Running head TERRORISM PREPAREDNESS1TERRORISM PREPAREDNESS4.docx

Running head: TERRORISM PREPAREDNESS 1
TERRORISM PREPAREDNESS 4
Terrorism Preparedness: Assessment of the Preparedness of
Chain Restaurants to Prevent and Respond to Terrorist Attack
David Jones
American Military University
HLSS498
Professor Matthew Stork
04/14/2017
Literature Review
Literature on key targets since 9/11
It is possible for an individual to posit that from the viewpoint
of a terrorist, several components of the food supply chain are
easy to attack. This argument emanates from the provision that
terrorist targets are continually evolving, with a considerable
number of terrorist groups choosing locations that could be
considered as relatively easy to attack. According to Henderson
et al. (2010), the instances as well as threat of terrorist attacks
have affected the hospitality industry. The terrorist actions have
the potential to create a crisis in the industry due to the
vulnerability of the restaurant chains and hotels in different
areas. Korstanje and Clayton (2012) posit that terrorists
consider vulnerable targets to demonstrate that the state has
failed to protect the residents and to create fear, panic and
revolt.

One of the most fundamental constituents of the hospitality
industry is the fast food restaurants among other hotel
restaurants. These facilities employ a considerable number of
individuals that focus on providing desired customer service. As
part of the hospitality industry, restaurants play a part in the
growth of the economy of a particular nation through the
employment of a significant number of people (Purwomarwanto
& Ramachandran, 2015). The hotel and restaurant industry also
foster tourism, which contributes to the growth of an economy
through foreign exchange earnings that contribute to an
economy’s positive balance of payments. For this reason, a
considerable number of nations have incorporated tourism as
part of their long-term economic development planning
provision. To accelerate economic growth in the different
nations, it would be imperative for the countries to come up
with strategies that would ensure the safety of the individuals
visiting the establishments in the industry from terrorist attacks.
The need to ensure the safety of patrons visiting different
restaurants is not only a derivative of the need to secure the
economic development of a nation, but also because different
terrorist groups target such establishments. Previously, terrorist
attacks were directed to high value targets such as different
embassies, commercial and governmental buildings, as well as
military bases (Hanson, 2005). However, there is a significant
shift being experienced in the sense that terrorists are targeting
relatively unguarded establishments that are inclusive of
restaurants and shopping malls. A physical assessment of the
location of a considerable number of shopping malls reveals
that they are shifting towards attracting a considerable number
of restaurants. A significant number of terrorist attacks are
being carried out on these soft targets. The relative ease of
attacking such places as well as the difficulty to secure them
effectively makes them key targets.
Since 9/11, terrorists have been identifying soft targets that they
could attack. Even though the soft targets vary depending on
their location, the size of the community around the target,

among other elements, restaurants constitute such targets. With
the consideration that restaurants fall into the category of soft
targets, some of the preventive steps that could be taken are
inclusive of the increment of police patrols around such areas
since they are considered as high-priority sites (Hanson, 2005).
The September 11 attack inspired the creation of laws as well as
regulations that intended to keep potential terrorists out of the
United States. Being a developed nation, restaurants remained
the potential soft targets for the terrorists, thereby creating a
new risk that includes a bioterrorist attack on the nation’s food
chain. In this regard, food contamination could be identified as
the probable target for restaurant chains, which is a
consideration that does not only put the lives of people at risk,
but also has the potential of damaging the economy of a nation.
The evolution of terror threats in hospitality
David Wernick and Mary Von Glinow (2012) provide a
considerable number of instances revealing the evolving
terrorist threats and attacks on different establishments in the
hospitality industry. The examples they provide indicate that
terrorists focused on attacking significant business sectors, such
as the hospitality industry, consequently killing and injuring
many people, as well as damaging the infrastructure of the
different entities in the industry. It would be possible for an
individual to posit that the overall purpose of these attacks,
alongside the fatalities and injuries experienced, is to extort
political as well as other concessions, from different sectors in
the damaged government, including the economic sector.
According to Wernick and Von Glinow (2012), some of the
methods that the terrorist groups used to attack establishments
in the hospitality industry before 9/11 were largely through
bombs and random shootings. The authors indicate that terrorist
wore suicide bombs, consequently detonating them in various
hotels around different locations, while others used suicide car
bombs, guns and grenades. The fundamental reasons the authors
give in line with the selection of the different hotels as targets
include the aspect that hotels are open environments that have

