Sustainability in the Hospitality Industry

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  • Format: Nonspecific Binding
  • Copyright: 2011-08-11
  • Publisher: Routledge
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While the moral, ethical, social and political arguments for taking action are becoming ever more persuasive and more widely accepted, both the management and stakeholders of food and beverage service operations need to have clear commercial reasons for investing time and money in environmental and social initiatives. We present the two sides to commercial motivation: incentives that reward action and penalties for failure to act. A variety of new opportunities are presented to restaurant operations to save costs through more efficient usage of utilities and foodstuffs. Lower waste disposal costs. Increased customer base with green consumers and improved relations with the local community. Better staff morale resulting in lower turnover, lower absenteism and greater commitment to quality. On the downside, for those businesses that do not act risk several negative impacts. Brand image is likely to be tarnished. Market share will be lost and some shareholders will not be attracted by a poor public profile. Lastly, there is a growing trend towards stricter environmental legislation, action taken in advance will make it easier to meet new laws as they come into force in the future. Successful restaurant management is not only about respect to the environment and to society it is also about making a profit. The main purpose of this book is to prepare future entrepreneurs for a rapidly changing and highly competitive industry. Professionals who succeed have learnt to pay attention to current trends, good marketing, quality, financial control and efficient management. We try to develop in the most useful manner for the student the best approach to cost control, contemporary trends in menu design in addition to "healthy eating", computer technology and the use of internet primarily in the distribution of food products and beverages. Some operations have already done much on the path to sustainability. Case studies from independent restaurants, restaurant chains and hotel companies will be used to illustrate to students what can be done. It is anticipated that information and feedback will be received from companies and will be incorporated into the text. Additionally, web-links will be made available for project work and a hands-on approach in the form of recommended assignments, quizzes and additional reading sources will hopefully make this book a useful accompaniment to classroom teaching * Provides revealing and refreshing ideas in line with the management concepts of tomorrow * Presents viable strategies for saving energy and promoting a positive image for F&B providers * Demonstrates the incentives that will reward action and includes case studies as illustration

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