LYCEUM OF THE PHILIPPINES UNIVERSITY

COLLEGE OF INTERNATIONAL TOURISM AND

HOSPITALITY MANAGEMENT
RISK MANAGEMENT AS APPLIED TO SAFETY,
SECURITY AND SANITATION

PROJECT
IN
MANAGEMENT

(TOUR IMMERSION)

SUBMITTED BY: LAGRIMAS, ASHLEY S. (HT-132)

SUBMITTED TO: MRS. PABLO, CHARLENE GAY
I. LEARNING FROM THE SEMINAR

A. HOTEL MANAGEMENT

 Front office - Information; Public Face; Communication

Hub; Service Hub; Nerve Center

 Reception – greet / check in & check out.

 Telephone Operator – basic telephone functions
 Concierge – inquiries; directions; luggage handling
 Bell Staff – help to carry luggage
 Door Persons – in charge of opening doors, bringing luggage
from transport.
 Valet – organizing transporting, booking or valet parking
 Night Audit – running the night audit or ensuring the
accuracy of the charges to the guest folios.

 Pre- Arrival – Reservation Records

- Confirmation Letters
- Room Allocations
- Special Requests

 Basic Check In – Welcoming/ Receiving Guest

- Registration
- Scanning of Valid ID
- Collecting confirmation letter
- Reconfirmation of reservation
- Checking the mode of payment
- Presenting the room number & key cards
- Brief discussion
- Offering additional services
 What do we need?
- Excellent Communication Skill
- Computer Literate
- Strong Interpersonal Skills
- Well-groomed

 Housekeeping
- Box spring - Bed Pad
- Bed skirt - Bed Sheet
- Mattress - Duvet cover
- Duvet Filler - Pillows
- Bed runner

B. DISASTER RISK MANAGEMENT

The Philippines is a disaster risk epicenter.

 Before the disaster (Risk Analysis)

- Prevention
- Mitigation
- Preparedness

 During the disaster

- Responding

 After the discovery

- Recovery (Rehabilitation & construction)
 Causes of accident
- Unsafe act 90%
- Unsafe condition 10%

 Fire
- Incipient
- Growth
- Fully Developed (Flashover – 2:30mins)
- Decay

 How to use Fire Extinguisher?

- Pull the pin
- Aim the base
- Squeeze the lever
- Sweep

C. WINES

 Wine
- Alcoholic beverage
- Fermented juice grapes

 Harvest
 Crushing
 Fermentation
 Racking
 Aging
  Packing

Old World Wine - base • France

from the type of wine they • Italy
make • Spain

New World wine - base • United states

from their location. • New Zealand
• Austria

 Red wine
 Cabernet Sauvignon
- King of red grape variety
- Expensive wine

 Pinot Noir
- Lightest red wine

 White wine
 Chardonnay
- Queen of white variety

 Sauvignon Blanc
- Savage

 Rose wine
- Skin “pinkish”
- For Barbeque meals
  Sparkling wine
- Carbonated wine
 Sweet wine
- Late harvest (over ripe)
- Noble Rot (fruit covered with fungus)

 Wine Terminology
 Body – fullness of the wine across the palate
 Dry – no taste of sugar
 Earthy – wine that has slight flavors and aroma of soil
 Floral – aroma that has slight hint of flowers
 Fruity – essence of fruit
 Legs – droplets of wine

Palate – effects of taste on different sections of wine

 Wine tasting
- See
- Swirl
- Sniff
- Sip
- Savor
II. Tour Immersion Risks and Hazards Analysis

RISKS HAZARDS PLACE/ PICTURE PM

* running of - May slip & fall -carefully walk
co-worker in an
open area

* leaving food - food poison - to prevent the

in an open area( food from being
bacteria, contaminated,
insects) always keep the
food close before
leaving

* stampede -suffocation - follow the

appropriate
number of persons
inside the elevator

*uneven road - ankle sprain; - cement it

danger smoothly
-do not run when
going either up or
down
* wires along - may cause - put a signage
the road infection along the way
-watch where
you’re going