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Sustainability in the hospitality industry : principles of sustainable operations / Philip Sloan, Willy Legrand, Joseph S. Chen.

By: Contributor(s): Material type: TextTextPublication details: London : Routledge, 2012.Description: 288 p. : illISBN:
  • 9780415531245 (pbk.) :
  • 0415531233 (hbk.)
  • 0415531241 (pbk.)
  • 9780415531245 (pbk.)
  • 9780415531238 (hbk.)
Subject(s): DDC classification:
  • 338.4791068 SLO
LOC classification:
  • TX911.3.M27 S87 2012
Contents:
1.The rationale for sustainable development: the environment, the people, the economy -- 2.Sustainable development in the hospitality industry -- 3.Energy efficiency -- 4.Waste management -- 5.Water conservation -- 6.Eco-design in hospitality architecture -- 7.Food security -- 8.Sustainable food issues and food sourcing -- 9.Sistainble food and beverage management -- 10.Green marketing and branding -- 11.Consumer typology and behaviour -- 12.Corporate social enterprises -- 13.Hospitality industry environmental management systems -- 14.Certification processes and eco-labels -- 15.Financing, investing, measuring and accounting in sustainable hospitality -- Epilogue: sustainability education in hospitality.
Summary: Revealing and refreshing ideas for the neglected area of sustainability in hospitality management, this title presents viable strategies for saving energy and promoting a positive image for hotel managers, restaurant managers and other hospitality providers.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 338.4791068 SLO (Browse shelf(Opens below)) 1 Available 216236

Originally published: 2009.

Includes bibliographical references and index.

1.The rationale for sustainable development: the environment, the people, the economy -- 2.Sustainable development in the hospitality industry -- 3.Energy efficiency -- 4.Waste management -- 5.Water conservation -- 6.Eco-design in hospitality architecture -- 7.Food security -- 8.Sustainable food issues and food sourcing -- 9.Sistainble food and beverage management -- 10.Green marketing and branding -- 11.Consumer typology and behaviour -- 12.Corporate social enterprises -- 13.Hospitality industry environmental management systems -- 14.Certification processes and eco-labels -- 15.Financing, investing, measuring and accounting in sustainable hospitality -- Epilogue: sustainability education in hospitality.

Revealing and refreshing ideas for the neglected area of sustainability in hospitality management, this title presents viable strategies for saving energy and promoting a positive image for hotel managers, restaurant managers and other hospitality providers.

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