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Assessment : Project Name: Online Management System for Tan House of Cuisines Project Description: Tan House of Cuisine currently does not have a website which can augment its operation....

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Assessment :




Project Name:


Online Management System for Tan House of Cuisines




Project Description:


Tan House of Cuisine currently does not have a website which can augment its operation. Although the restaurant seems to be running at average income even without having a dedicated website and digital platform, the time has come for it to have the online platform to gain competitive edge and to become sustainable. Numerous research studies have shown that a business which has not integrated information technology eventually lag behind their competitors and become unsustainable. Currently, due to the absence of an online system and platform, the customers cannot view, order and pay for meals directly with Tan. They must visit the restaurant in person, check items, order and do the payment. Due to this, the restaurant loses a major section of people who would have been actually prospective customers had there been a robust and efficient online platform which can be accessed seamlessly.
Although the restaurant does offer online ordering through a third-party platform (Food-Hunter), these services are neither effective nor beneficial due to associated fees and limited scope and operational control.


To resolve this issue, our group proposes to develop a custom website for Tan House of Cuisines. This website will significantly improve the restaurant’s management system by providing a seamless online experience for both customers and operators. It will provide a one-stop solution with the capability to view, order and pay on online platforms while also reaching to the wider section of customers. This would enhance its competitive level, increase business income and enable it to become more sustainable. As part of this project, the team will also do the gap analysis of the restaurant and identify what are its weaknesses, strengths, opportunities and threats. The team will also study the best practices of successful restaurants in the food and service industry and try to incorporate them into the Tan House of Cuisine in consultation with the owner, wherever it is necessary.



Note : stakeholders in this project are:


1.
Clint Name: Ngawang Thinley, Business Name: Tan house of cusine.


2.
Project Supervisor: Mr Lee.



3. Project Team are:


1.Yin – Leader of the project and will be responsible for project coordination, project management and scheduling. Looking after the financial and business elements of the project.



2.Tan – Planning the project, ensuring Quality assurance, and testing the system.



3.Tem – Requirement gathering and analysis, Overall project support, assisting with preparation of necessary project documentation.


4.Dor – Requirement Gathering and technical feasibility study, Database development as per requirements, assisting team with overall group tasks.



5.Rati – Project Coordination, project plan, project management and scheduling.





Instructions




The assignment requires key elements, such as (not all are appropriate depending on what you choose):



·

Scope statement



·

Stakeholder matrix and analysis



·

Communication plan



·

Risk statement



·

Waterfall - Bottom-up Budget



·

Waterfall - Benefits analysis



·

Waterfall - MSProject Schedule



·

Waterfall - Cost Baseline



·

Agile – Storyboard



·

Agile – Storyboard points



·

Agile – Team Roles



·

Agile – Initial Scrum Plan



·

Ethical considerations



·

Team Building plan




Note: We have chosen Agile.






Now based on above information, please help me to do the following as per the following outline for the project. Focus mostly on serial no 15,16 and 17.



Outline for project


1.
Executive Summary


2.
Introduction (example: why you are doing this project, why the client wants this


3.
project, etc.)


4.
Background (Client’s business)


5.
Problem Statement


6.
Project Aim and specific Objectives


7.
Scope Statement


8.
Assumptions and Constraints


9.
Strategic Alignment (a paragraph of how this project fits into the client’s strategic plans)


10.
Market Analysis (example: competitors, how long they have in business, etc.)


11.
Expected Outcomes (A list of what benefits the client will expect at the delivery of the project)


12.
Costs (WBS :Project Plan (phases only for the project proposal) -> Cost Baseline/Projectbudget)


13.
Risks (Risk Matrix -> Risk Register (high priorities only)


14.
Impact Analysis



15.


Implementation Strategy



16.


Change Management Plan



17.


