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Transcript of sushi king
SUSHI KING
• Angela ak Mud • Imran Bin Zuhud • Nadia Binti Bidrus• Safiah Binti Mohd Din @ Rahim• Siti Fatimah binti Ibrahim
INTRODUCTION• 2010: Sushi King outlet opened at Aeon Bandaraya Melaka• Tagline: Healthy Good Taste• Specialty: equipped sushi-making machines and conveyor
system showcasing quality sushi in a hygienic environment, as they offer quick and fresh food to suit today’s fast pace of life.
• Market expansion: specialized catering services for a variety of events and functions
Organization Chart of Sushi King
THE RISK MANAGEMENT PROCESS
Existing Risk Potential Risk
Property Risk I. Machinery (freezer & chiller)
II. Money and securities (short by cashier)
I. Conveyer machine malfunction
II. Gas leakage (explosion)III. Black out
Liability Risk I. Halal certificationII. Employees behaviorIII. Lack of employeesIV. Perishable food
Personal Risk I. Employees injuriesII. Employees turnover (key
person)
I. Death
STEP 1: IDENTIFYING EXISTING AND POTENTIAL RISK
STEP 2: EVALUATING AND ANALYZING RISK THE FREQUENCY AND SEVERITY OF RISKS
High severity Low severity
High frequency I. Employees behaviour I. Halal certificationII. Employees injuries
Low frequency I. Gas leakage (explosion)
II. DeathIII. Black out
I. Machine malfunction II. Perishable foodIII. Money and securities
(short by cashier)IV. Employees turnover
(key person)V. Lack of employees
STEP 3: SELECTING AND IMPLEMENTING APPROPRIATE LOSS PREVENTION AND REDUCTION
List of risk Severity Frequency Recommendation
Employees behaviour High High Risk avoidance & reduction
Gas leakage (explosion)
High Low
Risk transfer
Death
Black out
Halal certificationLow High
Risk retention and reduction
Employees injuries
Machine malfunction
Low Low
Risk retention
Perishable food
Money and securities (short by cashier)
Employees turnover (key person)
Lack of employees
Risk avoidance & reduction
• Employees behaviourI. Give incentive to the good
record employees.II. Staff of the month.III. Provide training : Food
Safety, Training
Risk transfer
• Group insurance:To secure the property, liability, and personal risk• Gas leakage (explosion)• Death• Black out (Jusco)
Risk retention and reduction
• Halal certification– Hire Muslim employees to gain Muslim
customers trust
• Employees injuries– Provide first aid kit for small injuries
Risk retention• Machine malfunction
– Frequent inspection by subcontractor by following the schedule– Have backup machine
• Perishable food– Have more freezer, chiller – Backup supplier
• Egg• Yakult• Ice - Atlas
• Money and securities (short by cashier)– Under responsibility of cashier
• Employees turnover (key person)– Backup chef
• Lack of employees– Recruit outside employee
STEP 4: MONITORING AND REVIEWING
THE RISK MANAGEMENT PROCESS
• Maintenance & frequent inspection• Log book• Top management evaluation (HQ)
RECOMMENDATION
• Rearranged the position of machine • Place toilet map on the kitchen floor• Install more fire extinguisher• Inspect all the safety equipment• Install CCTV
CONCLUSION
• As a conclusion, Sushi King has a good risk management as there is no severe risks happen so far. But it still can be improve from time to time to eliminate all the risk from occur. They apply the risk management process using the four steps accordingly.