Assignment 3 - Feasibility Assessment (1)

docx

School

Texas A&M University *

*We aren’t endorsed by this school

Course

320

Subject

Information Systems

Date

Feb 20, 2024

Type

docx

Pages

Uploaded by GrandProton748

Assignment 3: Feasibility Report Background During a typical organizational IS project selection process, an IS project manager or systems analyst may be asked to complete a feasibility study to both fully assess the viability, practicality, and profitability of a proposed project based on the potential risks, constraints, challenges, and benefits associated with the project. The goal is to proactively determine the likelihood the project will have an impact on one or more of the organization’s strategic priorities. In many organizations, the Project Selection Committee and the organization’s Executive Leadership will rely on the contents of the feasibility study to make a “go or no go” decision on the project. Instructions - Bob Beatty and Raynette Oglesby at the Mountain Creek Lodge recently partnered with the members of the family to develop the organization’s three-year strategic intent document (strategic plan). The top priority in the strategic plan was “to continue to provide their valued guests with legendary customer service”. To successfully achieve this strategic priority, family members identified possible projects that they believed would significantly enhance and improve the customer’s experience at the lodge. These projects included: a. Improving the inn’s current reservation system. b. Improving the inn’s facility maintenance process. c. Exploring web and social media marketing and promotion. d. Expanding inn amenities to support the next generation of guests. e. Improving the eatery’s order taking and fulfillment process. f. Adding a dine-in eating option at the eatery. g. Adding a bar to the eatery. h. Developing a device app that would allow customers to place an online order for convenient pick-up at the eatery. - Bob Beatty and Raynette Ogelsby performed an informal survey to determine which of the proposed projects their valued guests believed was a “top priority”. Bob Beatty and Raynette Oglesby also completed a targeted review of the guest service options and amenities that are offered by resorts, hotels, motels, and inns in the Enchanted Circle Region of Northern New Mexico. Finally, Bob Beatty and Raynette Oglesby hired a local business consultant to help the family determine which of the proposed projects would have the most impact on the future financial success of the business. Based on their efforts, Bob Beatty and Raynette Oglesby decided they would like to explore the possibility of creating and implementing a device-based application that would allow customers to place orders at the eatery for convenient pick-up during Rodeo Ray’s hours of operation. - While Bob Beatty and Raynette Oglesby are “fairly confident” with their decision to pursue the development of an order ahead eatery app – they wanted an experienced third-party IS professional to perform a feasibility study to assess both the risks and benefits associated with this exciting new project. You have been hired by Bob Beatty and Raynette Oglesby to complete a targeted Feasibility Assessment of the project. The details from your study will determine whether the project is funded by the Mountain Creek Lodge. 1

Instructions ▪ Most feasibility studies would start with the completion of five “foundation setting” steps before assessing the specific feasibility factors identified by the organization: project opportunity, objective(s), scope, risks, and market research. Bob Beatty and Raynette Oglesby completed the market research and project risks. Bob Beatty and Raynette Oglesby had the local consultant develop the project opportunity and project objective(s) and scope for the projects they believed best supported the lodge’s future growth and success. The following is the information developed by the consultant for the eatery app project: Project Opportunity − Research by Bob Beatty and Raynette Oglesby found that many restaurants had either implemented or were considering implementing on-line and mobile-app ordering. − On-line and mobile-app ordering has become popular with the “next generation” of outdoor enthusiasts because they do not want to “wait in line for food”. They would rather pick- up their food and take it with them to the slopes or the mountains. − Customers stated they did not like waiting in line to place and get their order in bad weather. A food “pickup and go” option was simply better when it was raining or snowing. − Some customers stated they would often simply not choose to stop and get food if they saw a line at the eatery. On-line and mobile ordering at other restaurants greatly decreased customer wait times on orders – thus decreasing the wait line. Customers were more likely to frequent the eatery if they knew they would not have to wait in line. More customers meant more sales and profit for the restaurant. − On-line and mobile-app ordering eliminated the need to have employees involved in the order taking and payment steps in food service process. This meant they could spend more time serving in-store customers – thus generating more sales and profit. − Bob Beatty and Raynette Oglesby would like to complete this project in less than 6 months. Project Objective(s) − Objective 1 : Plan, design, develop, and implement any project that will positively impact the level and quality of customer service the lodge can provide its valued guests. − Objective 2 : Explore opportunities to reduce operational costs and enhance profits without sacrificing the lodge’s commitment to exceptional customer service. Project Scope - This project will be dedicated to the development of a food and drink ordering application that can be accessed by eatery customers on their mobile phone. - Eatery customers will be able to order from a limited menu of food and drink items. - Eatery customers will be required to pay online using a credit card. - Eatery customers will be required pick-up their order. Project Risks - The eatery does not have any full-time professional IS staff. - The eatery currently uses a third-party business for credit card processing service. - The eatery does not have a space for order pick-up. - The eatery is not sure how the addition of phone ordering will impact current eatery operations and staff job responsibilities. 2

