This study was conducted to determine how management personnel in selected casual dining restaurants of Nueva Vizcaya handled risk during the CoViD-19 pandemic.
Results revealed that the majority of respondents are males of non-llocano ethnicity and have completed college degree. In addition, the majority of them worked as personnel in restaurants and had attended one seminar but lacks NC II. On risk management practices, respondents believed that restaurant managers followed health and safety codes more frequently than the personnel training. As for restaurant personnel they checked on facility maintenance more frequently than they used technology risk management practices. Moreover, Ilocano respondents and restaurant personnel were more aware of the risk of managing the restaurant personnel with one seminar attendance had a significantly lower tendency to practice risk management related to technology utilization than those who attended two seminars. Respondents during CoViD-19 pandemic were concerned about workplace safety threats, personnel health and safety, proper maintenance of restaurant equipment and food safety to customers.

Keywords: Risk Management, CoVid-19 Pandemic, Casual Dining Restaurant

Thesis (Bachelor of Science in Hospitality Management)

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