Purpose
The purpose of this document is to effectively demonstrate the main work necessary for setting up of a catering service business. A project plan provides an effective guideline to the project team regarding the schedule, budget and the resources need of a project (Krishnamoorthi & Mathew, 2015). The resources in a project are considered to be an important project need as the project’s success depends on how effectively the project team works as per the tasks allocated to them (Mattel, 2015). The setting up of a new business requires several tasks to be executed in a planned manner and therefore, this plan is prepared that aims in providing a guideline to the team about the process of setting up of a catering business.
Background
The project is based on setting up of a catering service. A request for providing guidance for setting up of the catering business is received. For better identification of the needs of the clients, meeting with the client have been organized to understand their requirements. As per the requirements of the clients, an effective guidance is provided to the project owner in identification of the business needs and for setting up of the new catering service business in a suitable location (Meredith, Mantel Jr & Shafer, 2017). For having a better understanding of the critical requirements and the needs of setting up of a catering service business, the records and the documentation of the similar projects that were successfully completed in the past are evaluated to get a better understanding of the scheduling needs, the budgeting options along with the key constraints of these type of projects (Kerzner, 2017). Researching the similar projects that have been conducted in the past, have further provided an understanding of the controls that are required to be enforced within the project for its successful completion.
Requirements of the Project
Requirements gathering is a vital task related to any undertaken project. Since this project aims in setting up a new business, the main client requirements were needed to be identified. Understanding the client’s requirements was essential to minimize any major misconception in understanding the necessities of the catering service project (Mir & Pinnington, 2014). The key necessities and the requirements of this catering service project were identified by setting up a formal meeting with the client. The similar projects were researched for identifying the common risks that this type of projects might face. The project aims in setting up of a service of dishing up meals in special events and therefore, a proper place for setting up of the business was needed to be identified.
Scope Identification
Development of a project plan requires proper identification of the scope of work in a project so that the plan can be designed accordingly (Heagney, 2016). Therefore, the very first task that is undertaken while preparing the project plan involves identification of the requirements that are within the scope of the catering service project and identification of the necessities that are not within the scope of the project (Harrison & Lock, 2017).
In Scope-
To identify the project requirements
To develop a suitable project plan
To identify a perfect place for setting up of the service
To help the client in setting up and advertising the new business
To recommend effective strategies for bringing in further improvements in the business
The plan specifies the requirements that cannot be fulfilled by the identified project team.
Out-Scope-
Training the staffs hired for the catering service
Fulfillment of Additional Requirements after the start of the Project
It is expected that there will be no need of fulfilling the out scope necessities of the catering service project as it will lead to considerable delays in this project.
Assumptions Considered
The main assumptions that are set up in development of the project plan for setting up of a catering service business are indicated as follows-
- The schedule estimated for the project is realistic
- The will be no change in the rate of payment of the resources till the end of the project
Review of Literature
According to Too and Weaver (2014), development of a project plan is critical to implement a project in a most significant manner. Along with that, having an understanding of the similar projects and its associated risks are equally important for prioritizing the most critical tasks in any undertaken project (Joslin & Müller, 2015). In preparation of an accurate and feasible project plan, it is compulsory for the team and their manager to have a detailed project management knowledge along with the knowledge of various research methodologies (Marcelino-Sádaba et al., 2014). Since this particular project is based on setting up of a completely new business, appropriate business analysis is essential. The accomplishment of a project largely influenced by an operative project plan and one key reason for failure of the project is identified to be failure of developing a project plan (Pritchard & PMP, 2014). Therefore, for ensuring success of any undertaken project it is crucial to prepare a realistic project plan. However, prior to the development of a project plan, the feasibility of the undertaken project is to be checked.
Materials and Methods Used
A project plan documents the main materials and the methods and the techniques used for successful execution of the project (Kliem & Ludin, 2019). This section of the report identifies the key tools and techniques that are used in preparation of the plan for setting a catering business. The use of MS project is quite widespread in this plan as it helped in identification of the key deliverables and the main milestone of the project. The key materials, methods, techniques and tools used in successful execution of the catering service project are indicated in the following section
MS Project
The Microsoft Project Software is extensively used in development of this project plan. The work breakdown structure is developed and prepared with the help of MS project. The WBS is used for preparing the schedule of any undertaken project (Meredith, Mantel Jr & Shafer, 2017). The software is used in this project for displaying the project’s critical path. Identification of the project’s critical path is necessary to identify the shortest duration of a project.
Work Breakdown Structure (WBS)
Developing the Work Breakdown structure (WBS), is critical for addressing the main deliverables or the work to be achieved in a project. The WBS for this project is prepared in three levels to provide an idea of the sequence of the tasks and the phases. The WBS outlines the work package that is linked with schedule estimation of any particular project and therefore, it is one of the key tools used in preparation of a project plan.
Project Network
The project network establishes the sequences of the tasks, thus supports in development of the timeline of the project. The project network is often used for understanding the critical task in a project and further helps in prioritizing the tasks (Stoshikj, Kryvinska & Strauss, 2014). Therefore, the project network provides an accurate way of expressing the sequence and the priority of the each task to be executed in any undertaken project and is therefore considered to be a key project management tool.
Project Schedule
Scheduling is an important technique of identification of the accurate duration or the time needed in a project. The schedule for this undertaken catering service business is developed with the help of MS project (Stoshikj, Kryvinska & Strauss, 2014). Project schedule is an key concern of project plan as it supports in identification of the main tasks and the duration of each task in the project. Project scheduling is further important for estimation of the cost of the project.
