Background informationBusiness name: CANH CHUA READY-TO-EAT- Instant Soup is an innovative food company that specializes in creatingconvenient products for the modern lifestyle.. However
Overview
Business name: CANH CHUA READY-TO-EAT
- Instant Soup is an innovative food company that specializes in creating convenient products for the modern lifestyle At the heart of their product line is the revolutionary concept of "lazy soup" – a tablet soup that utilizes cutting-edge cold drying technology for preservation.
- Lazy soup has quickly established itself as a frontrunner in the market, poised to dominate the food industry in the near future Its success can be attributed to the perfect combination of convenience and nutrition it offers Designed with busy individuals in mind, this product caters to a wide range of customers, including office workers, young students, and busy mothers seeking a healthy and hassle-free meal solution, reminiscent of the comfort of a home-cooked dinner.
- Preparing a bowl of lazy soup is an absolute breeze Just boil some water, drop in the tablet, and within a mere three minutes, you'll be savoring a delectable and nourishing bowl of soup It's that simple! This efficiency not only saves valuable time but also ensures that you're never compromising on taste or nutrition.
- Embracing the advancements of the digital age, Instant Soup integrates modern technology into various aspects of food processing and preservation.Techniques such as vacuum drying, cold drying, and sublimation drying are meticulously employed to cater to the ever-evolving needs of individuals in the4.0 era Among these methods, sublimation drying stands out as a remarkable innovation that preserves the nutritional value of raw ingredients through a dual process of deep cooling and steam sublimation By keeping the color, flavor,vitamins, and minerals intact, the lazy soup capsules deliver a truly wholesome and delicious experience, reminiscent of a lovingly prepared home-cooked meal.
- Moreover, the convenience of lazy soup extends beyond the confines of home. Whether you're embarking on a thrilling adventure or finding yourself in a place with limited cooking facilities, you can simply pack these compact and travel-friendly soup tablets Instant Soup ensures that you never have to compromise on nourishment or flavor, even in the most challenging of circumstances.
- In a world where time is of the essence, Instant Soup's lazy soup revolutionizes the way we approach food, making wholesome and satisfying meals accessible to all With their new Canh chua flavor, they continue to redefine convenience without sacrificing quality So why settle for anything less? Embrace the future of food with Instant Soup and indulge in the rich flavors of lazy soup wherever life takes you. b Problem Statement
- People are so busy with their life that they can not maintain a healthy eating diet and tend to choose ready-to-eat fast food.
- We will also provide eco-friendly wrapping for our product, which is disposable and friendly with the environment.
- Solution: We aim to provide our customers with a diversity of healthy eating and fast-prepare “lazy soup”, using technology to freeze the fresh vegetables and keep the nutrition in the soup, bringing the delicious and healthy meal in just 3 minutes Embrace the convenience without compromising on your well-being Indulge in our wholesome and flavorsome lazy soups, meticulously crafted to ensure you enjoy a harmonious blend of taste and nutrition Say goodbye to unhealthy eating habits and embrace a more convenient, nourishing lifestyle today. c Description of major elements (deliverables) of the completed project
1 Technology to produce instant soup.
2 Reliable source of vegetables for instant soup.
3 Reliable source of eco-friendly wrapping.
4 Marketing campaign to promote the model and reposition the brand to an eco-friendly position. d Expected benefits
- Increase customers’ awareness of a healthy eating lifestyle by providing them solutions to their heating pain point.
- Position our brand as eco-friendly and high nutrition products.
Project Screening Report: Soup Product Evaluation
The report presents the results of a project screening conducted by two independent groups within the new product development department The objective was to evaluate and select the optimal soup product opportunity among two top contenders: the "Instant Soup Capsules" and the "Ready-to-Eat Soup." Due to budget restrictions, only one project can be supported.
