Critical Questions in Sustainability and Hospitality
portes grátis
Critical Questions in Sustainability and Hospitality
Legrand, Willy; Kuokkanen, Henri; Day, Jonathon
Taylor & Francis Ltd
03/2023
338
Mole
Inglês
9781032111025
15 a 20 dias
Descrição não disponível.
Introduction. Part 1: Global Sustainability Challenges Facing the Hospitality Industry. 1. Climate Change. 2. Biodiversity Loss. 3. Water Scarcity. 4. Human Rights Risks along the Supply Chain. 5. Risk Management. Part 2: Operational Sustainability in Hospitality. 6. Food Waste and Net Zero Ambitions. 7. Food and Beverage Sustainability Criteria. 8. Future of Food and Menu Design. 9. From Wellness to Wellbeing. 10. Balancing Health and Safety with Sustainbility. 11. Incentivizing Guests to Save Resources. 12. Charging Guests for Carbon Emissions. 13. Sustainable Procurement and Product Certification. 14. Zero Plastic in Hotels. 15. Rewarding Employees for Sustainability Commitment. 16. Attracting Talent through Sustainability. Part 3: Hospitality Strategies, Metrics and Stakeholder Participation. 17. Green Teams and Unlocking Collective Intelligence. 18. Supplier Relationship and Sustainability Standards. 19. Return on Sustainability Investments. 20. Key Metrics and Reporting Sustainability. 21. Marketing Sustainability. 22. Communicating Sustainability to Guests. 23. Engaging Guests in the Sustainability Experience. 24. Stakeholder Engagement and Regenerative Hospitality. 25. Hotels and e-Mobility. 26. Incorporating Nature in Sustainable Hotel Design. 27. The Greater Purpose of Hospitality. Conclusion.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
UK's Competition;Cultured Meat;Sustainable Human Resources Management;SDG;Green Energy;Energy Conservation;Business Case;Sustainable Procurement Policies;Preventing Food Waste;Food Waste;Hospitality Industry;Sustainability Endeavours;SDG Target;CSR Activity;Lodging Companies;EV;EV Charge;Biophilic Design;CSR Initiative;Soneva Fushi;Sustainable Talent;Hotel Management Agreements;Energy Star;Ethical Recruitment;TBL Approach
Introduction. Part 1: Global Sustainability Challenges Facing the Hospitality Industry. 1. Climate Change. 2. Biodiversity Loss. 3. Water Scarcity. 4. Human Rights Risks along the Supply Chain. 5. Risk Management. Part 2: Operational Sustainability in Hospitality. 6. Food Waste and Net Zero Ambitions. 7. Food and Beverage Sustainability Criteria. 8. Future of Food and Menu Design. 9. From Wellness to Wellbeing. 10. Balancing Health and Safety with Sustainbility. 11. Incentivizing Guests to Save Resources. 12. Charging Guests for Carbon Emissions. 13. Sustainable Procurement and Product Certification. 14. Zero Plastic in Hotels. 15. Rewarding Employees for Sustainability Commitment. 16. Attracting Talent through Sustainability. Part 3: Hospitality Strategies, Metrics and Stakeholder Participation. 17. Green Teams and Unlocking Collective Intelligence. 18. Supplier Relationship and Sustainability Standards. 19. Return on Sustainability Investments. 20. Key Metrics and Reporting Sustainability. 21. Marketing Sustainability. 22. Communicating Sustainability to Guests. 23. Engaging Guests in the Sustainability Experience. 24. Stakeholder Engagement and Regenerative Hospitality. 25. Hotels and e-Mobility. 26. Incorporating Nature in Sustainable Hotel Design. 27. The Greater Purpose of Hospitality. Conclusion.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
UK's Competition;Cultured Meat;Sustainable Human Resources Management;SDG;Green Energy;Energy Conservation;Business Case;Sustainable Procurement Policies;Preventing Food Waste;Food Waste;Hospitality Industry;Sustainability Endeavours;SDG Target;CSR Activity;Lodging Companies;EV;EV Charge;Biophilic Design;CSR Initiative;Soneva Fushi;Sustainable Talent;Hotel Management Agreements;Energy Star;Ethical Recruitment;TBL Approach
