PROJMGNT 5004 Risk Assessment And Management

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PROJMGNT 5004 Risk Assessment And Management

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PROJMGNT 5004 Risk Assessment And Management

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Course Code: PROJMGNT 5004
University: The University Of Adelaide

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Country: Australia

Discuss about the PROJMGNT 5004 Risk Assessment and Management. This outcomes can be regarded as the poorly informed prioritization and decisions that are cost-ineffective.

The risk analysis of any organization involves the determination of possible threats for any organization. It is also deals with related vulnerabilities of the companies towards those threats. On the other hand, risk assessment includes evaluation of current controls and security and then assess the probable threats of that firm. In this way risk management can be regarded as the systematic application of various management practices, procedures and policies to various tasks to implement the communicate with risks, monitoring, treating, evaluating, analyzing and identifying and context of the risk (Singhal & Ou, 2017).  From wider perspective, risk assessment involves determination of issues contributing to the risk. Examining the importance and seeking scopes to deal with the issue of risk. Moreover, it involves the determining what option has been best fitting. It deals with communicating with outcomes and setting recommendations for various decision-makers. Thus analysis is about investigating importance or enabling different options of comparisons. Hence, risk management can be considered as assessment without any accurate and meaningful analysis. This outcomes can be regarded as the poorly informed prioritization and decisions that are cost-ineffective (Ross et al., 2018).
Melbourne is popular for their omnipresence in cafes. It is indicated by Melbourne City Council that the café is found in most of the buildings in Melbourne CBD. The operations process of restaurants and cafes are intense and short.  Here, little room is present for variations and the seed of consumptions are complex. To obtain timely supplies and engage the demand of responsive processes of order fulfillment are the order of that day. However, the supply chain of the coffee has been largely susceptible towards disruptions. In order to know the ways in which disruptions has been taking place to fulfill orders of cafes happening, the disruptions can be mitigated and managed.
The following study characterizes this problem situations through system modelling. The issues are selected as complicated dynamic system through tracing the relationship of interdependency. These have been taking place between nurturing conditions and key variables under which the risks has been taking place. Then it demonstrates system developed for highlighting, analyze the uncertainties in systematic manner and searches various risk potential that are embedded in every primary variables and different nurturing situations. These are perceived to raise the risk occurrence. After that, a suitable risk management measure is derived that is applicable for decreasing the involved risks. Then it attempts to determine the way in which the suggested measures has been likely reducing or controlling the risks perceived. Furthermore, the system models developed previously is reassessed. This has been helpful to identify whether the risk measures of risk mitigation has been employed effectively. Lastly, the study assesses various relationships between the latest risk management methods in the basis of idea of strategic fits and appraises the sustainability of every proposed risk management controls.
Task 1: Characterizing the problem case:
1.1. Outlining the context across various considered risk situation: 
Here, the context on which the present study is based in various café operations at Melbourne CBD. Here, commitments with various influx of population to the inner city has been changing towards urban culture. The rise in residential and population of employment in the city center has resulted in mushrooming cafes throughout the inner city. This a new urban culture, also referred to as the “Café Society” has been emerging. It is seen that café business has been largely dependent on their linkages with various external suppliers (Kou, Peng & Wang, 2014). This chain of café supply, has been different from traditional supply chains of manufacturing. Particularly for fast-food chains, the order cycle of restaurants and cafes, has been tight and unforgiving typically. Further, the customers are in hurry, particularly for busy working times and has few tolerances for service disruptions and delays. Thus the overall process has been intense and short. There has been just a little space for variations. Retrieving timely supplies and engage that to demand reactive processes are considered to be the order of the day (Modarres, 2016). Moreover, expectedly, provided with intense and short operation processes, the business of cafe has been seen to be supported by well-trained and dedicated workforces. In contrast, the overall labor supply market of cafes, is dominated by female, casual and young workers. Moreover, market of hospitality employment can be seen as the huge staff turnover, because of low wages, long and unsociable hours and various patterns of family-unfriendly shifts. Provided with various resource limitations faced, huge turnover of staffs has presented the challenge in maintaining consistency to a notable extent, café operations and product quality.
