Prpject Idea 14 Choosing A Particular Pcreening For Bakery

June 23, 2022

Prpject Idea 14 Choosing a Particular Pcreening for Bakery

Table of Contents

Prpject Idea 14 Choosing a Particular Pcreening for Bakery

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Instructions

Prpject Idea 14 Choosing a Particular Pcreening for Bakery

Project Screening and Organizing

The clarifications and reasoning towards choosing a particular screening for Bakery:

There are many stages involved in screening usually. There are methods that are simple in usage when in early stages of screening, they are detailed as a result the numerical value of the goods is reduced as well as there is more economical, technological and sales related info is found (Acharis. (2013). In

midst of all screening procedures the quantity of matter related to info increases, the numerical value of goods decreases as a result the screening factors get more in number as well as the precision develops. The pattern followed while screening processes is given below:

(25 ideas)-the help of aim as well as restraints during the passing/failing screening.  (10 ideas) with the help of arcade aptness as well as practical prospect while usage of checklist screening.  (2 ideas)  foreseen marketplace size, costs as well as cost of produce is used in economic evaluation. (1 idea)

In the first stage of screening which is the pass/fail screening its necessary to see whether the ideas have the potential to face the objectives, restraints as well as all other significant factors in this screening sequence, in this screening the good’s idea is judged against all factors present in the sequence and

only then a pass or fail statement is finalized. If failed, no consideration made. The pending ideas are compared to one another on the basis of factors that are significant in checklist screening although it depends on the info type used that determines the scores that are totaled and is done on a scale from 0-5

or 0-10, the lowest score idea is dropped. Probability screening used while giving a proper score to a product idea on basis of factor they foresee the diverse scores are predicted on the scale.

Prpject Idea 14 Choosing a Particular Pcreening for Bakery

At this stage of screening depth study of the costs, costs of production as well as distribution with the detailed forecast on market place capacity along with the investments rates is needed to be gathered, then all the information is to be evaluated economically to choose for a product that has potential to create

market value and demand as well as foretold to have successful sales percentage with profitable returns. This particular task is repetitive in nature as well as the info is evaluated on economic basis at diverse stages of the prospective project along with other different categorized factors even they are checked in

early screenings. All other additional and minimal factors that are to be checked are done in the screening stage just to make sure that they are being checked and included in the final product plan or idea with its concept. At last about the packing as well as the advancement and advertising is to be checked and

screened while on the factors or also can be done in the products. The pros of using and implementing a systematic screening has to be the following:       A fixed and constant way of analyzing product concepts.       The sources of the information and data should be pointed out all the while in the project.

There should be a sequential way to present the info and approach systematically.       There should also be an objective to make decisions about the management in top branch as well as on its business scheme plus tactics along with policies of management.

The pass/fail screening is suitable for baker business as it would help in investigating the market needs. The products can be categorized according to the local market taste and culture. Through the screening people can rank the products on the scale of 1-4, where 4 means the least preferred one. This

technique will help in understanding the local market consumer and their preferences accordingly. For example if in India there is screening it will be seen that different culture prefers different bakery items. A south Indian can prefer cream cakes more while north Indians can prefer sponge cakes more. This

technique is therefore helpful and effective.

The Organizational Chart

Prpject Idea 14 Choosing a Particular Pcreening for Bakery

The company director is the head of the firm who will guide and direct the organizational goals. While the Agent, Secretary and Accountant will help him in his decisions and functions. The head baker will be responsible for the whole bakery process and under him there will be two more bakers to help. The delivery person will be responsible to reach out the delivery orders on time. The coffee section with snack will have a separate head to look after it (Robertson, 2012).

References

Acharis. (2013). Retrieved on May 28, 2014, from http://www.acharis.com/learning-from-the-everyday-challenges-of-a-bakery-coffee-shop/

Robertson, T. (2012). Retrieved on May 28, 2014, from http://smallbusiness.chron.com/goals-opening-bakery-25383.html

Developing a Statement of Work

Statement of Work

Prpject Idea 14 Choosing a Particular Pcreening for Bakery

This project will ensure the successful implementation of RE SAP module in ABC organization. RE module of SAP will enable the business development and finance team of the company to perform the following jobs;

Create customer/vendor contracts in SAP

Update the rent and service charges details to customer/vendors

Generate invoices to customers/vendors

Space management

The project team will work 9 hours shift per day for approximately 40 working days. ABC organization will designate an interface team which will work in close coordination with SAP team to ensure glitch-less implementation of ERP. The project will finish once the testing is complete and project is accepted and approved by interface team.

