IIs Philippine tourism up to the task of accelerating its recovery and becoming an Asian powerhouse?
These are the goals of the groundwork laid down last year which, in essence, go beyond destination marketing in favor of improving tourism hardware and software while providing for the basic needs of tourists such as toilets and chargers for electronic devices.
In assessing her first six months in office, Tourism Secretary Christina Garcia Frasco said they “look(ed) inwards to examine what else can be done apart from promoting the Philippines,” because “for the longest time, we have focused on promoting our country and yet we wonder why we never seem to be able to surmount our number 5, number 6 position in ASEAN”.
That inward perspective has allowed them to discover many things that need improvement, among them roads, bridges, water systems, treatment of waste water, sustainability initiative, airports and seaports.
Tourism is a presidential priority
Indicating that Philippine tourism has recovered after two years of pandemic - and its recovery accelerating - foreign arrivals in 2022 reached 2.65 million, 56 per cent higher than the 1.7 million projection and a far cry from 154,000 arrivals in 2021. The country earned P208.96 billion (US$3.68 billion) from these tourists (in 2022).
Of the 2022 arrivals, nearly 24 per cent or 628,445 were balikbayans or returning Filipinos. The bulk were from top tourists markets: United States (505,089), South Korea (428,014), Australia (137,974), Canada (121,413), the United Kingdom (101,034), Japan (99,557), Singapore (53,448), India (51,542), Malaysia (46,805), and China (39,627).
The Department of Tourism (DOT) is targeting 4.8 million arrivals this year (2023), which Frasco emphasized is “but a floor, not a ceiling.”
Medium-term, DOT’s projection indicates that the pre-
pandemic arrivals level of 8 million won’t be achieved until well into 2025. While Frasco understood the conservative and cautious approach to this projection, she said it is “an alarming projection in the sense that 2025 is so far off for us to obtain our pre-pandemic levels until after 2025 and that really forced us to take an inward look as to how we can expedite the recovery…and strengthen the industry”.
“I don’t think we should look at it with pessimism but rather with optimism because our goal is to exceed the conservative projections in the same way that we exceeded (the projection) in 2022. And we feel we can exceed the pre-pandemic numbers way earlier than….2025….when we assume all the improved policies under Philippine president Ferdinand Marcos Jr,” Frasco said.
Tourism agenda
Marcos’ vision of giving tourism priority and spreading its economic benefits across the country’s 16 regions has been translated into a 7-point agenda based on Frasco’s listening tours in and outside the Philippines.
The 7 are: 1.Improve tourism infrastructure and accessibility in conjunction with relevant government agencies. 2.Establish a cohesive and comprehensive digitalization and connectivity.
3.Enhance the overall tourist experience. 4.Equalize tourism product development and expand to emerging and not-yet-known destinations. 5.Diversify tourism product portfolio. 6.Maximize domestic tourism. 7.Strengthen tourism governance between national governments, local governments and stakeholders here and abroad
The 7-point agenda is distilled into three key strategies:
1.Connectivity by making tourist sites more accessible, lowering travel costs and digitalizing tourism services. 2.Convenience by improving the entire tourist experience and ease of mobility
3.Equality in the overall development and promotion of tourism products so no destination
gets left behind.
In going back to basics, 10 tourist rest areas (TRAs) are going to be built in the middle of key destinations all over the country, of which 7 have already broken grounds as of press time. Filipinoinspired in design and materials used, each TRA will have rest rooms, chargers for electronic devices, coffee shop, tourist information area and pasalubong or souvenir center.
“One of the most basic essentials for any journey is the need to have a clean and decent restrooms yet it’s the most neglected aspect of travel in the Philippines,” Frasco observed.
Terminals 1, 2 and 3 of Manila’s Ninoy Aquino International Airport were spruced up in aesthetics and systems management to make them more pleasing to the eye and more efficient and passenger friendly from arrival to departure. This concept will be replicated into other airports and seaports.
A due diligence study of all Philippine destinations was undertaken to know which have tertiary hospitals and health facilities and will include provision for hyperbaric chamber in dive sites.
The DOT made a pact with the Department of Information and Communications Technology (DICT) to introduce and further improve internet connectivity in 94 identified tourist destinations and digitalize tourism services
nationwide.
An e-visa platform has been proposed for certain key source markets including China and India which have big groups and allow tourists from non-visa countries to stay longer.
In preparing for the influx of Chinese tourists with the reopening of China’s borders on Jan. 8, the DOT is closely coordinating with tourism attaches in Beiing and Shanghai to negotiate the reopening of commercial and chartered flights and will launch cruise tourism in February with at least 156 points of call across 40 island destinations.
The DOT is also aggressively pursuing the resumption of domestic and international flights and additional flights.
It is also working with the Department of Public Works and Highways (DPWH) on the road infrastructure convergence program. Frasco said there are already continuing infrastructure projects that were already identified previously and the list has already been compiled.
A memorandum of agreement will be signed with the Department of National Defense to reassure peace and security in reopening Mindanao to tourism. The areas that will be reopened first are naturally those with gateways including Davao and its neighboring provinces, Cagayan de Oro and Zamboanga. Tourism regional directors in Mindanao, notwithstanding the challenges in the development of the area, have tourism programs and packages in place and will be expanded and be made readily available as early as this year, Frasco said.
