Hasil untuk "Hospitality industry. Hotels, clubs, restaurants, etc. Food service"

Abdulelah ALGHAMDI, Asier BAQUERO, Hazem Ahmed KHAIRY et al.

Employees are crucial resources for organizations, and their job performance is highly important for their success, especially in the hotel industry. The study investigated the impact of social loafing (SL) on hotel employees' job performance (EJP), considering transactional leadership (TL) as a moderator. A total of 390 responses were gathered from full-time employees employed at 5-star hotels in Egypt. The data was analyzed using PLS-SEM software by WarpPLS 7.0. The study found that a negative effect exists between social loafing and employee job performance. In addition, transactional leadership has a negative effect on SL and a positive effect on EJP. Furthermore, TL has a negative moderating effect on the relationship between SL and EJP, the study indicates that TL weakens the negative relationship between SL and EJP. The study contributes to transactional leadership by recognizing and regulating negative job behaviors in modern organizational contexts, such as levels of workplace social loafing. The study highlights the importance of hotel premises in reducing social loafing in the workplace, highlighting the importance of incorporating ethical concepts with transactional leadership in fostering a healthy environment and improved job performance.

Marianna Moraes

The phenomenon of multi-species families is increasingly linked to the growing awareness of the benefits of emotional support and service animals. As more people adopt various animals into their homes, it becomes crucial to understand how these family arrangements influence travel experiences. The presence of these animals during travel directly impacts the well-being and safety of travellers, contributing to the emotional and behavioural dynamics of multi-species families in transit. Consequently, the hospitality, tourism, and transportation industries must adapt to accommodate the growing number of tourists travelling with their animals, whether for work or leisure. The United States is the focus of this research due to its significant role in regulating emotional support and service animals, allowing for comparisons with the diverse regulations across European countries. This study aims to: (1) investigate current U.S. legislation regarding emotional support and service animals; (2) explore the challenges faced by owners of these animals during travel; and (3) highlight the practical experiences of owners travelling with emotional support and service animals. The methodology used is an exploratory qualitative review. The research highlights the experiences of Em and Jennifer, Brazilian students who travelled to the USA with their animals, illustrating the variations in travel experiences with emotional support and service animals. In conclusion, while acceptance and accommodation of these animals are evolving, particularly in the US hospitality industry and tourist attractions, challenges and a lack of understanding still exist in some establishments. This underscores the importance of studies like this to raise awareness and educate about the needs of families that rely on their animals. The increasing prevalence of multi-species families positively influences the availability of pet-friendly services, which can significantly impact travellers’ choice of accommodation when accompanied by their pets.

Edi Indrizal, Ermayanti Ermayanti, Ade Irwandi et al.

This paper describes the dynamics of conflict that occurred in the Batu Dinding rural tourism development between the local community and Tanjung Belit Village. The conflict occurred since 2015, and it’s was declared over in 2021. Therefore, what were the dynamics of the conflict during those six years? This research uses a qualitative-descriptive method with data collection through fieldwork. The data collection techniques used were a combination of limited participant observation techniques, informal and semi-structured interviews, and document studies. The results show that the conflict over the management of the Batu Dinding Waterfall tourism area in Tanjung Belit Village originated from agrarian conflicts related to land reoccupation. The motive is motivated by the development of tourism that has economic value and wants to monopolize it to get economic benefits (cuan). So the horizontal conflict between the Domo tribe and Tanjung Belit Village with the Tanjung tribe was resolved through legal channels and the police and the actors who committed acts of violence should also be imprisoned. In the end, the conflict was resolved through inter-tribal deliberation and the land was retained by Tanjung Belit Village.

I Gusti Made Dwi Candra Anggara, Pande Putu Wulandari, I Made Gede Darma Susila

Perancak Beach is a tourist attraction located in Perancak Village, Jembrana Regency, which has been designated as a tourist attraction in Jembrana Regency. One of the main attractions at this tourist attraction tends to be nature tourism and education regarding turtle conservation. This research identifies the conservation-based potential development of Perancak Beach in Jembrana Regency. This research aims to identify existing potential and obtain strategy recommendations in efforts to develop conservation-based tourism potential at Perancak Beach, Jembrana Regency. This research uses a descriptive approach with qualitative data types. The data collection techniques used were observation, interviews, and literature study. The data analysis technique used is descriptive analysis. The research results show that the tourism potential of Perancak Beach is supported by 4 adequate destination components and a conservation-based destination development strategy using the concept of ecotourism (environmental planning and management, increasing environmental awareness and protection, and institutional regulations).

