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Sustainable Value Creation in Hospitality

Guests on Earth

Elena Cavagnaro

ISBN: 9781911396376 HBK; 9781911396383 PBK; 9781911396390 eBook


About this book | Table of contents | About the authors | Sample files | Buy now
The 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.

Publication due April 2018

Table of contents

Introduction: 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

Table of contents

Introduction: 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

About the authors

Elena Cavagnaro Ph.D., Professor of Applied Sciences, Stenden University of Applied Sciences, Netherlands

Table of contents

Introduction: 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

About the authors

Elena Cavagnaro Ph.D., Professor of Applied Sciences, Stenden University of Applied Sciences, Netherlands

Sample files

Contents, Copyright and Preface.pdf
Chapter 1.pdf
Chapter 2.pdf
Chapter 3.pdf
Chapter 4.pdf
Chapter 5.pdf
Chapter 6.pdf
Chapter 7.pdf
Chapter 8.pdf
Chapter 9.pdf
Chapter 10.pdf
Chapter 11.pdf
Chapter 12.pdf
Chapter 13.pdf
Chapter 14.pdf
Chapter 15.pdf
Chapter 16.pdf

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Chapter 1 Guests on Earth An introduction to sustainability in hospitalityPrice: £5.99
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Chapter 2 The Sustainable Hospitality Value ChainPrice: £5.99
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Chapter 3 Tourist Mobility Is transport a necessary evilPrice: £5.99
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Chapter 4 Distribution at the DestinationPrice: £5.99
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Chapter 5 Are You Aware of What You Share With a Third Party Internet SitePrice: £5.99
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Chapter 6 The Impact of Third Party Internet Sites on the Hotel Guest JourneyPrice: £5.99
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Chapter 7 Technology A Double Edged SwordPrice: £5.99
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Chapter 8 Equipping Better BuildingsPrice: £5.99
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Chapter 9 Purchasing Local for Sustainable Development and improved hospitality experiencesPrice: £5.99
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Chapter 10 Sustainable Purchasing in an International Context A relational perspectivePrice: £5.99
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Chapter 12 Social Responsibility Your EmployeesPrice: £5.99
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Chapter 13 The Changing Role of Work Staff outsourcing in the gig economyPrice: £5.99
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Chapter 14 The Rooms DivisionPrice: £5.99
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Chapter 15 The Food and Beverage Department At the heart of a sustainable hotelPrice: £5.99
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Chapter 16 ConclusionPrice: £5.99
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