The first evaluation team utilised a scoring model based on key strategic categories to evaluate the two soup product projects The categories cover these following factors:
(1) Customer demand and market trend, (2) Time to market, (3) Profit Potential, (4) Environmental sustainability, (5) Product quality, (6) Business cost, (7) Development risk and (8) Branding and marketing Scoring benchmark ranges from 1 to 3, in which 1= low, 2=medium, and 3=high The categories and their corresponding scores are as follows:
Project “Develop Canh chua Instant Soup Capsule”
Category Importance Score Weighted Score
1 Customer demand and market trend 3 3 9
Project “Develop Canh chua Ready-to-eat” Soup
Category Importance Score Weighted Score
1 Customer demand and market trend 3 2 6
1 Customer demand and market trend:
"Canh chua" is a popular Vietnamese dish with a unique blend of sweet, sour, and savoury flavours It has a dedicated customer base, particularly among Vietnamese cuisine enthusiasts and those familiar with Vietnamese flavours However, the traditional recipe for "canh chua" involves the use of various ingredients and requires significant preparation time, making it less convenient for consumers who desire the authentic taste of the soup but are constrained by their busy schedules or prefer simpler cooking methods.
Instant “canh chua” capsule soup and the ready-to-eat option could cater to the growing demand for convenient and ready-to-cook meal options that provide authentic Vietnamese taste effortlessly When it comes to convenience, the compact nature of the capsule format makes it portable, space-efficient, and simpler to store, ensuring greater ease of use and preservation
Ready-to-eat "canh chua" soup would have a shorter time to market compared to developing an instant capsule soup with the same flavour This is because the technology for producing and packaging fresh ready-to-eat food has already been well-established in the market.
Traditional "canh chua" soup requires fresh ingredients and preparation, whereas developing an instant capsule soup would involve additional steps such as, technology investment and testing, flavour encapsulation and packaging.
The profit potential of instant capsule soup is higher compared to ready-to-eat soup. This is because the instant capsule soup offers several advantages that contribute to its increased profitability:
Tiểu luận Nhóm 05 Dự án kinh doanh nước…
- The convenience and ease of use of the capsule format cater to the growing demand for quick and convenient meal options Consumers who are looking for a hassle-free cooking experience are more likely to choose the instant capsule soup The ready-to-eat soup is better serve when microwave for reheating;
- The development of instant capsule soup involves investments in technology and flavour encapsulation, which may require an initial financial commitment. However, once the production processes are established, the cost per unit of the capsule soup decreases, resulting in higher profit margins The scalability of production also allows for efficient cost management and potential cost reductions over time;
- The profit potential of ready-to-eat soup may be limited by factors such as shelf life, distribution logistics, and the need for liquid product special preservation. The instant capsule soup, on the other hand, offers longer shelf life and requires minimal storage and transportation requirements, making it a more profitable option in the long run.
- The capsule format allows for precise portioning, ensuring that consumers use only the required amount of soup mix for each serving This helps to minimise food waste and prevent excess ingredients from being discarded In contrast, ready-to-eat soup often comes in pre-packaged servings, which may result in leftover portions being thrown away, leading to higher food waste;
- The compact size of the capsules also reduces the amount of packaging material needed compared to ready-to-eat soup, further reducing waste;
- The production and distribution of instant capsule soup can be optimised to reduce energy consumption and carbon emissions The efficient production processes, streamlined logistics, and longer shelf life of the capsules contribute to a lower carbon footprint compared to the production and distribution of ready-to-eat soup, which may require refrigeration and more extensive transportation.
Ready-to-eat "canh chua" soup can provide a higher perception of product quality as it closely resembles the homemade, freshly prepared soup.
Instant capsule soup would need to ensure that the encapsulated flavours and ingredients effectively capture the authentic taste and meet consumer expectations.
Ready-to-eat "canh chua" soup may have higher business costs in the long run due to the need for precise cooking processes, and packaging suitable for immediate consumption.
Instant capsule soup could potentially have lower business costs over time as it involves standardised production processes (drying raw ingredients, encapsulation), controlled ingredient measurements, and simplified packaging, cost-effective warehouse management
- Developing a ready-to-eat "canh chua" soup may involve higher development risks, such as ensuring consistent taste, direct impact from fresh ingredients quality, and meeting consumer expectations of authenticity.
- Instant capsule soup with a "canh chua" flavour might have lower development risks, as encapsulating the flavours and providing portion-controlled servings can ensure consistency and simplify preparation for consumers.
Both ready-to-eat and instant capsule soup can benefit from effective branding and marketing efforts that highlight the unique flavours, cultural significance,effortless cooking preparation, genuine taste and health benefits associated with "canh chua." Ready-to-eat soup may focus on convenience and authenticity, while instant capsule soup could emphasis on unique & innovative and portion-controlled product approach.
