IDD 1098

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Asian Business School *

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7003

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Management

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Nov 24, 2024

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Uploaded by ChancellorQuail1879

Business case and project scope management planning Due to the shift in consumer eating preferences over the last few years, the number of chains serving vegan food has significantly increased. One of the top restaurant chains in The UK, Fussy Vegan, has a wide selection of vegan food on its menu. In a welcoming setting, the restaurant offers delicious food. The food chain's main goal is to implement a business strategy that controls the order placement and order fulfilment processes. Management of order delays and customer satisfaction initiatives are the company's main priorities. Providing efficient customer service is the fundamental core procedure of this industry. However, managing the bottleneck process and obtaining organic ingredients for high-quality food is this company's main issue (Marnada et al. 2022). Offering customer-focused services is what makes this business valuable. It's critical to concentrate on both the ordering process and the quality of vegan food in order to enhance customer service and food services. The management of the organic ingredients' supply chain and overall processing time must be improved. Main priorities for the company are customer satisfaction and retention. By combining two strategic objectives, the lean process aids the organisation in managing the Critical Success Factor. First, by taking less time, the service quality will improve. A second strategy is to manage the supply of organic ingredients to deliver high-quality food. Both strategic objectives support strong customer retention and cost management for the company. Through controlling tier order placement services, the supply chain for organic ingredients, and customer service, Fussy Vegan aims to govern food quality and quantity. Finding ways with and without additional value is a component of the business process. Managing the restaurant employees to achieve a shorter delivery time is the major goal of the company. A company's goal is to track the key actions that could decrease delivery times, boost customer satisfaction metrics, and control the supply chain process. The research indicates that it's critical to define the business's scope and bounds. Similar to that, the purpose of Fussy Vegan is to oversee all of the tasks, resources, plans, and outputs associated with running a restaurant (Hayat et al. 2019). It has been determined that the project's major goal is to identify the principal players in the company's operations and to assist in managing the associated processes and restrictions. It can be said that setting the project's parameters and scope helps to uncover important project management variables. Defining the project's scope involves the following steps:

 With the help of important stakeholders, you were able to define the business's inner and outer scope.  The project's restrictions can be avoided with the aid of stakeholder collaboration.  Identify the main underlying tenets, supporting documentation, and fundamental conditions for cost-effectiveness. This project's scope is mostly limited to the timing and quality control of food delivery at Fussy Vegan in The UK. The major goals of the project are to promote effective services and manage consumer pain. To establish best practises and put the required adjustments into place, extensive study and research have been conducted. In order to cut costs and increase customer happiness, Fuzzy Vegan's effective strategy is to combine vertical QSR for the business chain. High-quality vegan food made with organic ingredients is now available thanks to the integration of an efficient supply chain strategy. The accountability for my responsibility can be met by employing the project responsibility matrix. In close coordination with job duties and responsibilities, these obligations also include controlling cost, time, changes in supply and scope, and service quality. There are several obligations that come with being a senior management in a company. Similar to how it's crucial to control the supply chain in Fussy Vegan, management of the workforce and customers is also crucial (Hassan and Asghar, 2021). Yet, putting such changes into practise and ensuring that they are in line with corporate goals calls for extremely effective management abilities. The goal in

the Fussy Vegan situation is to manage the resources of time, money, and quality in order to keep the customer-centric focus. It's crucial to look into the historical study of the business problem and establish its scope in order to attain the successful conclusion of strategic management. The research indicates that effective strategies are needed to support the project's goal given the triple constraints of the business, which are time, scope, quality, and money. These restrictions help to pinpoint specific problems, such as location, order placement, supply chain costs, staff productivity, and food quality. To combine qualitative research, however, a number of approaches have been developed (Tereso et al. 2019). To differentiate between the techniques and choose the best option, the business stakeholders must, however, be careful. It may be possible to find insights about the time, cost, and quality of service the restaurant provides by segmenting data based on client experience and frequency of visits. The frequency of client visits and the intensity of those visits are two metrics that can be used to evaluate the food's quality and the restaurant's delivery schedule. The management of the quality of the food supplied to the restaurant, however, can also be aided by visiting the suppliers' organic farms. Many vegan establishments continue to underestimate the calibre of vegan food, which raises the risk of time and financial constraints as well as cost-related issues. Project time management planning The Fussy Vegan business relies heavily on the active observation and assistance of its ground staff for consultation and strategic plan implementation. Structured interviews have been used to carry out the quantitative technique, and data has been gathered from primary sources. For the primary data analysis, client information is gathered in order to better understand consumer expectations and the baseline score. For the purpose of gathering data, the "GEMBA" method, which involves gathering information from the Fussy Vegan restaurant's actual site, has been put into practise (Thesing et al. 2021). Therefore, it is crucial to use Process maps and Value Streams to make sure that the quantitative research approach's process identifies the business's Critical Path. The objective of putting qualitative analysis into practise is to gather nonvalue-adding components, address bottleneck problems, measure intervention metrics, and confirm any potential deviations.

