Research in Hospitality Management
Journal / Research in Hospitality Management / Vol. 6 No. 1 (2016) / Articles

 

Editorial

Business ethics and sustainability

1-7

Hotel industry expansion and sustainable development: A case study of Inle Lake, Myanmar

9-23

The integration of environmental management standards in contemporary hotel classification systems

25-32

Sustainable restaurants: A research agenda

33-36

Creating tangible and intangible hospitality products with a sustainable value – The case of the Altes Land apples

37-43

Sustainable tourism development and the world heritage status of the Wadden Sea: The case of Terschelling

45-50

Key elements for designing a strategy to generate social and environmental value: A comparative study of festivals

51-59

Diversity and inclusion as indicators of sustainable human resources management in the international hospitality industry

61-67

Employees, sustainability and motivation: Increasing employee engagement by addressing sustainability and corporate social responsibility

69-76

Hospitableness and sustainable development: New responsibilities and demands in the host-guest relationship

77-81

Sustainable hospitality and tourism at different ages: Women’s and men’s attitudes in Italy

83-92

The power of research in finance to enhance sustainability – Applied to practice

93-94

Food waste reduction at Restaurant De Pleats: Small steps for mankind

95-100

Taking care: Creating a non-alcoholic cocktail for Generation X

101-105

Food on the Edge: The future of food is a sustainable future

107-111