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Journal articles on the topic 'Sustainable Hospitality'
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Mancebo, Eunice, Deutsch Simone Feigelson, Orlando Celso Longo, and Luciano Dos Santos Pereira. "SUSTAINABLE CIVIL ENGINEERING AND HOSPITALITY." Engevista 16, no. 2 (June 27, 2013): 191. http://dx.doi.org/10.22409/engevista.v16i2.471.
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Before the formation of new concepts and awareness, both popular as institutional, sustainability is solidifying and consolidating itself on numerous fronts. The tourism and hospitality have made efforts to harmonize tendencies in a way to promote and consolidate this trend as a solution. The aim of this paper was to propose and establish a reflection on what would be the best certification to be used in Brazilian green buildings having as reference, five types of certificates used internationally in green projects that underline the sustainability dimension. It is necessary that construction companies along with the hotel chains have a model to assess the impact of a green building in tourism, accommodation and its impact on stakeholders. We understand that there isn’t an ideal certification for green hotel buildings, so the relevance of this article to propose a reflection about the methodology of a green certificate that meets the requirements of a tropical country such as Brazil.
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Melissen, Frans. "Sustainable hospitality: a meaningful notion?" Journal of Sustainable Tourism 21, no. 6 (July 2013): 810–24. http://dx.doi.org/10.1080/09669582.2012.737797.
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Shen, Leiyan, Jianwei Qian, and Sandy C. Chen. "Effective Communication Strategies of Sustainable Hospitality: A Qualitative Exploration." Sustainability 12, no. 17 (August 26, 2020): 6920. http://dx.doi.org/10.3390/su12176920.
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Sustainability is a pivotal issue for the development of hospitality. The industry has attempted multiple ways to achieve this goal, with effective communication being one of the most prevalent ones. However, the communication effect which hospitality has obtained in terms of persuading customers to practice sustainability is imperfect. This study draws upon the communication literature and textually analyzes hospitality professionals’ perception worldwide to generate a typology for hospitality practitioners to follow while conducting communication with customers on sustainability. The findings suggest two strategies and seven tactics that are of value to help hospitality achieve better communication. Thus, this study can extend the current communication theories on how to undertake sustainable hospitality communication and elucidate its operation in the industry.
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Azouz, Mona, and Abeer Galal. "Sustainable Site Assessment: A way to Sustainable Hospitality in Egypt." Procedia Environmental Sciences 34 (2016): 360–74. http://dx.doi.org/10.1016/j.proenv.2016.04.032.
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MacKenzie, Niall, and Martin Joseph Gannon. "Exploring the antecedents of sustainable tourism development." International Journal of Contemporary Hospitality Management 31, no. 6 (June 10, 2019): 2411–27. http://dx.doi.org/10.1108/ijchm-05-2018-0384.
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PurposeThe authors use two historical case studies (UK and Costa Rica) to explore the antecedents and legitimisation of sustainable development in hospitality and tourism, demonstrating the value of historical analysis through careful consideration of motivations, context and development type under different circumstances.Design/methodology/approachUsing government and private archival materials, oral history testimonies, industry reports and secondary literature, the authors deploy careful historical analysis of developing and developed country approaches to two cases of hospitality and tourism development and how this impacts on notions of sustainability.FindingsIssues surrounding sustainability in hospitality and tourism are longstanding and impacted by their situated context. In considering “bottom-up” and “top-down” approaches, this study finds that the private-sector is critical in legitimising tourism and hospitality development through addressing sustainability aims.Research limitations/implicationsIssues faced in developing hospitality and tourism markets should not be taken in isolation, and, by drawing upon historical cases, scholars can better-understand how developed tourism markets shape the sustainability of developing contexts.Practical implicationsThis study demonstrates how sustainability can be legitimised over time and in different contexts, in both government-led and business-led approaches, providing lessons for understanding the mechanisms by which to address these issues in future.Originality/valueHistorical analyses in hospitality and tourism remain relatively few. This study illustrates the theoretical and practical value of historical analysis of the pathway to legitimacy for sustainable tourism development.
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de Lange, Deborah, and Rachel Dodds. "Increasing sustainable tourism through social entrepreneurship." International Journal of Contemporary Hospitality Management 29, no. 7 (July 10, 2017): 1977–2002. http://dx.doi.org/10.1108/ijchm-02-2016-0096.
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Purpose The purpose of this paper is to explore the link between social entrepreneurship and sustainable tourism and to examine the Canadian context in this regard. Design/methodology/approach The methodology entails a case study approach that includes a thorough review of the related literature and of any existing Canadian sources of hospitality and tourism social entrepreneurship/intrapreneurship projects to determine the state of the Canadian industry with respect to sustainability. Findings Findings show that there are limited showcased hospitality and tourism social entrepreneurship projects in Canada. Two main assumptions related to the Canadian context can be drawn from this search: (1) There is a lack of hospitality and tourism social entrepreneurship projects and/or, (2) hospitality and tourism social entrepreneurship projects and/or businesses are not recognized and/or there is a lack of awareness of them. Research limitations/implications This study assessed the situation in Canada and although it was comprehensive under conditions of limited data availability, it cannot speak to social entrepreneurship in sustainable hospitality and tourism globally, which is a future research opportunity. Practical implications The design of a national incentive program would encourage industry sustainability through tax breaks. This voluntary system would require that firms provide standardized annual reports with their tax filings so that reliable industry data could be collected for analysis and understanding of the sustainability of the industry. Participating firms would be distinguished on a public list. Originality/value This research has theorized on the connection of social entrepreneurship to sustainable hospitality and tourism such that social entrepreneurship drives sustainable industry growth. This is also the first study of its kind to explore social entrepreneurship’s potential contribution to the sustainability of this industry.
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Nwosu, Belinda. "Hospitality education: sustainable empowerment opportunities for Nigerian women." Worldwide Hospitality and Tourism Themes 6, no. 1 (February 4, 2014): 62–76. http://dx.doi.org/10.1108/whatt-10-2013-0039.
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Purpose – The aim of this paper is to explore sustainable tourism initiatives, particularly by identifying the extent to which hospitality education has empowered Nigerian female graduates in their professional and economic circumstances. Design/methodology/approach – The scope is limited to graduates from an all-female institution offering tertiary-level programmes in hospitality, using the survey method. Findings – The paper shows significant relationships between level of educational attainment, type of employment engaged in, and the range of income of hospitality graduates. Research limitations/implications – A limitation to this study is the relatively small size of the sample (300) and subsequent number of respondents (80). Practical implications – The implications follow through from the potential strategies identified in the study that may be adopted by the tourism industry for achieving the Millennium Development Goals (MDGs) and the principles of the UN Global Compact particularly in the promotion of sustainable initiatives for women through hospitality education. Originality/value – Gender and empowerment in tourism has been researched extensively from a commercial standpoint. However, this paper address the gap in the literature as it relates to specialised hospitality education as a contributory factor in the empowerment of women.
