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The purpose of this paper is to discuss the significance of hotel restaurants from the customer perspective, assess customer expectations, and provide guidelines for growth in the hotel restaurant industry.

A total of 301 hotel guests staying at 26 hotels located in Malopolskie Voivodeship were surveyed. The research study also evaluated customer opinions of hotel restaurants and specific customer suggestions in the area of service quality. The survey participants were asked to rate the hotel in which they had actually stayed and its accompanying restaurant.

Research has shown that 96 percent of hotel guests took advantage of hotel restaurant services while staying at their hotel. Breakfast was the most common service rendered by each studied hotel restaurant (90 percent). In addition, 44 percent of survey participants said that their choice of hotel is in part driven by the quality of restaurant services. The two key factors for hotel restaurant patrons are food quality and courteous service.

These type of data are very valuable to the hotel industry, as the number of hotel restaurant studies is limited.

An understanding of customer expectations with respect to hotel restaurants, which are today perceived as integral parts of the total hotel experience, is useful in terms of developing the total offering for each given hotel in order to build competitive advantage.

Such research also has implications for hospitality and tourism in that it relates to the understanding of host-guest relationships.

A review of the research literature suggests that hotel restaurants are not studied very often and shows the lack of research papers in this area.

The purpose of this study is to assess the level of adjustment of the activities of health tourism and hospitality enterprises to the sustainable development criteria developed by the global sustainable tourism council.

The main research method used in this study was a diagnostic survey – an in-depth interview. This research was conducted among managers of 18 of the largest enterprises that conduct tourism and wellness activities in Polish health resorts.

The analysis of the research results indicated that only every other surveyed health resort entity implemented a sustainable development system or program. Most health resort entities undertook initiatives to support the local community in the field of education, health, sanitary safety and mitigating the negative effects of climate change. The respondents also unequivocally stated that they used good practices in promoting cultural heritage among health resort guests. Almost all of the analyzed enterprises applied solutions aimed at saving natural resources, i.e. reducing unnecessary purchases and saving electricity and water. Participation in programs to reduce greenhouse gas emissions and means of transport usage was very rarely declared.

It is recommended to include environmental issues in the business models of health tourism entities, e.g. by including them in the strategy, including mission, communicating pro-environmental goals and actions to stakeholders, and applying environmental management systems and concepts.

The research problem is a strong point of the work, as the issue of sustainable development of tourist organizations has rarely been discussed so far. Health resorts were also not considered the subject of research in this area. In this research, the authors assessed the degree of compliance of health tourism enterprises with the requirements of sustainable development, which is a contribution to the science system.