Improving Sustainability in the Hospitality Industry (Record no. 130894)
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| fixed length control field | 05506cam a2200601Mu 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9781351675093 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FlBoTFG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220509193140.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
| fixed length control field | m d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu---unuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 181020s2018 xx o 000 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | OCoLC-P |
| Language of cataloging | eng |
| Transcribing agency | OCoLC-P |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351675093 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351675095 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351675079 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351675079 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 1138057703 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781138057708 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781138057692 (hbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351675062 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1351675060 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781315164755 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1315164752 |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.4324/9781315164755 |
| Source of number or code | doi |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1057701085 |
| Canceled/invalid control number | (OCoLC)1056198826 |
| -- | (OCoLC)1076249429 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC-P)1057701085 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 338.4791068 |
| Edition number | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Melissen, F. W. (Frans). |
| 245 10 - TITLE STATEMENT | |
| Title | Improving Sustainability in the Hospitality Industry |
| Medium | [electronic resource]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Milton : |
| Name of publisher, distributor, etc | Routledge, |
| Date of publication, distribution, etc | 2018. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (147 p.). |
| 336 ## - | |
| -- | text |
| -- | rdacontent |
| 336 ## - | |
| -- | still image |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | rdacarrier |
| 490 1# - SERIES STATEMENT | |
| Series statement | Hospitality Essentials Ser. |
| 500 ## - GENERAL NOTE | |
| General note | Description based upon print version of record. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Your role as a hospitality professionalSustainable hospitality competencies; Summary; Food for thought; References; Index |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc | 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. |
| 588 ## - | |
| -- | OCLC-licensed vendor bibliographic record. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | hospitality and sustainability. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | sustainability and community. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | sustainable behaviour. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | sustainable development. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | sustainable hospitality operations. |
| Source of heading or term | bisacsh |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Sauer, Lieke. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | https://www.taylorfrancis.com/books/9781351675093 |
| Public note | Click here to view. |
| 856 42 - ELECTRONIC LOCATION AND ACCESS | |
| Materials specified | OCLC metadata license agreement |
| Uniform Resource Identifier | http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf |
| 938 ## - | |
| -- | Taylor & Francis |
| -- | TAFR |
| -- | 9781315164755 |
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