Besides, constantly grappling the issue related to huge staff turnover, Melbourne Café, such as food outlets has been subjected to host of different stringent measures who have been governing the safety of foods. Here freshness is the essences and Melbourne Café has tended to been kept very low and over inventory over perishable items like pastries, sweets and cakes. Thus, they have relied on regular deliverables from various types of external suppliers. Having short operating hours, unreliable and late deliverables has posed notable implication in the capability of Melbourne Café from meeting customer order fulfillment in satisfactory way (Aven, 2015). As summed together, this operations of Café has been largely vulnerable to various disruptions because of internal factors such as staffing issues and external issues like pastry suppliers failing to deliver in full and in timely manner. Provided with present competitive scenario of Melbourne Café business and distinct characteristics of various café business, the risk situations are dealt with minimizing different customer dissatisfaction across the fulfillment management.
Thus various questions have raised surrounding the various considered risk situations. First of all, the routine operations are practiced in cafes. Then there are various café operators that are employed to dissimilar activities of management practices for meeting the requirements of order fulfillments (Fleisher & Bensoussan, 2015). Hence, there is an argument of various practices of operation management uses and the reasons of various practices used. Lastly, the primary factors that has been driving the operators of Melbourne Café for using various operation management practices are to be met to fulfill requirements.
1.2. Depicting dynamic complexity of risk situation is system diagram:
An intended objective of every service provider is to provide “zero-defect” service. Besides, the distinct characteristics has rendered the difficulties for those ideals to get achieved. Thus service failures has been causing customer dissatisfactions. This in turn has led to brand switching, customer complaints and negative word-of mouth. This risks can be categorized into two types. The first one is outcome failure and the second one is process failure. The former one is central service failures and the latter one denotes the inconvenience due to poor services  (Sisodia, Soares & Ferreira, 2016).
Here four primary factors of dynamic complexity in risk situation can be illustrated through the following diagram.
At the case of Melbourne café, process of production has been defined meticulously. Here, various mundane details are omitted as that are regarded to be a feature that is taken-for granted. There has been a lack of familiarity from higher and middle management with process details and studying institutional knowledge of process designs. Moreover, huge employee turnover, that are characteristics if low-paid service jobs are another main contributor (Montibeller & Von Winterfeldt, 2015). As the experienced employees has been leaving Melbourne café, it has resulted in various lower levels of service delivery. Again, heterogeneity of customers has introduced different variations for service delivery of Melbourne Café. Different process variation has exposed in service delivery. These are exposed to different service complexities and rise in likelihood of different service disruptions. This idea if constant with the core tenant of the idea of “Total Quality Management”. This has argued the reduction in results of process variations towards quality development ad principle service of consistency (Wright, 2016). Thus it can be said that customer expectations, references and requirements can never be said to be homogeneous in nature.
In this way, customization has depended primarily in agility and abilities of various front-line employees for quickly adapting various standard process for meeting needs of customers. Thus, as per change in customers, the process of service delivery has been employable o meet expectations and needs. Additionally, there are three primary reasons why customers are dissatisfied (Bromiley et al., 2015). They are misunderstanding and unrealistic expectations of customers and performance problem. This issue is distinguished to two kinds. They are people performance and equipment performances.
1.3. Identification of casual links taking place between various types of nurturing elements and primary variables around the risk condition: 
The main nurturing element in the current risk analysis is the customer satisfaction. On the other hand various primary variables has been originating from order fulfillment which is at the core of operation management. This as a primary business process, has been involving extensive array of activities as the primary variable. These are linked to all the functions of the organization and supply chain. Due to plethora of different interdependency of relationships undergirding fulfillment of orders, slight glitches in operations has been triggering disruption of processes. This results in customer dissatisfaction and service failure (Ayyub, 2014).
The customer satisfaction is the main aim of fulfilling orders. The case of Melbourne Café has focused in exploring different attributes like service and food qualities. This is helpful to promote customer satisfactions. Further, various casual like are found between customer dissatisfaction and specific factors resulting in destroying attributes of expectations of customers as a part of that service. Various service failures are analyzed and most of them are found to be directed to problems over service recovery. There are strategies to manage order fulfillment disruptions not having same emphasis. This has been despite the rise in identification of harmful impacts of different abnormal events.
