1) Please provide an example or scenario in which you can use more than one risk identification tool in either hotel or restaurant management. Describe this scenario and how you would make use of the tools and for whatpurpose/result?

2) Which of the tools presented can you see yourself using or recommending most often while identifying or analyzing risks within restaurant or hotel industry (choose one)?Why?

3)Are there any tools that we discussed that you would find hard to use in the context of restaurant or hotel management? Why? Is there anything that would facilitate the use of that tool in restaurant or hotel management?