In an effort to continuously elevate the quality of campus services, the Business Resource Generation and Auxiliary Services-Food Services Office (BRGAS-FSO) of Rizal Technological University organized a specialized seminar titled “RTU Food Concessionaire Capability Development Training 2: Customer Service.” The training program was specifically designed to empower university food concessionaires and their staff, equipping them with modern marketing strategies, core business concepts, and practical skills to enhance their operations and better serve the academic community.

In his opening remarks, Instr. Marvin Fuentes, Supervising Administrative Officer for BRGAS, highlighted the vital roles food concessionaires play in the daily lives and well-being of students and faculty, followed by an empowering inspirational message from Assoc. Prof. Marie Joy C. Jorduela, Chief Administrative Officer for BRGAS, who encouraged participants to embrace professional growth, innovation, and a customer-first mindset in managing their food establishments.

The highlight of the training was the keynote lecture delivered by Prof. Arthur Sta. Maria Alvarez from the University of Makati. With a focus on sustainable growth and operational refinement, Prof. Alvarez guided the canteen owners and staff through comprehensive business practices tailored specifically for university food services.

His discussion centered on practical methodologies to improve campus food businesses, focusing on three key points: Strategic Marketing and the implementation of effective techniques to better engage and attract the student body and faculty, Modern Business Concepts and adapting contemporary food service practices to improve efficiency and quality control, and Customer Service Excellence that fosters a welcoming, hygienic, and highly responsive dining environment.

Following the lecture, an open forum provided a collaborative space for concessionaires to discuss operational challenges and receive direct, expert guidance from Prof. Alvarez. This interactive segment allowed participants to translate theoretical concepts into actionable solutions for their respective businesses.

The dedication of the attendees was officially recognized during the Awarding of Certificates. To conclude the seminar, Dr. Rhodora D. Lintot, FSO Director, expressed gratitude to the organizers, speakers, and concessionaires for their shared commitment to raising the standard of hospitality and food service within the university.

Armed with new marketing insights and enhanced customer service frameworks, the university’s food concessionaires are now better equipped to drive business growth while delivering excellence to the campus community.

Beyond its academic services, RTU continues to deliver and improve community services across all aspects. With the FSO-led seminar on business strategies, the university allows a better food experience for all Rizalianos.