By the end of the unit participants will be able to: Describe the meaning and importance of sustainability in food and beverage operation; implement environmental responsibility provisions in food and beverage including practicing low energy use, being water wise and minimising waste; explain importance of sourcing and providing good, sustainable food and beverage products; explain how to implement social responsibility in food and beverage...

 73 p hat 24/05/2022 57 0

The following will be discussed in this unit: Tourism and the accommodation sector overview; the issue of water, energy and waste in the accommodation sector; implementing waste, water & energy minimisation actions; introduction to Green Lotus standards.

 91 p hat 24/05/2022 58 0

Unit 9: Responsible tourism good practice for cultural heritage sites in Vietnam. By the end of the unit participants will be able to: Overview of cultural heritage and tourism in Vietnam; cultural heritage site planning for sustainability; responsible interpretation & communication of cultural heritage values; cultural heritage conservation & tourism impact management; responsible cultural heritage product development; sustainable financing...

 148 p hat 24/05/2022 75 0

The following will be discussed in this unit: Overview of responsible tourism impact monitoring for sustainability; planning & organising a monitoring programme; developing monitoring indicators; implementing, adapting & improving a monitoring programme.

 63 p hat 24/05/2022 58 0

The following will be discussed in this unit: Overview of responsible support to tourism destinations; Incorporating responsible tourism practices into interactions with destination communities; Promoting sustainable tourism in destinations; Helping finance sustainable tourism destinations.

 52 p hat 24/05/2022 50 0

The following will be discussed in this unit: Introduction to responsible tourism supply chains, sustainable supply chain policy development and action planning, raising awareness and supporting suppliers to meet sustainability targets, monitoring and evaluate sustainability performance.

 66 p hat 24/05/2022 41 0

The following will be discussed in this unit: Importance of policies and procedures in tourism; analysing and developing organisational policies in responsible tourism; developing organisational procedures and guidelines in responsible tourism; disseminating policies, procedures and guidelines in responsible tourism; developing a staff training programme to support responsible tourism policy directives.

 63 p hat 24/05/2022 44 0

The following will be discussed in this unit: By the end of the unit participants will be able to: Describe the requirements for good employment and working conditions; explain how to recruit & employ staff transparently; describe how to create a diverse workforce; explain the importance of how positions are advertised; list and describe the criteria for selecting new staff and the organisational human resources policies; explain ways to...

 60 p hat 24/05/2022 32 0

The following will be discussed in this unit: Importance of responsible marketing and communications in tourism; communicating authentic and accurate messages; marketing and communicating sustainable practices; maintaining data privacy in marketing; collecting visitor feedback.

 62 p hat 24/05/2022 50 0

The topics will be discussed in this unit: Understanding (responsible) tourism products; developing tourism products that are commercially viable; matching markets with product development opportunities and development objectives; assessing the sustainability of tourism products; stakeholder co-ordination and collaboration; responsible tourism product development strategy and action planning.

 86 p hat 24/05/2022 50 0

Unit 1: Principles of responsible tourism. By the end of the unit participants will be able to: Explain the current global and local tourism market; List and describe types of tourism and tourists; List and describe positive and negative social, economic and environmental impacts of tourism; Explain the principles of Responsible Tourism and the triple bottom line objectives of sustainable development; List and describe the benefits of...

 48 p hat 24/05/2022 47 0

Bài giảng Nghiệp vụ Nhà hàng - Chương 7: Các xu hướng hoạt động ăn uống với mục tiêu giúp các bạn hiểu rõ các nhân tố ảnh hưởng đến sự lựa chọn của khách hàng về nơi ăn uống; Nhận biết được các xu hướng ảnh hưởng đến thực hành phục vụ ăn uống; Giải thích các xu hướng khi chúng ảnh hưởng đến các hoạt động của bạn.

 31 p hat 24/05/2022 72 4