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Design a Procurement Management Plan for an authentic project: Scope of Work, Performance and Planning

1 Introduction This assignment, worth 40% of your final mark, is designed to embed your [earnings from the first four weeks of the course, specifically: a How to undertake procurement planning; and a How to write a Scope of Work (SOW) and performance measures for a contract. There is a substantial range of theory covered in this assignment, so it is important to note the following: a A sound understanding of the basic theory is required; a Strategic thinking and critical analysis are required to ensure the most relevant theory is included; a A Procurement Plan can take a variety of forms but must be relevant to the purchase; and - Items such as performance measures must be technically correct. 3 Assignment Question For this assignment you are preparing to procure the services of an external Catering Contractor to supply food and refreshments at your company offices situated in the CBD. The company has a commercial kitchen and dining room which the contractor may use. There are 200 staff who may purchase the food and beverages, your company also seeks catering for around 250 business meeting per year some of which only require tea coffee and biscuits and some a light lunch taken in the meeting room. You are required to: 0 Develop the associated procurement plan; - Describe the specification, SOW, and the performance measures to a level which could be included in future request documentation and the eventual contract; and 0 Provide at least four academic, professional or corporate references to support your material. These are to be cited in the procurement plan unless associated with the SOW; and 0 Document any assumptions. Word count is 3500 words 10 marks will be deducted for every 250 words over or under the 3500 word limit. 4 Marking Scheme Topic Criterion Details Marks Available Procurement Structure, depth and breadth. Includes all necessary headings and 20 Plan information in a logical order. Clarity and quality of included Is logical and concise. Information is 20 material. sufficiently detailed and technically correct. SOW Basic details such as food and Contains sufficient information to 10 refreshment types etc fully describe any elements relevant to the supply of catering. Mandatory and Optional Describes all catering requirements 15 Elements of 50W in sufficient detail. Completeness and Clarity Can be easily understood and is 5 unambiguous. Performance Performance requirements, Contains all required information for 20 measures and management defining performance quality, and supporting good contract management. Academic Professionalism of writing, Is written in sound academic English \"IO writing citations and references and is free of grammatical and typing errors. Contains appropriate citations and references. TOTAL 100