Dr. Kathleen G. Apilado is an esteemed figure in the realm of Hospitality and Tourism Management, currently serving as the Dean of the College of Hospitality and Tourism Management. With a wealth of experience and expertise, she holds pivotal roles such as President of the Philippine Association of Researchers in Tourism and Hospitality in Central Manila, as well as Vice-President of the Tourism Educators and Movers of the Philippines in the National Capital Region.
Furthermore, Kathleen actively contributes to the field through her involvement on the Board of Trustees for the Junior Association of Tourism and Hospitality Management Association of the Philippines and as a Board of Director for the Hospitality and Tourism Council of Deans.
Having earned her Bachelor’s degree in Hotel and Restaurant Management from Lyceum of the Philippines University Manila and subsequently completing her MBA at the University of Perpetual Help System in Binan Laguna, Kathleen furthered her academic pursuits by obtaining a Doctorate in Hospitality Management from the Philippine Women’s University.
Beyond academia, Kathleen is deeply committed to preserving culinary heritage. She champions research initiatives in collaboration with industry stakeholders and local government units aimed at safeguarding the rich tradition of artisan sea salt in the Philippines. Her dedication reflects a profound passion for both academia and community engagement in the realm of Hospitality and Tourism Management.
National Presentation
Philippine Research Conference in Tourism and Hospitality 2019 University of the Philippines Diliman
The founder of the Philippine Culinary Heritage Movement posted an article about the sustainability of the artisan sea-salt particularly in the province of Danacbunga in Botolan, Zambales. It tackles the diminishing numbers of sea-salt farmers from 100 down to 27 down to 2 families. The researchers conducted the study recently updating the organization on the current condition of the sea-salt farmers with the help of the Samahan ng Mangingisda at Mangangasin ng Panayunan, LGU from Botolan Zamabales and people within the organization. The research aimed to find out the reason of losing numbers, causes, limitations of the production, sustainable livelihood of the community, awareness of the people outside the province, and ways how to market the product. The study is a descriptive research, adopted the following framework from Koenig (2016) using the following: heritage imaginaries, authorized heritage discourse that covers the marketing area, and study from Archer & Dawson focusing on the following areas: political influences on agricultural system, The researchers grouped the social and political influences into three categories: external social factors (those originating outside the farm), internal social factors (those originating inside the farm) and political factors. The study used a qualitative approach. The findings of the study: the respondents are aware of the product but certain factors affect the production, a tedious process must be passed on to the next generation and a help from the LGU must continue.
International Presentation
International Research Conference on Higher Education 2021, Polytechnic University of the Philippines December 13-16, 2021
Organic farming works hand in hand with nature and our environment. However, there are only a few studies conducted on the actual consumers of organic food in the Philippines. This paper aimed to analyze the percieved health benefits and sensory characteristics of organic food. The study included 100 consumers that often consume organic products. Pearson r correltation was used to measure the linear correlation between the health benefits and senosry characteristics. The findings revelaed that there is significant relationship between health benefits and sensory characteristics for organic vegetable with 0.226 correlation coefficient. Furthermore, there is a significant relationship between health benefits and sensory characteristics of organic fruit with 0.382 correlation coefficient. Findings revelaed as well that there is a significant relationship between health benefits and sensory characteristics of organic poultry with 0.296 correlation coefficient, respectively. Based on the data gathered, organic food consumers relate the health benefits and sensory characteristics when acquiring the organic product as it is said that lack of checmicals the organic product has contributes to the natural taste and overall sensroy characteristics making it healthier at the same time. The findings of the study shows that the consumers' opinion on the organic food are different as everyone has their own take on how it appears, smells, tastes, and how it feels when its consumed.
National Presentation
8th Tourism and Hospitality and Annual Research Convention, April 19-21, 2023 Miriam College
The hospitality industry puts a strong emphasis on providing exceptional service. Expectations of customer satisfaction are vital factors that hospitality service providers prioritize. As a result of rise of booking websites and social media, customers may now share their satisfaction. To maintain the organization and potential customers engaged, feedback, comments, and concerns were publicized. The data is available, with the hospitality sending vast volumes of data to each site. The study analyzed data from online customer reviews acquired from Tripadvisor.ph, using secondary data to generate the guest reviews. Sentiment analysis, text analytics, data mining were utilized to measure customers affective evaluations (negative, positive affect, and cognitive effort), multi-sensory experience, and customer satisfaction. The hotel reviews made online from the selected hotels from different hotel star categories in National Capital region collected from the OTA', analyzed using business intelligence techniques and software, econometric analysis to determine the relationship.
Ongoing.
Ongoing.