Sustainability in the Hospitality Industry book cover

Sustainability in the Hospitality Industry

A clear understanding of the issues surrounding climate change, global warming, air and water pollution, ozone depletion, deforestation, the loss of biodiversity and global poverty is essential for every manager in the hospitality industry.

Present and future hospitality executives need to know how sustainable management systems can be integrated into their businesses while maintaining and hopefully improving the bottom line. Sustainability in the Hospitality Industry explores innovative ways to tackle the ever increasing costs of energy and water as well as the moral, ethical, social and political arguments for taking action.

This book uses case studies throughout to explore the following key issues:

*How can hospitality properties and equipment be designed to use less resources?
*What are the benefits of using more sustainable food and beverage sources?
*How can environmental impacts be reduced and profitability increased?
*How can properties integrate sustainability management systems and stay one step ahead of the competition?
*How can the reputation of a hospitality operation be improved to attract investment by incorporating responsible marketing and corporate social responsibility policies?

Sustainability in the Hospitality Industry contains stimulating new ideas, solutions, and strategies essential to every student and professional in the hospitality industry.

Philip Sloan Department of Hospitality Management, International University of Applied Sciences Bad Honnef, Bonn, Germany

Willy Legrand Department of Hospitality Management, International University of Applied Sciences Bad Honnef, Bonn, Germany

Joseph S. Chen Department of Recreation, Park and Tourism Studies, Indiana University, Bloomington, USA

Audience

Upper level undergraduates and graduate students in Hospitality Management studies. Professionals in the Hospitality industry.

 

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Published: June 2009

Imprint: Butterworth Heinemann

ISBN: 978-0-7506-7968-8

Contents

  • The Concept of Sustainability; Principles of Sustainable Business Management; Equitable Human Resource Management; Ethical Promotion, Publicity and Branding Techniques; Contemporary Trends in “green” Hospitality Consumerism; The Hotelier’s Role as an Educator and Profit Maker; Eco-Design for Hotels; Menu Design in a Sustainable Restaurant; Supply Chain Management; Principles of Organic Food and Drink Production; A Planning Guide - Starting Up or Converting to a Sustainable Hospitality Operation

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