According to the PMBOK® Guide, “the WBS is a deliverable-oriented hierarchical decomposition of the work to be executed by the project team, to accomplish the project objectives and create the required deliverables.” In other words, it lists the project’s deliverables and work packages. For this week, you will create a work breakdown structure (WBS) for the project you selected during Week 1.
Remember that the WBS starts with your major deliverables (that you stated in your scope management plan) at the highest level. The lower levels have the work package required to complete those deliverables. Review the textbook (and the PMBOK® Guide, if you have it) for some suggestions on how to create a WBS. From your work breakdown structure, develop a project task list with dependencies and add durations, using MS Project.
Develop the Work Breakdown Structure
Your WBS should have a minimum of 100–150 line items in MS Project and be three levels deep.
Make sure to use verb-object task names (for example, “Develop software”).
Enter tasks in MS Project.
Create the predecessor relationships.
DO NOT LINK SUMMARY TASKS OR ASSIGN RESOURCES!
This is a group work and my part to complete is Decoration and Hiring.
Here are some example of the task to do :
Phase 4: Decoration and Hiring
Conduct job fair/recruitment
Conduct new hire orientation
Complete staff training
This is how it should look :
Here is all the information from the coffe shop :
Statement of Work—Project Description and
To open a coffee shop in a Midwestern town that currently doesn’t have one with expanded scope of venue is our objective. Our marketing efforts will be geared toward local coffee lovers and consumers of coffee. One main goal and area of focus for Beyond Coffee is to expand the scope of a traditional coffee shop to become, ‘Beyond Coffee’. Our strategy will be to create an environment for fun, intimacy, friendship and relaxing for the customer. It is our belief that we can carve out a niche that will catch on in the identified community. Exposure for new artist and poets will also serve as additional exposure for the Beyond Coffee brand we will be building. Laying the groundwork for expansion and growth into other Midwestern regions with the ultimate goal of becoming the most popular coffee chain in the region.
As a coffee shop our main product will be coffee. We intend to give our customers top quality choices to drink in our coffee house or to take home to theirs. We intend to provide some of the finely prepared coffee in various types such as Espresso, cappuccino and Americano among others. We intend to make coffee and beyond the place to be for java junkies and others seeking local comfort in a cup. The menu offers local contributions of fruit, and bake goods. Our staff will be comprised of energetic, friendly trained individuals who have the desire to share their love of coffee with others. The after sales service include free and fast Wi-Fi for customers who might wish to use our café for personal activities or finish up a school assignment. We also intend to have weekly music and poetry slams by local artist at our café this we believe will give our clients value for their money while at same time giving a platform to young people in the town to express and grow their talents.
The statement of work for the scope of this project includes the following:
Logistics and equipment
Facility: the kind of facility that we are looking for the coffee shop should be one that is accessible, it has a potential for outdoor sitting and a good and spacious parking lot. We intend to lease a 2,500sqft building for a given for the period of one year that is because new businesses have many challenges to overcome so renting works best because in any case there is a change of mind it will be easy to fold up things and move on.Some others considerations are picking a facility will be ease to getting to roads and ability to walk and nearness to major neighborhoods in town.
Design: We plan to hire an interior designer who has experience in restaurant designing and has a good portfolio. The design work should be purely within the budget limits and can be a staple for future franchisees.
Equipment: we recognize that buying kitchen equipment and fit out might be expensive for a start-up .We intend to start with second hand equipment such that we shall buy from other coffee shops. Some of the equipment we require include: Espresso equipment with metal jugs for holding milk during steaming, coffee brewers, grinders to grind large amounts of coffee for take at home products, tea brewer, microwaves, Panini grills storage, mugs, upright freezer, upright refrigerator, under counter refrigerator and storage racks or shelves.
Legal documents: our business will require to get Food Business License from the local council, outdoor dining license, sales tax license and local permit or license for live entertainment .We will also require to be cleared by safety standards officers before we can open our business to the public.
Management: being a partnership the coffee shop will have two senior managers that will have equal decision making powers in the enterprise.
Recruitment: Part of the process of personnel selection involves determining among the potential candidates, their suitability, their education, their experience, skills and ability to perform according to job specifications (Kaynak, 2002). The process is aimed at choosing the best candidate who can add value to the enterprise. We intend to be very thorough and particular about the kind of people to employ.
