Fluent Essays

Overview This is the second of three assignments that, as a whole, will cover all aspects of the project life cycle relevant to your selected project. Assume that your project sponsor has reviewed the project proposal and has asked that you make some changes to it. For the purposes of this assignment, consider your professor's feedback to be your project sponsor's review comments. Requirements Write a 4–6 page paper in which you: Provide a brief summary of your project. Update the goals and objectives based upon your project sponsor's feedback, and add two more goals and objectives. (Use your professor's feedback to update your goals and objectives.) Describe at least three key milestones and/or deliverables for your project. Describe a high-level timeline that includes key tasks and deadlines. Estimate the project's overall cost and any key staffing and non-staffing resources needed. This course requires the use of Strayer Writing Standards. For assistance and information, please refer to the Strayer Writing Standards link in the left-hand menu of your course. Check with your professor for any additional instructions. The specific course learning outcome associated with this assignment is: Revise a project plan so that it clarifies objectives, specifies deliverables, timelines, and costs, and aligns with stakeholder needs. By submitting this paper, you agree: (1) that you are submitting your paper to be used and stored as part of the SafeAssign™ services in accordance with the Blackboard Privacy Policy; (2) that your institution may use your paper in accordance with your institution's policies; and (3) that your use of SafeAssign will be without recourse against Blackboard Inc. and its affiliates. 1 Ghost Kitchen Business Project Lula Gillespie Professor Amino BUS 375: Business Management August 1, 2021 2 Ghost Kitchen Business Project Project Summary The COVID-19 pandemic has demonstrated the overreliance of numerous industries for specific demands resulting in the economic downfall as Governments imposed restrictive motion and interaction regulations. Among the most affected industries is the hospitality industry, as it experienced among the greatest losses in profit revenue and workforce. According to Leone et al. (2020), numerous industry leaders experienced over 89% reduction in revenue income with others. However, the author further states that the food industry has high recovery prospects considering the integration of technology in on-location deliveries. Recognized as ghost restaurants, they are cooking facilities that offer and produce food for delivery only. With the unlikely global management of the pandemic virus, they are prospected to be lucrative businesses in the short and long term. The prospects of ghost kitchens are supported by industry professionals who identify ghost kitchens as a $1 trillion industry by 2030 (Lee, 2021). The business project is proposed due to the large cost reductions and varied consumer markets depending on the menu. Moreover, developing an online presence is simplified with increased reliance on social media for information. Currently, the CDC and other federal and health agencies are attempting to control the spread of the virus and exploit the restrictions that can offer the business project the needed opportunity. The project's goal is to reduce the cost of restaurant operations and expand to other regions. The goals can be attained, ensuring that the project’s objective is to exploit the restrictions and attain a specific consumer base. With the set objectives, the project can attain its goals prior to the industry’s estimated peak financial year. HAZAR AMINO those are 2 goals & 2 objectives. please elaborate more for assignment 2 3 Project Structure The project will assume a functional approach with each department or specific task having its supervisory leader. The proposed structure was selected due to the diverse sectors that require attention. For example, the ghost kitchen will require a marketing team to create online awareness. Alternatively, an IT team will develop the applications used for ordering and tracking orders (Handzic & Bassi, 2017). Lastly, the proposed project will have a financial and acquisition team, both of which will have different members addressing various aspects of the project. Some of the advantages of the structure include the grouping of teams based on functionality, promoting higher performance (Handzic & Bassi, 2017). Additionally, each team is accountable for delays, undesired outcomes and appraisals, and the outcome is a well-defined hierarchy system valued by the project participants. Finally, with limited duplications, job descriptions are clear, thereby allowing for the development of clear paths for staff. However, the structure is limited by the higher costs due to specialized personnel and the increased number of staff members within the project. Moreover, critical decisions may be delayed due to numerous communication and bureaucratic channels (Handzic & Bassi, 2017). Regardless, the existing functional approach to the project’s management will offer the needed accountability and integrity (Handzic & Bassi, 2017). The project comprises three essential sections: the kitchen where food is produced, the delivery team, and the IT team. Focusing on the identified sections will allow for the smooth operation of the ghost kitchen. Project Stakeholders As previously mentioned, the COVID-19 pandemic restrictions have limited numerous businesses from securing profitable operations. The effects have also impacted the general public as numerous people are unable to enjoy professionally prepared foods. The project is expected to 4 attract consumers of fast foods as well as full course meals. With such a broad consumer market, the prospects of success are high if the product quality is maintained. Newly formed companies such as DoorDash and Saladworks have demonstrated the industry's potential (Uhl‐Bien, 2021). With numerous businesses experiencing foreclosure, commercial real estate has reduced in value allowing for the proposed business project to meet a wide variety of consumer’s demands. While the business will mainly focus on foods it develops, it will also offer the platform to other private cooks with the objective of creating a large professional staff. Other targeted stakeholders include external companies seeking an advertising platform. The purpose of the stakeholders is to grow the business’s market share and awareness. The approach has numerous benefits, such as attaining the proposed goals of opening numerous other branches such as current market leaders. The economic prospects of the business will also take advantage of the current rise in delivery services, thereby attracting and collaborating with companies such as UberEATS allowing the brand to grow. Evaluation When the business proposal is assessed with the key operational details identified, it is evident that it takes advantage of the demand for fast-food restaurants. The COVID-19 pandemic is expected to continue limiting numerous industries. However, with the opportunities presented by ghost kitchen, success is highly probable. The project will not be large scale, thus reducing the initial capital needed to start operation. By assessing companies such as DoorDash, which is mostly present in California, numerous other states can benefit from the food services offered (Khan, 2020). The industry is not fully exploited, offering lucrative and expansive prospects. The probability of success is further increased by working with delivery companies such as Uber, which has had a good financial year of 2020 (Khan, 2020). 5 Conclusion The proposed functional project structure is preferred for its great advantages over the limitations. The small scale of the project will allow most of the drawbacks to having limited effect. Such professional and dedicated teams are expensive but attain the needed results for the current position of the target population. They are currently the key trend in the food industry, with the pandemic and government regulations driving the market. Overall, it will be able to reduce the negative impacts in the agricultural sector and supply chains. 6 References Handzic, M., & Bassi, A. (2017). Knowledge and project management. Springer. Khan, M. (2020). Technological Disruptions in Restaurant Services: Impact of Innovations and Delivery Services. Journal Of Hospitality & Tourism Research, 44(5), 715-732. https://doi.org/10.1177/1096348020908636 Lee, W. (2021). Council Post: Ghost Kitchens: Reasons To Adopt This Type Of Food Delivery Model. Forbes. Retrieved 1 August 2021, from https://www.forbes.com/sites/forbesbusinesscouncil/2020/12/11/ghost-kitchens-reasons-to- adopt-this-type-of-food-delivery-model/?sh=2e2b731d5e54. Leone, L., Fleischhacker, S., Anderson-Steeves, B., Harper, K., Winkler, M., & Racine, E. et al. (2020). Healthy Food Retail during the COVID-19 Pandemic: Challenges and Future Directions. International Journal of Environmental Research and Public Health, 17(20), 7397. https://doi.org/10.3390/ijerph17207397 Uhl‐Bien, M. (2021). Complexity and COVID‐19: Leadership and Followership in a Complex World. Journal Of Management Studies., 58(5). https://doi.org/10.1111/2Fjoms.12696 Ghost Kitchen Business Project Project Structure Project Stakeholders Evaluation Conclusion