Conclusion: Based on the scoring model, the "Instant Soup Capsules" received a higher score of 49, indicating it as the recommended choice for the new soup new product launching project.
The second team performed an NPV analysis of the two soup product projects, considering, annual generated revenue for the 1st year is 1.3 millions VND, a required rate of return of 15%, revenue increase by 10% the following year, and an anticipated inflation rate of 3% over the project's life The NPV calculations are as follows:
For Instant soup capsule, the initial investment is 3 billion VND and the required return rate is 15% The revenue for each year is calculated as follows:
Year Revenue Inflation Real Revenue Present Value
The NPV for Instant soup capsule is:
For Option 2, the initial investment is 2 billion VND and the required return rate is15% The revenue for each year is calculated as follows:
Year Revenue Inflation Real Revenue Present Value
The NPV for Option 2 is:
Based on the NPV analysis, the "Instant Soup Capsules" project has a significantly higher NPV of VND 0,497 billions compared to the "Ready-to-Eat Soup" project's NPV of VND minus 0,291 billions.
The statement of work (SOW)
Description and Scope
a Summary of work requested - Our target customer is looking for more healthy instant food compared to ramens, they wish to have 3-minute meals that are still healthy and high nutritious.
- The product must be eco-friendly and made of reliable technology as well as reliable suppliers. b Background - Instant Soup is an innovative food company that specializes in creating convenient products for the modern lifestyle.
- Key product of the times is the revolutionary concept of "lazy soup" – a tablet soup that utilizes cutting-edge cold drying technology for preservation. c Description of major elements
(deliverables) of the completed project
- Sustainable & reliable materials for food and packaging with affordable cost for business and customers.
- Effective systems and technology to control the quality of instant soup and supply chain models.
- Attractive Marketing's campaigns to get customer's attention, brand impression and increase the number of people who recognize new product lines.
- Effective trade marketing campaigns to win customers at stores. d Expected benefits - Increase customers’ awareness of a healthy eating lifestyle by providing them solutions to their heating pain point.
- Position our brand as eco-friendly and high nutrition products. e Priorities assigned to each element in the project
Sustainable materials with high-tech operating systems.
Approach
a Major milestones/key events anticipated
1 Do research and choose recipe of sweet and sour instant soup 01/05/2023
3 Create a system to eliminate contaminants from raw materials 25/05/2023
4 Preliminary treatment for ingredients (cutting, pre-cooking, )
5 Use modern freeze-drying technique 31/07/2023
6 Produce seasoning pack for the soup 01/08/2023
7 Pack the finished products 11/08/2023 b Special standards or methodologies to be observed
- New product introduction, communication with stakeholders
- Feedback directly on product c Plans for status report updates
Monthly, to see the effectiveness of the project
Resource Requirements
a Raw materials:salt, sugar, pineapple, tomato, okra, b Materials for packaging:paper, plastic, c Equipments and facilities d Plant– the building in which the production process takes place e Land– on which the plant is built f Labor:employees, managerial resources, g Finance– the wages of the employees, the cost of the raw materials, and the purchase of the machinery will all need financial resources
Risk Management
The Risk Management Plan's goal is to identify the risks associated with the
"Production of Vietnamese Sweet and Sour Instant Soup" project and to create mitigation and avoidance measures for the listed problems. b Risk approach
In order to identify the key risks that need to be taken into account while creating the project plan, the campaign's method includes communicating with the stakeholders (via interviews) based on their initial location launch, brainstorming, and staff discussions All potential risks were listed, identified, and given a countermeasure The employee will make every effort to guarantee that, should the need arise, the necessary actions are implemented to mitigate the risks All members have been briefed on the approaches to take and that they should be completed promptly because it was established that all risks would manifest themselves through the period The project manager will be present, all employees will answer to them, and the stakeholders will be informed. c Risk Breakdown Structure
Risk breakdown structure (RBS) d Qualitative Risk Analysis e Identified Risks
1.1.1 Although the product is based on Vietnamese cuisine, it is still possible that not all customers in Vietnam may be familiar with the particular flavors or may have different taste preferences In such instances, the product may not gain much traction and acceptance from the customers.
- Conducting market research to identify the flavor profiles that are more likely to be successful in the market
- Developing unique flavors: Based on the research findings, we develop unique flavors that align with the local taste preferences. The flavors can be tweaked to make the product more appealing to the local customers.
