Project Management Report

December 6, 2017
Tiffin Box
Final Project Report
Project Management Fundamentals: MGT 609 B
Project Report by:
Utkarsh Agrawal

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TABLE OF CONTENTS
SR. NO TOPIC PAGE NO.
1 EXECUTIVE SUMMARY 3
2 PROJECT DESCRIPTION 3
3 PROJECT OBJECTIVES 5
4 PROJECT SCOPE 5
4.1 BUSINESS NEED 5
4.2 CONSTRAINTS 6
4.3 ASSUMPTIONS 6
4.4 EXCLUSIONS 6
5 PROJECT MANAGEMENT APPROACH 7
6 SUCCESS MEASURES 8
6.1 PROJECT EFFICIENCY 8
6.2 IMPACT ON CUSTOMER 9
6.3 BENEFITS TO ORGANIZATION 9
6.4 PREPARING FOR THE FUTURE 10
7 ORGANIZATIONAL STRUCTURE 10
8 MANAGERIAL FUNCTIONS, ROLES AND RESPONSIBILITIES 10
9 SCHEDULE 11
9.1 TIMELINE 11
9.2 GANTT CHART 11
10 MAJOR MILESTONES AND DELIVERABLES 11
11 RISK MANAGEMENT 12
11.1 PERMITS AND LICENSES 12
11.2 AGREEMENT RISK 13
11.3 FIRE HAZARD 13
11.4 SECURING FUNDING FOR THE PROJECT 13
11.5 PUBLIC ACCEPTANCE 13
11.6 SUPPLY CHAIN RISKS 14
11.7 ELECTRONIC APPLIANCE RISK MANAGEMENT 14
11.8 FOOD SAFETY 14
11.9 WEBSITE/MOBILE APP DOWN 14

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12 BUDGETING AND COST CONTROL 15
13 PROCESS FOR PROJECT MONITORING, AUDITING, REVIEW AND
EVALUATION
17
14 COMMUNICATION AND DISPLAY OF PROJECT PROGRESS 18
15 CONFLICT MANAGEMENT 19
16 QUALITY ISSUES, QUALITY MANAGEMENT 20
17 REFERENCES 22

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1. Executive Summary:
“Tiffin Box” project is based on the idea to serve fresh meals to students and working
professionals. We will be providing a range of menus for different individuals from different
countries. Our aim is to provide “Home-Made Food” away from home.
Business objective with the implementation of Project is to satisfy the customer’s appetite by
delivering quality food. For all non-domestic individuals like students/working people who
don’t have time to cook, we will deliver home like food with A class quality from a vast range
of menu to their doorstep. Cuisines will include Indian, Chinese, Thai, Korean cuisines.
2. Project Description:
2.1 Description:
The project will be primarily finished in four distinctive stages. At preliminary stage,
feasibility of the venture will be assessed. Our Infrastructure team will be deciding out the
space for kitchen and meet all the vendors for the procurement of kitchen machines; and
raw materials for food. Project will start by setting up of Kitchen- we lease out a place and
procure all the important machines and culinary. This phase will be completed in 5 months.
After the setup, various licences will be procured with certificates for Quality assured food.
Simultaneously, Information Technology department will also be setup. This phase includes
web designing, mobile app designing, testing and projecting the website and app. Third
phase includes logistics, i.e., procurement of vehicles for delivery of food. Fourth phase is
Marketing phase. We will be marketing out product in various colleges and in various
organisations so as the word for the product reaches to our target customers. Total time
period from start till product launch will be 14 months. We keep one basic thing in intellect
when we make our food - we as it were serve food, that we adore to eat. With an equal
accentuation on technology and distribution, along with aliment, we make authoritatively
mandating pabulum a first class experience Each dish is packaged for one person. A ready-
to- eat meal package with easy-to- use cutlery. All you need to do is to microwave it and dig
into it.
Believing in product innovation, we have designed the All-in-One box, which is a
consummating incipient-age home-made food, convenient to victual anytime, anywhere.
There will be two types of Tiffin boxes:
1. All in One Meal Box
2. A-La-Carte Menu

