Chapter 2 The Sustainable Hospitality Value Chain
Published: January 2018
Component type: chapter
Published in: Sustainable Value Creation in Hospitality
Parent DOI: 10.23912/9781911396376-3447
This book is based on three main overarching concepts: sustainable value creation; the principles underlining the environmental, social and economic dimension of sustainability; and the Sustainable Hospitality Value Chain. This chapter explains these three concepts in dedicated sections.
In the introduction to this book, sustainability was briefly defined as value creation in the economic, social and environmental dimensions. The introduction also illustrated why the hospitality industry is in a perfect position to engage in sustainability. In this section we explain the concept of sustainable value creation in more depth on the basis of Cavagnaro and Curiel (2012) and Cavagnaro (2016). For more information or further sources please refer to these two books.
- Elena Cavagnaro, NHL Stenden University of Applied Sciences (Author) https://orcid.org/0000-0002-5347-2509
For the source title:
- Elena Cavagnaro, NHL Stenden University of Applied Sciences (Editor) https://orcid.org/0000-0002-5347-2509
Cavagnaro, E. (2018) "Chapter 2 The Sustainable Hospitality Value Chain" In: Cavagnaro, E. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/9781911396376-3868
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