THC1-MACRO PERSPECTIVE

VISION
A diocesan catholic school community that is founded on the oneness of Heart of Jesus and Mary and
passionate in the communal work of integral human development of young towards the fullness of
life.

MISSION
Inspired by and devoted to the oneness of Heart of Jesus and Mary, OLSHCO is committed to:

1. Develop among students modern – world skills for them to succeed as empowered global citizens;
and
2. Nurture a learning environment that proclaims and models values of human integrity.

CORE VALUES
Filial Compassion, Leadership and Accountability,Mary Inspired Obedience, and Enduring Discipleship

LESSON 1
Tourism and Hospitality Industryhas components there are:

FOOD AND BEVERAGE COMPONENT-There must be food service available to them for breakfast, lunch,
dinner and snacks. Food service establishments are found in theme parks, in schools and
colleges in hospitals and homes for senior citizens, in prisons and halfway houses, and in shelters for the
homes.

LODGING COMPONENT- Lodging involves providing overnight or even

long-term services to guests. For others, lodging facilities not only provide beds
but also entertainment and recreational facilities.

RECREATION AND ENTERTAINMENT COMPONENT- Entertainment originate from

the traditional duties of a host to entertain his or her guest, whether they are neighbors or
travelers from other places.

TRAVEL AND TOURISM COMPONENT-Travel tourism are used together as an

umbrella term to refer to those businesses that provide primary services to travelers. These
include not only food and beverage services, lodging services, lodging services, recreation
and entertainment services, but also transportation services and the services of
travel agencies and tour operators.

TRANSPORTATION- The main purpose of transportation is to make it possible for people to

go from one place to another.

TRAVEL AGENCIES AND TOUR OPERATORS-Travel agencies and tour operators are modern
additions to the travel and tourism world. Both have become important in the survival of many
businesses in the tourism and hospitality industry.

Travel Agent- The one who sells travel services in a travel agency. He or she sells travel services that
are assembled by others into packages.
Tour Operators- They are the wholesalers who make the necessary contacts with hotels, airlines,
and other providers of travel services and devise packages which will appeal to retail buyers.

THE TOURIST PRODUCT

THE TOURIST DESTINATION

THE TOURIST DESTINATION is a geographical unit where the tourist visits and stays. It may be a village ,
a town, a city, a district, a region, an island, a country or a continent. The success of tourist destination
depends upon the interrelationship of three basic factors:
ATTRACTION, AMENITIES OR FACILITIES AND ACCESSIBILITY.

3. ACCESSIBILITY -include accommodation, food, local transport, communications and entertainment at

the site means having regular and convenience of transport in terms of time /distance to the destination
from the originating country at a reasonable price.

LESSON 2

CHARACTERISTICS OF TOURISM AND HOSPITALITY

1. The product is not brought to the consumer but the consumer has to travel and go to the product to
purchase
2. The products of tourism and hospitality are not used up thus, they do not exhaust he country’s
natural resources.
3. Tourism and Hospitality is a labor-intensive industry. It requires more manpower than other
countries.
4. Tourism and Hospitality is people-oriented. It is primarily concerned with people. One of the most
important motivations of tourists is to meet other people and see how other people live.
5. Tourism and hospitality is a multidimensional phenomenon. It is dependent on may and varied
activities which are separate but interdependent.
6. The tourism and hospitality industry is seasonal. During vacation seasons, millions of tourists travel,
which result in increased revenues for several tourism agencies; but when vacations are over, these
companies experience a big decline in dollars earned.
7. The industry is dynamic. It is characterized by the changing ideas and attitudes of its customers and
therefore must be always prepared and willing to adjust to these changes.

HISTORY OF THE TOURISM INDUSTRY

EARLY TOURISM-Travel and exploration are basic to human nature. Man travel since the earliest times
although the term tourism was used only in the 19th century. Tourism can trace its ancestry in the Old
Testament. Noah with his Ark must have been first large-scale operator even though his passengers
were mostly animals. There are numerous references to caravans and traders in the Old Testament.
-Tourism is derived from the Hebrew word torah whichmeans studying, learning or searching.
-Two forms of early tourism: Travel for trading and Travelfor religious

TOURISM IN THE MEDIEVAL PERIOD-Travel during this time is declined. No one during this time
traveled for pressure. Crusader and pilgrims were the only ones who travel.
-Travel derived from the word Travail became burdensome, dangerous and demanding during this time.
TOURISM DURING THE RENAISSANCE AND ELIZABETH ERAS-Travel for education become popular in
the 16th century. In Time, it became recognized that the education of a gentleman should be completed
“Grand Tour” of the cultural centers of the continent which lasted for three years.
-During this time “Spas” or Medical baths is developed because of sick persons sought a remedy for their
illnesses. The “Spa” is derived from the Walloon word espa means “Fountain”.

TOURISM DURING THE INDUSTRIAL REVOLUTION-The industrial Revolution brought about major
changes in the scale and type of tourism development. It brought about not only technological
changes, but also essential social changes that made travel desirable as a recreational activity.

MODERN TOURISM-The railroads created not only for business but also for cheap transportation and
this time the competitions of different business boost. Travel Organizers emerged. The first and most
famous of these was Thomas Cook. His first excursion of train trip in 1841 with 570 passengers.

