Hospitality Management: Development of WHS Portfolio, Emergency Preparedness and Response, Risk Identification

This article covers the development of a WHS portfolio, emergency preparedness and response, and risk identification in the hospitality management industry. It includes topics such as health and safety policies, emergency planning, risk assessment, and more.

Running head: HOSPITALITY MANAGEMENT 1
Hospitality Management
Name:
Institutional Affiliation:

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Table of Contents
1.0 Task One - Development of WHS Portfolio..............................................................................5
1.1 Health, Safety and Security Policy........................................................................................5
1.1.1 Vision..............................................................................................................................5
1.1.2 Mission.............................................................................................................................5
1.1.3 Peaches Restaurant Health and Safety Policy.................................................................5
1.1.4 Providing a safe workplace.............................................................................................6
1.1.5 Reporting hazards and unsafe work practices.................................................................6
1.1.6 Consultation.....................................................................................................................6
1.1.7 Safety Induction..............................................................................................................6
1.1.8 Training...........................................................................................................................7
1.1.9 Vehicle and Machinery Safety........................................................................................7
1.1.10 Electrical Safety............................................................................................................7
1.2 Emergency Preparedness and Response................................................................................7
1.2.1 Emergency Planning........................................................................................................7
1.2.2 First Aid...........................................................................................................................8
1.3 Human Resources Required to Implement Policies...............................................................8
1.4 Job Descriptions and Duty Statements of Staff.....................................................................9
1.5 Training Structure for WHS Induction................................................................................12
1.6 Monitoring and keeping WHS Records...............................................................................16
2.0 Task Two-Response to Scenario.............................................................................................19
2.1 Consultative Process for Identified Issues...........................................................................19
2.1.1 Importance of Consultation...........................................................................................20
2.1.2 Role of Worker..............................................................................................................20
2.1.3 Role of Health Service Representative..........................................................................21
2.1.4 Role of Manager and Supervisors.................................................................................21
2.1.5 Health and Safety Advisory Body.................................................................................22
2.1.6 Health and Safety Committee........................................................................................22
2.2 Participation and Consultation with Relevant Participants..................................................23
2.3 Outcomes and Employee Participation................................................................................24
3.0 Task Three-Risk Identification................................................................................................25
3.1 Checklist for identifying all Workplace Hazards.................................................................25
3.2 Procedures for Risk Assessment..........................................................................................30

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3.3 Strategies for controlling risks.............................................................................................32
3.4 How to Ensure Strategies are adopted.................................................................................34
4.0 References................................................................................................................................35

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Hospitality Management
1.0 Task One - Development of WHS Portfolio
1.1 Health, Safety and Security Policy
1.1.1 Vision
Peaches Restaurant Health, Safety and Security Policy aims to ensure that health and safety risk
is properly managed (Zweetsloot, 2014).
1.1.2 Mission
To be a leading restaurant in Western Australia where business operations do not affect the
health and safety of:
o Employees
o contractors
o Visitors
o Business partners
o Community
o Environment (Andrienko et al, 2015)
1.1.3 Peaches Restaurant Health and Safety Policy
The restaurant aims to have an environment that is free of injury. Employees will therefore assist
in:
 Participating in management efforts to manage work health and safety
 Following safety instructions
 Report all safety hazards (Hasbulla, Leman & Baba, 2014)

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1.1.4 Providing a safe workplace
There will be an annual inspection of the restaurant, structures, machinery, plant and equipment
for identification of hazards, assessment risk, control risk and review the controls effectiveness.
Employees will be trained in usage of Personal Protective Equipment. An annual inspection will
be done using various checklists (Newberry, 2015). Records of health and safety inspections will
be kept in the office of the senior manager.
1.1.5 Reporting hazards and unsafe work practices
 All employees must report any hazards and work practices that are unsafe. Employees
must:
 Comply with efforts of ensuring restaurant safety
 Work responsibly not to affect health and safety of colleagues
 Not to use machinery or equipment that are not working properly
 Always use protective equipment
 Report any work injuries (Abdalla, 2014)
1.1.6 Consultation
Regular health and safety meetings will be held with all employees so that any arising issues can
be resolved. There will be monthly toolbox talks, annual hazard, and safety planning. Staff will
be consulted on all health and safety matters. Issues will also be resolved together with staff.
Consultation arrangements will be reviewed bi-annually (Robertson, 2016). A health and safety
committee will also be put in place. Its role will be to educate staff concerning health and safety
matters.
1.1.7 Safety Induction
All Peach Restaurant employees will have a Job description and duty statement that outlines their
safety responsibilities. Before beginning work, all staff will receive health and safety induction