To be rolled out in the first quarter of the year is the Philippine Experience: Cultural Heritage and Arts Caravan centered around the country’s “Filipino-ness” with thematic experiences on food and gastronomy, pilgrimage and wellness, festivals, living culture, heritage, etc.
Suroy Suroy Pilipinas tour packages has benchmarked Suroy Suroy Sugu, a pilot program in Cebu Province which proved to be successful in opening lesser known destinations to tourism.
Pinky Forte
A friend once told me that a hotel is only for convenience and does not make a travel experience. I beg to differ.
Hotels, nowadays, are being built and primed to be destinations by themselves, and there are even stand-alone resorts that can even make up for a so-so destination. They add up to an attraction by having amenities and unique features that improve the overall experience like a waterpark. a mall, or a Michelin-star restaurant.
What do I look for in a hotel experience? Firstly, it is the service. To mention that service is a luxury speaks true to itself even when luxury brands or homegrown brands fail to provide; but, there are also times that middle echelon brands rise up to the occasion by giving that momentous unexpected fulfillment of your needs and then you suddenly feel important.
To feel important — now isn’t that a key element in a vacation that you are looking for? Short of saying that every staff member should have ESP to be able to serve you without taking too much time or effort on your part, a caring attitude should suffice. How many times have I waited on a room service request in a luxury hotel? How many times have I been greeted with a stiff greeting like you are not a guest but an intruder?
One of our latest experiences involved a leakage in the air-con vents of a luxury hotel. To make it short, the engineering’s solution was
to put towels on the floor to address the situation. No one in the front office suggested a kinder offer of changing rooms and since we were so tired and sleepy, we let that go.
Another situation involved an air conditioning malfunction (again). That time, the 2 maintenance people took the chance of discussing office matters while doing their job, within earshot. As it took an hour to finish, we had updates of the private lives of their co-workers.
On the other hand, there was this waiter in a hotel in Vietnam who approached me while I was having the breakfast buffet. As he probably noticed the maintenance meds I have lined up on the bread and butter plate, he approached me and asked, “Sir, would you want some water for taking your medicine?”
In a restaurant outlet in one hotel in Clark, I noticed a lady staff who always made it a point to see if my glass was filled with water as she noticed that I was enjoying my spicy “laksa”.
We cannot just rely on the old playbook of standard solutions and stopgap measures just to let the day go by. Employees should be empowered to act like how they would do it as if they are in their own households. Hotels must be ready to gain market share, enter new markets, offer new products and provide from-the-heart solutions should be top of mind to get that cutting edge.
Buddy G. Recio
Alden Joshua Cedo
Pinky Forte Kelly Austria
Dolly Dy Zulueta Carlo Suerte Felipe
Stanley Ong
SM Hotels and Convention Corp. (SMHCC) adds another sterling property in its growing enclave at the MOA complex with the expected opening of Lanson Place Mall of Asia in the second quarter of 2023 to serve the needs of an increasing client base needing stylish contemporary hotel and serviced suites.
Located in the heart of SM Mall of Asia, Lanson Place Mall of Asia, the first Lanson Place property in the Philippines will feature a 247 rooms hotel and 143 serviced suites, providing guests with direct access to extensive retail, food and beverage and entertainment facilities. Lanson Place is in close proximity to the flagship SMX Convention Center Manila as well as the iconic eCom office buildings, making it ideal not only for leisure guests but for business travelers and MICE delegates as well.
“It is a very exciting time for us being approximately 6 months away from opening, as it’s our first operation in the Philippines,” said Michael Hobson, Chief Executive Officer of Lanson Place Hospitality Management Limited, during the roundtable media briefing recently.
With the tagline ‘Make Yourself at Home’, its deep-rooted philosophy, Hobson related that welcoming guests can be compared to what is traditionally done when receiving visitors at home.
“I would probably go down to my home and meet you. I will
make sure that you’re comfortable, you have everything you need. Understand you as well as I can, try to please you. I will escort you on the way out also.”
“This tagline is powerful and we want to inculcate that to all our colleagues. We want to be sensitive to what pleases our guests because some would want more attention than others, It is not just a throw away line. The tagline is carried into our designs from a design standpoint,
technical services standpoint, and most importantly, a service philosophy,” he added.
As specialists in extended stays, having been in the business since 1995 managing 11 properties in Hong Kong, Shanghai, Chengdu, Kuala Lumpur, Australia, and Singapore, Hobson said that understanding what it is to have people for long periods of time, strong relationships are built, a community spirit is then developed along the property.
Features
“Fronting Manila Bay is the best feature,” remarked Laurent Boisdron, Vice-President and General Manager of the upcoming property.
Boisdron is no stranger to the country as he was formerly General Manager of Conrad Manila, another SMHCC property, from 2018 to 2020.
Besides the breathtaking view, he enumerated the Lanson Place advantage: All serviced residences will have a balcony; the 11th floor will have the Edge
pool bar, a bar with the view, and a fitness center; the 10th floor will have a resident lounge exclusively for the serviced apartments; Half of the hotel would be for hotel guests and the rest will be for residents; There will be a 155-seat all-day dining restaurant called Cyan; and, a Tapas Bar helmed by Chef Dennis Peralta, known for his culinary prowess at Pico de Loro, will be different and competitive as well as the buffet’s different offerings that will feature an Indian station curated by an Indian chef.