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We provide many types of cuisines:
1. Indian
a. North Indian Food
b. Gujarati Food
c. South Indian Food
d. Bengali Food
2. American
3. Mexican
4. Italian
5. Chinese
6. Thai
7. Korean
8. European
9. Barbequed food on special request
Note: Special food for Jain people, that is, without Onion and Garlic on special request
Background:
Around 170,000 students travel to USA for studies annually. Leaving home to attend college
or graduate school is a big step—and leaving your home country can be even nerve-racking.
It’s difficult to adjust to new environment and what they miss most especially is “Home Made
Food”.
“Six in 10 students never cook for themselves during term time, while a quarter will splash
out on a takeaway every single week.”

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3. Objectives
The objective is to provide quality assured food to the customers who are unable to cook or
who don’t have time to cook. Providing them quality food just like their home so our
customers remain healthy and to avoid their health from getting deteriorated.
Main Objective:
The main goal of the Delivery of Home Made food for International Students and Working
professionals.
Other Objectives:
Objectives Measure
Approximate rate of 1 tiffin box $8.49
Provide A Grade Quality Food Daily
Expected Delivery Time 30 mins
Procurement of Raw materials to cook food Daily
Distribution of Promo Code Every Month
Provide various types of cuisines Daily
4. Project Scope Statement and Deliverables
Who are we?
In this project we are a program delivery team, each person acts as the head of a department:
Information Technology, Kitchen, Marketing, Logistics, to manage technical aspects of the
project and report to stakeholders regarding the progress of the project. As program
distribution we will coordinate tasks between the finance office, licit department, kitchen and
maintenance.
The Program Distribution team is responsible for project development, project execution,
construction, upgradation, cooking operation and maintenance of the project. Team will
collaborate, organise, communicate and support each other so as to achieve a common goal
of the project.
4.1 Business Needs:
United States is of the leading countries where highest number of International students
come to study. Adapting to new country is very difficult, especially for food. So, to provide
them food at their door-step in a minimal price. Our 3 pillars of taste, tech and logistics define
our goal to ensure a delightful end-to-end experience every single time.

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4.2. Constraints:
• Project budget not exceed US$ 50,000
• The project should be consummated within given deadline.
• New place for Kitchen setup.
• Environmental: Environment should be clean at all times for the A grade quality.
• Resources should be available to Kitchen always.
4.2.1 Delivery orders are accepted if the following criteria are met:
• The customer's delivery location falls within the permitted delivery zone of the
designated outlet.
• The delivery address being mapped to the nearest outlet that delivers in the
customer's delivery location.
• Online availability of the outlet to accept and process the order.
In the event, the customer's distribution location is not listed within the sanctioned
distribution zone of the outlet, the order cannot be placed. However, you may opt to
pick up your order from the most proximate outlet.
4.3. Assumptions:
• All resources required are available.
• Investing Budget will be $50,000
• During un-favourable weather conditions, delivery will be delayed.
• Key project members are available and perform satisfactorily.
• Overall economic conditions will stay the same.
4.4. Exclusions:
• All nearby states like New York, Connecticut.
• Time from midnight 12am to morning 7 am
• In case of non-availability of ordered menu items at the selected outlet, the order will
not be executed and will be duly informed to the customer.
4.5 Rules to Modify/Cancel the online order
• Orders once placed cannot be modified or cancelled either online or by the call centre.
• If the customer wishes to check on the progress of the order, they may do so by calling
the outlet directly.
• In the event an order which is paid via credit card is rescinded due to non-availability
of the injunctively authorized product, the amount will be reverted back to the
customer. The transaction will reflect in the next month statement.
• Box8 terms an order with 6 or more All-in-1 meals as a bulk order.
• The customer must cut and hand over the coupon to the delivery person when they
receive the order.