Hence, the casual link is to be established through multiple study of cafes situated in Melbourne. This indicates that cafes at Melbourne are employed with the mix of various strategies having damage control, disruption management and disruption prevention. Prevention of disruption has referred to take various definitive steps and deploy processes for dealing with probability of various types of operation disruptions (Knechel & Salterio, 2016). Here three operation disruption management paradigms are identified. They are managing recovery, managing eventuality and managing uncertainty. Managing recovery and uncertainty reflects the popular practices and managing eventuality is explicitly identified as risk management strategy and practical standpoint. As service and product attributes are not necessarily one-dimensional factors from the view-point of customers, new insights to define customer loyalty can also rise customer satisfaction. Moreover, maintaining loyalty of customers is about minimizing and preventing dissatisfaction.
1.4. Methods to be employed to retrieve information for constructing system model: 
Consistent with principles of case study, a series of unobtrusive observations are done on 90 cafes. These are linked with different informal discussions holding café customers and persons included in café operations.  These unobtrusive observations has been focusing on knowing the ways in which relational and operational aspects for order fulfillment are done at every café. Knowing the gained from reconnaissance survey and unobtrusive observations are assisted through semi-structured interview protocol. In order to expedite this semi-structured process of interview and gain proper information, the interview protocol is sent to selected cafes to interviews for allowing prospective informants. This is have clear understanding of the kinds of needed information (Yoe, 2016). The interview protocols must be focusing in solicitation various areas of information. This includes basic information in business operations specific to order fulfillments processes, primary services and products provided, process of employee training and relationships with customers and suppliers. Then there must be determination of nature of supply chain of café, range of probable service and operations disruptions that is encountered in regular operations. This is done together with impacts on business and driving forces. Further, there should be determination of resources uses and methods to put in place to deal and minimize the service and operational disruptions (Zio, 2016). Further, it includes ways in which resources can be deployed and re-organizes as any disruption in operations take place. It also involves the ways in which routines can be modified as any disruption happens.
Every semi-structured interview should lasting about 60 to 90 minutes. Apart from this, various open-ended questions and interviews must include range of close-ended 7-point Likert-scale questions (Feng, Wang & Li, 2014). This is to be designed with café owners’ perception of frequency and outcomes of operation and service disruptions. Here, a series of follow-ups and phone and face-to-face interviews are to be done in initial interview to fetch clarification to contradictory and ambiguous explanations. This follow-up interviews are halted as there no apparent information to be discernible. Here the interview is to be recorded and transcribed.
Task 2: Representation of the risk situation 
The service and product processing based on increasing demand of the consumers are increasing every day In order to gain competitive advantages and commercial revenue throughout it is important for the project and manufacturing head to process café products keeping in mind the product quality. The café industries have become more competitive due to the entry of new café in Melbourne. It has been assumed that, the operation process of café as well as restaurants are intense and short in Melbourne. The root causes of café order fulfillment processing is being disrupted due to improper supply chain management approaches. However, the aim of the project is to identify, assess and mitigate the supply chain oriented risks.
It has been defined that most of the business owners are not even aware of different risks and risk situation within their business which may interrupt the ability of their continue trading. The actual cost of such kind of major loss is just not occurring for direct damage or loss but also it causes due to the time spent dealing with aftermath which include production schedule and work disruption. With the operational and functional risk measures the reputation of businesses can also be adversely impacted negatively.  
Uncertainty and risks embedded to the key variables
In café and restaurant supply network, the supply chain uncertainty has been occurred as a major challenge which leads to operational complexity also. It is mandatory for the suppliers to review some of the supply chain uncertainties. An empirical analysis needs to be conducted by the cafe suppliers to make sure that, the risks can be mitigated from the operational and functional domain. In case of project uncertainty the outcomes are completely unknown and cannot be either guessed or measured. In other words, in case of operational uncertainty no such background information is seems to be available to the suppliers.    