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Data from the company's clients, employees, and other stakeholders are essential for gathering pertinent data and supporting business outcomes. Quantitative analysis allows for improved findings by measuring quantified sources of information or data. The project's focus is on managing the time it takes to fulfil orders and the quality of the cuisine by using organic products, which are based on two strategic goals. Customers' frequency of visits, their opinions of the cuisine, and the experience of the personnel are the three sources of data that will be needed to support the project's goal. Analysis of consumer happiness and comfort when visiting Fussy Vegan will be aided by statistics on the frequency of client visits. Data from customer reviews on food quality aid in determining the level of food quality that customers desire. Last but not least, the staff's track record of handling consumers within the appropriate delivery window (Stanitsas et al. 2021). As the majority of these resources were acquired from the company's most important stakeholders, it is clear how crucial it is to collect data directly from the intended audience. The research has determined that quantitative data considerably supply a wide range of studies. The development of complexity and depth to assess the importance of the business scope is made possible by quantitative analysis. An efficient technique of integrating the information gathered on customer behaviour, meal delivery, and employee satisfaction is needed in order to determine the origin and extent of the company problem. The establishment of suitable controls for business scope has been determined to be important by the research. The staff experience can be assessed with the aid of human resource management. The feedback system can be used to assess customer experience and record the necessary actions. Customer retention can be managed using a variety of technologies. Spreadsheets used to record information about the provider, time reports for order delivery, and routine customer visits are a few of the popular methods that can be utilised for manual assessment. Activities Month 1 Month 1 to 2 Month 2 to 3 Month 3 to 4 Month 4 Month 4 to 5 Mont h 5 to 6 Plan selection Setting Goals

Data gathering Budget creation Task allocation Collection of primary data Collection of secondary data Analysis of collected data Collecting findings Conclusion Development of rough overdraft of the project Submission Table 1: Gantt chart Project cost management planning A plan that is expressed quantitatively over a set time period is referred to as a budget. A plan that is phased over time is referred to as a cost baseline, on the other hand. To compare results and determine the actual progress, such a baseline is required. An expression of the relationship between project timing and the ensuing time estimates is a cost baseline (Armenia et al. 2019). Time-phased budgets are essential because they allow project managers to track the cost performance of a project. The creation of a cost baseline entails adding up expenditures that are approximated by time, indicating specific costs and the timeframe in which they are anticipated to occur.

Description Amount (£m) Budget 1 Project and task cost 0.50 Risk management cost 0.10 Work schedule cost 0.10 Assets and other costs 0.30

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Reference List Marnada, P., Raharjo, T., Hardian, B. and Prasetyo, A., 2022. Agile project management challenge in handling scope and change: A systematic literature review. Procedia Computer Science, 197, pp.290-300. Hayat, F., Rehman, A.U., Arif, K.S., Wahab, K. and Abbas, M., 2019, July. The influence of agile methodology (Scrum) on software project management. In 2019 20th IEEE/ACIS International Conference on Software Engineering, Artificial Intelligence, Networking and Parallel/Distributed Computing (SNPD) (pp. 145-149). IEEE. Hassan, I.U. and Asghar, S., 2021. A framework of software project scope definition elements: An ISM-DEMATEL approach. IEEE Access, 9, pp.26839-26870. Tereso, A., Ribeiro, P., Fernandes, G., Loureiro, I. and Ferreira, M., 2019. Project management practices in private organizations. Project Management Journal, 50(1), pp.6-22. Thesing, T., Feldmann, C. and Burchardt, M., 2021. Agile versus waterfall project management: decision model for selecting the appropriate approach to a project. Procedia Computer Science, 181, pp.746-756. Stanitsas, M., Kirytopoulos, K. and Leopoulos, V., 2021. Integrating sustainability indicators into project management: The case of construction industry. Journal of Cleaner Production, 279, p.123774. Armenia, S., Dangelico, R.M., Nonino, F. and Pompei, A., 2019. Sustainable project management: A conceptualization-oriented review and a framework proposal for future studies. Sustainability, 11(9), p.2664.

IDD 1098

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