D079 Task 1 Submission
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Western Governors University *
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D079
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Jan 9, 2024
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D079 RNM1 or BXM1
- Business Environment Applications II: Process, Logistics, and Operations – Task 1 - Project Management TEMPLATE FOR D079
(RNM1) or (BXM1) TASK 1 SUBMISSION
Name: Miranda Young
Student ID: 010240724
Task 1: Project Management
A. Discuss how you would plan the catered lunch project by completing each of the following 5 distinct project phases: 1. Project Initiation a. (A1A) Describe the project and the need for the project. Include information from the provided scenario for support. The project is to address the increasing needs of the community for fresh catering services in the community. As an organic food market owner, I aim to address these needs by expanding my market by creating a fresh food catering company that will provide locally sourced organic food options to businesses and community members within a 25-mile radius of the market. The launch of the catering business will be in 30 days and launch in celebration of the market’s tenth anniversary of serving the community. As part of the celebration, the catering service will provide free catering to the first ten businesses that subscribe to the weekly lunch catering services.
b. (A1B) Identify three relevant stakeholders and discuss how the project impacts each stakeholder. The three relevant stakeholders are:
Market owner-The market owner as a stakeholder stands to positively or negatively benefit from the project of expanding into the catering industry. Expanding into the catering industry can create more significant revenue through the sales associated with catering to the companies
within the community, as they have a higher price per order, which could provide the market owner with future growth opportunities. However, expanding into the catering industry could
harm the market business. Suppose the catering business cannot acquire the necessary number of company subscriptions to generate the sales volume needed to generate revenues higher than the break-even point. In that case, it will hinder the market’s gains.
Farmers- The catering business's impact on the farmers as stakeholders can affect them in several ways. Should the farmers be able to provide the original amount of produce for the market and the increase of produce for the catering business, the farmers would also generate more sales income. However, there is also the possibility of a negative impact on the farmers. Suppose the farmers cannot provide the needed produce for the catering business. In that case, it is possible that the market owner would look for alternative vendors to supply the necessary produce for both the market and the catering business.
Customers- The catering business's impact on the customers as stakeholders would be beneficial, as it would provide companies and community members with convenient access to fresh food options.
c. (A1C) Discuss whether the project is feasible by addressing each of the three triple constraint components: scope, cost, and timeline. The feasibility of this project can be determined by managing each of the triple constraints scope, cost, and timeline. This project's scope can be described as expanding the market’s business by creating a catering service that will serve companies and community members with fresh food options within 25 miles of the market’s location within one hour of receiving the order. While this project’s scope appears feasible, when we look at the other areas of the triple constraint, it begins to seem less feasible. The project's cost appears as though it can be a significant determiner of its feasibility. The scenario shows that the ten free catered lunches have already exceeded the budget by $700. The timeline for the project does take into account the required time to prepare the meals they offer. However, the market plans to launch the catering business within 30 days, which does not provide adequate time to do some of the necessary planning required for this project, such as the communication essential with the companies to estimate the volume of supplies they would need to have on hand to serve the companies and to ensure that the farmers can supply the catering service with those supplies.
2. Project Planning a.
(A2A) List three milestones for the project plan and provide a timeline for each milestone. The first milestone would be to plan the menu and the cost of any advertising needed to
promote the launch of the new business, such as flyers to be handed out or mailed to local companies and customers. This should be completed by the end of week 1.
The second milestone for this project would be researching the companies and customers within the 25-mile radius and understanding the expected volume of orders and their
expectations of the catering service, such as price point and food options. This should be completed by the end of week 2. The third milestone for this project would be communicating with the farmers that currently supply the market and verifying that they can provide the increased volume associated
with the catering business. Should our current farmers be unable to provide the increased 2
supply associated with the catering business, this would be the time in which we would talk to other local farmers to supply the catering business’s needs. This should be completed by the end of week 3.
b.
(A2B) Write a SMART goal for the project.
S- Reduce the expense of the free catered lunches by $700.
M- Reduce the portion size of the catered lunches by 10%
A- Use cheaper alternatives for serving the catered lunches, such as disposable
containers and cutlery.
R- Review the project budget to identify areas where expenses and spending could be
reduced.
T- This should be completed one week before the launch.
c.
(A2C) Identify two different potential risks to this project’s success and describe how each risk could be managed. Risk 1: Farmers lacking the necessary supply of produce to fulfill the increasing demand for the catering service. The issue of not having the necessary produce was seen when the salad lettuce was not available in time for the catered lunches. One way to mitigate this risk would be to identify and address this issue early on in the planning process by communicating with the farmers to gain an in-depth understanding of their projected growth and harvest schedules and creating corresponding seasonal menus based on their harvest schedule.
Risk 2: The promised window of time in which the food will be delivered. This time constraint can become increasingly difficult for the catering service. With the catering service offering large order services to companies and individual service to local customers, the delivery to companies would require more time and space in the delivery vehicle leaving little room for individual orders. One way to address this would be to have a second delivery vehicle and driver, each focusing on either the delivery to the companies or individual 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.
Review the project charter to use as a guide while evaluating the project’s expenses to see what changes or reductions can be made while maintaining the project's scope. For example, while evaluating the cost of the vendor that supplies food containers and cutlery. We could inquire if that vendor or another vendor offers a bulk purchase discount. Another option would be to evaluate the food preparation processes to identify any inefficiencies within those 3
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processes, such as having too many steps that would increase the required staff necessary to create and package the meals.
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. One of the significant scheduling conflicts with this project would be the farmers not being able to supply the necessary produce for our menu options, as seen in the scenario with the salad lettuce. The way we addressed this risk was early in the planning process while networking with local farmers to supply the necessary produce. We also created a contingency plan that included other local farmers that could provide the necessary produce needed should our regular vendors be unable to.
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. The scheduling and budget constraints could significantly impact the food market and the success of the catering service project. One of the significant scheduling conflicts it the salad lettuce not being available at the time of the launch. This can significantly impact the project's timeline and scope and the companies that have subscribed and scheduled their events. The catering service project, already being over budget by $700 for the 10 catered lunches, significantly affects the project’s scope and the sponsor. Being over budget on the catered lunches impacts the financial resources required for other areas and the project’s sponsor, as any additional funding would come from them.
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, during the initial planning process, the manager could have communicated more in-depth with
the farmers to understand better their expected harvest dates for the various produce necessary for the catering service's products. This would then allow the market owner to create seasonal menus for the available produce or to push back the launch date of the catering service from 30 days to 60 days so that
the desired produce would be available.
Second, during the planning process, performing a risk assessment to identify the possibility and probability of the risks for this project would have allowed the owner to set aside contingency funds to pay for any unforeseen expenses. Had this been done, it would have mitigated the project's risk and the market owner's stress.
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