Sustainable Value Creation in Hospitality
Goodfellow Publishers Limited (Verlag)
9781915097880 (ISBN)
Fully revised and updated, the second edition of this important text contains brands new cases studies and a completely new chapter devoted to AI.
Based on theory and practice, it takes the reader through the four major areas in which value is created in the hotel industry (distribution; buildings; procurement and operations) and this is used as a overreaching framework to address the specific sustainability challenges both faced in each area as well as the sustainable best practices in each. 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.
Ch 1 To answer the question: Why?; Ch 2 The concept of sustainable value creation & the quadrants in the sustainable hospitality value chain; Ch 3 Tourist Mobility: Is transport a necessary evil?; Ch 4 Distribution at the destination: An underestimated force to improve hospitality services and enhance sustainable development; Ch 5 Are you aware what you share with a third party internet site? Sustainability challenges concerning privacy in the sharing of information; Ch 6 The impact of Third-Party Internet sites on the hotel guest journey; Ch 7 AI, hospitality, and sustainability; Ch 8 Technology: a double-edged sword; Ch 9 Equipping better buildings; Ch 10 Purchasing local for sustainable development; Ch 11 Sustainable Purchasing in an international context; Ch 12 Sustainable transport of goods: tackling backstage challenges of the hospitality industry; Ch 13 Social responsibility – your employees; Ch 14 The changing role of work: staff outsourcing in the ‘gig economy’; Ch 15 The rooms division; Ch 16 The F&B department: at the heart of a sustainable hotel; Ch 17 Conclusion
| Erscheinungsdatum | 14.05.2025 |
|---|---|
| Zusatzinfo | 40 Figures |
| Verlagsort | Oxford |
| Sprache | englisch |
| Maße | 174 x 246 mm |
| Themenwelt | Naturwissenschaften ► Biologie ► Ökologie / Naturschutz |
| Wirtschaft | |
| ISBN-13 | 9781915097880 / 9781915097880 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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