Key Performance Indicators (KPIs)


18.
Stakeholder Matrix and Analysis and Communication Plan


19.
Project Management Framework


20.
Agile Elements


21.
Work Breakdown Structure (WBS) [MS-Project]


22.
Cost Baseline


23.
Earned Value Management (EVM)


24.
Activity Nodes


25.
Ethical Considerations (important)


26.
Team Building Plan


27.
Conclusion

Answered 1 days After Aug 10, 2024

Solution

Shubham answered on Aug 10 2024
7 Votes
Executive Summary
The Online Management System for Tan House of Cuisines includes strategic project that aims for enhancing competition and operations of restaurant. It includes developing custom website and the project will enable customers to view, order and pay for meals online. This includes addressing limitations of relying on third-party platforms. The project is managed using Agile methodology for ensuring flexibility, continuous feedback and high-quality deliverables. Key project components include requirement gathering, system design, development, testing and deployment. The system will improve customer satisfaction to increase revenue and ensure sustainability of restaurant in competitive market.
Introduction
This project aims to develop online management system for Tan House of Cuisines. The restaurant lacks a dedicated digital platform. The restaurant recognizes requirement for adopting modern technology to remain competitive and sustainable. The client understands that online presence is important for expanding reach of restaurant. It can help in improving customer engagement and enhancing operational efficiency. The creation of custom website can help the project to provide all-in-one solution for customers to view menu, place orders and make payments online. This can increase market share and profitability of restaurant.
Background
Tan House of Cuisines is well-established restaurant with loyal customer base but this has limited digital engagement. The restaurant provides online ordering through third-party service that is Food-Hunter. This includes associated fees and lack of control on service because it has limited the effectiveness. The restaurant misses potential customers that prefer convenience of online interactions. The absence of website has also restricted Tan House of Cuisines from capitalizing on the growing trend of online food ordering. This can help in becoming standard expectation in food service industry.
Problem Statement
Tan House of Cuisines is facing challenges because of lack of online management system. The focus on in-person visits and use of third-party platform for online orders results in missed opportunities. The online presence is required to attract and retain customers that prefer convenience of digital interactions. The fees and limitations associated with Food-Hunter can affect profit margins and limit ability of restaurant to provide better customer experience.
Project Aim and specific Objectives
The aim of the project is to develop custom online management system for Tan House of Cuisines. It will help to enhance operational efficiency, improve customer experience and boost profitability.
Objectives of the project are:
1. Design and Develop a User-Friendly Website: Creation of website that allows customers to easily view the menu, place orders and make payments online.
2. Improve Operational Control: It includes providing restaurant with greater control on online ordering process that will eliminate need for third-party services (Al-Saqqa, Sawalha & AbdelNabi, 2020, pp. 15).
3. Expand Customer Reach: It can attract
oader customer base by providing convenient online platform that meets modern consumer expectations.
4. Enhance Profitability: Increase revenue by reducing third-party fees and improving customer retention using online experience.
5. Incorporate Best Practices: Integrating industry best practices in online management system to ensure long-term success and sustainability.
Scope Statement
The scope of Online Management System for Tan House of Cuisines includes design, development and deployment of custom website that will help to meet needs of restaurant. The website will provide user experience and this allow customers to view menu, place orders and make payments online (López-Alca
ia, Olivares-Vicente & Poza-Vilches, 2019, pp. 2915). It will also include integrated content management system for restaurant to update menu items, manage orders and track customer interactions. The project will include requirement gathering, gap analysis, system design, development, testing and deployment. This requires training and support that will be provided to ensure smooth operation. The project is expected to be completed in four-month. It includes following Agile methodology that allows for development and continuous feedback from stakeholders.
Assumptions and Constraints
Assumptions:
· The client will provide access to required information including menu details, pricing and
anding guidelines.
· The project team will have access to required technology stack and tools for development and testing.
· The staff of restaurant will be available for training sessions and feedback in testing phases.
· The project will follow planned timeline.
Constraints:
· The project must be completed in allocated budget that includes development, testing and deployment costs.
· The website should be compatible with different devices and
owsers to ensure
oad reach.
· The website should follow legal and regulatory requirements including data privacy and security standards.
· The system should integrate with existing third-party services like payment gateways.
Strategic Alignment
The development of online management system aligns with strategic goal of company. This will enhance competitive edge and ensure long-term sustainability. The use of digital platform can help restaurant to attract wider customer base that includes improving operational efficiency and increase revenue (Amorim et al. 2021, pp. 101496). This project supports vision of client of modernizing business. It will help in staying ahead of competitors and meeting evolving expectations of customers that ensure convenience of online interactions.
Market Analysis
The restaurant industry in area is highly competitive that includes well-established competitors that are using digital platforms. These competitors have been in business for several years, offering robust online ordering and payment systems that can be used by tech-savvy customer base. The absence of digital presence has disadvantage, as potential customers may opt for competitors that provide convenient ordering experience....
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