Written Report

Risk Management as Applied to Safety, Security and Sanitation

Name: Irishjean A Biogos. Student Number: 23905074M

Program/Year/Section: BSHM 1-2

Title: Chapter 1 Risk Management Concepts and Principles

Introduction:
Risk management is a critical strategic management process that involves systematically
addressing risks associated with an organization's activities, including financial market
uncertainty, project failures, legal liabilities, credit risk, accidents, and natural disasters, with
strategies involving risk identification, assessment, prioritization, and resource allocation.

Summary:
In industries where opportunities and possible outcomes are involved, such as tourism and
hospitality, risk is a crucial concept. It assists in preparing for and reducing unfavorable
outcomes like financial risk, property loss, and physical safety. Information gathering,
government regulations, and food handling are among the major risks. To guarantee the success
of public-private partnerships, managers need to handle credit risk, legal liabilities, and project
failures. Risks that hospitality workers must deal with include liability, fast-paced work, and
chemical exposure. Value creation, decision-making, uncertainty, transparency, and inclusivity
are all emphasized in the ISO's guiding principles.
Methods of managing risks include risk charting, taxonomy-based, scenario-based, and
objectives-based approaches. These techniques assist organizations in recognizing possible
roadblocks, creating winning strategies, and navigating opportunities and challenges. Food
hazards in a given area can be controlled by risk mapping, quality, and controllability. Risk
handovers, recurring evaluations, and risk control measures are examples of mitigation
strategies. Consumer decisions are influenced by emotions, and there are two types of risk
management strategies: avoidance and reduction. There is potential for shared risk burdens and a
connection between tourism and disaster management.
The hospitality and tourism industry can benefit from improved crisis planning through the
integration of knowledge management concepts. There are problems with customer service,
food, transportation, and communication in medical tourism. Risk management is essential and
should include a risk matrix, software updates on a regular basis, robust IT, security exercises,
and insurance coverage. Plans for risk management must be reviewed and evaluated on a regular
basis in order to accommodate changes.
Title: Chapter 2 Risk Management and the Tourism Industry

Introduction:
Risks to the tourism industry include natural disasters, unstable political environments, health
issues, and fluctuations in the economy. The expansion and sustainability of the industry depend
heavily on effective risk management. It entails determining, evaluating, and ranking the risks as
well as allocating resources to lessen their effects. Operators, destinations, and legislators can
minimize possible harm and take advantage of opportunities with the aid of this strategic
process. This study examines risk management in the travel and tourism sector, outlining its
significance, risk categories, risk mitigation techniques, and offering guidance for making wise
decisions and building resilience to possible hazards.

Summary:
Tourism management must prioritize safety and security by identifying risks, creating a
management plan, collaborating with stakeholders, providing staff training, testing the plan, and
transparent crisis communication. Compliance with regulations and risk management laws is
crucial, and outsourcing can improve efficiency. Derivatives and contractual risk transfer can
help manage risks, especially in rural tourism development.
The tourism industry should provide staff training in handling emergencies like fire, earthquake,
theft, terrorism, and food poisoning, along with skills in first aid and food handling. Safety drills
are crucial for reducing accidents and saving lives. The training covers mountaineering, tourism,
navigation, first aid, and highland walking excursions. Risk identification and risk analysis are
essential, prioritizing high probability and impact risks.
Crisis communication is crucial for the tourism industry's success, involving updated channels,
staff training, and credibility. It should address audience concerns, regulatory agencies, and
media. Post-crisis, policymakers must monitor trends, develop marketing strategies, and adapt to
emerging regions. Egypt's tourism prospects remain unfulfilled due to lack of commitment and
product quality standards, despite its recovery from crises.
Title: Chapter 3 Risk Management and the Hospitality Industry

Introduction:
In the hospitality sector, risk management entails spotting, evaluating, and managing possible
risks to the security, safety, and reputation of visitors. Food safety problems, property damage,
cyberattacks, privacy violations, and reputational risks are some of the sources of these threats.
The sector is more susceptible to risk and crises, particularly when something like the COVID-
19 pandemic strikes. In order to safeguard business data and visitor information, cybersecurity
measures are essential. In order to effectively manage risks in the industry, a thorough strategy
that takes into account all threats and puts preventative measures in place is needed.