ANCIENT PERIOD-The SUMERIANS is the first developer of trade because they produce different
products and harvest more vegetables. They also facilitated taverns.
MEDIEVAL PERIOD- They open houses to receive pilgrims
EARLY MODERN PERIOD-Post Houses equipped to feed drivers and accommodate.
MODERN PERIOD-Hotel plus restaurant

LESSON 3

THE ROLE OF TOURISM AND HOSPITALITY IN ECONOMIC DEVELOPMENT

• Several developing countries have used tourism and hospitality development as an alternative to help
economic growth. The reasons for this are:
- First, there is a continuous demand for international travel in developed countries.
- Second, as income in developed countries increases, the demand for tourism and developed countries
increases, the demand for tourism and hospitality also increases at a faster rate.
-Third, developing countries need foreign exchange to aid their economic development.

• ECONOMIC IMPACT- When travelers outside the destination area spend on goods and services with in
the destination, tourism and hospitality acts as an export industry by bringing in revenues from the
outside sources.Tourist expenditures also increase the level of economic activity in the host area
directly.
• DIRECT AND SECONDARY EFFECTS- In order to measure the economic impact of tourism and
hospitality on the destination area , it is important o know the direct and secondary effects of visitors
expenditures on the economy of the area. Indirect and secondary effects mean that the money paid by
tourists to businesses are, in turn, used to pay for supplies, wages of workers, and other items used in
producing the products or direct services bought by tourists.

• TOURISM MULTIPLIER- The term “Multiplier” is used to describe the total effect, both direct and
secondary of an external source of income introduced into the economy. The tourism multiplier or
multiplier effect is used to estimate the direct and secondary effects of tourist expenditures on the
economy of a country.
LESSON 4

HOW TO MAXIMIZE THE ECONOMIC EFFECT OF TOURISM AND HOSPITALITY

- Some economic growth theories have been proposed to maximize the economic effect of tourism and
hospitality within a destination. These are theory of balanced growth and the theory of unbalanced
growth. Supporters of the theory of unbalanced growth see tourism and hospitality as the spark to
economic growth.

ECONOMIC STRATEGIES
- The key to maximizing the economic effects of tourism and hospitality is to maximize the amount of
revenue and jobs developed within the region. To attain this objective, some economic strategies have
been adapted, such as import substitution, incentives and foreign exchange.

Tourism and Hospitality Supply Components

• Natural Resources- include elements in an area for the use and enjoyment of visitors such as climate,
land forms, terrain, flora fauna, bodies of water supply for drinking, sanitation, and similar uses.
• Infrastructure- consists of all underground and surface developmental construction such as water
supply systems, sewage disposal systems, gas lines, electrical and communications systems, drainage
systems and etc.
• Superstructure- is the above ground facility services such as airport buildings, passenger traffic
terminals, hotels, motels, resorts, restaurants shopping centers, places of entertainment, museums,
stores and similar structures.
•Transportation and Transportation Equipment-include item such as ships, airlines, trains, buses,
limousines and etc.
•Hospitality resources-include the cultural wealth of an area which makes possible the successful
hosting of tourists. Example are the welcoming spirit of tourist business and employees, attitudes of the
residents towards visitors and other manifestations of warmth friendliness
• TRANSPORTATION- is of paramount importance in developing tourism and hospitality . Tourists
need easy access to various forms of transportation, such as road, rail, air and water. Thus, the amount
of time from major population centers via each mode of transportation is important.
• LAND TRAVEL- is the transportation of people, animals, or things from one point to another on land.
Rail travel and road transport are the two primary modes of land transport.
• AIR TRAVEL- Air travel refers to travel in vehicles that can maintain flight, such as airplanes, jet aircraft,
helicopters, hot air balloons, blimps, gliders, hang gliders, parachutes, or anything else. Air travel has
grown dramatically in recent decades, more than doubling globally between the mid-1980s and the year
2000.
• SEA TRAVEL- Sea travel is a major factor in tourism and hospitality. Cruise ships have developed into
“floating resorts” or “floatels”. Because of this idea, the demand for sea travel has increased and cruises
became popular in recent years. The luxurious way of life will have a large market as soon as wealth and
leisure time increases.

ACCOMMODATION-Accommodation is all about making space whether that be aroom or a place to

stay, or an agreement to share something.

TYPES OF ACCOMMODATIONS
1. Hotels- provide accommodation, meals and refreshments for those who may reserve their
accommodations in advance but need not do so.
2. Condominium- is an apartment or individual dwelling unit owned by an individual but the
management and services, such as maintenance and security are handled by an independent company.
3. Motels or motor hotels- provide bedrooms, bath, and parking to motorists room are usually
accessible from the parking lot.
4. Inns- are lodging establishments catering to transient which do not meet the minimum requirements
of an economy hotel.
5. Apartments- are hotels, buildings or edifices containing several independent and furnished or semi
furnished apartments that are regularly leased to tourists and travelers for dwelling , on more or less
long term basis and offering basic services to its tenants similar to hotels.
6. Paradores- are old convents, monasteries, castles, or fortresses converted into hotels by the
government and operated by national tourism office. First Class paradores are found in Spain and
Ireland.
7. Pensions- are private or family-operated tourist accommodations similar to boarding houses or
guesthouses. They offer food and lodging to tourists and are well- known for their informal family
atmosphere.
8. Bed and breakfast accommodations- provide room, bath and a hearty breakfast to tourists and
travelers.
9. Hostels- provide minimal amenities such as bunk bed and a commonly shared toilet and bathroom.
The traveler provides his or her own bedding. They appeal mostly to young travelers.
10. Campgrounds- appeal mostly to families who travel in recreational vehicles.
11. Health Spas- are hostels and resorts which cater to individuals who go to spas or mineral springs for
weight reduction or medical treatment
12. Private homes- Provide lodging to tourists when accommodations are not available during peak
periods.