“On the 3rd floor, Lanson will have a dedicated co-working space,” Hobson continued, “Guests, residents and walk-ins are welcome. The 2nd floor is a ballroom with a 350 sit-down capacity, and can be divided by three. Then there are 7 meeting rooms. The ground floor will have a coffee shop in the morning that will transform into a bar in the evening,” he added.
Wellness will be a significant experience for Lanson guests as it will open a grand spa. Add to this the fact that all its employees will be 99% Filipino to complement the inherent welcoming touch.
“We purposely set out not to employ expats for the executive committee or positions. All other employees are Filipino and we are very proud of that, I think SM is giving us a tremendous asset to manage and we are giving ourselves the best chance,” Hobson said.
GM Jonathan Reynolds joined EDSA Shangri-La Hotel in the third quarter of 2022 possessing an extensive managerial experience from overseeing Shangri-La flagship properties in Surabaya, Indonesia for 4 years, and Malaysia for 2 years prior to coming to Manila.
Reynolds worked his way up starting as a management trainee right after graduation. Being from London himself, most of his hotel career was spent in London.
“My first position was as front office manager at The Savoy,” he revealed. “I originally intended to finish my 3-year management trainee at Claridge’s (The Savoy Group) but I didn’t as I was determined to specialize in F&B and rooms. A lot of times GMs train on these routes.”
He kept getting opportunities so he remained in the city for 15 years holding different positions. His first overseas job was working as
front office manager for five years at The Carlisle Bay in Antigua and Barbuda in the Caribbean.
Reynolds first taste of the Orient was on his first posting as
Resident Manager of Shangri-La Futian in Guangdong.
“Shangri-La took me on and that was a complete change of scenery from a resort hotel. That was a lot of fun, preferred by very interesting people.”
We asked Reynolds what the difficulties are in being assigned to hotels in different countries of different cultures, traditions, and religious affiliations and he said:
“I would imagine that a common thread for expats would be to challenge themselves outside the country that they are used to as it is the case for me. As much as I love London, I didn’t want to end my career there. I think that if you were gonna work in another country, I think you have to be openminded, you have to learn new cultures, different way of doing things, and I hope as I got a little bit older and a little bit gray, I would be more accepting and a little less hard-headed about things, prepared to think of having different approaches to work. Why travel if you can’t so
you might as well stay where you started.”
“Wherever you work in the world in any hotel, there are unique things that you have to pick up on. It’s different every time and that’s part of the fun. The thing that attracted me to work in different countries is that I don’t get bored, like doing the same thing for 40 years. I find it fun to undergo another learning process again,” he added.
Presently, Reynolds and his team are nearly done with new programs and strategies for EDSA Shangri-La.
“I can say that we will be focusing more of a family orientation because of its location, somewhat an urban oasis especially if you are in the pool area. The family experience is getting to be more important and I believe we have an advantage as a hotel because we have a lot more resort-type features that we can use as a base, and we can develop more family-type programs.” Divine M.
RecioThe
and 344 residential units in Ortigas Center, Mandaluyong City.
A German national, Dietzsch brings with him a wealth of managerial experience, having most recently assigned as Lead Consultant, successfully overseeing, the pre-opening operation and structure of two casino hotels, a leisure hotel, 17 F&B outlets and a convention center in Cebu’s Nustar Integrated Resort from June 2020 to June 2022.
Dietzsch is very well suited to manage a city hotel environment having developed his skillset as the resident manager of The Westin Resort Nusa Dua Bali where he led the high volume resort operation and maintained the five-star level of quality and guest service
experience.
His interest in hospitality began at an early age after pursuing his Hotel Management Diploma in IHK Frankfurt in 2003. He started his career as F&B assistant in a five-star hotel in Baden-Baden, Germany, while honing his skills working his way up the managerial ladder, inspiring his passion to become a hotel manager. He was trained and worked in Westin Hotels & Resorts, rising through the ranks from assistant banquet manager at The Westin San Francisco Airport, USA, to becoming the director of F&B in The Westin Grande Sukhumvit Bangkok culminating in his role as resident manager in The Westin Nusa Dua Bali and now as the general manager in The Westin Manila.
Located in San Miguel Avenue and Lourdes Street, The Westin Manila Sonata Place is a 32-storey high hotel that will comprise of 246 guest rooms and 57 suites, while the 50-storey residential tower sits alongside will house the 344 private residential units ranging from one- and 3-bedroom apartments to penthouses. The hotel will have two restaurant outlets, 6 meeting rooms, a bar, and spa and gym facilities.
Married and a father of two, Dietzsch speaks French, English, Basic Japanese and Basic Bahasa Indonesia. We will be hearing most from him when Robinsons Land Corp., the owning-company of The Westin Manila Sonata Place, opens and welcomes guests in the first quarter of 2023. Divine M. Recio
Most of the pandemic stories in the hospitality industry were that of the catastrophic drop in business, the grim outlook, and the massive layoffs. Not as many were on those who, though fortunate enough to stay, had to wade through the most challenging period for the hospitality industry.
The Hotel, Resort, and Restaurant Association of Cebu, Inc. (HRRACI), with its first ever Cebu Tourism and Hospitality awards, is putting a spotlight on these stories. The organization is recognizing five men who are helping an industry that is crucial for the country’s economic recovery.
