PEIYI MARTIN HSIEH

AU-FBI-BSTM1-MAIN2

“HOTEL FAMILIARIZATION AND RISK MANAGEMENT”

The first year students at PHINMA ARAULLO UNIVERSITY Department of Hospitality and Tourism
Management enter their first seminar at Harvest Hotel in Cabanatuan City, Nueva Ecija on October 2-3
2023. The seminar entitled “Hotel Familiarization and Risk Management”

First-year students at Phinma-Araullo University's Department of Hospitality and Tourism Management

aTended their inaugural seminar at the Harvest Hotel in Cabanatuan City, Nueva Ecija on October 2-3,
2023. The seminar was Vtled "Hotel FamiliarizaVon and Risk Management." The staff, hosts, the officer in
charge, and the guest speaker warmly greeted the students with smiles. Mr. John Llery Evangelista, the
officer in charge at Harvest Hotel, provided an overview of the hotel's operaVons, rules, ameniVes, and
services. The Harvest Hotel offers 81 rooms, including standard twin, standard queen, execuVve suite,
honeymoon suite, lo_ suite 1 and 2. AddiVonally, the hotel features ballrooms and two categories of
restaurants and bars: mini bars and a lounge. Mr. John stressed the importance of the front desk, which
operates 24/7 and plays a crucial role in emergencies and addressing guest concerns. He also explained
hotel regulaVons, services, and staff rights. Following Mr. Evangelista's introducVon to the hotel, the
guest speaker, Mr. Albert San Gabriel, addressed various topics, including fundamental principles of food
safety, hygiene, and sanitaVon. Mr. Albert emphasized that maintaining hygiene and sanitaVon is
imperaVve for running a successful business. Proper food handling, including appropriate storage
pracVces, is essenVal to minimize the risks associated with food safety, which can lead to illnesses or
food poisoning. Maintaining a hygienic environment helps reduce biological hazards. Personal hygiene is
also crucial for food handlers to ensure overall health and well-being. SanitaVon refers to the state of
cleanliness that promotes disease-free condiVons. These principles should be applied by food handlers,
and it is advisable for businesses to offer food safety and cleanliness training courses to enhance their
knowledge and skills.

The presenter's talk emphasized the need to improve risk management within the hospitality and
tourism field. To bolster these pracVces, it is suggested to incorporate real-Vme data analysis and
predicVve modeling for early detecVon of emerging risks. Furthermore, fostering a culture of risk
awareness and equipping staff with effecVve response training can further forVfy risk management
efforts.
The speaker's insights aren't limited to risk management alone. They can be applied to various aspects of
the hospitality and tourism industry, including markeVng and customer service. Emphasizing data-driven
decision-making and adaptability is crucial. AddiVonally, the focus on proacVve planning and readiness
for crises can be extended to diverse contexts to enhance overall resilience in this ever-changing sector.