Clean Tourism - Responsible Tourism - Responsible Hospitality

Responsible Hospitality

As with the view of responsible tourism, responsible hospitality is essentially about creating better places for people to live in, and better places for people to visit. This does not mean all forms of hospitality are also forms of tourism although hospitality is the largest sector of the tourism industry. As such we should not be surprised at overlaps between responsible hospitality and responsible tourism. In the instance where place of permanent residence is also the place where the hospitality service is consumed, if for example a meal is consumed in a local restaurant, this does not obviate the requirement to improve the place of residence. As such, the essence of Responsible Hospitality is not contingent upon touristic forms of hospitality.

While Friedman (1962) famously argued that, admittedly within legal parameters, the sole responsibility of business was to generate profit for shareholders the idea that businesses’ responsibility extends beyond this has existed for decades and is most frequently encountered in the concept of corporate social responsibility (Carroll, 1999). There are numerous ways businesses can and do engage in activities that are not intended to benefit shareholders and management, at least not in the short term. However, often acts of corporate social responsibility are undertaken because of the perceived benefit to business. Usually in hospitality this relates to the cost reductions associated with improved energy efficiency (Pizam, 2009) but may also relate to, for example, the rise in ethical consumerism and the view that being seen to be a responsible business is beneficial to revenue growth.

As per the Cape Town Declaration on Responsible Tourism, responsible hospitality is culturally sensitive. Instead of then calling for the unachievable, responsible hospitality simply makes the case for more responsible forms of hospitality, hospitality that benefits locals first, and visitors second. Certainly, all forms of hospitality can be improved and managed so that negative impacts are minimized whilst striving for a maximization of positive impacts.

Carroll, A. (1999). Corporate Social Responsibility. Business & Society, 38(3), 268-295. Friedman, M. (1962). Capitalism and Freedom. Chicago: University of Chicago Press. Pizam, A. (2009). Editorial: Green hotels: A fad, ploy or fact of life? International Journal of Hospitality Management, 28(1), 1.