Nurturing condition perceived to give rise to risk situations
The risks embedded to the key variables are elaborated in the below section:
Competitive risks: The current consumers are becoming extremely demanding everyday due to the excessive growth of competitiveness in Melbourne. For of the recognition to defect free café and restaurant food products the first concern of the consumers are identified to be value added quality (Braunscheidel & Suresh, 2018). In order to meet the increasing demand of the food products the manufacturers and suppliers are needed to become proactive in their job roles.  As fast services they will be able to deliver that much commercial success they will obtain of the competitive market. The risk that is mainly interrupting the commercial gain of the café is competitive market situation. Affordable cost and quality of food products are the main factors which is causing competitive risks to these similar café.
Demand risk and supply risk: This is mainly identifies as an external risk, this risk occurs by the unpredictable demand set generated from the consumers end (Heckmann, Comes & Nickel, 2015). Apart from this, the supply level risk causes by the interruption to the product flow. If the raw materials and parts are not properly processed by the suppliers as per the consumers demand then this sort of risk may occur.
Environmental risks: The supply chain process or order processing approach of the café and restaurant of Melbourne can face major supply level risks due to some environmental factors like economic, social, governmental, climate etc.
Business level risks: The supply chain process of the cafe order processing projects are facing major business risks also. This is caused by the financial or management stability of the suppliers and sales and purchase of the suppliers companies.
Manufacturing risks: This is an internal risk that causes through disruption of internal operational processes (Nooraie & Parast, 2015). It may occur due to change in the reporting structures, key personnel and way of purchase communication between the buyers and sellers or between the suppliers and consumers.
Planning and control risks: Planning and control risks occur when the project head fails to make adequate design and manufacturing assessment. It causes potential operational and functional risks.   
Mitigation and contingency risks: It has been defined that some definite risks are always there which causes serious process level issues. These risks are common to occur therefore, proper mitigations strategies are needed to be developed for these risks at the very initiation phase. If proper risk management approaches for theses specific risks are not measured accordingly then it would again lead the café and restaurant food supply chain operation in risk.
Task 3: Risk management measures 
In the past few decades the process of risk management is scrutinizing. Because of the enhancing regulatory requirements which are becoming investment management key. Different risks are being identified which needs to be mitigated accordingly from the core operational and functional domain of the supply chain management (DuHadway, Carnovale & Kannan, 2018). Risk measures are referred to as statistical measures which are historical investment risk predictors. Apart from this, for the modern portfolio theory these are the major components. In order to assess the performance of the stock or stock fund compared to the benchmark index, the academic and financial methodology is being considered.
Five principles of risk measures are there and each of the risk measure gives unique direction to the risks presented in the investment under consideration. Five of these risk measures include alpha, beta, R squared, sharp ratio and standard deviation.  In order to perform professional risk assessment in the café and restaurants, these risk measures are required to be utilized properly. Among all the identified risks proper comparison is also required to be conducted by the owners.
Alpha risk measure: For any selected benchmark index or market related risk alpha risk measure is very much helpful. If it is measured that the fund outperforms the standard or investment benchmark then the value of alpha will be measured as a positive one and vise-versa.
Beta: The volatility of the systematic risks can be measured with the help of the beta risk measure. It is measures by making a comparison between the benchmark index and market. Betas with negative values are all considered lesser volatile than the standard benchmark.
Standard deviation: The percentage of investment movement can be measured with the help of R squared. This value is again attributable to the movement in the standard benchmark. The correlation between the associated benchmark and the examined investment can be measured with the help of this measuring technique.
After analyzing the detail disruption to order fulfillment process in the café and restaurant operation in Melbourne it has been defined that many operational and functional risks are associated to it those are needed to be mitigated from the core section (Manuj, Esper & Stank, 2014). The most suitable risk measure given for this scenario is alpha.