These men have shown what true hospitality is to our kababayans in need. They have put their companies and teams first. And they have best exemplified dedication and service.
Meet Cebu’s hospitality heroes.
JOSE GERARD PATRICK C. APURADO
Plantation Bay Resort & Spa
2022 Supervisor of the Year
There is just no limit to this pastry chef’s grit and creativity.
In 2020, at the height of the pandemic, Plantation Bay Resort & Spa’s Pastry Chef
Gerard was asked by his former General Manager to offer ensaymada, one of the property’s most commended offerings, for takeaway. However, Chef Gerard wanted to do more. He wanted to offer a full takeaway menu.
Just like for many others in the hospitality sector, jobs had been lost at Plantation Bay. The loss did not spare Chef Gerard’s team of 12, which was left with only
two members – him and another colleague. And during these times, takeaways were very popular.
“The bake shop was just a commissary kitchen in the resort. We’re just providing desserts, breads, and pastries to the restaurants in the resort. I knew if we became popular for takeaways, I’d be able to reason out to the management that I need more manpower,” Chef Gerard explains.
It was a difficult task for a team of two to fulfill 300-500 orders of ensaymadas in a day. “I was working hard day and night. I’m doing everything. I’m even replying to inquiries on
Aside from his overall responsibility of creating new products and ensuring the quality of output met 5-star standards, Chef Gerard was also in charge of sales and marketing.
Facebook,” he explains. Aside from his overall responsibility of creating new products and ensuring the quality of output met 5-star standards, Chef Gerard was also in charge of sales and marketing.
So, Chef Gerard came up with a creative solution – the Ensaymondays
“You can order ensaymadas only on Mondays. Aside from being catchy, it saves on resources, explains Gerard.
This innovation also paved the way for Croissant Fridays and the Twice-Baked Wednesdays. It also became a tradition for the bake shop to present monthly offerings, which gave birth to another loved product – the Croissant de Mercedes.
Chef Gerard recalls, “We created an item for August, and when we were doing the photoshoot for that item, I wasn’t convinced.”
This triggered the 30-year-old chef’s knack for creativity. “I saw custard in the kitchen. So, I said we will do Croissant de Mercedes. It was like re-fashioning the classic dessert Brazo de Mercedes and using it to fill croissants.”
Croissant de Mercedes is a fusion of the Filipino Brazo de Mercedes and the European croissants.
Gerard’s perseverance paid off. His team was the first in the company to start recalling furloughed employees. His “Bakeshop by the Beach” was also recognized by Plantation Bay’s management as a business-generating venture within the company.
In the end, Chef Gerard attributes everything to his team. “I am nothing without my team. If it wasn’t for them, if it wasn’t for my team, we wouldn’t have flourished during the pandemic.”
2022 Front of the House
When it comes to care, Stephen, we can say, is a master.
He is trained both as a nurse and as a hospitality worker, so when the pandemic struck, he was part of the essential staff at Bluewater Maribago Beach Resort. He was a front office staff member, security detail, reservations officer, concierge, cleaning aide, airport representative, and nurse.
Just like in any other company, staff at Bluewater Maribago Beach Resort was on skeleton duty, so Stephen had to do all of those jobs.
“I needed to wake up at 3AM for me to work as an airport representative to pick-up guests at 5AM. I am back in the office by 7AM to start my 8AM to 5PM shift,” shared the 35-year-old husband and father.
During that period, the resort was serving not just returning overseas Filipino workers but also cancer patients who could not get their treatment at the hospital because of low immunity. It was a partnership with Bluewater Maribago’s sister company, ARC Hospital.
Stephen graduated as a nurse in 2000, at
a time when the country had an oversupply of nursing graduates. Finding a hospital job was tough.
His entry in the hospitality sector was in 2012 as a nurse at Shangri-La Mactan, where he stayed for a year. In 2013, he transferred to Bluewater Maribago, where he was hired both as front office staff and as a nurse.
“That was very new to me. I am from the medical field. It took time for me to learn the process because it was a totally different field.”
At that time, Bluewater Maribago already had a company nurse. So, aside from being entailed as a front office staff, Stephen’s duty was to assist guests with their medical needs and be a substitute backup nurse when needed.
Stephen did well and was awarded “Top Up-Seller” for selling the highest number of room nights and upgrades.
After two years in the front office, there was an opening in reservations, so he applied to take on a new challenge.
It was at this period in his career when the pandemic happened. Forty percent of the resort’s staff was let go so Stephen had to multitask. The workload eventually became lighter at the end of 2020, but then, in 2021, the Delta variant struck. The resort to go on skeleton force again.
It was then that Stephen decided to accept a position as a nurse at ARC Hospital for three months. It was a decision he had to do to allow his other team members to go on full duty. “Para makatulong naman sa kanila(To help them),” quips Stephen.
After three months, he was recalled and now, he is a company nurse with Bluewater Maribago.
In either fields, in medical care or in
hospitality, he gives the same amount of care. “The way I will handle a patient and a guest is basically the same. It is just a different setting.”