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into the business operations of the restaurant. Job specific safety training will be done so that all
equipment in the restaurant is operated as required (Saracino et al, 2016).
1.1.8 Training
Before any job is done, the staff skills will be assessed.
 Staff must not use equipment in the restaurant which they do not know how to operate
 Staff will be trained in using equipment.
 The operator’s handbook will be used in ensuring safety procedures while operating
equipment.
 Training records will be maintained (Willmer & Haas, 2016)
1.1.9 Vehicle and Machinery Safety
Regular maintenance will be done on all vehicles, machinery and equipment. All electrical
equipment will be switched off before maintenance is done. All machine maintenance records
will be kept (Bianchini et al, 2017).
1.1.10 Electrical Safety
All electrical installations and maintenance will be done by a licensed electrician. All power
extension will be checked regularly for wear and tear.
1.2 Emergency Preparedness and Response
1.2.1 Emergency Planning
Emergency and evacuation procedures will be put in place and employees trained on it. The
same will be availed on the office intranet site and a hard copy pinned on the restaurant notice
boards. Simulations will happen bi-annually (Subramaniam et al, 2016). Emergency telephone
numbers will also be displayed.

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1.2.2 First Aid
First Aid will be provided by trained first aid champions who will be chosen among the
employees. First aid kits will be placed in different accessible areas within the restaurant. A first
aid kit register will be maintained (Marrugo et al, 2017).
1.3 Human Resources Required to Implement Policies
The restaurant will make a joint effort to ensure that health and safety standards are put in place
by the senior executives of the restaurant, management, supervisory restaurant staff and
employees. The aim is to ensure that there is a safe, healthy and productive work environment.
 Senior Management – Have a commitment towards providing a working environment
that is safe for all the restaurant employees.
 Management – They are responsible for the design and maintenance of restaurant
facilities and equipment to minimize any hazards that may occur due to various issues
and that the restaurant employees are guarded against any dangers.
 Supervisory Staff- They will be responsible for developing work procedures that are safe
and ensuring that all the restaurant employees are trained and comply with safe working
procedures.
 Restaurant Staff – They have the responsibility of following work procedures that are
safe and actively participating in making sure the environment is productive and safe.
They should report any unsafe conditions and observe any regulations that pertain to their
work (Pecillo, 2017).
To guarantee Peaches Restaurant success as a competitive business, nothing short of a joint
effort will be accepted.

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1.4 Job Descriptions and Duty Statements of Staff

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1.5 Training Structure for WHS Induction
Member of staff name (O’Neil et al 2013):
____________________________________________________________________________
Position (tasks):
____________________________________________________________________________
Date recruited: ___________________________ Date of orientation:
___________________________________
Staff providing orientation (name and position):
_________________________________________________
Topic Initials
(trainer
)
Initials
(worker
)
Comments
1. administrator name:
______________________________
Telephone #: _____________________________
2. Roles and responsibilities
a) common duties of employer, personnel, and supervisor
b) employee right to reject hazardous work and process
for doing so
c) employee duty to account hazard and process for
doing so
3. place of work health and safety policy
a) __________________________________________
b)
__________________________________________
c) __________________________________________
4. identified hazards and how to deal with them
a) __________________________________________
b)
__________________________________________
c) __________________________________________
5. Safe work measures for carrying out tasks

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Topic Initials
(trainer
)
Initials
(worker
)
Comments
a) __________________________________________
b)
__________________________________________
c) __________________________________________
6. measures for working single-handedly or in seclusion
7. procedures to lessen the risk of violent behavior in the
office and measures for dealing with violent situations
8. Personal protective equipment (PPE) — what to use,
when to use it, where to find it, and how to care for it
a) __________________________________________
b)
__________________________________________
c) __________________________________________
9. First aid
a) First aid assistant name and contact
b) location of first aid kits
c) How to detail an illness, hurt, or other calamity
(including near misses)
10. Emergency procedures
a) location of emergency exits and meeting points
b) Location of fire extinguishers and fire alarms
c) How to make use of fire extinguishers
d) What to do in an emergency situation
11. Contents of the occupational health and safety
program
12. Hazardous materials and WHMIS
a) Hazardous materials in the restaurant