Supervision: the coffee shop will have a supervision officer who will be in charge of all employees. He will be tasked with making employee appraisals to recommend for promotions and dismissals. The type of person that we want for this position is one who is hungry and eager to get started. At Beyond Coffee we are about giving young people a chance to cut a niche for them.
Remuneration: our remuneration policy will be progressive and diverse, when the sales go up and more money begins streaming in that will also be reflected on the payroll of our employees but as a principle we will not pay anyone below the minimum wage. We believe that well remunerate workers are likely to perform well and work harder
Research and marketing strategy:Marketing strategy is the logic through which a company aims at creating customer value while at the same time making a profit( Kotler,2004). A good marketing strategy entails research, to find out about your customers and looking at the strength, weaknesses, opportunities and threats to one’s company(SWOT analysis)
Marketing mix objectives: Marketing mix is the tactical part of the marketing plan. It consists of product, price, and place and promotion (the 4ps). When it comes to product our main product will be coffee. On price we intend to set a very friendly price that range from 2 dollars to 8 dollars for food and beverages and 5 and up for merchandise such as coffee bags and mugs. The main idea is attract many customers but also enable us to make profit. We will use may activities to promote our products including social media and sponsoring events.
Product positioning strategy:Our products and services will be set apart from other coffee shops because of the uniqueness. Not only we are serving the best cup of coffee in the area but also we are giving to the customer a place where they can meet, relax, enjoy live performance from local artist and create memories. This is meant to make sure that the brand retains its market share.
Marketing communication: Our message will be concise and memorable to reflect the superior quality of our brand and products and active participation with the community.
Personnel management: our employees will be answerable to the supervisor who will be answerable to the senior managers. This is to ensure that there are enough checks in place to ensure that there is no room for mistakes. Employees and the management will agree objective to be met for a given period and a review will be done after that period to ascertain if it was followed.
Customer feedback: at Beyond Coffee the views and interests of our customers is what matters most. Our aim is to satisfy the customer’s needs both real and perceived. Once a complaint has been lodged we take immediate measures to correct it and if possible redress the customer for any loss suffered.
Use of Lean technique: Our Company will use Lean technique to identify wastage and improves service delivery. It also will help identifying who the real customer is and the value they require.
Monitoring: there will be continuous assessment of all processes of production, marketing and communication to find out if there are areas that require improvement or adjustments. This will be an all-inclusive exercise between the management and the staff.
Customer profile and satisfaction
Customer profile: Most of customers and our target market are mainly younger to mid age people. Services such as free Internet; outdoor space, music and poetry slams are geared towards pulling them in droves.
Freshness: we recognize that coffee loses its freshness in two weeks after being roasted that is why at Beyond Coffee we will roast our own coffee.
Comfortable seats: our coffee shop intends to have nice upholstered seats for customer satisfaction. We understand that most coffee lovers prefer to patronize coffee shops that have nice and comfortable furniture. According to Robson (1999) successful coffee shops have comfortable seats.
Enough lighting: The coffee shop will have adequate quantity of light according to the square foot of the local. Due to outdoor sitting some will be able to enjoy good sunshine and we believe that will meet the demands of our customers.
Cleanliness:at Beyond Coffee all employees will be required to follow health department standers of cleaning and storage. Old products will be discharge at the expiration date; raw products will be at the bottom of shelves and cooked products on tops of shelf’s to avoid cross contamination. All equipment and utensils should be clean and sanitize. The coffee shop will use the services of a professional carpet cleaning company.
Communication and advertising
Social media:social media is the use and exchange of content produced by users (Kaplan& Haenlein,2010) sites such as Facebook, twitter and YouTube provide a an inexpensive way of connecting with customers and reach more people with custom made information about the brand and products. We intend to utilize social media to reach more people
Feedback: good businesses or organizations give a chance for feedback and that will be our communication policy. Both our employees and clients will have a chance to give their input in decisions especially those that affect them directly. Feedback can be through social media or one-on –one meetings with management
Promotion of social events: our coffee shop will take a keen interest in supporting social events in town such a talents of young people by sponsoring events. This will be our social responsibility but at the same time creating brand awareness and advertising our products.
Advertising: For our short-term goal we will adverse using social media, newspapers and flyers. As long-term goal Beyond Coffee we would want to advertise on nationwide radio and TV channels to increase profit.
