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[

Procedure: CONTEXT OF THE ORGANIZATION


1. SUMMARY
1.1.

The purpose of this procedure is to define key elements of the Courdeau Catering Nig Ltd

management system.
1.2.

By identifying the key elements herein, the full context of the organization can be

understood, and thus communicated to employees, customers, regulators and other third parties.
1.3.

By doing so, Top management is also better able to guide the company through the use of an

informed strategic direction.


1.4.

The G.M is responsible for implementation and management of this procedure.

2. SCOPE OF PRODUCTS AND SERVICES


2.1.

Courdeau Catering Nig Ltd provides the following Products or Services :

Catering

Housekeeping

Laundry

Facility Management

3. INTERESTED PARTIES

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3.1.

Interested parties are those stakeholders who receive our Products or Services, who may

be impacted by them, or those parties who may otherwise have a significant interest in our
company. These are as follows:
4.
6. Internal or
5. Interested Party

7. Reason for Interest


External

8. Customers/Clients

9. External

10. Direct recipient of our Products or Services,


Customer Satisfaction, Quality of service, Timely
delivery of products.

11. Owners

12. Internal

13. Profits, dividends, business growth, reputation,


sustainability etc

14. Employees

15. Internal

16. Responsible for realization of our Products or


Services, Job Security, Promotion, conducive
working environment, Good salary, training etc.

17. Suppliers

18. External

(vendors)

19. Provide supporting services or raw materials, profit,


prompt payment, business continuity, good
relationship etc

20. Govt/Regulators

21. External

22. Dictate controlling regulations that impact on the


management system and our Products or Services,
Tax, social Responsibility.

24. External

25. Assess conformity of Courdeau Catering Nig Ltd to

23. Certification
ISO 9001 and so must be kept notified of changes to
Bodies
the QMS.
26. Competitors

27. External

28. Provide challenges to our ability to provide Products


or Services to customers. Loss of business.

29. Host Community

30. External

31. Social corporate responsibility, employment, social

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6. Internal or
5. Interested Party

7. Reason for Interest


External
amenities, security

32. Banks/Issuance

33. External

34. Profit loan repayments, deposit of cash, timely


payment of premium, safe operation

35. Add more here

36.

37.

38.
39. INTERNAL ISSUES OF CONCERN
39.1. The following are issues of concern which have been, or may be, raised by internal interested
parties.
40. Type

41. Issue

42. Bias

43. Technological

44. Courdeau Catering Nig Ltd currently does not have all

45. Negative

adequate technological resources to consistently


produce its products
46. Employee base

47. Availability of skilled workforce in the area remains high

48. Positive

49. Employee base

50. Employee turnover is low

51. Positive

52. Supply Chain

53. Quality issues pertaining to raw materials or critical

54. Negative

services may not be addressed properly when using sole


source or limited-source suppliers
55. Add more here

56.

57.

58. Add more here

59.

60.

61. Add more here

62.

63.

64. Add more here

65.

66.

67. Add more here

68.

69.

70.
71. EXTERNAL ISSUES OF CONCERN

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71.1. The following are issues of concern which have been, or may be, raised by external
interested parties.
72. Type
75. Competition

73. Issue

74. Bias

76. Courdeau Catering Nig Ltd has significant

77. Negative

competition in this market at this time.

79. Products or Services not present any particularly


78. Society & Culture

80. Neutral

controversies that would result in negative


reactions from society or the public.

81. Labor

82.

83.

84. Statutory/Regulatory

85.

86.

87. Economic

88.

89.

90. Add more here

91.

92.

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95.

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100.

101.

102.
103.

ORGANIZATIONAL RISKS
103.1. Based on an analysis of the above interested parties and issues of concern, Courdeau Catering
Nig Ltd has identified the following overall risks to the company:

104.

Risk

105.

Likelihood

106.

Severity

107.

Mitigation

108.

Business

109.

Low

110.

High

111.

Develop Business

interruption due to

Continuity Plan

natural disaster
112.

Business

113.

114.

interruption due to
labor dispute

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115.

104.

Risk

105.

Likelihood

106.

Severity

107.

116.

Critical

117.

118.

119.

Mitigation

equipment failure
120.

Product recall

121.

122.

123.

124.

Loss of critical

125.

126.

127.

129.

130.

131.

132.

133.

134.

135.

136.

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142.

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153.

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159.

160.

161.

162.

163.

supplier(s)
128.

Loss of critical

personnel

164.
165.

STRATEGIC DIRECTION
165.1. From the information above, the Management Review Team devises a strategic direction
which is documented in the records of management review. See the procedure [Management
Review Proc.

166.

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