FOOD AND BEVERAGE-More of the tourist dollar is spent on food and beverage than on any
other service. Countries which are highest inner capita eating place and sales are also top tourist
countries.

GE2-UNDERSTANDING THE SELF

LESSON 1

PHILOSOPHERS

Socrates
Plato
St. Agustine
Thomas Aquinas
Kant
Descartes
John Locke
Hume
Ryle
SOCRATES
•"The only true wisdom is in knowing you know nothing"
•KNOW THYSELF
•Question everything
•"Only the pursuit of goodness brings happiness"
•Socratic Method: Question and Answer; leads studentsto think for themselves.

PLATO
"Human behavior flows from three main sources: desire, emotion, & knowledge.
• Dualism-man is a dual nature,composed of BODY AND SOUL
• Tripartite Soul (reason, spirit, appetite)
-Reason (ruling class) - desires to exert reason and attain rational decisions
-Spirit (military class) - desires supreme honor
-Appetite (commoner) - desires body pleasures such as food, drink, sex, etc.

ST. AGUSTINE
• "The truth is like a lion. You don't have to defend it. Let it loose. It will defend itself."
• An important figure in the development of Western Christianity.
• His philosophy of man brings together wisdom of the Greek philosophy and the divine truths
contained in the scripture.
•The absolute and immutable is the living God, the creator of the entire universe.
•To love God means to love one's fellowmen, and to love one's fellowmen means never to do any harm
to another.
•"Do unto others, what you want others do unto you"

ST. THOMAS AQUINAS

•All our self-knowledge is dependent on our experience of the world around us.

EMMANUEL KANT
• "To be is to do."
• Consciousness is the central figure of the self.
• Two kinds of consciousness:
o Internal Self - composed of psychological states and informed decisions; remembering our own state,
how can we combine the new and old ideas with our mind.
o External Self - made up of ourselves and the physical world where the representation of objects.

RENE DESCARTES
•The self that has full competence in the powers of human reason.
•Having distanced the self from all sources of truth from authority and tradition, the self can only find its
truth and authenticity within its own capacity to think.
•"The fact that I am doubting, cannot be any more open to doubt.”

JOHN LOCKE
•Personal identity is a matter of psychological continuity
•Personal identity (or the self) is founded on consciousness
•Identity over time is fixed by awareness of the past
•Locke posits an "empty" mind, a tabula rasa, which is shaped by experience, and sensations and
reflections being the two sources of all our ideas.
•"Our concept of personal identity must derive from inner experience."

DAVID HUME
•"A wise man proportions his belief to the evidence"
•Rejects the notion of identity over time
•There are no "persons" that continue to exist over time, there are merely impressions.
•"The self is bundle of impression"

GILBERT RYLE
•"I made it, and so I am."
•Rejects the theory that mental states are separable from physical states.
•Concluded that adequate descriptions of human behavior need never refer to anything but the
operations of human bodies.
•His form of Philosophical Behaviorism (the belief that all mental phenomena can be explained by
reference to publicly observable behavior) became a standard view for several decades.

LESSON 3-4

The Self, Society and Culture

WHAT IS SELF?
The essence of a person that differentiates them from others, especially as the object of introspection or
reflexive action. In many kinds of spirituality, the Self is a
complicated and central issue.

THE SELF AND CULTURE

• The idea of culture as a living extension of the human self and the authentic indicator of intelligence
and human experience that makes man as a man.
• Culture is way of living thus it provides infinite role in the development of self and culture identity.
• Cultural change directly affects individual and group identity as well as self-concept.
• Culture humanizes the self. The self adheres to the cultural standards set by each society.

THE SOCIAL PROCESS OF CULTURE

ASSIMILATION- The process of embracing a new culture and regarding the same part of existing the
culture. If there is any similar culture that tends to overlap with the newly introduced culture, such old
culture is being replace to a new one.
Ex. Bahag(Ancient Filipino)-Barong tagalog (Spanish Period)
ACCULTURATION- In the social process of embracing the new culture, but this new culture does not
necessarily replace the new culture. One does not replace the other.
Ex. Adoption of Foreign Foods
AMALGAMATION- Social process of culture pertains to the complete blending of two cultures which
leads to the birth of the new breed of culture.
Ex. Filipino marries a foreigner.
The Self and The society
-Self and Society investigates how society, culture, and history influence how we identify our
experiences and ourselves.
-The web of relations that a person belongs to is not limited to one’s family because the person is also a
member of society.

Development of the self.

Self development is simply the process of learning new things and building new skills—skills that help us
increase our chances of success, achieving our goals, and manifesting our dreams.
1. Develop a growth mindset
• Fear of making mistakes can lead us to avoid challenges and new experiences which would help us
grow, improve ourselves in important ways, and create the life we desire.
2. Develop your ability to think like an entrepreneur
• Entrepreneurs have to be innovative, good at planning for a all possible outcomes, and skilled at
getting others to buy into their vision or dream, they tend to be adaptable and capable of thriving in all
sorts of situations.
3. Calm yourself & de-stress
High levels of stress are not only bad for our health and well-being, they can prevent us from effectively
pursuing and achieving our self development goals. By learning some stress-reducing strategies, your
body and mind will be more equipped to handle the challenges that will inevitably arise.
3.1. Mead and Vygotsky
The aim of the research is about how a person control their behavior. Thus, the emergence of
behaviorism demonstrated the presence of two distinct methodological possibilities in the social
sciences.
3.2. Self in Families
It investigates the development of the individual within the family and how the family serves as the
primary context for the formation of personality. It considers personality development, crime, and
social adjustment as emerging out of the home setting, and it addresses both functioning and
dysfunctional characters. The influence of the family in creating self-esteem appears to be critical. The
family is one of the most essential factors in forming human character.
3.3. Gender and the Self
Gender identity is described as a person's own perception of himself or herself as male or female (or
rarely, both or neither). This idea is closely connected to the idea of gender role, which is described as
the external expressions of personality that reflect the gender identification.

