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

Key Features

* Revealing and refreshing ideas for the neglected area of sustainability in hospitality management
* Presents viable strategies for saving energy and promoting a positive image for hotel managers, restaurant managers and other hospitality providers
* Demonstrates principles with case studies from industry and chain hotels
* Stimulates new solutions and strategies to tackle the problem of increasing energy costs and to help alleviate pressure from environmental groups


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


Table of 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


No. of pages:
© 2009
Print ISBN:

About the authors