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Topic Initials
(trainer
)
Initials
(worker
)
Comments
b) risk of the restricted products used by the member
of staff
c) rationale and implication of risk information on
product labels
d) Location, rationale, and implication of material
safety data sheets
e) How to handle, use, store, and dispose of
hazardous materials safely
f) Procedures for an emergency
13Contact information for the occupational health and
safety committee or the worker health and safety
representative
.
Health and Safety Training Record
Use this form whenever training is held for new equipment or procedures.
Date: ________________________________
Topics:
Safe lifting method Hot oil handling actions
Handling unruly guests Clean as you go
What to do in case of a fire Other
Trainer:
Work area:
Topics covered:
Training aids:

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Attendance:
Staff Signature
WHMIS Training Checklist
The staff has been trained on Health and Safety regulations and shows knowledge of the
following:
 Location of Chemicals
 Written information regarding chemicals
 Safe work processes
 Where first aid kits and safety equipment are located
 Protection against hazards including:
 Protective clothing
 Emergency Procedures to take (Tetrick & Peiro, 2016)
Employee’s signature Date

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Manager’s signature Date
1.6 Monitoring and keeping WHS Records
Restaurant Location: Date:
Attendance
Name Title Signature
Chairlady/
Man
Secretary
Staff
Staff
Staff
Safety Inspection
Communication and Expectations
 Updated health and safety policy.
 Harassment Policy.
Employee roles
Management roles
Monthly health and safety meetings recorded.
 OSH available and accessible by all staff (Lingard et al, 2015).

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Preventing Serious Incidents
Fire exits and signs in place.
Fire exits accessible.
Fire extinguishers checked Yearly.
Last checked:
Emergency lighting working.
 Fire procedures accessible.
Trained fire marshals are:
A fire drill is conducted annually.
Last drill held:
Kitchen fire system is inspected twice annually. Date:
 The exhaust and grease ventilations cleaned and marked with a sticker. Date:
Microwaves checked every three months.
Date:
Plugs and cords functioning well
Circuit breaker clearly marked and labeled.
Emergency numbers posted on all phones.
 Procedures for emergency evacuation are accessible by all staff
 Griddle is cleaned to remove excess grease
Last done:
Preventing Strains and Sprains
Loads carried close to the body
 Stretching exercises are encouraged between rushes (for example, while waiting for food
orders).
Trays used to balance heavy loads.
Staffs use two hands to handle heavy items.
 Dollies, carts, and trays are used for heavy loads.
 “Preventing Strains and Sprains” posters
 “Clean as you go” done.
Work areas clear and well organized.
Spills wiped up immediately.

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Garbage cans emptied frequently
 “Wet Floor” signs are used.
Floors and carpets in good condition.
 Footwear is closed and in good condition.
 “Walk, don’t run” is practiced
Incident Investigations
Accidents investigated using Investigation Form and followed up on
First Aid
First aid certificate holders identified
 A first aid certificate holder on duty always
 First aid kits accessible to all employees, kept clean, dry, and fully stocked according to
regulations.
 A first aid logbook is kept in the first aid kit.
 Blue adhesive bandage policy is posted.
Blue adhesive bandages in place.
Records and Statistics
 Incidents or accidents reviewed monthly.
Maintenance records are in place.
Preventing a Serious Burn Injury
Hot oil and disposal methods are displayed.
Hot oil and disposal process followed.
Staffs fill fry baskets away from hot oil and not directly over top.
Shortening allowed to cool before filtering.
Approved lidded shortening pails are used.
Oven mitts used with hot objects (Cooklin et al, 2015).
Items Taken from Safety Inspection
Items Person Responsible Completion Date

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1.
2.
3.
4.
Past Meeting Minutes (Old Business)
Items Outstanding Person Responsible Completion Date
1.
2.
3.
4.
2.0 Task Two-Response to Scenario
2.1 Consultative Process for Identified Issues

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The Work Health and Safety Issue identified is the use of obsolete equipment, which can pose a
great danger to the restaurant staff. The consultative process will involve the following steps:
2.1.1 Importance of Consultation
Consultation is a process that goes two ways and should be used to add value before any decision
is made in the restaurant. This process will involve:
Speaking about issues that affect the health and safety of the restaurant workers and their
stakeholders (Yoon et al, 2013).
 Listening to one another and raising any concerns that affect work, health and safety.
 All employees of the restaurant understanding their role as pertains to health and safety
 Looking for information from different sources and sharing of views

