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|Title:||Measuring Sustainability in Design for Hospitality|
|Authors:||Zimmer, Teresa Marie|
|Publisher:||The British University in Dubai (BUiD)|
|Abstract:||Mounting awareness of climate change in recent years has led the construction industry to initiate new approaches toward sustainable building design. The USGBC’s LEED guideline programs are currently the most widely accepted green building guidelines in North America. As an increasing number of developers begin to incorporate sustainable design, stakeholders in hospitality development still hesitate to become involved. This reluctance is due to perceived high guest expectations of comfort levels and amenity access among these properties. Research was conducted to determine precisely which innovations present the most significant barriers to incorporating sustainability into design for hospitality. Average LEED credit implementation rates were calculated and compared with those employed among common commercial building projects. Project designers were also surveyed for opinion on which sustainable innovations were most commonly avoided in design for hospitality. The results indicate that certain credits do experience decreased popularity among hospitality projects, though guest comfort was not the only barrier identified. Conclusions are presented according to the data and recommendations made to support further growth and success in future applications of LEED sustainable design in hospitality development.|
|Description:||DISSERTATION WITH DISTINCTION|
|Appears in Collections:||Dissertations for Sustainable Design of Built Environment (SDBE)|
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