several points of entrance (Wernick, & Von Glinow, 2012). The
traffic in the hotels and restaurants that the terrorists attacked
was high, meaning that they could execute their attacks with the
expectation of a significant number of casualties and damage.
There is a possibility of arguing that the 9/11 attacks
encouraged countries to invest in sophisticated bomb detecting
technology, which is a provision that might have made it
difficult for the terror groups to consider using bombs more
frequently. Based on this argument, gunmen attacks have been
witnessed in various locations. For instance, William Patterson
(2015) provides an account of an attack that happened in a
Kenyan shopping mall, Westgate, which brought the attention of
a considerable number of security agencies to the threat that the
country was facing. Patterson (2015) indicates that four gunmen
attacked shoppers, individuals in different restaurants in the
mall, and the employees in the mall, consequently leaving more
than 65 people dead. The example provided indicates that the
terrorists consider using gunmen as the preferred method to
attack some of the identified soft targets.
In spite of the identified methods as used by the terror groups,
the level of terror threat of the hospitality industry, which forms
part of the food supply chain, lies in its vulnerability. In this
regard, the connection between the hospitality industry and the
food supply chain is based on the close cooperation that the
participants in the industry have with food producers,
processors, and traders. Apart from posing a threat to the food
supply chain, the other methods that the terrorist use to cause
chaos in the hospitality industry is through kidnapping foreign
tourists in a nation (Ekechukwu, 2013). Such kidnappings can
threaten the hospitality industry since tourists are unlikely to
visit destinations where they occur, consequently creating a
negative economic impact to the host nation. In response to the
considered attacks, it would be essential for hotels to implement
technical as well as physical measures that could control the
free-flow of individuals as well as vehicles to the various hotel
areas (Paraskevas, 2013).

References
Ekechukwu, L. C. (2013). Social Disorder And Its Implications
For Tourism Development In Nigeria. Nigeria Village Square.
Hanson, D. (2005). What's next - Soft Target Attacks. Law
Enforcement Technology, 32(8), 18-24, 26-27.
Henderson, J., Shufen, C., Huifen, L., & Xiang, L. L. (2010).
Tourism and terrorism: A hotel industry perspective. Journal of
Tourism, Hospitality & Culinary Arts, 2(1), 33-46.
Korstanje, M. E., & Clayton, A. (2012). Tourism and terrorism:
conflicts and commonalities. Worldwide Hospitality and
Tourism Themes, 4(1), 8-25.
Paraskevas, A. (2013). Aligning strategy to threat: a baseline
anti-terrorism strategy for hotels. International Journal of
Contemporary Hospitality Management, 25(1), 140-162.
Patterson, W. R. (2015). Islamic Radicalization in Kenya. JFQ:
Joint Force Quarterly, (78), 16-23.
Purwomarwanto, Y. L., & Ramachandran, J. (2015).
Performance of Tourism Sector With Regard To the Global
Crisis - A Comparative Study between Indonesia, Malaysia and
Singapore. The Journal of Developing Areas, 49(4), 325-339.
Wernick, D. A., & Von Glinow, M. A. (2012). Reflections on
the evolving terrorist threat to luxury hotels: A case study on
Marriott International. Thunderbird International Business
Review, 54(5), 729-746.
1
Running head: Paper Title
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Literature Review
Type your literature review here….
Research Design
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Running head: TERRORISM PREPAREDNESS IN THE
WORKPLACE 1
TERRORISM PREPAREDNESS IN THE WORKPLACE
5
David Jones
American Military University
HLSS498
Professor Matthew Stork
04/01/2017
Research Question
Are the chain restaurants adequately prepared to prevent and
respond to terrorist attacks in the workplace?

