Description
Book SynopsisThe environmental, social and financial dimensions of sustainability rest on the ethical principles of avoiding harm and doing good. This means diminishing the environmental impact of societies, organizations and individuals and avoiding waste in all its forms wherever possible. Doing good means leaving a positive environmental and social footprint and throughout, this text the focus is on all three levels. Based on theory and practice it takes the student through the key issues focusing on the hospitality industry, particularly the hotel sector. It analyses environmental, economic and social value in the industry, and what can be done to maximise the good for all the stakeholders in the long term. In an accessible and structured manner, it delivers: * A clear focus on the four major areas in which value is created in the hotel industry- distribution; buildings; procurement and operations; * A clear description and analysis of the key sustainability challenges faced in each area; * A wide range of international industry cases; * Chapters structured with clear introductions, summaries and learning outcomes. It is an ideal text for students on bachelors and masters courses in Hospitality Management, Hotel Management and Tourism Management and for practitioners in the hospitality sector.
Table of ContentsIntroduction: The sustainable hospitality value chain; Part 1 Distribution: Ch 1 Distribution channels: direct reservation; Ch 2 Distribution channels: Global Distribution System / Reservation systems; Ch 3 Distribution channels: Online Travel Agents; Ch 4 Distribution channels: Internet booking engines, Social Media; Ch 5 Transport; Ch 6 Destination; Part 2 Buildings: Ch 7 Buildings; CH 8 Equipment; Ch 9 Technology; Part 3 Purchasing: Ch 10 Purchasing: local; Ch 11 Purchasing: national; CH 12 Purchasing: international; Ch 13 Vendors; Ch 14 Transport; Part 4 Operations: Ch 15 Staff: intern; Ch 16 Staff: outsource Ch 17 Rooms; CH 18 Supporting; Ch 19 F&B; Conclusion
