This foundational textbook investigates the economic, environmental and social sustainability issues facing the hospitality industry today, and explores ideas, solutions and strategies of how to manage operations in a sustainable way.
This updated fourth edition features new content including:
- Research on nature-based solutions and zero-carbon approaches in facilities, technologies for energy, water and waste management, changes in consumer behaviour, and environmental and social impacts of food production
- A new chapter on employees, diversity, inclusion and well-being in the industry
- A new chapter on the challenges of operating in the Global South
- More than 100 international industry case studies and focused info boxes
- New practical exercises, discussion questions and research project ideas based on real-life sustainability scenarios
Accessible and comprehensive, this book is essential reading for all students as well as current and future managers in the hospitality industry.
About the Author:
Willy Legrand, Professor, Department of Tourism, Hospitality & Event Management, IU International University of Applied Sciences, Bonn, Germany.
Joseph S. Chen, Professor, Tourism, Hospitality and Event Management, Department of Health & Wellness Design, School of Public Health, Indiana University, Bloomington, USA.
Gabriel C. M. Laeis Professor, Department of Tourism, Hospitality & Event Management, IU International University of Applied Sciences, Bonn, Germany.