- Offering samples and conducting tastings before launching the new product to get feedback The feedback can provide critical insights into how the customers react to the product and any improvements or changes that may need to be made to the product's flavor.
1.1.2 Company can not achieve the expected profit
- Developing a strong marketing plan (includes a pricing strategy, product differentiation, and a promotion strategy that takes into account the target customers' preferences and habits)
1.2 There may be other established brands with similar products in the market, which can make it challenging for the new product to gain attraction and acceptance from potential customers.
- Discount on par with competitors but can provide better service with more value such as high-quality ingredients, the authenticity of the recipe,
- The company builds partnership with retailers, distributors, and suppliers to increase brand visibility, access a wider audience, and develop new distribution channels
1.3 It is still limited because packaging are plastic, money to invest in environmentally friendly packaging is more expensive and cannot be
- This risk is identified and costed for possible action if funds permit applied
2.1.1 - The drying technique used for instant soup can also affect its shelf life If the soup is not dried properly, then it may not be able to maintain its freshness and flavor for a period of time, which could lead to spoilage.
- Depending on the drying technique used, the manufacturing cost of the instant soup may increase If the cost is too high, it could impact the overall profitability of the product.
- Conducting thorough research on drying techniques, testing the product thoroughly before launch, choosing a suitable drying technique that is properly dried and has an appropriate moisture content.
- Using appropriate packaging: Choosing appropriate packaging can help extend the shelf life of the instant soup.
- Optimizing production process: Reducing manufacturing costs can be achieved through optimizing the production process.
2.2.1 Company lacks of funds during project implementation
- Applying the Just-In-Time (JIT) method
- Actively seeking sources of revenue, such as long-term loans with low-interest rates from relatives, or government subsidies, to ensure a continuous source of funding to maintain the project (for at least the first 3 months).
- Planning continuous and rapid capital turnover.
- Monitoring revenue and expenditure activities continuously.
- Monitoring market price fluctuations concerning the cost of goods, fragrances, competitors, etc.
2.2.2 It may be the lack of expertise staff in the operating system
- Implementing training plans or hiring more skilled human resources Always monitoring and allocating reasonable human resources when the project is underway
Acceptance Criteria
Detailed acceptance process and criteria
Before implementation, the author, project manager, and functional leader will approve each stage of the project's deliverable creation.
Testing/ qualification approach Quality Assurance: assure the product perform functionally Food safety certification Testing if the product matches the customer needs and taste through survey, interview,
Termination of project This SOW's activities, including the provision of the deliverable materials, have been completed.The Process is concluded in line with the Agreement's terms,which are listed in the Schedule.
Estimated time and cost
Estimated time to complete project 5 months work
Estimated costs to complete project 3 billion VND
Anticipated ongoing cost 1 billion VND
Work Breakdown Structure (WBS)
Deliverable 1 Do research and choose recipe of sweet and sour instant soup 1.1
WP1 Conduct a variety of research on how to make instant soup 1.1.1
WP2 Try different recipes for sweet and sour soup 1.1.2 WP3 Invite specialists to test the taste of soup 1.1.3
WP4 Finalize the recipe and list needed ingredients 1.1.4
WP1 Create a detailed list of ingredients with specific characteristics of each one
WP2 Check and select the suppliers 1.2.2
WP3 Make a sale contract for a period of time 1.2.3 with suppliers
WP4 Purchase materials from suppliers 1.2.4
Deliverable 3 Create a system to eliminate contaminants from raw materials
WP1 Provide a brief of how the system is operated and its functions with estimated budget 1.3.1
WP2 Conduct a research on technology agency and existed modern technique 1.3.2
WP3 Review preliminary design document 1.3.3
WP4 Run trial and feedback output 1.3.4
Deliverable 4 Preliminary treatment for ingredients
WP2 Cut ingredients into small pieces 1.4.2
WP3 Cook the prepared ingredients (steam, boil, stir) 1.4.3
WP4 Store cooked-ingredients in suitable temperature 1.4.4
Deliverable 5 Use modern freeze-drying technique 1.5 WP1 Arrange the ingredients evenly on the tray 1.5.1 WP2 Put the tray into the machine and adjust the temperature for specific ingredients 1.5.2
WP3 Store the after-cook 1.5.3 Deliverable 6 Produce seasoning pack for the soup 1.6
WP1 Select ingredients and season them 1.6.1
WP2 Grind ingredients into powder 1.6.2
WP3 Store in small packages 1.6.3
Deliverable 7 Pack the finished products 1.7
WP2 Receive feedback from BOD and selected customers about the taste 1.7.2
WP3 Design packaging for product 1.7.3
WP4 Finalize product & Quality control 1.7.4
WP5 Produce in large quantity and store 1.7.5
Project Scheduling
Our project budgets use the form of activity-based costing Our Project assigns costs first to activities and then to the projects based on each project’s use of Resources, which includes 3 main sources of cost: Labor, Materials and Fixed Costs.
