D079 - Business Environment Applications II: Process, Logistics, and
Operations RNM1 — RNM1 TASK 1: Managing a Project- Passed 100%
Western Governors University
Business Environment Application II: Process, Logistics,
and Operations - D079
RNM1 — RNM1 TASK 1: Managing a Project
A1a. The project is about starting a catering service business for a
local organic food market that is celebrating the market's 10th
anniversary. The market is based in an urban area at the crossroads,
at the meeting point of four farmer communities, where fresh,
organic foods are supplied. The need for the project is based on
increasing customer demand and the potential to open the company
further. Domestic customers have wanted additional organic fresh
food products caterers, and there is some void in the market for
organic, local food caterer specialist meals. The project wants to cater
, to the increasing need for organic catering services, particularly for
companies and events within a 25-mile radius. The project also caters
to the mission of the market to increase the extent of its services and
enhance profitability. In initiating the catering service business, the
market fulfills the customers' demand and rides the trend toward
sustainable and healthy food.
A1b. Three relevant stakeholders are key in the catering service
business: customers, local farmers, and the catering staff. The
project also impacts each of these stakeholders. The first
stakeholders we can address are the customers. The customers will
directly benefit from the catering service through the ability to
obtain organic, high-quality, and locally made food.
Operations RNM1 — RNM1 TASK 1: Managing a Project- Passed 100%
Western Governors University
Business Environment Application II: Process, Logistics,
and Operations - D079
RNM1 — RNM1 TASK 1: Managing a Project
A1a. The project is about starting a catering service business for a
local organic food market that is celebrating the market's 10th
anniversary. The market is based in an urban area at the crossroads,
at the meeting point of four farmer communities, where fresh,
organic foods are supplied. The need for the project is based on
increasing customer demand and the potential to open the company
further. Domestic customers have wanted additional organic fresh
food products caterers, and there is some void in the market for
organic, local food caterer specialist meals. The project wants to cater
, to the increasing need for organic catering services, particularly for
companies and events within a 25-mile radius. The project also caters
to the mission of the market to increase the extent of its services and
enhance profitability. In initiating the catering service business, the
market fulfills the customers' demand and rides the trend toward
sustainable and healthy food.
A1b. Three relevant stakeholders are key in the catering service
business: customers, local farmers, and the catering staff. The
project also impacts each of these stakeholders. The first
stakeholders we can address are the customers. The customers will
directly benefit from the catering service through the ability to
obtain organic, high-quality, and locally made food.
