WGU D079 RNM1 Task 1 |Latest Update with
Complete Solution
Project Name: “Fresh foods made easy”
Project Leader: Michael Cseko
1. Project Initiation:
A. Overview:..The..purpose..of..this..service..is..to..generate..additional..revenue..
by..tapping..into..a..previously..underserved..market...We..will..provide..cateri
ng..services..to..local..businesses..within..a..25-
mile..radius..that..can..receive..deliveries..within..60..minutes..of..placing..an..o
rder,..accommodating..groups..of..up..to..30..people...The..launch..is..schedule
d..to..coincide..with..our..10-
year..anniversary...To..promote..this..service,..we..are..offering..free..catering..
meals..to..the..first..10..businesses..that..sign..up...Our..program..will..utilize..th
e..same..high-..quality..organic..foods..that..we..currently..sell..in-
store,..ensuring..that..our..catering..services..do..not..disrupt..our..in-
store..operations.
B. Stakeholders:..When..considering..the..impact..on..each..stakeholder—
..consumers,..suppliers,..and..employees—
various..opportunities..and..challenges..may..arise..during..the..initiation..and..
execution..of..a..project...For..suppliers,..the..impact..will..be..both..positive..an
d..negative,..influenced..by..supply..and..demand..and..their..operational..effici
ency...Suppliers..are..likely..to..see..increased. . revenue..but..may..also..need..to.
.invest..in..their..operations..to..meet..growing..demands.
Due..to..sourcing..challenges,..some..organic..foods..may..not..be..readily..availa
ble,..which..could..disrupt..in-
store..operations...A..recent..example..of..this..is..the..lack..of..availability..of..or
ganic..lettuce,..which..may..lead..to..offering..a..substitute,. . such..as..non-
organic..lettuce...This..sourcing..challenge..directly..affects..consumers,..who..r
ely..on..us..to..provide..organic..foods..within..a..specified..timeframe...On..the..
positive..side,..consumers..benefit..from..the..availability..of..catering..services..
and..the..opportunities..these..services..offer...Lastly,..our..employees..will..face
..additional..responsibilities..as..a..result..of..these..changes.
It..is..crucial..to..maintain..a..positive..work..culture..and..to..promote..and..inc
entivize..good..performance..to..ensure..employee..satisfaction..and..effective
ness.
C. Project..Feasibility:. . We..have..identified..three..main..constraints..for..t
his..project:..scope..of..work,..cost,..and..timeline.
Scope..of..Work:..The..project..involves..providing..an..organic..food..catering..
service..to..businesses..within..a..25-
Complete Solution
Project Name: “Fresh foods made easy”
Project Leader: Michael Cseko
1. Project Initiation:
A. Overview:..The..purpose..of..this..service..is..to..generate..additional..revenue..
by..tapping..into..a..previously..underserved..market...We..will..provide..cateri
ng..services..to..local..businesses..within..a..25-
mile..radius..that..can..receive..deliveries..within..60..minutes..of..placing..an..o
rder,..accommodating..groups..of..up..to..30..people...The..launch..is..schedule
d..to..coincide..with..our..10-
year..anniversary...To..promote..this..service,..we..are..offering..free..catering..
meals..to..the..first..10..businesses..that..sign..up...Our..program..will..utilize..th
e..same..high-..quality..organic..foods..that..we..currently..sell..in-
store,..ensuring..that..our..catering..services..do..not..disrupt..our..in-
store..operations.
B. Stakeholders:..When..considering..the..impact..on..each..stakeholder—
..consumers,..suppliers,..and..employees—
various..opportunities..and..challenges..may..arise..during..the..initiation..and..
execution..of..a..project...For..suppliers,..the..impact..will..be..both..positive..an
d..negative,..influenced..by..supply..and..demand..and..their..operational..effici
ency...Suppliers..are..likely..to..see..increased. . revenue..but..may..also..need..to.
.invest..in..their..operations..to..meet..growing..demands.
Due..to..sourcing..challenges,..some..organic..foods..may..not..be..readily..availa
ble,..which..could..disrupt..in-
store..operations...A..recent..example..of..this..is..the..lack..of..availability..of..or
ganic..lettuce,..which..may..lead..to..offering..a..substitute,. . such..as..non-
organic..lettuce...This..sourcing..challenge..directly..affects..consumers,..who..r
ely..on..us..to..provide..organic..foods..within..a..specified..timeframe...On..the..
positive..side,..consumers..benefit..from..the..availability..of..catering..services..
and..the..opportunities..these..services..offer...Lastly,..our..employees..will..face
..additional..responsibilities..as..a..result..of..these..changes.
It..is..crucial..to..maintain..a..positive..work..culture..and..to..promote..and..inc
entivize..good..performance..to..ensure..employee..satisfaction..and..effective
ness.
C. Project..Feasibility:. . We..have..identified..three..main..constraints..for..t
his..project:..scope..of..work,..cost,..and..timeline.
Scope..of..Work:..The..project..involves..providing..an..organic..food..catering..
service..to..businesses..within..a..25-