NUSTAR Resort & Casino
2022 Hotel & Resort Manager of the Year
Genesis’ story is an inspiration. Not being able to finish college did not prevent Genesis from pursuing his ambition. Starting out as a casual, he now holds a key role in the opening of Cebu’s first integrated resort.
Genesis is the Casino F&B Manager of NUSTAR Resort and Casino. He is in charge of managing the entire food and beverage operations for gaming and non-gaming establishments, including specialty outlets. He has also been part of the resort’s planning and execution process, from the pre-opening stages to the grand opening.
While Genesis is backed by 16 years of solid experience in the industry - with three very successful pre-opening projects for integrated resorts in Macau and in the Philippines - opening NUSTAR has been a challenge. That is the reason Genesis considers this resort special.
“We are opening during the pandemic. Everything should be, of course, in place, but the thing is, we are limited at the same time. There are a lot of restrictions. There are problems in logistics. There are border restrictions. And on top of that, Typhoon Odette happened last December. We were at Ground Zero.”
Genesis adds, “But the good thing is the team’s resiliency. We are helping each other even when we are affected.”
Teamwork is vital, according to Genesis. “You really cannot do it alone. You need to have a great team with you. And I’m very blessed that my team really supported me and as I stepped up.”
That is why Genesis always put his team first. “I always think of other people first before myself.”
Genesis started in the industry at the age of 18 as a banquet bartender in Mandarin Oriental Makati. He had to drop out of
“I needed to wake up at 3AM for me to work as an airport representative to pick-up guests at 5AM. I am back in the office by 7AM to start my 8AM to 5PM shift,” shared the 35-year-old husband and father.
college, where he was taking up Mechanical Engineering, after his parents lost their jobs in Taiwan due to an earthquake.
After Mandarin, Genesis moved to the Philippine Plaza, where he also worked as a banquet bartender.
An opportunity to work abroad opened for Genesis and he grabbed it. He worked as a bartender at the Venetian Macau Hotel & Resort and in three years, he was promoted to head bartender. After another three years, he was promoted to Assistant Manager.
Aside from promotions, Genesis also received recognition. He was awarded the KTE or Key to Excellence for his enthusiasm at work and for maintaining a high level of consistency.
After Venetian, he moved to Galaxy Entertainment Group Macau, where he entered as an Assistant Manager and was eventually promoted as a Manager.
It was only last year that he accepted a new role at NUSTAR as the Casino F&B Manager.
“Fate brought me to hospitality and I love what I’m doing. It takes a lot of passion. First, when you’re starting, you just need to learn. I learned a lot abroad. I left the Philippines as a casual and came back as a manager. Now, it is my turn to give back and pass what I learned outside and inspire the next generation,” shares Genesis.
bai Hotel Cebu
2022 Back of the House
Hotel front liners during the pandemic did not only have to ensure guests’ comfort but also had to make sure they themselves were
safe from the virus. And it was no easy task.
Larry, bai Hotel’s room attendant, can attest to this.
“24 hours kaming naka-duty. Walang pahinga. Mainit yung PPE (Personal protective equipment) na sinusuot naming. Talagang araw-araw, naliligo na talaga kami sa pawis.”
(We are on-duty for 24 hours. No rest. Every day, we are drenched in sweat.)
Imagine performing your duty as a housekeeper while wrapped in this protective suit. That is just one of the harsh things Larry had to go through this pandemic, all while experiencing significant fear and apprehension. He says, “Talagang takot na takot. Diyos lang talaga.” (I was really afraid. It was really God.)
And for Larry, who is the breadwinner of his family, it was not just about compensation.
“Di na naming iniisip naming yung pera. Yung iniisip naming, tulungan natin yung company. Dito kasi tayo kumukuha ng income. Gawin natin yung trabaho na mas mabuti.”
(We were not thinking of the income. We wanted to help the company because that is our source of income. We had to give it our best.)
Larry served both returning overseas Filipino workers and asymptomatic patients in isolation. And he had to be more than just a room attendant.
He had to assist with luggage because the hotel didn’t have a concierge at that time. He had to also take some of the work of the hotel’s engineering department, especially when there were concerns inside a guest’s room. He had to learn to take patients’ blood pressure readings and monitor them daily. Sometimes, he also had to help security and prevent guests from leaving their rooms. And he had to deliver food to all the guests on the floors he was handling.
If there was a guest that tested positive, Larry had to make sure he would personally assist and handle the turnover to ambulance personnel.
This could occur at any time of the day.
“Minsan madaling araw na. Magpapahinga na ako.” (Sometimes, during the wee hours of the morning when I am about to rest).
Larry did all these tasks for two years without going home to his family. “Parang nagabroad.” (It was like I worked abroad).
He is just thankful that in those two years, he remained COVID-free.
Larry also recalled the time Typhoon Odette ravaged Cebu, which severely damaged the hotel.
“May isang guest talagang tinulungan namin. Ayaw nya kasi lumabas. Dun kami sa CR, recalls Larry. (There was one guest we had to help because he/she didn’t want to leave the room. We hid in the comfort room). During that time, the hotel had to evacuate all guests and put them in the function hall to keep them safe.
All of Larry’s sacrifices did not go unnoticed by the hotel. Larry received different awards from bai Hotel, including Housekeeper of the Year, Employee of the Year, and BAI Excellence Award. He also received a Hero Award for assisting Overseas Workers Welfare Administration guests who were COVID-positive.
