This paper examines the sustainability practices implemented by healthcare establishments, mainly Small and Medium enterprises (SMEs), We focus on identifying opportunities with challenges involved. This systematic literature analyses 47 studies that explore sustainability practices in the healthcare system globally. The finding from the studies reveals that healthcare organizations with SMEs adopt diverse measures like renewable energy, a reduction, and a response procurement in minimizing the impact on the environment and ensuring financial stability. The challenges SMEs face comprise limited financial resources, lack of expertise, with difficulties accessing information and support. Furthermore, we suggest opportunities for SMEs to enhance sustainability practices with partnerships with other organizations and investing in educating employees. Implementation of sustainability practices will improve the financial stability, and environmental impact, with the wellbeing of healthcare stakeholders. The empirical evidence, comparative studies with cross-disciplinary are needed in exploring the effectiveness of the different suitability practices, potential trade-offs, synergies between sustainability and other organizational goals, the effect of sustainability practice in the financial with non-financial performance on SMEs in healthcare establishment are positive, with cost-effectiveness, efficiencies operations, improving brand reputations and engaging the employee. Established factors like regulating frameworks and government initiatives play a major role in the influence of adopting sustainability practices with cultural factors.

Background: The hotel industry is labor-intensive. Both technical and behavioral aspects of quality are considered to ensure service quality and customer satisfaction among the internal and external customers as a whole, creating a competitive advantage. Significance: Recruiting and selecting the right people is paramount to the success of the hospitality industry in the sense that the best delivery will be enhanced if proper procedures are used and the right people are selected who can handle their tasks to the best satisfaction of the customer. Method: The goal of the research was to explore the recruiting and selection practices/methods used in the hotel industry, as well as their employability. The study aims to explore the differences in the mix of recruitment and selection methods implemented in 4- and 5-star and different category hotels. As an enterprise, HRD comprises change, learning, and performance. Results: Based on the findings, it is imperative to invest in human resources as a capital asset to boost staff entities in terms of knowledge and capabilities, thereby contributing to better service quality and enhanced customer satisfaction. This would help fulfil the organizations’ objectives. Conclusion: The study concludes that the selected candidates are being analyzed properly and effectively. It is very important to note that the results of this study cannot be generalized as it deals with a restricted clientele, and this could only add on variables and instances to form a common standpoint for the other hotel managers.

The cultivation of vegetables serves as a vital pillar in horticulture, offering an alternative avenue towards achieving economic sustainability. Unfortunately, farmers often lack adequate knowledge on optimizing resource utilization, which subsequently results in low productivity. Furthermore, there has been insufficient research conducted on the comparative profitability and efficient use of resources for pea cultivation. So, the present study was conducted to examine the profitability and resource use efficiency of conventional and organic pea production in Northwestern Himalayan state. Using the technique of purposive sampling, the districts and villages were selected based on the highest area. By using simple random sampling, a sample of 100 farmers was selected, out of which 50 were organic growers and 50 were inorganic growers, who were further categorized as marginal and small. The cost incurred was higher for the cultivation of inorganic vegetable crops, whereas returns and output-input ratio was higher in organic cultivation. The cultivation of peas revealed that the majority of inputs were being underutilized, and there was a need for proper reallocation of the resources, which would result in enhanced production. Further, major problems in the cultivation of vegetable crops were a high wage rate, a lack of organic certification, a shortage of skilled labour and a lack of technical knowledge.