Thesis Statement
Chain restaurants such as McDonalds, Starbucks, and Burger
King, form a prime target for terror attacks due to their
improper security checks on their customers and increased
proliferation of weapons in the hands of terrorists.
Comment by Matthew Stork: Excellent! Concise and
specific.
Research Design
Since the September 11, 2001, attack, terrorist attacks have
been predominantly figured in the national agenda. Companies
and government agencies understand the terrorist's target has
extended beyond the military installations. Currently, terrorists
target areas of mass public access such as schools, pubs,
hospitals, among other. Additionally, several companies are
targeted, not because of the people in the workplace, but
because of the economic impact that would result from
destabilizing such companies.
Chain restaurants are some of the soft targets that receive little
to no attention. The main reason why these restaurants are the
main targets is that of their nature. They receive a large number
of people in a day and terrorists can easily blend in
unidentified. Also, some visitors carry large parcels that can be
used to hide an explosive or other dangerous weapons.
Restaurants can also be attacked in some ways including suicide
car bombs or even using weapons of mass destruction such as
biological or chemical agents (Davis et al., 2006). Thus,
comprehensive preparedness for terrorism in the workplace
must address and take into account terrorism preparedness as
well as response to guarantee human continuity.
In conducting the research, several terrorism threats and a case
of terrorist targeting restaurants will be explored. Case studies
about different chain restaurants will provide important
information about the level of preparedness. Additionally, the
National Preparedness Report (NPR) will also be useful in
gaining insight into the general preparedness in the country.
Many of Americans have forgotten the impact of terrorism

attacks, and little attention is given to preparedness at the
personal level. Like it is mentioned before, people walk into
these restaurants without giving attention to possible threats
that could emanate from an attack.
Furthermore, the consequences of an attack in a chain restaurant
could be quite catastrophic. In the event of an attack with
weapons of mass destruction such as biological or chemical
agents, or explosive in structural collapse, the number of
casualties may be very high. An attack in such places also leads
to economic losses such as insurance and job losses. In a worst
case scenario where a coordinated series of attacks on
restaurants occurs, this could result to regional and national
economic sabotage as it was the case of the airline industry
after the September 11 attack.
In fact, the restaurant industry has been targeted by terrorists in
various parts of the world in the past decades. For example,
Israel has prevented or experienced several attacks against
restaurants on several occasions since the beginning of the
Intifada at the West Bank in the early 1990s. Similarly,
countries like Finland and Turkey have experienced attacks in
restaurants over the years. Also, England thwarted a serious
attack on a Chinese restaurant which targeted members of the
public and could result in thousands of casualties. Last year, the
twenty hostages were killed in a restaurant in Dhaka,
Bangladesh where the attack targeted foreigners. A related
attack perpetrated by an extremist with a machete occurred at a
restaurant in Ohio ((Kempen, 2017; Mueller, 2017).
Apparently, these series of attacks and threats are clear
indicators of the dangers faced by the restaurant sector in the
United States. Time and again, terrorist groups have expressed
the need to attack the US. Thus, any opportunity and weakness
should be sealed by the stakeholders to eliminate the
vulnerability to restaurant attacks within the US. As a result,
the research will delve the level of preparedness in the
restaurants and their response in the event of an attack.
Purpose

The purpose of this study is to carry out an assessment of the
level of chain restaurants preparedness for a terrorist attack and
their response measures to prevent and respond those attacks.
This research will take a close look at the security in chain
restaurants and how their security has improved since the 9/11
attack. The paper will also explore the security measures to
determine if they meet the standards defined by the industry, the
government, and the courts.
Moreover, the paper will examine the partnership, if any,
between the restaurants and the security agencies to help
prevent cases of terror attacks. Traditionally, restaurants and
other private companies relied on private security agencies for
the protection of their customers and private properties.
However, privatization of policing has increased the level of
preparedness among these private security agencies since they
are now perceived to have more authority than it was the case
before (Henderson, Shufen, Huifen, & Xiang, 2010). Currently,
they are actively involved in investigating crimes and making
arrests which show that they also play a major role in thwarting
terror attacks. Whether or not they are adequately prepared for
the task, is a question of discussion that his research seeks to
answer. Nevertheless, several resources have been collected that
will be utilized in the research.
Outline
TERRORISM PREPAREDNESS: ASSESSMENT OF THE
PREPAREDNESS OF CHAIN RESTAURANTS TO PREVENT
AND RESPOND TO TERRORIST ATTACK
I. THESIS
A. Original Thesis: The chain restaurants form a prime target
for terror attacks due to their improper security checks on their
customers and increased proliferation of weapons in the hands
of terrorists.
B. Revised Thesis: Chain restaurants such as McDonalds,

