| Sustainability in the hospitality industry: Principles of sustainable operations W Legrand, JS Chen, GCM Laeis Routledge, 2022 | 655 | 2022 |
| A survey of social entrepreneurial community-based hospitality and tourism initiatives in developing economies: A new business approach for industry P Sloan, W Legrand, C Simons-Kaufmann Worldwide Hospitality and Tourism Themes 6 (1), 51-61, 2014 | 140 | 2014 |
| Best practices in sustainability: German and Estonian hotels P Sloan, W Legrand, H Tooman, J Fendt Advances in hospitality and leisure 5, 89-107, 2009 | 88 | 2009 |
| Sustainability in the hospitality industry J Chen, P Sloan, W Legrand Routledge, 2010 | 74 | 2010 |
| A review of restaurant sustainable indicators W Legrand, P Sloan, C Simons-Kaufmann, S Fleischer Advances in hospitality and leisure, 167-183, 2010 | 58 | 2010 |
| Environmental performance analysis of German hotels JS Chen, W Legrand, P Sloan Tourism Review International 9 (1), 61-68, 2005 | 50 | 2005 |
| The Routledge handbook of sustainable food and gastronomy P Sloan, W Legrand, C Hindley Routledge, Taylor & Francis Group, 2015 | 45 | 2015 |
| FACTORS INFLUENCING GERMAN HOTELIERS’ATTITUDES TOWARD ENVIRONMENTAL MANAGEMENT P Sloan, W Legrand, JS Chen Advances in hospitality and leisure, 179-188, 2005 | 40 | 2005 |
| Sustainable Hospitality and Tourism as Motors for Development P Sloan, C Simons-Kaufmann, W Legrand Routledge, London, New York, 2012 | 37 | 2012 |
| Making 20 2020 happen: is the hospitality industry mitigating its environmental impacts? The barriers and motivators that German hoteliers have to invest in sustainable … W Legrand, C Kirsche, P Sloan, C Simons-Kaufmann WIT Transactions on Ecology and the Environment 161, 115-126, 2012 | 24 | 2012 |
| Learning from best practices: Sustainability reporting in international Hotel Chains W Legrand, EB Huegel, P Sloan Advances in hospitality and leisure, 119-134, 2013 | 21 | 2013 |
| Factors influencing healthy meal choice in Germany JS Chen, W Legrand, P Sloan Tourism: An International Interdisciplinary Journal 54 (4), 315-322, 2006 | 19 | 2006 |
| Luxury tourism in remote destinations: An inquiry into sustainability W Legrand Advances in hospitality and leisure, 65-81, 2020 | 17 | 2020 |
| Factors affecting the choices young people make when selecting healthy food: A conceptual model P Sloan, W Legrand, JS Chen Journal of Culinary Science & Technology 6 (2-3), 206-220, 2008 | 16 | 2008 |
| esg, sdgs, and hospitality: Challenges and opportunities in activating sustainability W Legrand, A Matthew-Bolofinde Business in the 21st Century: A Sustainable Approach, 25-39, 2022 | 14 | 2022 |
| The integration of fungus tolerant vine cultivars in the organic wine industry: the case of German wine producers K Krauss, W Legrand, P Sloan Enometrica: Review of the Vineyard Data Quantification Society and the …, 2010 | 13 | 2010 |
| Regulation of the sale and consumption of alcoholic drinks in France, England and Germany MJ Boella, W Legrand, C Pagnon-Maudet, P Sloan, A Baumann International Journal of Hospitality Management 25 (3), 398-413, 2006 | 13 | 2006 |
| Customers’ preferences to healthy meals W Legrand, P Sloan Advances in hospitality and leisure, 265-273, 2006 | 13 | 2006 |
| Township Tourism in South Africa–A Successful Tool for Poverty Alleviation? P Sloan, C Simons-Kaufmann, W Legrand, N Perlick Advances in hospitality and leisure, 153-168, 2015 | 11 | 2015 |
| Social entrepreneurship in hospitality: principles and strategies for change W Legrand, MÁ Gardetti, RS Nielsen, C Johnson, M Ergul Routledge, 2020 | 10 | 2020 |
