Risk Analysis of Material Flow in Restaurant
Tran, Nguyen T. D. (2019)
Tran, Nguyen T. D.
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Restaurant industry has long developed among other industries in the economy pie chart. The complex logistics system plays an important role behind every restaurant. It involves various stakeholders: suppliers, warehouse managers, vendors, and customers. In every stage of this supply chain, there are various risks hidden. Some risks are underrated while others are overrated. This problem creates troubles and makes the operation of a restaurant unsmooth and less effective. Therefore, this thesis is written to identify and analyze those risks in the supply chain and particularly, in material flow for better understanding how likely and severe they could be. Material flow is one of the main flows in the supply chain of a restaurant. It involves different activities in a specific timeline and requires proper preparation beforehand. Material flow plays a key role in the logistics process. The aim of this thesis is to identify risks in the flow and analyze them in models and calculations to give out the comprehensive analysis. To do that, the theoretical framework reviews literature about supply chain and material flow. The second theory is risk management including models for examination. In order to identify the risks hidden in the procedure, an interview was carried out with a restaurant in Helsinki. The text data after interview was used to discuss about the likelihood of different risk types as well as their severity. After that, risks were scored and put in the Risk Map, Risk Prioritization model and studied. The finding is statistics of risk groups with suggested solutions and response strategy. Updating information and applying changes in risk analysis where applicable are necessary. This study covered issues related to risks in logistics perspective only. It also focuses on small and medium restaurants which contain 10-50 people. The larger the restaurant is, the more complex method may be required.