SMB3206 Project Management Fundamentals and Principles
Questions:
2. Do unforeseen resource dependencies exist? Is there a new critical path?
Answers:
Project Introduction
The project plan is based on opening a street food vendor. The plan influences people from far distances to get taste of the food and develops palate of the most recent foodie crazy. This particular street food project plan is non-profit that is made possible by means of support from the corporation consists of volunteers and workers, youth, organization as well as individuals help to gain goal to create of tasty food. The main aim of this project is to concern about the healt
h regulations as well as rules against street cleaning as the street foods are being consumed by wide range of the urban residents and also visitors. This street food project is focused on activity based on existing family members and influenced the governmental officials to modify the policies towards the street food vendor.
The procedures followed for street food vendor project is lowering the start up cost, capability to become own boss, flexibility to work as per the time period and desires, popularity into the food market area, litter experience regarding the set up of restaurant and lessen of risks when opening a new food restaurant. The vendor selected for this project is bakery that will serve of freshly baked desserts. It serves of dessert known as Knafeh that is famous for the Middle Eastern dessert which represents of entire Middle Eastern. The main aim of this project plan is to attract more customers towards the food store. The street food is focused on various type of food.
Time phase budget
Resource Allocation
Resource Name |
Work |
|
Marketing Manager |
1,048 hrs |
|
Resource allocation |
64 hrs |
|
Budget preparation |
72 hrs |
|
Resource scheduling |
80 hrs |
|
Ventilation system |
32 hrs |
|
Billing system |
96 hrs |
|
Ordering system |
56 hrs |
|
Marketing plans |
136 hrs |
|
Material requirement |
40 hrs |
|
Process design |
40 hrs |
|
Interior set up |
104 hrs |
|
Electric installation |
128 hrs |
|
Needs specification |
96 hrs |
|
Operation plans |
96 hrs |
|
Food vendor registration |
8 hrs |
|
Promotion Manager |
208 hrs |
|
Resource scheduling |
80 hrs |
|
Ventilation system |
32 hrs |
|
Ordering system |
56 hrs |
|
Material requirement |
40 hrs |
|
Operation Manager |
600 hrs |
|
Resource allocation |
16 hrs |
|
Blueprint preparation |
96 hrs |
|
Resource scheduling |
80 hrs |
|
Ventilation system |
32 hrs |
|
Billing system |
96 hrs |
|
Marketing plans |
136 hrs |
|
Operation plans |
96 hrs |
|
Food vendor registration |
8 hrs |
|
Process design |
40 hrs |
|
Local residence |
240 hrs |
|
Restaurant opening |
104 hrs |
|
Logistics |
72 hrs |
|
Raw ingredients |
64 hrs |
|
Assistant staff |
536 hrs |
|
Blueprint preparation |
96 hrs |
|
Renovate of container |
104 hrs |
|
Interior set up |
24 hrs |
|
Electric installation |
128 hrs |
|
Ventilation system |
88 hrs |
|
Food vendor registration |
8 hrs |
|
Food menu |
24 hrs |
|
Raw ingredients |
64 hrs |
|
Floor manager |
496 hrs |
|
Renovate of container |
24 hrs |
|
Interior set up |
24 hrs |
|
Electric installation |
128 hrs |
|
Ventilation system |
88 hrs |
|
Needs specification |
96 hrs |
|
Logistics |
72 hrs |
|
Raw ingredients |
64 hrs |
|
Supplier |
208 hrs |
|
Blueprint preparation |
96 hrs |
|
Interior set up |
24 hrs |
|
Ventilation system |
88 hrs |
|
Media |
40 hrs |
|
Process design |
40 hrs |
|
Customers |
264 hrs |
|
Restaurant opening |
104 hrs |
|
Operation plans |
96 hrs |
|
Raw ingredients |
64 hrs |
Table 1: Resource allocation
(Source: Created by author)
Cost baseline
|
Activities |
Sep |
Oct |
Nov |
Dec |
Jan |
Feb |
March |
April |
|
Planning |
|
|
|
|
|
|
|
|
|
Resource allocation |
$ 376.00 |
$ 376.00 |
|
|
|
|
|
|
|
Budget preparation |
$ 300.00 |
$ 420.00 |
|
|
|
|
|
|
|
Blueprint preparation |
|
$ 1,728.00 |
|
|
|
|
|
|
|
Facilities |
|
|
|
|
|
|
|
|
|
Buy a shipping container |
|
|
|
|
|
|
|
|
|
Renovate of container |
|
|
$ 200.00 |
$ 288.00 |
|
|
|
|
|
Interior set up |
|
|
|
$ 376.00 |
$ 500.00 |
$ 500.00 |
|
|
|
Electric installation |
|
|
$ 2,176.00 |
|
|
|
|
|
|
Facility design |
|
|
|
|
|
|
|
|
|
Ventilation system |
|
|
$ 796.00 |
$ 650.00 |
$ 325.00 |
$ 325.00 |
|
|
|
Billing system |
|
|
$ 632.00 |
$ 1,000.00 |
|
|
|
|
|
Ordering system |
|
|
|
$ 1,120.00 |
|
|
|
|
|
Marketing |
|
|
|
|
|
|
|
|
|
Create website |
|
|
|
|
|
|
|
|
|
Marketing plans |
|
|
|
$ 1,000.00 |
$ 1,312.00 |
|
|
|
|
Creating social media account |
|
|
|
|
|
|
|
|
|
Needs specification |
|
|
|
|
$ 748.00 |
$ 500.00 |
|
|
|
Operations |
|
|
|
|
|
$ 1,144.00 |
|
|
|
Restaurant opening |
|
|
|
|
|
|
|
|
|
Logistics |
|
|
|
|
|
$ 376.00 |
$ 200.00 |
|
|
Operation plans |
|
|
|
|
|
|
$ 2,208.00 |
|
|
Food vendor registration |
|
|
|
|
|
$ 168.00 |
|
|
|
Food |
|
|
|
|
|
|
|
|
|
Material requirement |
|
|
|
|
|
|
$ 800.00 |
|
|
Process design |
|
|
|
|
|
|
$ 580.00 |
$ 300.00 |
|
Food menu |
|
|
|
|
|
|
|
$ 96.00 |
|
Raw ingredients |
|
|
|
|
|
|
|
$ 1,152.00 |
|
Total |
$ 676.00 |
$ 2,524.00 |
$ 3,804.00 |
$ 4,434.00 |
$ 2,885.00 |
$ 3,013.00 |
$ 3,788.00 |
$ 1,548.00 |
|
Cumulative |
$ 676.00 |
$ 3,200.00 |
$ 7,004.00 |
$ 11,438.00 |
$ 14,323.00 |
$ 17,336.00 |
$ 21,124.00 |
$ 22,672.00 |
Table 2: Report on baseline cost
(Source: Created by author)
Bibliography
Burke, R. (2013). Project management: planning and control techniques.New Jersey, USA.
Kerzner, H. R. (2013). Project management: a systems approach to planning, scheduling, and controlling. John Wiley & Sons.
Maier, E., & Branzei, O. (2014). “On time and on budget”: Harnessing creativity in large scale projects.International Journal Of Project Management, 32(7), 1123-1133.
Randolph, S. (2014). Maximizing Project Value: A Project Manager's Guide. Project Management Journal, 45(2), e2-e2.
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