You have been hired as a consultant project manager to assist in this system automation. How would you

go about organizing this project? Who would you talk to? What would you talk about? What would you

request from the stakeholders? Who are the stakeholders? What are the project characteristics and

requirements? How will you determine success of the project? How are you going to break down the

project into tasks? What are the tasks?

The following are the assignment requirements:

This assignment is individual work.

Submit

ONE

Word document to the SLATE assignment dropbox. The document must contain all

sections as listed below.

A 10% late penalty per day applies.

Read the course plan for more details.

After 3 days late the

dropbox closes and the grade given is zero.

Do not zip the document. Zipped documents will be treated as late documents and will be

penalized 10% per day. After 3 days late, the grade is zero.

A document submitted in sections will be treated as a late document and will be penalized 10% per

day. After 3 days late, the grade is zero.

Any submission other than to the SLATE dropbox gets a zero grade.

Faculty do not inform students if submissions are in improper format.

The word document must be named

asgn1.lastname.firstname

.

Any other name format will get a grade of zero.

Your submission must be based upon the details of narrative, anything else will earn a grade of zero.

Please note, that if plagiarism is discovered in an individual/group assignment

each member

will be

charged with a breach offense. Each member will receive the appropriate sanction based on their

individual academic honesty history. Read the SLATE announcements and course plan for exact details.

The Word document will have the following sections:

A title page. The title page will list:

The assignment name

The due date

The student full name and number

The professors name

Project Charter

you will use the template below but the contents/wording in the template need

to be your own words.

Prepare a project charter for the narrative as below. What is the narrative about? What steps

need to be taken to create a better, more integrated system. How will you determine project

success? What is the project? How do you plan to create the better system?

Project Title

:

Project Start Date: Projected Finish Date:

Budget Information:

Project Manager:

Name, phone, e-mail

Project Objectives:

Success Criteria:

Approach:

Roles and Responsibilities

Name and Signature

Role

Position

Contact Information

Comments:

(Handwritten or typed comments from above stakeholders, if applicable)

Project Scope Statement -

you will use the template below but the contents/wording in the

template need to be your own words.

Develop a scope statement for the project, as below. Be specific, accurate and comprehensive

when creating the scope statement. What do you need to do in order to ensure that the

requested system is created as explained in the narrative? What are the tasks involved? Who

are the stakeholders. What do they need from the system? What do they have to give to the

system? How will you organize the project? What is the project about? What are the parts of

the project? What will the project entail? What will the project provide? These are sample

questions you need to ask yourself.

Project Title:

Date:

Prepared by:

Project Justification:

.

Product Characteristics and Requirements:

1.

2.

3.

4.

Etc.

Product User Acceptance Criteria:

Summary of Project Deliverables

Project management-related deliverables:

1.

2.

3.

Etc.

Product-related deliverables:

4.

5.

6.

Etc.

Work Breakdown Structure Chart

Create a WBS in Word as below. Your WBS needs to show the steps necessary to create the

requested system and manage its processes. It needs to relate to the 5 project management

processes. Your WBS tasks will need to go down to a level 3. Your WBS must related to your

project charter, scope statement, and case study details.

For each task on the WBS, give a description of what that level 3 task is about. For example,

reservation could mean coding it, creating a screen for it, etc.

Your mark will depend on the accuracy and comprehensiveness of the WBS as it relates to the

narrative.

Project Name:

1.0

Main category 1

1.1 Subcategory

1.2 Subcategory

1.2.1 Sub-subcategory

1.2.2 Sub-subcategory

1.3 Subcategory

1.4 Subcategory

2.0

Main category 2

2.1 Subcategory

2.2 Subcategory

2.2.1 Sub-subcategory

2.2.2 Sub-subcategory

2.3 Subcategory

2.4 Subcategory

Etc.

Business Summary

Gyros is a small restaurant in Mississauga that serves authentic Greek home cooked meals on a

both eat-in and take-out basis. It also provides catering to various company functions. The

restaurant has been in business for 8 years and is owned by husband and wife, Alia and Alex.

The restaurant serves about 200 customers a week. The meals range in price from $15 to $45.

Restaurant sales have grown from about $75,000 in the first years of business to about

$500,000 at present. Alia and Alex have about 2 catering functions a month. The functions

range from 50 to 200 people. On average, a function brings in about $3000 in revenue. They

have a full-time kitchen chef, 1 full-time server and 1 part-time staff. The average wage for an

employee is $14 per hour and $22 for the chef. Alia and Alex do not take a wage. At the end of

the year whatever profit is left from the business is used to re-invest into the business and as

personal income. About half of the profit is re-invested and the other half is placed into savings.

Alia and Alex are there 5 days a week from Wednesday to Sunday, from 11 am to 10 pm each

day. Even though the restaurant is closed on Mondays and Tuesdays, Alia and Alex use that

time to check their inventory, purchase food products, update their books,

etc.

The restaurant has some repeat business, but not enough to satisfy their growth plans for the

business. They would like to increase the number of customers in total and the number of

repeat customers as well. The owners pride themselves on providing numerous meals of

excellent quality with professional service on a timely basis.

