Internal and External PEST Analysis of a Restaurant

Case Study 1
Case Study

Case Study 2
Table of Contents
A) 4.1 Organization and its context.................................................................................................3
1). Internal PEST analysis of the Restaurant...............................................................................3
a) Internal Pest analysis...........................................................................................................3
B. External PEST Analysis......................................................................................................3
b. 4.2 Needs and expectations of the interested parties...................................................................4
1. Four interested parties and why should be consider it the interested parties...........................4
C) 5.2 Quality Policy.................................................................................................................4
1. Quality policy that meets ISO requirements and its importance......................................4
D) Actions to address risks and opportunities...........................................................................5
1. FMEA Process on 2 steps.................................................................................................5
2. Rating Scale 1,5,10...........................................................................................................5
3. Two potential opportunities that could explore by the restaurant.....................................5
E) 6.2. Quality objectives and planning to accomplish them......................................................5
1. Quality plan of 2 steps.............................................................................................................5
F) 9.1.2 Customer Satisfaction..................................................................................................6
1) Suggestions to improve the issues on the basis of the survey...........................................6
G). Recommendations of the steps for ISO certification.........................................................7

Case Study 3