The Self As Cognitive Construct

- William James concentrated on the nature of self and its effect on emotional aspects. “EMOTIONAL
IDENTIFICATION” the person’s body, feelings, beliefs and values are all part of “ME”.
- The Me-Self determine as emotion identification; The parents, siblings, friends and even lovers.
- I-Self shows identification process of belief of the unchanging nature of self. It is changing because a
person dealing with shifting materials.

- True vs. False Selves

These are concepts in psychoanalysis by DW Winnicott who used the term TRUE SELF to describe a
sense of self based on instinctive and authentic feeling of being alive. FALSE SELF is a defensive façade a
mere appearance of being real. False Self or Social Mask serves many adaptive purposes. This help to
empower people to survive and interact. People shows different sides of themselves to
others.
-The Self as Proactive Agentic
This is define as HUMAN AGENCY as the human capability to exert influence over one’s functioning in
the course of event by one’s action. To be an agent is to influence purposely a person’s functioning and
life structure. (BANDURA, 2008)

The Self in Western Eastern Thoughts

- Individualistic vs. Collective
INDIVIDUALISM- is a philosophy of life emphasizing the priority of the person’s need over group. It is
reference for loosely knit social relationship that is caring for oneself and the family members only and
the desire to be autonomous or independent from each others influence.
COLLECTIVISM- which represents preference for a tightly knit social framework in which a person can
expect their family other relatives of the social group to look after them in exchanged for unquestioned
loyalty.

The Social Construction Self in Western

SELF is a psychological construct that people create in order to assist themselves and the world better.
This how they understand their sense of selves is closely tied to how they understand the world around
them or their relationship to others.

The self as embedded relationships and spiritual development

According to Confucius, different social relationships defend what their place is in society. This is how
they achieve social harmony and order. If one person understands his or her responsibilities and
defends them based on their rank, they will be able to carry out the proper behavior. Confucius also
constructed a system of interdependent relationships. He believed that all lower- ranking people must
obey while higher-ranking people provide security and protection.

The self as embedded relationships and spiritual development

Rituals and other practices accompanied the sacred belief. (RITUALS, SUPERSTITIOUS, AND
INCANTATION) Supernatural practices of reverence give birth to ANIMISM. ANIMISM is the belief that
everything in the surrounding is inhabited by unseen being or spirit.
RELIGIONS comes from the latin word RELIGARE meaning to BIND TOGETHER. The binding together
depends on how people interpret religion this is also define as the “BOND BETWEEN GOD AND MAN.”

TECHNIQUES OF
RELIGION

1. PRAYER
2. DIVINATION
3. CEREMONY
4. SACRIFICE
5. REVERENCE
6. DUTY
7. RITUALS
8. SACRED OBJECTS
9. TABOO
THC2- RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION
LESSON 1 :FOOD SAFETY

TRIVIA
Food poisoning usually occurs within one to 36 hours of eating contaminated or poisonous
food. Symptoms normally last from one to seven days and include one or more of the
following; abdominal, pain, diarrhoea, vomiting, feeling sick,fever,dehydration and collapse.

WHAT IS RISK?
- Defines as the possibility of a particular phenomenon that will impact your objective; it may
be a quality product the best service, maximizing revenue or minimizing expenses.

TYPES OF RISK FOR FOOD SERVICE PROFESSIONALS

• Food Safety Risk - it could be a hazard from the food a customer eats,the danger from the
supplier of your food product,a strand of hair found from the customer’s soup,contaminated or
adulterated food.
• Financial risk - it could be a high cost of goods,accounts payable and tax obligations.
Organizational Risk - the risk that may impact on organization such as new or existing policies
and regulations;it could be the lack of communication and integration between teams;or low
performing employees.
• Occupational health and safety - workplace hazards such as lifting heavy objects,unloading
food and drink deliveries,cuts and burns,slips,trips and falls,infectious diseases,food
poisoning and toxic fumes in the kitchen
• Security risk - Cash transactions,employee theft,critical controls and the security of
information
• Ergonomic risk - including poor workspace design,layout or activity and equipment usage.
• Uncertainty risk - typhoons,floods,earthquake,incidents and terrorism.

THE FOOD CONTAMINANTS

1. Biological Contaminants - it can happen when harmful microorganisms such as
bacteria,viruses,parasites come in contact with food and are consumed.
Three (3) Factors caused of Biological Contaminants
•1.Time-Temperature Abuse
•2.Cross-Contamination
•3.Poor Personal Hygiene
2.Chemical Contaminants - The different types of chemical contaminants include
environmental contaminants (such as industrial chemicals called dioxins), process contaminants
that form while cooking or heating food (such as acrylamide), and chemical contaminants used
for economically motivated adulteration (such as melamine).
EFFECTS OF CHEMICAL CONTAMINATION
•Taste may be affected
•May cause vomiting
•May damage internal organs such as the esophagus,stomach and intestines
•May cause cancer
•May kill

3. Physical contamination- occurs when a physical object enters food at some stage of the
production or preparation process. Physical objects in food can be a choking hazard and often
introduce biological contaminants as well.

ESTABLISHING A CONTROL MEAUSRES TO FOOD HAZARDS

When working with food,everyone has an important responsibility. For example, a dishwasher must
clean and sanitize cutlery. A cook ensures the required cooking temperature and time for a particular
dish are being achieved and protected from any contamination during the cooking process.