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Pérez-Pineda, Felipe, Jose Manuel Alcaraz, and Carlos Colón. "Creating Sustainable-Value in the Hospitality Industry." Academy of Management Proceedings 2016, no. 1 (January 2016): 12105. http://dx.doi.org/10.5465/ambpp.2016.12105abstract.
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Melnykova, Maryna, Yеlyzaveta Gradoboіeva, Tetiana Mirzodaieva, and Nadiia Ragulina. "Complex Modernization of Public Infrastructure and Hospitality as a Factor in the Sustainable Development of the City in Ukraine." European Journal of Sustainable Development 9, no. 1 (February 1, 2020): 183. http://dx.doi.org/10.14207/ejsd.2020.v9n1p183.
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The sustainable development of the city involves the solving of economic, environmental and social problems through the modernization of various spheres of the urban economy. The modernization of related and interrelated spheres of the city’s economy should be based on an integrated approach. The hospitality and public infrastructure are such spheres. Their relationship is due to both technical and technological features and the possibilities of achieving the goals of sustainable development of the city (the hospitality sector contributes to the growth of openness of the city and the life support and environmental sustainability of the city directly depends on the state and development of public infrastructure). The priorities of the modernization of public infrastructure and hospitality for sustainable development of the city have been determined. The condition of the public infrastructure and hospitality in cities of Ukraine was analyzed from the point of view of modernization for sustainable development. The experience of modernization of public infrastructure and hospitality in sustainable European cities (including improving energy efficiency, strengthening environmental safety, creating a barrier-free environment) has been studied. The technical, technological, financial and institutional features that determine the feasibility of modernizing the public infrastructure and hospitality based on the principles of an integrated approach have been determined. The recommendations of the mechanism of public-private partnership using in the implementation of projects for the modernization of public utilities infrastructure and hospitality of the city have been developed. The decision-making tools for managing resources have been proposed for the justification and implementation of a project to modernize public infrastructure and hospitality based on a comprehensive approach.
Key Words: city, sustainable development, public infrastructure, hospitality, modernization, integrated approach.
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Fatoki, Olawale. "Sustainable leadership and sustainable performance of hospitality firms in South Africa." Entrepreneurship and Sustainability Issues 8, no. 4 (June 30, 2021): 610–21. http://dx.doi.org/10.9770/jesi.2021.8.4(37).
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Stansfield, Maree Louise. "Hospitality artisans and sustainability." Hospitality Insights 2, no. 1 (June 18, 2018): 7–9. http://dx.doi.org/10.24135/hi.v2i1.29.
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This article reports the findings of a study identifing modern artisans as potential harbingers of the hospitality fraternity, claiming an authentic sustainability consciousness embedded in the hospitality business DNA is a key ingredient toward success. The ‘DNA’ finding helps identify the importance and necessity for hospitality operators to reflect on their reasoning for pursuing a sustainable business model over the conventional equivalent. Artisans influence significant societal, economic and political change. With so much concern around sustainability, and the revival of artisan production, hospitality artisans are likely contemporary versions of their historic namesakes.
History portrays artisans as entrepreneurial, status-quo disrupters, challengers of social problems, and positive influences on the well-being of society [1–3]. It is said that the radical artisan voice revolted against a dehumanised way of life, cared for its society and was instrumental in generating hope for a better future [3]. Similarly, modern-day artisans identified with their historic counterparts and described their potential contribution to societal change in a sustainability context as hospitality artisans. A research participant demonstrated this:
And you look at where potential problems are in the food supply, you know if you want to create a dynamic food supply you need to encourage it. It’s the small artisan producers which are on the cutting edge that influence the major cultural values of a country. (Research participant)
Indeed, the success of a hospitality sustainable business model lies in an operator’s ability to understand, generate and embed a mind-set in the business that insists on environmental stewardship, social well-being and economic success. All eight artisans interviewed in this study demonstrated high levels of perseverance, innovation and like-minded network building when faced with obstacles that threatened their sustainable business model. Sustainability was deeply entrenched in what one referred to as his ‘backstory’, and in the ‘DNA’ of their businesses, and this appeared to fuel their determination when faced with challenges. Their spheres-of-influence (customers, regulatory bodies, industry and education providers) were at times perceived as road-blocks, hindering their sustainability-focused intentions. When this occurred, the artisans moved from being impacted stakeholders within a sphere-of-influence and, instead, turned into agents of change. They created, used and developed innovative mechanisms, internal policies, educational processes, and built tribes of enabling like-minded others to foster their sustainability practices. The sustainability consciousness provides the fuel and resilience to navigate a new and progressive pathway to operational success. The artisans demonstrated an unrelenting drive to practice sustainable principles and found ways of overcoming any hurdles they came up against. The artisans, like their historic namesakes, were agents of change and the following research extract showcases the sustainability consciousness in action:
I think the more you make something exciting and sustainable the norm that’s how you can change the world. You don’t change it by sitting back doing nothing and waiting for someone else to do it and sipping on your Coca-Cola hoping that some other person’s gonna save the boat, when it’s filling full of water. If you want to change the world you know you need to get off your arse and do it. (Research participant)
This study sought to find practical solutions for hospitality operators considering the less-travelled road of sustainability. The artisans articulated why they were so intent on a sustainable business model, and this reasoning manifested as the sustainable DNA of their hospitality operation – the most important element enabling them to put this into action. This is important for operators because it illustrates the level of resilience and determination needed to embark on a less conventional business journey and to create, operate and maintain a successful and sustainable hospitality business. Most significantly, however, it suggests to operators that it may not be enough to know ‘how’ to operationalise sustainability in a practical sense. This study’s findings illustrated that a sustainable model demands so much more from an operator than the conventional equivalent. It must be recognised that it may not even be enough if the operator has an entrepreneurial mind-set. It is advisable that the operators reflect on ‘why’ they want to pursue a sustainable business model. The importance of an authentic sustainability consciousness is highlighted as a more favourable starting point from which to orientate the journey and realise success.
Forward thinking hospitality operators will choose to navigate a sustainability-focused road, currently a road less travelled. Primarily, at the root of change, is the progressive thinking hospitality operator, an artisan producer with a sustainable consciousness that manifests as the resilience and fuel to carve a new road.