In project “Develop Canh chua Ready-to-eat”, there are seven main deliverables:
1 Do research and choose recipe of sweet and sour instant soup
3 Create a system to eliminate contaminants from raw materials
4 Preliminary treatment for ingredients (cutting, pre-cooking, )
5 Use modern freeze-drying technique
6 Produce seasoning pack for the soup
At the first scope, 4 work packages are undertaken mainly during May Our project starts with conducting extensive research on how to make instant soup and trying out different recipes for the sweet and sour variant.
Once the recipe is finalized, the next deliverable focuses on finding ingredient suppliers A detailed list of ingredients is created, followed by supplier selection and the establishment of contracts Deliverable 2 spans several weeks, from late May to mid-July, with subsequent activities including purchasing materials from suppliers.
The project also involves creating a system to eliminate contaminants from the raw materials This includes providing a brief on the system's operation, conducting research on modern techniques, reviewing design documents, running trials, and finalizing the system This Deliverable 3 extends from late May to mid-July.
Preliminary treatment of ingredients from Deliverable 2 involves careful washing, cutting, cooking, and storing, while the use of modern freeze-drying techniques in Deliverable 5 is employed to preserve the ingredients These activities in Deliverable
4 are spread over a few days in late July and early August.
Deliverable 6 refers to the production of the seasoning pack involves selecting ingredients, seasoning them, grinding into powder, and packaging in small packets. This phase takes place in August and is followed by the final packaging of the finished products.
The project concludes with the production of samples, gathering feedback from the board of directors and selected customers, designing packaging, finalizing the product,conducting quality control, and producing the soup in large quantities for storage.These activities extend from August to October.
Totally, our project runs for about 5 months with 7 deliverables including 28 work packages Recently, we have had 5 packages completely done, 4 ones nearly done and
15 ones are in processing with the completion percentage fluctuating from 5% to 60%.
1 Do research and choose recipe of sweet and sour instant soup
1.1 Conduct a variety of research on how to make instant soup 01/05/2023 07/05/2023 7 100%
1.2 Try different recipes for sweet and sour soup 08/05/2023 14/05/2023 7 100%
1.3 Invite specialists to test the taste of soup 15/05/2023 19/05/2023 5 100%
1.4 Finalize the recipe and list needed ingredients 20/05/2023 24/05/2023 5 100%
Create a detailed list of ingredients with specific characteristics of each one
2.2 Check and select the suppliers 14/06/2023 04/07/2023 21 80%
2.3 Make a sale contract for a period of time with suppliers 05/07/2023 11/07/2023 7 40%
3 Create a system to eliminate contaminants from raw materials
Provide a brief of how the system is operated and its functions with estimated budget
Conduct a research on technology agency and existed modern technique
3.4 Run trial and feedback output 28/06/2023 11/07/2023 14 50%
4 Preliminary treatment for ingredients (cutting, pre-cooking, )
4.1 Wash ingredients carefully 19/07/2023 21/07/2023 3 30% 4.2 Cut ingredients into small pieces 22/07/2023 24/07/2023 3 20%
4.4 Store cooked-ingredients in suitable temperature 28/07/2023 30/07/2023 3 15%
5 Use modern freeze-drying technique
5.1 Arrange the ingredients evenly on the tray 31/07/2023 01/08/2023 2 15%
Put the tray into the machine and adjust the temperature for specific ingredients
6 Produce seasoning pack for the soup
6.1 Select ingredients and season them 01/08/2023 06/08/2023 6 20% 6.2 Grind ingredients into powder 07/08/2023 08/08/2023 2 10% 6.3 Store in small packages 09/08/2023 10/08/2023 2 5%
7.2 Receive feedback from BOD and selected customers about the taste 14/08/2023 02/09/2023 20 0%7.3 Design packaging for product 03/09/2023 07/09/2023 5 0%7.4 Finalize product & Quality control 08/09/2023 17/09/2023 10 0%7.5 Produce in large quantity and store 18/09/2023 01/10/2023 14 0%
Cost estimation and budgeting
WBS Task Hrs Rate Total labor Units VND/Unit Total material Fixed cost Budget 1.1 Deliverable 1: Research and Choose Recipe of Sweet and Sour Instant Soup
WP1: Conduct research on various sweet and sour soup recipes suitable for instant capsule production
