Tools of social entrepreneurship in horeca: a comparative analysis of international experience

The article examines the theoretical and applied aspects of the use of social entrepreneurship tools in HoReCa within international practice. It is substantiated that social entrepreneurship in hospitality is transforming from an auxiliary model of corporate social responsibility into an independent form of economic activity capable of combining economic performance, social inclusion, and environmental sustainability. Based on a comparative analysis of international experience, the key tools of social entrepreneurship in HoReCa are systematized, including inclusive employment, vocational training for vulnerable groups, circular resource use models, digital communication of social impact, partnerships with communities and NGOs, and regenerative approaches to local development. It is established that in EU countries institutionally supported models of integrating social mission into service business processes prevail, while in South Africa and developing countries social entrepreneurship in HoReCa is more often associated with solving employment and local development problems. Contemporary studies in tourism and hospitality emphasize the combination of digital innovation, sustainability, and entrepreneurial ecosystems. An analytical matrix for comparing social entrepreneurship tools in HoReCa is proposed according to social effect, organizational complexity, cost intensity, and scaling potential. It is proved that the most promising models for adaptation in Ukraine are combined approaches integrating inclusive employment, training programs, digital promotion, and partnerships with local communities.