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Risk Management Principles for Electronic Banking
| Institution | UNIVERSITY |
| Course | BACHELOR OF BUSINESS... |
| Year | 1st Year |
| Semester | Unknown |
| Posted By | stephen oyake rabilo |
| File Type | |
| Pages | 35 Pages |
| File Size | 190.54 KB |
| Views | 3036 |
| Downloads | 0 |
| Price: |
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Description
Continuing technological innovation and competition among existing banking organizations and new entrants have allowed for a much wider array of banking products and services to become accessible and delivered to retail and wholesale customers through an electronic distribution channel collectively referred to as e-banking. However, the rapid development of e-banking capabilities carries risks as well as benefits. The Basel Committee on Banking Supervision expects such risks to be recognised, addressed and managed by banking institutions in a prudent manner according to the fundamental characteristics and challenges of e-banking services. These characteristics include the unprecedented speed of change related to technological and customer service innovation, the ubiquitous and global nature of open electronic networks, the integration of ebanking applications with legacy computer systems and the increasing dependence of banks on third parties that provide the necessary information technology. While not creating inherently new risks, the Committee noted that these characteristics increased and modified some of the traditional risks associated with banking activities, in particular strategic,
operational, legal and reputational risks, thereby influencing the overall risk profile of
banking.
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INTRODUCTION TO CATERING PREMISES
Definition of terms
1. Plant and premises- a plant is a building area mainly used by industries and
premises are slightly smaller than plant
2. Catering outlets- they are various sectors of catering industries where activities
take place
3. Catering systems- are various methods used in preparation, production and
service of food and beverage e.g. cook freeze, convectional cooking
4. Work flow – sequence in which activities follow one another and should be
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5. Building fabrics – materials used to construct a building or a plant e.g. stones,
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6. Catering processes – the flow of items from one department to another e.g
receiving goods – storing – issuing – production/preparation and selling
Objectives of catering management
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arrangement of property e.g. large equipment
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3. Helps caterer to be able to select appropriate equipment for a particular catering
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1. Lay the napkin face down in front of you.
2. Fold the napkin in half.
3. Fold the napkin in quarters.
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SERVICE TECHNICAL SKILLS
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