Toward Sustainable Hotel and Restaurant Operations

dc.contributor.author	Withiam, Glenn
dc.date.accessioned	2020-09-10T18:23:24Z
dc.date.available	2020-09-10T18:23:24Z
dc.date.issued	2013-06-01
dc.description.abstract	The world tourism industry has moved forward on improving operational sustainability and on reporting the results of those efforts. However, the overall picture is complex, given the difficulty in determining what to report, which benchmarks to apply, and how consumers respond to sustainability reports. Many operators have compiled sustainability statistics up and down their supply chain—given that customers have espoused a broad interest in the industry’s carbon footprint. Carbon is one of the areas that is reported by many operators, as is water conservation. Continuing research will help the industry clarify and report on the industry’s sustainability status, but this remains a work in progress.
dc.description.legacydownloads	2013_Withiam_Summit_toward_sustainable.pdf: 546 downloads, before Aug. 1, 2020.
dc.identifier.other	7459618
dc.identifier.uri	https://hdl.handle.net/1813/71271
dc.language.iso	en_US
dc.rights	Required Publisher Statement: © Cornell University. This report may not be reproduced or distributed without the express permission of the publisher.
dc.subject	Cornell
dc.subject	hospitality research
dc.subject	customer loyalty
dc.subject	technology integration
dc.subject	branding
dc.title	Toward Sustainable Hotel and Restaurant Operations
dc.type	article
local.authorAffiliation	Withiam, Glenn: Cornell University

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