The SM Hotels and Conventions Corp. (SMHCC) Davao property, Park Inn by Radisson Davao, recently received the Department of Tourism (DoT) recognition as the first Muslim-Friendly Accommodation Establishment in the Davao Region.
The distinction is granted to DoT-accredited properties that meet clearly defined standards — ranging from religious considerations to dietary accommodations. These measures include providing prayer mats, installing Qibla direction markers — which indicate the direction of prayer and ensure Muslims are united in facing the same point during worship, placing Qur’ans in guest rooms, and offering flexible meal options upon request, such as strictly no-pork or other Muslim-friendly alternatives. The hotel also maintains a dedicated non-pork station at its daily breakfast buffet and ensures that team members are trained in culturally respectful service.
Muslim team members within the kitchen and food and beverage service teams further strengthen this commitment. Their presence fosters greater cultural awareness and attentiveness to guest needs, often providing an added level of reassurance to Muslim diners. Guests can also interact with servers in familiar dialects, creating a friendlier, more welcoming environment that enhances the overall comfort of their stay.
The official certificate was awarded by DoT Region XI Regional Director Tanya Rabat-Tan to the hotel, with general manager Sven Toune, director of Sales and Marketing Liza Gamo and Front Office Muslim representative Razul Gregorio receiving it on behalf of the team.
Further demonstrating its advocacy for inclusive hospitality, Park Inn by Radisson Davao also took part in the Philippine Halal Trade and Tourism Expo 2025, which was held at SMX Davao, another SMHCC-owned property, from 18 to 20 June as one of the patron sponsors and exhibitors.
The event concluded with the Halal Friendly Culinary Olympics, where the hotel’s executive sous chef, Vance Bolivar, showcased his creative rendition of Tiyula Itum through the Tiyula Itum Steak Medallion, a modern interpretation of the traditional Tausug dish. Typically served as a soup, Chef Vance reimagined it as a deconstructed plate by searing a tender cut of beef tenderloin and finishing it with a rich, dark sauce made from charred coconut and spices. The dish highlighted authentic flavors while demonstrating refined culinary techniques and elegant presentation.
The DoT Region XI commended the hotel for setting a standard in the local hospitality industry and for its pivotal role in making the Davao region a more accessible destination for travelers.
Ultimately, this recognition reaffirms Park Inn by Radisson Davao’s position as one of the trailblazers in inclusive hospitality, inspiring other establishments to follow suit.