Question 2 (Marks: 20) Read the following scenario and answer the questions that follows. Ben's Bistro Ben's Bistro is situated in a small town, serving food made from fresh, local produce. Ben is the owner and manager, and he employs five people. The employees include a chef, waiting staff and cleaning staff. Ben's Bistro receives food deliveries only twice a week from one supplier. With each delivery, Ben needs to ensure that he balances the risk of running out of ingredients with the risk of being overstocked which could lead to waste. @ The Independent Institute of Education (Pty) Ltd 2022 Page 3 of 21; 22; 23 2022 Q.2.1 Briefly explain the key features of the risk identification process to Ben's Bistro. (10) Q.2.2 Identify a supplier risk that Ben's Bistro could face and provide a possible response (4) to mitigate the risk. Q.2.3 When considering the 'total cost-of-risk' to an organisation three risk management (6) objectives need to be considered. Determine these risk management objectives that Ben's Bistro should consider