Secure funding from client
Conduct market research identifying need, desire for Beyond Coffee concept
Source, identify, secure location based on market research results
Secure required licensees and permits
Survey location, identify repair, design, upgrades and compliance
Request bids from construction, installers, electrician, plumber and designer
Identify equipment needs
Purchase equipment install and test
Identify target market, advertising mediums and create plans
Create Facebook, Twitter, YELP, Groupon accounts for Beyond Coffee
Identify hours of operation
Contract Human Resources
Identify staffing needs
Schedule Job Fairs
Identify and create training requirements
Execute advertising and marketing plans
Identify, establish community partnership talent commitments
Set financial goals
Communicate sales goals to staff with actionable drivers
Plan and execute soft and Grand Openings
Project Objectives There’s a big market for coffee in the United States, and a lot of competition to sell it. Coffee shops set marketing and communications objectives as part of their strategy to set themselves apart from rivals. From getting new customers to keeping current ones loyal and happy, coffee shops have ample opportunity to encourage traffic, and sell more hot drinks in the bargain.
Some of the objectives for the project are:
If our business is just opening, or if we’re noticing a paucity of new faces in line during the morning rush hour, it’s time to let everyone know we’re around and we’ve got great coffee to sell. Our specific strategy will be different depending on our market and target audience, and could range from TV commercials to direct mail to a social media campaign, depending on our approach and our budget. Whether it’s a direct mail campaign with pastry discounts or a radio advertisement on the local rock station, the objective remains the same: Increase awareness of our brand name, and get new customers in the door.
Separate from Competition
A critical marketing and communication objective is to make our coffee shop stand out. Our business offers a different value proposition than competitors, whether it is a specific coffee blend, baristas whose latte art could hang in museums, or the best Sunday jazz brunch in town. If it’s a differentiator that separates our business from the coffee shop down the block, let everyone know.
Maintain Customer Loyalty
For a coffee shop to succeed, it can’t rely on the constant acquisition of new customers. Maintaining a loyal following is critical, and making that happen depends on more than the quality of the coffee itself. Incentivize your customers to come back with marketing strategies like a loyalty card offering free coffee every few visits and discounts on other products. Offering unexpected discounts or treats can have an effect on customers far beyond the money saved. If you give a customer a free snack every once in a while, it may inspire her to keep coming back in the hopes of seeing another random reward placed on her card.
Keep in Touch
The digital revolution has, well, revolutionized communication plans for coffee shops. Incentivize customers to offer us their e-mail addresses and mobile phone numbers, follow us on Twitter, and like us on Facebook. Using those as marketing agents to get customers to come back, whether it’s by tweeting out a two-for-one special on iced coffees in July, advertising holiday drinks in December, or simply reminding people of our great coffee. Don’t overdo it, or they’ll stop paying attention. But a well-timed ping from a social media source can bring strong results.
We won’t know how well our communications and marketing plans are working unless we turn the guidelines into specific objectives and follow a plan to track their effectiveness. If we’re at the brand awareness phase hoping to increase our traffic by 10 percent, benchmark our numbers for a comparable period and see if the plan brought people in the door. We might track other specific efforts, such as the change in attendance at the jazz brunch or the use of loyalty cards, and try a number of marketing or rewards strategies to see which ones have the greater effects. Regardless of how well we draw up our marketing and communications plans, without data to back up their effectiveness we won’t know if they worked or not.
For example, what we expect to achieve in sales and profit. Then, we set marketing mix product, price, and promotion objectives: Products includes the brands we will sell, and any product extensions like baked goods, mugs or other items we may add in addition to coffee. Pricing objectives include prices we will charge so we meet our financial objectives and remain competitive. Place is our distribution objectives, such as retail sales; and, promotion, which includes advertising, public relations and sales incentives.
Others objectives are:
· Choose a great location based on consumer needs and wants. This will be the baseline for the project.
· Stay under budget with building costs and renovations
· Provide a quality product and mandate a firm fixed price that customers will love
· Dedicate a high percentage of the budget to building and implementing a great marketing plan.
· Implement a plan to hire and train a team that is familiar with the location and product we are selling.
· Build customer service team.
Project Assumptions 1. We will have tough competition in area.