RAPHAEL M. BACHANICHAUniversity of Cebu – Lapu-Lapu Mandaue 2022 Hospitality & Tourism Educator of the Year
The greatest joy is when a student surpasses his achievements. This is the firm belief of Raphael, a hotel and restaurant management instructor at the University of Cebu Lapu-Lapu Mandaue Campus, specializing in food and beverage. He has 15 years of teaching experience and another five years of experience in the industry, where he served as kitchen crew, waiter, bartender, and baker.
For this Surigao native, the feather in his cap are his students who are now making waves in the industry as managers, supervisors, pastry shop owners, and restaurateurs. “I am very happy seeing them,” he exclaims.
He always tells his students, “Your goal is to surpass the achievement of your teacher.”
One former student he is particularly proud of is his current superior. His former
Teamwork is vital, according to Genesis. “You really cannot do it alone. You need to have a great team with you. And I’m very blessed that my team really supported me and as I stepped up.”
Imagine performing your duty as a housekeeper while wrapped in this protective suit. That is just one of the harsh things Larry had to go through this pandemic, all while experiencing significant fear and apprehension. He says, “Talagang takot na takot. Diyos lang talaga.” (I was really afraid. It was really God.)
student is University of Cebu’s current research director, who Raphael works under as a research coordinator. The two were even classmates in their doctoral studies.
“I always tell him, do great. I am so proud of you. I shared it with my students, ‘Our research director was my student. When he was in first year college, he was very quiet. But look at him now, he is even a working scholar.”
He adds, “Whatever my student achieves, I feel that they are my own. Maybe that is the reason I last this long in the academe.”
That is why, even in the midst of the pandemic, despite the difficulties, Raphael keeps on.
“It was really difficult – the learning modality and the delivery of the lesson. The biggest challenge is the internet connection,” he explains.
So, he chose to be creative. “What I do is support my online delivery of lessons with PDF files and videos.”
A few of the files he looks at and shares with his students are live videos of industry practitioners – those in events, in cruise ships, and in other interesting situations. He feels the videos will provide his students more insights about the industry.
“I want them to experience the different facets of the industry.”
It is also a way for this educator to keep
up with updates in the industry.
Raphael also tries to be very lenient with his students. “I know that my students struggle. So, I am not particular with deadlines because we are in a pandemic. I always grant extensions. We are all affected by the pandemic.”
On his teaching style, Raphael explains, “I am the type of teacher who likes to joke. My students treat me as their friend. But I always have limitations. I always tell them, ‘Once we are inside the classroom, I am your teacher. But once we are out, I can be your friend.’”
He also values attitude. For him, “Attitude over knowledge and skills. If you have a positive attitude, you will succeed.”
Aside from teaching, Raphael has also been involved in community service. His university adopted a barangay and he has conducted free training on hotel- and restaurant-like catering service for out-ofschool youth.
After this training, the students get their
on-the-job training, which his department also facilitates.
Winners were awarded on November 15, 2022, at Ayala Malls Central Bloc in Cebu.
Aside from the five individual awardees, two institutional awards were also handed out. bai Hotel Cebu received the 2022 Best in Responsible Tourism. Bluewater Resorts was given the 2022 Best CSR Program of the Year award.
The award was open to HRRACI members and non-members who are accredited by the Department of Tourism. Members of the academe and industry suppliers were also included.
Members of the jury included representatives from the Department of Tourism, The Technical Education and Skills Development Authority, the Department of Labor and Employment, Aboitiz Foundation, and one of the founders of HRRACI, Ms. Lita Urbina.
Alfred Reyes, HRRACI president and Bai Hotel vice president for operations and general manager, said, “We made sure there was no bias. None of the board interfered during that screening process and in the interviewing process, even to the time when they made a decision.”
It has been an arduous climb for the Hotel, Resort, and Restaurants Association of Cebu, Inc or HRRACI, and its members ever since the Covid-19 pandemic coupled with a disastrous Typhoon Odette brought havoc to Cebu’s hospitality industry.
All the adverse conditions that the HRRACI board encountered is a reflection of what they experienced in their own workplaces, enough to motivate them into conceptualizing the first Cebu Tourism and Hospitality Awards (CTHA). The awards are given to leaders and hotel associates, resorts, and restaurants, suppliers, and even in the academe who continue to thrive amid the ongoing pandemic. The honors are not just to recognize selfless endeavors and innate Filipino diligence but to give the confidence and the momentum coming into the immediate future of restoration.
“They are heroes who have shown remarkable commitment to the tourism and hospitality industry and offered genuine support to ease the huge stress caused by the crisis,” stated Alfred
Reyes, HRRAC president and bai Hotel vice president for operations and general manager.
According to Reyes, the morale of the hospitality frontlines and workers have remained strong in difficult times and those who demonstrated excellence in their respective areas and contributed significantly to the property and their community. deserve accolades. For the association’s part, on the other hand, overcoming difficulties involved patience and persistence in negotiating with government agencies.
“Being the president for HRRAC for three years, the first thing that we have done, during the pandemic, was that we negotiated with OWWA to increase our contracted rates and still be a bit lower than Manila. The OWWA rates were actually very low for Cebu and we could not even cover costs like staff living in-house and PPEs ; but, with the intercession of Governor Gwen Garcia, were able to negotiate and we we were able to accept OFWs because the hotel has to be used or it will deteriorate,” revealed Reyes.
