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Sustainability in the hospitality in...

Chen, Joseph S.

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Sustainability in the hospitality industry = principles of sustainable operations /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Sustainability in the hospitality industry/ Philip Sloan, Willy Legrand, Joseph S. Chen.
Reminder of title:	principles of sustainable operations /
Author:	Sloan, Philip.
other author:	Chen, Joseph S.
Published:	Amsterdam ;Butterworth-Heinemann/Elsevier, : 2009.,
Description:	xii, 183 p. :ill. ;25 cm.
[NT 15003449]:	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.
Subject:	Hospitality industry - Environmental aspects. -
Online resource:	http://www.sciencedirect.com/science/book/9780750679688An electronic book accessible through the World Wide Web; click for information
ISBN:	0750679689

Sustainability in the hospitality industry = principles of sustainable operations /
Sloan, Philip.

Sustainability in the hospitality industryprinciples of sustainable operations /[electronic resource] :Philip Sloan, Willy Legrand, Joseph S. Chen. - 1st ed. - Amsterdam ;Butterworth-Heinemann/Elsevier,2009. - xii, 183 p. :ill. ;25 cm.

Includes bibliographical references and index.

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.

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 * 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.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2010.

Mode of access: World Wide Web.

ISBN: 0750679689

Source: 115917:116015Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

725949
Hospitality industry
--Environmental aspects.Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TX911.3.M27 / S56 2009

Dewey Class. No.: 647.94068

Sustainability in the hospitality industry = principles of sustainable operations /
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245 1 0 $a Sustainability in the hospitality industry $h [electronic resource] : $b principles of sustainable operations / $c Philip Sloan, Willy Legrand, Joseph S. Chen.
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300 $a xii, 183 p. : $b ill. ; $c 25 cm.
504 $a Includes bibliographical references and index.
505 0 $a 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.
520 $a 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 * 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.
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