More information about this study is in the master’s thesis document [4]. Pending examiners’ approval, the thesis can be accessed from AUT scholarly commons: https://tuwhera.aut.ac.nz/open-theses. Currently, a copy is available from the author.
Corresponding author
Maree Stansfield can be contacted at mareelouisestansfield@gmail.com
References
(1) Chartist Poetry. The Northern Star and Leeds General Advertiser Dec 4, 1841. British Library website. http://bit.ly/2l7LLKv (accessed Jun 15, 2018).
(2) Howell, M. C. Fixing Movables: Gifts by Testament in Late Medieval Douai. Past & Present 1996, 150(1), 3–45. https://doi.org/10.1093/past/150.1.3 (3) Lucie-Smith, E. The Story of Craft: The Craftsman's Role in Society. Ithaca, NY: Cornell University Press, 1981.
(4) Stansfield, M. L. Exploring How Hospitality Artisans Operationalise Sustainability: “How Do They Do It?”; Master’s Thesis, Auckland University of Technology, New Zealand, 2016.
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Ali, Alisha, Hilary Catherine Murphy, and Sanjay Nadkarni. "Hospitality employers’ perceptions of technology for sustainable development: The implications for graduate employability." Tourism and Hospitality Research 18, no. 2 (March 8, 2016): 131–42. http://dx.doi.org/10.1177/1467358416636929.
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This paper investigates hospitality employers’ perspectives of two key interdisciplinary subjects, i.e. sustainable development and information technology in the context of hospitality education, particularly graduate employability. A qualitative approach is deployed at this stage of the research with semi-structured interviews conducted with employers of hospitality graduates that represent diverse stakeholders in the industry. Respondents had varying interpretations of the meaning of sustainable development and the role of technology in their businesses. Sustainability is not currently prioritised as a critical employability skill; however, employers clearly appreciate the value of sustainability for their business and recognise how technology might support sustainable development. This is the first effort to investigate employers’ perspectives of the interdisciplinary subjects of technology and sustainable development in hospitality management undergraduate education.
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Stansfield, Maree L., Alison McIntosh, and Jill Poulston. "Hospitality artisan entrepreneurs’ perspectives of sustainability." Hospitality & Society 10, no. 3 (September 1, 2020): 313–34. http://dx.doi.org/10.1386/hosp_00026_1.
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Artisan entrepreneurs are argued to be creative disruptors of business norms influencing societal, political and economic change. Yet, studies of small- and medium-sized hospitality artisan enterprises are few, especially studies of their sustainability practice. This interpretive study used qualitative in-depth interviews with eight New Zealand hospitality operators who are deemed artisan entrepreneurs to glean exploratory insights into their perspectives of sustainability in their enterprises. Thematic analysis revealed four overarching conceptual themes that captured the artisans’ journeys against the tide of conventional business mores towards sustainable practice. The themes were the backstory, a road less travelled, tribe of journey-makers and rewards of the journey. The findings highlight that the sustainable hospitality business model demands much more than the conventional equivalent. As such, the findings reveal a sustainability consciousness as the driving motive and important starting point. The study also provides some evidence to confirm hospitality artisan entrepreneurs as creative disruptors in the global sustainable business agenda.
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Haulle, Evaristo. "Accumulation Tendency, Sustainable Tourism and Hospitality in Tanzania." International and Multidisciplinary Journal of Social Sciences 8, no. 1 (March 30, 2019): 79. http://dx.doi.org/10.17583/rimcis.2019.3314.
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Sustainable tourism depends on, among others, culture and interaction between members of a given community, flow of tourists and political climate of the host country, and hospitality of the service providers. It assumes that nature of the economy and relation of production and tranquillity define the sustainability of tourism. This paper presents the case of Ngorongoro district where Ngorongoro Conservation Area Authority (NCAA) and Loliondo Game Controlled Area (LGCA) are situated. Resources in these areas were sustained under the local community for centuries before the application of the modern approaches, which involved land alienation. The alienation of land led to the loss of pastures, eviction and relocation of Maasai pastoralists from NCAA. The situation made the pastoralists lose their livelihood options. Some development initiatives were prohibited. Community members started to fight with investors on access to resources. Moreover, search for alternative sources of living drove them into illegal practices of robbing travellers. Indeed, poaching and illegal transfers of wild animals by colluding with those in power made a few individuals benefit from the practices. As a result, the accumulation tendency made the hosting community lose their resources and the livelihood options as well. In this way, the only immediate option was trespassing to the existing resources and users; hence, malfunctioning of the sector. Thus, this paper argues that, in order to realise sustainable tourism and curb the emerging hostility between the resource hosts and the greedy individuals, community participation is paramount.
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Pappas, Nikolaos. "Sustainable value creation in hospitality: guests on earth." International Journal of Spa and Wellness 1, no. 3 (September 2, 2018): 230–31. http://dx.doi.org/10.1080/24721735.2019.1586374.
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Foris, Diana, Natalia Crihălmean, and Teodora Maria Pănoiu. ""THE NEW TECHNOLOGIES AND SUSTAINABLE PRACTICES IN HOSPITALITY"." SERIES V - ECONOMIC SCIENCES 13(62), no. 2 (December 21, 2020): 65–74. http://dx.doi.org/10.31926/but.es.2020.13.62.2.7.
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The purpose of this paper is to provide a perspective on the possibility of implementing new technologies and sustainable practices in hotels, conducting a case study on the four-star Alpin Hotel, located in the resort Poiana Brasov in Romania. The study includes a specific way of analysis; in this sense a set of assessment criteria was developed based on the following topics: environmentally friendly practices, staff attitude, technology, smart room, product design, robots and AI. The results are useful for hotel owners and managers
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Arsawan, I. Wayan Edi, Viktor Koval, Ni Putu Santi Suryantini, and Yuriy Polyezhayev. "Shifting consumers’ sustainable behavior in the hospitality industry." E3S Web of Conferences 280 (2021): 02001. http://dx.doi.org/10.1051/e3sconf/202128002001.
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Although research on hotel booking intention has been carried out in the last decade, the research that reveals the role of hotel reservation information through online consumer reviews in the millennial generation is still very rare. This study aims to determine the factors of online consumer reviews that affect hotel booking intentions for the millennial generation in Bali, Indonesia. This study uses a quantitative approach by distributing questionnaires to 385 respondents through a non-probability sampling technique, namely purposive sampling. The data analysis technique of this research is a multiple linear regression analysis processed using the SPSS 25.0 program. The results reveal that usefulness, timeline, and comprehensiveness have a significant effect on hotel booking intentions. Meanwhile, the volume of online reviews, the positive valence of online reviews, and the negative valence of online reviews are not significant for hotel booking intentions. The research findings reveal the characteristics of the millennial generation which are in line with the theory of reason action that they have their views in making decisions. The research implications are discussed in the paper.
