Environmental Management for Hotels is a textbook for hospitality students that covers the relatively new field of environmental management. The reader is guided in how to make decisions which allow hotels to obtain optimum benefits for the environment whilst not threatening their own financial viability.
Students are given an understanding of both the concepts and practical implications of environmental challenges relating to hotels. The case study material incorporated ties in theory with real life, and provides an international context. The text emphasizes supervisory issues which relate to the management of hospitality operations in ways which are sensitive to the impact on the environment. The main areas of environmental management featured are: *water *energy *the indoor environment *materials and waste.
Students of hotel and hospitality management at HND, undergraduate and postgraduate levels. Also relevant for students of HCIMA Professional Diploma.
Table of Contents
Introduction; Environmental management; Water management; Energy management; Management of the indoor environment; Materials and waste management; Index.
'There is a considerable need for this text which effectively relates general environmental issues to the hospitality industry and which underpins theoretical discussion with case material, optimum performance figures and appropriate references. I am certain that this will be very well received by both lecturers, practitioners and students associated with the hospitality industry.'
Stuart Jauncey, School of Hotel and Catering Management, Oxford Brookes University
"Because of the wealth of information that it contains, I feel the book is also potentially of value as an operational handbook for hospitality managers....As the book stands, it establishes at long last a significant bridge-head bringing environmental subject knowledge into the hospitality curriculum."
Progress in Tourism and Hospitality Research
'It [Environmental Management for Hotels] presents technical and
operational aspects of the subject with the elegance and thoroughness
that we have come to expect of Professor Kirk, providing first a discussion
of environmental policy, followed by details of the main environmental
management areas, notably water, waste and energy.
Because of the wealth of information that it contains, I feel the book is
also potentially of value as an operational handbook for hospitality
managers. It must also be a significant resource for companies wishing to
design and mount training courses to support environmental policies.'
Progress in Tourism & Hospitality Research, November 1996