Sustainable hospitality and tourism management:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Oakville, ON, Canada
Society Publishing
2019
|
| Online-Zugang: | FHD01 |
| Beschreibung: | Description based upon print version of record |
| Beschreibung: | 1 Online-Ressource (xvi, 220 Seiten) |
| ISBN: | 9781774070130 |
Internformat
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| 041 | 0 | |a eng | |
| 049 | |a DE-1050 | ||
| 100 | 1 | |a MacLean, Margaret Ann |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Sustainable hospitality and tourism management |c Margaret Ann MacLean |
| 264 | 1 | |a Oakville, ON, Canada |b Society Publishing |c 2019 | |
| 300 | |a 1 Online-Ressource (xvi, 220 Seiten) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Description based upon print version of record | ||
| 505 | 8 | |a Cover; Half Title Page; Title Page; Copyright Page; About the Editor; Table of Contents; List of Figures; List of Tables; Preface; Introduction; Chapter 1 The Basic Concepts of Sustainable Hospitality and Tourism Management; 1.1 Summary; 1.2 An Overview of the Hospitality and Tourism Industry; 1.3 The Management of the Hospitality and Tourism Sector; 1.4 The Rise Of Sustainable Tourism: The Rationale For Sustainable Development; 1.5 Conclusion; Chapter 2 The Environmental Issues in the 21st Century; 2.1 Summary; 2.2 Dealing With the Climate Change | |
| 505 | 8 | |a 2.3 The Problem of Energy and Waste Management2.4 Environmental Issues and the Community; 2.5 Environmental Issues and the Employee Engagement; 2.6 Conclusion; Chapter 3 Sustainable Travel; 3.1 Summary; 3.2 Sustainable Travel For Social Good: The Altruvistas Journey Model; 3.3 What Exactly is an Ethical Destination?; 3.4 Voluntourism; 3.5 Conclusion; Chapter 4 Food Security; 4.1 Summary; 4.2 Agriculture and Food Sourcing; 4.3 Sustainable Food and Beverage Management; 4.4 Case Studies of Sustainable Food and Beverage Management; 4.5 Conclusion; Chapter 5 Corporate Social Responsibility | |
| 505 | 8 | |a 5.1 Summary5.2 Responsible Marketing and Branding; 5.3 Certification Processes and Ecolabels; 5.4 Investing, Financing, and Decision-Making in Sustainability; 5.5 Internalizing Externalities and Environmental Accountability; 5.6 Benchmarking, Reporting, and Communicating Sustainability; 5.7 Conclusion; Chapter 6 The Role of the Consumers; 6.1 Summary; 6.2 The Responsible Consumer Behaviors; 6.3 Partnering With The Communities; 6.4 Encouraging Social Entrepreneurship; 6.5 Making The Consumers Accountable Through Regulation; 6.6 Conclusion; Chapter 7 Eco-Design and Facilities Development | |
| 505 | 8 | |a 7.1 Summary7.2 Considerations To Make In The Development of Hospitality Facilities; 7.3 Relationships Between A Building Design and the Environment; 7.4 Coming Up With The Ideal Designs; 7.5 Conclusion; Chapter 8 Training The Employees in the Tourism and Hospitality Industry; 8.1 Summary; 8.2 Identifying the Needs of the Training Programs; 8.3 Training Strategies and Approaches; 8.4 Affirmative Programs; 8.5 Conclusion; References; Index | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe |
| 912 | |a ZDB-30-PQE | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-030871428 | ||
| 966 | e | |u https://ebookcentral.proquest.com/lib/th-deggendorf/detail.action?docID=5655700 |l FHD01 |p ZDB-30-PQE |q FHD01_PQE_Kauf |x Aggregator |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1804179408619044864 |
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| any_adam_object | |
| author | MacLean, Margaret Ann |
| author_facet | MacLean, Margaret Ann |
| author_role | aut |
| author_sort | MacLean, Margaret Ann |
| author_variant | m a m ma mam |
| building | Verbundindex |
| bvnumber | BV045486482 |
| collection | ZDB-30-PQE |