It has been defined that for mitigating supply chain level risks the operation head, functional heads and the other associates should identify the interdependencies among the factors and other elements. Risk is always being identified as a part of supply chain. Upstream of any business organization are the suppliers who can successfully create services and products used by the café or restaurant it-self.  In order to manage supply chain risk the technique that should be followed are mentioned below:
Alpha risk measure should be used to resolve the supply chain risks. Through innovation and contract management efficiency these supply chain management level risks can be completely resolved. In order to assist the café and restaurant operation in Melbourne, strategic portfolio of the pro forma contract templates should be created by the project heads (Behzadi, et al., 2017). The process of contract streamlining is referred to as one of the most effective and emerging trends and it also helps to provide better outcome to the product cost. Another way through which supply chain level risks can be completely resolved is incorporation of professional communication plan. Open communication is the best suited, effective and appropriate approach through which the risks between the suppliers and the buyers can be completely resolved. Open communication allows the suppliers and consumers to interact with each other efficiently. The innovative ideas of both the sellers and buyers can also be shared through this approach. The contracting lifecycle management approach helps to optimize the supply chain process. It also allows the suppliers to use only useful technical tools throughout so that the service providers avail an error free business environment (Fan & Stevenson, 2018). Due to inadequate visibility and financial stability the café and restaurant product suppliers may face also supply level challenges. In order to resolve this risk besides open communication another approach that has to be implemented by the suppliers is technical support and training to the involved members. It is defined that, technical support and visibility will give the consumers a wider space to the consumers where they can all freely share their ideas and innovations accordingly. The financial stability and predictive supplier’s community will help to give a procurement leadership to the consumers also.
Task 4:
In the previous process the measures that have been proposed to reduce the identified risks have the chances of introducing new risks (Lurtz & Kreutzer, 2017). These new risks might affect the identified measures as well as the overall system of the functioning of café. The previous risk management measures and the new risks that might be faced by the café are as follows.
The risk of inability of the café to fulfill the orders might take place due to the lack of employees who work for the café. This risk can be mitigated by recruiting new employees who would be responsible for receiving the orders and act accordingly to fulfill the orders. A risk that can be faced due to this measure is that employees who are not habituated to do the same might get confused in recording the orders and deliver them to the proper location. The people preparing the food items according to different orders might handover to a different person for the delivery (Beloborodova & Martynova, 2016). This would lead in incorrect order delivered to people. This risk might affect the cafe and its operations greatly. The new risk can be prevented by dividing the employees into different categories. They can be divided in groups like a group for receiving orders and a different group for estimating the delivery time according to the materials available for preparing the order. A different group would be packing the food items and stick a sticker containing the food items and the address of the person to whom the order has to be delivered. Another group can be formed that would be responsible for preparing the bills based on the number of food items that are ordered and the address is stick to the final packaging for the reference of the delivery person (King & Bedale, 2018). These measures can be taken in order to prevent the risk faced by the previous risk management measure.
One more risk faced by the café for unable to fulfill orders is the unavailability of materials that are required to prepare the orders. The measure to prevent the risk is that a group of employees can be formed who would be responsible for fetching the products that are out of stock. These employees would then rush to the stores where the materials would be available and get them so that the orders can be prepared. This measure has the chance to face the risk of time failure. The employees might be late in arriving with the materials, this might make the customers upset because they would not be able to order the items that they desire for (Allen, O’Connor & Amezdroz, 2016). This risk can be prevented by forming a group of employees that would be responsible for keeping a track of materials that are about to get over. The stores where the material would be available can be contacted and they would deliver them to the store. These materials can be kept in the warehouse and used when the previous sock is over. The café can also contact a local store that sells materials in wholesale price; this would reduce the cost incurred in raw materials along with preventing the late delivery of the materials (Mets, Tryon & Veach 2016). The new measure that has been discussed in order to reduce the identified risk can be applied by the cafes for marinating the flow of customers. This would also help them to keep the materials always in stock so that the customers are never disappointed due to the unavailability of the order.
Most of the times, the customers cancel the orders because they do not get enough updates regarding their order (N’KAFE, 2017). This risk can be mitigated by providing proper updates to the customer. For example the customer can be informed when the café has confirmed his order, when the food is being prepared and when the delivery executive is out for delivery. The customer can also be informed regarding the estimated time required to deliver his order. This would give a relief to the customer and he would not get disappointed or cancel the order (Diehl, 2016). This measure to mitigate the risk can again give rise to another risk which is the confusion between the employees. This can be described thorough an example, suppose the delivery executive is out for delivery and the customer has been informed regarding the estimated time when he would deliver the order. In case the delivery executive faces a problem on the way due to heavy traffic or something similar to that, the executive would need to inform it to the café as well as the customer about the delay in delivery. This risk makes the process more time consuming (Jiang, Huang & Tao, 2018). A measure that can be adopted by the cafés in order to prevent the risk is that the process of updating the customer can be made automated.
