000			05506cam a2200601Mu 4500
001			9781351675093
003			FlBoTFG
005			20220509193140.0
006			m d
007			cr cnu---unuuu
008			181020s2018 xx o 000 0 eng d
040			_aOCoLC-P _beng _cOCoLC-P
020			_a9781351675093
020			_a1351675095
020			_a9781351675079
020			_a1351675079
020			_z1138057703
020			_z9781138057708
020			_z9781138057692 (hbk.)
020			_a9781351675062
020			_a1351675060
020			_a9781315164755
020			_a1315164752
024	7		_a10.4324/9781315164755 _2doi
035			_a(OCoLC)1057701085 _z(OCoLC)1056198826 _z(OCoLC)1076249429
035			_a(OCoLC-P)1057701085
082	0	4	_a338.4791068 _223
100	1		_aMelissen, F. W. (Frans).
245	1	0	_aImproving Sustainability in the Hospitality Industry _h[electronic resource].
260			_aMilton : _bRoutledge, _c2018.
300			_a1 online resource (147 p.).
336			_atext _2rdacontent
336			_astill image _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
490	1		_aHospitality Essentials Ser.
500			_aDescription based upon print version of record.
505	0		_aCover; 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		_aFood 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		_aMind 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		_a5. 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		_aYour role as a hospitality professionalSustainable hospitality competencies; Summary; Food for thought; References; Index
520	3		_aOver 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			_aOCLC-licensed vendor bibliographic record.
650		7	_ahospitality and sustainability. _2bisacsh
650		7	_asustainability and community. _2bisacsh
650		7	_asustainable behaviour. _2bisacsh
650		7	_asustainable development. _2bisacsh
650		7	_asustainable hospitality operations. _2bisacsh
700	1		_aSauer, Lieke.
856	4	0	_uhttps://www.taylorfrancis.com/books/9781351675093 _zClick here to view.
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
938			_aTaylor & Francis _bTAFR _n9781315164755
999			_c130894 _d130894