| contents | Cover; Half Title Page; Title Page; Copyright Page; About the Editor; Table of Contents; List of Figures; List of Tables; Preface; Introduction; Chapter 1 The Basic Concepts of Sustainable Hospitality and Tourism Management; 1.1 Summary; 1.2 An Overview of the Hospitality and Tourism Industry; 1.3 The Management of the Hospitality and Tourism Sector; 1.4 The Rise Of Sustainable Tourism: The Rationale For Sustainable Development; 1.5 Conclusion; Chapter 2 The Environmental Issues in the 21st Century; 2.1 Summary; 2.2 Dealing With the Climate Change 2.3 The Problem of Energy and Waste Management2.4 Environmental Issues and the Community; 2.5 Environmental Issues and the Employee Engagement; 2.6 Conclusion; Chapter 3 Sustainable Travel; 3.1 Summary; 3.2 Sustainable Travel For Social Good: The Altruvistas Journey Model; 3.3 What Exactly is an Ethical Destination?; 3.4 Voluntourism; 3.5 Conclusion; Chapter 4 Food Security; 4.1 Summary; 4.2 Agriculture and Food Sourcing; 4.3 Sustainable Food and Beverage Management; 4.4 Case Studies of Sustainable Food and Beverage Management; 4.5 Conclusion; Chapter 5 Corporate Social Responsibility 5.1 Summary5.2 Responsible Marketing and Branding; 5.3 Certification Processes and Ecolabels; 5.4 Investing, Financing, and Decision-Making in Sustainability; 5.5 Internalizing Externalities and Environmental Accountability; 5.6 Benchmarking, Reporting, and Communicating Sustainability; 5.7 Conclusion; Chapter 6 The Role of the Consumers; 6.1 Summary; 6.2 The Responsible Consumer Behaviors; 6.3 Partnering With The Communities; 6.4 Encouraging Social Entrepreneurship; 6.5 Making The Consumers Accountable Through Regulation; 6.6 Conclusion; Chapter 7 Eco-Design and Facilities Development 7.1 Summary7.2 Considerations To Make In The Development of Hospitality Facilities; 7.3 Relationships Between A Building Design and the Environment; 7.4 Coming Up With The Ideal Designs; 7.5 Conclusion; Chapter 8 Training The Employees in the Tourism and Hospitality Industry; 8.1 Summary; 8.2 Identifying the Needs of the Training Programs; 8.3 Training Strategies and Approaches; 8.4 Affirmative Programs; 8.5 Conclusion; References; Index |
| ctrlnum | (OCoLC)1088802181 (DE-599)BVBBV045486482 |
| format | Electronic eBook |
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| id | DE-604.BV045486482 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:19:24Z |
| institution | BVB |
| isbn | 9781774070130 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030871428 |
| oclc_num | 1088802181 |
| open_access_boolean | |
| owner | DE-1050 |
| owner_facet | DE-1050 |
| physical | 1 Online-Ressource (xvi, 220 Seiten) |
| psigel | ZDB-30-PQE ZDB-30-PQE FHD01_PQE_Kauf |
| publishDate | 2019 |
| publishDateSearch | 2019 |
| publishDateSort | 2019 |
| publisher | Society Publishing |
| record_format | marc |
| spelling | MacLean, Margaret Ann Verfasser aut Sustainable hospitality and tourism management Margaret Ann MacLean Oakville, ON, Canada Society Publishing 2019 1 Online-Ressource (xvi, 220 Seiten) txt rdacontent c rdamedia cr rdacarrier Description based upon print version of record Cover; Half Title Page; Title Page; Copyright Page; About the Editor; Table of Contents; List of Figures; List of Tables; Preface; Introduction; Chapter 1 The Basic Concepts of Sustainable Hospitality and Tourism Management; 1.1 Summary; 1.2 An Overview of the Hospitality and Tourism Industry; 1.3 The Management of the Hospitality and Tourism Sector; 1.4 The Rise Of Sustainable Tourism: The Rationale For Sustainable Development; 1.5 Conclusion; Chapter 2 The Environmental Issues in the 21st Century; 2.1 Summary; 2.2 Dealing With the Climate Change 2.3 The Problem of Energy and Waste Management2.4 Environmental Issues and the Community; 2.5 Environmental Issues and the Employee Engagement; 2.6 Conclusion; Chapter 3 Sustainable Travel; 3.1 Summary; 3.2 Sustainable Travel For Social Good: The Altruvistas Journey Model; 3.3 What Exactly is an Ethical Destination?; 3.4 Voluntourism; 3.5 Conclusion; Chapter 4 Food Security; 4.1 Summary; 4.2 Agriculture and Food Sourcing; 4.3 Sustainable Food and Beverage Management; 4.4 Case Studies of Sustainable Food and Beverage Management; 4.5 Conclusion; Chapter 5 Corporate Social