ABSTRACT

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.

chapter 3|77 pages

Energy

chapter 4|45 pages

Waste

chapter 5|32 pages

Water

chapter 6|60 pages

Facilities

chapter 7|47 pages

Accessibility 1 , 2

chapter 8|56 pages

Employees

chapter 9|44 pages

Food

chapter 10|70 pages

Food and Beverage Management

chapter 11|44 pages

Certification and Ecolabels

chapter 15|36 pages

Investing and Financing

chapter 16|23 pages

Reporting and Communicating

chapter 18|9 pages

Social Entrepreneurship