1.1. The purpose of this procedure is to define key elements of the organization Ltd management system.

1. [
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
1.5. Courdeau Catering Nig Ltd provides the following Products or Services :
• Catering
• Housekeeping
• Laundry
• Facility Management
3. INTERESTED PARTIES
1.6. “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:
Interested
Party
Internal or
External
Reason for Interest
Customers/Clien
ts
External Direct recipient of our Products or Services, Customer
Satisfaction, Quality of service, Timely delivery of products.
Owners Internal Profits, dividends, business growth, reputation, sustainability
etc
Employees Internal Responsible for realization of our Products or Services, Job
Security, Promotion, conducive working environment, Good
salary, training etc.
Suppliers
(vendors)
External Provide supporting services or raw materials, profit, prompt
payment, business continuity, good relationship etc
Govt/Regulators External Dictate controlling regulations that impact on the
management system and our Products or Services, Tax,
social Responsibility.
Certification External Assess conformity of Courdeau Catering Nig Ltd to ISO
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Interested
Party
Internal or
External
Reason for Interest
Bodies 9001 and so must be kept notified of changes to the QMS.
Competitors External Provide challenges to our ability to provide Products or
Services to customers. Loss of business.
Host Community External Social corporate responsibility, employment, social
amenities, security
Banks/Issuance External Profit loan repayments, deposit of cash, timely payment of
premium, safe operation
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4. INTERNAL ISSUES OF CONCERN
1.7. The following are issues of concern which have been, or may be, raised by internal interested
parties.
Type Issue Bias
Technological Courdeau Catering Nig Ltd currently does not have all
adequate technological resources to consistently produce its
products
Negative
Employee base Availability of skilled workforce in the area remains high Positive
Employee base Employee turnover is low Positive
Supply Chain Quality issues pertaining to raw materials or critical services
may not be addressed properly when using sole source or
limited-source suppliers
Negative
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5. EXTERNAL ISSUES OF CONCERN
1.8. The following are issues of concern which have been, or may be, raised by external
interested parties.
Type Issue Bias
Competition
Courdeau Catering Nig Ltd has significant competition in
this market at this time.
Negative
Society & Culture
Products or Services not present any particularly
controversies that would result in negative reactions from
society or the public.
Neutral
Labor
Statutory/Regulat
ory
Economic
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6. ORGANIZATIONAL RISKS
1.9. 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:
Risk
Likeliho
od
Seve
rity
Mitigation
Business interruption due to
natural disaster
Low High Develop Business Continuity Plan
Business interruption due to
labor dispute
Critical equipment failure
Product recall
Loss of critical supplier(s)
Loss of critical personnel
7. STRATEGIC DIRECTION
1.10. 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.
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