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| ECO-ADVANTAGE IN THE HOSPITALITY INDUSTRY
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Principles of Sustainable Operations
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By
Joseph Chen, Department of Recreation, Park and Tourism Studies, Indiana University, Bloomington, USA
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
Description
While the moral, ethical, social and political arguments for taking action are becoming ever more persuasive and more widely accepted,
both the management and stakeholders of food and beverage service operations need to have clear commercial reasons for investing time
and money in environmental and social initiatives. We present the two sides to commercial motivation: incentives that reward action and
penalties for failure to act.
A variety of new opportunities are presented to restaurant operations to save costs through more efficient
usage of utilities and foodstuffs. Lower waste disposal costs. Increased customer base with green consumers and improved relations with
the local community. Better staff morale resulting in lower turnover, lower absenteism and greater commitment to quality. On the downside, for those businesses that do not act risk several negative impacts. Brand image is likely to be tarnished. Market share will be lost
and some shareholders will not be attracted by a poor public profile. Lastly, there is a growing trend towards stricter environmental
legislation, action taken in advance will make it easier to meet new laws as they come into force in the future.
Successful restaurant
management is not only about respect to the environment and to society it is also about making a profit. The main purpose of this book
is to prepare future entrepreneurs for a rapidly changing and highly competitive industry. Professionals who succeed have learnt to pay
attention to current trends, good marketing, quality, financial control and efficient management. We try to develop in the most useful
manner for the student the best approach to cost control, contemporary trends in menu design in addition to ?healthy eating?, computer
technology and the use of internet primarily in the distribution of food products and beverages.
Some operations have already done much
on the path to sustainability. Case studies from independent restaurants, restaurant chains and hotel companies will be used to illustrate
to students what can be done. It is anticipated that information and feedback will be received from companies and will be incorporated
into the text. Additionally, web-links will be made available for project work and a hands-on approach in the form of recommended assignments,
quizzes and additional reading sources will hopefully make this book a useful accompaniment to classroom teaching
Audience
Upper level undergraduates and graduate students in Food and Beverage studies. Professionals in the F&B industry
Contents
Chapter 1: The book starts with a general introduction to the concept of sustainability and develops the idea that financially profitable
catering operations can be combined with the principles of environmental management and also the penalties accrued if action is not taken.
This is followed by a short discussion on some of the major threats to the environment and their causes. Specific environmental initiatives
and benchmarks in the food and beverage industry are then described.
Chapter 2: The underlying principles of sustainable business management
are developed at each level of policy making. How the ?triple bottom line? affects the restaurant business. The auditing process of current
practice is described that targets areas that could benefit from change. In doing this, emphasis is placed on the need to develop environmental
awareness throughout the company
Chapter 3: A discussion on equitable human resource management: training, selection, induction,
continuous
improvement, reward systems
Chapter 4: Principles of responsible marketing for restaurants. Ethical promotion and publicity and branding
techniques to develop customer base built on quality and trust. The challenge of modifying the four marketing ?P?s to take into account
the four new ?P?s of sustainable development: people, planet, profit and progress
Chapter 5: An analysis of the food service market is
made looking at all contemporary trends. With customers becoming more demanding innovations are dealt with while maintaining traditional
values. The phenomena of green restaurant consumption is analysed in detail.
Chapter 6: What is the sustainable restaurant experience?
How can new environmentally sensitive customers be welcomed to restaurants alongside the more traditionally minded. The restaurateur's
role as an educator and profit maker.
Chapter 7: Eco-design for restaurants, the use of natural construction and decoration materials.
Resource management and planning for reduction in energy and water consumption and how to minimise waste.
Chapter 8: The functions,
planning and design of a menu in a sustainable restaurant. Development of menus that reflect the principles of healthy eating: correct
nutrition, fresh foodstuffs, seasonal availability and organic origin where possible.
Chapter 9: Principles of purchasing using correct
supply chain management ensuring that food and drink products come from properly accredited suppliers. Methods of sourcing and working
with local producers to enhance quality and reduce the negative impacts of transport.
Chapter 10: Environmental issues concerning modern
agriculture: chemical herbicides and pesticides, genetically modified foods, monoculture. Principles of organic food and drink production
and an appraisal of certification bodies.
Chapter 11: A planning guide to starting up or converting to a sustainable F&B operation: formalities,
on-line assistance, contact organisations, green financing, industry benchmarks and guides. The 10 R's
| Bibliographic details |
e-Book, 348 pages, publication date: JUN-2009
ISBN-13: 978-0-08-094138-7
Imprint: BUTTERWORTH HEINEMANN
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| Price and Ordering |
Price:
EUR 49.95
USD 54.95
GBP 34.99
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Last update: 25 Nov 2009
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