GDFHTS-R-[2010-08-0058-1]-En.docv2 v Contents
Page
Preface ... iii
Acknowledgements ... vii
Abbreviations and acronyms ... ix
Introduction ... 1
Defining the hotels, catering and tourism sector and the scope of the issues paper... 1
1. Structure and characteristics of the sector ... 5
1.1. The hotel, catering and tourism industry ... 5
1.2. International tourist arrivals ... 6
1.3. A fragmented industry ... 7
1.4. Employment ... 11
1.5. Working conditions ... 14
1.6. Social dialogue ... 18
1.7. Economic development, poverty reduction and foreign direct investment (FDI) ... 19
2. The impact of the financial and economic crisis on the HCT industry ... 21
2.1. The effects of the global recession ... 21
2.2. Employment impact and recovery ... 23
2.3. Crisis impact on wages and working hours ... 25
2.4. Stimulus packages to limit the effects of the crisis ... 27
3. New forms of ownership and operations ... 29
3.1. Introduction ... 29
3.2. Forms of ownership ... 29
3.3. Impact on HRD, qualification and skills development ... 33
4. Major trends and diversification in the hospitality and tourism sector ... 35
4.1. Ageing population and demographic change ... 35
4.2. Migration ... 36
4.3. Emerging markets ... 38
4.4. Medical and wellness tourism ... 40
4.5. Information and communications technologies (ICTs) ... 41
4.6. Climate change ... 43
4.7. Diversification of tourism products ... 45
4.8. Impact on HRD, qualification and skills development ... 46
vi GDFHTS-R-[2010-08-0058-1]-En.docv2
5. Sustainable tourism and social dialogue ... 48
5.1. Sustainability – Key for economic growth, employment creation and decent work ... 48
Sustainable development ... 48
Sustainable tourism ... 48
Sustainable enterprise development ... 50
5.2. Corporate social responsibility and international framework agreements ... 52
Corporate social responsibility ... 52
International Framework Agreements ... 54
5.3. International instruments aimed to promote tourism sustainability ... 55
5.4. Sustainable measures and initiatives undertaken by the tourism industry ... 56
5.5. Paths towards sustainable tourism ... 59
Social dialogue and international partnerships in tourism ... 59
6. Summary ... 60
Points for discussion ... 65
Bibliography: Developments and challenges in the hotel, restaurant and tourism sector ... 67
Appendices I. Tourism Satellite Accounts (TSAs) ... 73
II. Full text of T20 joint communiqué, February 2010 ... 74
III. ILO/UNWTO Statement on Tourism and Employment, September 2009 ... 76
IV. ILO/IHRA Statement on Tourism and Employment, January 2010 ... 78
V. Full text of the Working Conditions (Hotels and Restaurants) Convention, 1991 (No. 172) ... 80
VI. Full text of the Working Conditions (Hotels and Restaurants) Recommendation, 1991 (No. 179) ... 84
VII. Core conditions for sustainable enterprise development ... 86
VIII. Full text of IFAs (IUF/EFFAT, Accor, Club Med) ... 88
IX. UNWTO Global Code of Ethics for Tourism, October 2001 ... 93
X. Statement of Commitment to Sustainable Tourism Development, Tour Operator Initiative for Sustainable Tourism Development, March 2000 ... 100
XI. Full text of the Agreement between the World Tourism Organization (UNWTO) and the International Labour Organization (ILO), March 2008 ... 102