“We started with only 3 hotels, then it increased as the hesitancy waned. We also suggested to the Department of Tourism that hotels that have multiple service elevators can be quarantine hotels and that gave way to multi-use properties,” he added.
When the pandemic subsided, HRRACI then had to coordinate with DOT on addressing several new issues that was a consequence of the pandemic such as a deficiency of the workforce because a sizable number have not returned having switched to other jobs, and some insisting on a work-from-home arrangement.
To fortify the gains that was achieved during the pandemic, the Cebu HRRAC will revive their I Love Cebu online sale campaign to replicate its success in the previous year.
The I Love Cebu online travel sale offered exceptional bargains and low rices up to 70% off on rooms at hotels and resorts with a year validity.
“On the fourth quarter will
be the second holding of the Cebu Tourism and Hospitality Awards. We will have 3 more categories to the CTHA -sales person of the year, HR Personnel award, and Best Marketing Campaign,” revealed Reyes.
Other projects lined up are The Cebu Tourism Congress, a one-stop marketplace that will also have hotels from Manila selling vouchers and will have have participation of local government from Visayas and Mindanao, and the rescheduled Cebu Goes Culinary.
“Whatever my student achieves, I feel that they are my own. Maybe that is the reason I last this long in the academe.”
SSunlight Eco-Tourism Island Resort (SETIR) is no ordinary island destination. It is a huge 18-hectare private facility with Maldives-inspired architecture that offers beach lovers the ultimate island getaway.
The 55 luxurious overwater accommodations fashioned with Filipino-themed interiors, offers single detached villas for the solo traveler, duplex and two bedroom units for a small group of friends, to cluster villas for families with all rooms facing the sea to complement the spacious verandas. The honeymoon villas are uniquely designed for added enjoyment with its glass-bottom floors to see the active seabed underneath. Think luxury and they have it, with resort activities wide-ranging and all-inclusive.
Coming from the airport, we were whisked to the Sunlight Hotel Coron, SETIR’s sister hotel, where we had a gargantuan surf and turf lunch while awaiting check-in time at the island. It will be just a thirty-minute speedboat ride from the hotel to the island of Naglayan of the Culion group of islands.
On this our third time, we now see the makings of a resort that will be the source of pride for this area. The trees are mostly fully grown and lush, and the now completed villas stand out in the island’s turquoise waters.
Checking in was a breeze and we had ample time to rest and enjoy the seascape before dinner at Hikari Teppanyaki. It was a fun night with the amiable Hibachi chef as he performed the standard “tricks” associated with being a Teppanyaki master.
Five years into its launch, the resort is still busy in some areas, there are additional villas with direct water access to be opened soon and some up for refurbishing as we toured the resort on our second day and we went Korean for lunch at Xiang Hotpot and KBBQ.
Other facilities are the
Mangrove and Luna on Ricardo’s island, accessible via a bridge walkway and spells privacy and ideal for corporate events. Ocean Wave KTV with 3 themed-rooms with plush interiors offer more fun time for those who love to sing,
and a well-equipped gym beckons for the health conscious guests. Cafe Adlaw, a specialty coffee bar, The Island Garden restaurant for lunch buffets, Basil and Mint steakhouse, and The Cellar for nightcaps. There are a total of 10
On this our third time, we now see the makings of a resort that will be the source of pride for this area. The trees are mostly fully grown and lush, and the now completed villas stand out in the island’s turquoise waters.
F&B outlets to fill your days.
The service at SETIR is five-star, with each staff eager to please. Two-way radios enable them to fulfill the guest’s needs in no time from point-to-point transfers anywhere on the island to room service to small requests of
water and towels. Wi-fi is available but is still a work in progress, heavy-duty generators are on stand-by to guarantee uninterrupted water and electrical service.
At Sunlight resort, there’s always something new to do rather than starting your day with just a buffet breakfast — you can walk, jog, or borrow a bicycle, or ride a buggy to different locations around the island, get friendly with the resident crows, swim at the infinity pool, feed the fishes, etc.— but on this morning, the unanimous choice was breakfast at Sun Cafe where we feasted on a full spread including ube champorado (purple yam porridge) and some native fare.
It is important to know that the resort is also a marine park and your vacation will be filled with awe as multicolored fishes of different sizes will greet your mornings from your glass-bottom floors or every time you go to your balcony and see marine life beneath your feet. Those who stay at the Sirakan Villas, those charming suite rooms, don’t have to go out from their bedrooms as they can just peer down at their floors and see the fishes below from their vantage point of thickened glass strategically embedded on the floors. For a more up close encounter, take a ride on a glass-bottom boat and go fish-feeding.
Not to be missed is the sunset cruise, an activity we didn’t let pass on the second day. Taking advantage of the good weather, we boarded the Sea Dragon yacht that was loaded with snacks and drinks. We drank our choices (mine was martini, shaken not stirred) with careless abandon, and enjoyed the amenities and the relaxing invitation of the deck that felt like drifting downriver on your back.
Island hopping was the itinerary on our third day and we were up and ready early to
visit several islands on a speedboat highlighted by lunch and swimming. We visited Kayangan Lake, Twin Lagoon, Twin Peaks and Coral Garden, and had a sumptuous lunch at one of the islands.
