Cheng-Jui Tseng, Ya-Hui Kuo (2013) The measurement of eco-components of service quality in taiwan’s international tourist hotels - an empirical case suggest that the green management hotel is a solution and protection of energy and resource shortage in the future as the green hotel aim to reduce energy usage and reuse the resource then green hotel also encourage water and energy conservation and waste management within an organization and try to inform awareness to the community to reduce negative environmental impact, but the green hotel still maintain to provide eco-friendly quality product and service that is expected by guests the green hotel focus on sustainable development that is facility of green hotel must depend on surrounding environment for adapt to the business operation as the result less influence to environment as possible. This journal using a questionnaire survey to collect primary data ,and using measurement scale that adapted from the SERVQUAL scale in 6 dimension include including equipment, energy, behavior, food, green products, and environments.