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• Food from Tiffin Box is for immediate consumption only (within 30 minutes from time
of delivery).
5. Project Management Approach
To make sure we follow the most efficient path towards our final product, there are specific
milestones that we must be aware of. These are present in the project lifecycle, which consists
of a slow-rapid-slow approach towards total project completion.
The project follows a Waterfall approach to management. The project involves certain phases.
Phase 1: Design
Our project will begin in the project initiation phase, which will incorporate many planning
and scheduling details. We will design the layout of Kitchen and delivery network. Design
phase also deals with designing the setup of Information systems department like collation
of requirements, built a plan for the development of website and mobile application; and
setup of software and hardware infrastructure.
Phase 2: Web & App Development AND Kitchen Setup
The phase 2 deals with development of website and mobile application. Developing the
website on requirements including food menus and real-time tracking of orders. Customer
needs to create a profile on website or on app, and choose order from wide range of menu.
Parallelly kitchen setup will start like painting walls, setting up of water supplies and
installation of machines for cooking.

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Phase 3: Licensing & Approval
The 3rd phase includes acquiring licenses and approvals from food inspection department of
government. And obtain approval of Quality Assurance department. Generally, the approval
takes around 3-5 months of time.
Logistics Development
Parallel to licensing phase, logistics procurement will have initiated like buying of vehicles for
delivery of food.
Phase 4: Marketing and Promotions
One month before actual product launch, marketing for the project will be started.
Promotions through pamphlets, offering various promotional codes through websites and
app. Special offers to first 50 customers with discounted price.
Product Launch
After 14 months of preparation and planning, Tiffin box will be delivered to customers. We
will be targeting a sale of 100 tiffins per day.
6. Success Measures
At Tiffin Box, we have investment not only in terms of monetary but also our efforts and time,
hence it is crucial to assess the project success to assure the viability of the project in the
market. We assess our project success based on these four dimensions
(1) Project Competence
(2) Customer Satisfaction
(3) Commercial Success
(4) Future Potential
6.1. Project Efficiency
We need to evaluate the efficiency of the project in term of schedule and budget.
Scheduling: Having a contract with our sponsor, we are bound to finish our project within a
span of 15 months. We designed our work breakdown structure and scheduled all our task
such that we shall achieve all the milestones and meet all the requirements of the
stakeholders. Gantt chart is designed such that to fast-track the tasks and finish project in 14
months. As we have an additional month as a buffer period, completion of project within 15
months would be a great achievement.
Budgeting: Coming to budget, precise budgeting of a project and meeting the budget could
be considered as remarkable success. Budgeting of a lot of tasks rely on forecasting and
requirements. Thus, it is very crucial to assess the requirements and set budget. Our total
budget is of $50,000, where the split is:
Regulatory and Quality Compliances - $5,000
IT Development - $10,000

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Procurement of vehicles - $5000
Kitchen Setup - $15,000
Marketing - $5,000
Payroll and maintenance - $10,000
Meeting these budget constraints, within the given time period would be a great
demonstration of our project competence.
6.2. Customer Satisfaction
Our primary customers are independent student and working people, but we don’t stop there
we will also be serving to customers. It is crucial to analyse the customer feedback and
manoeuvre our performance to suffice our customers. There are vital steps that we need to
take to assure customer satisfaction:
• Deliver food prepared in hygienic condition and using organic ingredients.
• Deliver hot food at minimal time.
• Taking feedback through app and website
• Giving out deals for students frequently
• Availing best rate in the market
6.3. Commercial Success
Although our primary target is to suffice our customers and other stakeholders with their
needs, we also focus on our investment and its return to assure financial viability of the
project. To improve our yield and increase our number of deliveries in a day we dedicate a lot
of efforts on continuously improving process cycle time. With increase in yield we can witness
significant growth of our firm. Another success measure with business point of view is early
break-even point of our seed investment and sales. If we aim to achieve sales of at least
$5,000 approximately, we shall reach our breakeven point within a year of our project launch.
Sales of our company is proportionated to the yield and process cycle time performance. Such
attainment of the sales target would be an enormous success.
6.4. Preparing for the Future
At Tiffin Box, we prepare to deliver home-cooked like meal to the independent students and
working people in the area of Hoboken and Jersey City. In future, with our dedication and
efforts we plan to expand our customer radius to Newark and Manhattan. We also plan to
attract more customers in future with the help of aggressive marketing and quality as a spread
of word.