WP2: Test and refine the selected recipes using automated processes
WP3: Collaborate with food specialists to evaluate the taste and adjust the recipe if needed
WP4: Finalize the recipe and create a detailed list of ingredients
WP1: Identify ingredient requirements and characteristics suitable for production
WP2: Research and select suppliers capable of providing high-quality ingredients in bulk
WP3: Establish long-term contracts with selected suppliers for consistent ingredient supply
WP4: Set up ordering and inventory management systems to streamline procurement
₫ 1.3 Deliverable 3: Create Ingredient Processing System
WP1: Design and develop an automated system to eliminate contaminants from raw materials
WP2: Integrate modern technology and techniques for efficient and effective ingredient processing
WP3: Conduct thorough testing and optimization of the system
WP4: Finalize the system and ensure it meets food safety standards
₫ 1.4 Deliverable 4: Ingredient Preparation and Processing
WP1: Implement automated ingredient washing, cutting, and pre-cooking processes
WP2: Optimize cooking methods using equipment for consistency and efficiency
WP3: Utilize temperature-controlled storage systems for cooked ingredients
WP1: Implement an freeze-drying process for preserving the ingredients
WP2: Optimize temperature and drying parameters for different ingredients
WP3: Implement storage systems for freeze-dried ingredients
WP1: Select and automate the production of high-quality seasoning ingredients
WP2: Utilize automated grinding and mixing systems for consistent seasoning preparation
WP3: Package the seasoning in automated filling and sealing machines
₫ 1.7 Deliverable 7: Packaging and Quality Control
WP1: Develop appealing and functional packaging design for the instant soup capsules
WP2: Implement automated packaging machines for efficient and consistent packaging
WP3: Conduct quality control processes to ensure product integrity and safety
₫ 1.8 Deliverable 8: Large-scale Production & Storage
WP2: Receive feedback from BOD and selected customers about the taste
WP1: Scale up production using automated processes and equipment
WP3: Implement automated inventory management and tracking systems
WBS Activity Total labor Total material Total fixed Sub Total
Organizational Breakdown Structure
Organizational Breakdown Structure
Financial Analyst Specialist Anh Thy
Automated Packaging and Quality Control
Production Engineer Specialist Anh Vy Data Analyst
Conduct research to identify market trends, customer needs, and product opportunities.
Develop and design prototypes and test new product concepts.
Collaborate with cross-functional teams to translate product requirements into technical specifications.
Conduct product testing and quality assurance processes.
Stay updated with industry advancements and integrate them into product development strategies.
Manage the overall operational aspects of the project, ensuring efficient and timely execution.
Coordinate production activities and oversee manufacturing processes. Develop and implement supply chain and procurement strategies to ensure timely availability of materials and components.
Optimize logistics and distribution channels for the smooth delivery of the new product.
Monitor and improve operational efficiency, quality control, and cost-effectivenes.
Manage the project's budget, financial resources, and financial forecasting. Track project costs, analyze financial data, and provide financial insights to support decision-making.
Ensure compliance with legal and regulatory requirements.
Manage contracts and agreements related to the project.
Coordinate with external legal counsel, if required, for legal matters related to the product launch.
Plan, coordinate, and execute transportation and distribution activities for the new product.
Manage inventory and warehouse operations.
Optimize logistics processes to minimize costs and ensure on-time delivery. Collaborate with suppliers, vendors, and shipping companies to streamline logistics operations.
Monitor and track shipments, and address any logistics-related issues.
Recruit, select, and onboard team members for the project.
Develop and implement HR policies and procedures.
Manage employee relations, performance evaluations, and training programs. Ensure compliance with labor laws and regulations.
Support the project team with organizational development and talent management.
