Project management team assignment
Use Microsoft® Project to identify the project’s critical path.
Food & GO
Curbside/Delivery Service:
Project Plan
Group Two
Alison Burton, Deven Hartman, Edmondo Villegas, Emily Wheeler, Jaquie Gamble, Jeremy Harlow, Jevonta Henmy, Michael Hetrick, Ronja Middleton
3/1/2021
Project Food & Go: Project Plan Outline
Purpose of Plan
Introduction
Background Information
Project Approach
Success Criteria
Goals and Objectives
Scope
Scope Definition
Not in Scope
Risk Assessment
Project Budget
Projected Milestones
Assumptions/Constraints
Project Assumptions
Project Constraints
Related Projects
Critical Project Barriers
Project Management Approach
High Level Timeline
Roles & Responsibilities
Issue Management
Communication Plan
Approvals
Project Food & GO:
Purpose of the Plan
Food and go will support the staff needed to fight the pandemic. Meaning they can have food ordered and delivered at any time.
We specialize in hand-picked items, so your peaches won’t have bruises and your prime rib won’t be mostly fatty material.
Our project managers will be dedicated to giving the staff what they need to perform at the best of their ability.
Their goal is to be influential and kind to best meet the needs of the staff, and to make a supportive team.
The food brand sponsors we have will be advertised in our weekly ad in addition to which we will offer store coupons, so people can better afford the goods and services they need at a price they want.
We hold cleanliness and sanitation at the upmost highest regard, so our staff will be fulfilling your orders while wearing gloves and masks; offering hand sanitizer wipes for convenience.
We will also sanitize your delivery once it is placed on your patio or doorstep
The purpose of the plan and goal is to make Food and Go the food delivery process leader. We are an ever-changing and adapting to the times kind of company. We have learned that there are more unknowns than before with how the world is subjected to change. As we are changing along with the world, we see the benefit of working on getting people food 24 hours a day. Because we have our nurses, doctors, and first responders are working harder than ever, we want to be able to support them as much as possible. We understand that the world continues to change even when typical grocery store hours end. We are working on bridging the gap for people who have the challenging task of working overnight. We will work closely with our project sponsors, who would be the food companies that distribute their products through our grocery establishment. We will have weekly ads that highlight the different food brands we carry in addition to offering store coupons to help patrons afford goods easier. Our Steering Community will give us advice on the grocery store to ensure delivery of the project outputs and the achievement of the project’s outcomes. They will provide us with the support and guidance throughout or growth in the delivery process. Our project managers will work hard in the oversight of the employees, company, and the quality insurance our customers are receiving. They will do random checks to ensure that everything that is included in our hand-picked grocery selection for our clients is accurate and the best quality in the produce and meat department. We intend to take care of our customers to make sure they aren’t receiving bruised apples of overly fatty T-bone steak. Our project team will be focused on working together in a strong bond type of fashion. Te others associated with Food and Go will be distributers, making sure the food stays fresh when delivered and with ample amount of care.
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Project Food & GO: Introduction
Background Information
In the mists of the pandemic, we saw a lot of people struggling to obtain groceries and feel safe while doing so. The idea came in order to help people genuinely, and in the process, we learned about the struggle first responders are also facing with just getting groceries.
Project Approach
The project approach efficiently and accurately gets hand-picked items to people who order online at a reasonable cost by offering store coupons. We also encourage our manufacturers to put coupons online and in the Sunday paper to help families in need feed the household.
Success Criteria
When we are successful in this project, we will know people have ease convenience with a sense of safety when they are receiving our food delivery. In the future, we want to continue to find ways to get food out to people in need with a potential donation system.
Business Goals and Objectives (SMART)
Our goal is to be one of the fastest output company online to be able to order groceries ready for pick up within minutes of order, eliminating our competitors.
As a company our name is already established within the current area, our goal is to up our output on media to collect and give the people what they need and what they are looking for to keep their families safe.
Given our team of highly trained experts, we as a business will task out each section to make it possible to deliver all product needed to meet the requirements given the todays current status in the world.
Our business is determined to not only make our site more user friendly but create a system in which our customers know that we are there for them and not creating a name to benefit us with on call customer service 24hrs a day to answer all questions and needs and any disputes to build a reputation for the company and our customer.
Within six months’ time we believe this company can have all systems operational and flowing faster than any other competitor out there, with a team on stand-by to help develop and have continues changes to meet the customer’s needs.
Project Goals and Objectives (SMART)
The project goal is to have a working product within six months’ time frame with a manageable price to fit the companies need, with the budget fitting the recent impact of COVID-19.
The Company first steps will be to coordinate with vendors timelines to make it possible to build a product with accurate data, which will help us project ourselves ahead of the customer, within the next few months we will collaborate a plan with each vendor a timeline for completion.
With the help of our supporting vendors and relationship we will be able to make these objectives happen, with building trust and relationships.
Data being collected from our vendors will give us a realistic product that will help pave the way for customers to see real time product currently at our store and what can be ordered with exact timelines.
This should be accomplished and in place within six months’ time with a revolutionary product to help customers find products quick with accurate quantities and availabilities, along with timelines on when a product that is out of stock should be ready once back ordered.
Food & GO: Goals and Objectives
Scope Definition
Delivery of items bought from Food & GO.
Reasonable delivery price
Expanded delivery window
Expanded delivery areas
Cashless payments
Rating and Review capabilities
Not in Scope of Project
Driver has no cash
Payments not taken at time of delivery. Pay for order online only
Limited to 25 miles radius
No app at this time. Must go to web browser to order
Minimum delivery order of $25
Project Food & GO : Scope
Risk Assessment
NOTE: The Risk Assessment will be continuously monitored and updated throughout the life of the project, with monthly assessments included in the status report (see Communications Plan) and open to amendment by the Project Manager.