2. We can begin preparation phase by 8/1/15
3. The coffee shop will have 3 full time barista
4. The coffee shop will be quiet and intimate, which everybody will enjoy.
5. The staff working hours are scheduled from 6am through 10pm
6. Project scope can be modified only if everyone in the project agrees.
7. Expanding the business is possible after one year of business operation.
8. The construction will be monitored and supported by project team.
9. Customer will promote the coffee shop by word to mouth.
10. The operation is transferable after project termination.
11. Negative feedback on soft opening would be reflected upon the service improvement.
12. Product differentiation is what makes the coffee shop stand out from other competitors.
13. The coffee shop will always be clean and hygienic.
14. The coffee shop sales are break-even in one year.
15. Total Quality Management will be applied in the business practices.
Project Constraints 1. Budget limited to $100,000
2. Scheduled completion date must be 5/1/2016
3. Supplies ordered by 11/1/2015 (limited to 2/3 contacts from franchisor)
4. Supplies installed by 1/1/2016 (franchisor imposed restrictions on layout)
5. Supplies cost limited to $15,000 (limited to list of preferred vendors form franchisor)
6. Installation limited to $5,000
7. Compliance with OSHA
8. Compliance with ADA
9. Registration of franchise
10. Compliance with UFOC (Uniform Franchise Offering Circular) provided by franchisor
Exclusions · Website (as new franchise location, this would likely be quite uniform w/ other locations)
· Design (similar to website; ‘template’ can be executed, but ‘template’ would come from franchise corporate)
· Planning sales promotions
· Determining hours of operation
· Setting up customer feedback system
· Company policies (overall plan on handling general concerns)
· Staff policies (specific to employee related concerns, pay, benefits, etc.)
· Maximum capacity for 60 people
· Facility location will be in a high traffic location with limitations related to parking.
Acceptance Criteria User acceptance
A user acceptance criteria is a set of conditions that a project must meet or fulfill to be Business research to be done about viability of the project before it starts
· The town’s local authority to issue approval before the coffee shop opening.
· Coffee will not be served on credit (rather on a pay as you take basis)
· The coffee shop to open at eight in the morning and close at nine in the evening everyday.
· Wi-Fi to be available but customers can use only after purchasing coffee
· Customers to be refunded in case of poor service at the coffee shop
· Project funding sources are limited, with no contingency.
· All products and supplies will be in order before the opening.
· All employees have completed proper training and demonstrate complete knowledge of the products and services.
We will now consider how to use the analytic hierarchy process (AHP) quality management framework to ensure customer satisfaction and acceptance. AHP is a decision making process where a problem is broken into various elements then a list of priorities made according to how this factors affect a decision( Saaty,1980).
Definition of task
· Break down all elements that are interrelated with the overall goal placed on top while the main attributes of the project placed below.
· Collect data about competing decision elements, threats and possible rivals to the project
Quality committee review
A deeper evaluation and analysis is done about the strength of the coffee shop; is it customer
Friendly? Does the coffee shop create any memorable moments for the customers? What are possible weaknesses that a similar project can exploit and use to its advantage? A final score is awarded after looking at all these considerations to determine the success of the project.
OWNER/USER SIGN OFF I __________________________________ the undersigned certify that the statements made in this report are correct and accurate.
Primary Responsibility Comments/
Logistics and equipment
Research and marketing strategy
Marketing mix objectives
Product positioning strategy
Customer profile and satisfaction
Communications and advertising
Promotion of social events
The Cecilware HC-600 Venezia II
An espresso grinder uses 2 1/2″ blades to finely grind whole bean coffee so that you can serve delicious espresso at your coffee shop, espresso bar, and more! A unique micro adjustment system and a manual timer give you infinite control over grind settings to get the precise grind that you need.
Mazzer Super Jolly Low RPM Commercial Burr Grinder (For regular coffee)
The sturdy clear plastic bean hopper with finger guard holds a whopping 2.7 pounds of beans. The 64mm stable stainless steel burr grinders are flat (rather than conical) and remove for easy cleaning. Designed to operate at a super low RPM (rotations per minute) so that minimal heat builds up and is transferred to your beans. Features steeples micrometrical grind adjustment with a simple twist of the wheel handle for total control over the precise grind of your beans.
Gourmet Airport Coffee Brewer
Technivorm Moccamaster Grand Coffee Brewer CD – Polished Silver
The water reservoir features a max level line of 64 ounces, which brews approximately 54 ounces of fresh coffee. Hot plate to ensure the coffee is warm after the brewing cycle. Like other Technivorm brewers, the Grand brews at an ideal temperature range of 196°F – 205°F and the hot plate holds a temperature range of 175°F – 185°F, meeting the requirements of the ECBC/SCAE/SCAA.This small office brewer is slightly different than Technivorm’s home brewers. The spray arm features one large hole that pulses water into the brew basket lid, which features an integrated showerhead that evenly disperses water over the grounds for a smooth, well balanced flavor.
