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.