Essay Brief:
Critically identify, investigate and evaluate the extent to which 4 chosen businesses demonstrate responsible and ethical behaviour – Premier Inn hotel, Costa coffee shops, ‘’Scene’’ restaurant in Spinning fields, Roast house takeaway on Chapel street, Manchester.
2000 words.
Critically evaluate the extent to which your chosen businesses demonstrate responsible and ethical behaviour. Consider both what the stated policy/strategy is and also what actually occurs in practice.
Highlight various principles and concepts relating to sustainable and responsible operations within the hospitality sector.
Identify the production, supply, regulation and control of food within the context of sustainable and responsible business operations.
Use practical examples from UK and international hospitality businesses to illustrate your answer.
The essay must be appropriately structured, logical and organized. Appropriate language, grammar, sentence structure, syntax and spelling must be used.
Consistent and appropriate referencing and in text citation must be used. Your ideas can be justified using recommended books, journal articles and expert views. All books, journal articles and websites must be referenced using the Harvard Referencing system.
Recommended literature for referencing:
Responsible hospitality: theory and practice by Hawkins, Rebecca; Bohdanowicz, Paulina 2011
Sustainability in the hospitality industry: principles of sustainable operations by Sloan, Philip; Legrand, Willy; Chen, Joseph S. 2013
https://www.ceres.org/about-us
Successful implementation of responsible business practice in Worldwide Hospitality and Tourism Themes, Article, by Brookes, Maureen; Altinay, Levent; Ringham, Kate , 2014-02-04
- G. Parsa, Vijaya (Vi) Narapareddy, Sustainability, social responsibility, and innovations in tourism and hospitality, 2015
Food policy: integrating health, environment and society, by Lang, Tim; Barling, David; Caraher, Martin , 2009
Food wars: the global battle for minds, mouths, and markets, by Lang, Tim; Heasman, Michael , 2004
Sustainability, social responsibility and innovations in the hospitality industry, by Parsa, H. G.; Narapareddy, Vijaya, 2014
A greedy man in a hungry world: why almost everything you thought you knew about food is wrong, by Rayner, Jay , 2014
Farmageddon: the true cost of cheap meat, by Lymbery, Philip; Oakeshott, Isabel , 2015
Stuffed and starved: from farm to fork the hidden battle for the world food system, by Patel, Raj , 2013
Stuffed and starved: markets, power and the hidden battle for the world food system, by Patel, Raj , 2007
http://www.geneticallymodifiedfoods.co.uk/
https://www.ciwf.org.uk/our-campaigns/?gclid=CL7quamq2NICFdRAGwod8nMGMg
https://www.soilassociation.org/certification/farming/?gclid=CMvyyruq2NICFUy3GwodLEIJFA
https://greengb.campaign.gov.uk/