YELLOW CHOPPING BOARD-Raw poultry

GREEN CHOPPING BOARD-Fruits and Vegetables
RED CHOPPING BOARD-Raw Meet
BLUE CHOPPING BOARD-Cooked Food
WHITE PLATE-Dairy Product
BROWN CHOPPING BOARD-Fish and Sea Foods

TRIVIA
•Do not re-frezee your food if it has been thawed
•Do not thaw food on the countertop,bowl,sink under TDZ
•Do not thaw food under a bowl of water.
CALIBRATING THE THERMOMETER
As a fundamental rule-follow the manufacturer’s instructions for calibrating your workplace
food thermometer.
Cold Calibration
Hot Calibration

THE USE OF SINGLE-USED ITEMS

Single- use items is something intended to be used once only with food and then disposed. A single-use
items must not be re-used even if they are cleaned in between uses.
A.Take-away food and drink containers
B.Drinking straws
C.Disposable gloves
D.Plastic cultery
E.Food wrappers

Food Safety Program is a proactive approach to food safety in the most commercial food
establishment.This program comprises of practices and procedures established by an
institution to manage food safety based on their own needs and emphasis
A Food Safety Program (SFP) must follow the following HACCP principles :
1.Analyze potential hazard that may occur in the food service operations
2.Distinguish the proper approach to control hazards.
3.Establish daily record in monitoring measurements and observations for each stage of control.
4.Provide methods and techniques for corrective action when a hazard is found beyond the control
5.Provide a continuous review and analysis of the program to ensure adequacy
6.Provide a written document that outlines food safety procedures if in case food safety.

WHAT IS HACCP?
Hazard Analysis Critical Control Point is a food safety system established by food businesses to manage
and control food hazards. It critically analyzes the possible problem that could occur at the any stage in
the food service flow and create a plan of action to prevent,minimize and reduce the hazards to a safe
level.

HACCP implemented a control system in preventing possible hazards for each stage through continuous
monitoring techniques at critical control points. In early 1980s,the HACCP approach was adopted and
has accepted as a food safety quality assurance worldwide.

HACCP pre-requisite programs are :

1.Proper personal hygiene practices
2.Proper facility design practices
3.Supplier selection
4.Cleaning and sanitation program
5.Equipment maintenance program

7 PRINCIPLES OF HACCP
1. Conduct a hazard analysis
2. Identify critical control points
3. Determine the critical limits
4. Define monitoring procedures
5.Implement corrective actions
6. Establish verification procedures
7. Create record keeping procedures

PRINCIPLE 1 : HAZARD ANALYSIS

Hazard may occur at any step in the food service flow and may vary from microbial contamination
caused by cross-contamination,poor personal hygiene or time temperature abuse. It could be caused by
physical contamination or chemical contamination.

PRINCIPLE 2 : CRITICAL CONTROL POINT

A control point is a control measure at any step in the food service flow where food hazards
(physical,chemical or biological) can be reduced or eliminated.

PRINCIPLE 3 : ESTABLISH CRITICAL LIMIT

This principle is set of standards that determine which is acceptable and not acceptable in preventing
the occurrence of a hazard. Setting a critical limit should be measurable.
PRINCIPLE 4 : ESTABLISH MONITORING PROCEDURES FOR CRITICAL CONTROL
POINTS
This principle is very crucial for HACCP system. Monitoring will keep the control point,and a critical limit
set is within the bound of set criterion. This principle is a planned sequence of observations and
measurements whether a vital control point set is acceptable and can be used for future use.

PRINCIPLE 5 : ESTABLISH CORRECTIVE ACTIONS

Another preventive system to correct problems to occur is corrective actions;these are pre-determined
steps taken when the food does not meet the critical limit. Thisis the last opportunity to ensure safety
before food is served.

PRINCIPLE 6 : ESTABLISH VERIFICATION PROCEDURES

After developing the HACCP System,confirming and ensuring if the system works according to the plan.
Verify if the system works:

PRINCIPLE 7 : ESTABLISH A RECORD SYSTEM

Accurate record-keeping and complete documentation of HACCP Plan are essential to identify and trace
the history of the ingredient,in process operations when a problem arises. It identifies the development
in a particular process that could result in a deviation if not corrected.
HACCP record includes the following :
•Hazard Analysis
•Control Points
•Critical Limit
•Corrective Actions
•Results of Verification activities

THC2- RISK MANAGEMENT AS APPLIED TO SAFETY,SECURITY AND SANITATION

LESSON 2

IMPLEMENTED AND CONTROL HYGIENE PROCEDURES

Every business has different policies and procedures about cleaning and sanitizing the workplace.
General rules are apply in all situations. Every individual are expected to comply with safe food handling
practice indicated by the three possible sources,

GENERAL REQUIREMENT TS ON HYGIENE PROCEDURES

1. PERSONAL HYGIENE - is how you care for your body. This practice includes bathing, washing your
hands, brushing your teeth, and more. Every day, you come into contact with millions of outside germs
and viruses. They can linger on your body, and in some cases, they may make you sick.

2.SAFE AND HYGIENIC FOOD HANDLING - means knowing how to avoid the spread of bacteria when
cooking, preparing, and storing food. Foods that aren't cooked, stored and handled correctly can cause
food poisoning and other conditions.
3.CLEANING AND SANITATION
CLEANING - is a process which will remove soil and prevent accumulation of food residues which may
decompose or support the growth of disease causing organisms or the production of toxins.
SANITATION - a process either by using heat or a chemical concentration that will
reduce the bacterial count, including pathogens to a safe level on utensils and equipment
after cleaning.

