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This foundational textbook investigates the economic, environmental and social sustainability issues facing the hospitality industry today, and explores ideas, solutions and strategies of how to manage operations in a sustainable way.
This updated fourth edition features new content including:
Research on nature-based solutions and zero-carbon approaches in facilities, technologies for energy, water and waste management, changes in consumer behaviour, and environmental and social impacts of food production
A new chapter on employees, diversity, inclusion and well-being in the industry
A new chapter on the challenges of operating in the Global South
More than 100 international industry case studies and focused info boxes
New practical exercises, discussion questions and research project ideas based on real-life sustainability scenarios
Accessible and comprehensive, this book is essential reading for all students as well as current and future managers in the hospitality industry.
Willy Legrand, Professor, Department of Tourism, Hospitality & Event Management, IU International University of Applied Sciences, Bonn, Germany. Joseph S. Chen, Professor, Tourism, Hospitality and Event Management, Department of Health & Wellness Design, School of Public Health, Indiana University, Bloomington, USA. Gabriel C. M. Laeis Professor, Department of Tourism, Hospitality & Event Management, IU International University of Applied Sciences, Bonn, Germany.
1. The rationale for sustainable development 2. Sustainable development and the hospitality industry 3. Energy 4. Waste 5. Water 6. Facilities 7. Accessibility 8. Employees 9. Food 10. Food and Beverage Management 11. Certification and Ecolabels 12. Marketing and Consumer Behaviour 13. Environmental Management Systems and Key Performance Indicators 14. ESG, Environmental Accounting and Externalities 15. Investing and Financing 16. Reporting and Communicating 17. Stakeholder Relationships and Partnerships 18. Social Entrepreneurship 19. Challenges of Operating in the Global South
