Fundamentals Of Project Management Assessment 1 Name: Viet Hoang Nguyen ID:701333 COKKING COMPETITION CONCERT IN NEW ZEALAND PROJECT The project of conducting a huge cooking concert that will be specializing in preparation of various types of foods is a very good idea. The town of New Zealand is growing and developing town in term of business industries and economic status. In addition to that, the town’s population is also increasing at a high rate in terms of number and diversity. Originally, the town was inhabited by people from Pakeha and Maori cultures. However, many other communities have been there also, e.g. pacific peoples, Europeans, Asian, Latin Americans and Africans among others. All of these ethnic groups have carried on their different cultural practices which include cooking methods, types of foods, beliefs and customs to name a few. Therefore, to cater for the different food types that the communities prefer, one should carrying out a cooking concert that specializes on the specific traditional foods of the ethnic groups. The communities will be well notified prior to the concert happening through their elders, local authorities, political leaders as well as religious leaders (Zulch, 2014). In addition to that, notices will be placed in strategic places where the different communities will be able to view them. Goals and Objectives The purpose of this project is to ensure that every community’s traditions and customs are kept and respected especially the cooking methods, recipes and traditional cooking materials. However, it is one of the best ways to appreciate and recognize each and every ethnic group because some of them will certainly be employed in the restaurant to serve and prepare the foods. The ethnic groups will be able to get their traditional foods in the concert without having to struggle to prepare them on their own and publicize them or make them noticeable to other cultures. For instance, the concert should be able to accommodate traditional African foods, European foods and Asian foods and many other traditional foods preferred by specific ethnic communities living in New Zealand. According to Morris, 2014, it will be a way to improve the living standards of the people in all the cultures in the town because by showing their expertise in food preparation, they will be earning a living from possible employment opportunities that may arise e.g. in restaurants and hotels. Benefits and Success Criteria The benefits that will arise from offering the restaurant service is that: • The communities will feel wanted and appreciated by the original community that was living there • It will encourage peace and togetherness among all the communities. • Different ethnic groups will be able to continue with their traditional practices and customs to whatever end they want. • The people will be able to compete with other cultures and find out the best and tasty food that can be found in New Zealand. The success criteria for the benefits named above will be: • I will ensure that every community in New Zealand is represented. • I will ensure that every community’s traditional food is prepared as to the exact requirements. This means it should taste and appear exactly the way the community describes it. • The different kinds of foods must always be available and enough to cater for the demand. • The project will have a reward for the best prepared and tasty food. • Also, all the communities will be very well informed about the progress of the concert. SCOPE Scope of the Project According to Morris, 2014, some of the parameters that will be involved in the execution of any project are: Project Scope is basically the actual project dealings. For instance, the cooking competition will be offering a chance for the communities to prepare traditional food and also an opportunity to serve it. This will be aimed at identifying the different cultural differences in New Zealand. Project time which refers to the life span of the business and the duration of the results. Project Integration refers to the collaboration and participation of the ethnic communities towards the demand and execution of the restaurant services. Project costs is the amount of money expected to be incurred for the completion of the restaurant. Project risks are the negative aspects that may arise and hinder or affect the restaurant progress. In Scope The following elements are included in the project: Project location which will be in New Zealand Town. With time, the project will be expanded to Australia and Sydney towns as well where the concerts will be held later next year. Project costs. This will relate to the costs of hiring a building or constructing one, hiring of chefs and cooks from the communities, costs in terms of time used to request for recipes and procedure from the ethnic groups especially the experts, costs of purchasing other equipment and technical support needed for the success of the project. Project scope itself which illustrates the exact concert and the location of its location. This should be in the main center of the town and on a day that most communities will be available. Risks which have clearly been outlined and understood. Project life span whereby preparations till its end are estimated to be around in 6 months but the actual project should take part 3 months before the end of year 2017. Out Scope Elements The exact number of communities that should participate in the concert. This is simply because not all communities are very well known to be belonging to specific community. Apparently some community do not belong to any specific ethnic group and therefore just group themselves to be just among any community they feel like. DELIVERABLES Key Deliverable According to Weaver, 2012, some of the key outputs from such kind of project include the fact that the communities practicing different cultures will be able to continue with their practices especially in the cooking sector. They will also be