Starbucks, and Burger King, form a prime target for terror
attacks due to their improper security checks on their customers
and increased proliferation of weapons in the hands of
terrorists.
II. INTRODUCTION
A. Terrorists have predominantly changed their contingent plans
for attacks
B. Attacks are no longer targeting military installations but
other sectors of the economy
III. RESEARCH DESIGN
A. Determine why terrorists may target restaurants: the
consequences of an attack in a chain restaurant could be quite
catastrophic (Woods, 2011).
B. Identify different terrorist threats such as weapons of mass
destructions, suicide bombers etc. (Kempen, 2017).
C. Establish remedies for the attacks such as preparedness and
response measures such as partnering with the security agencies
(Henderson, Shufen, Huifen, & Xiang, 2010).
IV. PURPOSE OF THE STUDY
A. State the purpose of the study: Which is conduct an
assessment of the chain restaurants preparedness for a terrorist
attack and their response measures to prevent and respond those
attacks.
V. LITERATURE REVIEW
A. Evolution of Terrorist Threats Since 9/11 Attack
1. Explore literature on key targets since 9/11
a. Hospitality industry form part of the target
b. Restaurants are part of the hospitality industry.
c. Restaurants contribute to national economic growth.
(Cordesman, 2016)
2. Examine literature on evolution of terror threats in
hospitality
a. Use of Weapons of Mass Destruction
b. Suicide bombers
c. Gunmen
d. Other attacks

VI. DISCUSSION
A. Discuss the findings from the literature and case studies
B. Determine why the chain restaurant industry is a prime target
V. CONCLUSIONS
A. The final remarks:
a. Terror threats are real among the Chain Restaurants
b. Chain restaurants should invest in preparedness
Food Contamination
Over the years, many chain restaurants, particularly in the
United States of America, have made a substantial investment in
their abilities to detect, prevent, and respond to incidents and
terror attacks (Sekheta et al., 2006). The chain restaurants are
concerned about utilizing standard practices and creating an
infrastructure which ensures not just protecting the physical
security, but also the issue of food contamination. Currently,
food contamination is viewed as the most probable target of
chain restaurant terror attacks (Xirasagar et al., 2010). Food
defense requires an institutionalized concept of informed
preparedness to unusual changes from the acceptable standards.
Deliberate food contamination continues to be the simplest way
for the terrorists to spread biological, chemical or other
physical agents. The major concern of the security agencies all
over the world is to safeguard the citizens and provide them
with the vigorous environment and safe food as well as water
supplies. Several research studies have been conducted in
several parts of the world to evaluate the deliberate threats
against food chain restaurants and food contamination
(Manning, Baines, & Chadd, 2005; Yoon & Shanklin, 2007). In
doing so, many researchers utilize various methods such as:
analysis of feasibility and effect on the general economy,
analysis of data concerning previous agents and vulnerability of
chain restaurants (Maillot, 2010).
In the food industry, the Hazard Analysis Control Points
approach is utilized to control sanitary threats and averting
unintentional outbreaks (Manning, Baines, & Chadd, 2005). The