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7. Organizational Structure
Tiffin box is dedicated to deliver meal box which is being cooked from scratch and it not only
required hard work of chef in the kitchen but also other aspects such as logistics, IT and
marketing are involved in the process chain. At Tiffin Box we do not produce varied product
thus our focus is on delivering quality food at doorsteps. Since, our focus is oriented to the
quality, pure functional organisation would be right fit for project management. Such
organisational structure would help us manoeuvre our targets with ease. Each functional
manager shall be committed to their area of expertise. This type organisational structure shall
also prevent inter-departmental conflicts. Although for the initial stage, there will be act of
dual authority of functional managers for smoother functioning.
In our organisational structures of project managements, managers are assigned to specific
area of work. For Logistics and procurement, we have Delivery Head, for management of
website and mobile applications, we have IT Head, for smooth functioning of kitchen, we have
Kitchen Supervisor and for promotions and marketing, we have Marketing head.
8. Managerial Functions
At Tiffin Box, we have selected pure functional organisation as organisational structure for
project management. We have assigned managerial positions in each functioning
departments as Delivery Head, IT Head, Kitchen Supervisor and Marketing Head. To avoid
conflicts between the departments, functions of managers of each department should be
clear and predefined.

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Function of Logistics Head
1. Oversee all delivery time.
2. Manage transportation cost and funding.
3. Allocate staff and resources as per the logistic requirement.
Function of IT Head
1. Maintain and update required changes on the website and app.
2. Tackle technical problems associated with the project.
3. Continuous development for smooth functioning of the system.
Function of Kitchen Supervisor
1. Maintenance of log for all the raw material required.
2. Assure hygiene and cleanliness of the kitchen.
3. Assures containment and storage conditions of the food material.
4. Allocates resources like sous chef for executive chef.
Function of Marketing Head
o Develop marketing strategies for the firm.
o Oversee the marketing budget.
o Prepare for online as well as offline promotional campaigns.
o Continuously analyse the customer needs with the help of feedback.
Under each department, functioning managers will handle a team allocated with the
knowledge of same area. Dual authorisation for any employee with lower position than
manager shall be avoided to prevent any conflict between the departments. Positions below
the functioning managers are mentioned in the organisational structure given above.
9. Schedule
9.1 Timeline

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9.2 Gantt Chart
Gantt Chart is the most valuable tool used for planning and scheduling of the tasks. We have
scheduled all the tasks such that, the tasks are overlapped so as to achieve finishing of task
within time period of 15 months.
10. Major Milestones and Deliverables
Year Event
January 2018 Project Design
February 2018 Procurement of Site for Kitchen setup
June 2018 Testing and Approval of web and app
February 2019 License approval of kitchen
March 2019 Operational Project Launch

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11. Risk Management
Delivering Tiffin Boxes with food contents hot and fresh at the time of delivery is a big
challenge. At the same time there are also many challenges which are faced in terms of
commercially delivering food. There are several food licenses and permits which one needs
to procure before starting a hospitality business in United States of America. These licenses
and permits are a proof of a good and healthy kitchen and that the operations are made in
appropriate manner. Timely delivery of tiffin box is also a matter of concern as the target
audience is students and working professionals.
The challenges faced by the Tiffin Box project will include
1. Permits and licenses
2. Securing funding for the project
3. Fire Hazard
4. Securing Funding for the Project
5. Public Acceptance
6. Supply Chain Risks
7. Electronic Appliance Risk Management
8. Food Safety
9. Website/Mobile Application Down
• Permits and licenses
There is always a risk involved in acquiring licenses. If the licenses are not procured in
time, then the business cannot be started in timely manner and the complete project will
come to a halt. Also, renewing of permits involves major risk factors. For example, if one
of the permits gets rejected the business cannot proceed further from the very next day.
Also, getting a rejection once, it gets extremely difficult to gain the trust of the concerned
committee.
• Agreement Risk
Before the launch of the new venture, an agreement is signed between the two parties.
One of the party being the supplier of utensils and electronic appliances for the kitchen.
Seeing the capability of the supplier, budget and various other factors, a supplier is
assigned to deliver within the time frame as discussed in the Memorandum of
Understanding (MoU). If the supplier fails, the whole project might get delayed and the
launch date might have to be pushed. Similar is the case with the mobile and website
development team. Major revenue of the business is expected to be from the orders
placed online. Failure of timely launch of the mobile app or website might lead to again
a delay in launch.