Market Research - Bob Beatty and Raynette Oglesby partnered with the Taos Restaurant Association to conduct a survey of its members to determine the impact BOPIS customer applications (Buy- Online, Pick-up in Store) were having on restaurant sales. The survey found that BIOS orders in area restaurants increased 66% from 2022 to 2023. - According to research conducted by the NDP Group in 2018, online restaurant ordering was growing 300% faster than dine-in traffic at that time. - According to Fiserv, BOPIS usage is most popular at restaurants. BIOS is nearly ubiquitous amongst Millennials and Gen Z, with 85% of consumers leveraging the service. - According to a Food Logistics, 50% of adults have ordered food on a BIOS app. Use of a BIOS app to order food has been embraced by Millennials (69%) and Gen Z (63%). ▪ You are being asked to complete the remainder of the feasibility report by providing clear, concise, insightful, and thoughtful information concerning the practicality and value of pursuing the completion of this project. ▪ You will need to use the project opportunity, project objectives, project scope, project risks, and information provided in the case to perform an assessment of the proposed project based on the following targeted feasibility considerations: 1. Technical 2. Operational 3. Financial 4. Organizational 5. Human Resources ▪ The report should have a report name, report date, and your name as the consultant. ▪ The report should then include the provided information (e.g., project opportunity, project objectives, project scope, and project risks) followed by your assessment of the proposed project - based on the five feasibility considerations. ▪ The report should provide “supporting bullet points” under each feasibility consideration that will provide Bob Beatty and Raynette Oglesby with your “expert assessment” of the risks and opportunities associated with each feasibility consideration. ▪ Your final bullet point for each feasibility consideration should be a feasibility rating score ranging from 1 to 10 with 1 being “this project has high risk and low value” to 10 being “this project has low risk and high value”. ▪ The final summary paragraph in the report should provide a final feasibility score by adding up the scores from the previous five sections. You must then recommend to Bob Beatty and Raynette Oglesby that they either “pursue this project” or “do not pursue this project”. You must provide – at a minimum – FIVE points to support your recommendation. ▪ Your report MUST be a “consultant quality” report. Poor formatting, poor grammar, misspellings, unprofessional structure, and bad punctuation will impact your assignment grade. 3

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version

Access to all documents
Unlimited textbook solutions
24/7 expert homework help

Grading ✓ This is an individual project. ✓ You are free to use information presented on websites, your text, and in class to assist you in successfully completing the assignment. ✓ You grade will be based on the clarity and completeness of your analysis. ✓ Please print single-sided when printing your report. ✓ Reminder: please craft a “consultant quality” report. 4

Assignment 3: Feasibility Report Grading Form Name: ___________________________________ Grade (0 to 10): _________ Evaluation Metric Did Not Meet Met Exceeded Expectations Expectations Expectations The report includes: a report name, your name, and the current date. The report includes the following five sections (project opportunity, objective(s), scope, risks, and market research) that were provided to you to help you complete the remainder of the feasibility report. KEY GRADING POINT: The report includes five distinct sections for each of the five feasibility considerations. Each consideration includes clear, concise, insightful, and thoughtful supporting points intended to guide the practicality and value of pursuing the completion of this project. Each feasibility consideration includes an appropriate feasibility rating score. At the end of the report – there is a summary section that provides a final project feasibility score. This score represents the summation of the scores from the five sections. KEY GRADING POINT: The report must include a definitive statement regarding whether or not your client should pursue this project. The statement should be followed by a minimum of FIVE points to support your recommendation. Comments: 5

Assignment 3 - Feasibility Assessment (1)

Related Documents