Module Objectives

Participants to learn the principles and practices of the triple-bottom-line approach in the context of tourism and hospitality operations.

Mission 1

Description

Mission 1 is designed to introduce participants to the principles of sustainability at corporate level.

Learning objectives

Participants will:

  • Define the principles of the triple-bottom-line approach.
  • Define Corporate Social Responsibility.
  • Identify environmental impacts in the context of hospitality operations.
  • Identify social impacts in the context of hospitality operations.
  • Identify economic impacts in the context of hospitality operations.

Learning outcomes

Participants will be able to:

  • Define the principles of the triple-bottom-line approach.
  • Define Corporate Social Responsibility.
  • Demonstrate an understanding of the importance of the triple-bottom-line perspective in promoting sustainability in tourism operations.

Duration: 1/2 hour

Mission 2

Description

Mission 2 is designed to present to participants an overview of the need to address environmental management in the organisation's operations.

Learning objectives

Participants will:

  • Review the internal and external drivers for sustainability in the context of hospitality operations.
  • Review the benefits of implementing sustainable practices in the context of hospitality operations.

Learning outcomes

Participants will be able to:

  • Demonstrate an understanding of the key benefits of triple-bottom-line approach including issues of transparency and accountability that are required to demonstrate corporate social responsibility.

Duration: 1/2 hour

Mission 3

Description

Mission 3 is a quiz section of variable difficulty. Participants compete against each other to improve their score, win badges and rise on the scoreboard and leaderboard tables.

Learning objectives

Participants will:

  • Test their knowledge and skills based on the learning objectives of Mission 1 and Mission 2.

Learning outcomes

Participants will be able to:

  • Assess their competences on the principles and practices of the TBL approach in the context of tourism and hospitality operations.

Duration: 1/2 hour