Hospitality is a growing and increasingly developed sector in the international economy, and innovation as well as its results are relatively new subjects of research. The purpose of the study is to identify innovative initiatives that have been implemented in a particular sector, especially in the last decade, as well as those strategies and practices that help in innovation in this sector around the world. Nowadays, everyone would like to be in front of their guilt as well as to lead their industry by setting an example for others to follow. Innovation is considered the most effective tool for competitive advantage in many economic activities, but it needs a reliable companion to achieve success. Innovation in many areas can be interesting and exciting, but in tourism services and the hospitality industry, consideration of cultural diversity and customer needs and expectations it is necessary to determine valuable decisions and methods. Innovation refers to the process of using any new idea to solve a problem. Ideas for reorganizing, reducing costs, introducing new budget systems, improving communication, or assembling products in teams are also innovations. Over the last few years, inventions in the hospitality industry have been evolving at an accelerated pace. In recent years, there has been a modern arrangement of hotel rooms in the world. Modern innovative activities include technological and non-technological activities that industrial companies try to take advantage of and gain a competitive advantage in the market. A significant proportion of sectoral innovations include innovations that are applied more to processes and management than to the product itself. Over the last decade, companies in the hospitality sector have used technological or non-technological innovations to improve their competitive position.

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Apostolos D. Zaridis, Helen Soldatou and Anna Ipapanti Soldatou (2019). Entrepreneurial strategies and practices for innovation in the hospitality industry. Tourism and Travelling, 2(1), 35-44. doi:10.21511/tt.2(1).2019.05

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