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CH5-SUSTAINABLE TOURISM AND FUNCTIONAL MANAGEMENT, Marketing Management,…
CH5-SUSTAINABLE TOURISM AND
FUNCTIONAL MANAGEMENT
Human Resource Management
HR n sustainable tourism
Training and personal development
Job satisfaction
Management styles
Staff –tourist relations
Seasonality and casual labour
High turnover and sustainability
Pay and working condition
Sustainable HR management
strong moral dimension, where
pay and conditions are improved.
Employers must accept a sense of responsibility
towards the local community n the people
who live within it
employees as an asset n have faith in the ability of staff
Financial Management
Cost reduction (solar panel, electric boat)
Optimizing the use of resources (terrapuri)
Ethical investment (reduce cost, buy from origin)
Marketing Management
Price
appropriate level of benefits for the host
community
Cover any costs in the damage caused by the tourist to the
environment
reasonable salary for employees
satisfactory experience
can be afforded by the less well of sectors of the community
value for money and not
exploited
Product
Vacation packages using public transport
Small-scale rural community-based tourism
initiatives
products more sustainable in nature
Place
Discourage intermediaries
ethical and does not raise
unrealistic expectations
Promotion
Do not create expectations that the product
cannot live up to
Raise tourist awareness of key issues relating to
sustainability
De-marketing
manipulate marketing mix = discourage potential tourists to visit particular destination
product-strict access
price-raise price
place-sale package of the place is restrict
Promotion-reduce literature n advertising of the place
Operations Management
other requirement (safety n special needs)
hotels (door)
theme park (lifeguard)
Airlines (security)
Zoos (signage)
Tour operators (reminder)
Environmental Practice
Recycle
Retrain staff to behave in a more environmentally
friendly manner
Re-use materials wherever possible (laundry bag)
Re-educate the tourist so that they modify their
behaviour
Reduce current levels of usage (food)
Purchasing Policies
supplies should be sourced locally
most environmentally friendly products (cleansing)
buy only from supplier operate good environmental management systems