You can choose any topic from the topics given and 8-10 academic references is needed.thanks
Assessment 2 Assessment 2 Tutorial Assignment 2: Academic Report Due:Week 10 Length:2000 Weighting:40% Task Choose one of the topics from the list below and argue a viewpoint in the format of an academic report. It is expected that this viewpoint will emerge from your research, and will form the foundation of your argument. Your argument should be supported by a minimum of 4 academic references and industry examples should be used to illustrate your discussion. It is expected that you come to a conclusion supported by the research material used and make recommendations to management. Argue a viewpoint In this report you either agree or disagree with the statement and develop your argument based on the viewpoint taken You don’t argue both ways ! Assessment Criteria Content (20 ) Clear understanding of the topic and concepts Clear definitions of terms used and scope of response Clear argument of a viewpoint to a chosen topic Appropriate recommendations made Research (10 ) Evidence of adequate depth and breadth of research. Minimum of 6 Academic and industry examples Report format and Structure (5) Report format , Grammar Written expression Word Count Referencing (5) Correct use of Harvard referencing (in-text and in reference list) Lets have a look at the topics Given environmental concerns, tourism in the developing world is unsustainable. 2. Luxury and green are incompatible goals for the hotel industry. 3. 'Sustainable food' increasingly promoted on restaurant menus is largely greenwashing. Topic 1 1. Given environmental concerns, tourism in the developing world is unsustainable. Over to You …… In groups decide to agree or disagree with the statement and come up with 6 points to argue your viewpoint Present your findings to the whole class Topic 1 Developing countries usually have issues with water quality, infrastructure and there is already pressure on scarce resources such as energy, food etc. Tourism will put increased pressure on already struggling communities. Locals compete for critical resources Consider for example the amount of waste created with no proper means to treat it resulting in untreated sewerage ending up in water ways Consider the vast quantity of food consumed by tourists reducing an already scarce supply for local communities Lack of regulation to protect local environment Topic 1 Given their inadequate physical infrastructure and limited capacity to absorb mass tourism, the fragile land and ocean ecosystems of many developing countries can be literally overwhelmed by large numbers of tourists. It is increasingly recognized, therefore, that unsustainable ecotourism activities may threaten the very natural environment upon which they depend Neto 2002 ‘Sustainable Tourism, Environmental Protection and Natural Resource Management: Paradise on Earth’ OR An alternative viewpoint Tourism contributes much needed revenue in developing countries to create the infrastructure to protect the environment. Tourism can contribute directly to the conservation of sensitive areas and habitat. e.g. Revenue from park-entrance fees Tourists can create awareness of environmental issues and become environmental watchdogs. Topic 1 Suggested Readings 2.1.Buckley, R., 2012. Sustainable tourism: Research and reality. Annals of Tourism Research, 39(2), pp.528-546. Carbone, M 2005, ‘Sustainable Tourism in Developing Countries: Poverty Alleviation, Participatory Planning, and Ethical Issues’, The European Journal of Development Research Tosun, C. (2001). Challenges of sustainable tourism development in the developing world: the case of Turkey. Tourism Management, 22(3), 289-303. Liu, A., & Wall, G. (2006). Planning tourism employment: a developing country perspective. Tourism Management, 27(1), 159-170. Briedenhann, J., & Wickens, E. (2004). Tourism routes as a tool for the economic development of rural areas—vibrant hope or impossible dream?. Tourism management, 25(1), 71-79. Gössling, S. (2001). The consequences of tourism for sustainable water use on a tropical island: Zanzibar, Tanzania. Journal of environmental management, 61(2), 179-191. 2.5 Dodds, R., Graci, S.R. and Holmes, M., 2010. Does the tourist care? A comparison of tourists in Koh Phi Phi, Thailand and Gili Trawangan, Indonesia. Journal of Sustainable Tourism, 18(2), pp.207-222. Topic 2 Luxury and green are incompatible goals for the hotel industry. Definitions Luxury: In its most literal sense, the word luxury derives from the Latin word “Luxus” which signifies “soft or extravagant living, overindulgence and sumptuousness, luxuriousness and opulence” (Dubois et. al., 2005). Expensive exclusive Conspicuous consumption extravagant Decadent , Rare and quality scarcity one of a kind Green: Green hotels are environmentally friendly properties whose mangers are eager to institute programs that save water, save energy and reduce solid waste –while saving money – to help protect our one and only earth. Green Hotels Association 2008 Topic 2 Many hotel operators are confronted with two simultaneous goals that seem to be diametrically opposed: trying to create, establish, and implement environmental hotel policies; and pampering hotel guests with services such as unlimited hot water, high-pressure showers, freshly laundered linen, an ample supply of towels, and abundant supplies of food and drink Source : Barber, N.A. and Deale, C., 2014. Tapping mindfulness