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 Ensuring that any issues arising are brought up in a timely way
 Considering all that has been brought up before any decisions are made
 Ensuring all concerned parties attend scheduled meetings.
2.1.2 Role of Worker
The restaurant workers have a role in ensuring that they contribute to meetings and give
feedback when asked to. In this case, where there is an issue of obsolete kitchen equipment, the
workers are directly affected as they use these equipment daily. It can therefore pose a great risk
to their health and safety and therefore they have an obligation of raising the issues. Employees
also have an obligation of coming up with the relevant solutions and assisting to implement
them. The workers at the restaurant should therefore raise the issue of obsolete equipment with
their health service representative and explain why it is detrimental to their health to be using
obsolete kitchen machines (Shea et al, 2016).
2.1.3 Role of Health Service Representative
The health and safety representative has a role of being the main point of contact as pertains to
work health and safety issues. The health and safety representative is important to the restaurant
as he or she will understand the views of the workers and their concerns. They are also trained
and will therefore represent the workforce well as they have a deep understanding of what can
affect them. The representative will have a professional approach to raising ideas or concerns to
the restaurant management (Targoutzidis et al, 2014). He or She also has the power to take action
on behalf of the restaurant workers.
The workers will consult the health and safety representative in the issue of obsolete equipment.
The representative will act as a link between the workers and management. He or She will listen
to the employees and physically go to the kitchen and look at the equipment, which is deemed as

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obsolete. The representative will then organize a meeting with senior leaders to discuss this
issue.
2.1.4 Role of Manager and Supervisors
When approached by the health service representative, the manager or supervisor have to assist
in identification of the risk that has been reported and assessing the hazards that can occur as a
result of the workers using equipment that is obsolete. They will actively inspect the machines
that have been pointed out so that they see how the obsolete machines perform.
They will then make decisions about how the identified risk can be eliminated or minimized.
This is where research will be done on whether the actual issue is some machine parts which
need to be replaced or if it is the whole machine that is obsolete (Yoorio, Willmer & Moore,
2015). The management then finds out the cost of replacements and the different options, which
they have. The management will also make a decision on whether the workers should
immediately top using the equipment until a solution is found and come up with alternative
options. Together with the health representative, the supervisor will discuss the procedures that
will need to be taken so that the safety issue can be resolved. The health of the workers must be
checked and everything must be done to ensure they are working in a safe environment.
2.1.5 Health and Safety Advisory Body
The management can consult the local health and safety advisory if it feels that it needs further
support in resolving the health and safety issue being faced at the restaurant. The local advisory
has information on how to deal with various health and safety issues hence will be a good place
for the restaurant management to seek advice. If the management feels that the decisions they are
making may not be adequate, they can do further consultations so that they make the best
decisions for the restaurant. They can ask for advice on how to deal with the obsolete machinery

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without affecting the safety of the workers and hampering the operations of the restaurant (Smith
et al, 2015). The body will also advice on how best the management can make the correct
decisions while ensuring that the employees feel that they are cared for by the company.
2.1.6 Health and Safety Committee
The restaurant should also consider having a health and safety committee, which will look at
issues that keep arising. The committee will be responsible for ensuring that there are frequent
checks within the restaurant and this will lead to early identification of issues before they erupt.
The committee can also represent the whole restaurant in approaching any local authorities or
advisory bodies. Since the committee will be comprised of management and staff, it will lead to
better relations and issue resolution (Howard, 2017). The committee will therefore sit down and
try to come up with workable solutions before approaching the health and safety advisory body.
2.2 Participation and Consultation with Relevant Participants
To resolve the issue occurring in the restaurant, there has to be a cooperative approach to
resolving the same. The following steps will be taken so that the issue of obsolete equipment can
be resolved:
The workers will identify whatever issue is a hazard and report the same to the health and safety
representative. This must be raised early enough to avoid any injuries or other potential health
risks that may occur.
The health and safety representative will identify the issue that has been reported and then speak
to the supervisor for the designated section. The advisor can also seek help from the work health
and safety unit before making contact with the supervisor, depending on how grave the matter is.

