‘Hospitality Horizons’ shown in Conference Center

Far Eastern University (FEU) students joined industry professionals from the aviation and hospitality sectors who shared their expertise through “Hospitality Horizons: Excellence in Food and Beverage Services and Banquet Operations” last March 25 at the University Conference Center.

Organized by the FEU Institute of Tourism and Hotel Management (ITHM) in partnership with Silak Productions, the event brought together students for an afternoon of industry-driven discussions aimed at strengthening their readiness for careers in both hospitality and aviation service operations.

As service-oriented industries continue to evolve in response to changing customer expectations and global standards, the session highlighted the need for future professionals to develop technical competencies, adaptability, critical thinking, and a strong service mindset. The event provided students with a clearer understanding of how classroom concepts translate into real-world applications, particularly in fast-paced and high-demand environments.

The program featured speakers from Philippine Airlines and Laiya Gourmet Corporation, who shared insights grounded in their professional experiences. Mhiles Villanueva, a flight attendant from PAL Express, discussed the role of cabin crew in in-flight food and beverage service, highlighting the importance of precision, quick decision-making, and attention to detail in ensuring passenger satisfaction.

“In a fast-paced environment like aviation, every detail matters,” said Villanueva. “Service is not just about delivering food; it’s about creating a comfortable and positive experience for passengers despite the challenges of time and space.”

A student commented that Villanueva’s discussion resonated strongly, particularly in understanding the realities of in-flight service.

“What stood out to me was how she emphasized staying calm and attentive even under pressure,” the student said. “It made me realize how important composure and presence of mind are in delivering quality service, especially in situations where everything needs to be done quickly and efficiently.”

Meanwhile, Fe Sicat Bagaporo, chief finance officer of Laiya Gourmet Corporation, presented “The Laiya Gourmet Way,” emphasizing the role of passion, integrity, and careful planning in catering operations. She explained that successful banquet service requires not only technical skills but also a deep commitment to quality and guest satisfaction, supported by well-coordinated preparation behind the scenes.

“I was inspired by how she highlighted passion and integrity as the foundation of good service. It reminded me that beyond skills, having the right attitude and dedication is what truly creates meaningful experiences for guests,” said one student.

Nikko Dimatera, chief operating officer of Laiya Gourmet Corporation, followed with “From Promise to Experience,” focusing on how organizations translate client expectations into actual service delivery. He discussed the importance of aligning planning, execution, and teamwork to ensure consistency and reliability in service operations.

“What resonated with me was how he explained the importance of teamwork in delivering a consistent experience. It showed me that every role, no matter how small, contributes to meeting client expectations and maintaining trust,” said another participant.

A question-and-answer session, which was moderated by Johncent Del Rosario, allowed students to engage directly with the speakers. The exchange further deepened students’ understanding of the challenges and realities faced by professionals in both aviation and hospitality sectors.

Participants noted that the session helped them better connect theoretical knowledge with actual industry practices, particularly in areas such as food service operations, banquet management, and customer experience delivery. The opportunity to hear directly from professionals also provided them with clearer insights into career pathways and expectations.

The university’s ITHM continues to integrate industry engagement into its academic programs, ensuring that students are exposed to current trends, standards, and practices in both local and global contexts. This event underscored the increasing convergence of hospitality and aviation industries, where service excellence, operational efficiency, and customer-centered approaches remain essential. The ability to deliver consistent and high-quality service across different environments, whether in-flight or in large-scale banquet operations, has become a defining skill for future professionals.

To know more about the Bachelor of Science in Hospitality Management program, please visit this link: https://www.feu.edu.ph/institute-of-tourism-and-hotel-management/bachelor-of-science-in-hotel-and-restaurant-management/