Impact of Hosting World Cup on UK's Hospitality and Tourism Industry

Academic and Professional
Skills
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Executive summary
This report include about the concepts of world cup, their positive and negative impact on
the hosting country. Further, this will analyse the aspect and make suitable challenges to analyse
and overcome with the help of tourism and hotel industry in UK. This report further, include the
relationship between tourism industry and world cup to analyse their impact on the society and
economy of the UK. With the help of world cup what are the major impact of tourism,
hospitality and event industry are analyse for the growth and make effective prospective to make
short term impact on the hospitality sector and growth. Further, this study is elaborate on the
basis of environmental and social concepts.
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Table of Contents
Executive summary .........................................................................................................................2
Introduction .....................................................................................................................................4
Analysis ...........................................................................................................................................4
Short term effects on the hospitality sector.................................................................................4
Logistical challenges of hosting the event .................................................................................5
Longer term influences on the country as a tourism destination................................................6
The impacts from an environmental perspective-.......................................................................6
The impacts from a social perspective........................................................................................7
Conclusion ......................................................................................................................................8
Recommendation ............................................................................................................................8
References........................................................................................................................................9
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