Sustainable Value Creation in Hospitality: Guests on Earth

  • Elena Cavagnaro
  • Published By: Goodfellow Publishers Limited
  • ISBN-10: 1911396390
  • ISBN-13: 9781911396390
  • DDC: 338.479106
  • Grade Level Range: College Freshman - College Senior
  • 256 Pages | eBook
  • Original Copyright 2018 | Published/Released October 2018
  • This publication's content originally published in print form: 2018

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The environmental, social and financial dimensions of sustainability rest on the ethical principles of avoiding harm and doing good. This means diminishing the environmental impact of societies, organizations and individuals, avoiding waste wherever possible, and leaving a positive environmental and social footprint. Based on theory and practice, this text takes the student through the key issues focusing on the hospitality industry, particularly the hotel sector. It analyses environmental, economic and social value in the industry, and what can be done to maximize the good for all the stakeholders in the long term. It delivers a clear focus on the four major areas in which value is created in the hotel industry- distribution; buildings; procurement and operations; a clear description and analysis of the key sustainability challenges faced in each area; a wide range of international industry cases; and chapters with clear introductions, summaries and learning outcomes.

Table of Contents

Front Cover.
Title Page.
Copyright Page.
The Authors.
1: Guests on Earth: An Introduction to Sustainability in Hospitality.
2: The Sustainable Hospitality Value Chain.
3: Tourist Mobility: Is Transport a Necessary Evil?.
4: Distribution at the Destination: An Underestimated Force to Improve Hospitality Services and Enhance Sustainable Development.
5: Are You Aware of What You Share With a Third-Party Internet Site?: Sustainability Challenges Concerning Privacy in the Sharing of Information.
6: The Impact of Third-Party Internet Sites on the Hotel Guest Journey.
7: Technology: A Double Edged Sword.
8: Equipping Better Buildings.
9: Purchasing Local for Sustainable Development: – and Improved Hospitality Experiences.
10: Sustainable Purchasing in an International Context: A Relational Perspective.
11: Sustainable Transport of Goods: Tackling Backstage Challenges of the Hospitality Industry.
12: Social Responsibility – Your Employees.
13: The Changing Role of Work: Staff Outsourcing in the ‘Gig Economy’.
14: The Rooms Division.
15: The Food & Beverage Department: At the Heart of a Sustainable Hotel.
16: Conclusion.