TH2107

Name: Hannah Mae N. Sano BSTM 1-1BP Date: January 15, 2024

Instruction: Fill out the following table with the necessary information. Write on the first column before the
seminar. Then, accomplish the second column while attending or after the seminar. Submit this document
together with a reflection paper about your learning from the entire Macro Perspective of Tourism and
Hospitality/Tourism and Hospitality Principles 1 course as your final examination.

What I Know about Trends and Developments in The Trends and Developments in the Tourism and
the Tourism Industry Hospitality Industry Based on the Seminar

The tourism sector has experienced significant The first resource speaker in the seminar is Maam Vienna B.
changes and trends, with a growing emphasis on eco-Pico. As the lecture started, she first started introducing the
friendly travel, responsible tourism, and supporting topic, which was the new horizons. As the session
local communities. Technological advancements continued, she mentioned the five important matters when
have significantly shaped the industry, making it it comes to tourism as the first focus that we should focus
more efficient and accessible for both tourists and on when it comes to this field, and she also mentioned that
service providers. attitude is everything when it comes to this kind of work.
Not all time credentials and achievements in school are the
Online reservations and virtual tours are two basis when it comes to any kind of work, and she also
examples. As tourists look for distinctive experiences mentioned that skills and experience are also important and
that let them engage with local communities and that you cannot just apply in this field with just your
cultures, experiential travel is growing in popularity. credentials and achievements. The third thing that she
This pattern has been longing for authenticity and a mentioned that I've imprinted in my mind is service
stronger connection to the locations visited. The excellence and how we should treat our travelers or tourists
number of unexplored routes is increasing as with five-star service as much as possible. We cannot make
travelers look for inhabited, isolated locations, mistakes and do our job perfectly, and the fourth thing that
suggesting a desire for exploration and hidden gems. Maam Vienna mentions is practicing personal hygiene in the
It is important to keep in mind that trends in the kitchen because she said that when it comes to a house, the
ever-changing tourist business might alter; therefore,most part of the house that should be clean is the kitchen.
for the most recent information, it is advised to And last but not least, the planning, which is the fifth thing
consult industry research and updated sources. that she mentions, is that we should define and write down
our own desires in life. Through this session, I've learned
that the trends and developments in the tourism and
hospitality industries are:
1. Eco-Friendly Practices: With an increasing emphasis on
sustainable and eco-friendly travel and a focus on
minimizing the environmental impact of tourism. We should
always keep it clean when it comes to our surroundings.
2. Responsible Tourism: A growing awareness of responsible
tourism practices encourages travelers to make ethical
choices that benefit local communities and cultures.
3. Service Excellence: Service excellence in the tourist sector
involves providing personalized, effective, and culturally
sensitive services, focusing on consumer needs, good
communication, hospitality, high-quality facilities, staff
development, ongoing feedback-based improvement, and
sustainability. The ultimate goal is to provide memorable
experiences, encouraging return business and positive word-
of-mouth.
4. Authenticity and Connection: Travelers seeking authentic
experiences and a stronger connection to the destinations
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they visit, driving a shift away from conventional tourism.

5. Exploration of Unexplored Routes: Increasing interest in

less-traveled and remote destinations, reflecting a desire for
exploration and the discovery of hidden gems.

It's important for businesses in the tourism and hospitality

sector to adapt to these trends, incorporating sustainable
practices, leveraging technology, and offering unique
experiences to meet the evolving demands of modern
travelers.

