Sustainability Management in Tourism, Hospitality and Event (5cr)

Intro

The course introduces students to the basic concepts, principles and practices of sustainable development both with a global perspective and related to the context of tourism, hospitality and events. Following an overview of commonly used terminology in sustainability, the basic principles of sustainable development are discussed. The course will analyze the environmental, social and economic impacts of the tourism industry. Further, students will learn to define and analyze sustainable management systems that provide tourism, hospitality and event companies to minimize or avoid environmental damage and ensure fair social exchange while staying profitable.

The course also covers the application of certification schemes: using self-evaluation by tourism and hospitality companies or third-party audits. In addition to eco-labels in tourism, hospitality and events, the concept of corporate social responsibility will be introduced. Furthermore, the principles of sustainable design are explained in order find construction measures in the context of sustainability. Finally, the phenomenon of overtourism is discussed, so that the students learn about its causes and effects as well as possible counteractions.

Learning objectives

On successful completion, students will be able to
- discuss concepts and theories related to sustainable development and have an awareness of the environmental, sociocultural, and economic impacts of tourism.
- identify the most important relevant guidelines and codes for the tourism, hospitality and event industry.
- independently carry out the planning for a sustainable management system for a tourism, hospitality or event organisation.
- evaluate the importance of certifications of destinations, hospitality organizations and venues.
- discuss the most important concepts of sustainable design and corporate social responsibility (CSR) and make qualified decisions.
- identify the phenomenon of overtourism, causes and effects and develop countermeasures.

Contents

- Sustainable Development of the Tourism, Hospitality and Event Industry
- Sustainable Tourism
- Guidelines and Codes
- Sustainable Management Systems
- Certifications and Audits
- Corporate Social Responsibility
- Eco-Labels in Tourism, Hospitality and Event
- Principles of Sustainable Design
- Overtourism

Assessment criteria - grade 1

When the implementation type of the course is CONTACT, ONLINE or BLENDED it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.