Blendtec CHEF 775
Chef 775 Commercial Countertop Blender
Chef 775® blender package, countertop, (1) 3qt WildSide jar (soft lid, Large wingtip blade, BPA-free Tritan container), 3 custom profiles (Smoothie, Coffee, Milkshake) with 9 pre-programmed blend cycles and pulse, 3.8 peak HP, 15-amp/1800-watt direct drive motor, 120V, 50/60 Hz, ETL, NSF, 3 year warranty parts and labor, Service Plus.
Fogel Commercial Refrigerator
Refrigerator, reach-in, one-section, 8 cu. ft. capacity, 21″ L, (1) hinged glass door, (3) shelves, white interior & exterior, stainless steel floor, bottom mounted self-contained refrigeration, 1/5 Hp, 3.8 amps, UL to ANSI, NSF 7
Economy Stainless 3 Bowl 18×18 Corner Sink
(3 compartment) Economy Corner Sink (18″ x 18″). 304 series stainless steel. 18 gauge construction with Stainless steel gussets.
MX830 Payment Device (TCH, SIG and Ethernet) (Credit card machine)
Designed for demanding multi-lane environments, the MX830 is a robust, consumer-facing payment system that makes quick work of even the most complex payment and value-added transactions. It has a familiar intuitive interface and tactile keypad for private PIN entry.
Restaurant Touch Screen POS System
This system comes with a compact Retail Box fanless computer. Just connect the parts to the computer unit through USB ports, and you’re in business!
· ION 15″ TouchScreen Monitor
· EVO PC4 POS Box Intel Computer 250GB HDD ION 16″ Black Cash Drawer
· ION Kitchen printer (optional)
· ION Thermal Receipt Printer our Best Seller
· FREE Restaurant Maid POS Software
Hobart LXeH-2 Undercounter Dishwasher – Hot Water Sanitizing, 120 / 208-240V
Hobart dishwasher can handle up to 32 racks per hour using only 0.74 gal of water per rack, allowing it to keep up with high demands while cutting down on cost. The dishwasher’s service diagnostics system works to provide hassle-free operation, simultaneously letting you know when you’re running low on chemicals. For efficient operation and easy cleaning, this Hobart dishwasher also features a deluxe soil management system with a removable stainless steel scrap screen and secondary fine strainer. Overall Dimensions: width: 23 15/16, depth: 25 9/16, and height: 32 1/2″.
PowerEdge T110 II Tower Server
Processor: Intel® Xeon® E3-1220v2 3.10 GHz, 8M Cache, Turbo, Quad Core/4T (69W). Operating System: Windows Server® 2012. Memory: 8GB Memory (1x8GB), 1600Mhz, Dual Ranked, Low Volt UDIMM (speed is CPU dependent). RAID: Onboard SATA, 1-4 Hard Drives connected to onboard SATA Controller -No RAID. Hard Drive: 500GB 7.2K RPM SATA 3Gbps 3.5in Cabled Hard Drive. Warranty: 1Yr Basic Hardware Warranty Repair: 5×10 HW-Only, 5×10 NBD Onsite2. Chassis: PowerEdge T110 II Chassis with Cabled 4×3.5 Hard Drives. Optical Drive: DVD Drive, Internal. Allow employees to access their business email from any Internet connected computer. Share documents over the Internet in a secure environment. Share desktops for conference calls and remote meetings.
OptiPlex 9030 All-in-One Computer
o OptiPlex 9030 AIO BTX
o Windows 8.1 English OS Recovery – DVD
o Intel® Integrated Graphics
o PowerDVD Software not included
o Camera Software
o Up to 90% efficient PSU Base 58.4cm (23 INCH) Non-touch with Camera, Integrated
o Regulatory Label, Non Touch
o Intel® Dual Band Wireless-N 7260 2×2 AC + Bluetooth 4
o Dell Wireless 7260 Software
o Safety/Environment and Regulatory Guide (English/French Multi-language)
o System Power Cord (English)
Project Manager Approval
Customer or Sponsor Approval
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