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• Fire Hazard
Since the maximum amount of work done is in the kitchen area, there is always a risk of
fire hazard. Also, the most prominent Indian Food is cooked by tempering of mustard
seeds, turmeric and other spices which causes a lot of smoke and may sound the fire
alarm more frequently. By raising such false alarm, the business could go under regular
investigation and may fall into scrutiny. Also, there is great risk involved for the
employees working in the kitchen. A gas leak could lead to cylinder explosion or may
cause fire enough to burn the whole building down.
• Securing Funding for The Project
This project requires a decent amount of funding for the start and it is a great risk if
funding is not obtained. The pitch for this project in front of investors must be impressive
so that investors can foresee their future with this project. Also after getting the funds,
it should be used wisely so that the business is sustained and financially sound. If the
project sustains and is financially healthy, the investor won’t stop from funding again the
project in future if required.
• Public Acknowledgment
The Tiffin Box project would cost the investor in thousands of dollars. There is always a
risk involved of the business not being successful. This could cost a great loss for the
investors and they would be reluctant to invest with the person with another business
idea in the future. Even huge marketing cannot stop from the failure of the project if
quality product is not delivered.
• Supply Chain Risks
A delivery business is at the most risk when its logistics is not managed efficiently.
Logistics is the main driving force behind the Tiffin Box project. Right from procuring raw
materials to door step delivery, complete supply chain needs a lot of management skills
and a backup. A delay in procurement may lead to delay in end-product delivery. There
is always a backup plan required for if vehicles not available or breakdown. Sufficient
quantity of two and four wheelers should be available in case there is some emergency
situation, or the number of orders is at its peak.
• Electronic Appliance
Break down of electronic appliance may lead to hinderance of complete cooking process.
The availability of the appliances is also limited since there is a space constraint. There is
always a risk of working with electronics. Any breakdown of appliances may cease the
complete cooking process. Also, appliances are used to reduce manual work. So, if there
is any breakdown there would be another labour cost involved for hiring more workers
and finishing the job. So, time and money both comes out to be at stake here.

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• Food Safety
Well-nourished food is one of the main policies of the Tiffin Box project. Delivering clean
and healthy food is of utmost priority. Even a single negative feedback about the quality
of food may result into bad reputation of the business. The business may also lose its
permits and licenses without which it cannot operate. There is also a risk of the mobile
application uninstallations may increase. All these factors will definitely decrease the
revenue and also the project might not receive any funding in future.
• Website/Mobile App Down
This is again a big risk as breakdown or maintenance of a website or mobile application
could lead to loss of orders which in turns would result to loss of revenue. Therefore, the
website should be repaired, if required, in the time where there are no orders expected,
for example after the business is closed for the day or on national holidays. There is also
a cost required for regular maintenance of the website and mobile application. The
information technology department of any business requires the maximum budget.
12. Budget and Cost Control
The seed money received for the project is USD 50,000. This is a funding received from
one of the angel investors. There are two products to be launched in the initial phase of the
business. One of them being, Tiffin Box exclusively for students. The price set for this is USD
6.99 and the other one is the regular tiffin box, which can be beneficial for working
professionals. The price of the latter one is set to USD 8.49. The profit margin for the student
product is approximately 10 percent and that of the corporate one is 25 percent. The forecast
for number of orders in a month expected to receive is approximately 1500. If the average
count is met, then after approximately 12 months, the business could achieve its break-even
point.
The budgets are divided into Marketing, IT Development, Procurement of Vehicles,
Kitchen Setup, Regulatory and Quality Compliances and Payroll and Maintenance. The budget
for different departments is listed in the table below:
Sr. No. Department Estimated Budget
1 Marketing 5000
1.1 Social Media 500
1.2 Billboards 1100
1.3 Flyers 200