Mariana Khromova, M. Paska, Nataliia Dzordz

The hospitality industry is a complex, comprehensive type of professional activity of people whose efforts are aimed at satisfying the diverse needs of guests – not only tourists, but also representatives of business, the public, culture, sports, scientists, as well as local residents. The full-scale Russian invasion has had a negative impact on all aspects of life in the country, but despite the difficulties and challenges faced by Ukrainians, the hospitality industry continues to develop. The hotel business is implementing a clear plan for reorganization during the full-scale Russian invasion, in particular – security, partnership, marketing, service, innovation, played an important role in ensuring compliance with market requirements and maintaining competitiveness. The hospitality industry is an important sector of the Ukrainian economy, which is already experiencing its rebirth. When it comes to a hotel, behind many secondary details – prestige, number of stars, sophistication of the restaurant and others, we often forget the main thing, the function that each one should embody: to create a pleasant, relaxed atmosphere and tell a story. However, martial law in Ukraine has made its own adjustments to entrepreneurs working in the field of tourism and the hotel business, in order to reformat and adapt to the realities of today. The main problems that arose during the military conflict for the hotel sector are: a decrease in tourist demand, war creates an unstable and dangerous situation, which leads to a decrease in tourist demand; restricted access in the war zone; deterioration of infrastructure, damage to buildings and communications can significantly complicate their functioning4; negative perception abroad, making it difficult to attract new customers, and also led to the cancellation or postponement of previously planned trips; difficulties in providing necessary resources, including electricity, water supply and food, due to supply disruptions and increased security costs. The challenges and obstacles that Ukrainian hotel enterprises faced during the military operations prompted reorganization and changes in business strategies. The reorganization of the hospitality industry under martial law is analyzed using the example of the !FEST hotel.

Ruslana Kryvenkova, E. Sira

The article examines topical issues of innovation in the field of catering in the tourism and hospitality industry of Ukraine. The concepts of the tourism industry are defined, which interact to ensure the efficiency and success of the industry. The strategic importance of innovations for increasing the competitiveness and socio-economic progress of the country in a difficult economic and political environment is emphasized. The impact of challenges, such as the effects of the COVID-19 pandemic and a full-scale invasion, on the development of the tourism and hospitality industry is analyzed. The author characterizes the consequences of these challenges for the hotel, restaurant and tourism sectors, including reduced revenues, damage to cultural heritage and economic losses. The author substantiates the need to introduce innovative approaches to the activities of catering establishments, develop infrastructure, and implement programs and projects to stabilize and develop the tourism industry. Particular attention is paid to the use of modern technologies and digital tools to optimize business processes and improve the quality of customer service. The importance of the optimal organization of these institutions, in particular in terms of product quality and effective management, is determined. The article presents promising areas of innovation in the field of catering and reflects the impact of innovative technologies on the tourism market. The article highlights the benefits of digital tools for attracting customers and improving the operational efficiency of food service establishments. The general purpose of the article is to identify the key areas of use of innovations in the field of catering aimed at ensuring sustainable development of the tourism industry and maintaining its competitiveness. In conclusion, it is noted that innovations in the field of catering open up ways to improve service, effective management and customer engagement.

Tshinakaho Nyathela-Sunday, Stanley Lekata, H. Kesa et al.

The tourism and hospitality sectors were among the most negatively impacted industries during the COVID-19 pandemic. Many studies have reflected on the impact of COVID-19 on the tourism and hospitality industry; however, more needs to be written about the effect on the customers. Therefore, this paper aims to report if COVID-19 has affected the use of hospitality establishments and service customers during and after the lockdown in South Africa. This was a cross-sectional quantitative study. Google Forms were used for data collection using snowball and convenience sampling techniques. Seven hospitality establishment categories (Bed and breakfast, guesthouses, hotels, Airbnb, sit-down restaurants, fast food outlets, and wine farms) and two hospitality services (Catering services and delivery services) participated in the study. Data were analysed using SPSS version 26 and presented using descriptive statistics. Demographic data was introduced to give an overview of all the respondents. Most respondents were female (64%) and Africans (69%). Most respondents were employees (49%), earning salaries ranging between R5000 and R50 000. Most customers indicated that they continued to use these establishments and services during the lockdown and were willing to continue doing so post-lockdown. In terms of salaries versus the categories of establishments, customers who earned less visited establishments the most. However, it was observed that customers who visited restaurants were from all salary ranges (brackets). This indicates that customers always continue visiting hospitality establishments and utilising hospitality services. This affirms the importance of the hospitality industry in the social and economic space.

