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ST
2
Introduction
A growing proportion
of the tourism industry is becoming aware of the vital importance of a
healthy environment in order to secure the sector’s future. Tourism enterprises
are increasingly being pressurised to reduce the direct and indirect impacts
their activities have on the environment.
Among these enterprises
are tour operators, airline companies and other transport organisations,
hotels, resorts and organisations offering tourism activities.
A healthy and attractive
environment is the main ingredient for the existential security of all
corporations involved in tourism, but is only one of the elements that
constitutes their competitiveness. Tourists perceive a safe, clean and
beautiful environment as a part of the overall quality of their holiday
experience. Therefore, environmental care should be incorporated in quality
programmes.
The aim of this course
is to provide students with the managerial competences to put the concept
of sustainability into practice at the corporate level, but also to enable
them to set up environmental care programmes for specific sites and destinations.
A management perspective, based on preserving the overall quality of holiday
experiences, will be the main focus.
Learning objectives
Having studied Quality
and Environment students are able to:
- Define economic,
ecological, social, and cultural impacts of tourism;
- Define ecological,
social, cultural, and psychological carrying capacities of tourism facilities;
- Specify when and
where environmental impact assessments (EIA) are necessary;
- Specify the steps
of EIA;
- Specify how (the
elements of) the tourism product can be developed in a sustainable way;
- Specify how sustainable
products can be quality products;
- Specify how sustainable
products can be competitive;
- Specify how ‘greening
your business’ can reduce cost;
- Specify the value
of ecolabels, quality labels, environmental awards, etc.;
- Select strategies
for integrated quality management.
Contents
- environmental care
programmes and standards;
- eco-labels, green
labels and quality labels for tourism products and services;
- strategies for
integrated quality management;
- environment and
product innovation;
- environmental impacts
of transport, accommodation and leisure pursuits;
- information, codes
of conduct and awareness-raising for guests;
- technical aspects
of environmental care: construction, air, water, energy, waste;
- health and safety
(fire and disasters, health and food safety and diseases);environmental
economics
- does environmental
care pay ?
- financial and social
cost-benefit analyis
Study methods
Students will study
literature and case studies about environmental issues, current initiatives,
and perspectives. Several experts, including guest lecturers, will lecture
about these matters. Environmental issues and management strategies will
be discussed thoroughly. Students will present the results of their reading
and thinking by means of written reports or oral presentations, either
individually or in small groups.
Assessment
The course tutor(s)
will evaluate the reports and presentations of students.
Literature
Will be published
before the start of the course.
Study load
4 credits
Lecturers
Ton van Egmond, Margot
Geisler-van Loon, Nico Visser
This course is particularly
recommended for students following either of the following programmes:
MTB, X (tour operating), or Hotel Management.
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