Venue Risk Analysis and Management for Sushi-Sushi Restaurant

This report discusses the importance of risk management in an organization and focuses on the venue risk analysis and management of Sushi-Sushi restaurant in Melbourne. The report outlines the various risks faced by the hospitality sector and recommends necessary action plans and modifications to deal with them strategically.

Running Head: VENUE RISK ANALYSIS AND MANAGEMENT
Venue Risk Analysis and Management
Name of the Student
Name of the University
Author Note

1VENUE RISK ANALYSIS AND MANAGEMENT
Executive Summary
The aim of the report is to focus on the notion of risk and importance of risk management in an
organization. This report has chosen the Sushi – Sushi company for the venue risk analysis and
management. The object of the paper is to show the various risks a hospitality sector might come
across and how they can be dealt with proper risk management processes and techniques. A
strategic progress can bring better outcomes. After having outlined the risk ranking assessment
the paper projects the various risks the sushi – sushi restaurant faces and how they at present deal
with the hazards as much as possible. The report further recommends necessary action plan and
modifications in the way these risks can be dealt with strategically. Finally, the report concludes
by giving an overview of the entire report and highlighting the major concerns supported with a
VRA form of sushi –sushi restaurant.

2VENUE RISK ANALYSIS AND MANAGEMENT
Table of Contents
Introduction......................................................................................................................................3
The notion of Risk...........................................................................................................................3
About the Sushi – Sushi restaurant..................................................................................................6
Venue Risk Analysis of Sushi Sushi restaurant...............................................................................6
The risk ranking system...........................................................................................................7
The Venue Risk Analysis-.......................................................................................................7
Recommendation.............................................................................................................................9
Conclusion.....................................................................................................................................10
Appendix........................................................................................................................................12
References......................................................................................................................................16

3VENUE RISK ANALYSIS AND MANAGEMENT
Introduction
With the development of a n organization and any business, organizations come across
many risks coming from a variety of sources. The sources can be external such as societal,
political, environmental or economic. The internal factors on the other hand can come from the
inner lacking or gaps in the company itself. Among the internal and external factors, the bed –
bugs, workplace violence, data breach, workers’ compensation, employee theft, swimming polls,
spoilage of food resources, liquor liability and property risks are remarkable because they pose
unwanted problems for the organization and stain their reputation in the hospitality service
industry. It has been found that adopting a risk management process and implementing that in the
organization can up to greater extent mitigate the risks and tailor their service quality according
to the business and customer requirements. The present business report will define the notion of
risks and what is the use and importance of risk management systems in the hospitality
organizations. The report will further choose a hotel/motel/ restaurant to analyze the venue risk
of that organization. The chose restaurant for the present report is the Sushi- Sushi restaurant of
Melbourne and a risk management process will be practically applied conducting a risk
assessment if this restaurant.
The notion of Risk
The idea of ‘risk’ and the consequences it brings with itself influences the decision
making processes in the human lives and, in the business world and in society also. The decision
making at all levels depends on the seriousness of the risk factor and its management. The profit
opportunities in business must be evaluated keeping in terms with the subsequent risks they
engender. The problems of global, financial, political and individual risks must be resolved on

4VENUE RISK ANALYSIS AND MANAGEMENT
the basis of cos –benefit and risk – cost instead on the absolute basis. The term ‘risk ‘is
inextricably associated with our daily lives and therefore it is hard to pin the notion down.
However, it should be also kept in mind that the word itself is ambiguous and gas different
interpretations. The particular idea of risk is highly linked with the concept of uncertainty. It is
where the idea emerges from. Uncertain situations and uncertain speculations give birth to the
thought of risk. A predicable outcome never gives space to risks because in such cases it is
known that something will either happen or won’t happen. Risks and uncertainties are pervasive,
unlike certainties which are elusive. Usually it is the basic thought that ‘risk ‘is typically
associated with negativity but there are evidences where risks are considered positive and risky
situations have resulted in positive outcomes. Therefore, it can be said that a consequence of
uncertainty is risk, it is not itself uncertainty.
Risk can be defined as the predicted variability of future results. Economists refer the
terms as being the differing factor between what has been expected and what actually comes out.
There are certain techniques of risk measurement and metrics. Regarding this an example would
be beneficial. In the daily lives of human beings, people regularly come across situations where
they do not get as an outcome what they have expected. A verity of obstacles come on the way
either from the external side or from within. According to Williams and Baláž (2015) this
welcomes the thought of uncertainty arisen by the obstacles and here comes the need to measure
the future risks of that deviation from the plan.
The hospitality industry has many aspects which are subject to high risks. There are a
range of hazards that this industry faces every day in their operations. The risks can come in
properties, spoilage, bed bugs, swimming pools, liquor liability, workplace violence, employee
theft, worker’s compensation and in the field of data breach. The most significant risk the