The customer can be informed about every update via messaging. The messages would be automated (Turner, Weickgenannt & Copeland, 2016). The mobile phone of the delivery executive would be connected to gps and map which would allow the system to detect the location of the executive and inform the customer about the time in which order would be delivered. In case the executive gets stuck in traffic or due to some natural cause like heavy rainfall, the system would inform customer regarding the delay in delivery of the order. The customer is messaged regarding the cause of delay and also the estimated time when order would be delivered. The customer can be provided the benefit of live tracking of the order (Allen, O’Connor & Amezdroz, 2016). The phone of the delivery executive would have groups tracker which would be connected to the application of the café and customer can track his order and know how far it is or how long will it take to deliver the order.
As one of the new measures is warranted, the overall working system of the café would change. This change would be better for the functioning of café. Suppose the automation of the system of updating customers regarding the proceedings of their orders is warranted, the café would not need to put extra effort about the delivery of the order (Trosdahl & Skoog, 2017). The customers would also be satisfied that they are being updated about their order delivery. The original risk situations regarding delivery would not arise any more. The overall system of café would become much more smooth is many  more functions of the café are automated such as the store can be informed if the café has some materials out of stock and needs to be delivered to the café in a particular time.
Task 5: Reassessing the developed system model 
5.1. Identification on whether other risk mitigation measures may be employed
The system model for the Melbourne restaurant and café has been designed and developed to identify the risks and designing mitigation strategies accordingly for those risks (Olsson & De Verdier, 2017). The primary factors of dynamic complexity in risk situation include consumer’s dissatisfaction in the service delivery, high employee turnover, customization and heterogeneity of the consumers.
The risk management approaches offered for the above measures are effective open communication and technical training and development program for the supply chain oriented risks. It can be said that for mitigation system level risks there are some additional approaches through which these risks can be completely minimized. Based on the demand of the consumers the order processing approach should be fulfilled (Chiu & Choi, 2016). The demands of the consumers are to avail on time, quality and affordable food products from the suppliers. Considering the competitive market strategies the suppliers are needed to measure the price of the food product and the order shipping process as well. Affordable ad quality food products will give satisfactory outcome to the consumer’s demand. As the price range of the products will increase the demand of the consumer’s will decrease as they will be searching for lower service range (Shenoi, Dath & Rajendran, 2016). On the other hand, of the demand for the food products increases then the price range of the products will also increase frequently. It is the roles of the suppliers to keep maintain a balance between the suppliers and demand of the consumers. Due to massive supply chain technical difficulties many employees associated to the services are also resigning from their designation.
After analyzing the service failures, it is recognized that, another risk mitigation measure that can be incorporated is electronic security to the service activity. The electronic service security approach is comprises of components like encryption, firewall, security code, password etc.  The service owner or suppliers should make sure that the consumers who are willing to buy their desired products online can pay for their products online. This approach will be completely secured and none of the financial records can be accessed by the external users without permission. The supply chain process will also become an error free one.  
5.2 Comparison between the relative effectiveness of the new measures 
Yes, the new measures considered for mitigating the supply risks are relatively effective than the previous measures. Training and development will give a positive environment to the consumer and the suppliers but at the same time the technical training and development will give a secured working environment to the consumers and the working employees (Durach & Machuca, 2018). The willing consumers can buy for the desired products and also pay for them online with a secured payment option. This advanced system model will give more satisfactory result to the suppliers and the food product suppliers.  
Task 6:
In this assignment there are two types of measures that have been discussed. The first are the measures that have been mentioned in order to overcome the basic risks. The second set of risks is the ones that arise due to the mitigation of the first set of risks. These risks are more vital and can affect the cafés and the overall system greatly. Both the set of risks usually have similar aim and target which is maintain the standard of availability of orders to the customers. The new risk management measures and the original risk management measures have some relation between them, these relations are mentioned below.