able to specialize even more from continuous practice. Additionally, the different cultures will be able to interact with other cultures and learn their ways of cooking and respecting their methods. Through this project, the communities will be able to harmonize themselves and live in peace with each other. Estimated Deliverable Date The key deliverable date should be at the end of year 2017. The results are expected to be seen by the end of the year which gives the project around 6 months to be conducted. However, the results are also expected to be seen from there onwards because the people still live together day in day out. This is a way of encouraging learning of different communities from other cultures and respecting the beliefs, customs and practices of other communities. ASSUMPTIONS AND CONSTRAINTS Assumptions. During the implementation of the project there are various number of assumptions that were put in place the assumptions were to ensure that all the aspects are catered for ,below is the list of the assumptions made. i. There are various types of the food that are to be prepared by various groups for competition. ii. There are various foods that are prepared depending on the company ,culture or denominations. iii. The competition is meant to be participated by various tribes from various countries like the Asia, Africa, Europe among many. iv. The participants are supposed to illustrate various method of cooking their meals. v. All the communities are supposed to be notified of the competition date few days before the event. vi. There will be notification to be placed in the central placed location and ensure it is visible by the people in the community. Constraints During the system implementation there are various constraints that are set to ensure that the requirements are meet. Below is the list of the constraints that is being followed which includes the following: i. The project should demonstrate the culture of a certain community cooking style. ii. The project also should be unique from the others. iii. One group should present only one project. iv. There should be demonstration of various methods of cooking the food. BUDGET AND RESOURCES Cost estimates. During the presentation of this project there are various aspects where there are specific items and ingredients that are required for project implementation purpose (Morris,2010). Among the items required are, utensils, clothing’s, ingredients and also shelter structures, all these will have their respective cost estimates. The total estimated cost for the project according to the items require is approximately NS$5300 which are broken down as in the table below: No Item name Units cost 1 Cooking plate 100 NS$10000 2 Serving spoons 100 NS$500 3 Serving plates 100 NS$500 4 Serving forks 100 NS$1000 5 Tents 20 NS$200 7 Fresh water 10 NS$100 8 The list of supervisors 100 NS$1000 9 Warring clothes 100 NS$1000 Total NS$5300 Resource required During the implementation of the project there are various resources that will be required for the project preparation, however among the preparation process the table below is the list of the resources that will also be in requirements: No Item name Units 1 Cooking plate 100 2 Serving spoons 100 3 Serving plates 100 4 Serving forks 100 5 Tents 20 7 Fresh water 10 8 The list of supervisors 100 9 Warring clothes 100 10 Washing Detergents 100 11 Vehicles for transportation of items 100 12 Presents and medals for winning teams 100 RISKS. Risks . The project implementation involves various risks, these risks are either directly or indirectly to the project, however the risks are easy to manage and conduct the project effectively (Izmailov,2016). . The following are some of the most possible risks that can be involved in the prepared project: Lack of enough capital. The project is meant to cover much of the requirements ,these requirements requires the financial support where those presenting the project need to achieve, however the host company requires the project sponsorship where they require to buy all the items required ,prepare the venue, make advertisements which they all require to implement. Lack of enough utensils. Apart from the capital the project is estimated to have a turn up of about 20000 participants, where these participants require some items to use and there is chance of having hire turn up than expected. Poor communication. The events will be required to be advertised by the host, this is to ensure that the interested party get the information and get time to prepare. The challenge could arise as a result of late placement of notice and the lack of information spread (Weaver,2012). Remedies. The above challenges are also solved where they are handled to ensure the project is successful and cannot fail, below are some of the remedies for project: Lack of enough capital. To be able to be able to present the project successfully ,the participant contribute some amount of money as a registration fees ,this is to enable the people involved in planning the project to have enough funds ,however the participants should communicate earlier their intent to present their project two weeks before the presentation day (Talukhaba,2011). Lack of enough utensils. The project will require much utensils this is to ensure that the projects will have enough utensils that will be used for project preparation and presentation ,this is by getting prior information of the willing presenters. Poor communication. The communication for the process where the people are informed on the upcoming event ,in order to ensure that the communication is successful all the communication should be done one month before the actual presentation day (Zulch,2014). VII. Stakeholders a. Stakeholders The stakeholders associated with this project to hold a Cooking competition concert in New Zealand are listed as below: Stakeholder Name Description New Zealand State Government The local government of New Zealand in the state in which