Critical Path of the Project
The development of the project schedule is linked with sequencing the task in a manner in which it will be implemented. Having an idea of the critical path of a project is necessary for identification of the shortest duration in which a project can be executed. The critical path for the project of setting up a catering service business is indicated through the method of Gantt chart and also through the method of developing a network diagram.
Work Breakdown Structure
The WBS developed for any project provides an understanding of the main task that are to be executed in a project. The initial WBS for setting up of a catering service business is prepared with the help of MS project and is indicated in appendix A. The following figure illustrates the WBS task sequences and the key phases of the undertaken project.
Figure 1: Illustrating the WBS (chart Format)
The WBS above indicates the main phases of the catering service project which are indicated as follows-
Phase 1: Project Initiation
Phase 2: Project Planning
Phase 3: Project Execution
Phase 4: Business Launch
The end of each phase indicates the completion of a milestone in the project.
Project Network
The project network that is depicted in appendix B is mainly used for illustrating the project sequences. It is a graphs that effectively illustrated the task sequences and the dependencies among the tasks. The network diagram indicates the start and the finish date of the catering service project along with the critical tasks that are needed to be completed.
Resources
The main resources considered for setting up of the catering service is indicated in appendix C. The main resources considered for the catering service project are shown as follows-
- Project manager
- Project Owner
- Business Analyst
- Real Estate Agent
- Technical Expert
- Software Engineer
- Staffs
- Consultant
- Advertising Group
- Assistant Project Manager
The above resources are identified to be most important project resources.
Schedule
The schedule indicated in the appendix D illustrates the main deliverables and the milestone of the project. The schedule has been prepared by considering five working days in each week with the resources working eight hours per day. The schedule indicates that the project will be completed within five months.
Critical Path
The critical path of the catering service project is indicated through the Gantt chart in appendix D and also in the network diagram in appendix B.
Tasks along the critical Path
|
WBS ID
|
Task Name
|
|
1.1
|
Setting up meetings with the Clients
|
|
1.2.
|
Understanding the Project Requirements
|
|
1.4.
|
Development of the Project Business Case
|
|
2.1.
|
Finalizing the Project Requirements
|
|
2.3
|
Development of probable client List
|
|
2.4.
|
Market Analysis
|
|
3.1.1.
|
Inspection of the Location
|
|
3.1.2
|
Finalization of the Location
|
|
3.1.3
|
Choosing a business Name
|
|
3.2.2.
|
Renovation of the office
|
|
3.3.1.
|
Business Registration
|
|
3.3.3.1.
|
Finalizing the Website Design
|
|
3.3.3.2.
|
Finalizing the Website Content
|
|
3.3.3.3.
|
Finalizing the Website Content
|
|
3.3.3.4.
|
Website Launch
|
|
4.1.
|
Preparing for Business Advertisement
|
|
4.2
|
Sending out invites to probable clients
|
|
4.3
|
Final clean up
|
|
4.4
|
Completion of Office set up
|
|
4.5
|
Preparation of Launch
|
Potential Issues
A well-developed project plan indicates effective identification of the main issues that an undertaken project might face so that those issues can be eliminated from the project. The main issues of setting up of a catering service is indicated in appendix E.
Recommendations
Based on the developed plan for catering business, certain recommendations are made, which are indicated as follows-
Business Expansion: The recommendation of business expansion involves preparation of meals for take away as well which will enlarge the client base. This can be started in sometime after the business launch. Along with that, home delivery service can be initiated as well for further business expansion.
Cost: Further cost investment is needed and recommended for further business expansion. Further focus is to be laid on advertising. Social media can be used as an effective advertising and marketing platform for reaching a larger audience and client base.
Bibliography
Bowers, J., & Khorakian, A. (2014). Integrating risk management in the innovation project. European Journal of innovation management, 17(1), 25-40.
Harrison, F., & Lock, D. (2017). Advanced project management: a structured approach. Routledge.
Heagney, J. (2016). Fundamentals of project management. Amacom.
Joslin, R., & Müller, R. (2015). Relationships between a project management methodology and project success in different project governance contexts. International Journal of Project Management, 33(6), 1377-1392.
Kerzner, H. (2017). Project management: a systems approach to planning, scheduling, and controlling. John Wiley & Sons.
Kliem, R. L., & Ludin, I. S. (2019). Reducing project risk. Routledge.
Krishnamoorthi, S., & Mathew, S. (2015). Business analytics and business value: a case study.
Marcelino-Sádaba, S., Pérez-Ezcurdia, A., Lazcano, A. M. E., & Villanueva, P. (2014). Project risk management methodology for small firms. International journal of project management, 32(2), 327-340.
Mattel, B. (2015). Catering: a guide to managing a successful business operation. John Wiley & Sons.
Meredith, J. R., Mantel Jr, S. J., & Shafer, S. M. (2017). Project management: a managerial approach. John Wiley & Sons.
Mir, F. A., & Pinnington, A. H. (2014). Exploring the value of project management: linking project management performance and project success. International journal of project management, 32(2), 202-217.
Pritchard, C. L., & PMP, P. R. (2014). Risk management: concepts and guidance. Auerbach Publications.
Sadgrove, K. (2016). The complete guide to business risk management. Routledge.
Sánchez, M. A. (2015). Integrating sustainability issues into project management. Journal of Cleaner Production, 96, 319-330.
Stoshikj, M., Kryvinska, N., & Strauss, C. (2014). Efficient managing of complex programs with project management services. Global Journal of Flexible Systems Management, 15(1), 25-38.
Too, E. G., & Weaver, P. (2014). The management of project management: A conceptual framework for project governance. International Journal of Project Management, 32(8), 1382-1394.
