Technology and Sustainable Development: Enhancing Green Skills for Hospitality Service Industry Personnel

Abstract

The service industry is a highly resource and energy intensive industry that creates significant ecological challenges and contributes to a green skills gap among operational-level workers. This academic article aims to examine the role of information technology in bridging the green skills gap through the integration of Green Information Systems (GIS) and Green Human Resource Management (GHRM[DI3.1]) in the digital era as guided by the Ability–Motivation–Opportunity (AMO) framework. The article synthesizes relevant literature and empirical evidence from case studies of food waste management and energy management systems through the AMO framework. The analysis indicates that supervisors are frontline opportunity enablers by strengthening employees’ quantitative environmental reasoning and advancing employees’ intrinsic motivation. The findings reveal quantifiable environmental improvements including a 23–51% reduction in food waste at the preparation stage and a 7.6% reduction in electricity consumption from the main power supply. The article proposes a three-level systemic approach to the development of green competencies in the digital era. At the national level, it recommends aligning Bio-Circular-Green Economy (BCG) strategies with electronic workforce platforms. At the educational level, it proposes a reform of vocational curricula through the inclusion of practice-based and simulation-based learning in digital technologies and sustainability modules. Additionally, it proposes a digital-age GHRM framework at the organizational level to connect employee performance with green performance indicators and digital environmental reward systems. Collectively, these measures can support the long-term transformation of employees’ green behaviors.