Tlake Phillemon Rachoene, Lehlohonolo Amos Masitenyane, Bakae Aubrey Mokoena

Carnival events have become pivotal in the growth of tourism initiatives to many destinations. Tourist experiences of event captivities touted the dawn of carnival events as valued visitor destinations. Accordingly, gaining insights on the event attendees’ perceptions of service quality rendered at carnival events is crucial in growing visitor continued support and tourism at large. The impact of carnival events is gradually being examined in tourism marketing research since such occasions are sought to attract tourists through cultural and heritage services that enhance life experiences. This study investigates the Vaal River Carnival attendees’ service quality perceptions towards their satisfaction and future behavioural intentions at an event hosted in Vanderbijlpark town, Gauteng province. A cross-sectional approach of gathering data using convenience non-probability sampling procedure was adopted. On-site questionnaire survey method was employed to collect data from 400 respondents. The study results highlight constructive and negative views of the respondent’s experiences. The respondent’s satisfaction with the event’s level of service quality were high and positively impacted their future behavioural intentions. However, the event managers are advised to exigently deal with challenges of inadequate parking space and traffic jam linked to the event.

Nataliia Nebaba, K. Horb, Olha Martynenko

The article is devoted to the analytical consideration of service innovations in restaurants as the main components of innovative development of the enterprise. The legislative framework on which innovation processes in Ukraine are based was investigated, as well as the subjects of the country’s innovative activity were considered. It was noted that the level of development of the country, the economic and political situation, and the current legislation affect innovative activity in Ukraine. Innovative activity of the total activity of institutions is a determining factor of innovative development of the entire state, its foundation and engine, it is reflected through the efficiency of innovative activity. The article analyzes the importance of the implementation of innovation policy and methods of its implementation. Concepts of innovative project, innovative products, innovative activities and product were considered. It was established that in order to implement innovations in a restaurant or hotel, the institution must choose its innovation strategy and set clear goals that will be achieved through the strategic management of innovation activities. It has been stated that there are four types of innovation strategies, which are distinguished by the type of technological innovation, objectives, costs of the company and its risks. Examples of companies using one of the above strategies were given. Innovative tools for attracting guests to establishments were installed and modern restaurant formats were analyzed The most popular concepts of restaurant establishments in Ukraine were established. These include club and family types of establishments. The importance of digitalization as an innovative process of hospitality enterprises is indicated. It was determined that the following are among the main digital innovations: touch displays, interactive (electronic) menus and tablets on tables, QR codes, LED notification technologies, 3-D printers in the kitchen, food producers with the help of a sensor, the introduction of three-dimensional projections and video mapping for effective demonstration of cooking, use of web and telecommunication technologies.

O. Shydlovska, T. Ishchenko, О. Dulka

The aim of the article is to substantiate the introduction of the latest restaurant business for hospitality enterprises by analyzing the main directions of molecular technologies. Research methodology. The article is based on scientific works of foreign and domestic scientists in the field of hotel and restaurant business. The general scientific methods of analysis for processing, presentation and generalization of the received data are used in the work. Research results. The introduction of innovations in the market of hotel services indicates the need for the harmonious development of hospitality facilities, which in the long run will provide the possibility of sustainable income for the establishments of the hospitality industry. The latest restaurant technologies enable hotel enterprises not only to occupy leading positions in their market segments, but also to meet global service standards. Therefore, the question of understanding the needs and wishes of consumers in eating unique dishes, using modern technologies, which is of significant importance for hospitality enterprises due to the formation of their culinary brand, is relevant. The possibility of introducing the latest restaurant business in the hospitality industry to expand catering services and attract consumers of hotel services in the restaurant business of the hotel enterprise is analyzed. The main directions of molecular technologies to meet the needs of consumers in extravagant and extraordinary technologies that meet the requirements of all lovers of gourmet dishes, including gourmets. Given the peculiarity of molecular technologies, ensuring the proper structural and mechanical properties of ready meals is impossible without the use in their recipes of food additives of natural origin and raw materials with emulsifying and gelatinizing properties, which are able to regulate the consistency and texture in order to obtain the required effect. The use of food additives agar-agar, carrageenan, sodium alginate, calcium chloride, egg powder, glucose, lecithin, trimolin, xanthan not only perform the role of improvers, but also have an important physiological value for the human body and contribute to improving the nutritional value of dishes with their use. Practical significance. The introduction of the main directions of molecular gastronomy in the restaurant business of the hotel company will expand the range of unique specialties on the menu, and in particular provide them with health, ensure a high level of organization of the technological process, reduce production losses and increase potential consumers of restaurant services.