Responsibility 5.1 Summary5.2 Responsible Marketing and Branding; 5.3 Certification Processes and Ecolabels; 5.4 Investing, Financing, and Decision-Making in Sustainability; 5.5 Internalizing Externalities and Environmental Accountability; 5.6 Benchmarking, Reporting, and Communicating Sustainability; 5.7 Conclusion; Chapter 6 The Role of the Consumers; 6.1 Summary; 6.2 The Responsible Consumer Behaviors; 6.3 Partnering With The Communities; 6.4 Encouraging Social Entrepreneurship; 6.5 Making The Consumers Accountable Through Regulation; 6.6 Conclusion; Chapter 7 Eco-Design and Facilities Development 7.1 Summary7.2 Considerations To Make In The Development of Hospitality Facilities; 7.3 Relationships Between A Building Design and the Environment; 7.4 Coming Up With The Ideal Designs; 7.5 Conclusion; Chapter 8 Training The Employees in the Tourism and Hospitality Industry; 8.1 Summary; 8.2 Identifying the Needs of the Training Programs; 8.3 Training Strategies and Approaches; 8.4 Affirmative Programs; 8.5 Conclusion; References; Index Erscheint auch als Druck-Ausgabe |
| spellingShingle | MacLean, Margaret Ann Sustainable hospitality and tourism management Cover; Half Title Page; Title Page; Copyright Page; About the Editor; Table of Contents; List of Figures; List of Tables; Preface; Introduction; Chapter 1 The Basic Concepts of Sustainable Hospitality and Tourism Management; 1.1 Summary; 1.2 An Overview of the Hospitality and Tourism Industry; 1.3 The Management of the Hospitality and Tourism Sector; 1.4 The Rise Of Sustainable Tourism: The Rationale For Sustainable Development; 1.5 Conclusion; Chapter 2 The Environmental Issues in the 21st Century; 2.1 Summary; 2.2 Dealing With the Climate Change 2.3 The Problem of Energy and Waste Management2.4 Environmental Issues and the Community; 2.5 Environmental Issues and the Employee Engagement; 2.6 Conclusion; Chapter 3 Sustainable Travel; 3.1 Summary; 3.2 Sustainable Travel For Social Good: The Altruvistas Journey Model; 3.3 What Exactly is an Ethical Destination?; 3.4 Voluntourism; 3.5 Conclusion; Chapter 4 Food Security; 4.1 Summary; 4.2 Agriculture and Food Sourcing; 4.3 Sustainable Food and Beverage Management; 4.4 Case Studies of Sustainable Food and Beverage Management; 4.5 Conclusion; Chapter 5 Corporate Social Responsibility 5.1 Summary5.2 Responsible Marketing and Branding; 5.3 Certification Processes and Ecolabels; 5.4 Investing, Financing, and Decision-Making in Sustainability; 5.5 Internalizing Externalities and Environmental Accountability; 5.6 Benchmarking, Reporting, and Communicating Sustainability; 5.7 Conclusion; Chapter 6 The Role of the Consumers; 6.1 Summary; 6.2 The Responsible Consumer Behaviors; 6.3 Partnering With The Communities; 6.4 Encouraging Social Entrepreneurship; 6.5 Making The Consumers Accountable Through Regulation; 6.6 Conclusion; Chapter 7 Eco-Design and Facilities Development 7.1 Summary7.2 Considerations To Make In The Development of Hospitality Facilities; 7.3 Relationships Between A Building Design and the Environment; 7.4 Coming Up With The Ideal Designs; 7.5 Conclusion; Chapter 8 Training The Employees in the Tourism and Hospitality Industry; 8.1 Summary; 8.2 Identifying the Needs of the Training Programs; 8.3 Training Strategies and Approaches; 8.4 Affirmative Programs; 8.5 Conclusion; References; Index |
| title | Sustainable hospitality and tourism management |
| title_auth | Sustainable hospitality and tourism management |
| title_exact_search | Sustainable hospitality and tourism management |
| title_full | Sustainable hospitality and tourism management Margaret Ann MacLean |
| title_fullStr | Sustainable hospitality and tourism management Margaret Ann MacLean |
| title_full_unstemmed | Sustainable hospitality and tourism management Margaret Ann MacLean |
| title_short | Sustainable hospitality and tourism management |
| title_sort | sustainable hospitality and tourism management |
| work_keys_str_mv | AT macleanmargaretann sustainablehospitalityandtourismmanagement |