RISK MANAGEMENT AS APPLIED TO SAFETY,

SECURITY AND SANITATION

RISK MANAGEMENT PLAN

LOQUI’S PLACE

SUBMITTED TO:

Garate, Lawrence G.

SUBMITTED BY:

Francisco, Cristalyn A.

Luceño, Paulo F.

Mercado, Caren Julia B.

Nillama, Evangeline D.

Renante, Mei-anne L.

Tersol, Lander Edison P.

Viernes, Jolyn Ericka G.

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HISTORY OF LOQUI’S PLACE

Loqui’s Place is located at 83 Zabarte drive, Quezon City Loqui’s Place started in

1983 as a small snack bar. It was started by the owner Aling Luisa Loquinario,

Ricky Loquinario’s grandmother. The snack bar was very popular back then with

sacred heart’s students since the place is only beside the school. The snack bar

sells food such as waffles, pizzas, and burgers and other snacks, they also sell

school supplies given that most of their customers are students. As time goes by,

in 2004 Loqui’s place became a resto bar which was formally established by Ricky

Loquinario and her wife. The establishment provides Al fresco informal dining also

their place has a vintage looking theme and has barn-inspired shack that has air-

conditioning as well as books and trinkets to amuse their customers. The place

also conducts gigs since the place gives importance to music. A lot of popular indie

bands and singers actually performed in this establishment such as Ben & Ben,

Jensen Gomez, The happy pill1 and I Belong to the Zoo and many more. The

establishment recently launched an air-conditioned venue where you can eat

reasonably priced dishes and chill while reading from our vast assortment of

books/novels.
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ESTABLISHMENT YEAR

In 1983 Loqui’s place started as a small snack bar that sells food such as waffles,

pizzas, and burgers and other snacks.

In 2004 Loqui’s became a resto bar that provides Al fresco informal dining also

their place has a vintage looking theme and has barn-inspired shack.

CORE VALUE

Excellence in Hospitality – The establishment is committed to bringing the

highest level of energy, knowledge, and enthuasiasm to the job every day. Treating

the customers with grace and courtesy as honored guest in their home.

Cultural Connections and Traditions – Honoring the country’s music traditions,

food, art, ambiance and service. Proudly to provide a truly music lover atmosphere

and to serve dishes with authentic ingredients and preparation, which highlight

their own rich history.

Respect - Loqui’s place value and respect everyone who comes through their

doors, be they guest or staff. The establishment consider them experience well-

being highest priority.

Accomodating Environment - To give the first class customer service and give

the chill and relaxing surroundings base on oldies memories.

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EXTERNAL HAZARD

1. Is your business risk management plan enough to solve emergency

situation like,

Roberries?

According to the owner, robbery is a common hazard in their establishment

specially at the parking area. The parking area is open, making the parked cars

outside the resto bar vulnerable to robbery though since the establishment

coordinate with their local police and barangay, they are able to reduce the risk of

having their customers get rob.

Terrorism?

The establishment's risk management plan against terrorism is enough to

apprehend such hazard though the establishment haven't experience terrorism

yet, the establishment for such unexpected events according to Ricky Loquinario.

Delay on Production?

Loqui’s place avoids over stocking since this could lead to spoilage of stocks

specially the needed perishable goods, which could affect the budget of the

establishment.
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Average customers every month

Customers: 1,000+ heads

Loqui’s Budget Every Month

Forecasting

MEALS QUANTITY PRICE

Meat - 7,000 - 8,000 25 – 28 kg. ₱280/kg.

Fish – 5,000 – 6,000 27 – 33 kg. ₱180/kg.

Vegetables – 4,000 36 kg. ₱110/kg.

Buns/Breads – 2,000 58 packs ₱35/pack

Rice – 2,000 40 kg. ₱50/kg.

Fries – 2,000 25 kg. ̈́₱80/kg.

Chips – 2,000 40 packs ₱50/pack

Sauces and Dips – 20 packs ₱50/pack

1,000

Beverages

Juice – 1,000 10 liters ₱100/liter

Water - 500 20 gallons ₱25/gallon

Beers – 6,000 10 cases / 120 pcs. Of ₱560/case (12pcs.)

beer
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SECURITY AND SANITATION

2. How would your management prepare for such hazards that may happen

sooner or later?

