This innovative book is the first to explore social entrepreneurship in the field of hospitality, introducing students to the principles of social entrepreneurship motivation, finance, sustainability, issues and challenges, and how these can be successfully implemented in a range of hospitality settings.
The hospitality industry offers a particularly fruitful framework for social entrepreneurs, partly due to the low barriers of entry and opportunities to enhance social and environmental wealth. A variety of international case studies are integrated throughout to showcase the challenges and successes of social entrepreneurship in the hospitality industry in a wide range of settings. Discussion questions, further reading suggestions and exercises at the end of each chapter help the student to explore these concepts further. Insights into the industry’s role during and potentially beyond the COVID-19 crisis are offered in the concluding chapter.
The is a timely addition to the literature, written by a team of highly regarded professionals and academics, and will be essential reading for all current and future entrepreneurs in the field of Hospitality Management.
Table of Contents
1 The Evolution of Sustainable Development in the Hospitality Industry
2 From Entrepreneurship to Social Entrepreneurship
3 Social Entrepreneurship: Definition and Concept
4 Social Entrepreneurs: Characteristics and Motivations
5 Social Impact Assessment, Social Return on Investment
and Networks & Certifications
6 Hospitality Social Entrepreneurship: the Nexus of Hospitality, Sustainable
Development and Entrepreneurship
7 Hospitality and Tourism as Natural Agents of Social Change
8 Hospitality Environmental Entrepreneurship
9 Funding and Financing Hospitality Social Ventures
10 A World of Change in Hospitality: A Concluding Statement
Willy Legrand is professor of Hospitality Management at the IUBH University of Applied Sciences, Bad Honnef – Bonn, Germany.
Miguel Angel Gardetti is Director of the Center for Studies on Sustainable Luxury, Buenos Aires, Argentina.
Robert Schønrock Nielsen is Ph.D. in Business Administration at the Ministry for Education, Culture, Church – Government of Greenland.
Colin Johnson is professor and Chair, Department of Hospitality and Tourism Management, and Co-Director of the Center for Ethical and Sustainable Business, Lam Family College of Business, San Francisco State University, California, USA.
Mehmet Ergul is professor of Hospitality and Tourism Management, Lam Family College of Business, San Francisco State University, California, USA.
‘Business, and especially tourism, can be a force for good and drive positive change. Social Entrepreneurship in Hospitality: Principles and Strategies for Societal Changes celebrates the power of entrepreneurs and the critical role they play to drive innovation within the industry. The case studies provide real-world examples to inspire students, academics and professionals to think outside the box and help the industry to change and evolve as a result of the COVID-19 crisis.’
Dr. Anne-Kathrin Zschiegner, Technical Assistance Advisor, The Long Run
‘This book takes a brilliant look into the importance of social entrepreneurship. A company should have purpose beyond enriching shareholders. It is excellent that students have an opportunity to learn about the benefits of progressive businesses’ social and environmental impact.’
Sonu Shivdasani, CEO and Joint Creative Director, Soneva, Bangkok, Thailand
‘While glittery hospitality establishments are teeming to epitomize the practices of corporate social responsibility, such as an embryonic concept of social entrepreneurship, the work by one of the most talented, prominent leaders in hospitality sustainability Professor Legrand, and his colleagues serves as a practical guidepost for hospitality managers hankering for best practices and a timely overture to scholarly discourses in social entrepreneurship.’
Joseph S. Chen, Professor, Indiana University (Bloomington), USA