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1.4 Digital Ads 1000
1.5 Newspaper Advertising 500
1.6 Magazine printing 1000
1.7 Poster printing 700
2 IT Development 10000
2.1 Mobile App Development 6000
2.2 Website Development 4000
3 Procurement of Vehicles 5000
3.1 Delivery Vans 3000
3.2 Mopeds 1000
3.3 Truck 1000
4 Regulatory and Quality Compliances 5000
4.1 Business License 1500
4.2 Employer Identification Number 500
4.3 Certificate of Occupancy 100
4.4 Food Service License 400
4.5 Sign Permit 500
4.6 Resale Permit 400
4.7 Employee Health Permit 600
4.8 Seller’s Permit 700
4.9 Dumpster Placement Permit 300
5 Kitchen Setup 15000
5.1 Raw Material 4000
5.2 Equipments 8000
5.3 Electronic Appliances 1000

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5.4 Utensils, Crockery and Cutlery 800
5.5 Designing and planning cost 600
5.6 Labour Cost 600
6 Payroll and Maintenance 10000
6.1 Salary 6000
6.2 Bonus 3000
6.3 Insurance 1000
13. Process for Project Monitoring, Auditing, Review and Evaluation
Monitoring and evaluation help improve performance and eventually reach the desired goal.
An evaluation is a systematic and objective examination that deals with the relevance,
effectiveness efficiency and impact of activities in the light of specified objectives. Whereas,
monitoring is a continuous assessment that aims at providing all stakeholders with early
detailed information on the progress or delay of the ongoing assessed activities.
An audit checks whether the activities being carried out within the project are in accordance
with the project and organization’s policies and processes.
The goals of quality audit are:
• Customer Satisfaction: Although sales can indicate how well the project is working,
satisfaction is perhaps the best indicator of how likely it is that the customers will
make purchase in the future.
• Food quality check: The kitchen and the food being delivered must be assessed for its
compliance with the standards mentioned under the rules and regulations.
• Technology check: Since the platform plays a major role in the food ordering process,
the underlying technology should be compatible and easily accessible to the
customers.
• Budget and schedule: This part of the audit will ensure that the project deliverables
are completed within the planned timeframe and in the estimated budget.
A major part of the Audit and Evaluation will depend on the following Regulatory
Compliances:
• Business License: Required in order to open and operate any business in the United
States.
• Employer Identification Number (EIN): Assigned by IRS and acts as a tax ID number.

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• Certificate of Occupancy: It certifies that the building, i.e. the kitchen is properly
constructed and maintained.
• Food Service License: Issued by the city or the county health department, The Hudson
county in our case.
• Sign Permit: A document that certifies from the local government the specifications
around what is acceptable with regards to size, location etc.
• Resale Permit: Allows the restaurant to make some non-taxable purchases like food
supplies, and charge sales tax when the customer buys product.
• Employee Health Permit: FDA has specific training resources for employee health and
food protection.
• Dumpster Placement: Allows the restaurant to situate a state dumpster outside the
kitchen.
14. Communication and display of project progress
The communication of project progress takes place between various entities such as Food
and Drug Administration, IT department, Kitchen, Logistics and Marketing.
• Food and Drug Administration requires the kitchen to focus on the following aspects:
1. Food Handling: FDA requires all employees to take the food handling course
which educates them to prevent food borne diseases.
2. Preparation: Cleanliness of the food preparation surfaces would help prevent
cross contamination in the unprepared food.
3. Food storage: To avoid spoilage of food, three environmental factors should
be considered- temperature, humidity and barometric pressure.
4. Nutrition: For prevention of health issues like obesity, heart diseases and
diabetes, FDA requires the restaurant to display the nutritional information on
products.
• The Technology Department covers following aspects of the project:
1. The platform: Food ordering system needs an interface to communicate with
the customers. This is done on two media:
• Web-based
• App-based
2. Scrum meetings: The development team will develop and monitor the food
ordering system platform via discussions and negotiations.
3. Weekly status reports: The functioning of the project will be evaluated based
on these weekly analysis reports.
• Kitchen: This department is required to comply with the FDA and communication
between different levels of employees, i.e. Chef, Sous-chef, expeditor and Line chef.
• Logistics: Delivery of raw materials from the vendors to its delivery will be observed
by this entity.
• Marketing: Publicity plays a major role to make sure the project is successful. Giving
the customers promotional offers and discounts to encourage more customers will be
the main objective besides regular promotions.