5VENUE RISK ANALYSIS AND MANAGEMENT
hospitality sector faces is terms of property damage which usually occur due to unexpected fire
in the hotels and restaurants. The loss incurred by unexpected fire in the area determines what
kind of sprinkler system, smoke detectors and fire extinguishers have been used. It also
determines whether there were proper evacuation and exit plans or not. The food establishments
also have risks of spoilage. The mechanical breakdown in the cold storage of food resources
might cause the risk of food spoilage. The coverage system and back up plans for preserving the
foods in the cold storage must be there to avoid this risk.
Another risk comes from the liquor liability issue where the hospitality organizations
must hold a liquor liability policy to serve, distribute, sell and manufacture liquors. Since the
liquor policy varies in various states, the organization must be aware of the laws that applies to
it. Employer’ s property theft is also another serious issue in the hospitality field. Pest caused
risks should also not be forgotten because it is another big issue which carries disease which can
damage the reputation of the organization. The bed –bugs must be addressed at regular intervals.
The risk in data breach is related to the credit cards hacking and computer system hackings. This
hacking can be done by the employees or by other people. Hence, this is just an outline of the
risks in the hospitality sectors but the subject is vaster and can affect the organization
significantly.
The hospitality industry comes under the service industry where customer service,
customer preference and satisfaction occupies a greater part of their priorities. Another priority is
to achieve the competitive edge in the market over the rivals. In the highly competitive world if
an organization runs strategically, following certain measures and processes, the level of risks
can be reduced to a greater extent and the regular operations of the organization can run
smoothly say Zhang, Paraskevas and Altinay (2018). A strong and effective risk management

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system or process can help the hospitality sector to recognize, analyze, assess and mitigate the
risks coming from various sources. The reputation of the organization and the revenues that they
earn radically get influenced by the risks management systems. The hospitality sector must
consider risks mitigation with risks management systems as their responsibility and not only as
their liability. They must undergo risk assessment of their organization on a regular basis and
implement the management processes to deal with the issues.
About the Sushi – Sushi restaurant
The sushi –sushi restaurant is a small Japanese restaurant located in Melbourne
(Australia). The restaurant was founded in the year 2014 by Mr. Nihonjin No Shimei. The
restaurant also provides home delivery services and it is the best sushi hub for the sushi lovers
(sushisushi.com 2018). They serve an extensive range of sushi and salads. As reported by the
local customers they have a brilliant customer management system and friendly nature that they
have distinguish them from other sushi –sellers(sushisushi.com 2018). The restaurant is
beautifully decorated with Japanese equipment and kitchen appliances. They have maintained the
traditional Japanese dining methods which adds extra flavor to the Japanese environment that
they have tried to create(sushisushi.com 2018).
Venue Risk Analysis of Sushi Sushi restaurant
Venue risk analysis is a process that helps to recognize potential problems which could
prove threatening for the business and manage them. The threats need to be analyzed first if all
and then appropriate risk management processes needs to be practically applied to mitigate the
problems There are so many situations where risk analysis is essential (Benavides-Chicón and
Ortega 2014). The situations are different from each other such as the in the hospitality industry

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the management of an organization might feel the need to anticipate the possible problems when
they are planning for something new, when they are making decision on whether to move with a
particular project or not, when they are planning to improve the safety and managerial risks in
the work area, when they are planning to incorporate new technology equipment in the
operations and others. The risk analysis of an organization has two components namely the risk
ranking system where it will be shown how the risks were assessed and next in the venue risk
analysis form/tool the unique measures of the organization (in this case venue) will be described
The risk ranking system – In the case of Sushi Sushi restaurant the risks assessment
will be carried out by the catering am ager of the Japanese restaurant. The restaurant possesses
five permanent staffs who observe the food preparation, home delivery operations, serving of the
food and maintain the crockery. The manager of the restaurant is supposed to use the Five Steps
ton risk assessment to identify the hazards(sushisushi.com 2018). The manager is supposed to
explore the web page regarding hospitality, catering and employment of staffs. He is supposed to
inspect the kitchens and other areas to notice whether there are possible implications for future
risks or not. Another way of assessing the risk is by conducting enquiry of the staffs (McNeil,
Frey and Embrechts 2015). Their opinions, their concerns and experiences must be paid
attention(sushisushi.com 2018). The manager is supposed to go through the previous year books
of Sushi – Sushi to find out whether there were any such hazards related to the hospitality of the
restaurant or not. Then the manager must write down his observations to contemplate on what
type of risk management system could be applied to get better results. This risk assessment is
likely to be reviewed every year in case of any major changes in the restaurant. The staffs should
also be given the platform to reveal any minor issue that can pose huge risks in future.