4. VERMIN CONTROL
Vermin- are pests or nuisance animals that spread diseases or destroy crops or livestock. Since the term
isdefined in relation to human activities, which species are included vary by region and enterprise.
Vermin Control a pest control method which utilizes predators, parasites and natural enemies of pest
species to reduce or eliminate pest population.

5. WASTE DISPOSAL - includes the processes and actions required to manage waste from its inception to
its final disposal.
- includes the processes and actions required to manage waste from its inception to its final
disposal.This includes the collection, transport, treatment and disposal of waste, together with
monitoring and regulation of the waste management process and waste-related laws, technologies,
economic mechanisms.

PD 856 : CODE OF SANITATION IN THE PHILIPPINES

The Code of Sanitation in the Philippines was promulgated in 1976 by former President Ferdinand E.
Marcos. The ultimate objective of this code is to protect and promote the health of Filipinos through
public health services.

Sanitation Requirements for Operating Food Establishment

1. Sanitary Permit is a requirement in the issuance of business permit. Health permit in addition to a
sanitary permit requirement in the issuance of business permit for food establishment. Observance of
good environmental sanitation could prevent the occurrence of sanitation related illnesses and disease
outbreaks.

2.Health Certificates and Food Handlers

Health Certificate is a certification in writing using the prescribed form to a person after passing the
required laboratory and physical examinations.

3.Quality and Protection of food

4.Food Service Spaces
5.Sanitary Facilities Requirements
6.Water Supply
7.Sewage Disposal and Drainage
8.Vermin Control
9.Equipment and Utensils
HMPE1 – TRENDS AND ISSUES IN HOSPITALITY
LESSON 1:ISSUES AND TRENDS IN THE TOURISM AND HOSPITALITY INDUSTRY
The hospitality and tourism industry is ever changing and the global scene is changing faster than ever
before. As a whole,the industry continues to grow and consumer are more traveling than before.

SOCIAL AND ECONOMIC CHANGES

• Early Retirement
• Longer lifespan
• Shorter work week
• Greater disposable income
• Greater mobility
• Smaller families

SOCIAL IMPACT OF TOURISM

• Effects of globalization on tourism development
• Sex tourism and exploitation of women
• Trends and issues shaping tourism and hospitality development – Lifestyles – Branding – Food
production and supply – Technology – Legislation and regulations
POSITIVE IMPACT
Improved Infrastructure
• Better Leisure facilities
• Frequent social event
• Conservation of local heritage
• Improved lifestyle
• Restricts brain drain
NEGATIVE IMPACT
• Over crowding
• Poor sanitation
• Intrusion of outsiders
• Demonstration effect
• Increased crime
• Loss of native culture
• Anti social activities

ECONOMIC IMPACT OF TOURISM DURING COVID 19.

• Tourism is one of the world’s major economic sectors. It is the third-largest export category (after fuels
and chemicals) and in 2019 accounted for 7% of global trade.
• Tourism is one of the sectors most affected by the Covid-19 pandemic, impacting economies,
livelihoods, public services and opportunities on all continents. All parts of its vast value-chain have been
affected.
• Export revenues from tourism could fall by $910 billion to $1.2 trillion in 2020. This will have a wider
impact and could reduce global GDP by 1.5% to 2.8%.
• Tourism supports one in 10 jobs and provides livelihoods for many millions more in both developing
and developed economies.
100-120 MILLION DIRECT TOURISM JOB AT RISK
RESTAURANT TRENDS
1. Natural ingredients/Clean Menu
2. Going for Local Environment ( farm to table)
3. Delicious Injections
4. Ghost Restaurants
5. Simplicity & Grand Mother Cooking
6. Baby Boomers Bounce Back
7. Facial Recognition Payments
8. Robotic Kitchen

AIRLINE TRENDS
1. LOW-COST AIRLINES WILL CONTINUE TO GAIN MARKET SHARE GLOBALLY
2. BUSINESS TRAVEL WILL COME BACK STRONGER
3. SMART AIRPORTS WI LL BE FACI L ITATED THROUGH INCREASED DIGITALIZATION

TRAVEL AGENCY TRENDS

1. Consumers Demand Increased COVID-19 Safety And Cleanliness
2. Travelers Go It Alone
3. Travelers Crave Local Experiences

HOTEL TRENDS
1. Smart Rooms
2. Going Green
3. Changing Workforce
4. Alternative Accommodations
5. Technology
6. Traveler Preferences
7. Hotel Business
8. Hotel Design
9. Globalization

TECHNOLOGICAL TRENDS-Digital Transformation

1.Mobile Integration
2.Al and Chatbots
3.Integration of the IoT
4.Virtual Reality
5.Wearable Devices

ISSUES IN THE HOSPITALITY

1. Marketing Issues
A.Changing Demographics
• Older populations differs from those of younger population
• Increase number of single parent household
• Continuous growth in number of people traveling for personal reasons
2. Implementation of Technology
3. Delivery with a twist
3. Competition from Hotel industry alternatives like Airbnb
3.Poor customer satisfaction as delights become expectations
ISSUES IN THE TOURISM
Categories
1.Marketing
A.Reasons of the growth of international travelers:
Ø Decreased cost of transportation relative to income
Ø Increased vacation time
Ø Greater number of holidays
B.Changing Vacation Patterns
C.Market Segmentation
Ø Specialized service products
Ø New market segments
D.Frequent Guests Programs
E.Maturation in the segment of the Fast Food Industry