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Nugroho, I., R. Hanafie, Y. I. Rahayu, Sudiyono, Suprihana, H. R. Yuniar, R. Azizah, and R. Hasanah. "Sustainable Hospitality and Revisit Intention in Tourism Services." Journal of Physics: Conference Series 1908, no. 1 (June 1, 2021): 012004. http://dx.doi.org/10.1088/1742-6596/1908/1/012004.
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Bratton, Andrew. "The role of talent development in environmentally sustainable hospitality." Worldwide Hospitality and Tourism Themes 10, no. 1 (February 12, 2018): 69–85. http://dx.doi.org/10.1108/whatt-10-2017-0069.
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Purpose The purpose of this paper is to examine the role of strategic talent development in supporting environmental management in the hospitality sector, as well as exploring its practical implications. Design/methodology/approach This paper examines a single public sector case study in the hospitality industry, a National Health Service conference centre. This case is part of a larger study in which qualitative and quantitative data were collected in six public and private sector workplaces in Scotland. Findings The findings emphasise the key role of leaders as change agents, and in promoting sustainability and encouraging workplace low-carbon behaviours. The findings demonstrate that an inclusive approach to talent development can play a key role in creating a pro-environmental culture and can significantly contribute to the long-term environmental sustainability of organisations. Research limitations/implications The scale of the research is limited to one public sector case study and restricted to the Scottish hospitality industry. Extending the research to multiple case studies in both the public and private sector in Scotland would be useful. Practical implications This paper makes recommendations about the role of line managers, blended learning strategies, organisational culture and employee participation in supporting workplace learning for sustainability. Originality/value This paper examines the role of strategic talent development in supporting environmental sustainability in the hospitality industry and provides unique insight for both academics and practitioners into a single public sector case study.
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Higgins-Desbiolles, Freya, Emily Moskwa, and Gayathri Wijesinghe. "How sustainable is sustainable hospitality research? A review of sustainable restaurant literature from 1991 to 2015." Current Issues in Tourism 22, no. 13 (October 2017): 1551–80. http://dx.doi.org/10.1080/13683500.2017.1383368.
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Liang, Tonglin Chelsea, and Elena Suen Fei Wong. "Sustainable development: an adaptive re-use solution for the hospitality industry." Worldwide Hospitality and Tourism Themes 12, no. 5 (July 27, 2020): 623–37. http://dx.doi.org/10.1108/whatt-06-2020-0047.
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Purpose This paper aims to explore how adaptive re-use (AR) could be used more frequently and extensively in the hospitality industry as a viable strategy to help achieve the United Nations sustainable development goals (UN SDGs) agenda for 2030. In particular, the paper discusses the benefits and drawbacks of AR and further investigates the appeal of AR over rebuilding, in both a general sense and specific to hospitality settings. Design/methodology/approach The study provides a literature review and thematic analysis based on semi-structured interviews about AR projects and its application in hospitality settings. In so doing, the article draws on knowledge and insights from experts and practitioners involved in AR projects globally. The professional interviewees’ expertize ranges from urban planning, sustainable development, architecture to sustainable hospitality solutions. Findings The results illustrate how AR is a mindset not only applicable to specific buildings or environments but also how it is a vital solution to sustainable development in hospitality. The social, environmental and economic benefits of AR outweigh the challenges and extend to being of regional and even national importance. Practical implications AR projects have the ability to stimulate improvement in the use of space and to transform entire communities – especially if there is more and improved support from local government and the relevant authorities. With sufficient incentives to make the projects economically viable, the outcome would be increased presence of cultural and historic preservation, more conservation of construction materials, energy and other resources relevant to the demolition and construction process. The application of AR contributes to attaining UN SDGs’ targets and the future will see more culturally rich, inclusive, sustainable cities and architecture. Originality/value There seems to be a lack of research in the field of AR in the hospitality context, particularly in relation to achieving the UN SDGs 2030. This paper aims to bridge this gap in knowledge, as well as to provide a starting point for a greater vision and coordination between governments, architects, hospitality professionals and all other involved stakeholders to boost sustainable development through AR.
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Chandran R C, Anu, and Sherry Abraham. "Sustainable Hospitality Management and Dimensions of Environmental Regulations: A Qualitative Study on the Puducherry Perspective." Atna - Journal of Tourism Studies 7, no. 2 (July 1, 2012): 23–40. http://dx.doi.org/10.12727/ajts.8.2.
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Tourism and hospitality, globally, is experiencing a paradigm shift. The modern day tourists and clients of hospitality are very discerning and opt for higher quality and value based products and services. To cater to their needs, a wide range of properties at various scales are being introduced in the sector. At the same time, it is increasingly recognised that unplanned and uncontrolled hospitality ventures are causing certain adverse impacts on the environment. These necessitate thorough supervision of the hospitality projects, both existing as well as upcoming, and positively check whether they are abiding by the prescribed guidelines as prevailing under the environmental notifications. That is, the set up and operations must be actively monitored as per the Environmental Laws and Rules. The accelerated growth of international and domestic tourists to Puducherry resulted in the spurt of hospitality establishments across the destination. This growth can be sustained only if the hotels, resorts, restaurants and other hospitality outlets operate by showing profound consideration towards the environment. The business practices in the hospitality sector of Puducherry are undergoing great transformations, imbibing the latest and the best of things. Technological advancements have also altered traditional patterns and many innovative trends are emerging in the hospitality trade. With the increased impact on the environment owing to large scale establishment and expansion of hospitality projects in Puducherry, comes the need for informed planning and sustainable management as well as education and training for developers, investors, planners, managers and local communities. Owing to this reason, the management of hospitality firms in Puducherry must abide by the Environmental Laws and Rules to prevent haphazard, uncontrolled growth, spatial and land use planning; conforming to strict architectural controls, sewerage facilities and water treatment plants. This paper brings to light the challenges faced by the hospitality industry of Puducherry with regards to consumption and conservation of natural resources, by gathering and analysing the opinion of experts from the hospitality trade and the environmental pollution control organisations. This study elucidates the Environmental Laws and Rules which are necessary, as in the case of the hospitality industry of Puducherry, to curtail adverse effects on the environment. It is for sure that, in the future, quality practices and management styles as guided and enforced by the environmental laws would contribute to resolve many shortcomings faced by the hospitality enterprises in Puducherry.
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Fernández-Robin, Cristóbal, María Soledad Celemín-Pedroche, Paulina Santander-Astorga, and María del Mar Alonso-Almeida. "Green Practices in Hospitality: A Contingency Approach." Sustainability 11, no. 13 (July 9, 2019): 3737. http://dx.doi.org/10.3390/su11133737.
