BUS301 Integrated Capstone: Financial Analysis of Catering Tech

This case study examines the financial conditions and analysis of a catering company adapting technological devices, focusing on the utilization of POS systems and internet-based booking systems. It highlights the potential benefits and risks associated with Customer Relation Management (CRM) process implementation, including the risk of customer data breaches, financial risks, technical risks, and operational risks. The analysis references various studies on environmental sustainability, online hotel rating schemes, and the challenges of professional services in the hospitality sector, providing a comprehensive overview of the factors influencing technology adoption and financial performance in the catering industry. Desklib provides access to similar case studies and solved assignments for students seeking further information.

Business capstone project:
Financial conditions and financial analysis:
A case study of adapting technological device in
catering industry

Background of the company and topic
 It is essential to centre on the part of utilizations of technological devices
that greatly affects the providing food industry. In this viewpoint, chiefs of
the providing food industry are recognizing the particular that POS system
and internet based booking system is a standout amongst other choices for
appointments of advancements (Bowie et al. 2016). However, there are as
yet wary seeing the capacity and also advancements that encourages the
providing food industry to hold in showcase with separate position.

Detailed analysis of the identified issues
 There are a few risks related with the Customer Relation Management Process
Implementation Project that can unfavourably influence the project. Risks related are-
 Disclose of Customer Personal Data-The Customer information can get spilled or
ruptured and can be utilized for any corrupt exercises and this can be hurtful for anyone
 Financial Risk-A stipulated spending plan has been dispensed for the project. It might
happen the spending miss the mark while executing the product
 Technical Risks
 Operational Risks
 Restrictions from different divisions

References
 Brandon-Jones, A., Lewis, M., Verma, R. and Walsman, M.C., 2016.
Examining the characteristics and managerial challenges of professional
services: An empirical study of management consultancy in the travel,
tourism, and hospitality sector. Journal of Operations Management, 42,
pp.9-24.
 Bruns-Smith, A., Choy, V., Chong Ph D, H. and Verma Ph D, R., 2015.
Environmental sustainability in the hospitality industry: Best practices,
guest participation, and customer satisfaction.
 Casalo, L.V., Flavian, C., Guinaliu, M. and Ekinci, Y., 2015. Do online
hotel rating schemes influence booking behaviors?. International Journal
of Hospitality Management, 49, pp.28-36.