An Analysis of Operational Risk Management in The Catering Service Industry: A Case Study of PT XYZ

Abstract

Background: PT XYZ is a catering service company that serves industrial employees in Karawang. During its operation, the company encountered various potential risks that could disrupt its business processes.
Purpose: This study aims to analyze operational risks, determine appropriate risk treatments, and formulate preventive measures to mitigate potential deviations in business processes based on the SNI ISO 31000:2018 risk management framework.
Design/Methodology/Approach: This study applied Godfrey’s (1996) risk-assessment method and Flanagan and Norman’s (1993) risk-treatment method for data processing and analysis.
Findings/Result: The study identified 20 types of operational risks, including six low-level risks, eight medium-level risks, five high-level risks, and one extreme-level risk. Risk treatment efforts were prioritized for those categorized as high or extreme.
Conclusion: Risk treatment strategies involve transferring uncontrollable risks to third parties, establishing effective communication with stakeholders to support risk management initiatives, and integrating Good Manufacturing Practice (GMP) standards to reduce the impact of each identified risk.

Keywords: catering services, ISO 31000:2018, mitigation strategy, operational risk, risk management