to shape hotel guests’ sustainable behavior. Cornell Hospitality Quarterly, 55(1), pp.100-114. Now its your turn …… In groups decide to agree or disagree with the statement and come up with 6 points to argue your viewpoint Present your findings to the class Topic 2 Luxury hotels are generally more spacious and include plush or exotic materials, sophisticated lighting that feels warm and inviting, and bathrooms with large bathtubs and multiple showerheads These luxury attributes of hotels are seldom compatible with green building practices, which tend towards smaller spaces, and materials and products that are non-exotic, recycled, natural, or rapidly renewable, with increased use of fluorescent lighting to reduce energy use and an emphasis on the conservation of water Source: Ahn, Y.H. and Pearce, A.R., 2013. Green luxury: a case study of two green hotels. Journal of Green Building, 8(1), pp.90-119. Topic 2 The concept of a green hotel is not easily grasped by many facility operators as this industry bases its business on perceived opulence luxury and grandeur Graci & Dodds 2008 ‘Why go Green ?The Business case for Environmental Commitment bin the Canadian Hotel Industry There is no explicit evidence that, at present, tourists deliberately select their accommodation because of such ‘green’ initiatives; other factors, including comfort, price, and facilities dominate, but there is reason to believe that tourists are supportive of energy-efficient environments. United nations World Tourism organisation 2008 Or An alternative viewpoint Luxury and green can be compatible because: A new paradigm of luxury exists With the advancement of sustainable technology being green does not mean a reduction in luxury Green can heighten the experience of luxury Economic imperative as guests demand it Luxury: A new paradigm The old paradigm of luxury was about excess owning diamond rings and other possessions . Luxury is no longer about the chandeliers, gold taps and high thread count of sheets The new paradigm of luxury is moving toward experiences rather than possessions Luxury is authentic experiences in harmony with nature and sociocultural surroundings . Luxury: A new paradigm Luxury for eco-tourists can mean more than amenities, accommodation types, or access to creature comforts. Eco-luxury can be simple and unique experiences in nature-based and cultural tourism that add to the pleasure of traveling without negatively impacting the environment. http://www.ecotourism.org/news/what-does-luxury-mean-eco-tourists Advances in Sustainable Technology Innovative shower head designs with wide spreads and efficient water usage Using renewables you can have a climate controlled room without using hugh amounts of energy courtesy of superior design You can have a luxurious experience whilst using recycled materials due to improvements in technology design Smaller, more efficiently conceived, and technologically advanced guestrooms Green can heighten the experience of luxury Dining on local , farm to table , organically produced, in season food is a more gourmet luxury experience than imported, out of season produce . It also provides the guest with a connection to place that makes it a unique experience New luxury is looking for unique experiences Appreciating the natural environment, Seeing local foliage and fauna instead of exotic foreign plants increases the authenticity and heightens the guests experience whilst using less water ,fertilizers etc . Chemicals in products used in guest bedrooms, spas and wellness centers can be replaced by greener more natural products to provide the guest with a more luxurious experience Green can heighten the experience of luxury Green building practices tend to smaller spaces Smaller hotels can providing more care and intimate authentic experiences- the new luxury Protecting the pristine natural environment through green practices provides the guests with a more luxurious experience The idea that as a guest you are protecting the local environment can increase your sense of wellbeing and luxury is about wellness and wellbeing Economic Imperative for hotels Guests are concerned about environmental issues and increasingly demanding luxury hotels adopt them. Eco-conscious millennials are gaining spending power, and their values are driving trends in luxury travel. Millennials are twice as likely to support brands with strong management of environmental and social issues, and expect brands to not only manage their impact but communicate it Topic 2 Suggested Readings 9.1Kapferer, J.N. and Michaut-Denizeau, A., 2014. Is luxury compatible with sustainability? Luxury consumers’ viewpoint. Journal of Brand Management, 21(1), pp.1-22. 9.2Line, N.D. and Hanks, L., 2016. The effects of environmental and luxury beliefs on intention to patronize green hotels: the moderating effect of destination image. Journal of Sustainable Tourism, 24(6), pp.904-925. 9.3 Barber, N.A. and Deale, C., 2014. Tapping mindfulness to shape hotel guests’ sustainable behavior. Cornell Hospitality Quarterly, 55(1), pp.100-114. 11.1 Ahn, Y.H. and Pearce, A.R., 2013. Green luxury: a case study of two green hotels. Journal of Green Building, 8(1), pp.90-119. Graci & Dodds, 2008, ‘Why go Green ?The Business case for Environmental Commitment in the Canadian Hotel Industry’ An International Journal of Tourism and Hospitality Research 9.4 Kang, K.H., Stein, L., Heo, C.Y. and Lee, S., 2012. Consumers’ willingness to pay for green