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This study focuses on discovering sustainable practices and possible innovative practices according to factors of Contingency Theory. In order to achieve this, a qualitative approach has been conducted. The study analyses 24 independent hotels. Semi-structured interviews were used in this study and conducted in person with the top managers at each hotel. The results show that, in accordance with Contingency Theory, the organizational behaviour is determined by the environment in which the hotel operates, the size of the establishment, where large- and medium-sized hotels are more committed to sustainable development, the environmental technology adopted and implemented by the hotel, and the main type of clientele, with hotels aimed at business travellers who show greater attention to the environment than those aimed at leisure travellers, mainly associated with socio-cultural values. The factors that were not completely decisive in the results analysed were the age of the hotel and the sex of the hotel owner. Considering the achieved results, this study may also contribute to identifying the most sustainable hotels and can help hotel businesses understand and reap the benefits of following a sustainable path.
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Jones, Peter, David Hillier, and Daphne Comfort. "Sustainability in the hospitality industry." International Journal of Contemporary Hospitality Management 28, no. 1 (January 11, 2016): 36–67. http://dx.doi.org/10.1108/ijchm-11-2014-0572.
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Purpose The purpose of this commissioned paper is to offer some personal reflections on sustainability within the hospitality industry. Design/methodology/approach The paper opens by identifying sustainability as a teasing paradox for the hospitality industry and a short discussion of the characteristics of sustainability. It then explores the growing interest in corporate sustainability and offers a review of the range of academic research into sustainability within the hospitality industry literature. More generally, the authors suggest three fundamental sets of issues that currently face the industry, namely, defining sustainability within the industry, materiality and independent external assurance and sustainable consumption and the industry’s commitment to continuing economic growth. Findings In addressing these three sets of issues, the authors make a number of suggestions. First that definitions of sustainability within the hospitality industry can be interpreted as being constructed around business imperatives rather than an ongoing commitment to sustainability. Second that materiality and external assurance are not treated comprehensively within the industry, which undermines the credibility of the sustainability reporting process. Third that the concept of sustainable consumption and any critique of the industry’s commitment to economic growth are conspicuous by their absence in the both the research literature on sustainability and in sustainability reporting within the industry. Practical implications The paper suggests that the hospitality industry may need to examine how it defines sustainability, to extend its sustainability reporting to embrace materiality and external assurance and to address the issues of sustainable consumption and continuing economic growth if it is to demonstrate a worthwhile and enduring commitment to sustainability. Originality/value The paper provides some accessible personal reflections on sustainability within the hospitality industry and, as such, it will be of interest to academics, students and practitioners interested in the hospitality industry and more widely within the business and management community.
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Font, Xavier. "Sustainability in the hospitality industry: Principles of sustainable operations." Tourism Management 63 (December 2017): 10–11. http://dx.doi.org/10.1016/j.tourman.2017.05.011.
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Menegaki, Angeliki N. "Economic aspects of cyclical implementation in Greek sustainable hospitality." International Journal of Tourism Policy 8, no. 4 (2018): 271. http://dx.doi.org/10.1504/ijtp.2018.098896.
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Menegaki, Angeliki N. "Economic aspects of cyclical implementation in Greek sustainable hospitality." International Journal of Tourism Policy 8, no. 4 (2018): 271. http://dx.doi.org/10.1504/ijtp.2018.10020318.
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Prud’homme, Brigitte, and Louis Raymond. "Implementation of sustainable development practices in the hospitality industry." International Journal of Contemporary Hospitality Management 28, no. 3 (March 21, 2016): 609–39. http://dx.doi.org/10.1108/ijchm-12-2014-0629.
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Purpose This study aims to describe and understand how and to what extent hotel managers adopt sustainable development (SD) practices in their establishment, given the presence of barriers to the adoption of such practices by hotel establishments, and the lack of knowledge as to the ways and means by which an SD orientation is developed and implemented. Design/methodology/approach A qualitative research strategy was chosen to answer the research questions, that is, a multi-site case study of five Canadian hotels. Findings The study shows why and how hotel managers proceeded to develop and implement an SD orientation, as well as the contextual factors that affected the extent to which SD practices were adopted. Research limitations/implications The initial elaboration and validation of a process model of SD adoption in hotel establishments constitute a conceptual building block upon which this complex phenomenon can be further studied. Practical implications This study demonstrates that in the hospitality industry, implementing an SD orientation is a strategy that can be enabled through the provision of required knowledge and expertise as well as appropriate tools and techniques to hotel managers. Originality/value In describing and understanding the dynamics of implementing a SD orientation in five Canadian hotels, this study has provided a conceptually and practically fruitful answer to the question of “how” and “to what extent” hotels adopt SD practices.
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Xu, Xun, and Dogan Gursoy. "A Conceptual Framework of Sustainable Hospitality Supply Chain Management." Journal of Hospitality Marketing & Management 24, no. 3 (September 4, 2014): 229–59. http://dx.doi.org/10.1080/19368623.2014.909691.
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Fasone, Vincenzo, and Guglielmo Faldetta. "Defining a sustainable overbooking approach in the hospitality industry." International Journal of Sustainable Strategic Management 4, no. 1 (2013): 83. http://dx.doi.org/10.1504/ijssm.2013.056403.
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Wang, Chung-Jen. "Do ethical and sustainable practices matter?" International Journal of Contemporary Hospitality Management 26, no. 6 (August 5, 2014): 930–47. http://dx.doi.org/10.1108/ijchm-01-2013-0001.
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Purpose – The purpose of this study is to investigate the influences of Maignan et al.’s (1999) four-dimension model of corporate citizenship (based on economic, ethical, legal and discretionary responsibilities) on business performance in the hospitality sector. Design/methodology/approach – This study obtained its empirical evidence from international tourist hotels in Taiwan and applied structural equation modeling (SEM) analyses. Findings – The results show that ethical and sustainable practices of corporate citizenship have positive effects on employee affective organizational commitment, organizational innovation and customer loyalty, while affective organizational commitment, innovation and customer loyalty all have positive effects on business performance. Most important of all, bootstrap estimations based on SEM show that corporate citizenship has indirect positive effects on business performance through the mediating roles of affective organizational commitment, innovation and customer loyalty. Originality/value – While most prior studies were conducted in Western contexts, based on this work’s empirical investigation of international hotels in Taiwan, it is concluded that proactive corporate social responsibility strategies and practices, such as corporate citizenship, can ultimately increase the overall effectiveness of the hospitality industry in a Chinese context.