Translate product requirements into technical specifications and engineering designs.
Develop and implement engineering processes and methodologies.
Collaborate with R&D and other departments to ensure product feasibility and manufacturability.
Conduct product testing and validation.
Provide technical support and expertise to other teams throughout the project.
Responsibility Assignment Matrix
Our Project’s Responsibility Assignment Matrix (RAM) describes the participation by
6 specific departments, people and roles in completing tasks or deliverables for a project.
The RAM here indicates which of the following three roles people can have in this project’s activities:
Primary responsibility (P): People who ensure the results are achieved. Secondary responsibility (S): People who ensure some portion of the results is achieved.
Approval (A): People who are not actually working on the deliverable, but approve the results produced by others who are.
Logisti cs Dept HR Dept
M PDS DAS BOM FAS LS P&W
1.1 Deliverable 1: Research and Choose Recipe of Sweet and Sour Instant Soup 1.1.1
1.3 Deliverable 3: Create Ingredient Processing System
1.4 Deliverable 4: Ingredient Preparation and Processing
1.7 Deliverable 7: Packaging and Quality Control
1.8 Deliverable 8: Large-scale Production & Storage
Time-Phased Budget
Time-Phased Budget (in thousands VND)
Activity May June July August September October Totals Deliverable 1: Research and Choose Recipe of
Automated Packaging and Quality Control
Implementation Strategy
Introduction
- Vision: Provide customers with the best ‘Canh chua’ instant soup with the original taste and time-saving cooking process.
- Mission: Develop an instant soup which is not only tasty but also healthy and consumer-friendly.
- Focus area: Focused in the area of Ho Chi Minh City, where many people are busy with their work, requiring a fast-cooking meal with the taste they love.
- Objective: Develop a ‘Canh chua’ instant soup which can be launched in the next 5 months.
Describe the assumptions made regarding the development and execution of this document along with the applicable constraints Here are some items to consider when identifying the assumptions and constraints:
+ Schedule: 5 months from May to October
+ Resource availability and skill sets: factory and our patent (brand name) + Software and other technology to be reused or purchased: A software system to eliminate contaminants from raw materials and modern freeze-drying technique
+ Constraints associated with product interfaces
Financial Analyst Specialist Anh Thy
Production Engineer Specialist Anh Vy
Management Overview
In this section, we provide a description of how the implementation will be managed and identify the major tasks involved.
First, our R&D department will investigate the preferred "Canh chua" flavors in each of Vietnam's regions In order to determine the most popular taste that can appeal to the target market, we will cooperate with customers and have joint discussions The most crucial element when launching a new product in the F&B sector is the recipe Following the selection of the ideal instant soup recipe, we continue to assess the manufacturing process as follows:
- Discover a reliable, high-quality food provider that can provide us with food at low pricing and for an extended period of time.
- Cooperating with outside partners to develop a food cleaning system in accordance with state-regulated food safety criteria.
- Verify product quality, clean the raw materials, and chop them up into manageable pieces for storage and drying.
- Regular monitoring of the dryer's temperature and the raw materials' quality after drying.
- Crush and combine the seasoning after you've prepared it according to the recipe's instructions.
- Assemble the ingredients for instant soup and pack the finished product for market sale.
After the new product has been fully prepared, research is done to determine the best timing to launch it and the best marketing tactics to use to get the word out about it as soon as it is available.
Major task
Task Do research and choose
Pack the finished products recipe of sweet and sour instant soup contaminant from raw materials ingredients ng technique the soup
- Find out the preference of customer
- Take an overview picture of the market
- Proactive to choose what we cook
- Build long-term relationshi p with supplier
- Pre-cook the ingredients carefully
- Guarantee the taste and final product
- Help to preserve the finished product for a long time
- Help customer store product easily
- Be able to launch the product to market
It takes time to determine what customers really like and sometimes we cannot please all customers
Selecting a long-term supplier is costly and time-consu ming
Need time to train employees about how to use the system as well as we have to outsource to build this system
Need more workers to regularly check and report the quality
The modern machine for this technique is costly and has a period of time for replaceme nt and
This process should be checked and worked out after the recipe is evaluated successful
Learn about consumer-f riendly packaging and product shapes improving ly
Risks Need more time to do research as planned
Outsourcin g is risky because of legal respect and trusty of the supplier
The system cannot work as we want and need more time to fix it
The product is damaged or rotten during cutting and preliminary processing
The machine is damaged while the drying process is in progress
The seasoning pack does not meet the taste requireme nt
Be delayed due to recipe problems or machine damage
Security and Privacy
Give a summary and a discussion of the security requirements that must be met when the project is put into practice Consult all relevant security guideline manuals.
