- 256 pages
- English
- PDF
- Available on iOS & Android
About this book
The environmental, social and financial dimensions of sustainability rest on the ethical principles of avoiding harm and doing good. This means diminishing the environmental impact of societies, organizations and individuals and avoiding waste in all its forms wherever possible. Doing good means leaving a positive environmental and social footprint and throughout, this text the focus is on all three levels. Based on theory and practice it takes the student through the key issues focusing on the hospitality industry, particularly the hotel sector. It analyses environmental, economic and social value in the industry, and what can be done to maximise the good for all the stakeholders in the long term. In an accessible and structured manner, it delivers: * A clear focus on the four major areas in which value is created in the hotel industry- distribution; buildings; procurement and operations; * A clear description and analysis of the key sustainability challenges faced in each area; * A wide range of international industry cases;* Chapters structured with clear introductions, summaries and learning outcomes. It is an ideal text for students on bachelors and masters courses in Hospitality Management, Hotel Management and Tourism Management and for practitioners in the hospitality sector.
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Information
Table of contents
- 1 Guests on Earth: An introduction to sustainability in hospitality
- 2 The Sustainable Hospitality Value Chain
- Part I: Distribution
- 3 Tourist Mobility: Is transport a necessary evil?
- 4 Distribution at the Destination: An underestimated force to improve hospitality services and enhance sustainable development
- 5 What Do You Share With a Third-Party Internet Site? Sustainability challenges concerning privacy in the sharing of information
- 6 The Impact of Third-Party Internet Sites on the Hotel Guest Journey
- Part II: Buildings
- 7 Technology: A Double Edged Sword
- 8 Equipping Better Buildings
- Part III: Purchasing
- 9 Purchasing Local for Sustainable Development
- 10 Sustainable Purchasing in an International Context: A relational perspective
- 11 Sustainable Transport of Goods: Tackling backstage challenges of the hospitality industry
- Part IV: Operations
- 12 Social Responsibility – Your Employees
- 13 The Changing Role of Work: Staff outsourcing in the ‘gig economy’
- 14 Rooms Division
- 15 At the Heart of a Sustainable Hotel: The Food & Beverage Department