D079 Task 1 Final

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School

Western Governors University *

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Course

079

Subject

Business

Date

Jan 9, 2024

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docx

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3

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Name: Richard Blake Alley Student ID (STUID): 002004939 Task 1: Project Management A. 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) In the situation presented, I am the proprietor of a small organic food market in my hometown. I decided to start a catering project for various reasons, including the need to meet the growing demand for organic catering and expand my existing business. In honor of our 10-year anniversary, we are launching this initiative, which will serve clients within a 25-mile radius of the market. It is anticipated that the initiative will provide lunch delivery within 60 minutes but that catering events will take a week or more to complete all of the orders. b. (A1B) There are three parties involved in this project: the owner, the farmers in the area, and the end-users (customers). The financial ramifications of the project's success or failure are felt by both the landowner and the farmer involved. The catering service might be highly profitable for them if it is a success, but it could be highly costly if it fails. According to whether the project is successful or unsuccessful, the customers would be influenced as well. The successful completion of the project will provide them with the much-needed fresh organic food delivery and catering service that they seek. If the project does not succeed, they will not be eligible for this service. c . (A1C) There are already concerns about the high expense of the free lunches, which is already causing concern. In addition, there is a difficulty with the product because the local farmer cannot supply it. A lunch delivery service within a 25-mile radius of the customer's location is provided within 60 minutes under the terms of this service. There is just not enough time to prepare the dinner and deliver it to the diner within that time frame, according to my estimations. The existing plan does not appear to be workable. 2. Project Planning a. (A2A) Milestone 1, Week 1: Distribute marketing materials to increase interest among customers within a 25- mile radius of the location. Miles should be plotted to ensure that this is doable to deliver within 60 minutes. Make any necessary revisions to the service guarantee's time or mileage limits. Milestone 2, Week 2: Ensure that the organic items promised are available and that the menu is adjusted to reflect the availability of the organic products. Milestone 3, Week 3: Calculate the cost of the free lunch initiative and make necessary adjustments to ensure that it stays within the $7000.00 allocated cost limit. b . (A2B) Specific: Reduce the cost of products and services by 10% by reducing the amount of food served at each meal and by reducing the number of miles traveled for delivery to 20 or less.
Measurable: Calculate the cost savings associated with using less goods and less transportation. Achievable: Acquire smaller packaging to fit the reduction in the amount of food supplied. Relevant: The food that would be provided would be intended to be prepared quickly and transported effortlessly. Time: By three weeks, we will have a strategy in place for the menu items and transportation. c. (A2C) Risk 1: Because of a scheduling conflict, the local farmer has informed us that he will not offer the lettuce for the salads as initially anticipated this week. Solution 1: You might take various approaches to mitigate this danger. One way is to have a few backup farmers from neighboring counties lined up ahead of time to take advantage of any crop shortages that may occur. To begin with, you provide an alternative to the salad, such as steamed vegetables or fresh fruit as an addition to the meal. Risk 2: The initiative provides a lunch delivery service within a 25-mile radius of the project's headquarters within 60 minutes of placing an order. Driving 25 miles would take an average of at least 30 minutes on a good day. This would only leave 30 minutes for prepping the meal and cleaning up afterwards. Solution 2: Preparing all of the meal ingredients the night before and having them ready to cook in the morning will save time during the day. 3. Project Execution a . (A3A) The promotion plan, which included providing a free catered luncheon to the first ten companies who signed up for the catering service, had already exceeded the budgeted amount by a factor of 10 percent. You would have to reduce your expenses. You could do this by reducing the number of people who are eligible to attend the complimentary luncheon from 30 to 25 participants. b. (A3B) After receiving notification from the farmer, it has been determined that the salad ingredients will not be ready and available for the free luncheon. The remedy to this is to have a line of replacement farmers ready to go before the event. 4. Project Monitoring and Control a . (A4A) . The costs of using another lettuce farmer would be more than they would have been if the original plan had been followed. It would be necessary to reevaluate the budget in order to find ways to minimize costs in another area. It is possible that the entire scope of the project will be negatively impacted if there are no other farmers who are able to offer the produce required within the time frame specified. It would be necessary to extend the scheduled launch date from 30 days to 45 days. This would have a significant impact on the scope and budgeting of the entire endeavor. 2
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