According to the owner of the establishment, whenever the establishment

have upcoming events the management coordinate with the local police and

barangay in advance to request for securities and patrols incase such hazards

occur. These actions has helped the establishment prevent these hazards.

Complete legal permit of establishment like business permit, fire hazard permit and

ready fire equipment such as fire extinguishers. It check from the government

because papers can’t be approved if our safety equipment is not complete or not

a functional.

3. If an external hazard occur, who’s responsible to aid the situation?

We have on call guard, and if we have event we coordinate with

“barangay tanod” because the guest that have cars might get robbed by breaking

the glass or the window of the cars and also to the police station near in our

establishment we also coordinate with them.

INTERNAL HAZARD

1. Is your kitchen well-equipped with emergency equipment that can be use

immediately?

The establishment has fire extinguishers and may be use immediately when

emergency incidents happen. The resto bar also uses electric kitchen equipment

like electric cook top instead of using gas stove that requires LPG tanks and
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Char coal grills since it’s safer. It may cause high electric bill but since it safer the

management chose to use it. The establishments have emergency lights in case

of brownouts and the electrical wires inside the establishment has circuit breakers

incase when short circuit occur the breakers will immediately cut the power to

prevent fire.

2. Does your establishment conducts checking and maintenance with

regards of this equipment?

The establishment do constant checking because fire extinguishers has

expiration and the management check when expiration date is near so that the

establishment replace it as soon as possible.

3. Do you constantly check the things inside your establishment that may

become a cause of accident or injury?

According to the owner the establishment constantly check things inside their

establishment regarding with the furniture and fixtures, but the establishment have

no recent or history of accident or injury. The minor injuries that the establishment

gave a solution as soon as possible so it may not become a big problem.

The establishment have first aid kits that can be used immediately.

4. What actions do you take if a furniture or other equipment that you use is

busted or broken?

The establishment always check the furniture constantly because it can cause

accidents and it may affect in the satisfaction of the customers. If the establishment
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have a problem in furniture or equipment the management immediately response

in that so it can’t be big problem.

5. Can you assure that the things that your customer are using inside your

establishment are safe?

The establishment is confident about the safety of their customers, the

establishment check the things they use after it was use by the customer because

sometimes the customer could break the cups, plates etc. The spoon and fork is

sterilize in boiling water, and the establishment always remind the customer if they

broke the things and it cause accident or injury in them or to the other customer

that the management is no longer involve in that incident.

RISK PROBABILITY IMPACT MITIGATION

PLAN

Security: Control Medium High At least hire one

the situation or to standby security

handle it well. for in unforeseen

disturbances or

accidents.
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Sudden fire Low High The electricity

that use check it

often to assure

that it safes after

or before using.

The management

should be buy or

put on the

establishment

more fire

equipment.

Robbery Medium High The one of

management or

staff should be

always focused

on surveillance

cameras to see

what’s happening

in surroundings.
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Cooking fires Low High The management

can develop a fire

protection system

that prevents or

limits the spread

of cooking fires.

Ensure that fire

equipment are

regularly

inspected by a

licensed fire

protection

provider.

Untrained workers Low Low Give workers the

you never know skills and training

when someone to help save a

will choke or etc. life.

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Cuts and burns Medium Low Keep a regularly

stocked first-aid

cabinet available.

By treating

wounds with the

proper ointments

and bandages

that are made

specifically for the

food service

management.

Registration: Medium Medium The testing team

estimated or the

audiences every management tries

month is 1,000 different sorts to

heads. increase the

number of their

audience. The

establishment

use social medias

as their platforms.
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Venue: The High High

establishment is

suitable on rainy

and summer

season and safe

because the

location is far from

squatter area.

RISK REDUCTION

The management were able to reduce the potential risks that lies in their

establishment by being ready in what could possibly happen. According to the

data that we’re able to gather, the management gives time for identifying risks to

tend it as soon as possible.

RISK DETENTION

As of making the decisions to take responsibility of the risk that the business

is facing, the management makes actions that they think is the best for the

customers.
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RISK TRANSFER

With regards of transferring the risks to other companies, the management

transfers the burden to insurance companies and security response team making

the risk handled by other establishments.

RISK AVOIDANCE

It’s very important for the company to avoid the risks, that’s why the

management does the actions to avoid the potential risk as soon as possible to

prevent damages that could refrain their business.

