Chapter 4 Distribution at the Destination
Published: January 2018
Component type: chapter
Published in: Sustainable Value Creation in Hospitality
Parent DOI: 10.23912/9781911396376-3447
Distribution at the destination is in itself a critical topic for hospitality businesses. One might argue straight away, that a hospitality company such as a hotel does not distribute and particularly not to any parts of destination beyond the facilities of the hotel itself. In addition, distribution is rather abstract: distribution of wealth, of risk, of commitment? This chapter is going to mainly focus on the distribution of people, as this is the factor that will positively (or negatively) influence the destination the most, and will also result in a distribution of benefits and reduce/spread negative impacts on all three dimensions of sustainability.
Hence, this chapter introduces the importance of this topic for a hospitality business and, indeed, shows that many hotels or accommodation businesses are already heavily involved in the distribution at the destination. It will show how hospitality businesses can enhance positive impacts and reduce negative effects on the economic, social and environmental dimensions. Finally, from a sustainability standpoint it is also argued more and more that hospitality businesses are responsible, both for their guests (which might include tourists coming from far away and who are not a all familiar with the destination), for the resources that their guests use, and for the people at the destination on whom the guests leave an impact. The word distribution is often applied to goods being distributed in a region. However, in relation to the hospitality and tourism industry, distribution is a bit more complicated. You are certainly familiar with the fact that hospitality and tourism products are classified as service products, and that service products have different characteristics from goods in that they are intangible (cannot be touched), heterogeneous (different people will experience them differently), perishable (cannot be stored, e.g. an unoccupied hotel room is lost). In addition, services are directly delivered to people by people, so both the supplier and the guests are part of the product and the production process. There is one more characteristic of a service that is crucial to understand when linked to the concept of distribution at the destination, as services are also in most cases place-bound (a hotel can only deliver its services within its facilities). The location where the service takes place cannot usually be moved; it is the customer that has to be moved. If you think of going to visit a city for a weekend that include a hotel stay, visits to restaurants and cafes, an evening at the theatre, a shopping tour and a guided tour; all of these services are bound to their place, and you are the one that moves.
- Sarah Seidel, NHL Stenden University of Applied Sciences (Author) https://orcid.org/0000-0001-7023-5364
For the source title:
- Elena Cavagnaro, NHL Stenden University of Applied Sciences (Editor) https://orcid.org/0000-0002-5347-2509
Seidel, S. (2018) "Chapter 4 Distribution at the Destination" In: Cavagnaro, E. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/9781911396376-3855
Alpine Pearls (2017) Alpine Pearls. http://www.alpine-pearls.com. Accessed 7 December 2016.
Barr, S., Shaw, G., Coles, T. and Prillwitz, J. (2010) "A holiday is a holiday": practicing sustainability, home and away, Journal of Transport Geography, 18 (3) 474–481.
Candrea, A.N. and Ispas, A. (2009) Visitor management, A tool for sustainable touristm development in protected areas, Bulletin of the Transilvania University of Braşov, 2 (51), 131-136.
Freyer, W. (2015) Tourismus, 11th edn, München: De Gruyter Oldenbourg.
Gordon, G. and Nelke, A. (eds.)(2016) CSR und Nachhaltige Innovation: Zukunftsfähigkeit durch soziale, ökonomische und ökologische Innovationen [CSR and sustainable innovations: Being future proof through social, economical and ecological innovations], Wiesbaden: Springer Gabler.
Hall, C. M. and Gössling, S. (2013), Sustainable Culinary Systems: Local foods, innovation, tourism and hospitality, New York: Routledge
Hall, C. M., Mitchel. M. and Sharples, L. (2003) Consuming places: The role of food, wine and tourism in regional development, in Hall, C. M. (ed), Food Tourism Around the World: Development, management and markets, Oxford: Butterworth-Heinemann.
Jansen-Verbeke, M. (1986) Inner-city tourism: Resources, tourists and promoters, Annals of Tourism Research, 13 (1) 79-100.
Mason, P. (2008) Visitor management in protected areas: from "hard" to "soft" approaches?, Current Issues in Tourism, 2 (3) 181-194.
Page, S. and Connell, J. (2014) Tourism: A Modern Synthesis, 4th edition, Andover (UK): Cengage Learning EMEA.
Swarbrooke, J. and Horner, S. (2016) Business Travel and Tourism, Oxford: Butterworth, Heinemann.
The Guardian, (2016) TripAdvisor bans ticket sales to attractions that allow contact with wild animals. https://www.theguardian.com/travel/2016/oct/12/tripadvisor-no-touch-policy-wild-animals-holiday-attractions. Accessed 18 January 2018.
The Telegraph, (2015) Trolltunga death an accident waiting to happen, says tour guide. http://www.telegraph.co.uk/travel/news/Trolltunga-death-an-accident-waiting-to-happen-says-tour-guide/. Accessed 18 January 2018.
The Independent (2016) SeaWorld San Diego to end its controversial killer whale show. http://www.independent.co.uk/news/world/americas/seaworld-san-diego-to-end-its-controversial-killer-whale-show-a7515611.html. Accessed 18 January 2018.
Widman, E. (2008) Nachhaltige Entwicklung im Tourismus in den Alpen: Ökotourismus als Chance für eine nachhaltige Entwicklung. Thesis at University Mainz.
VCH-Hotels Deutschland (2017). https://www.vch.de/. Accessed 18 January 2018.