Sustainability in Hospitality. Professional Hospitality Management, #1
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- FormatePub
- ISBN8233256882
- EAN9798233256882
- Date de parution19/03/2026
- Protection num.pas de protection
- Infos supplémentairesepub
- ÉditeurLinda Balsamo
Résumé
Few books about hotel management are worth reading cover to cover. This one is. Sinan Udil spent more than thirty years working in and around hotels before writing this, and it shows. There's no recycled consulting language here, no vague talk of "stakeholder engagement" or "synergistic frameworks." What you get instead is the perspective of someone who has sat in the difficult meetings, watched well-intentioned sustainability programs quietly fall apart, and figured out - often the hard way - what actually works.
The central argument is one the industry has resisted for too long: that running a hotel responsibly and running it profitably are not competing priorities. The book goes to considerable lengths to prove this, walking through energy management, water stewardship, food sourcing, waste reduction, and building performance with the kind of operational specificity that lets you actually do something with the information.
These aren't thought experiments. They're grounded in real properties, real numbers, and real outcomes. But what separates this book from the usual sustainability literature is its willingness to go beyond the environmental checklist. The chapters on workforce conditions, community impact, cultural heritage, and accessibility carry genuine moral weight. The author doesn't soften the gap between what hotel companies say about their people and what many of those people actually experience.
That honesty is refreshing, and a little uncomfortable - which is probably the point. The final sections look ahead to where the industry needs to go: not just reducing harm, but actively contributing to the health of the places and communities hotels depend on. It's an ambitious idea, and the book makes a credible case for why it's also a commercial necessity. If you work in hospitality - or invest in it, develop it, or study it - this is the kind of book that changes how you see the industry.
Not because it's idealistic, but because it isn't.
The central argument is one the industry has resisted for too long: that running a hotel responsibly and running it profitably are not competing priorities. The book goes to considerable lengths to prove this, walking through energy management, water stewardship, food sourcing, waste reduction, and building performance with the kind of operational specificity that lets you actually do something with the information.
These aren't thought experiments. They're grounded in real properties, real numbers, and real outcomes. But what separates this book from the usual sustainability literature is its willingness to go beyond the environmental checklist. The chapters on workforce conditions, community impact, cultural heritage, and accessibility carry genuine moral weight. The author doesn't soften the gap between what hotel companies say about their people and what many of those people actually experience.
That honesty is refreshing, and a little uncomfortable - which is probably the point. The final sections look ahead to where the industry needs to go: not just reducing harm, but actively contributing to the health of the places and communities hotels depend on. It's an ambitious idea, and the book makes a credible case for why it's also a commercial necessity. If you work in hospitality - or invest in it, develop it, or study it - this is the kind of book that changes how you see the industry.
Not because it's idealistic, but because it isn't.