cooking competition is to be held will be directly influenced with this project. Local Community The local community will have a high interest in this project as they will be able to participate in the cooking competition concert. Chefs Chefs from various renowned restaurants, diners or cafes will have an opportunity to take part in the cooking competition to represent their skills and talent of preparing various dishes. Cooks The cooks may be local people of New Zealand or from reputed restaurants who will be able to present the traditional food items. CEO This stakeholder will have influence in this project as the organizing agency of the cooking competition is driven by this person. Project Manager This person will be responsible for development of plan and controlling the entire project. Supervisors This stakeholder will be associated with supervising the activities to ensure successful conduction of the cooking competition concert. b. Communication Deliverable/Description Target Audience (s) Delivery Method Delivery Frequency Responsible Plan for the conduction of cooking competition New Zealand State Government, Local Community, Chefs, Cooks and CEO Paper and documentation Once Project Manager Initiation of the project New Zealand State Government, Local Community, Chefs, Cooks and CEO Emails and invitation cards Once Project Manager Reports on status of project New Zealand State Government and CEO Paper based documentation Daily Project Manager Expense with progress New Zealand State Government and CEO Emails, documentation and presentations Daily Project Manager Issues within the project New Zealand State Government Face to face meetings Daily CEO Procurement of raw materials Local Community Documentation and paper Daily Project Manager Deliverables of the project Chefs and Cooks Conference meetings and paper based documentation Once CEO VIII. Implementation The implementation plan for the project to conduct a cooking competition concert in New Zealand is presented as below: WBS Task Name Duration Start Finish Predecessors Resource Names 0 Cooking Competition Concert in New Zealand 40 days Tue 5/30/17 Mon 7/24/17 1 Project Startup 1 day Tue 5/30/17 Tue 5/30/17 CEO, New Zealand State Government, Project Manager 2 Planning stage 9 days Wed 5/31/17 Mon 6/12/17 2.1 Development of project charter 3 days Wed 5/31/17 Fri 6/2/17 1 Project Manager 2.2 Determining feasibility 2 days Mon 6/5/17 Tue 6/6/17 3 CEO, Project Manager 2.3 Assessment of risks 4 days Wed 6/7/17 Mon 6/12/17 4 CEO, Project Manager 3 Analysis Stage 10 days Tue 6/13/17 Mon 6/26/17 3.1 Determining requirements 3 days Tue 6/13/17 Thu 6/15/17 5 Local Community, Project Manager 3.2 Review of requirements 2 days Fri 6/16/17 Mon 6/19/17 7 CEO, New Zealand State Government 3.3 Compare with project scope 2 days Tue 6/20/17 Wed 6/21/17 8 Local Community, Project Manager 3.4 Approval of charter 3 days Thu 6/22/17 Mon 6/26/17 9 CEO, New Zealand State Government 4 Execution phase 16 days Tue 6/27/17 Tue 7/18/17 4.1 Arrange for venue 5 days Tue 6/27/17 Mon 7/3/17 10 Local Community, New Zealand State Government 4.2 Procure raw materials 3 days Tue 7/4/17 Thu 7/6/17 12 Local Community, Project Manager 4.3 Invite participants 2 days Fri 7/7/17 Mon 7/10/17 13 Local Community, Project Manager 4.4 Arrange volunteers for supervision 2 days Tue 7/11/17 Wed 7/12/17 14 Local Community 4.5 Proceed with conduction of event 4 days Thu 7/13/17 Tue 7/18/17 15 Local Community, Project Manager 5 Closure phase 3 days Wed 7/19/17 Fri 7/21/17 5.1 Evaluate project success 1 day Wed 7/19/17 Wed 7/19/17 16 Project Manager 5.2 Attain feedback from participants 2 days Thu 7/20/17 Fri 7/21/17 18 Local Community, Project Manager 6 Project Closeout 1 day Mon 7/24/17 Mon 7/24/17 19 CEO, Local Community, New Zealand State Government, Project Manager This implementation plan for the project has been developed considering that it will commence on 30 May 2017 to hold the cooking competition in 13 July 2017. The implementation of any project requires proper planning and monitoring of risks hence the schedule has been developed including the assessment of risks as well as feasibility. This implementation plan consists of the various phases from beginning to closure that are required to conduct the cooking competition in New Zealand. However the implementation plan will be applied only after approval of project charter by the New Zealand State Government. The implementation plan being developed illustrates that to conduct the cooking competition, the required duration is 40 days. REFERENCES Zulch, B. G. (2014). Communication: The foundation of project management. Procedia Technology, 16, 1000-1009. Talukhaba, A., Mutunga, T., & Miruka, C. O. (2011). Indicators of effective communication models in remote projects. International Journal of Project Organization and Management, 3(2), 127-138. Weaver, P. (2012, October). The management of project management. In The Australian Institute of Project Management National Conference. Izmailov, A., Korneva, D., & Kozhemiakin, A. (2016). Project Management Using the Buffers of Time and Resources. Procedia-Social and Behavioral Sciences, 235, 189-197. Morris, P., & Pinto, J. K. (2010). The Wiley guide to project control (Vol. 9). John Wiley & Sons. Olegovna, K. D., Elyasovich, I. A., & Artem, K. (2016). Project management using the buffers of time and resources. Dmitrievich, K. A., Olegovna, K. D., & Elyasovich, I. A. (2016). Effective Project Management with Theory of Constraints. Morris, P. W. (2010). Research and the future of project management. International Journal of Managing Projects in Business, 3(1), 139-146. Zulch, B. (2014). Communication: The foundation of project management. Procedia Technology, 16, 1000-1009. Talukhaba, A. (2011). Indicators of effective communication models in remote projects. International Journal of Project Organization and Management, 3(2), 127-138. Weaver, P. 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