D079 T as k 1 Business Environment Application II: Process, Logistics,
and Operations – D079 T as k 1 | Questions And Answers, Latest Update
| 100% Correct Answers | Graded
Business Environment Application II: Process, Logistics, and Operations – D079 Task 1
Name: Atorina Miller
Student ID: 010662784
A. Discuss how you would plan the catered lunch project by completing each of the
following 5 distinct project phases:
1. Project Initiation
a. (A1A) Describe the project and the need for the project. Include information from the
provided scenario for support.
The objective of this project is to establish a catering service that offers fresh, organic foods to
customers within a 25-mile radius of an urban organic food market. The market is situated at the
intersection of four farming communities that supply the market with fresh, organic produce
daily. The demand for locally-sourced and organic food options has prompted the need for this
project. The catering business aims to provide the same high-quality organic foods that are sold
in-store and delivered daily. The company's target is to deliver lunch orders within 60 minutes of
receiving the order and special event catering orders within a week. The catering service will
operate using one van, which will be dedicated exclusively to catering services. The goal is for
the catering business to turn a profit within a year while not negatively impacting in-store retail
operations, budget, staffing, events, and farmer partnerships.
To launch the catering business, the company is offering a free catered lunch to the first ten
businesses that subscribe to the weekly lunch catering services. Each catered lunch will be for up
to 30 people and will be held at a local conference center ballroom at noon on a day of the
customer's choosing. The budget allocated for the launch of ten catered lunches is $7,000.
The catering project is necessary because there is a growing demand for organic, locally sourced
catering options in the area. Customers are asking for more options, and as a local organic food
market at the crossroads of four farming communities, we are in a unique position to meet this
need. Launching a catering service will allow us to expand our business, reach new customers,
and increase profitability.
Furthermore, the project aligns with our company's values and mission of promoting organic,
sustainable food practices. By offering catering services, we can extend our commitment to
providing high-quality, organic foods to a wider audience.
The launch of the catering business is also an opportunity to celebrate our 10-year anniversary
and thank our loyal customers. By providing free catered lunches to the first 10 businesses that
subscribe to our weekly lunch catering services, we can generate excitement and interest in our
new venture.
, b. (A1B) Identify three relevant stakeholders and discuss how the project impacts each
stakeholder.
Stakeholder 1: Customers
The catering project will have a positive effect on customers as it will provide them with more
options for organic and locally sourced fresh foods. The catering service will also cater to
customers within a 25-mile radius, making it convenient for them to receive their orders within
an hour. However, the use of non-organic lettuce may negatively impact customers who
prioritize organic foods.
Stakeholder 2: Local farmers
The catering project will have a positive effect on local farmers as it will create a new market for
their fresh, organic foods. However, the inability to procure fresh lettuce from a local farmer may
negatively impact their reputation and reliability as a supplier of fresh, organic foods.
Stakeholder 3: Organic food market owner The catering project is the brainchild of the organic
food market owner, and its success will be a significant achievement for the business. The
catering service must sell the same quality organic foods that are sold in-store, ensuring that the
market's reputation for quality is upheld. The cost of developing the catering business should not
negatively impact the in-store retail operations budget, staffing, events, and farmer partnerships,
which must be carefully managed to ensure business growth and sustainability. The cost overrun
during the launch of the free catered lunches is a significant setback, which requires a review of
the project's budget and implementation plan.
c. (A1C) Discuss whether the project is feasible by addressing each of the three triple
constraint components: scope, cost, and timeline.
The project of launching a catering business for the organic food market seems feasible. The
project's scope and size are manageable as it involves catering services within a 25-mile radius
and using only one van for deliveries. The project's tasks include preparing and packaging food
orders at the organic food market and delivering them to the customer's location within 60
minutes for lunch orders and one week for special event catering orders.
However, the project's feasibility may be affected by some challenges, such as the unexpected
increase in costs for the launch of the free catered lunches and the unavailability of fresh organic
lettuce from a local farmer. These issues may impact the project's profitability, as the catering
business is expected to be profitable within one year.
Despite these challenges, the project can still be feasible if the costs and lettuce supply issues are
addressed promptly. For instance, the catering staff could review the launch budget and find
ways to reduce the costs without compromising the quality and quantity of food. They could also
explore alternative lettuce options or communicate with the affected customers and offer them
alternative menu choices.
