Semp outline for a restaurant

This requires mapping of activities at the purchasing department, the inventory preparation department, the catering department and the cleaning department. The tasks to be carried out include establishing points of automation in all departments involved and seeking difficulties in labor-intensive tasks. The chief operating officer will be responsible for mapping the purchases; the chief chef will map the inventory preparation while the catering head will be concerned with customer services and cleaning operations. Requirement Analysis The mapping of the current systems operation will be done internally. However expertise will be needed in the breakdown of technical activities that needs automation. It allows for risks analysis throughout the implementation of the procedures. It allows catastrophic losses from systems failures from an untested system.