Programme Leader – Swiss Hotel Management School, Leysin.
Assistant Hotel Manager – Bruntsfield Hotel, Edinburgh.
Restaurant Manager – Taj Mahal Hotel and Towers, Mumbai.
Course Leader – BA (Hons) Hotel and Hospitality Management
Chawla, G. (2017), ‘Eco-spas and the sustainability agenda’ in Sarah Rawlinson and Tim Heap. International Spa Management: Principles and Practices. Goodfellow: Oxford.
Chawla, G. (2017), Book Review: Sustainability in Hospitality by Miguel Gardetti and Ana Torres, Hospitality and Society, Vol. 7, issue 1, pp. 89-91.
Chawla, G. and Manhas, P.S. (2015), Sustainability in Higher Education: An Exploratory Investigation of Hospitality Management Courses, Asia-Pacific Journal of Innovation in Hospitality and Tourism, 4(1), pp. 25-42.
Chawla, G. (2015), ‘Ethical Employment’ in Philip Sloane, Willy Legrand and Claire Hindley. Handbook of Sustainable Food and Gastronomy (pp. 146-158). Routledge: London.
Chawla, G. (2015), ‘Sustainability in hospitality education: A content analysis of curriculum of British universities’, Proceedings of European Conference on Research Methodologies, Malta, June11-12.
Chawla, G. and Ndung’u, M.W. (2014), ‘The ethics of an all-inclusive plan: An investigation of social sustainability in the case of all-inclusive resorts, Jamaica’, Research in Hospitality Management, 4(1/2), pp. 21-28.
Chawla, G. (2014), ‘Sustainability in hospitality education: A conceptual viewpoint, Proceedings of Council for Hospitality Management Educators, Buxton, May, 28-30.
Chawla, G. and Kovaljova, K. (2013), ‘Can sustainability really add customer value?’ Proceedings of International Conference on Hospitality and Leisure Applied Research, Lausanne, July 4-6, pp. 11-21.
Chawla, G. (2012), ‘Can emotional intelligence add value? The case of Scottish hospitality industry’, Proceedings of Council for Hospitality Management Education, Birmingham, May 9-10.
Fellow of Higher Education Academy
Areas of Expertise
Pro environmental behaviours
Food waste prevention
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