2.Legal
A.Liquor Liability - happy hour
B.Ethics in the industry

3.Human Resource
A.Sexual Harassment
B.Employee Turnover
C.Employee Assistance Plans
D.Employee Empowerment

4.Operations
A.Automation
B.Smoking and Non Smoking Areas
C.Sanitation and Public Health
D.Recycling Solid Wastes

5.Consumer Affairs
A.Fire and Safety
B.Truths in Menus
C.Diet/Nutrition Health

THE 10 TRENDS THAT HAVE RESHAPED (AND ARE STILL RESHAPING) THE INDUSTRY DESPITE COVID-19
1. Staycations
2. Digitalized guest experiences & Contactless Technology
3. Personalization
4. New Hospitality skills & asset management
5. Solo Travelers
6. Generations X and Y
7. Sustainability
8. Virtual & augmented reality
9. Automation & technology
LESSON 2 : SUSTAINABLE TOURISM DEVELOPMENT

SUSTAINABLE TOURISM DEVELOPMENT

Sustainability - improving the quality of human life while living withinthe carrying capacity of supporting
ecosystems (The International Union for the Conservation of Nature)

Sustainability - is a societal goal that broadly aims for humans to safely co-exist on planet Earth over a
long time. Specific definitions of sustainability are difficult to agree on and therefore vary in the
literature and over time. (Wikipedia)

SUSTAINABLE DEVELOPMENT
“ the development that meets the needs of the present generation without compromising the ability of
future generations to meet their own needs” (Brundtland Commission, 1987)
“the harmonious integration of a sound and viable economy, responsible governance, social cohesion
and ecological integrity, to ensure that development is a life- sustaining process”. (The Phil. Agenda 21,
1996)

DIMENSIONS OF SUSTAINABLE DEVELOPMENT

1.People- the most crucial element. People influence the way all three develop. People hold the key to
sustainable development
2.Economy – will not automatically become sustainable without human intervention because of so-
called market failure.
3.Planet- will eventually regenerate itself if given time, but will require human involvement to effect
desired environmental state within a shorter timeline.

TOURISM IN THE 2030 AGENDA

Tourism has the potential to contribute, directly or indirectly, to all of the goals. In particular, it has been
included as targets in Goals 8, 12 and 14 on inclusive and sustainable economic growth, sustainable
consumption and production (SCP) and the sustainable use of oceans and marine resources,
respectively.

GOAL 1: NO POVERTY
As one of the largest and fastest growing economic sectors in the world, tourism is well-positioned to
foster economic growth and development at all levels and provide income through job creation.
Sustainable tourism development, and its impact at community level, can be linked with national
poverty reduction goals, those related to promoting entrepreneurship and small businesses, and
empowering less favored groups, particularly youth and women.

GOAL 2: ZERO HUNGER

Tourism can spur agricultural productivity by promoting the production, use and sale of local produce in
tourist destinations and its full integration in the tourism value chain. In addition, agro-tourism, a
growing tourism segment, can complement traditional agricultural activities. The resulting rise of
income in local communities can lead to a more resilient agriculture while enhancing the value of the
tourism experience.
GOAL 3: GOOD HEALTH AND WELL-BEING
Tourism’s contribution to economic growth and development can also have a knock-on effect on health
and well-being. Foreign earnings and tax income from tourism can be reinvested in health care and
services, which should aim to improve maternal health, reduce child mortality and prevent diseases,
among others.

GOAL 4: QUALITY EDUCATION

A well-trained and skillful workforce is crucial for tourism to prosper. The sector can provide incentives
to invest in education and vocational training and assist labor mobility through cross-border agreements
on qualifications, standards and certifications. In particular youth, women, senior citizens, indigenous
peoples and those with special needs should benefit through educational means, where tourism has the
potential to promote inclusiveness, the values of a culture of tolerance, peace and non-violence, and all
aspects of global exchange and citizenship.

GOAL 5: GENDER EQUALITY

Tourism can empower women in multiple ways, particularly through the provision of jobs and through
income-generating opportunities in small and larger-scale tourism and hospitality related enterprises. As
one of the sectors with the highest share of women employed and entrepreneurs, tourism can be a tool
for women to unlock their potential, helping them to become fully engaged and lead in
every aspect of society.

GOAL 6: CLEAN WATER AND SANITATION

Tourism can play a critical role in achieving water access and security, as well as hygiene and sanitation
for all. The efficient use of water in the tourism sector, coupled with Mappropriate safety measures,
wastewater management, pollution control and technology efficiency can be key to safeguarding our
most precious resource.

GOAL 7: AFFORDABLE AND CLEAN ENERGY

As a sector that requires substantial energy input, tourism can accelerate the shift toward renewable
energy and increase its share in the global energy mix. Consequently, by promoting sound and long-term
investments in sustainable energy sources, tourism can help to reduce greenhouse gas emissions,
mitigate climate change and contribute to innovative and new energy solutions in urban,
regional and remote areas.

GOAL 8: DECENT WORK AND ECONOMIC GROWTH

Tourism is one of the driving forces of global economic growth and currently provides for 1 in 11 jobs
worldwide. By giving access to decent work opportunities in the tourism sector, society –particularly
youth and women – can benefit from increased skills and professional development. The sector’s
contribution to job creation is recognized in Target 8.9 “By 2030, devise and implement policies to
promote sustainable tourism that Mcreates jobs and promotes local culture and products”.