Summary:
The hospitality industry faces four risks: data privacy, guest behavior, staff, and branding. Online
scams and fraudulent sites are increasing, with 74% of travelers having less confidence booking
with these sites. The law ensures the security and protection of personal information in
government and private sector systems, but not for government employees or public authority
functions.
The Data Privacy Act in the Philippines regulates the processing of personal information in
tourism and hospitality, ensuring fair, lawful, accurate, and up-to-date processing, with penalties
for breaches. The hotel industry faces profitability threats from lockdowns and gate-crasher
incidents, emphasizing guest behavior and security lapses. The Court of Appeals reversed a
complaint, holding Hotel Nikko and Ruby Lim jointly and severally liable.
Hotel staff are essential for quality service, and management must offer training and growth
opportunities. Despite challenges like attrition, a high-tech approach and touch culture are
crucial. Understanding guest preferences is crucial for satisfaction. Hotels must exercise
reasonable care for guests' safety, including inspections, lighting, and maintenance. Branding and
risk management are essential for competitiveness.
Title: Chapter 4 PROVISIONS OF THE SANITATION CODE OF THE PHILIPPINES
PERTINENT TO THE HOSPITALITY INDUSTRY

Introduction:
A set of regulations pertaining to environmental health and safety, specifically in the hospitality
sector, is known as the Sanitation Code of the Philippines, or Presidential Decree No. 856. Water
supply, waste management, food hygiene, occupational health, and infectious diseases are all
covered. The principal aim of the Code is to enhance public health services through the
promotion of public health. Food establishments are important in the hospitality industry, and
Chapter III specifically addresses them.
In order to maintain a safe and healthy environment for both employees and customers, the Code
requires establishments to adhere to all requirements and standards, including sanitation. The
complete text of the Code as well as its implementing rules and regulations must be consulted in
order to fully comprehend the provisions.

Summary:
The Sanitation Code of the Philippines, a Presidential Decree No. 856, is a comprehensive health
code that aims to protect and promote the health of the Filipino people. Key provisions of the
Code relevant to the hospitality industry include water supply and quality, food hygiene, waste
management, occupational health, and infectious diseases. The Code mandates that
establishments have access to safe and adequate water supply, and food establishments must
follow the Philippine National Standards for Drinking Water.
It also emphasizes proper waste disposal and waste segregation, collection, and disposal. The
Code also mandates the safety and health of employees in the hospitality industry, requiring them
to provide safe working conditions and regular health checks. Compliance with the Code is not
only a legal obligation but also a commitment to providing a safe and healthy environment. It is
recommended that establishments familiarize themselves with the provisions of the Sanitation
Code and implement necessary measures to ensure compliance.
Title: chapter 5 Hazard Analysis Critical Control Points (HACCP)

Introduction:
An organized method for ensuring food safety, Hazard Analysis Critical Control Points
(HACCP) addresses physical, chemical, and biological risks at every stage of the food chain.
With the goal of lowering the risks to food safety, it also educates businesses on the value of
cleanliness and food safety. Establishing critical limits, identifying critical control points,
conducting a hazard analysis, and establishing monitoring protocols are among the seven guiding
principles of HACCP. In contemporary food regulation, it is an essential tool.

Summary:
Hazard Analysis Critical Control Points (HACCP) is a systematic and science-based approach to
food safety that aims to identify, evaluate, and control hazards throughout the food production
process. It is a preventive system that focuses on identifying potential hazards and implementing
measures to prevent or minimize their occurrence. HACCP is a globally recognized food safety
management system that ensures the production of safe and wholesome food. Key principles of
HACCP include conducting a Hazard Analysis, determining Critical Control Points (CCPs),
establishing Critical Limits, establishing Monitoring Procedures, establishing Corrective Actions,
establishing Verification Procedures, and establishing Documentation and Record-Keeping.

Implementing HACCP provides several benefits to food businesses, including enhanced food
safety, reduced risk of foodborne illnesses, compliance with food safety regulations and
standards, improved consumer confidence and trust in the product, prevention of product recalls
and associated costs, increased efficiency in production processes, and continuous improvement
of food safety practices.
In conclusion, HACCP is a globally recognized system that ensures the highest standards of food
safety by identifying and controlling hazards at critical points in the production process.