Unit 1 Flashcards
(53 cards)
according to World Tourism
Organization, is a situation that exposes
someone or something to danger harm
or loss. It can be physical safety matter,
a risk of property loss, a financial
business risk and mo
Risk
is the chance or probability that a
person will be harmed or experience an
adverse health effect if exposed to a
hazard.
Risk
is a planned process
to which organizations manage active
crises.
Risk management
It is also a process of identifying,
assessing and controlling threats to an
organization’s capital and earnings.
Risk Management
one of
the biggest risks for businesses operating in the
hospitality industry. Common infections include
salmonella, campylobacter from contaminated
chicken, vibrio from raw fish and E. coli.
Food-borne illnesses
Businesses that
serve alcohol face a range of potentially serious
risk exposures. Significant consequences may
occur if the business serves alcohol to minor.
Alcohol fueled behavior
has
become a necessity for many tour and hotel
businesses, however this vehicles and their
drivers present a whole new variety of risks.
Transportation Accidents
Keeping guests safe is
a high priority for the hospitality industry.
However, due to the difficult economic
environment, many businesses have scaled
back on security, which can result in increased
exposures and heightened liability if creates an
unsafe environme
On-premises security
Cybercrime is on the rise
throughout the globe, and businesses in the
tourism and hospitality industry are often
targeted, as in most cases they will accept credit
cards as payment.
Cyber Security
Understand the
circumstances in which the rest of the process
will take place.
Establish Context
Identifies and defines
potential risks that may negatively influence a
specific company process or project.
Risk Identification
To understand each specific
instance of risk and how it could influence the company’s projects and objectives.
Risk Analysis
The risk is
then further evaluated after determining the
risk’s overall likelihood of occurrence combined
with its overall consequence.
Risk Assessment and Evaluation
Assesses the highest rank
risks and develop a plan to alleviate them using
specific risk controls.
Risk Mitigation
Following up on both the risks and the overall plan to continuously monitor and track new existing risks
Risk Monitoring
Internal and external shareholders should be included in communication and consultation at each appropriate step of the risk management process and in regards to the process as a whole.
Communicate and Consult
Design to deflects as many threat as possible in order to avoid the costly and disruptive consequences of a damaging event.
Risk Avoidance
Adjusting certain aspect of an overall project plan or company process or by reducing its scope
Risk Reduction
Sometimes the consequences of the risk is shared or distributed among several of the project’s participants or business departments.
Risk Sharing
Sometimes companies decide a risk is worth it from a business stand point and decide to keep the risk and deal with any potential fallout.
Risk Retaining
the systematic process of identifying, analyzing, and evaluating risks associated with food safety, security and sanitation.
Risk assessment
strategies and actions taken to reduce the severity, and likelihood of identified risks.
Risk mitigation
sharing information about risk management decisions and practices with stakeholders, including employees, customers, and regulatory bodies.
Risk Communication
the process of identifying potential hazards that could cause food to be unsafe for consumption.
Hazard analysis
