00000cam a22000008i 4500 UP-99796217613440645 Buklod 20200723092446.0 t r |||| u| ta 200723s2017 xx d r |||| u| 9781138915367 (iLib)UPD-00516575016 DLC DCHE rda eng DMLUC TX 911.3 M27 S56 2017 Legrand, Willy author. Sustainability in the hospitality industry principles of sustainable operations Willy Legrand, Philip Sloan and Joseph S. Chen. Third edition. Londo Routledge 2017. xxiii, 524 pages color illustrations text rdacontent unmediated rdamedia volume rdacarrier Earlier editions were entered under Sloan, Philip. Includes bibliographical references and index. 1. The rationale for sustainable development -- 2. Sustainable development and the hospitality industry -- 3. Energy management -- 4. Waste management -- 5. Water management -- 6. Eco-design and facilities development -- 7. Food security -- 8. Agriculture and sourcing -- 9. Sustainable food and beverage management -- 10. Responsible consumer behaviour -- 11. Accessibility in hospitality and tourism -- 12. Corporate social responsibility and social entrepreneurship -- 13. Responsible marketing and branding -- 14. Environmental management systems, sustainability performance and auditing -- 15. Certification processes and ecolabels -- 16. Investing, financing, performing and decision-making in sustainability -- 17. Internalising externalities and environmental accountability -- 18. Benchmarking, reporting and communicating sustainability. "Sustainability in the Hospitality Industry, Third Edition, is the only book available to introduce students to economic, environmental and socially sustainable issues specifically facing the industry as well as exploring ideas, solutions and strategies of how to manage operations in a sustainable way."--Provided by publisher. Hospitality industry Management. Hospitality industry Environmental aspects. Social responsibility of business. Sustainability. Sloan, Philip author. Chen, Joseph S. author. FO UPD DCHE TX 911.3 M27 S56 2017 Book