Risk Management in the Food Service Operation

Abstract:

The aim of this work was to make an analysis of current state of catering services in the forces, to define risks of possible harms, damages, losses, or another prospective disasters, in order to propose a systematic approach to the risk management. Identified risks are being completely analysed. Author’s team drafted a risks catalogue to make their identification easier. Among others, upon this analysis, they compiled the chart of risks in catering process within the section of the Ministry of Defence of the Czech Republic. A user manual for monitoring and risk control was created, so that we can adopt suitable procurement measures for avoiding or minimizing risks, their occurrences, eventually lowering unwanted results generated by the above mentioned analysed risks.

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