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Homework answers / question archive / Project Management Discuss how you would plan the catered lunch project by completing each of the following 5 distinct project management phases: 1

Project Management Discuss how you would plan the catered lunch project by completing each of the following 5 distinct project management phases: 1

Project Management

Project Management

Discuss how you would plan the catered lunch project by completing each of the following 5 distinct project management phases:

1.  Project Initiation  

a. (A1A) Describe the project and the need for the project. Include information from the provided scenario for support.

 

     The main goal of this project is to begin a catering business that supplies locally fresh sourced organic food. The catering business must deliver quality organic food within a proximity of 25 miles within an hour. There is a demand for organic lunches in the local area and should be profitable within the year.

 

b.  (A1B) Identify three relevant stakeholders and discuss how the project impacts each stakeholder.

 

           In this scenario, three relevant stakeholders are farmers, employees, and owners. The farmers are stakeholders because they are responsible for producing organic food. The farmers must supply fresh produce punctually and proactively inform the catering business of uncontrollable environmental situations that negatively affect the fulfillment of products. If farmers cannot provide supplies for the catering business, they may lose their orders from the catering company and can lose profit. Employees are stakeholders since they can lose their job if the catering business deteriorates. The employees must be appropriately trained by human resources to provide quality food efficiently while providing the best possible experience for clients. Finally, the market owner owns the business; therefore, they are the stakeholder. If the catering business fails, the owner loses the financial investment in the company and may lose potential profits. The owner must provide managerial functions to ensure business success.

 

c(A1C) Discuss whether the project is feasible by addressing each of the three triple constraint components: 1. scope, 3. cost, and 2. timeline. CLARITY Discuss whether the project is feasible or not for each of the three triple constraint elements.  Feasibility is defined as a study/analysis that takes all its project factors into account; describe/outline planned services. Discuss if the initial project plan is ‘feasible/possible’ considering the scope (size/tasks), the cost (budget), and timeframe (schedule).

           The project scope is to serve a sizeable amount of freshly made organic quality food to satisfy the demand of local consumers. However, the scope of delivering newly created food within 60 minutes of being made, distance ranging from no greater than 25 miles, is not feasible. Furthermore, an uncontrollable environmental situation may arise; it may delay past the time frame. The ramification of these circumstances would reduce the food quality, incapable of fulfilling the promised result. Furthermore, the timeline is not feasible due to the plan to establish a catering business in 30 days, preparing the entire necessary supplies of organic produce, which is unrealistic and impossible. Additionally, seeking a substitute farmer that supplies needed materials will resolve insufficient if the current farmer abandons to provide supplies. Ultimately, supplementary menus are unavailable if there are materials deficiencies and hardly an alternative option. The budget is over the cost limit and presents obstruction in profit.

2.  Project Planning

a.  (A2A) List three milestones (goal) for the project plan and provide a timeline for each milestone.  

 

           The general purpose of the project plan is to provide catered lunches from organic food sources to local clients due to high demand. Certain subsequent milestones must be feasible to fulfill the current obligation of the business launch. The first milestone will transpire by researching, discovering, and establishing partnerships within the first month with various farmers in the local area, depending on the quality of the produce. The company will negotiate the price with qualified farmers depending on the quality of the supply and demand. Additionally, the company will acquire reinforcement of farmers to replace the shortage of supplies. The second milestone will be carried out by the third month, inspecting and analyzing the busy population encompassing the 25-miles radius scope. This investigation will allow realistic revision of the transporting distance assessing geographical information to prevent tepid delivery. The third milestone will occur in the sixth month, and the company will create replacement menus. By creating additional menus, the company will be able to substitute for different organic quality meals in case of a shortage of supplies. Finally, the company will aggregate total prices for supplies, services, and meals to charge clients affordably.         

b. (A2B) Write a SMART goal for the project.

 

  S- The business must apply organic supplies provided by local farmers as advertised

 M- The catering business will profit 8% within a year and increase thereafter

 A- The business providing the same equal quality as in-store food

 R- Establishing affordable business operation that does not tarnish profit potential

 T- The orders placed must be delivered within an hour

 

c.  (A2C) Identify two different potential risks to this project’s success and describe how each risk could be managed.

 

          The company’s insufficiency of the additional farmer partnership will ostracize profit potential. It is essential to seek collaboration with diverse farmers in the local area for replacement. The inclusion of fallback menus will aid in efficiency and productivity if complications arise. The additional risk would be delivering food within 25 miles in 60 minutes. Instead of traveling 25 miles, substitute for reduced distance by accompanying the local area. Thus, the food quality will remain fresh during delivery providing a pleasant experience for customers. 

3.  Project Execution

a.  (A3A) Discuss a way to address being over budget by 10 percent. Include information from the provided scenario for support.

 

      The project budget can be reduced by searching for new supply connections at lower costs or charging an increase in the food price. The scarcity of supplies would elevate the inflation rate and the cost, especially if the demand is high. On the other hand, substituting for less expensive alternatives would decrease the cost of the food to keep customers satisfied. As a result, it is significant that farmer partnerships are contingent and supplementary in case of last-minute termination, which would be detrimental to the business.

b.  (A3B) Discuss a way to address a scheduling conflict that could affect the timeline of the project. Include information from the provided scenario for support. CLARITY Discuss how to manage/address/fix a scheduling conflict that could affect/disrupt/change the projects schedule.

     

           The scheduling conflict could affect the timeline by launching a catering business within 30 days without preparation. It is essential to start modest without haste to avoid complexity contrary to the significant opening of the company. This operation will allow ease in managing their business, releasing service for limited consumers then eventually spreading to the general public.

4.  Project Monitoring and Control

a.  (A4A). Discuss how scheduling conflicts and budget constraints could affect the scope of the project. Include information from the provided scenario for support. CLARITY Discuss how both scheduling conflicts and budget constraints (going over budget) can affect the project's scope (projects feasibility).

     

           The scheduling conflicts and budget constraints that could affect the project's scope would be accomplishing profit within a year. Due to the scope creep, it would be unfeasible to predict a factor that encompasses an uncontrollable environment. For instance, unfortunate accidents may occur during delivery, such as weather, traffic accident, etc. All these components can negatively affect the business outcome and profit.

     

How that could happen conflict affect boundaries within the goals boundaries set out

      

5.  Project Closure

a.  (A5A) Discuss two ways to change how the project was planned, considering the timeline and budget conflicts that were encountered.

 

            First, I would form modifications to the starting date of the business to a year maximum. By extending the deadline, I would arrange a better partnership with farmers to establish and reinforce supplies for the company. In addition, it would prevent last-minute pull-back from interfering with the operation without loss of potential profits and customers. Secondly, I would change event planning and budgeting due to cost overrun by decreasing subscribers. Furthermore, bringing catered lunch for twenty-five people instead of thirty people reduces costs and time. Finally, these adjustments would alleviate timeline and budgeting complications. 

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