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The COVID-19 pandemic has slowed down the operations of enterprises of different sizes and types in different ways. The most affected are the SMEs operating in various sectors of the economy. This study sort to investigate the influence of the COVID-19 pandemic on the operations of SMEs in the food and accommodation industry and provide policy recommendations to the government on supportive measures for SMEs. We employed an exploratory methodology with a critical review of available literature, including policy documents, research papers, and relevant literature to the sector Data was collected from four provinces using a survey method, and analysis was conducted through descriptive statistics. The findings indicate that most of the SME's monthly revenues have gone down by more than 50 percent and they are facing challenges such as failing to pay workers, restricted number of customers, and high cost of inputs. Besides, 21 percent of the SMEs reported improved adherence to health guidelines as one of the mitigating factors to minimise the spread of the COVID-19 pandemic. Furthermore, only 4 percent of the SMEs have accessed financial support from Government but their businesses have remained the same. Based on these findings, policy recommendations have been made to help SMEs survive during the crisis.

This study aimed to assess the factors that influence the formation of entrepreneurial intentions (EIs) among college students in Zambia. The research was built on the theory of planned behaviour (TPB) by Ajzne, to identify how the constructs of the same theory are manipulated by the factors that influence entrepreneurship intention formation among college students at Northern Technical College and Kabwe Institute of Technology. Primary data were obtained from 300 students through a self-administered questionnaire and was analysed using structural equation modelling. The study findings reported a positive relationship between the independent variables in the name of risk-taking (RST), college environment (CE) and entrepreneurship education (EE) and (EIs). Attitude towards entrepreneurship (ATE) was observed to mediate the relationship between RST and EIs while subjective norms (SN) were observed to mediate the relationship between RST and EIs. Perceived behavioural control (PBC) was reported to mediate the interaction between all three independent variables and Els. The results presented both theoretical and practical implications and recommendations were made to policymakers and suggestions for future research.

Research in social venturing entrepreneurship promoted by Professor Gert Van Dijk is gaining ground. The concept of social venturing entrepreneurship is not new. It is rooted in entrepreneurship as described by classical authors like Von Mises, Kirzner, Schumpter Knight and social reformer like Raiffeisen. It is anchored in new institutional and behavioral economics and exit strategy theory. A social venturing entrepreneur is a creator of effective social change in the context of economic, social and political conditions. Social venturing entrepreneur masters the skills of networking and lobbying. A social venturing entrepreneur is recognized by the social venturing and co-operative entrepreneurship business model they employ to execute their teleology. Social venturing entrepreneurship has advantages above conventional entrepreneurship as it has reintroduced the concept as entrepreneurship as a calling. They aim to empower the stakeholders for whom they setup the social venture and exit when the stakeholders are able to self-manage the enterprise. This chapter explains the commonly used concepts, ontologies, the social venturing entrepreneur's social venturing and co-operative business model, the economic theories and conceptual framework and practical application from appreciative inquiry point of view.