What’s a perfect end to the perfect day? Sunlight offers plenty from its F&B outlets. Culinary offerings range from Korean, Filipino, Japanese. Each location offers its special time-out for a sunset cocktails, or maybe just a romantic dinner al-fresco, and of course, a spa will always be top of mind
For us, seeing the ocean at its best is happiness redefined. Like living inside a large aquarium of big and small creatures of different varieties living together- Napoleons, Pomfrets, black-tipped sharks, stingrays, even turtles. On land, there are also different varieties of birds and we get amused with the antics of the resident crows. But It is not enough that it presents the perfect view or even mouthwatering cuisine. What we found is peace in its privacy, and that is luxury enough.
For inquiries and reservations send email to rooms@sunlighthotelsandresorts.com or visit their website at sunlighthotelsandresorts. com/setir/ to know more. Follow them on social media FB: @sunlightecotourismislandresort and IG: @sunlight_islandresort
By Buddy G. Recio
HHaving visited Las Casas Filipinas de Acuzar several times in the past, our story will not be a typical introductory piece of what to see or what to do in the more than 400-hectare heritage resort.
It is a narrative of why we keep on returning, why we travel the length of 154 kms. (more than a 3-hour drive), why we keep on discovering new spots to take photos and selfies, why the excitement never wanes.
There were summer visits, rainy season spiels, events like beauty contests, anniversaries, holiday festivities, each one provides a different experience, providing us serendipitous moments.
In 2021, Las Casas de Acuzar was named Best Historic Hotel in Asia and the Pacific, earning for itself an accolade that makes it unique to the country, a destination that provides an experience of life here many years ago. Historic Hotels Worldwide is dedicated to promoting heritage and cultural travel to historic treasures that include hotels, castles, chateaus, palaces, villas, haciendas, monasteries, and the like.
In 2022, Las Casas de Acuzar went up another notch
by being included in the Top 25 Historic Hotels Worldwide for Most Romantic Hotels by the same organization, a fitting tribute to Filipino culture and heritage. The description given by the guild was “it provides an idyllic backdrop for every love story”, and that its guests keep on returning. While the resort provides an Instagrammable
experience to all, credit should also be given to the men and women who painstakingly work the process of tile works, cement laying, woodcarving and wood cutting that goes with each reconstruction.
A brainchild of Jose Acuzar of San Jose Builders using his idea of preserving centuries-old houses, Las Casas de Acuzar redefines the concept of a cultural village with 63 restored heritage houses and 128 guest rooms that provide unique accommodation experiences. The concept aims to rebuild Spanish-colonial era heritage houses to preserve the history of the Philippines of yore.
Whether the house is made of wood, brick, stone, or cement, there’s always something new to do. Try finding more about the history of each, not just its physical appearance, but its role in our culture and history. Onsite tours are available for that purpose. Going for selfies? Look at your favored background. Who made those small wood patterns, the tiles, pillars, and stairs, is it original or restored? You may ask your guide where it’s done, but that would take another day and is another adventure worthy of a gigabyte in your phone.
Las Casas employs artisans and craftsmen who work with
passion and take pride with their work. Every tile, woodcarving, stairway, road, and iron work are handmade by some of the finest collection of Filipino craftsmen. From raw material to finished product, especially the bricks that take close to three months from forming the red clay to baking and sun-drying. It is another experience to watch the transformation created by hands and creates an added value when you give your assigned house or room a second look.
In 2021, Las Casas de Acuzar was named Best Historic Hotel in Asia and the Pacific, earning for itself and accolade that makes it unique to the country, a destination that provides an experience of life here many years ago.
In Las Casas, guests are all equals. Whether you are a CEO, a manager, entrepreneur, ordinary employee gifting yourself from a bonus, guests can all live in heritage houses, walk the same tiled road and cobblestone, ride together in a jeepney shuttle, share the same tour, and gape at the same view fully enjoying that trip back in time.
Countless stories will accompany you as you walk across every street or turn in any corner. There are benches along the way where you can stop and look at the map to learn about the famous people who once lived in those houses.
A worthwhile activity is
the river cruise where you can marvel at the hidden sides like under bridges while you float along the idyllic river bank. While you enjoy these during the day, it is another experience at night as the resort is bathed in the warm glow of lights illuminating the houses and sounds of “harana”, traditional Filipino romantic serenades that are used for courtship.
Culinary offerings in the resort range from Spanish cuisine to be enjoyed al fresco at Cafe del Rio Tapas Bar, to recently reopened Italian ristorante—La Bella. Filipino cuisine is highlighted at Kusina ni Maria along with La Parilla
and Pica.
Its latest amenities include the fitness gym with state-of-the-art equipment by Technogym, and the Majayjay Wellness by Tai Chi offering traditional hilot, Chinese massage, and face and body treatments.
Presently, Las Casas continues to pursue its goal of being a Philippine historical showcase. It remains a symbol of sustainability and Filipino creativity. To make it more accessible to guests, a Marina is being developed that will host boats and yachts that will come from areas like Subic Bay which has its own Marina. On its own, Las Casas has two yachts and two party boats for sunset cruises, speedboats, a jet ski and a banana boat to fulfill the needs of guests.