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What I Know about Trends and Developments in
the Tourism Industry
The tourism industry is increasingly focusing on
reinforcing food safety through training modules for
food handlers. This is crucial for preventing foodborne
illnesses and maintaining a positive reputation for
businesses. Some trends in food safety training include
adopting international standards like ISO 22000 and
HACCP, integrating technology for online training and
certification programs, developing personalized and
interactive training modules, integrating crisis
management and emergency response training,
incorporating sustainability and supply chain
transparency, adhering to legal and regulatory
compliance, and implementing continuous learning and
updates.
Training modules emphasize the importance of
sourcing and handling food responsibly, ensuring
transparency in the supply chain, and adhering to
evolving food safety regulations and standards. They
also encourage a culture of continuous improvement
and adapt to new challenges and technologies.
Consumer awareness and education are also growing,
with public campaigns and communication strategies
aimed at raising awareness about safe food handling
practices.
It is essential to stay updated on the latest trends and
developments in the tourism industry, as practices and
priorities may evolve over time. Specific developments
after January 2022 may not be included in this
response.
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TH2107
The Trends and Developments in the Tourism and
Hospitality Industry Based on the Seminar
The second resource speaker is Sir Edrian, who introduces
the reinforcing food safety training module to all food
handlers. He mentioned in Section 1, Understanding Food
Safety: What is a Foodborne Illness? How important is
food safety ethically and logically? And in Section 2, which
is the food hazards, there are 3 types of hazards: physical,
chemical, and biological. He mentioned that the cycle of
bacterial transmission starts with food, food handlers, and
the environment. and also the color coding of a basket
when it comes to the product, which has 5 colors, which
are red, yellow, blue, green, and white. Red is for raw red
meats, yellow is for poultry products, blue is for fish and
seafood, green is for veggies and fruits, and lastly, white is
for ready-to-eat foods. And Section 4 is the flow of food; it
starts with the purchase, continues to receive, store,
prepare, cook, cool, reheat, hot hold, and ends in serve.
Sir Edrian also mentioned HACCP, which means Hazard
Analysis Critical Control Points. And lastly, the most
common and important part of keeping food safe from
our bodies is handwashing so that it will not transmit or
cause any foodborne illnesses. And as I've written this
reflection paper, I've learned the trends and
developments that need to be applied in this lecture,
which are:
1. Remote auditing and inspection:
Utilization of digital tools for remote auditing and
inspection of food safety practices, allowing regulatory
bodies and organizations to monitor compliance without
physical presence.
2. Diversity and Inclusion Training:
Integration of diversity and inclusion training within food
safety modules to ensure that cultural nuances and
diverse perspectives are considered in food handling
practices.
3. Certification Recognition Programs:
Introduction of recognition programs that acknowledge
and display certifications obtained by food handlers,
contributing to a culture of excellence and promoting
consumer confidence.
4. Social media monitoring:
Integration of social media monitoring within food safety
training to educate food handlers about the impact of
social media on a business's reputation and the
importance of maintaining high standards.
5. Collaboration with Health Authorities:
Increased collaboration with health authorities to align
training modules with the latest health guidelines and
ensure that food handlers are well-informed about health-
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related aspects of food safety.

6. Focus on allergen management:
Enhanced training on allergen management, recognizing
the growing importance of catering to individuals with
various dietary restrictions and allergies.
7. Scenario-based Simulations:
Development of realistic scenario-based simulations that
replicate common challenges in the food industry,
allowing food handlers to practice problem-solving in a
controlled environment.
8. Behavioral Science Integration:
Incorporation of behavioral science principles into training
modules to understand and influence the behavior of food
handlers positively fosters a culture of compliance and
responsibility.
9. Supply Chain Resilience Training:
Training modules that emphasize supply chain resilience
educate food handlers on the importance of maintaining a
robust and adaptable supply chain to mitigate risks.
These trends reflect the evolving nature of food safety
training in response to industry advancements, emerging
challenges, and the increasing importance of a holistic
approach to ensuring the safety and well-being of
consumers in the tourism sector.

Your output will be graded according to the rubric below:

Criteria Performance Indicator Points Score

Showed respect to the speaker by listening attentively and
Attendance and
participating actively in all discussions and activities. There is no 10
Behavior
instance of going in and out of the room unless with permission.
Accomplished
The handout contains complete and relevant information. 40
Handout
The reflection paper details the student’s learning from the entire
Reflection Paper course, emphasizing its effect on his/her future career/employment 50
in the industry.
TOTAL 100

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