Tier 0 Tier 1
Operations department
Context
Customer service department
Finance department
Marketing department
Human resource management department
Tier 2
Kitchen and food production
Logistics and support
Legal compliance
Sustainability
Front house service menu and recipe development
Account keeping and bookkeeping
Branding and advertising
Recruitment and staffing
Tier 3
Risks in each area
Quality management
Supply chain governance
Sustainability practices
Staffing
Food control
For preparation
Distribution of inventory
Stock tracking
Delivery handling
Waste reduction
Energy use
Convent footprint recycling
Ethical sourcing
Regulatory compliance
Health and safety
Food hygiene standard
Recipe innovation
Staff training
Hosting customers
Feedback from customers
Financial reporting
Tax compliance
Budget
Cost control
Cash flow management
Promotional campaign
Media relationship relationships
Social media
Printing ads
Online ads
Hiring on boarding
Employment law
Employment development
Policy making
Role definition
Inclusivity and commitment
Index
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
Notes
Quality management in terms of the product quality has to be allocated.
Effective supply chain in terms of product retaining and qualitative approaching supply chain has to be conducted
Ethical sourcing and also legal obligation related to environmental sustainable practices
Employment laws and its governance
Food, security, and all types of safety governance
Demand and supply chain waste inventory management
If the stock is not reached on time, the overall demand supply might not be met.
Zero waste production
Lesser carbon footprint governance
Functioning as per the regulatory compliance, laws, and government
Health and safety in terms of employee’s food and also the other suppliers
Meeting national as well as international food standards
Innovative recipes, so that customer attraction could be allocated
Effective staff training program in order to have resignation of standard operating procedure
Hosting of customers in most optimise manner to cater highest customer satisfaction experience
Feedback from customers in order to have improvement
Understanding the financial derivative of the company in terms of ratios, return on investment, accounting, accou
norms and equity marketplace
Changes in the tax policy of government
Allocating of budget for each and every investment to be procured in the defined year
Cost control in terms of food, product and operations
Effective employee and outflow of cash management in a balance manner catering to have effective current ratio
Promotional campaign only in context with the organisation, effective return on investment in order to manage
off-line or even any type of marketing channel employed.
Human resource policy, making in order to have effective employment, ethical development, and also inclusivity
980,000
Treat: diversified price range offering
0
range offering
0
0
0
