Sustainability in the Hospitality Industry

Principles of sustainable operations

Willy Legrand, Philip Sloan, Joseph S. Chen

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Hardback

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English

Routledge
31 October 2016

Hospitality industry

Sustainability in the Hospitality Industry, Third Edition, is the only book available to introduce students to economic, environmental and socially sustainable issues specifically facing the industry as well as exploring ideas, solutions and strategies of how to manage operations in a sustainable way. Since the second edition of this book, there have been many important developments in this field and this latest edition has been updated in the following ways:

Updated content including sustainable food systems, hotel energy solutions, impacts of technology, water and food waste management, green hotel design, certification and ecolabelling systems and the evolving nature of corporate social responsibility strategies.

New chapters exploring environmental accounting and the internalization of externalities as well as the management of accessibility in hospitality.

Updated and new international case studies with reflective questions throughout to explore key issues and show real-life operational responses to sustainability within the hospitality industry.

This accessible and comprehensive account of Sustainability in the Hospitality Industry is essential reading for all students and future managers in the hospitality industry.

By: Willy Legrand, Philip Sloan, Joseph S. Chen
Imprint: Routledge
Country of Publication: United Kingdom
Edition: 3rd edition
Dimensions: Height: 246mm, Width: 174mm, Spine: 28mm
Weight: 1.247kg
ISBN: 9781138915374
ISBN 10: 1138915378
Pages: 524
Publication Date: 31 October 2016
Audience: College/higher education , A / AS level , A / AS level
Replaced By: 9780367532536
Format: Hardback
Publisher's Status: Active

1. The rationale for sustainable development 2. Sustainable development and the hospitality industry 3. Energy management 4. Waste management 5. Water management 6. Eco-design and facilities development 7. Food security 8. Agriculture and sourcing 9. Sustainable food and beverage management 10. Responsible consumer behaviour 11. Accessibility in hospitality and tourism 12. Corporate social responsibility and social entrepreneurship 13. Responsible marketing and branding 14. Environmental management systems, sustainability performance and auditing 15. Certification processes and ecolabels 16. Investing, financing, performing and decision-making in sustainability 17. Internalising externalities and environmental accountability 18. Benchmarking, reporting and communicating sustainability

Willy Legrand Department of Tourism, Hospitality and Event Management, IUBH School of Business and Management, Bonn, Germany. Philip Sloan Department of Tourism, Hospitality and Event Management, IUBH School of Business and Management, Bonn, Germany. Joseph S. Chen Department of Recreation, Park and Tourism Studies, Indiana University, Bloomington, USA.

Reviews for Sustainability in the Hospitality Industry: Principles of sustainable operations

The third edition of Sustainability in the Hospitality Industry: Principles of Sustainable Operations is the reference book available that introduces economic, environmental and social sustainability issues. Highly recommendable for those students and managers interested in exploring ideas, solutions and strategies about how to manage sustainable operations within the hospitality industry. - Miguel Angel Gardetti, Director Center for Studies on Sustainable Luxury and Advisory Board Member Center for Study on Sustainable Hotels.