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Abstract

This study investigates the dining behaviors of Hong Kong hotel restaurant customers, their health and environmental consciousness and lifestyles, and their attitudes toward nutritional and sustainability menu labeling. Previous diners of an independent hotel are surveyed online resulting in 1,255...

Author(s)
Lo, A.; King, B.; Mackenzie, M.
Publisher
Routledge, Philadelphia, USA
Citation
Journal of Hospitality Marketing & Management, 2017, 26, 8, pp 846-867
Abstract

Generation Y, also known as Millennial, have a reputation for being more environmentally conscious than the Baby Boomers and Generation Xers who preceded them. However, the literature on hospitality and tourism has not discussed Generation Y's changing beliefs and attitudes towards sustainability...

Author(s)
Huh Chang; Chang HoWook
Publisher
Routledge, Abingdon, UK
Citation
International Journal of Tourism Sciences, 2017, 17, 2, pp 126-139
Abstract

Individuals around the globe engage in sustainable consumption in their everyday life, e.g., when it comes to individual transportation. Although tourism behavior contributes to global carbon emissions to a considerable extent, consumers' awareness of sustainability in the tourism industry is still ...

Author(s)
Penz, E.; Hofmann, E.; Hartl, B.
Publisher
MDPI AG, Basel, Switzerland
Citation
Sustainability, 2017, 9, 6, pp 1056
Abstract

Voluntary environmental initiatives (VEIs) are increasingly common within the tourism and hospitality sector. Consumers, however, are confused by the variety of initiatives available and recognition is low due to the few businesses within each one. Clean Marine, a VEI for the boating industry, has...

Author(s)
Dodds, R.; Ramsay, G.
Publisher
Elsevier, Oxford, UK
Citation
Journal of Outdoor Recreation and Tourism, 2017, 20, pp 31-33
Abstract

The property development and hotel management industries are becoming active in adopting and operationalising sustainability practices. Despite this, empirical data that comprehensively describes and organises these practices are lacking from the literature (Weaver et al., 2013). This paper aims to ...

Author(s)
Reid, S.; Johnston, N.; Patiar, A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Journal of Hospitality and Tourism Management, 2017, 33, pp 11-22
Abstract

This paper examines small hotels that have some type of environmental certification. A survey of 210 small (less than 50 employees) Catalonian hotels was conducted to investigate whether there are significant differences in the results of the implementation practices between hotels that adopt these ...

Author(s)
Bagur-Femenias, L.; Celma, D.; Patau, J.
Publisher
MDPI AG, Basel, Switzerland
Citation
Sustainability, 2016, 8, 7, pp 695
Abstract

This study investigates how hotel classification systems integrate environmental management practices in hotels. There is a growing awareness that hotel classification should be based on an integrated approach to quality, including environmental management practices. A content analysis of eight...

Author(s)
Hensens, W.
Publisher
NISC - Routledge, Grahamstown, South Africa
Citation
Research in Hospitality Management, 2016, 6, 1, pp 25-32
Abstract

As food contributes to 40% of the solid waste generated by resorts, food waste is a primary concern for the hospitality industry, which seeks to decrease costs in a low-margin business. Thus, industry and non-governmental organizations have begun to address the issue. While consumer demand and...

Author(s)
Curtisi, K.; Slocum, S.
Publisher
Food Distribution Research Society, Inc., USA
Citation
Journal of Food Distribution Research, 2016, 47, 1, pp 6-11
Abstract

A dominant trend in the hospitality industry is a focus on sustainability and "greening". Much of sustainability focus exists due to new technologies in accordance with and mandated by certification programs such as EMS (Environmental Management Systems). The implementation of new sustainable...

Author(s)
Taillon, J.; Nguyen, T.; Lee, S. E.
Publisher
OMICS Publishing Group, Los Angeles, USA
Citation
Journal of Tourism and Hospitality, 2015, 4, 2, pp 152
Abstract

Hotel companies currently adopt standards and codes of conduct that take into consideration both social and environmental results, and not only the financial ones, and which adhered to different eco certification and accreditation schemes due to the fact that the social responsibility plays an...

Author(s)
Grigoras, L. M.; Albu, R. G.
Publisher
Transilvania University Press, Brașov, Romania
Citation
Bulletin of the Transilvania University of Brasov, Series V - Economic Sciences, 2015, 8, 2, pp 175-184

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