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Chang, Chia-Lin, Michael McAleer, and Vicente Ramos. "A Charter for Sustainable Tourism after COVID-19." Sustainability 12, no. 9 (May 1, 2020): 3671. http://dx.doi.org/10.3390/su12093671.
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The SARS-CoV-2 virus that causes the COVID-19 disease is highly infectious and contagious. The long-term consequences for individuals are as yet unknown, while the long-term effects on the international community will be dramatic. COVID-19 has changed the world forever in every imaginable respect and has impacted heavily on the international travel, tourism demand, and hospitality industry, which is one of the world’s largest employers and is highly sensitive to significant shocks like the COVID-19 pandemic. It is essential to investigate how the industry will recover after COVID-19 and how the industry can be made sustainable in a dramatically changed world. This paper presents a charter for tourism, travel, and hospitality after COVID-19 as a contribution to the industry.
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Felicity N Ncube and Oliver Chikuta. "Perceived Economic Impact of Religious Tourism: The Case of Zimbabwe." Hospitality & Tourism Review 1, no. 2 (November 15, 2020): 1–13. http://dx.doi.org/10.38157/hospitality-tourism-review.v1i2.211.
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Purpose: The purpose of the study was to assess the perceived economic impact of religious tourism in Zimbabwe. The research objectives were (1) to determine the nature of religious tourism in Zimbabwe, (2) to determine the key success factor for economically viable religious tourism in Zimbabwe, (3) to ascertain the perceived economic contribution of religious tourism, and finally (4) to propose strategies for economically sustainable religious tourism in Zimbabwe.
Methods: The research adopted a qualitative approach and was descriptive in nature. The study focused on Harare and the study population was made up of a cross-section of tourism service providers in Harare, religious leaders, and the Zimbabwe Tourism Authority. Purposive sampling was used for service providers and as well as religious leaders.
Results: The research findings revealed that there are a lot of religious tourism activities that take place in Zimbabwe, particularly Harare, and normally take the form of pilgrimages, religious conferencing, healing and deliverance nights, and worship. The perceived economic value derived includes employment creation for the locals, an increase in foreign currency generation, and an increase in sales revenue. The research findings also show that for religious tourism to be economically sustainable there is a need for government involvement, re-packaging of the product, and investment in local infrastructure.
Implications: Zimbabwe Tourism Authority and the private sector need to take the religious tourism market seriously and make deliberate efforts to harness this growing market.
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Kiryakova-Dineva, Teodora, Vyara Kyurova, and Yana Chankova. "Soft Skills for Sustainable Development in Tourism: The Bulgarian Experience." European Journal of Sustainable Development 8, no. 2 (June 1, 2019): 57. http://dx.doi.org/10.14207/ejsd.2019.v8n2p57.
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The aim of this paper is to discuss the soft skills acquisition in the tourism industry as a means of education for sustainable development. A quantitative research approach has been applied in order to investigate the soft skills needed for tourism. The analysis is based on interviews carried out with representatives of the Bulgarian regional Chamber of Commerce and representatives of the Bulgarian hotel and restaurant industry. Additionally, a case study involving three groups of respondents, i.e. Learners, Educators and Representatives of business and Employers in the tourism and hospitality industry in Bulgaria was conducted based on a combined list of soft skills. Whereas some hard skills are traditionally taught at the educational institutions, soft skills, here identified as Core soft skills, Specific soft skills and Managerial soft skills, often remain beyond the educators’ aims. Thus, the study provides some useful insights into the contemporary practice of tourism and hospitality education, on the one hand, and into the paradigm of education for sustainable development, on the other. Keywords: Soft Skills, Tourism, Business, Hospitality, Education, Sustainability, Bulgaria
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Arcuri, Maria Cristina, Lorenzo Gai, Federica Ielasi, and Elisabetta Ventisette. "Cyber attacks on hospitality sector: stock market reaction." Journal of Hospitality and Tourism Technology 11, no. 2 (June 25, 2020): 277–90. http://dx.doi.org/10.1108/jhtt-05-2019-0080.
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Purpose The paper aims to analyze the impact of cyber attacks on stock returns of companies operating in the hospitality sector. The fast development of information and communication technologies has been posited as both an opportunity and a challenge to the United Nations Global Sustainable Development Goals. Digital technologies are significant tools for sustainable development, but if they are not addressed appropriately, they can potentially hinder the progress toward sustainability. Among negative impacts, it is necessary to consider cyber risk, a major concern today, in particular for industries which work with sensitive data, such as tourism businesses. Hospitality businesses have to adequately manage cyber insecurity and digital privacy issues, to prevent losses and contribute to socioeconomic sustainable growth. Design/methodology/approach Using event-study methodology, the paper provides empirical evidence on the effect of announcements of 170 information security breaches on the market value of firms operating in the hospitality sector in the past five years. Findings The study focuses on identifying potential threats of cyber attacks for the economic value of listed companies. The authors find that negative market returns occur following announcements of cyber attacks suffered by hospitality companies. Adequate investments in technology for cyber security and staff training are relevant in the hospitality sector to reduce cyber risk. Originality/value The paper contributes to identifying potential threats of cyber attacks for the economic value of listed companies operating in the hospitality sector. The analysis is carried out by collecting an original sample of global cyber attacks from newspaper announcements sourced from the LexisNexis database.
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Ertac, Murude, and Erel Cankan. "Creating a sustainable tourism model in North Cyprus during the uncertainty of the Covid-19 pandemic." Worldwide Hospitality and Tourism Themes 13, no. 4 (May 31, 2021): 488–97. http://dx.doi.org/10.1108/whatt-02-2021-0033.
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Purpose This study aims to explore the strategies adopted by tourism and hospitality businesses in North Cyprus during the Covid-19 pandemic. The analysis also points to sustainable tourism approaches that could be adopted in the post-Covid-19 period. Design/methodology/approach Qualitative methodology was used to collect detailed information from 20 tourism and hospitality business owners operating in North Cyprus. Findings The findings illustrate the negative impacts of the Covid-19 pandemic on tourism and hospitality operations in North Cyprus and reveal how businesses have coped and responded to these challenges. Some operators have been able to adapt and their actions provide indicators for a sustainable tourism business model in North Cyprus. Practical implications The study draws on the experiences of business owners and reveals how they have sought to sustain their operations during the uncertain conditions of the Covid-19 pandemic. Social implications The findings of this study could assist government agencies in the construction of sector-specific support programs for tourism and hospitality businesses. Originality/value The adverse effect of Covid-19 on tourism and hospitality operations is a current topic that needs to be analyzed. This study draws on the experiences of practitioners to analyze the competitive strategies used by tourism and hospitality businesses in North Cyprus.
