oxygen_academic/search_results/show&/display/ id=221204/display/id=256074?select_section=256076 (accessed 3 March 2011).
Mosselaer, F., Duim, R. and Wijk, J. (2012) Corporate social responsibility in tour operating: the case of Dutch outbound tour operators. In: Leslie, D. (ed.) Tourism Enterprises and the Sustainability Agenda Across Europe. New Directions in Tourism Analysis, Ashgate, Farnham, UK, pp. 71–92.
OECD (2009) The Impact of Culture on Tourism. Organisation for Economic and Cultural Development, Paris.
Pearce, D. (1993) Blueprint 3; measuring sustainable development. Earthscan, London.
Porritt, J. (1997) Green grows the marketing jargon. Green Hotelier January, pp. 32–33.
Pleumarom, A. (2009) Asian tourism: green and responsible? In: Leslie, D. (ed.) (2009) Tourism Enterprises and Sustainable Development: international perspectives on responses to the sustainability agenda. Routledge, New York, pp. 36–54.
Pleumarom, A (2012) The politics of tourism and poverty reduction. In: Leslie, D. (ed.) Responsible Tourism: Concepts, Theory and Practice. CAB International, Wallingford, pp. 90–106.
Pratt, L. (2011) Tourism investing in energy and resources efficiency towards a green economy. United Nation Environment Programme, Paris.
Robinson, M., Swarbrooke, J., Evans, N., Long, P. and Sharpley, R. (eds) (2000) Environmental management and pathways to sustainable tourism. Centre for Travel and Tourism and Business Education Publishers, Sunderland, UK.
Rodriguez, F.J.G. and Cruz, Y. del M.A. (2007) Relation between social-environmental responsibility performance in hotels. International Journal of Hospitality Management 26 (4), pp. 824–839.
Romeril, M. and Hughes-Evans, D. (1979). Tourism and the environment – an introduction. In: Romeril, M. and Hughes-Evans, D. (eds) Tourism and the Environment. Proceedings of the First European Conference on Tourism and the Environment. Jersey. Institute of Environmental Sciences, London, pp. 1–8.
Scanlon, N.L. (2007) An analysis and assessment of environmental operating practices in hotel and resort properties. International Journal of Hospitality Management 26 (3), pp. 711–723.
Scheyvens, R. (2002) Tourism for development: empowering communities. Pearson, Harlow, UK.
Shaw, G. and Williams, A.M. (2010) Tourism SMEs: changing research agendas and missed opportunities. In: Pearce, D.G. and Butler, R.W. (eds) Tourism Research: 20-20 Vision. Goodfellow, Oxford, UK, pp. 80–93.
Smith, V.L. and Eadington, W.R. (eds) (1992) Tourism alternatives: potentials and problems in the development of tourism. Wiley, Chichester, UK.
Spenceley, A. and Rylance, A. (2012) Responsible wildlife tourism in Africa. In: Leslie, D. (ed.) Responsible Tourism: Concepts, Theory and Practice. CAB International, Wallingford, UK, pp. 1301–1341.
Thomas, R. and Augustyn, M. (eds) (2007) Tourism in the New Europe, Perspectives on SME policies and Practices. Advances in Tourism Research Series. Elsevier, Oxford, UK.
Thomas, T., Shaw, G. and Page, S.J. (2011) Understanding small firms in tourism: A perspective on research trends and challenges. Tourism Management 32 (5), pp. 963–976.
Timothy, D.J. (2012) Destination communities and responsible tourism. In: Leslie, D. (ed.) Responsible Tourism: Concepts, Theory and Practice. CAB International, Wallingford, UK, pp. 72–81.
Trung, D.N. and Kumar, S. (2005) Resource use and waste management in Vietnam hotel industry. Journal of Cleaner Production 13, pp. 109–166.
Tzschentke, N., Kirk, D. and Lynch, P.A. (2008) Going green: decisional factors in small hospitality operations. International Journal of Hospitality Management 27, pp. 126–133.
Vernon, J., Essex, S., Pinder, D. and Curry, K. (2003) The ‘greening’ of tourism micro business: outcomes of group investigations in south-east Cornwall. Business Strategy and Environment 12 (1), 49–69.
WCED (1987) Our Common Future. World Commission on Environment and Development. Oxford University Press, Oxford, UK.
Welford, R. and Starkey, R. (eds) (1996) The Earthscan Reader in Business and the Environment. Earthscan, London.
Wright, G. (1997) Targeting Sustainable Tourism in the Mediterranean Basic. EG June, pp. 2–4.
WTTC (World Travel and Tourism Council), WTO (World Tourism Organisation) and Earth Council Report (1996) Agenda 21 For the Travel and Tourism Industry: Towards Environmentally Sustainable Development. WTTC, Madrid.
WTTC, IFTO, IH&RA, ICCL (2002) Industry as a partner for sustainable Development. World Travel and Tourism Council, International Federation of Tour Operators, International Hotel and Restaurant Association, International Council of Cruise Liners, London.
Zientara, P. (2012) Hospitality enterprise – a key influence. In: Leslie, D. (ed.) Responsible Tourism: Concepts, Theory and Practice. CAB International, Wallingford, UK, pp. 154–164.
2 The Tourism Enterprises
Introduction
This chapter serves two primary objectives. First to present a profile of the enterprises involved in the study. Second, to establish the foundation, essential context and parameters to further the analysis and interpretation of the extensive data obtained from this longitudinal study into the environmental performance (EP) of tourism enterprises. Thus, some of the data presented in this chapter may potentially appear on first sight to be of limited relevance. However, the significance lies not only in contributing to the overall profile but also, and more importantly, in terms of comparative analyses both within this study and also for future research. For example to establish a raft of benchmarks to assess to what extent progress has been achieved in the EP of tourism enterprises. Such progress could be expected, especially within the EU (see Leslie, 2011), given the ongoing attention to sustainability issues, ecological modernization of firms and carbon footprinting. Furthermore, as ECORYS’ (2009) study into tourism supply within the EU argued, sustainability is a key to maintaining competitiveness in the world market.
These enterprises account for the major proportion of visitor spend in any destination within which spending on accommodation and hospitality operations accounts for over 50% (see Table 2.1).
The high proportion of spending attributed to food and beverage operations is reflected in the allocation of the EU’s total tourist spending to the various categories of enterprise in tourism supply, as estimated by Leidner (2004):
• Restaurants (includes bars, canteens, catering): 49% of revenues; considered share of supply approximately 82%.
• Hotels (includes other accommodations): 22% of revenues; considered share of supply approximately 15%.
• Travel agents and tour operators: 29% of revenues; considered share of supply approximately 3%.
What
