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    Restaurant Point of Sale Case: Risk Identification

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    Please assist with ideas and articulation for a 'Restaurant Point of Sale' case. See the case below. You are only required to provide text for the Risk Identification section outlined below:

    4. Risk Identification
    All risks associated with the project will be identified along with a plan for assessing and controlling risks. This will include identification, prioritization, potential resolution and monitoring of identified risks.

    ***Suggestion: Perhaps this section can be broken into the following:

    Project Risks Identification
    - Task: Identify Risks
    - Task: Specify each risk portability
    - Task: Specify each risk severity
    - Task: specify each risk exposure
    - Task: Sort Risks
    - Task: Specify each risk mitigation actions
    - Task: Specify each risk contingency action

    Restaurant Point of Sale

    A very popular local restaurant chain (4 stores) wants to contract with your company to
    develop a Point of Sale system for their stores. The owners want the system to track
    current inventories, prices, quantities to ensure that the proper quantities of food are
    ordered at the right times. Not only do the owners wish to use this to track inventories,
    but they also want the wait staff to use the system to take orders at the table, and the
    kitchen staff to use the system to fill orders. Finally, they would like the system to be
    accessible on the Internet so evening commuters can use the Internet to enter their
    order, enter a pick-up time, and their credit card number so the restaurant can have the
    order ready when they get to the store.

    The restaurant owners have a few goals for this system. Specifically:
    There are four classes of users for the system, each with specific skills & needs:

    1. Managers / Owners: Complete access to system. Buy food items from
    distributor, track inventory, track popular food items, etc... Enter and
    update prices.

    2. Wait staff: Take orders using hand-held device. Quick, easy access to
    multiple orders. Ability to take exceptions to orders within specified
    limits. Must not require significant amounts of training (ie. intuitive).
    User need not have more than high-school education.

    3. Kitchen staff: Display orders on multiple stations for different types of
    food (hot food, salads, cold foods). Provide ability for orders to be resequenced.
    Quick access to recipes, quantities of food remaining, etc...
    Assume user has high-school education. Enter recipes including
    quantity of food used.

    4. General Public: Ability to enter orders with a credit card number and
    pick-up time.

    At some point in the future, the restaurant may bring their accounting and tax systems
    completely within the POS. The system you are designing must take this into account.

    The Order Process
    After the patrons are seated, a waitress (or waiter) will take their drink orders and
    appetizer orders, and bring out drinks. Next, the dinner order is taken and appetizers
    are taken out when they are ready. The dinner order is delivered once the food is ready.
    Finally, towards the end of the meal, the desert order is taken, deserts brought out, and
    the check is delivered.

    ? Orders can be updated at any time during the meal.
    ? A skilled waitress can attend to 6 tables at the same time and in any order.

    Food Preparation
    There are two food preparation areas in the kitchen. One for hot food, and the second
    for cold food. Cold food can be prepared within 10 minutes of delivery to the customer.
    Hot food must be delivered as soon as possible after being ready. Food is prepared,
    generally, first in first out though if one order will take a while to prepare, other orders
    can be moved ahead.

    Quantities of all food items are maintained. When an order is filled, the quantities are
    decremented based upon the amount of food in an order (4 oz. sliced beef, 1 potato,
    etc...). The restaurant manager must also be able to independently adjust inventory for
    food waste.

    Web Ordering
    Accept orders on web site for any menu item. Accept credit card number and telephone
    number from customer. Allow customer to enter pick-up time. Estimates current kitchen
    load and inserts order in the sequence to ensure specified delivery time can be met
    within 5 minutes.

    Features for the Future
    While these features are not planned for initial launch, restaurant management envisions
    the system to be updated to provide the following features:

    ? Tracking employee time and payroll.
    ? Handle state taxes with minimal activity by the managers (ideally, print the completed
    form, envelope label, and check for manager to sign and mail).

    Link the four (and maybe more) stores for inventories, payroll, work schedules, etc... to
    facilitate the interchange of employees, food, and supplies between stores.

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    Solution Preview

    See attached file for proper format of the table.

    Risk Identification

    We can divide the risk for the project as
    i. Internal Risk
    ii. External Risk

    Internal risk is the risk which is due to parameters which are internal to the project. External risks include risks which are external to the project environment.


    1. Funding Availability

    Vulnerability: Project continuity depends on availability of adequate funds. Lack of funds can lead to project failure. There are many reasons for the risk of funding availability which could be:

    ? Other critical financial outflows
    ? Disenchantment of owner towards the project

    Risk mitigation strategies:
    ? Monitor proposed changes in funding policy
    ? Form an umbrella body for the body
    ? Keep in touch with funders

    2. Availability of skilled ...

    Solution Summary

    The following posting helps with problems involving risk identification.