1. SUSHI KING
• Angela ak Mud
• Imran Bin Zuhud
• Nadia Binti Bidrus
• Safiah Binti Mohd Din @ Rahim
• Siti Fatimah binti Ibrahim

2. INTRODUCTION
• 2010: Sushi King outlet opened at Aeon Bandaraya Melaka
• Tagline: Healthy Good Taste
• Specialty: equipped sushi-making machines and conveyor
system showcasing quality sushi in a hygienic
environment, as they offer quick and fresh food to
suit today’s fast pace of life.
• Market expansion: specialized catering services for a variety of
events and functions

7. Organization Chart of Sushi King

8. THE RISK MANAGEMENT PROCESS

9. STEP 1: IDENTIFYING EXISTING AND POTENTIAL RISK
Existing Risk Potential Risk
Property Risk I. Machinery (freezer & I. Conveyer machine
chiller) malfunction
II. Money and securities II. Gas leakage (explosion)
(short by cashier) III. Black out
Liability Risk I. Halal certification
II. Employees behavior
III. Lack of employees
IV. Perishable food
Personal Risk I. Employees injuries I. Death
II. Employees turnover (key
person)

10. STEP 2: EVALUATING AND ANALYZING RISK THE
FREQUENCY AND SEVERITY OF RISKS
High severity Low severity
High frequency I. Employees behaviour I. Halal certification
II. Employees injuries
Low frequency I. Gas leakage I. Machine malfunction
(explosion) II. Perishable food
II. Death III. Money and securities
III. Black out (short by cashier)
IV. Employees turnover
(key person)
V. Lack of employees

11. STEP 3: SELECTING AND IMPLEMENTING APPROPRIATE
LOSS PREVENTION AND REDUCTION
List of risk Severity Frequency Recommendation
Employees behaviour High High Risk avoidance & reduction
Gas leakage (explosion) Risk transfer
Death
High Low
Black out
Halal certification Risk retention and reduction
Low High
Employees injuries
Machine malfunction Risk retention
Perishable food
Money and securities (short by cashier) Low Low
Employees turnover (key person)
Lack of employees

12. Risk avoidance & reduction
• Employees behaviour
I. Give incentive to the good
record employees.
II. Staff of the month.
III. Provide training : Food
Safety, Training

13. Risk transfer
• Group insurance:
To secure the property, liability, and
personal risk
• Gas leakage (explosion)
• Death
• Black out (Jusco)

14. Risk retention and reduction
• Halal certification
– Hire Muslim employees to gain Muslim
customers trust
• Employees injuries
– Provide first aid kit for small injuries

15. Risk retention
• Machine malfunction
– Frequent inspection by subcontractor by following the schedule
– Have backup machine
• Perishable food
– Have more freezer, chiller
– Backup supplier
• Egg
• Yakult
• Ice - Atlas
• Money and securities (short by cashier)
– Under responsibility of cashier
• Employees turnover (key person)
– Backup chef
• Lack of employees
– Recruit outside employee

16. STEP 4: MONITORING AND
REVIEWING
THE RISK MANAGEMENT PROCESS
• Maintenance & frequent inspection
• Log book
• Top management evaluation (HQ)

17. RECOMMENDATION
• Rearranged the position of machine
• Place toilet map on the kitchen floor
• Install more fire extinguisher
• Inspect all the safety equipment
• Install CCTV

18. CONCLUSION
• As a conclusion, Sushi King has a good risk
management as there is no severe risks
happen so far. But it still can be improve
from time to time to eliminate all the risk
from occur. They apply the risk management
process using the four steps accordingly.