GOAL 9: INDUSTRY, INNOVATION AND INFRASTRUCTURE

Tourism development relies on good public and privately supplied infrastructure and an innovative
environment. The sector can also incentivize national governments to upgrade their infrastructure and
retrofit their industries, making them more sustainable, resource-efficient and clean, as a means to
attract tourists and other sources of foreign investment. This should also facilitate further sustainable
industrialization, necessary for economic growth, development and innovation.
GOAL 10: REDUCED INEQUALITIES
Tourism can be a powerful tool for community development and reducing inequalities if it engages local
populations and all key stakeholders in its development. Tourism can contribute to urban renewal and
rural development and reduce regional imbalances by giving communities the opportunity to prosper in
their place of origin. Tourism is also an effective means for developing countries to take part in the
global economy. In 2014, Least Developed Countries (LDCs) received US$ 16.4 billion in exports from
international tourism, up from US$ 2.6 billion in 2000, making the sector an important pillar of their
economies (7% of total exports) and helping some to graduate from the LDC status.

GOAL 11: SUSTAINABLE CITIES AND COMMUNITIES

A city that is not good for its citizens is not good for tourists. Sustainable tourism has the potential to
advance urban infrastructure and universal accessibility, promote regeneration of areas in decay and
preserve cultural and natural heritage, assets on which tourism depends. Greater investment in green
infrastructure (more efficient transport facilities, reduced air pollution, conservation of heritage sites
and open spaces, etc.) should result in smarter and greener cities from which not only residents, but
also tourists, can benefit.

GOAL 12: RESPONSIBLE CONSUMPTION AND PRODUCTION

A tourism sector that adopts sustainable consumption and production (SCP) practices can play a
significant role in accelerating the global shift towards sustainability. To do so, as set in Target 12.b of
Goal 12, it is imperative to “Develop and implement tools to monitor sustainable development impacts
for sustainable tourism which creates jobs, promotes local culture and products”. The Sustainable
Tourism Programme (STP) of the 10-Year Framework of Programmes on Sustainable Consumption and
Production Patterns (10YFP) aims at developing such SCP practices, including resource efficient
initiatives that result in enhanced economic, social and environmental outcomes.

GOAL 13: CLIMATE ACTION

Tourism contributes to and is affected by climate change. It is, therefore, in the sector’s own
interest to play a leading role in the global response to climate change. By lowering energy
consumption and shifting to renewable energy sources, especially in the transport and accommodation
sector, tourism can help tackle one of the most pressing challenges of our time.

GOAL 14: LIFE BELOW WATER

Coastal and maritime tourism, tourism’s biggest segments, particularly for Small Island Developing
States’ (SIDS), rely on healthy marine ecosystems. Tourism development must be a part of Integrated
Coastal Zone Management in order to help conserve and preserve fragile marine ecosystems and serve
as a vehicle to promote a blue economy, in line with Target 14.7: “by 2030 increase the economic
benefits to SIDS and LDCs from the sustainable use of marine resources, including through sustainable
management of fisheries, aquaculture and tourism”.

GOAL 15: LIFE ON LAND

Majestic landscapes, pristine forests, rich biodiversity, and natural heritage sites are often
main reasons why tourists visit a destination. Sustainable tourism can play a major role, not only in
conserving and preserving biodiversity, but also in respecting terrestrial ecosystems, owing to its efforts
towards the reduction of waste and consumption, the conservation of native flora and fauna, and its
awareness-raising activities.
GOAL 16: PEACE AND JUSTICE
As tourism revolves around billions of encounters between people of diverse cultural backgrounds,
the sector can foster multicultural and inter-faith tolerance and understanding, laying the foundation for
more peaceful societies. Sustainable tourism, which benefits and engages local communities, can also
provide a source of livelihood, strengthen cultural identities and spur entrepreneurial activities, thereby
helping to prevent violence and conflict to take root and consolidate peace in post-conflict societies.

GOAL 17: PARTNERSHIPS FOR THE GOALS

Due to its cross-sectorial nature tourism has the ability to strengthen private/public partnerships and
engage multiple stakeholders – international, national, regional and local – to work together to achieve
the SDGs and other common goals. Indeed, public/public cooperation and public/private partnerships
are a necessary and core foundation for tourism development, as is an increased awareness in the role
of tourism in in the delivery on the post-2015 Development Agenda.

Geotourism
Geotourism is defined as tourism that sustains or enhances the distinctive geographical character of a
place—its environment, heritage, aesthetics, culture, and the well-being of its residents.(National
Geographic and the Travel Industry Association of America (now USTA)

Geotourism is tourism associated with geological attractions and destinations. Geotourism deals with
the abiotic natural and built environments. Geotourism was first defined in England by Thomas Alfred
Hose in 1995.
EXAMPLES OF GEO TOURISM
Mayon Volcano - Albay
Chocolate Hills-Bohol

Mass Tourism and Sustainability

Mass Tourism - refers to the movement of a large number of organized tourists to popular holiday
destinations for recreational purposes. It is a phenomenon which is characterized by the use of
standardized package products and mass consumption.

IMPACT OF MASS TOURISM

Positive impact on people

•Local people are employed to build tourist facilities and serve tourists, eg in hotels, restaurants and
shops allowing them to improve their standard of living.
•Residents can also enjoy tourist facilities, eg restaurants, theme parks, ski resorts and water parks.
•Increased employment enables the local tax income to increase so the local government/council can
invest in schools, healthcare and social services.
•Residents in the host country can experience foreign languages and a variety of cultures –this increases
cultural understanding.
•Local people can benefit from improvements in infrastructure, eg electricity, roads and airports.

Negative impact on people

•Jobs can often be seasonal, especially in beach and ski resorts, so some people may have no income for
several months.
•Tourists can be noisy and upset the tranquillity of the area.
•Tourist facilities can be too expensive for local people.
•Different cultures can clash and tourists can come into conflict with local people.