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ASSIGNMENT 3: PROJECT PLAN
Table of Contents
Introduction    3
1. Project Approach    3
2. Project Scope    4
3. Project Cost    5
Food Manufacturing Cost Plan    6
Project Cost Plan    7
Structure of Funding the Project    7
Project Funding Structure    8
4. Project Milestone and Timeline    8
Project Milestones    8
Project Timeline    9
5. Billing Timeline    11
6. Quality and Risk Management    12
The Risk Factors    12
Quality to be Improved    13
Risk Mitigation Approach According to the Enterprise Risk Management    14
7. Assumption    15
Conclusion    15
References    17
Introduction
In order to develop a project management a proper strategic planning is required. A project plan is a sequence of certain formal documents that elucidate the execution and implementation and control certain stages of a project. The plan should deal with the contemplation for resource and risk management and communication, which thereby also includes cost, scope, quality, milestones and schedule baselines. Therefore, in order to plan all these things, proper guidance is highly required in order to execute the plan successfully. The goal of the plan should be well defined with progressive set up as well as constructive dealing with a productive team
1. Project Approach
Before beginning with the project planning, the management should first discuss the various approaches required and which are to be initiated in order to define the plan. Firstly, the basic criteria of our project should be analysed through Waterfall Methodology where both the customers and the stakeholders’ requirements are congregated at the outset of the project itself and thereby maintaining a sequential procedure our project is planned in order to meet those requirements (Umbrico, Cesta, Mayer & Orlandini, 2018).
Secondly, we follow the Critical Path Method where we prepare our project schedule and guide the project managers to create a proper timeline for the project. This method includes the recognition of every task vividly in order to judge the dependencies between them. It helps us to estimate the duration of the project, to calculate the task, to focus the plans and control the critical activities involved, set the project milestones as well as deliverables and even set the stakeholders expectations.
Thirdly, we deal with the Integrated Project Management, which thereby helps us to ensure the certain elements that will be coordinated. It involves and manages different stakeholders with their resources in order to standardise our plan and processes. Fourthly, we involve Agile Methodology. According to Beerbaum (2019), it focuses on the improvement of the plan of the project with the help of developmental cycle known as sprints. This process involves customers’ collaborations, proper documentation, negotiation and following the changes in the plan.
Our project therefore enhances and focuses on customer satisfactions, improvement in the service quality produced, building up a strong relationship with the customer, usage of Sigma to analyse the plan, controlling the project budget, maintaining a hygienic ambience and thereby producing a happy customer. Though certain risk factors such as unprepared budget planning, unsolved project conflicts, poor quality task implemented are involved but still our project assured to provide the best quality service in order to meet customers’ expectations.
2. Project Scope
In order to satisfy the requirements of the customers, project planning provides certain scope. Firstly, the scope is to produce happy customers and standardised employee approaches. Serving good food is not only the only procedures and service to be maintained in a restaurant-oriented business. It should also focus on the basic requirements of the customers and accordingly providing the employees certain training about how to deal with the customers.
The quality of the food should be improved and services should touch the heart of the customers. Food chain supply should be controlled properly utilising certain project approaches. Customer’s feedback should be welcomed whole-heartedly as rectifications should be applied if needed (Fashina, Abdilahi & Fakunle, 2020). In case any complaints occur from customers’ side, the management should deal it tactfully and politely ensuring not to be repeated in future. Quality of the management should be improved in order to attract the customers’ attention to choose our service.
According to Filimonau, Lemmer, Marshall and Bejjani (2017) , the Dominos management should re modify their menu items and serve several other foods along with Pizza so as to grab the attention of the customers and encourage them to try various other delicious dishes along with Pizza served by them. Upgrading the software is required in order to check the various feedbacks and reviews provided by the customers and also to track the Pizza lovers’ locations and thereby increase delivery rate on that particular areas.
The time management factor should be improved as when long wait suffocates, the customers thereby force them to choose some other places where foods are served within just few minutes. Therefore, number of employees should increase so that time factor can be dealt properly. Delay in refund should be avoided and the money they deserve should be return to them in order to gain their trust level. Several surveys should be initiated in order to identify the customers’ feedback and their satisfaction level (Derenska, 2018). The employees should be guided properly by their managers.
3. Project Cost
As we provide an expensive food item, our project budget is in the higher zone. Maintaining a hygienic ambience with standard and modern furniture with proper sanitisation system charged minimum, which is a bit high according to our budget plan. Serving expensive food items along with Pizza, includes costly cheese of butter mayonnaise expensive breads various creams vegetables non-veg items along with the other soft drinks charged a bit higher according to our...