Sustainability in the Hospitality Industry ─ Principles of sustainable operations

Sustainability in the Hospitality Industry, third edition, is the only book available to introduce the students to economic, environmental and social sustainable issues specifically facing the industry as well as exploring ideas, solutions, and strategies of how to manage operations in a sustainable way. Since the second edition of this book there have been many important developments in this field and this has been updated in the following ways:

• Updated content including sustainable food systems, hotel energy solutions, impacts of technology, water & food waste in the hotel setting, green hotel design & the changing nature of migrant workers & conditions.
• New chapter exploring the different aspects & controversial definitions of sustainability in hospitality.
• Updated & new international case studies with reflective questions throughout to explore key issues and show real life operational responses to sustainability within the hospitality industry in a variety of destinations.
• Enhanced online material for students & lecturers including: video interviews with practitioners, testbank, discussion questions, weblinks & PPT’s

This accessible and comprehensive account of Sustainability in the Hospitality Industry is essential reading for all students and future managers

Willy Legrand Department of Tourism, Hospitality & Event Management, IUBH School of Business and Management, Bonn, Germany.

Philip Sloan Department of Tourism, Hospitality & Event Management, IUBH School of Business and Management, Bonn, Germany.

Joseph S. Chen Department of Recreation, Park and Tourism Studies, Indiana University, Bloomington, USA.