This research work examined the Impact of Risk Management on Food Production and Service Facilities in selected hotels, in Akure metropolis in Ondo State. The objectives were to ascertain whether risk management helps to reduce accident, reduce wastes and deterioration, maintain long life of the facilities (breakdown), improves security and safety and improve and maintain continuous patronage from customers. However, the primary data were obtained via the use of a a structured questionnaire administered to the selected respondents. The formulated hypotheses were tested using analysis of various (ANOVA) and simple percentages. From the tests conducted, the results showed that risk management has helped to reduce accidents, reduce waste and deterioration, maintain the long life of the facilities, improve security and safety and also improve and maintain continued patronage from customers. Based on these results, it was therefore concluded that risk management has an impact on food production and service facilities.  Therefore, it was recommended that hotels should create awareness of risk management to both the staff and guests at large.