>> Project Management
You have been appointed by senior management as project manager for a key project within your organization. Your project board has asked for a project plan that will be used as a baseline against which to monitor project progress and cost stage by stage. The board has also asked that you fully justify your approach at each stage based on current best practice as indicated in the academic literature.
In order to address the assignment requirements, you may choose a project from your organisation or, where you do not have a current project, either use a project you have worked on previously or create your own project. It is important that the project you choose is suitable for dealing with the set tasks: neither too simple nor too large and complex.
For your chosen project you must provide:
1) A project overview giving a brief background to the project, the project objectives, the project scope and exclusions, the project deliverables and desired outcomes and project constraints. You should explain the importance of each of these concepts in project planning.
2) A Work Breakdown Structure broken down by sub-activity to the level of work packages. You will need to explain why a WBS is important in planning and how it fits within the planning process.
3) For one work package chosen from 2) provide a schedule for each activity using at least two appropriate techniques. You will need to explain why modelling the project in this way is important and compare and contrast the various alternative techniques that are available, justifying your choice of techniques.
4) For one work package chosen from 2) provide a risk register using risk identification techniques, risk assessment techniques and filtering techniques. You will need to explain why managing risk is important and justify the techniques you have chosen to use.
The terms used in these tasks should be taken as defined within the module learning materials on ilearn.
Consider the word limits and assessment requirements before choosing the complexity level of the project.
Projects can be concealed to protect the confidentiality of your organisation - you will not be penalised where confidential details are withheld, however, areas of restricted information should be highlighted where appropriate.
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Table of Contents
Background of the Project 2
Project Overview 2
Desirable Outcomes 2
Project Scope 3
Project Deliverables 3
Project Exclusions 4
Project Constraints 4
Work Break down Structure 5
Work Break Down and its structure 5
WBS and its importance 6
Planning Phase 6
Analysis Phase 7
Design Phase 9
Implementation Phase 9
Testing Phase 10
Scheduling & Timelines 10
Importance of Modelling 10
Scheduling using CPM methodology 11
Critical Path 14
Scheduling using PERT method 16
Risk Management 17
Major Risks 17
Risk Analysis using Probability/Impact Matrix 18
Risk Analysis using Risk Register 19
Background of the Project
Central Kitchen Chain (CKC) is a large restaurant chain operating in Florida and is looking to expand its network from 6 restaurants to 10 in coming years. In order to expand it is looking to revamp its IT infrastructure so as to support its expansion strategy.
The desirable outcomes of this project are to support the growth of CKC as given below:-
a) Revamping of entire IT infrastructure
b) Implementation of Centralized inventory System (CIS)
c) Introduction of ERP in its IT system
d) Development of Online ordering system
The goal of ERP solutions is to make sure that the information flows amongst every internal business while overseeing associations, or "touch points", to the stakeholders. ERP solutions runs on a mixed bag of PC equipment’s and network setups, Regardless of the arrangement, normally ERP solutions utilize a typical database to hold data from different businesses and which can be utilized by other clients using some means.
A fast food restaurant also known as CKC known for its art of cooking of fast food and reduced table service is planning to revamp its IT infrastructure. The current offline services provides a limited choice of items , always keep sufficient amount of those items ready so that they can quickly meet any order for parcel or for home delivery or even to serve on the restaurant. It is estimated that customers on an average spend approximately one hour each day for coming to the restaurant, ordering from menu and making the payment.