Provides an understanding of ecologically sustainable management in the hospitality and tourism industries, with a specific focus on attractions and accommodation. Topics include ecological systems and ecological thinking; sustainable management of energy and water; waste management; sustainable design and construction; sustainable food systems; environmental accreditation systems; and environmental management systems.
Introducing and developing an environmental culture in the hotel/attraction - Understanding sustainability - Global environmental issues, including climate change - Waste management - Energy and water conservation - Water quality - Air quality - Ethics and business planning - Strategic development and corporate concerns - Case studies of environmental performance in hospitality organisations including: Green Globe, International Hotels Environmental initiative, Green Leaf - Environmental auditing and assessment of service organisations such as hotels and tourism operations.
Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.
Learning outcomes and graduate attributes
|On completion of this unit, students should be able to:||GA1||GA2||GA3||GA4||GA5||GA6||GA7|
|1||demonstrate a developed level of knowledge and understanding about sustainability, global environmental issues, the tourism and hospitality industries and their effect on the environment and effective management in environmental issues, particularly in relation to the built environment||Knowledge of a discipline|
|2||demonstrate an understanding of environmental policy, strategy, implementation and impact assessment||Knowledge of a discipline|
|3||appreciate the principles of the component parts of environmental management in hotels and other large buildings (i.e. water, energy, the indoor environment and waste management)||Ethical practice|
|4||distinguish relationships, and appreciate implications and compromise options with environmental management.||Creativity||Ethical practice|
- Either the 2nd or 3rd edition is fine: Sloan, P, Legrand, W & Chen, J, 2013, Sustainability in the Hospitality Industry: Principles of Sustainable Operations, 2nd edn, Routledge, Milton Park, Abingdon, Oxon. ISBN: 978-0-415-53124-5.
Teaching and assessment
Melbourne - The Hotel School
|Lecture online 1 hour (12 weeks)|
|Exam: closed book||40%|
Sydney - The Hotel School
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2018 Commonwealth Supported only. Student contribution band: 3
Please check the international course and fee list to determine the relevant fees.