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040			_cNVSU
100			_aBalintag, Celia G.
245			_aRisk management practices of managers and personnel in selected casual dining restaurant in Nueva Vizcaya during pandemic/ _cCelia G. Balintag, Evelyn C. Bayeng, Kenneth Jasper H. Boado, Eunice Love M. Mariano, Aireen G. Melocotones, Rhea C. Serquiña, Ric Cyril L. Velasco
260			_aBayombong: _bNueva Vizcaya State University, _c2023.
300			_axvii, 57 leaves : _cillustrations ;
500			_aThis 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
500			_aThesis (Bachelor of Science in Hospitality Management)
504			_aappendices and bibliographical references
700			_aBayeng, Evelyn C., author.
700			_aBoado, Kenneth Jasper H., author.
700			_aMariano, Eunice Love M., author.
700			_aMelocotones, Aireen G., author.
700			_aSerquiña, Rhea C., author.
700			_aVelasco, Ric Cyril L., author.
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999			_c854 _d854