By serving and gratifying clients, the hospitality business has a significant potential to stimulate economic growth and to increase shareholder wealth. The study's primary goal is to examine how SME financing has affected Bangladesh's growing hotel sector. Growth in services and jobs are important SMHE development determinants. The theoretical model displays how the researcher has conceptualized the relationships between the study's variables. We employed factor analysis, test of hypothesis, and descriptive analysis to conduct quantitative analysis for this paper using SPSS. In this work, both primary and secondary data have been utilized. Primary data collection will be done in the Sylhet districts (Sadar) utilizing standardized questionnaires that will concentrate on the borrower's perspective of SME funding. Secondary data was gathered from academic journals, theoretical evaluations of SME foundations, papers, Bangladesh Bank magazine reviews, and BBS reports. A survey will be undertaken to obtain feedback from the owners or managers of various hotels, restaurants, and managed food services in the districts of Sylhet (Sadar). The study found a strong correlation between organizational behavior measures and SME finance. This study also poses the possibility that the Sylhet region's hotel sector could improve its performance through smart SME financing. The study also suggested potential future uses of SME finance in hospitality firms in the Sylhet region. The framework includes the impact of SME financing on revenue, job growth, and their ‘customers.

Dwi Hanadya, Nyayu Ully Auliana, Muhammad Andriansyah

Standard operating procedures (SOPs) are very important to set work standards so as not to fall out of the standard rules. In the world of tourism, SOPs in hospitality are used to discipline employees so that every work done cannot be separated from the standards set. This research was conducted at Amaris Hotel Palembang, a two-star hotel that has restaurant facilities, ballrooms, hotel rooms, etc. In this study using observation methods, or discovery research that will examine how SOPs in the food and baverage section are implemented at Amaris Hotel. This research study found that every employee who works in the food and beverage section has fulfilled SOPs when working, even before work they have prepared SOP prefixes before employees go to restaurants. This is a priority to ensure that all work carried out is in accordance with SOPs and maintain food and beverage hygiene for hotel guests.

Sarmiento, Aileen P., Layo, Pamela Dianne Faye S.

Hospitality management education has been a widely studied area. It has been studied by many authors by which and is still in deliberation in a true meaning. As the hospitality industry and a service-oriented area, most of the programs put more weight on industry demands and expectations, and opinions. As a result, most of the relevant program studies tend to focus on the employer’s perspective, with very few focusing on the actual recipients and providers of education. The study was conducted to determine the competency assessment of hospitality management educators and hospitality industry employees in the province of Cotabato. A descriptive-correlational research design was utilized, and respondents were selected through random sampling. In addition, the scope of the extent of literature either focused only on one discipline (restaurant) or on hospitality in general, leaving the comparison of the relevant competencies between the core industries of hospitality, hotel management, and food and beverage management and the universities Furthermore, the weighted mean with its corresponding verbal description was used to determine the competency assessment of hospitality management educators and the hospitality industry, and spearman-rank correlation to determine the relationship between competencies taught by hospitality management educators and competencies demanded by the hospitality industry. Results show that competencies taught by hospitality management educators have no significant relationship to the responses in the competencies demanded with a correlation coefficient of 0.304 and a probability of 0.103 and there was a significant relationship between the competencies taught and demanded by the hospitality Industry in Cotabato, Province.

