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CRISIS-MANAGEMENT PRACTICES OF MANAGERS OF SMALL- SCALE FOOD SERVICE ESTABLISHMENTS IN LEGAZPI CITY

A Research Proposal Presented to the Faculty of Divine Word College of Legazpi Graduate School,
Legazpi City

In Partial Fulfillment of the Requirements of the Course, Research Methods

GEM BARRAMEDA MBA Student

March, 2013
Chapter I

The Problem and Its Setting

Introduction
Crisis management is the process by which an organization deals with a major event

that threatens to harm the organization, its stakeholders, or the general public. The study of crisis management originated with the large scale industrial and environmental disasters in 1980s.

Three elements are common to most definitions of crisis: (a) a threat to the organization, (b) the

element of surprise, and (c) a short decision time. Venette argues that "crisis is a process of

transformation where the old system can no longer be maintained." Therefore the fourth defining

quality is the need for change. If change is not needed, the event could more accurately be

described as a failure or incident (Success Hints and Tips: Don Miller & Associates, Healthcare

Food Service Directors Adjust Their Management Style in Order To Win, 2005).

In contrast to risk management, which involves assessing potential threats and finding the

best ways to avoid those threats, crisis management involves dealing with threats before, during,

and after they have occurred. It is a discipline within the broader context of management

consisting of skills and techniques required to identify, assess, understand, and cope with a

serious situation, especially from the moment it first occurs to the point that recovery

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