Sustainability, social responsibility, and innovations in the hospitality industry [electronic resource] / edited by H. G. Parsa.

Imagen de portada para Sustainability, social responsibility, and innovations in the hospitality industry [electronic resource] / edited by H. G. Parsa.

ISBN:

9781482223323

Título:

Sustainability, social responsibility, and innovations in the hospitality industry [electronic resource] / edited by H. G. Parsa.

Autor:

Parsa, H. G.

Información de la publicación:

Oakville : Apple Academic Press, 2015.

Descripción física:

1 online resource (368 p.)

Nota general:

Description based upon print version of record.

Contenido:

Front Cover -- ADVANCES IN HOSPITALITY AND TOURISM BOOK SERIES -- ABOUT THE EDITORS -- CONTENTS -- LIST OF CONTRIBUTORS -- LIST OF ABBREVIATIONS -- PREFACE -- Chapter 1: CAN ECO-STANDARDS AND CERTIFICATION CREATE COMPETITIVE ADVANTAGE FOR A LUXURY RESORT? -- Chapter 2: ECO-INNOVATIONS IN A VIKING VILLAGE: AN ETHNOGRAPHIC INVESTIGATION FROM DENMARK -- Chapter 3: SLOW FOOD, SLOW TOURISM, AND SUSTAINABLE PRACTICES: A CONCEPTUAL MODEL -- Chapter 4: PERSPECTIVES OF ECO-INNOVATION IN THE HOSPITALITY INDUSTRY

Chapter 5: AN EXTENDED FRAMEWORK FOR UNDERSTANDING CORPORATE SOCIAL RESPONSIBILITY: STRATEGIC IMPLICATIONS IN RESTAURANT SETTINGS -- Chapter 6: FROM A LOVE STORY TO A SUSTAINABLE ATTRACTION: RUBY FALLS, USA -- Chapter 7: ENVIRONMENTAL IMPACT OF COASTLINE TOURISM DEVELOPMENT IN SPAIN -- Chapter 8: PROTECTING OUR OCEANS: SUSTAINABILITY AT HOLLAND AMERICA LINE -- Chapter 9: TROPICALIA: PLANNING FOR SUSTAINABILITY IN THE CARIBBEAN -- Chapter 10: A FRAMEWORK FOR SUSTAINABLE BUSINESS PRACTICES IN THE PRIVATE CLUB INDUSTRY -- Chapter 11: SUSTAINABLE TOURISM CERTIFICATION: A FRENCH PERSPECTIVE

Chapter 12: NATURAL ENVIRONMENTAL SUSTAINABILITY AND MICROTOURISM DESTINATIONS: THE CASE OF SOUTHERN ITALY -- Chapter 13: LUXURY TOURISTS VALUE PROPOSITIONS THROUGH NATURAL ASSET PROTECTION: A STUDY OF SMALL ISLAND DEVELOPING STATES -- Chapter 14: THE SLOW TOURISM: AN INDIRECT WAY TO PROTECT THE ENVIRONMENT -- Chapter 15: MANAGING TOURISTIC CULTURAL HERITAGE FROM A SUSTAINABLE POINT OF VIEW -- Back Cover

Término del tema:

Hospitality industry -- Environmental aspects.

Social responsibility of business.

Sustainable tourism.

Tourism -- Environmental aspects.

Autor añadido:

Parsa, H. G.

Formato:

Recursos electrónicos

Acceso electrónico:

Click here to view book

Fecha de publicación:

2015

WAIT_PUBINFO:

Oakville : Apple Academic Press, 2015.

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Signatura topográfica	Tipo de material	Copia	Ubicación de estante	Estado
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Resumen

A reference on sustainability, social responsibility, and green practices in hospitality and tourism, this book presents innovative research methods in sustainability, state-of-the-art research by leading internationally recognized scholars on this topic, providing an excellent source of quality research. Readers can expect to find several new ways

Notas del autor

H. G. Parsa, PhD, holds the Barron Hilton Chair in Lodging and is a Professor of Hospitality Management at the University of Denver. He earned a PhD in hospitality management from Virginia Tech, two MS degrees, and a Food Management Professional (FMP) diploma. Currently he serves as an Associate Editor for the Journal of Hospitality and Tourism Research (JHTR). He also held responsibilities as a Co-Editor for a special issue of Cornell Hospitality Quarterly focusing on Sustainability and Innovation. He was the founding Editor-In-Chief of Journal of Foodservice Business Research . In 2005-2006, he received a Fulbright Visiting Scholar Fellowship to evaluate hospitality education in India and to recommend to the Indian government ways to enhance graduate education in hospitality management.

He has published numerous research papers in business and hospitality journals. He serves on the editorial boards of several academic journals and has presented papers nationally and internationally in Australia, Canada, Caribbean Islands, China, Curacao, France, Germany, Hungary, India, Puerto Rico, Serbia, South Korea, Switzerland, Taiwan and Turkey. His research was quoted in the popular press, radio and television including the Business Week, Fortune, Forbes, Wall Street Journal, Chicago Tribune, USA Today, local affiliates of ABC, PBS and CBS and over 35 regional newspapers.

His research interests include sustainability and green practices in hospitality, pricing strategies in hospitality; analysis of factors that contribute to small-business failure/success; strategic marketing in hospitality; franchising and multi-unit restaurant chain management; and changing American food habits. He is a member of professional organizations such as Council of Hotel, Restaurant, and Institutional Education and the Society for Consumer Psychology.

In 2011, he received the John Wiley & Sons Lifetime Research Achiev