Alana N Seaman, Alexia Franzidis

Sports stadiums represent important hospitality entities that generate billions and act as both powerful memorials of and contributors to place and destination image for visitors and locals alike. With increasing entertainment competition and waning fan attendance, many sport facilities are elevating gastronomic options available at events by integrating local foods, drinks and hospitality brands into concession environments, particularly as concessions are a central source of revenue for many sport entities. The use of local in this capacity is often viewed as beneficial — satisfying fans’ expectations for unique experiences and tastes. However, the neolocal practice of integrating local eateries and watering holes into stadium concession environments may have other unanticipated impacts outside the facility or venue, potentially limiting the values and benefits typically associated with neolocalism. Despite the popularity of concessions at sporting events, these aspects of the gastro trend have received little scholarly attention. Thus, this study sought to examine the relationship between local and sport concessions using a deconstructive approach to explore the phenomena in major league baseball (MLB). Data collected at four MLB games at four different stadiums in 2019, utilising a case study methodology, revealed that the concessions now offered enhanced the visitor experience whether through nostalgia or perceived insight into the host city’s culinary scene. Yet, when deconstructed, the local foods and drinks, through hospitality vendors within sport concession experiences may undermine in some ways the values and benefits associated with neolocalism.

Eridiong O. Onyenweaku, Hema Kesa , Levi U. Akah

Plant foods reduces the risks of both chronic and infectious diseases in humans. Fruit peel is still frowned upon as part of a normal healthy diet. This study aims at ascertaining consumer fruit peel preferences, perceptions and acceptability to enable the production of processed fruit peel sprinkles that will be accepted by consumers as food additives. An online questionnaire was used for this cross-sectional survey and was circulated in South African provinces. Information gathered include sociodemographic data, overall perception/consumer choices of processed fruit peels and factors that influence choices of dietary products. Chi square test was used to check association between some sociodemographic variables and consumer preferences. ‘Sweetened’ was the most suggested flavour for the proposed product, followed by ‘Natural’ i.e. no flavor additives and ‘Chilli’ third most suggested. the participants were interested in processing of fruit peels for consumption. The responses showed general acceptability of the proposed fruit sprinkles, with citrus fruit peels (oranges, grapes and lemons) as most preferred. No association was observed between gender/income and certain consumer preferences for fruit peels. Educational level affected the priority factors of the respondents. Processing and consumption of fruit peels should be encouraged in order to strengthen the immune system especially during this pandemic. Increased consumption of fruit peels will also contribute to a reduction of food waste.

Phuah Kit Teng Kit Teng, Siti Intan Nurdiana Wong Abdullah, Bernard Lim Jit Heng

Food tourism gained its popularity due to people preference on travelling to a certain location for attending food festivals or sampling various delicacies. Such phenomenon promoted entomotourism especially on food and eco-tourism sector that emphasize the traditional values such as cultural and traditional respect, authenticity, and sustainability. The study aims to investigate the motivational factors which affect the domestic tourists in experiencing entomotourism particularly in searching for insect-based product during their travel. However, there is still a paucity of empirical research on edible insects, aimed towards domestic tourists, thus giving this study academic significance by closing knowledge gaps in the specific area of edible insect consumption acceptance and motivation among tourists to promote entomotourism as a form of unique gastronomy experience. Quantitative analysis was implemented to achieve the research objectives where a sample size of 240 respondents was collected in Klang Valley, Malaysia. Structural Equation Method was then used to validate each construct to find the factors that contribute to the tourist’s behaviour. The study provides a summary of core motivators characterizing the acceptance and consumer intention to search for insect-based food during their travel. This paper has the potential to generate societal benefits (food security), environmental (sustainable production methods and reduce in meat consumption) and health (nutritious). Furthermore, the result will help the agri-entrepreneur in producing, developing, and marketing edible insects-based products as a potential tourist attraction and a new marketing platform for food tourism in Malaysia. Keywords: Consumer Behavior, Edible Insects, Entomotourism, Entomophagy, Food Tourism

