NAME: GIFT MAE M.

RAYMUNDO
COURSE & SECTION: BSHM 1-C
YEAR : 1st Year

ACTIVITY 1
Thinking Point

1. Why do we need to study Risk Management in Tourism and Hospitality

Industry? (5pts)

ANS.

We need to study a Risk Management to helps employees/Tourist to identify and

analyze and hopefully to avoid the upcoming Risk example accidents or Financial
Upset.

2. Why is there a need for management? (5pts)

ANS.
We need a management to facilitate toward the accomplishment of an
organizational goals.
Also responsible for the implementation of business strategies.

3. What is the purpose of management? (5pts)

ANS.

Purpose of management is to serve customers and treat them with Good Manners.
Understanding the Application of Management Functions into Risk
Management Situation

Direction: Below is a list of performance problems commonly found among many

hotels and the tourism industry that could result in risks. These problems usually
result from mismanagement-a deficiency in executing one or a combination of the
management function of planning, organizing, training, leading/monitoring, and
controlling. Analyze each problem carefully and indicate the management deficiency
where one could attribute the occurrence of said problems, using the code below.
Defend your answer.

P – If deficiency in L/M – leading and T – Inability to train and

planning monitoring deficiency develop staff
O – Organizing deficiency C – Deficiency in the
controlling function

RISK MANAGEMENT MANAGEMENT GIVE REASONS &

PROBLEMS
CLASSIFICATION FUNCTION ELABORATE
1. Rampant violation Loss due to errors
of standard operating ENTERPRISE RISK P and damage.
procedures MANAGEMENT

2. Consumption is
beyond the limits of FINANCIAL RISK C Limits your spending
the budget MANAGEMENT a budget in the future.
3. Duplication of
tasks, leading to INFORMATION RISK L/M Shoulder
buck-passing MANAGEMENT responsibility for
making decisions.
4. Personnel working Focus on the loss,
on a hit and miss INSURANCE RISK not on the lesson to
basis, making costly MANAGEMENT T be learned
mistakes

5. Manager is Errors in industrial

unaware that his PROJECT P processing and lack
units is making MANAGEMENT RISK of appropriate
wasteful planning
consumption

6. No consistency in Builds trust with your

the quality of food SUPPLY CHAIN RISK customers and
MANAGEMENT O creates a reputation.
7. A lot of reports Lack of sensitivity
related to misconduct INFORMATIONRISK P and awareness
MANAGEMENT
8.Inaccurate and Your best action is to
incomplete reports make your financial
 FINANCIAL RISK reporting as fast and
MANAGEMENT efficient as possible
L/M
9. Waiters use wrong Lousy attitude and
procedures ENTERPRISE RISK most servers try their
MANAGEMENT T best to do a good job
but some customers
might be Justified
10.Inspection is Underlying courses
undertaken but the PROJECT RISK of hazards, or control
deviations are left MANAGEMENT P the risk
unnoticed

11.No profit despite Gain from a business

the high patronage FINANCIAL RISK C activity and exceeds
MANAGEMENT the expenses costs
and taxes
12. Frequent Bringing a product or
absenteeism and FINANCIAL RISK C service to market at a
tardiness MANAGEMENT price point that meets
consumer demand
levels.
13. Discrepancies in Always check the
cash transactions FINANCIAL RISK L/M statement of your
MANAGEMENT cash transaction
correctly
14. Unaccounted Need a security
losses and pilferage INFORMATION RISK T solutions always
MANAGEMENT
15. Delayed Reduces commit time
transportation SUPPLY CHAIN RISK P and always monitor
services MANAGEMENT your product or etc.
before they dispatch.