The Department of Tourism (DOT) praised Park Inn by Radisson Davao for setting a standard in the hospitality industry and contributing to efforts that make Davao a more accessible and welcoming destination for Muslim travelers.
Park Inn by Radisson Davao has been recognized by the DOT as the first DOT-accredited Muslim-Friendly Accommodation Establishment in the Davao Region, SM Hotels & Conventions Corporation (SMHCC) recently announced.
The certification is granted to DOT-accredited establishments that meet specific standards for Muslim travelers, including religious and dietary considerations. Park Inn by Radisson Davao provides prayer mats, Qibla direction markers in guest rooms, and Qur’ans. It also offers flexible meal options upon request, such as strictly no-pork meals and other Muslim-friendly alternatives.
A dedicated non-pork station is maintained at the hotel’s daily breakfast buffet, while team members are trained in culturally respectful service. Muslim staff members in the kitchen and food and beverage teams also help ensure that guests’ religious practices are accommodated. Guests can also interact with hotel staff in familiar dialects, enhancing the overall sense of comfort and belonging.
DOT Region XI Regional director Tanya Rabat-Tan formally presented the certificate to Park Inn by Radisson Davao’s general manager Sven Toune, director of sales and marketing Liza Gamo, and front office Muslim representative Razul Gregorio.
The hotel also participated as a patron sponsor and exhibitor at the Philippine Halal Trade and Tourism Expo 2025, held from June 18 to 20 at SMX Davao, another SMHCC property. The event concluded with the Halal Friendly Culinary Olympics, where Park Inn by Radisson Davao’s Executive Sous Chef Vance Bolivar took second place with his reinterpretation of tiyula itum, a traditional Tausug dish.
Chef Bolivar’s dish, Tiyula Itum Steak Medallion, featured seared beef tenderloin served with a sauce made from charred coconut and spices. Inspired by Chef Aira, a Tausug member of the culinary team, the modern presentation retained the dish’s authentic flavors while showcasing refined culinary technique.