S. Were, M. Miricho, V. Maranga

The purpose of this study was to investigate restaurant clientele tipping behavior and its inspiration on foodservice empathy within two- and three-star hotels in Kisumu County, Kenya. This was with the objective of analyzing the tipping effect on restaurant food service quality with an emphasis on Parasuraman, Zeithmal and Barry's empathy as a key dimension of quality in accordance to the SERVQUAL model.,For the purpose of this study, food service empathy was investigated in relation to the influence of tipping on restaurant food service quality. Further, a census of all the two and three star-rated hotels within Kisumu County was carried out. The study applied descriptive research design in the investigation on the tipping behavior and its inspiration on foodservice empathy. Moreover, simple random sampling was employed in the selection of clients since it yielded a sample that is representative of the population. Additionally, the study employed the use of questionnaires for collection of data, which were coded, analyzed and presented in frequencies, tables and graphs.,The study findings reveal that there is a significant relationship between rewards upon perception of service and food service empathy but failed to find a significant relation between incentives for improved future service as well as the social norms and foodservice empathy. However, in general, the study established a significant relationship between tipping and foodservice empathy in the sampled hotels in Kenya. Thus, in summary, at 95% confidence level, the study concluded that there is a significant relationship between tipping and foodservice empathy.,This study was restricted on two and three-star hotels within Kisumu County in Kenya with a sample size of 384 respondents, which would otherwise limit the degree to which the findings were applied. Consequently, the study sought to collect data from restaurant clients although the access and, therefore, direct interaction were denied by some of the hotels. Further, this study employed a survey approach in the collection of data from restaurant clients in two and three-star hotels. Accordingly, there was minimal local and regional research literature available on the study topic.,Tipping in the context of the broad global service industry, including hospitality's restaurant food service, is as old as Roman times. However, tipping is practiced differently across the world with some countries practicing while other countries not practicing the act of tipping. For that reason, tipping is not regulated in some of the countries including Kenya and therefore the lack of policy. Nonetheless, tipping is perceived to be the genesis of food service failures as a result of discriminatory restaurant food service in addition to increasing costs of eating out. This study therefore sought to investigate restaurant tipping behavior and its inspiration on foodservice empathy. The study results might be applied in policy formulation in order to curb the negative effect of tipping on food service empathy.,Minimal studies have been instituted and published in the area of tipping and service quality relationship with an emphasis on each of Parasuraman, Zeithmal and Berry's dimensions of quality. This research survey, therefore, sought to collect data from restaurant clients in two and three-star hotels within Kisumu County in Kenya and therefore investigated restaurant clientele tipping behavior and its inspiration on food service empathy.

Michael Murimi, Billy Wadongo

The study aimed to find the extent of applying revenue management (RM) practices in star-rated hotels in Kenya. Specifically, the study sought to determine RM policies and implementation, application of RM techniques, and the use of RM systems. The study used a quantitative approach and adopted a cross-sectional survey research design. The study targeted 225 revenue managers from all-star-rated hotels in Kenya. The findings revealed that RM is a practice in star-rated hotels, even though not in all hotels. Hotels reported having RM policy and implementation taking place. There was an adoption of RM techniques. A dynamic RM team and the presence of social media integration with RM were identified. The findings revealed that by large, starrated hotels interact with RM systems and sub-systems on the use of RM systems. Some hotels use either one or a combination of two systems. Furthermost, hotels were found to have automated their revenue collection. It was also revealed that they have adopted integrated RM soft-wares. The hotels were found to have meaningful RM data and information, RM pricing devices, and non-pricing devices. In comparison, information reveals a slightly above average presence of RM application in hotels in Kenya. The empirical evidence presented in this paper reveals that some hotels have not entrenched RM applications in terms of policies and implementation, RM tools and techniques, and their RM systems are lacking. The paper proposes that for full realization and maximization benefits associated with RM practices like predicting the growth of hotels, reducing operational costs, improving yields, and generating revenue, the industry should fully embrace RM applications.

Tracy Daniels, Tembi M. Tichaawa

Sport tourism and its related events have been identified as a unique niche product and South Africa is considered globally as a leading sport event tourism destination. Despite the devastating impacts of the COVID-19 pandemic on the sector, it is recognised for its resilience and ability to overcome crises thereby creating employment and assisting economies to recover. For this recovery to effectively take place, recovery strategies, frameworks and policies are now a necessity for the sustainability of South Africa as a sport event tourism destination. The purpose of this paper is to provide a critical review of existing published and unpublished literature sources and policy documents in order to identify the impacts of the COVID-19 pandemic on sport event tourism in South Africa and to propose directions for recovery strategies going forward, as well as recommendations for future research areas. In doing so, the current paper has found that through adequate recovery policies, strategies and frameworks, sport event tourism in South Africa can effectively be used as a post pandemic tool for urban regeneration, new business opportunities and a range of positive social impacts for host communities. As the sub sector begins to reopen, recovery strategies that include considerations of risk communication, community engagement, risk mitigation and the hosting of hybrid events are essential for its sustainability. For the effective implementation hereof, additional research is needed in the fields of crises in sport event tourism, the use of technology in the sub sector, as well as collaboration in small scale sport event tourism.