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The health and safety representative and supervisor must agree within five working days or less
on how to deal with the matter of obsolete equipment. If they manage to come up with a
workable solution at this point then the matter is considered to have been resolved in a
satisfactory manner (Yoon et al, 2013). Satisfactory resolution means that the representative and
supervisor will come up with an action plan and timetable to implement the solution.
If the supervisor and health representative do not come up with a workable solution, they will
refer the issue to the restaurant manager who is responsible for that section. The work health and
safety section can also be contacted at this point.
The senior management, health and safety representative and the supervisor will then have a
discussion in attempt to come up with an agreement about how to resolve the issue. This is done
for a maximum of five days (Smith et al, 2015). They then come up with a solution that is
agreeable and in the best interest of the workers for the sake of their safety and health. All these
people must deliberate and if any of them is not available, they have to nominate a
representative, as the exercise is very important.
If the three representatives cannot come up with a relevant solution, the matter is then referred to
the relevant health and safety committee. Lack of success of this then means that the restaurant
will have to engage the relevant authority for the specific county where the restaurant is located.
The procedures that will be undertaken by the restaurant will be all compliant with the work
health and safety legislation for the area.
2.3 Outcomes and Employee Participation
The outcome of these meetings must be communicated to employees. Employees are directly
affected by the obsolete equipment hence they have to be updated on what is being done to keep

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them safe. Once the management and health representative have come up with a solution, a
meeting will have to be held with employees.
The meeting will outline the issue raised, which is usage of obsolete equipment. The employees
will be educated by the health representative on the dangers of using obsolete equipment. They
will also be taught the importance of raising any issues that concern their health and safety early
enough. Emphasis needs to be laid on openness and communication so that employees
communicate about issues freely Employees will also be allowed to give their suggestions on
how the restaurant can be handling matters that concern health and safety.
The next step will be to share the action plan with all the employees. The management will
communicate how they need to resolve the issue as fast as possible and in this case, it will be
replacement of obsolete kitchen equipment. The employees must be agreeable with the plan. The
management must aim to resolve the issue by getting high quality equipment that will last for
long. Employee health and safety must be taken as a priority during equipment purchase. The
management will therefore purchase and install the new equipment and also seek employee
feedback on the same. Employees must give feedback on whether the new equipment is working
well and whether health and safety has been taken into consideration.

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3.0 Task Three-Risk Identification
3.1 Checklist for identifying all Workplace Hazards
The identification of hazards in the restaurant will be done through generation of a
comprehensive list of hazards, which may lead to compromise of safety. In identifying hazards,
the restaurant manager will use the following methods:
 Staff and peer consultation – The restaurant managers will consult with employees and
other restaurant owners on how to identify hazards. This is the phase at which a
representative will be selected for work health and safety. A committee can also be
formed at this point (Bromiley et al, 2015).
 Evaluation of work processes – There will be an evaluation of how tasks are performed to
determine whether it increases risks to employees and other stakeholders.
 Walk-through inspection- The restaurant will carry out quarterly inspections, which will
help in determining whether there are any risks that may arise as time goes by.
 Recorded data – The management can evaluate previous data concerning injuries or
accidents, which have happened previously. This will help in identification of the causes
of previous issues, which have caused harm (Sadgrove, 2016).
 Consultation- The restaurant can consult with work health and safety authorities and
representatives in the community. This will give an insight on the types of risks faced by
restaurants
 Product labels- The machinery and other items like ingredients have safety and warning
labels on them. This helps one to know what type of risks they are dealing with.

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Having hazard inspections at the restaurant is the process by which the workplace is visually
inspected so that hazards that require control measures are identified. They are conducted using
checklists, which will then prompt whoever does the inspection to identify hazards. Workplace
safety checks have to involve from all personnel (Aven, 2016). The frequency will depend on the
types of risks faced by the restaurant. Below is a sample checklist that can be adopted by the
restaurant in identification of workplace hazards.

