05541cam a2200613Mu 4500 9781351675093 FlBoTFG 20260210180901.0 m d cr cnu---unuuu 181020s2018 xx o 000 0 eng d OCoLC-P eng OCoLC-P 9781351675093 1351675095 9781351675079 1351675079 1138057703 9781138057708 9781138057692 (hbk.) 9781351675062 1351675060 9781315164755 1315164752 10.4324/9781315164755 doi (OCoLC)1057701085 (OCoLC)1056198826 (OCoLC)1076249429 (OCoLC-P)1057701085 338.4791068 23 Melissen, F. W. (Frans). Improving Sustainability in the Hospitality Industry [electronic resource]. Milton : Routledge, 2018. 1 online resource (147 p.). text rdacontent still image rdacontent computer rdamedia online resource rdacarrier Hospitality Essentials Ser. Description based upon print version of record. Cover; Half Title; Series Page; Title Page; Copyright Page; Dedication; Table of Contents; List of figures; List of case studies; Acknowledgements; Introduction; The rationale for this book; Set-up and style; An overview of the remainder of this book; 1. Hospitality and sustainability; Introduction; Sustainability and sustainable development; Sustainable development and the hospitality industry; The negative impact of the hospitality industry; Reducing this negative impact; Corporate Social Responsibility, reporting and transparency; The status quo and reasons for not accepting it; Summary Food for thoughtReferences; 2. Technology versus behaviour; Introduction; The 'Big Five' of sustainable hospitality operations; Energy and greenhouse gas emissions; Waste and pollution; Water; Food and drinks; Building (materials and furnishing); That status quo again and how to challenge it; Summary; Food for thought; References; 3. People and sustainability; Introduction; Human behaviour and unsustainability; The complexities of human behaviour; Our tragedy of the commons and our social dilemmas; Bring in the Flintstones; Promoting sustainable behaviour; Focus on what we do know Mind the different valuesCombine approaches; Tap into our Stone Age brain; Shaping hospitality contexts that favour sustainability; Summary; Food for thought; References; 4. Identity and sustainability; Introduction; Hospitality experiences, identity and values; Consumption and identity; Values; Your (sustainability) identity as a company; Understand your brand prism; Create a coherent sustainability brand/identity; A coherent and transparent message; Do not forget your own people!; Sending the right message; Create the message together with staff; Summary; Food for thought; References 5. Your role in the communityIntroduction; Reasons for a local orientation; Concerted action is not happening; Hospitality as a natural stakeholder; The local is your and your customers' context; The only way is (bottom-)up!; Communities and networks; Local orientation: a practical perspective; The reasons revisited; Practical examples; Summary; Food for thought; References; 6. Your business model and competencies; Introduction; Business models for sustainability; Sustainable business models; Sustainable hospitality business models; Competencies for sustainability Your role as a hospitality professionalSustainable hospitality competencies; Summary; Food for thought; References; Index Over the past few years the hospitality industry has become a lot more sustainable than it used to be. However, the industry's contribution to the sustainable development of our societies is still significantly smaller than it could be. This book specifically addresses the links between operations, tactics and strategy from a sustainable development perspective and moves beyond describing what is to reflect on what could be or even what should be, thus providing students with a concise guide for improving sustainability concepts and businesses in the hospitality industry. Each chapter uses specific cases and examples to reflect on different ways in which sustainability principles can be used for revisiting the host-guest relationship and improving the industry's business processes and models. In doing so, the book provides current and future professionals with guidelines, inspiration and a call for action to take sustainability within the hospitality industry to the next level, based on inclusiveness, equality and a sustainable relationship with our natural environment. OCLC-licensed vendor bibliographic record. hospitality and sustainability. bisacsh sustainability and community. bisacsh sustainable behaviour. bisacsh sustainable development. bisacsh 3703 sustainable hospitality operations. bisacsh Sauer, Lieke. https://www.taylorfrancis.com/books/9781351675093 Click here to view. OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf Taylor & Francis TAFR 9781315164755 93443 93442