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• Proper communication within these five entities will ensure the project runs with little
delay and misunderstanding.
15. Conflict Management
Conflict management improves or highlights the positive side of any conflict, while
simultaneously reduces the focus on the negative part.
Throughout project life cycle, the project is probable to witness conflicts over:
• Schedule: Conflicts due to project schedules are closely related to the deadlines and
tight schedules. These conflicts can arise at various levels or hierarchies within the
team. Managing and resolving them is the responsibility of the project manager.
Possibility of conflict in our project is amongst the four different entities involved, i.e.
Kitchen, IT, Logistics and Marketing.
• Priorities: Disagreements over the project objectives or how the activities should be
sequenced in order to achieve the goal. In our project, this type of conflict may arise
when the procurement of resources is requested by either kitchen or logistics.
• Opinions: When multiple individuals from diverse background work together on a
project, difference of opinions is bound to arise. Opinions about the functioning of
kitchen or responsibilities in delivery of food may create conflict.
• Procedures: There are often multiple ways to deal with a problem, or carry out a
process, and there cannot be one fixed procedure that can be followed in doing so.
This may give rise to conflicts within teams.
• Cost: Budget constraints are the foundation of any project. The amount of money
spent on some resources might be disapproved by some who might prefer that
amount to be financed somewhere else.
• Personality: Personal conflicts are inevitable in any team. Not all members of the team
may hit a common ground with peers.
16. Quality issues/ Quality Management
Quality management checks whether all activities performed within the project maintain a
desired level of excellence. By implementing small initiatives, it aims to reach the long term
goal. There are four components of quality management:
1. Quality Planning: Identify and recognize the project requirements.
2. Quality Assurance: To guarantee consistent outcome, there is a need to ensure
prevention of defects.
3. Quality Control: It looks into the quality of the product via different testing and audit.
4. Quality Improvement: There is always room for improvement when it comes to
checking the quality of a product. This is done by studying the quality plan.
In our project, we might face the following quality issues:

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• Time constraints might affect the quality of food as delivery of food is our main motive.
There might be deadline restrictions imposed by the chef in the kitchen, to follow
these, the quality of cooking might be compromised.
• Budget constraints may lead to procurement of poor quality goods i.e. the raw
material needed for cooking the food. This may affect the overall quality of the
product.
• Limited resources may affect the product quality as the time deadlines and task
distribution will not be evenly and effectively allotted.
• Safety of the employees is just as important as the quality of product, which is another
quality affecting aspect. Healthy and happy employees tend to provide better results.
• Along with the employees and product, quality is affected by the workplace as well,
i.e. the kitchen in this case. Good quality construction and work environment will
result in good quality product.
In our project, we might face the following quality issues:
• Time constraints might affect the quality of food as delivery of food is our main motive.
There might be deadline restrictions imposed by the chef in the kitchen, to follow
these, the quality of cooking might be compromised.
• Budget constraints may lead to procurement of poor quality goods i.e. the raw
material needed for cooking the food. This may affect the overall quality of the
product.
• Limited resources may affect the product quality as the time deadlines and task
distribution will not be evenly and effectively allotted.
• Safety of the employees is just as important as the quality of product, which is another
quality affecting aspect. Healthy and happy employees tend to provide better results.
• Along with the employees and product, quality is affected by the workplace as well,
i.e. the kitchen in this case. Good quality construction and work environment will
result in good quality product.

21 | P a g e
17. References:
http://smallbusiness.chron.com/measure-projects-success-44005.html
https://en.wikipedia.org/wiki/Quality_management
https://en.wikipedia.org/wiki/Quality_management
www.pos.toasttab.com
www.box8.in
Project Management- A Managerial Approach
by Jack R. Meredith, Samuel J. Mantel , Jr.

Project Management Report

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