Project Food & GO: Scope
Risk Risk Impact Level (L/M/H) Probability of Event (L/M/H) Mitigation Strategy
Food Safety H M Cooler in delivery van for necessary items
Food Security M L Ensure driver understands safety procedures and never drives alone
Not having available brand or item M M Customer must agree to understanding that items may be changed based on availability. (Call can be made if requested)
$150,000 2 Large delivery van, 1 medium size, 1 regular size
Gas $1000/variable depending on cost of gas and number of deliveries
Insurance $120 monthly per van
Online app for ordering and paying/hosting $200 monthly
Project Food & GO: Scope
Projected Budget
Projected Milestone
The following represent key project milestones, with estimated completion dates:
Project Food & GO: Scope
Milestone Estimated Completion Date
100 deliveries per week 3 months after launch
$10,000 in deliveries 6 months after launch
$50,000 in deliveries 1 year after launch
$100,000 in deliveries 2 years after launch
Project Assumptions
Available inventory/stock to meet demand
Available resources (employees)
No increase in operating costs
No decrease in working hours, store operating hours or staff
Project Constraints
On-time Delivery of Goods (Suppliers/Vendors)
Unable to hire new employees due to pandemic
Training existing employees on new process
Project Food & GO
Assumptions/Constraints
Related Projects
Third party vendor app for ordering online or mobile
Business partner for delivery drivers
Critical Project Barriers
Should any of these events occur, the Project Plan would become invalid.
No budget
Employees call-outs (Illness, etc.)
Non-adherence to timeline(s) for each task or activity
Project Food & GO
Assumptions/Constraints
Project Food & GO: Project Management Approach
Project High-Level Timeline
Our project timeline is as follows: we have two and a half months to secure partnership with selected grocery/ retail stores, in months two through four and a half our website will be developed, in months four through five and a half we will test launch our platforms, in month five and a half to six our business will launch fully.
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Timeline Month Launch Test launch Develop a Website Secur e Vendors 6 5.9 4.5 2.5
Project Food & GO: Project Management Approach
Name Role Responsibility Phone/email
Jeff Jordan Project Sponsor Ultimate decision maker and tie breaker Jjps@foodandgo.org
Susan Halloway Project Manager Manages project in accordance to Project Plan 858-111-3334; Shallwpm@foodandgo.org
Steven Cresp,
Anastasia Poll, Karen Carensen Steering Committee Manages the incoming orders and payment details responding to those orders, ensuring the assignment of orders are correctly correlated and completed from beginning to end. S.C: 858-888-9899, stecre@foodandgo.org; A.P.: 858-888-9798, Anapol@foodandgo.org; Karencaren@foodandgo.org
Stuart Stevens, Sarah Pop, John F. Dough Sr., John F. Dough Jr., America Villareal, Jason Runman, Sandra Chic, Sonya Blade
Project Team Carries out function of plan- food retrieval and delivery. Also, monitors orders for quality control, and ensures delivery is done in a timely, sanitary fashion. 800-222-1122; 800-222-1123; 800-222-1124; 800-222-1125; 800-222-1233; 800-222-1234; 800-222-1135
Project Roles and Responsibilities
Project Food & GO: Project Management Approach
Issue management is a method to help you handle issues promptly and efficiently and keep your project on track. The issue resolution process enables you to visualize and track who is solving the problem, how they’re fixing it, and when they resolve it, all while building a database that will help your team learn how to solve future issues quickly and efficiently.
Blocking issues occurs before the project even begins—with a clear-eyed evaluation of possible obstacles that could arise. Recognizing risks benefits your team to deal with anticipated difficulties that might arise and solve them before they become issues. So, before you build an issue management process, make sure to produce a risk management plan that can nip potential problems in the bud.
Issue Management
The best approach for this project is time driven- Our proposed time line is six months to have the business up in running. With time driven project the risk may increase due to the fast-tracked approach however communication between parties regularly will assist with this constraint.
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Project Food & GO: Project Management Approach
Communication Plan
Email
Face to Face or Remote
Through Media
Formal and informal
Phone
TEAMS
Our project management team will communicate through email, face to face or remote meetings, provide information using reports both formal and informal. With our business it is important to conduct weekly meeting with the project team and monthly to stakeholders. Our business will grow rapidly and will carry risks that can not be eliminated at the start of the project.
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Project Food & GO: Approvals
Sign-Off Sheet
I have read the Project Plan and will abide by its teams and conditions and pledge my full commitment and support for the Project Plan.
________________ _________
Project Sponsor Date
________________ _________
Project Manager Date
________________ _________
Vendor Date
03/01/2021
03/01/2021
03/01/2021
Project Food & GO: References
Burek, P. (2011). Influence of the scope statement on the WBS. Paper presented at PMI® Global Congress 2011—North America, Dallas, TX. Newtown Square, PA: Project Management Institute.
Burgan, S. C. & Burgan, D. S. (2014). One size does not fit all: Choosing the right project approach. Paper presented at PMI® Global Congress 2014—North America, Phoenix, AZ. Newtown Square, PA: Project Management Institute. (slide 14)
Wilson, R. (2014) A Comprehensive Guide to Project Management Schedule and Cost Control, Methods and Models for Managing the Project Lifecycle
Burgan, S. C. & Burgan, D. S. (2014). One size does not fit all: Choosing the right project approach. Paper presented at PMI® Global Congress 2014—North America, Phoenix, AZ. Newtown Square, PA: Project Management Institute. (slide 14)
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