8VENUE RISK ANALYSIS AND MANAGEMENT
The Venue Risk Analysis- The manager found out that most of the hazards in the sushi
sushi restaurant are in the food section. There are more than five hazards which can harm people
associated with the restaurant(sushisushi.com 2018). The manager also wrote about their present
measures to deal with the hazards. First of all, there are slips and trips hazards and the staffs
working in the kitchen have high chances of getting harmed as well as the customers who might
get injured if they slip over spillages or trip over objects. Regarding this what they are already
doing is that, keeping the work areas tidy, maintaining leaks in the kitchen by using advanced
kitchen equipment. The report of any leakage is being infirmed to the manager as soon as
possible. Frequent spillage cleaning service is getting done immediately after any such incident
and the floor is being kept dry. The walk ways are being kept clear of any obstructions and lastly
they have highlighted any level change or step change so that nobody stumbles
down(sushisushi.com 2018). The next risk that he has observed is in the part of manual handling
of heavy items such as ingredient boxes of meat, heavy grain sacks, trays of crockery and many
others. The kitchen staffs can be harmed by such hazards such as they might get strains or bruise
from handling bulky objects. In order to mitigate this problem, the ingredients are fragmented
into smaller packages which area easy to lift and handle(sushisushi.com 2018). The heavy sacks
are placed at a waist height s that it becomes easy for the staffs to get access to the stocks without
much effort. Appropriate handling aids are provided to the staffs while moving heavy objects
from one place to another. The next level of hazards is associated with the staffs’ continuous
contact with hot water, steam, hot surfaces and hot oil while making sushi. They might suffer
from burn injuries caused by this wok process(sushisushi.com 2018).
Another significant risk has been found caused by continuous contact with bleach and
other cleaning chemicals. Long time contact with water and detergents can cause skin problems

9VENUE RISK ANALYSIS AND MANAGEMENT
to the workers. The staffs who are most related with the cleaning process are also likely to
damage eye and the chemical vapour might cause breathing problems(sushisushi.com 2018).
The sushi sushi restaurant is already dealing with the problem by applying dishwashers in place
of bare hands for cleaning up. All the containers are labelled properly according to their irritant
properties. The rubber gloves, ling handled brushes are provided to the staffs. The hazards that
comes from fire in the hospitality area is another serious issue that can harm masses of people at
a time. The restaurant has followed the guidelines and safety measure to fire extinguish and has
applied them in the workplace. This can harm anybody present there at the time of flash out.
Machinery related risk can again harm the staffs due to their continuous contact with the
machines. Regarding this the management of the restaurant has trained the staffs in the
operations and the safety measures. The dangerous machinery parts have been guarded as much
as possible. The staffs have been instructed not to use any defective machine and report to the
management as soon as possible. They have focused on the repairing of defective machines by
experts with safety – critical repairs. Electrical risks can also emerge which can harm the staffs
well as other people. The management ensures to check the entire electric system of the
restaurant once in every 6 months(sushisushi.com 2018).
The management of the restaurant has focused on reducing the workers’ compensation
risk, property damage risk and pest spreading risks. Since liquor liability has also been found to
be a serious risk which can harm the reputation of the restaurant, the management is trying to
keep the terms and conditions of the state regarding liquors. The restaurant has its own
regulations as they do not serve liquors to underage people. The risks related to the pressure
system (steam pipes, pressure fryers) which might harm and cause fatal injury to the on-floor
people is tried to be mitigated regular inspection done by expert engineers. Hence, these ae the