Work Breakdown Structure

Prpject Idea 14 Choosing a Particular Pcreening for Bakery

WBS Task Name Duration Start Finish Predecessors

1 SAP Implementation 40 days Fri 6/6/14 Thu 7/31/14

1.1 Project Preparation 39 days Fri 6/6/14 Wed 7/30/14

1.1.1 Project scope & objectives 2 days Fri 6/6/14 Mon 6/9/14

1.1.2 Identify project team 1 day Tue 6/10/14 Tue 6/10/14 3

1.1.3 Identify project stakeholders 1 day Wed 6/11/14 Wed 6/11/14 4

1.1.4 Design System Architecture 2 days Tue 6/10/14 Wed 6/11/14 3

1.1.5 System Environment 6 days Thu 6/12/14 Thu 6/19/14

1.1.5.1 Technical infrastructure preparation 2 days Thu 6/12/14 Fri 6/13/14 6

1.1.5.2 Identify development environment 2 days Mon 6/16/14 Tue 6/17/14 8

1.1.5.3 Identify quality assurance environment 1 day Wed 6/18/14 Wed 6/18/14 9

1.1.5.4 Identify production environment 1 day Thu 6/19/14 Thu 6/19/14 10

1.1.6 Business Blueprint 5 days Fri 6/20/14 Thu 6/26/14

1.1.6.1 Mapping SAP Module to Business Process 5 days Fri 6/20/14 Thu 6/26/14 11

1.1.7 System Configuration 4 days Fri 6/27/14 Wed 7/2/14

1.1.7.1 Configure and develop SAP module 4 days Fri 6/27/14 Wed 7/2/14 13

1.1.8 Data Migration 3 days Thu 7/3/14 Mon 7/7/14

1.1.8.1 Develop Data Migration from Legacy System 3 days Thu 7/3/14 Mon 7/7/14 15

1.1.9 System Testing 4 days Thu 7/3/14 Tue 7/8/14

1.1.9.1 Test Scripts Defined 1 day Thu 7/3/14 Thu 7/3/14 15

1.1.9.2 Test ERP solution end to end 2 days Fri 7/4/14 Mon 7/7/14 15,19

1.1.9.3 Sign off System Testing 1 day Tue 7/8/14 Tue 7/8/14 19,20

1.1.10 Training 10 days Wed 7/9/14 Tue 7/22/14

1.1.10.1 Document Training 3 days Wed 7/9/14 Fri 7/11/14 21

1.1.10.2 Training Users 7 days Mon 7/14/14 Tue 7/22/14 23

1.1.11 Go Live 6 days Wed 7/23/14 Wed 7/30/14

1.1.11.1 Migrate Data 5 days Wed 7/23/14 Tue 7/29/14 21,24

1.1.11.2 Go Live 1 day Wed 7/30/14 Wed 7/30/14 26

Prpject Idea 14 Choosing a Particular Pcreening for Bakery

References

Acharis. (2013). Retrieved on May 28, 2014, from http://www.acharis.com/learning-from-the-everyday-challenges-of-a-bakery-coffee-shop/

Robertson, T. (2012). Retrieved on May 28, 2014, from http://smallbusiness.chron.com/goals-opening-bakery-25383.html

Managing Project Resources

Two Potential Risks for Project

WBS Risks

1.1.6.1 SAP Module is incorrectly mapped to business process; some important business activities are overlooked. This will require the mapping to be performed again.

1.1.8.1 Data Migration from legacy system to ERP fails. This will require additional tie to be fixed.

Resources Required and Budget for the Project

Resource Category Detailed Resources

Human Resource Software Engineer, System Analyst, Project Manager, Finance Manager, 2 Project Team Members

Meeting Room 1

Computer System 4

Budget 233,000 USD

Budget for the Project

Prpject Idea 14 Choosing a Particular Pcreening for Bakery

Category Costs

SAP software, implementation services and hardware 208,000 USD

Training Users 10,000 USD

Equipment 15,000 USD

Total 233,000 USD

Prpject Idea 14 Choosing a Particular Pcreening for Bakery

References

Acharis. (2013). Retrieved on June 11, 2014, from http://www.acharis.com/learning-from-the-everyday-challenges-of-a-bakery-coffee-shop/

Robertson, T. (2012). Retrieved on June 11, 2014, http://smallbusiness.chron.com/goals-opening-bakery-25383.html