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Ņikadimovs, Oļegs, and Aļina Rodčenkova. "HOSPITALITY INDUSTRY DURING COVID-19 CRISIS: REVIEW OF THE CURRENT SITUATION AND SUSTAINABLE POST-CRISIS RESPONSE." SOCIETY. INTEGRATION. EDUCATION. Proceedings of the International Scientific Conference 6 (May 28, 2021): 449–67. http://dx.doi.org/10.17770/sie2021vol6.6432.
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This study, titled “Hospitality Industry During COVID-19 Crisis: Review of the Current Situation and Sustainable Post-Crisis Response”, is a review of published studies, assessing the current research efforts in the hospitality industry that was heavily impacted by the COVID-19 global pandemic, as well as possible sustainable crisis management solutions. In response to the crisis, caused by virus outbreak and followed by the travel bans, many hotels were forced to close their doors temporarily or even forever. Such a deep crisis in the hospitality industry resulted in many problems, especially social problems among the employees of the industry. The study has utilised secondary research methodology to conduct a literature review; qualitative content analysis has been applied to the selected academic pieces of literature, journal articles, published researches and thesis papers, government reports, case studies, UNWTO monthly reports. The results revealed approaches and the most popular research directions, as well as possible crisis management solutions and strategies. The findings are highlighting the challenges in tourisms and hospitality industry in the wake of ongoing pandemic; the study lists possible post-crisis sustainable strategic solutions, as well as directions for the future research efforts.
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Kenebayeva, A. S. "Socially responsible behaviour of Kazakhstani consumers." Central Asian Economic Review, no. 2 (June 25, 2021): 55–64. http://dx.doi.org/10.52821/2224-5561-2021-2-55-64.
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Purpose - This study aims to investigate the environmentally and socially-conscious behavior of Kazakhstani consumers in the sector of hospitality and tourism.Methodology - This empirical research is based on the quantitative research method and applies a survey data collection technique. The self-administered questionnaires were distributed among potential consumers relying on a convenience sampling technique. The attitudes of consumers towards responsible business practices of hospitality and tourism firms have been examined by the application of the Pearson Correlation Analysis.Originality / value - The study contributes to the theory building in the field of consumer behavior by responding to a contextual gap in the literature on environmentally and socially-conscious behavior of Kazakhstani consumers focusing on their attitudes towards sustainable business practices in hospitality and tourism and offers practical implications for domestic tourism and hospitality service providers.Findings - The findings show that consumers with higher levels of awareness about sustainable business practices and principles tend to pay higher prices for environmental and socially friendly hospitality and tourism offerings corresponding to sustainability standards and such kind of behavior does not depend on income or education level of individuals.
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Horng, Jeou-Shyan, Chih-Hsing Sam Liu, Sheng-Fang Chou, Chang-Yen Tsai, and Da-Chian Hu. "Developing a sustainable service innovation framework for the hospitality industry." International Journal of Contemporary Hospitality Management 30, no. 1 (January 8, 2018): 455–74. http://dx.doi.org/10.1108/ijchm-12-2015-0727.
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Purpose This study aims to determine essential attributes of sustainable service innovation (SSI) in the Taiwan hospitality industry. Design/methodology/approach By combining qualitative and quantitative methodologies while considering perspectives on sustainable management and service innovation, the present study extends the related literature on SSI and presents a new framework. The decision-making trail and evaluation laboratory (DEMATEL) analytical approaches are used to identify relations between dimensions and their causality attributes. Findings The findings of the DEMATEL result indicate that innovation diffusion has direct and indirect effects on dimensions of sustainable innovation and on organizational factors. Furthermore, sustainable innovation emerged as the most important attribute while the analytic network process analysis was used. Practical implications The critical dimensions identified in this study may serve as guidelines that hospitality practitioners or hotel managers may use when engaging in SSI. Social implications Sustainability management is ranked the most important criterion of sustainable practice, which indicates that considerations of sustainability are necessary when hospitality managers wish to carry out a sustainability project in an organization. Furthermore, organizational capabilities were ranked the most important criteria among all organizational factors. This finding implies that the first step involves establishing a shared vision. Originality/value The current study integrates and applies Rogers’ (2003) diffusion of innovations theory (DIT) to identify how to facilitate sustainability through service innovation. In so doing, this study can add to our knowledge in the hotel industry by using the DIT.
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Seraphin, Hugues, and Vanessa G. B. Gowreesunkar. "Conclusion − tourism: how to achieve the sustainable development goals?" Worldwide Hospitality and Tourism Themes 13, no. 1 (March 8, 2021): 148–52. http://dx.doi.org/10.1108/whatt-08-2020-0087.
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Purpose This concluding paper filters out the main points relating to the achievement of the sustainable development goals (SDGs) arising from the theme issue. The aim is to provide an insight as to how the hospitality and tourism industry is aligning its actions with the SDGs given the backdrop of the COVID-19 pandemic and other recent issues such as overtourism. Design/methodology/approach The approach is based on evidence and findings derived from the case studies featured in this issue presented by practitioners and academics. Findings The overall findings show destinations along with the hospitality and tourism industry are engineering a variety of strategies to make the industry sustainable. The practical solutions recommended by contributors are helpful in terms of sharing good practices and identifying potential barriers to the execution of those practices. Originality/value The articles in this theme issue address a theoretical and practical gap while proposing innovative sustainable tourism strategies directed towards the implementation of the United Nations SDGs. The value of this paper lies in the fact that it draws from a variety of original case studies, each unique in their own right and proposes innovative ideas on how the tourism and hospitality industry may implement the SDGs in their businesses while safeguarding the interest of the economy, society and the environment.
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Yeung, Alma Au, and Sharihan Al Mashary. "Emaar hospitality group: Expo 2020 Dubai’s official hotel and hospitality partnership." Worldwide Hospitality and Tourism Themes 11, no. 3 (June 10, 2019): 337–40. http://dx.doi.org/10.1108/whatt-11-2018-0070.
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Purpose This paper aims to outline Emaar Hospitality Group’s (EHG’s) role as the official hotel and hospitality partner for Dubai Expo 2020. Design/methodology/approach This paper draws on personal insights from an industry and trend perspective, aligned with the Expo 2020 Dubai theme, “Connecting minds, creating the future,” and its three sub-themes: mobility, sustainability and opportunity. Findings As an outcome, EHG’s commitment to Dubai Expo 2020 encompasses the provision of rooms and hospitality, meeting and events venues including outside catering, a hotel of the future innovation stand that reflects the company’s commitment to innovation in the Middle East, gender parity (female-male ratio) employment of women and youth, support to small- and medium-sized enterprise and global apprenticeships for six months during the Expo 2020 event an a commitment to sustainable economic growth. Originality/value This is an original, experience-based piece that focuses on an Expo 2020 operator’s viewpoint.
