risk management report
Risk management report
Case study
--A small dine-in restaurant located at Chinatown
Introduction
Our restaurant is located in Chinatown, it is owned by a Chinese family. It now hires 1 full-time and 4 casual waiters, the restaurant normally has 2-3 waiters during week days and 4 during weekends. It also has 1 kitchen hand and two cook. The stakeholder of this particular business would be Chinatown council (community), employees, customers, suppliers, government, owner etc.
The purpose of this risk management plan is to allow the restaurant to be aware of the potential risks and prevent it from happening in the first place. The owner feels responsible to all stakeholders and in this way he could use the resources reasonably. With methods of brainstorming, observation, surveys, communication, the risks can be identified, analyzed, evaluated, and then it can be treated properly. After the plan is made, it is the manager’s job to monitor and review the implementation.
Risk factors identification
Internal
External
1.Restaurant Kitchen Fire safety
Lack of fire protection/extinguishing equipment
In-regular cleaning and maintenance equipment
Deep-fried oil change infrequently
5. Financial management
Cost of material increased
Food supplier discontinued due to weather change etc.
Change of menu 2. Customer access and exits
Entrance
Stairs and ramps
Emergency exits
Floor maintenance
Customer access( not allowed thru kitcken and food prepared areas)
Cleaning spill
6. Property damage
Poorly securing on valuables
Poor environment design that is not able to prevent crime
Lack of electronic security system
3. Furniture maintenance and inspection
Inspection
Location(tables not too close to kitchen)
External seating
BYO/licensed restaurant
7. Cash handling process
4. Product safety
Food safety
Cookware hygiene
Equipment hygiene
8. Natural disasters
Flood, hail
Case study
--A small dine-in restaurant located at Chinatown
Introduction
Our restaurant is located in Chinatown, it is owned by a Chinese family. It now hires 1 full-time and 4 casual waiters, the restaurant normally has 2-3 waiters during week days and 4 during weekends. It also has 1 kitchen hand and two cook. The stakeholder of this particular business would be Chinatown council (community), employees, customers, suppliers, government, owner etc.
The purpose of this risk management plan is to allow the restaurant to be aware of the potential risks and prevent it from happening in the first place. The owner feels responsible to all stakeholders and in this way he could use the resources reasonably. With methods of brainstorming, observation, surveys, communication, the risks can be identified, analyzed, evaluated, and then it can be treated properly. After the plan is made, it is the manager’s job to monitor and review the implementation.
Risk factors identification
Internal
External
1.Restaurant Kitchen Fire safety
Lack of fire protection/extinguishing equipment
In-regular cleaning and maintenance equipment
Deep-fried oil change infrequently
5. Financial management
Cost of material increased
Food supplier discontinued due to weather change etc.
Change of menu 2. Customer access and exits
Entrance
Stairs and ramps
Emergency exits
Floor maintenance
Customer access( not allowed thru kitcken and food prepared areas)
Cleaning spill
6. Property damage
Poorly securing on valuables
Poor environment design that is not able to prevent crime
Lack of electronic security system
3. Furniture maintenance and inspection
Inspection
Location(tables not too close to kitchen)
External seating
BYO/licensed restaurant
7. Cash handling process
4. Product safety
Food safety
Cookware hygiene
Equipment hygiene
8. Natural disasters
Flood, hail