Developing the Project Schedule

Project Schedule

WBS Task Name Duration Start Finish Predecessors Resource Names

1 SAP Implementation 40 days Fri 6/6/14 Thu 7/31/14

1.1 Project Preparation 39 days Fri 6/6/14 Wed 7/30/14

1.1.1 Project scope & objectives 2 days Fri 6/6/14 Mon 6/9/14 Project Manager, Finance Manager

1.1.2 Identify project team 1 day Tue 6/10/14 Tue 6/10/14 3 Project Manager

1.1.3 Identify project stakeholders 1 day Wed 6/11/14 Wed 6/11/14 4 Project Manager

1.1.4 Design System Architecture 2 days Tue 6/10/14 Wed 6/11/14 3 Project Manager, System Analyst

1.1.5 System Environment 6 days Thu 6/12/14 Thu 6/19/14

1.1.5.1 Technical infrastructure preparation 2 days Thu 6/12/14 Fri 6/13/14 6 Software Engineer, System Analyst

1.1.5.2 Identify development environment 2 days Mon 6/16/14 Tue 6/17/14 8 Software Engineer, System Analyst

1.1.5.3 Identify quality assurance environment 1 day Wed 6/18/14 Wed 6/18/14 9 Software Engineer, System Analyst

1.1.5.4 Identify production environment 1 day Thu 6/19/14 Thu 6/19/14 10 Software Engineer, System Analyst

1.1.6 Business Blueprint 5 days Fri 6/20/14 Thu 6/26/14

1.1.6.1 Mapping SAP Module to Business Process 5 days Fri 6/20/14 Thu 6/26/14 11 Project Manager, Software Engineer, System Analyst

1.1.7 System Configuration 4 days Fri 6/27/14 Wed 7/2/14

1.1.7.1 Configure and develop SAP module 4 days Fri 6/27/14 Wed 7/2/14 13 Project Team Member 1,Software Engineer, System Analyst

1.1.8 Data Migration 3 days Thu 7/3/14 Mon 7/7/14

1.1.8.1 Develop Data Migration from Legacy System 3 days Thu 7/3/14 Mon 7/7/14 15 Project Team Member 2,System Analyst

1.1.9 System Testing 4 days Thu 7/3/14 Tue 7/8/14

1.1.9.1 Test Scripts Defined 1 day Thu 7/3/14 Thu 7/3/14 15 Project Team Member 2,Software Engineer, System Analyst

1.1.9.2 Test ERP solution end to end 2 days Fri 7/4/14 Mon 7/7/14 15,19 Project Manager, System Analyst

1.1.9.3 Sign off System Testing 1 day Tue 7/8/14 Tue 7/8/14 19,20 Project Manager, System Analyst

1.1.10 Training 10 days Wed 7/9/14 Tue 7/22/14

1.1.10.1 Document Training 3 days Wed 7/9/14 Fri 7/11/14 21 Project Team Member 2,Software Engineer

1.1.10.2 Training Users 7 days Mon 7/14/14 Tue 7/22/14 23 Project Team Member 2,Software Engineer

1.1.11 Go Live 6 days Wed 7/23/14 Wed 7/30/14

1.1.11.1 Migrate Data 5 days Wed 7/23/14 Tue 7/29/14 21,24 Project Manager, Software Engineer, System Analyst

1.1.11.2 Go Live 1 day Wed 7/30/14 Wed 7/30/14 26 Project Manager, Software Engineer, System Analyst

Project Idea

Being the shareholder of many firms, I wanted to start my own firm. My field of interest was bakery. I personally liked baking and baked product.

Product line

Prpject Idea 14 Choosing a Particular Pcreening for Bakery

All baked items and side eating snacks.

Prpject Idea 14 Choosing a Particular Pcreening for Bakery

Goal

The main aim is to set up this bakery business is to generate revenue by claiming maximum hold on the market shares (Robertson, 2012). This can be done through marketing and promotions. Creating a strong brand recognition and a loyal customer base. However the overall goals are:

Set up a bakery at a good location which is a crowd puller

Choosing a good name and tag line for it

Introducing innovative product line

Pricing of each product and quality assurance

Setting up marketing strategies to promote it

Selling and acquiring big order deals

Revenue generation through positive brand identity among people.

Challenges

In bakery there are many challenges one can face however few of them are:

To generate revenue which forms a small part of the economy.

The demand of the products is less

There is tough competition

The investment needed is larger than the daily profits (Acharis, 2013).

References

Acharis. (2013). Retrieved on May 22, 2014, from http://www.acharis.com/learning-from-the-everyday-challenges-of-a-bakery-coffee-shop/

Robertson, T. (2012). Retrieved on May 22, 2014, from http://smallbusiness.chron.com/goals-opening-bakery-25383.html

Prpject Idea 14 Choosing a Particular Pcreening for Bakery

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45-41 points

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Literature Support

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83-76 points

Review of relevant theoretical literature is evident, but there is little integration of studies into concepts related to problem. Review is partially focused and organized. Supporting and opposing research are included. Summary of information presented is included. Conclusion may not contain a biblical integration.
52-49 points

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Prpject Idea 14 Choosing a Particular Pcreening for Bakery

Prpject Idea 14 Choosing a Particular Pcreening for Bakery