EVALUATION

The Loqui’s Place is a dream place of a music lovers because it has a retro

style of our music bands, like retro music. You can say that the loqui’s is a place

that gives you a chill and relaxing ambiance and music. It may not the high

price restaurant, it’s also a cheap price of food and drinks that also students

can afford. For us researchers we feel the great hospitality in that place it feels

like home that you can do whatever you want and think the good and gold old

days of your memories. We just want to hang out there with good old friends

and share the great memories with them. But in some part the loqui’s has no

precautionary, blue prints of fire exit map, fire extinguisher in dining area.

Kitchen is strictly off limit the owner says only the kitchen has a fire equipment.

The risk management plan of loqui’s is disappointed for us because you can’t

feel your safety when you enter that place.

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DOCUMENTATION

Figure 1. Smoking area has no fire extinguisher

Figure 1.2. Dining area has no fire extinguisher or precautionary

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Figure 2. Restroom is clean.

Figure 3. Local bands that sing in loqui’s place.

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Figure 3.1 Ben & Ben, I Belong to the Zoo and other local bands picture with the

owner.

Figure 4. CCTV footage

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Figure 5. Legal Permits like business permit

Figure 6. Retro Style of Loqui’s Place

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Figure 7. The only fire extinguisher. Located at kitchen

Figure 7.1. Kitchen

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CONCLUSION

This research is to give a solution in the other failure of Loqui’s Place in their Risk

Management Plan. This resto bar is a dream place of the other because in it’s chill

and relaxing vibe from a retro style of it. This research conduct some comparing in

the other restaurant that has a proper risk management plan to help the loqui’s

give a solution. The owner of the restaurant is approachable in terms of his

customer complaints, inquiries or other matter that related in his business.

RECOMMENDATION

After a thorough analysis of the data, the following recommendations are hereby

made:

1. Although the establishment shows a lot of potential in terms of serving their

customer good food and giving them a great place to hangout, the

establishments lacks signage for precautionary purposes. Although they

have some, it wasn’t enough to tell their customers or remind their

customers what to do or where to go during an emergency. An emergency

map is a great example of telling the customers where to go without even

telling them in a verbal manner.

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2. Fire extinguishers are one of the most useful emergency equipment,

although the establishment has it there are no fire extinguishers at the

dining area. The establishment should include the whole business area

regarding of putting emergency equipment that people can see it and be

easily accessible when a fire started inside the establishment.

3. The management should hire at least one standby security in case of

sudden or unforeseen disturbances like the robbery and fight of the

customers.

4. The establishment has 2 extinguishers although it is not properly place

which could damage the fire extinguishers. According to Jeffrey Dalto, to

prevent fire extinguishers from being moved or damaged, they should be

mounted on brackets or in wall cabinets with the carrying handle placed 3-

1/2 to 5 feet above the floor. Larger fire extinguishers need to be mounted

at lower heights with the carrying handle about 3 feet from the floor.
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APPENDICES

Interview at Loqui’s Place with the owner Ricky Loquinario.

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ESTABLISHMENT

1. How effective is the company in managing risk?

With regards of managing risks, the management does consistent checking or

their equipment and things such as electrical wires and the establishment also

coordinates with emergency response team and securities when there is an event

in their establishment deducting the potential risk of a hazard occur.

2. Have your branch already experienced any sorts of hazards?

It was pointed out that the establishment uses things to hang in ceiling and

walls, and one of the customer in Loqui’s place was brought to the hospital

because a ceiling decoration fell on the customer's head.

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MANAGER

1. Who is responsible for doing risk assessment?

The risk assessment for the staff is managed by the owner, he himself teaches

his staffs how to aid to a situation to lessen the potential damage.

2. Do all employees get information and training on identifying and

reporting a risk? Is there a risk hotline?

The employees are trained to identify and report a risk, although not formal,

the owner makes sure that the staffs are educated with regards of the risks in their

business.

Also, they have emergency hotlines that they can call immediately if an

emergency occur and they coordinate with the barangay, and police if there is an

event in their establishment to make sure that the customers are protected as

well as their belongings.

3. If yes, are the employees we’re able to execute the risk management plan

properly? If not, do you think that your risk management plan is enough

to minimize the possible damages that a hazard could bring to your

branch/company?

The staff we're able to aid the customers by tending him/her with first aid kit and

the customer is brought to the hospital with the assistance of the owner himself,

reassuring that the customer is all right.