environmental sustainability of the building. Environmental sustainability of energy, environmental sustainability of water, environmental sustainability of organic foods, environmental sustainability of food waste, and environmental sustainability of social responsibility. The third chapter dealt with the methodological framework of the study through designing the field study tool, the response scale, testing the reliability and validity of the questionnaire, determining the size of the study sample, and the statistical tools used. The fourth chapter dealt with the results and discussion, where the results of personal data analysis, the results of objective data analysis, and testing the validity of the study hypotheses were presented. The fifth chapter dealt with the summary and recommendations, presenting a summary of the study results and presenting the study recommendations. The study found agreement with the views of the study sample in the hotels in the cities of Aqaba and Jeddah regarding sustainable environmental management practices for building, and the results were more effective in the hotels in the city of Aqaba. The obstacle with regard to the use of smart lighting devices that operate according to the efficiency of internal lighting, maintenance of cooling and heating devices on a regular basis to ensure the safety of their efficient operation to reduce energy waste, while the results were more efficient in hotels in Jeddah city regarding the presence of ventilation outlets and natural lighting that reduces the consumption of air conditioning devices, and the use of Renewable and clean energy to reduce air polluting emissions and limit the effects of climate change, and use modern energy-saving cooling and heating devices. The results also indicate agreement with the views of the study sample in hotels in the cities of Aqaba and Jeddah regarding sustainable environmental water management practices. The results were more effective in hotels in the city of Aqaba with regard to the hotel’s commitment to the necessary measures and procedures to rationalize water consumption in the kitchen, and the use of modern machines and equipment that operate using a limited flow method to rationalize water consumption. Water, training employees of the food and beverage department on modern methods to reduce water consumption, maintaining the water and sewage network on a regular basis to ensure its efficient operation, while the results were more efficient in hotels in Jeddah regarding the use of smart water faucets that operate with motion sensors, and the results showed agreement with the views of the study sample in Hotels in the cities of Aqaba and Jeddah on sustainable environmental management practices for organic foods. The results were more effective in the hotels in the city of Aqaba with regard to the hotel providing organic food to guests interested in eating it. The hotel applied the HACCP system to ensure the safety of guests and reduce food waste. The hotel relies to a large extent on produced organic foods. Locally, while the results were more efficient in hotels in Jeddah regarding the hotel’s application of a time management system to reduce the storage period for organic foods and secure the supply chain for organic foods from approved and reputable suppliers. The results showed agreement with the views of the study sample in the hotels in the cities of Aqaba and Jeddah regarding sustainable environmental management practices for managing food waste. The results were more effective in the hotels in the city of Aqaba with regard to separating leftover food according to its types on a daily basis to facilitate its reuse, and reducing the food items included in the most productive menus. For food waste, reprocessing and packaging leftover food to be re-consumed outside the hotel, and making supply chains on a periodic and regular basis to reduce the storage period and reduce food loss, while the results were more efficient in hotels in Jeddah city regarding the fact that the lack of interest in measuring and monitoring waste contributes to increasing the percentage of food loss. And the effect of the sizes of empty dishes served in self-service buffets on the amount of waste. The results also showed agreement with the views of the study sample in hotels in the cities of Aqaba and Jeddah regarding sustainable environmental management practices for social responsibility. The results were more effective in hotels in the city of Aqaba with regard to the hotel implementing an environmentally friendly sharing system. To reduce energy and carbon emissions, rationalize water and manage waste to reduce pollution in the local environment, and follow practices to encourage guests to participate in environmental activities during their stay in the hotel, and the hotel cooperates with civil society organizations in providing some supplies in excess of the hotel’s need to support the poor classes, and organizes the hotel’s Day Each period (for example, a month) was set to provide food and drinks to the local community at reduced prices, while the results were more efficient in hotels in Jeddah regarding the hotel allowing the use of halls and dining halls during periods of non-occupancy to hold activities and events provided by charitable organizations in the local community. The opinions of the study sample were consistent among the hotels in the cities of Aqaba and Jeddah regarding the sustainable hotel performance in the food and beverage sector, and then it was found that there was a statistically significant effect of applying environmental sustainability practices on the performance of the food and beverage sector in the hotels in the cities of Aqaba and Jeddah. The study recommended following environmental management procedures and programs to obtain international accreditation related to environmental sustainability, such as ISO 14001, Green Star, and Green Key, and using modern technological means of smart lighting or natural lighting to reduce energy consumption rates, support sustainable environmental management practices, and develop a program to measure food and beverage loss rates. To reduce production costs and increase the effectiveness of sustainable management to achieve the hotel’s environmental responsibility, train employees on environmental sustainability in the food and beverage sector, increase environmental awareness, and create added value for the customer by achieving environmental sustainability.