Sample for Scope Management & Requirement Managment Plan for Catering Business

SCOPE MANAGEMENT PLAN

ONTARIO TIFFIN’S

INTRODUCTION

The purpose of this project is to provide Indian Food to International students at affordable prices. This project will be successful if the feedback of our customers (students) will be positive and they will refer our tiffin service to their fellows.

Our scope will change only when our tiffin service becomes popular among students and then we target other Indian working class people. The price of tiffin for working class may vary.

PROJECT SCOPE STATEMENT

Project Product –The scope of project will include the activities below

• Renting and Establishment: First of all we will rent a space in an industrial area, then establish kitchen by renting the equipment (cooker, freezer, refrigerator, dishwasher and cooking utensils).
• Raw Materials: The raw material for Ontario Tiffin’s will be grocery only and initially we will get it from the local Indian store  and if we  get good response from our customers then we  contact whole sale dealer  for the same. This activity is handled by Sandeep Singh Gill who is best in sales and purchase.
• Human Resources: Ontario Tiffin’s will contact the employment agency for workforce which are mainly chef and general helper. This workforce will work according to the instruction of Harinder Singh.
• Logistics and Transportation: This department works under the supervision of Sukhchain Singh. The material used for the delivery of Tiffin’s will be bought from the food packaging company mainly consist of Retro box. We will rent a small truck for the delivery of Tiffin’s. If we get good response from our customer then we will take the service of student to deliver the food which will give them part time employment.

SCOPE OF PROJECT DOES NOT INCLUDE

Delivery of our services to areas other than Brampton, Mississauga and Scarborough and price fluctuation without notice.

THE FOLLOWING ARE THE AREA WHERE THE SCOPE HAS NOT BEEN FULLY DEFINED-

• Demand of the food
• Cost of raw material
• Distribution of leftover food

CREATING THE WORK BREAKDOWN STRUCTURE-

It will include the following:

• Renting the appropriate location.
• Renting/buying the kitchen equipment’s.
• Hiring the human resources
• Preparation of the food.
• Distribution of the food.

VERIFYING THE PROJECT DELIVERABLES

Each level of the work breakdown structure will be verified by Harinder Singh, Sandeep Singh Gill and Sukhchain Singh. All the small activities will be listed in the work breakdown structure.

MANAGING THE REQUEST FOR CHANGES IN THE PROJECT SCOPE

All the feedback provided by the students will be received by Harinder Singh and the changes will be discuss among the partners and the appropriate conclusion will be drawn in the favor of both the Ontario Tiffin’s and customers.

Introduction

Purpose of The Requirements Management Plan

The purpose of the Ontario Tiffin Services Requirements Management Plan is to establish a common understanding of how requirements will be identified, analyzed, documented, and managed for the Ontario Tiffin Services project.

The key requirements for this project would be having a core team which can work very responsibly irrespective of the potential outcomes. Starting from the base, OTS will have a 3 members crew to look after all the management decisions and executing them effectively. On the product specific front, in order to maintain quality as well as keeping the price reasonable, we need to have a well hygienic place (including a kitchen, a washroom and a lunchroom). Moreover, well trained cooking staff is as important as anything else. In addition to that, we need to have a specific transport credible enough for timely deliveries. A well designed website would be in the time frame to get feedback from the customers and taking online deliveries as well.

Requirements Management Overview

Organization, Responsibilities, and Interfaces

As far as the management is concerned, our organization will follow horizontal management structure. We have three founding members (Harinder Singh, Sandeep Singh Gill, and Sukhchain Singh) involved in the strategic decision making. These people will make decisions based on the feedback received from the customers in addition to the consultation with our team members. All three members look after the different area viz. Food Production will be handled by Harinder, Raw material by Sandeep, transportation by Sukhchain. The management team will directly communicate with the cooking, cleaning and delivery staff to make sure that everything is done in a desired way.

As food production is looked by Harinder Singh, his first requirement will be hygienic kitchen contain state of art infrastructure like good quality oven, stove, utensils, refrigerator and freezer etc. Ontario Tiffin’s will abide Canadian food standards and make sure that our staff must follow them strictly.

 As stated earlier raw material will be look after by Sandeep. He has conducted market survey for his responsible department and shortlisted one company named, Fresh Taste Products, Hamilton. This company is certified according to Canadian food standards and is authorized to supply raw material to food processing industry.