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Stanojevic, Sabina. "Embracing sustainability in the drive from ordinary to outstanding: case examples from Emirates, Jumeirah and Rotana." Worldwide Hospitality and Tourism Themes 12, no. 5 (July 29, 2020): 575–86. http://dx.doi.org/10.1108/whatt-06-2020-0050.
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Purpose The 17 Sustainable Development Goals (SDGs) offer the best strategy to create a better future for people and our planet by 2030. The SDGs was adopted by all United Nations Member States in 2015 as a call for action by all countries poor, rich and middle-income to promote prosperity while protecting the environment. Tourism and hospitality is one of the fastest growing segments of the service industry in the Middle East. Aviation and the hotel industry represent the majority of the hospitality industry, and due to that, this paper aims to showcase their effort in following and adapting to UN SDGs to build sustainable communities and cities. The chosen companies for the analysis are Emirates Airline, Jumeirah Group and Rotana Group. Design/methodology/approach This case study is based on secondary qualitative data retrieved from websites. Findings The findings indicate commitment to acknowledge and lead by example by following the UN SDGs at all three companies. The research reflected on the ability of the three companies to thrive in achieving SDGs. Further, the paper reveals why the construction of sustainable cities and communities is important. It explains how the wider hospitality industry could adapt and make an effort by working together with the hotel and aviation sectors in building smart cities and completely sustainable communities. Practical implications The paper recommends a focus on strengthening Goal 8 – decent work and economic growth and Goal 11 – sustainable cities and communities to achieve common UN SDGs for all. Originality/value The chosen hospitality brands (Emirates Airline, Jumeirah Group and Rotana Group) represent examples of companies that are acknowledging and working on their engagement to become leaders in achieving UN SDGs. The process needs to be ongoing in what should be a final goal – building completely sustainable, self-sufficient cities and communities worldwide.
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Heimerl, Peter, Marco Haid, Lea Benedikt, and Ursula Scholl-Grissemann. "Factors Influencing Job Satisfaction in Hospitality Industry." SAGE Open 10, no. 4 (October 2020): 215824402098299. http://dx.doi.org/10.1177/2158244020982998.
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Finding and keeping qualified workers is an evident problem in the hospitality industry in many parts of the Alpine region. Job satisfaction is, therefore, becoming increasingly important for sustainable development of the labor market and in further consequence regions and destinations. Hence, this study aims to examine factors influencing job satisfaction to gain a better understanding. A total of 345 employees were surveyed on aspects of job satisfaction using an online questionnaire. Data analyses show that a positive relationship with the supervisor, adherence to the duty roster, and personal development opportunities are the most important factors for job satisfaction. In contrast, remuneration, task portfolio, working atmosphere, and the infrastructure provided were less important drivers. The findings highlight important areas and directions for further investigation of job satisfaction. For practitioners, the study offers valuable insights into the sustainable and effective promotion of employee job satisfaction.
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Kobyak, M. V., and A. Makhlouf. "Sustainable Development of Hospitality Enterprises: Concept and Mechanism of Implementation." Vestnik of the Plekhanov Russian University of Economics, no. 2 (April 11, 2020): 151–57. http://dx.doi.org/10.21686/2413-2829-2020-2-151-157.
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Jones, Peter, David Hillier, and Daphne Comfort. "The Sustainable Development Goals and the Tourism and Hospitality Industry." Athens Journal of Tourism 4, no. 1 (February 25, 2017): 7–18. http://dx.doi.org/10.30958/ajt.4.1.1.
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IRANDU, EVARISTUS M. "Sustainable Tourism Development on Kenya's Coast: A Hospitality Sector View." Anatolia 17, no. 2 (December 2006): 189–209. http://dx.doi.org/10.1080/13032917.2006.9687186.
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Ho, Chun-Yi, Bi-Huei Tsai, Chiao-Shan Chen, and Ming-Tsang Lu. "Exploring Green Marketing Orientations toward Sustainability the Hospitality Industry in the COVID-19 Pandemic." Sustainability 13, no. 8 (April 14, 2021): 4348. http://dx.doi.org/10.3390/su13084348.
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The effects of green marketing orientations for increasing the competitive advantage and improving the sustainability of the hospitality industry during the COVID-19 pandemic are receiving more attention. As the hospitality industry attempts to assimilate green marketing and move in the path of sustainable development, administrators need to expand their efforts for improving natural environmental orientation (NEO), market orientation, resource orientation, and brand orientation by applying their green marketing orientations to hospitality’s strategies during the COVID-19 pandemic. Only few studies have examined the improvement of green marketing orientations. The objective of the research is to address this issue, applying the methods of fuzzy mixture MCDM (multiple criteria decision-making), with fuzzy decision-making trials and an evaluation laboratory (DEMATEL), and fuzzy DEMATEL-based ANP (fuzzy DANP) to inspect the feedback and interdependent issues among numerous elements/dimensions of green marketing orientations. In an uncertain environment, an empirical case study of the hospitality industry is shown to demonstrate the recommended combined approaches and, finally, to state the best enhancement approaches for administrators. This result shows that the natural environmental orientation is the most important factor.
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Stoddard, James E., Michael R. Evans, and Dinesh S. Davé. "Sustainable Tourism." Cornell Hospitality Quarterly 49, no. 3 (August 2008): 245–57. http://dx.doi.org/10.1177/1938965508320574.
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Manning, Edward W., and T. David Dougherty. "Sustainable Tourism." Cornell Hotel and Restaurant Administration Quarterly 36, no. 2 (April 1995): 29–42. http://dx.doi.org/10.1177/001088049503600223.
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Presenza, Angelo, Antonio Messeni Petruzzelli, and Angelo Natalicchio. "Business Model Innovation for Sustainability. Highlights from the Tourism and Hospitality Industry." Sustainability 11, no. 1 (January 4, 2019): 212. http://dx.doi.org/10.3390/su11010212.
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In this paper, we introduce the themes addressed and the approaches used in this Special Issue to investigate the relationship between business model innovation and sustainability in the hospitality and tourism industry. After presenting the topics under investigation, we briefly discuss how the articles in the collection allow to unveil firms’ approaches used to innovate their business model focusing upon sustainable practices and goals. Therefore, by offering multiple perspectives of analysis, this Issue increases our comprehension and understanding of which sustainable strategies companies may adopt to compete in the tourism and hospitality sector.