Risk is about creating value while addressing risks in various forms. I need to address the following in three pages
•Identify a business of your choice and structure the risks associated with tactical, strategic and emerging elements of risks.
•Identify how these risks might be mitigated.
The business is Coquina Beach restaurant.
Tactical risks: One is to know how satisfied customers are and what are the things they do not like. A card with customer satisfaction questions are one way to find out. However, finding measurable ways to assess customer satisfaction is a problem. If the card is on the table when customers eat, then they might overlook it or not be prepared to fill it out while eating or after finishing their meal. This is especially true when one looks at the type of meal it is, the time of day, who are the companions for the meal, and other such personal considerations. As a risk, making sure people are voicing both good and bad opinions is to present the evaluation in other formats such as within a social media site or in an online survey format with the information about accessing the site on the receipt. This helps customers because there are alternatives to stopping their day or evening to fill out a form. It also helps the restaurant with more data and clarifies better the issues and the outcomes that are customer dependent.
The restaurant also wants to make sure it has what is necessary on hand to make sure every customer gets the meal they order. This means finding ways to handle both long and short supply needs. Nothing is more frustrating to customers and owners alike ...
A list of possible risks under each category and the ways to mitigate those risks.
Restaurant Point of Sale Case: Risk Identification
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
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
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.
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
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.