I haven’t worked in industry but from the previous jobs that I’ve had there are many enterprise environmental factors and organizational process assets.
In terms of the culinary field, an example of an enterprise environmental factors include the pos system used for retail where orders are made and when workers can sign in and out. Another example would also include the workers, the scheduling program that we use in order to alert people when they have their shift.
In terms of process assets, we use recipes and workplace rules to keep order and keep consistency in the products.
If I were to start a project using these inputs, I would first ask the former and current workers for some input on improvements that I can include in the project so that I can reach the best possible version of the project. Then using the scheduling program, I will figure out who works when on what days. Also using the scheduling program, I can tell who signed in at what time and when they signed out so that I can give their pay based on the amount of time that they worked.