10VENUE RISK ANALYSIS AND MANAGEMENT
areas which need special handling and strong action plan. Although the management of the
sushi- sushi restaurant is trying to deal with the risks in their own way, a proper risk management
plan and process are required to deal with the problems in a better way reducing the future
impacts as much as possible.
Recommendation
Keeping in mind the various priority areas where proper action is required, the sushi –
sushi restaurant can handle the hazards by following certain measures. Regarding the slips and
trips hazard, the floor surface can be replaced with better surface roughness so that nobody slips
on the floor. It would be better if the staffs are reminded to maintain good housekeeping services.
Matching with the type of floor, suitable footwear can be provided to the workers to help them
work with ease suggest Kandampully Zhang and Jaakkola (2018). Regarding the risk related to
heavy item handling, use of small wheeled cars is recommended. Next, hot water signs on the
sinks should be placed to make the staffs aware of the danger and save them from burning
themselves. In order to deal with the risk related with the chemical handling and bleach handling,
it is recommended to ensure that the staffs are thoroughly washing and drying their hands after
the clean ups. The application of nut –oil –free cream on the hands of the staffs can do god to
the skin problems. In order to deal with the electric shocks, the electric appliances and wire
connections must be checked regularly by an expert engineer who can suggest also about what
kind of equipment needs to be used to avoid such issues. According to Aissa and Goaied (2016)
management is recommended to instruct the staffs to always isolate machines while cleaning he
floor or carrying out maintenance. Regarding the maintenance of workplace behaviors and
organizational cultures, the management should train the staffs to retain their friendly and
supportive nature in the workplace because it is the foundation of any business.

11VENUE RISK ANALYSIS AND MANAGEMENT
Conclusion
Therefore, from the above discussion it can be said that risks are inextricably associated
with human lives and the organizations are also not beyond that fact. Although risks will exist
with every operation, its cannot be put down but can be dealt with smart efforts and a strong risk
management process. It has been found that adopting a risk management process and
implementing that in the organization, the risks can be mitigated up to greater extent and the
products and services can be tailored according the needs of the customers. The present report at
first demonstrated the idea of ‘risks’ in association with various contexts in the human lives. The
report ten proceeded by giving examples of the variety of risks a hospitality industry usually
faces and suggests how these can be mitigated. The risk analysis of the sushi –sushi restaurant
discloses mm any other ways too where there are high risk regarding safety issues. The report
recommends how these issues can be light weighted by applying correct management plans at
the correct time. Hence, the risk management system must be an essential part of organizations.

12VENUE RISK ANALYSIS AND MANAGEMENT
Appendix
The VRA form of SUSHI -SUSHI RESTAURANT (the Australia, Melbourne)
The risks People who might be
harmed
The steps already
taken by sushi -sushi
Some modifications
The slips and trips The kitchen staffs,
the customers and
anybody
 maintaining
good
housekeeping
services
 ensuring no
leaks are there
in the kitchen
pipes
 good lighting
arrangements
to see
everything
clearly
 floor surface
can be
changed and
made a little
rough not to
invite
unwanted
slips
 suitable
footwear can
be provided to
the staffs
The heavy material
handing injuries
The staffs and
service boys might be
injured
 fragmented
the bulk into
smaller
 small wheeled
vehicles
might be used

13VENUE RISK ANALYSIS AND MANAGEMENT
packages
 heavy stocks
are kept at
lower level
shelves
 staffs are
training
properly
to move
heavy objects
Burn issues due to
constant dealing with
hot water and hot
surfaces
Food service and the
kitchen staffs
 heat resistant
gloves are
provided
 cold water
taps are
placed near
 staffs are
trained to deal
with steam
release
 hot water sign
must be done
on the hot
water sinks
 handles must
be used
Skin problems due to
constant contact with
cleansing chemicals
and bleaching
The cleaning staffs
are affected the most
with breathing
problem and poor
 all containers
containing
irritants are
clearly
 ensuring that
staffs are
properly
washing and

14VENUE RISK ANALYSIS AND MANAGEMENT
eyesight labelled
 Long handled
brushes are
used
 rubber gloves
are provided
to the staffs
drying their
hands after
cleaning
Electrical shock Staffs , customers and
anybody who touches
the electric appliance
 personal
inspection by
the manager
on frequent
intervals
 high quality
electric
products are
used
 fuse box is
kept near in
case of any
emergency
 regular
inspection by
an expert
engineer

Machinery risk Staffs get the most
affected while
moving parts
 Staffs are
trained to
handle
 ensuring that
the staffs are
isolating the

15VENUE RISK ANALYSIS AND MANAGEMENT
complex
machines
properly
 dangerous
parts of the
machines are
guarded
 defective
machines are
prohibited
from using
machines
while
cleaning the
floor .

16VENUE RISK ANALYSIS AND MANAGEMENT
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