2
and Operations – D079 T as k 1 | Questions And Answers, Latest Update
| 100% Correct Answers | Graded
Business Environment Application II: Process, Logistics, and Operations – D079 Task 1
Name: Atorina Miller
Student ID: 010662784
A. Discuss how you would plan the catered lunch project by completing each of the
following 5 distinct project phases:
1. Project Initiation
a. (A1A) Describe the project and the need for the project. Include information from the
provided scenario for support.
The objective of this project is to establish a catering service that offers fresh, organic foods to
customers within a 25-mile radius of an urban organic food market. The market is situated at the
intersection of four farming communities that supply the market with fresh, organic produce
daily. The demand for locally-sourced and organic food options has prompted the need for this
project. The catering business aims to provide the same high-quality organic foods that are sold
in-store and delivered daily. The company's target is to deliver lunch orders within 60 minutes of
receiving the order and special event catering orders within a week. The catering service will
operate using one van, which will be dedicated exclusively to catering services. The goal is for
the catering business to turn a profit within a year while not negatively impacting in-store retail
operations, budget, staffing, events, and farmer partnerships.
To launch the catering business, the company is offering a free catered lunch to the first ten
businesses that subscribe to the weekly lunch catering services. Each catered lunch will be for up
to 30 people and will be held at a local conference center ballroom at noon on a day of the
customer's choosing. The budget allocated for the launch of ten catered lunches is $7,000.
The catering project is necessary because there is a growing demand for organic, locally sourced
catering options in the area. Customers are asking for more options, and as a local organic food
market at the crossroads of four farming communities, we are in a unique position to meet this
need. Launching a catering service will allow us to expand our business, reach new customers,
and increase profitability.
Furthermore, the project aligns with our company's values and mission of promoting organic,
sustainable food practices. By offering catering services, we can extend our commitment to
providing high-quality, organic foods to a wider audience.
The launch of the catering business is also an opportunity to celebrate our 10-year anniversary
and thank our loyal customers. By providing free catered lunches to the first 10 businesses that
subscribe to our weekly lunch catering services, we can generate excitement and interest in our
new venture.
, b. (A1B) Identify three relevant stakeholders and discuss how the project impacts each
stakeholder.
Stakeholder 1: Customers
The catering project will have a positive effect on customers as it will provide them with more
options for organic and locally sourced fresh foods. The catering service will also cater to
customers within a 25-mile radius, making it convenient for them to receive their orders within
an hour. However, the use of non-organic lettuce may negatively impact customers who
prioritize organic foods.
Stakeholder 2: Local farmers
The catering project will have a positive effect on local farmers as it will create a new market for
their fresh, organic foods. However, the inability to procure fresh lettuce from a local farmer may
negatively impact their reputation and reliability as a supplier of fresh, organic foods.
Stakeholder 3: Organic food market owner The catering project is the brainchild of the organic
food market owner, and its success will be a significant achievement for the business. The
catering service must sell the same quality organic foods that are sold in-store, ensuring that the
market's reputation for quality is upheld. The cost of developing the catering business should not
negatively impact the in-store retail operations budget, staffing, events, and farmer partnerships,
which must be carefully managed to ensure business growth and sustainability. The cost overrun
during the launch of the free catered lunches is a significant setback, which requires a review of
the project's budget and implementation plan.
c. (A1C) Discuss whether the project is feasible by addressing each of the three triple
constraint components: scope, cost, and timeline.
The project of launching a catering business for the organic food market seems feasible. The
project's scope and size are manageable as it involves catering services within a 25-mile radius
and using only one van for deliveries. The project's tasks include preparing and packaging food
orders at the organic food market and delivering them to the customer's location within 60
minutes for lunch orders and one week for special event catering orders.
However, the project's feasibility may be affected by some challenges, such as the unexpected
increase in costs for the launch of the free catered lunches and the unavailability of fresh organic
lettuce from a local farmer. These issues may impact the project's profitability, as the catering
business is expected to be profitable within one year.
Despite these challenges, the project can still be feasible if the costs and lettuce supply issues are
addressed promptly. For instance, the catering staff could review the launch budget and find
ways to reduce the costs without compromising the quality and quantity of food. They could also
explore alternative lettuce options or communicate with the affected customers and offer them
alternative menu choices.
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