approach can also be enhanced to prevent terror activities. For
example, each chain restaurant can implement its own specific
strategy for preventing and managing threats by restricting or
preventing total access to premises and equipment and
monitoring the movement of individuals within the facility.
According to the world health organization (WHO) report, the
food contamination for terrorist determination is a real and
current threat, and also a contamination of food at one location
in the world may result to global public health implication
(cited in Chalk, 2001). Food items in open containers which are
used in the chain restaurants, such as Mc Donald, Starbucks,
among others, are vulnerable to intentional contamination. The
chain restaurants should be working towards hazard
identification and risk assessment. Such strategies can include
only hiring well-known, identified and medically fit drivers and
also restricting entrance with the restaurants.
References
Caponecchia, C. (2012). Relative risk perception for terrorism:
Implications for preparedness and risk communication. Risk
analysis, 32(9), 1524-1534.
Carson, J. V., LaFree, G., & Dugan, L. (2012). Terrorist and
non-terrorist criminal attacks by radical environmental and
animal rights groups in the United States, 1970–2007. Terrorism
and Political Violence, 24(2), 295-319. Retrieved from:
https://ccjs.umd.edu/sites/ccjs.umd.edu/files/pubs/Terr_Political
_violence_varriale_carson.pdf
Chalk, P. (2001). Terrorism, infrastructure protection, and the
US food and agricultural sector. Testimony for the Senate
Governmental Affairs Subcommittee on Oversight of
Government Management, Restructuring, and the District of
Columbia hearing on Federal Food Safety and Security,

Washington, DC, October 10, 2001.
Cordesman, A., H. (2016). The Uncertain Trends and Metrics of
Terrorism in 2016. Retrieved from: https://csis-
prod.s3.amazonaws.com/s3fs-
public/publication/160727_Metrics_of_Terrorism.pdf
Davis, R. C., Ortiz, C., Rowe, R., Broz, J., Rigakos, G., &
Collins, P. (2006). An assessment of the preparedness of large
retail malls to prevent and respond to terrorist attack. A report
submitted to US Department of Justice.
Gawande, A. (2012). Restaurant chains have managed to
combine quality control, cost control, and innovation. Can
health care. The New Yorker. Retrieved from:
http://www.partnersforcommunitywellness.org/wp-
content/uploads/2015/10/big-med-the-new-yorker.pdf
Henderson, J., Shufen, C., Huifen, L., & Xiang, L. L. (2010).
Tourism and terrorism: A hotel industry perspective. Journal of
Tourism, Hospitality & Culinary Arts, 2(1), 33-46. Retrieved
from:
https://fhtm.uitm.edu.my/v2/images/jthca/Vol2Issue1/chap-
4.pdf
Kempen, A. (2017). Terrorism and crime threats to the
hospitality industry Are you prepared?: spotlight. Servamus
Community-based Safety and Security Magazine, 110(1), 28-30.
Retrieved from:
https://journals.co.za/content/servamus/110/1/EJC199508
Maillot, E. M. (2010). Terrorism and the Food Chain. In Threats
to Food and Water Chain Infrastructure (pp. 141-149). Springer
Netherlands.
Manning, L., Baines, R. N., & Chadd, S. A. (2005). Deliberate
contamination of the food supply chain. British Food
Journal, 107(4), 225-245.
Mueller, J. E. (2017). Terrorism since 9/11: The American
cases. Retrieved from:
http://politicalscience.osu.edu/faculty/jmueller/SINCE.pdf
Sekheta, M. A. F., Sahtout, A. H., Sekheta, F. N., Pantovic, N.,
& Al Omari, A. T. (2006). Terrorist threats to food & water

supplies and the role of HACCP implementation as one of the
major effective and preventive measures. Internet Journal of
Food Safety, 8, 30-34.
Woods, J. (2011). The 9/11 effect: Toward a social science of
the terrorist threat. The Social Science Journal, 48(1), 213-233.
Xirasagar, S., Kanwat, C. P., Qu, H., Smith, L. U., Patterson, N.
J., & Shewchuk, R. M. (2010). Preventing Intentional Food
Contamination: A Survey to Assess Restaurant
Preparedness. Journal of Public Health Management and
Practice, 16(4), E7-E17.
Xirasagar, S., Kanwat, C. P., Smith, L. U., Li, Y. J., Sros, L., &
Shewchuk, R. M. (2010). Restaurant Industry Preparedness
Against Intentional Food Contamination: Results of a South
Carolina Survey. Journal of Public Health Management and
Practice, 16(4), E18-E30.
Yoon, E., & Shanklin, C. W. (2007). Implementation of food
biosecurity management plan against food terrorism in on-site
foodservice operations. Journal of Hospitality & Tourism
Research, 31(2), 224-240.

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