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This paper focuses on sustainable tourism and sustainable tourism development as a factor for tourism restarting after the COVID-19 pandemic. At the center of interest in this study is also sustainable business in tourism and hospitality, and the factors influencing sustainable business in this sector. The restart of tourism after the COVID-19 pandemic has to be founded to support the sustainable recovery of tourism, promote the digital transition, move to a greener tourism system and rethink tourism for the future. The importance of advancing a multi-disciplinary, multi-sectoral approach to sustainable tourism is more than essential. This includes engaging all actors such as; private and public sectors, civil society, and local communities in designing and implementing sustainable tourism strategies and models. Additionally including community-based rural tourism, agrotourism, and domestic tourism. The paper reviews the relevant literature on sustainability and sustainable tourism; research papers, studies, and related written materials. The common characteristics and differences and the interface between sustainable tourism and social responsibility also are discussed. [ABSTRACT FROM AUTHOR]

This paper aimed to find out how the COVID-19 pandemic affected the business of tourism companies in the Czech Republic, whether the companies drew state support and how they reacted to the situation. The source of data for testing hypotheses and answering research questions was a questionnaire survey. In the period May-August 2021, 52 tour operators and 571 hotels were contacted. Out of the total number of 623 addressed subjects, 111 respondents completed the questionnaire. The chi-square test in the contingency table was used to test the hypotheses. From the respondents' answers, it can be concluded that 2/3 of the respondents perceive the impact of the COVID-19 pandemic on their business as crucial. Still, at the same time, they believe that they can overcome the problems that have arisen. Another positive finding is that every seventh respondent understands the situation as an opportunity for change that will allow him to do business successfully in the future. More than 90 % of the respondents' companies received state support. Half of the companies have not yet felt a significant response to the COVID-19 pandemic (still waiting). One-third of companies have reduced, and only one tenth have found and implemented the opportunity in subprojects. Based on hypothesis testing, it was not possible to prove a relationship between the size of the company and the assessment of the impact of the COVID-19 pandemic. It also failed to establish a connection between the company's position and the impact assessment of the COVID-19 pandemic. Evaluating the dependence between the COVID-19 pandemic response and the business sector has shown that dependency exists. Tour operators responded mainly by downsizing the organization and new projects, while accommodation and catering facilities waited or downsized the organization. [ABSTRACT FROM AUTHOR]

Copyright of Topical Issues of Tourism: Tourism & Its Impacts on Society is the property of College of Polytechnics Jihlava and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Corporate Social Responsibility (CSR) is a business approach that contributes to sustainable development by delivering economic, social and environmental benefits for all stakeholders. The area of CSR in the industry of tourism in the Czech Republic has not been explored in detail. Only little research about CSR exists but none regarding the tourism industry. The main aim of the paper is to distinguish between small and medium-sized enterprises operating in the gastronomy sector and small and medium-sized enterprises operating in the accommodation sector with regards CSR. The most significant differences could be found in the motivations and types of CSR activities. The objectives of this paper were met by applying a literature review, content analysis, and quantitative research. The research was carried out during June and July 2017 by using the quantitative method of questionnaires with a sample containing 200 small and medium-sized enterprises which were chosen by the probabilistic method of the lottery. The specific selection criteria for the purpose of sampling includes (1) duration of the SMEs minimum one year, (2) SMEs operating in the tourism industry, (3) and holding a manager role were determinate. [ABSTRACT FROM AUTHOR]

The purpose of this study is to evaluate the critical factors in strategic planning and to utilize them in developing effective strategies for Jordan, a tourist destination in the Middle East. This paper explains a systematic approach and analytical means for strategic tourism marketing with a combination of SWOT matrix and Analytic Hierarchy Process (AHP). SWOT techniques examine both internal and external factors of the tourism industry in Jordan. Twenty-one SWOT factors and the relative weight of SWOT groups were examined through focus group interviews with the stakeholders/experts of tourism in Jordan. The combination yields analytically determined priority factors and make them commensurable. The prioritized SWOT factors are used to formulate alternative strategies using TOWS matrix. Ultimately a comprehensive priority for each strategic alternative on SWOT factors was evaluated using strategic evaluation matrix. The accuracy of the proposed hybrid method was established by comparing with them implemented strategies. [ABSTRACT FROM AUTHOR]

This paper focuses on the food tourism as a viable regional development factor. Specifically, this paper focuses on the history of the development of the food tourism in the world, on the place of food and its importance to the demand side of tourism on the one hand, and on the importance of food in the tourism offer on the other. In the center of interest of this study, it is also the place of traditional cuisine in tourism as a motivator of destination visitation. The paper reviews the relevant literature on food tourism, research works, studies, and related written materials. The common characteristics and differences and the interface between food tourism, gastronomic tourism, and culinary tourism also are discussed. [ABSTRACT FROM AUTHOR]

Copyright of Topical Issues of Tourism: Tourism & Its Impacts on Society is the property of College of Polytechnics Jihlava and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)