Currently, the majority of the work is done manually and ranges from customer order

processing, inventory management, purchasing, and the processing of customer transactions.

The owners have found that as their clientele increases, they have less time to actually run their

business. All reports, purchase orders, submission of sales taxes, etc. are completed by hand.

There is a tremendous amount of paper generated by the business and often times papers are

misplaced and lost resulting in inaccurate sales and inventory numbers and losses for the

owners. These manual tracking processes make it difficult to determine the exact financial

status of their business. The catering business can be expanded but in order to do that, a formal

management system is required to properly track the orders, their scheduling, costing and

inventory requirements. Alia and Alex have many positive comments from their customers

regarding the quality of their food, so there is the possibility to grow the business with proper

and timely systems in place.

The customer order system needs improvement. A walk-in customer can place an order in

person or over the phone for pickup later that day. The order is written on a paper form that

tracks the date and time required, meal description, quantity desired, unit price, total price,

sales tax and order total. If they are very busy, not all of the information is noted which leads to

problems later on. The customer may come in for pickup but the order has not been completed

yet. When the customer comes to pick up the order, payment is requested by cash, debit or

credit. If the order value is greater than $50, the customer is called back to ensure valid

placement of the order. Sometimes, orders are placed but not picked up. This happens about 2

or 3 times a week and results in lost revenue. The cash register is

very basic and only tracks the

order total. The restaurant just recently included a credit card terminal for credit and debit

transactions. At the end of the day, the owners tally up the orders manually to get a total sales

figure. However, they do not know the revenue split between debit and credit purchases nor

do they know which credit cards were used for the credit card sales. They would like to shift to

more use of debit cards because credit card companies charge them a 3% surcharge on the

order total. This is something that would be very helpful in future. Furthermore, knowing which

meals are most popular and most profitable would help them to make their business more

profitable.

The catering system is all manual. The catering order form tracks the number of meals by type

salads, appetizers, main courses, etc. Each menu item has its own identifier and this is noted

on the form. The quantity of each menu item is noted together with any special dietary

requirements. It takes planning and organization to ensure successful fulfillment of a catering

order. If a company requests catering at the last minute, the manual processes of the system

result in various problems such as inaccurate calculations, incorrect meals, missed items, etc.

When a catering request is made, the name of the company, its address, contact persons

name and phone number, and the event date and time required are noted. The total price of

the order is noted. A deposit of 30% of the total cost of the catering order is requested at the

time of order placement. This is done through debit or credit. The remainder is paid at the

time of order pickup. Sometimes, the client comes in to pick up the menu items while other

times, the owners are asked to deliver. There is a separate charge for delivery which is 10% of

the catering order total. If the restaurant is busy, some information from the order may be

missed, such as date or time required, and this makes for problems later on. Sometimes the

client wants to see the breakdown of the catering order total, such as the total price for all

salads, entrees, etc. and this causes more manual work for Alia and Alex. Difficulties arise when

inventory falls short for those items requested. This forces the couple to purchase food items

at a higher cost from a larger grocery store, i.e. Loblaws, in order to complete the

order. Gyros

has a good reputation for providing high quality foods to their catering customers.

They feel strongly that they could do a better job of developing this business if they had an

automated system that allowed for creation of a catering orders, tracking of the status of the

various orders, tracking the various clients that they cater to, and even ensuring that the

costing of the items ordered is correct and reflective of the actual costs of the food items and

ingredients comprising the order. Too often, the price that they quote on the order is not

sufficient to properly cover all of the costs associated with that order, resulting in a loss rather

than a profit.

As part of the restaurant, Alia and Alex have 10 tables for their dine-in customers. They have 3

employees in total: 1 fulltime chef in the kitchen, 1 full-time server and 1 part-time staff. Alia

and Alex also work in the kitchen when they are busy or one of them has to man the phones

for catering and walk-in orders. Sometimes, Alia has to serve in the dine-in area. All orders are

taken manually on a standard paper form and then submitted to the kitchen. Basic information

is kept on each table order: table number, meal name, quantity, adult or child dish, and any

special dietary concerns.

Difficulties occur when large groups place a common order that is to be paid as one order. In

the past, customers have later requested for these large orders to be split on an individual

basis. This causes extra work in terms of properly documenting which person ordered what

items, the quantity, price and total.

Sometimes items from these common orders are missed on the individual orders resulting in

free food for the customer and a loss for the owners. Dine-in orders are paid by cash, debit or

credit. Currently, there is no way to track which are the most popular orders, which are the

most profitable or even the least profitable since the system is completely paper based. There

is no way to track sales by payment type. Sales reports are generated by hand to get an idea of

how much revenue was made during a week and how much has to be paid in sales taxes, which

needs to be paid

quarterly.

As restaurant owners, Alia and Alexs responsibilities span multiple aspects of their business.

They have been wanting to make these changes for a long time in order to make their business

more profitable and make more efficient use of their time. They feel that they could increase

their catering and customer business if they had better control over their costs and more time

to promote their busines