| 000 | 03952nam a2200793 i 4500 | ||
|---|---|---|---|
| 001 | 9781953349736 | ||
| 003 | BEP | ||
| 005 | 20241023114927.0 | ||
| 006 | m eo d | ||
| 007 | cr cn |||m|||a | ||
| 008 | 190417s2021 nyu fob 001 0 eng d | ||
| 020 |
_a9781953349736 _qe-book |
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| 035 | _a(OCoLC)1232179084 | ||
| 035 | _a(CaBNVSL)slc00001041 | ||
| 040 |
_aCaBNVSL _beng _erda _cCaBNVSL _dCaBNVSL |
||
| 050 | 4 | _aTX911.3.M27 | |
| 100 | 1 |
_aSheppardson, Chris, _d1962- _eauthor. |
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| 245 | 1 | 0 |
_aHospitality : _ba new dawn in sustainability & service / _cChris Sheppardson. |
| 250 | _aFirst edition. | ||
| 264 | 1 |
_aNew York, New York (222 East 46th Street, New York, NY 10017) : _bBusiness Expert Press, _c[(c)2021.] |
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| 300 | _a1 online resource (xxx, 156 pages) | ||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 347 |
_adata file _2rda |
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| 490 | 1 |
_aTourism and hospitality management collection, _x2375-9631 |
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| 504 | _aIncludes bibliographical references (pages 145-149) and index. | ||
| 505 | 0 |
_aChapter 1. How economic sustainability lost its way -- _tChapter 2. Sustainable business -- _tChapter 3. Social renewal -- _tChapter 4. Cultural sustainability -- _tChapter 5. Change to the work place -- _tChapter 6. Sustainability through food -- _tChapter 7. The cousins--sustainability and service -- _tChapter 8. Nothing is more important than trust and telationships -- _tChapter 9. An industry of hope and optimism, one which can break barriers -- _tChapter 10. Service is purpose. |
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| 506 | _aAccess restricted to authorized users and institutions. | ||
| 520 | 3 | _aThis book is an introduction to one of the fast developing core pillars in all business, sustainability, as well as how it is tied into the concept of service. Much has changed during the Covid-19 pandemic and we are seeing companies redefine their value propositions with leaders, once again, returning to core basics and beginning to lead through strong pillars. The new emerging generations are demanding and expecting more. The bar has been raised and the challenge for all leaders is to meet this.There are new leaders emerging with strong visions of the future. As difficult as 2020 has been, we could well be sitting on the brink of a new age in both sustainability and in service. Out of the dark times could come alot of good but it will require new styles of leadership to what has be seen over the last 20 years. | |
| 530 |
_a2 _ub |
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| 530 | _aAlso available in printing. | ||
| 538 | _aMode of access: World Wide Web. | ||
| 538 | _aSystem requirements: Adobe Acrobat reader. | ||
| 588 | _aDescription based on PDF viewed 01/20/2021. | ||
| 650 | 0 |
_aHospitality industry _xManagement. |
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| 650 | 0 |
_aHospitality industry _xEnvironmental aspects. |
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| 650 | 0 | _aSustainable development. | |
| 650 | 0 | _aSustainability. | |
| 653 | _aFood. | ||
| 653 | _aCulture. | ||
| 653 | _aEconomic. | ||
| 653 | _aEnvironmental. | ||
| 653 | _aSocial. | ||
| 653 | _aSociety. | ||
| 653 | _aMergers & acquisitions (M&A) | ||
| 653 | _aHotels. | ||
| 653 | _aFood service. | ||
| 653 | _aRestaurants. | ||
| 653 | _aChefs. | ||
| 653 | _aCuisine. | ||
| 653 | _aHospitality. | ||
| 653 | _aSustainability. | ||
| 653 | _aService. | ||
| 653 | _aChief executive officer (CEO) | ||
| 653 | _aManaging director (MD) | ||
| 653 | _aHuman resources director (HRD) | ||
| 653 | _aMillennials. | ||
| 653 | _aGen Z. | ||
| 653 | _aBAME. | ||
| 653 | _aDiversity. | ||
| 653 | _aC-suite. | ||
| 655 | 0 | _a[genre] | |
| 655 | 0 | _aElectronic books. | |
| 776 | 0 | 8 |
_iPrint version: _z9781953349729 |
| 830 | 0 |
_aTourism and hospitality management collection. _x2375-9631 |
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| 856 | 4 | 0 | _uhttps://go.openathens.net/redirector/ciu.edu?url=https://portal.igpublish.com/iglibrary/search/BEPB0001057.html |
| 942 |
_2lcc _bCIU _cOB _eBEP _QOL _zBEP9781953349736 |
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| 999 |
_c73818 _d73818 |
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| 902 |
_c1 _dCynthia Snell |
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