Find a vendor of project management software that offers replication nearly real time. Your data will be available and backed up on redundant servers that are spread out geographically due to this feature To provide fault tolerance, a full backup should be made each day, and the data should be encrypted and kept in a location that is physically apart from the main servers.
Your software supplier should follow industry-standard practices for network protection, including network segregation utilizing VLANs, firewall and router technologies, intrusion detection and prevention systems, centralized log aggregation, and alert mechanisms A dedicated and experienced security team should be in charge of monitoring all of these systems.
Application security includes all of the components that make up the application and help to keep your project data secure These characteristics can be divided into 5 groups:
Data sharing & role-based access control
Project management software data encryption
Request information from vendors regarding their escalation, management, knowledge sharing, risk management, and daily operations procedures To ensure that only employees who require access to client data for work-related purposes may get it, strong regulations should be in place.
If we discover that their fundamental rules don't satisfy our security standards for sensitive information, their policies should also provide us the ability to control when and how they access our data.
There are security compliance standards that any reputable software vendor should adhere to These include:
Implementation Support
Describe any support hardware, software, facilities, and materials required for the implementation, as well as the documentation, necessary personnel and training requirements, outstanding issues, and implementation impacts to the current environment.
- Computer for employees: Windows or IOS operating system, capable of using some basic software such as Microsoft Office 2010 or higher, Photoshop, AI,…
- Equipments and machines: implement the mixing, cooking, drying, packing, creating the final product
- Human Resources Department: will use software or applications such as Base, Air Table, Asana to track teamwork progress and the campaign's actual efficacy in comparison to the schedule it was given.
- Operations Department: software or applications to manage and track processes, also monitor the machine.
- Research and Development Department: applications to develop and visualize the product.
Documentation
Activity attributes, Activity list, Assumption log, Basis of estimates, Cost estimates,Cost forecasts, Stakeholder register, Duration estimates, Issue log, Lessons learned register, Project schedule network diagram, Project team assignments, Milestone list,Physical resource assignments, Project calendars, Project schedule, Project scope statement, Quality control measurements, Quality metrics, Quality report, Resource calendars, Project communications, Resource requirements, Risk register, Risk report,Team charter, Test and evaluation documents.
Performance Monitoring
Give the management of the borrower and the bank a practical way to gauge the success of a project, its elements, and the appropriateness and timeliness of the funding provided and used.
Assess the project's technical, financial, and economic goals on a regular basis for success or failure.
Identify the type and extent of corrective measures required to accomplish the objectives tracked by performance indicators.
Assist in developing new or modified performance metrics to replace any that may be ineffective ones that might be more effective.
Number of customers using the product
Number of customers continuing to use the product
Number of customers introducing the product to their relatives or on social media,
Progress of completing the project against the plan
To guarantee the quality and correctness of the project, we will utilize a scale of 1 to 5,survey customers, and hold frequent meetings.
Earned Value Management (EVM)
End Value table (end of August) for the project (in thousands VND)
Activity May June July Aug Sept Oct Plan %
Completion Value Deliverable 1: Research and Choose Recipe of
Automated Packaging and Quality Control
Estimated Time to Completion 13,9 months
The project completion is projected to be fourteen months behind schedule
Cost Variances Cumulative Actual Cost of Work Performed (AC) 2.583.158.000 đ
Estimated Cumulative cost to Completion 6.545.388.575 đ The project completion is projected to end up costing 6.545.388.575đ
Calculating Cumulative CPI for Trend Analysis
EV ECc AC ACc CPI CPIc
Calculating Cumulative SPI for Trend Analysis
EV ECc PV PVc SPI SPIc
Our results suggest that after May, CPI dropped significantly for the month of August.Further, cumulative CPI tended to decrease and has shown a negative trend In another aspect, we can see from the calculation of SPIC that the project’s schedule performance has been slightly decreased in next month's segment Because the actual comparison time is quite short, the ability to predict the trend is still relatively difficult.
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