The new risk management measures include the recruitment of more employees and dividing them into various groups for performing different functions like receive orders, prepare the orders, pack the order, prepare the bill and hand it to the delivery executive. These functions hold different functions which should be performed by different group of employees. The previous measure of reducing risk is that the employees would receive order and prepare for it; the employees were not to be divided into different groups. Both the measures when compared forms a relation among themselves, both the measures aim in reducing the risk of inability of the cafés to fulfill the orders placed by various customers. Both the measures have some things in common such as employees would be performing their work and they would target in fulfilling it within the given time. The new measure seems to be better because it defines the work of the employees in a better way. Suppose a problem arises with the quality of the food, the team that is responsible for preparing the food can be held responsible and the employee who has made the mistake can be caught easily. It would be convenient for the café as well as the employees.
Various measures have been discussed above regarding risks faced due to the unavailability of raw materials that are used to prepare orders. The first measure states that the employees would check about the amount of materials left in the warehouse and fetch them accordingly and the new measure discusses that a different group of employees can be decided in order to make list of materials that are out of stock and the local stores can be informed regarding it. These stores can then get the required materials delivered to the cafe in proper amount. These measures would help the café to save time in fetching the materials and if the stores are informed beforehand the materials would not get out of stock.
The third measure is that the customers should be updated about his order through phone call or messaging. The previous measure states that the customer is supposed to inform through manual phone call or message about his order. The new measure states that the updating system should be updated. These two measures have a relation which is that they involve the customer in the process. They update the customer regarding their orders.
Thus the above study has outline various contexts across the risk situation as considered. Here to understand the system modelling a dynamic complexity of risk situation is demonstrated. The study helps in understanding how various casual links are established key variable and different types of nurturing conditions around the happening of risk. Lastly, the methods employed are obtained through the information in constructing the system model. However, the above analysis has warranted how to assess the residual uncertainty, rise in potential pertaining, degree of controls as the antecedent of the considered risk situation. The above study has assessed whether the expected actions has been creating a new risk situation. Hence various measures are examined to be adopted for managing the happening of new risk adopted. As new measures of mitigation are adopted and warranted, various new sets of primary factors are included. These has been helpful to capture the dynamic complexity entirely for the initial and latest risk conditions. The study shows that to a considerable extent, managing risks, uncertainty and recovery has reflected the dualism. This is found in resilienism and anticipations doctrines. It has formed the ground stone of reactive and proactive risk management principles that are adopted in practice. Managing unceryainty paradigm has combined features of preventive stances of proactive anticipationism doctrines and reactive principles of the resiliencies. Here, the focus has been to take measures for lessening the scopes of happening disruptions. However, this has been to offer values to customers for softening the effects of disruptions.  The above findings has suggested subjective judgments of risks as per likelihood of occurrence and severity of consequences.  The findings has added support to provide that the behavioral theory has been leveraged for deepening the understanding of risks related to logistics and supply chain operations. In conclusion, it can be said that through this discovery of three types of operations disruptions of managing paradigms, the above study has uncovered theoretical and managerial importance to establish the study of coffee drinking to an end. It has also meant to host other necessities to the related to work and non-work. The understanding is vital to analyze the cafes to create robustness order fulfillment system for meeting diverse customer needs with ultimate aim to maintain loyal customer base. This is anchored to prevent and minimize customer dissatisfaction instead of rise in customer satisfaction. However, there can be various limitations of this study. This can include the lack of understanding of cafes located in other geographic locales. Thus cannot validate the order of fulfillment disruptions of management approaches that is employed by various cafes at Melbourne. Besides, replicating the study in other sectors like professional services and retailing is not understood from here. However, the study is helpful to explore hoe the cafes has manage disruptions for their order fulfillment process in the basis of what is seen has a compulsory factor. Understanding the view-points if customer has thus preventing the café operators to develop myopic order fulfillment goals and create order fulfillment disruption management abilities differing from customer focus.
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