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3.2 Procedures for Risk Assessment
Risk assessment is the process by which the restaurant will carry out identification of risk,
analysis and risk evaluation. It will involve the restaurant determining the potential hazard
effects and how the hazard can happen. In identification of the potential effects, the restaurant
can look at the following:
 Substance safety data sheet
 Manufacturer of items and machinery
 Relevant literature
 Benchmarking with other workplaces
 Industry groupings (Bowers & Khorakian, 2014)
Risk assessments will be carried out by the restaurant under the following circumstances:
 If no assessment has been done before
 Whenever hazards are identified
 Once an incident happens
 During the scheduled times
 Before new machinery or substances are introduced (Farrell & Gallagher, 2015)

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 Before introduction of different workplace processes
 If the restaurant wants to move buildings
In carrying out its risk assessment, the restaurant will consider the consequences of the hazards
and rate them as per the table below:
Rating Consequence
Severe These can lead to loss of lives or a life threatening injury.
Major Life threatening harm leading to one being hospitalized.
Moderate Injuries that are very serious leading to hospitalization.
Trivial Minor injuries that lead to treatment and time-off from the place of work
Insignificant Injuries that require first aid treatment at the workplace (Brustbauer, 2016).
The restaurant will also have to consider the likelihood of various risks occurring. This will be
done as per the table below:
Likelihood Description Frequency
Almost
Definite
Expected to happen May happen more than once in a year
Likely Possibly happen in most
situations
May happen annually
Possible Can occur Once in five years
Unlikely Not likely to happen Can happen once every five or ten years
Rare Happen exceptionally Happen less frequently, once in ten years

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3.3 Strategies for controlling risks
The aim of controlling risk by the restaurant will be to eliminate it by removing the hazard. If
this cannot be done then the risk has to be minimized using different options from a hierarchy of
controls. The best control possible must be used so that the risk is minimized to the lowest
possible level. Risk control happens through the following steps (Lundqvist, 2014):
Risk elimination by removal of the hazard – In this case, removing the obsolete machinery from
the restaurant or replacing obsolete parts
Minimizing risks – If the above is not possible, risks will be minimized by the restaurant, for
example through use of protective gear. This can be demonstrated through the table below.

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The restaurant will follow the following hierarchy of control.
Control Example
Hazard Elimination Dispose unwanted kitchen ingredients, remove faulty
cords
Substitution with safer
alternatives
Use less riskier machines, have substitutes
Isolation of hazard Store obsolete machinery separately, do not use food
you suspect is contaminated
Modification of tools and
equipment
Moving heavy loads with trolleys
Administrative controls Training and supervision especially in machinery
operation
Personal Protective
Equipment (PPE)
The staff must have protective equipment in the
kitchen (Gutteling, 2015)

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The restaurant will take care of the hazards depending on the level of threat or risk posed. They
will use the following table to come up with resolution turn-around times for various risks
(Edwards & Bowen, 2016).
Risk Level Corrective Action Time Frame
Very High Immediate Action
High Within 24 hours
Medium 14 days
Low 28 days
3.4 How to Ensure Strategies are adopted
The restaurant will have to monitor and review the risks frequently. It will also ensure that the
solutions that have been put in place are working, as they should be. Time frames must be put in
place for monitoring and this can be done through a risk committee. Review occurs under the
following circumstances:
 When controls that have been put in place are not effective in controlling risk
 Designated periods for monitoring and control
 New hazards are identified
 If results of hazard checks necessitate a review
 If a review is requested by the health and safety representative (Lave, 2013)

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4.0 References
Abdalla, M. Y. (2014). Role of Total Quality Management in Setting Occupational Safety and
Health Management System in Small and Medium Size Organizations (Doctoral
dissertation, Sudan University of Science and Technology).
Andrienko, A. S., Dmitrieva, I. A., Bakaeva, T. N., Popova, O. V., & Tolmacheva, L. V. (2015,
October). The realization of programs:“Occupational Safety and Health (OSH)” and
“Health Safety and Environmental (HSE) Management System”. In Application of
Information and Communication Technologies (AICT), 2015 9th International
Conference on(pp. 511-515). IEEE.
Aven, T. (2016). Risk assessment and risk management: Review of recent advances on their
foundation. European Journal of Operational Research, 253(1), 1-13.
Bianchini, A., Donini, F., Pellegrini, M., & Saccani, C. (2017). An innovative methodology for
measuring the effective implementation of an Occupational Health and Safety
Management System in the European Union. Safety science, 92, 26-33.
Bowers, J., & Khorakian, A. (2014). Integrating risk management in the innovation
project. European Journal of innovation management, 17(1), 25-40.
Bromiley, P., McShane, M., Nair, A., & Rustambekov, E. (2015). Enterprise risk management:
Review, critique, and research directions. Long range planning, 48(4), 265-276.
Brustbauer, J. (2016). Enterprise risk management in SMEs: Towards a structural
model. International Small Business Journal, 34(1), 70-85.

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