Group Assignment Cover Page

Assignment: The Project Charter

Group Number: 01

Submission Date: 06 Feb 2022

The following students were present for the group discussion and contributed to the
assignment per the RACI chart:

Student Name
1. Pramoth Chandran Prema Chandran Geetha
2. Sherin Saji Zacharia
3. Kirandeep Kaur
4. Gayatri Ramchandra Gambhire
5. Sriharshitha Dachepally

The following students were absent for the group meeting and could not contribute to the
assignment:

Student Name
1.
2.
3.
4.
5.
6.

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 RACI
Activity Pramoth Sherin Saji Kirandeep Gayatri Sriharshitha
Chandran Zacharia Kaur Ramchandra Dachepally
Prema Gambhire
Chandran
Geetha

Project Background C,I C,I R,A C,I C,I

Project Scope C,I C,I R,A C,I C,I

Key Stakeholders C,I R,A C,I C,I C,I

Project Acceptance C,I R,A C,I C,I C,I

Criteria
Budget C,I C,I C,I C,I R,A

Schedule Milestones C,I C,I C,I C,I R,A

Risks C,I C,I C,I R,A C,I

Assumptions C,I C,I C,I R,A C,I

Constrains R,A C,I C,I C,I C,I

Approval R,A C,I C,I C,I C,I

R=Responsible A=Accountable C=Consulted I=Informed

Project Team Leader Assertion (fill in your name)

I _Pramoth Chandran Prema Chandran Geetha_ declare that everyone on the project team has
fulfilled their responsibilities per the above table.

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 1. Project Background
Pizza delivery quickly is local pizza Delivery Company. Their goal is to provide delivery

service to the local people and pizza stores. Recently they are experiencing a sale loss of 30%

because of a new promotion program by their direct competitor. The promotion offering a

delivery time of 45 minutes, which is 15 minute lesser than PDQ’s present delivery time. In

order to keep up with the competitors and increase the delivery service by reducing delivery

time. PDQ planning to use some software which will allow them to serve their customer in a

short time manner.

2. Project Scope

The system will allow the company to deliver their products in less than 45 min. And it

will also work as a bridge between the customer and the pizza factories. There will be a central

ordering facility which will allow the factories to receive the order from the customer and

prepare the food accordingly in a timely manner.

3. Key Stakeholders

 Investors

 External Customers (Suppliers)

 Internal Customers (Employees)

 Hidden Customers (Food Authorities)

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 4. Project Acceptance Criteria

 Only items from the given menu will be taken (a menu which is fixed)

 Menu will be entirely decided upon the availability of the raw materials.

 An order can be cancelled only within a set time frame (a minute or so) from the

time the order is placed.

 Respective factories will accept respective regional orders.

 Extras will be charged separately

 Only a specific number of herbs, ketchup sachets will be provided per food item.

 Specified time limits will be the minimum amount of time required for the delivery.

 Orders from the specified order window would be accepted.

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 5. Budget

Sr. Items/ Processes Sample/Examples %

No.

1 Factory outlets buy/rent, construction 25

2 Transportation bikes, vans, gas/fuel 10

3 Technology/ Computers, mobile phones, Baking 12

Equipment Equipment- Ovens, Toasters, Grills, Fridges,
Deep Freezers, etc.

4 Staff Training, salaries, hikes, incentives, 5

insurances, other benefits

5 Expenses Power Supply, Internet, Water, Carrier Boxes, 5

Gloves, sanitation, etc.

6 Raw materials perishable items – Veggies, flours, 6

7 Packaging Pizza boxes, tissues, herbs, ketchup, bags 2

8 Staff/Branding Uniforms, helmets, Tissue prints, pizza box 2

brand printing, logo designing, advertising-
hoardings

9 Maintenance To maintain sanitation, hygiene, equipment, 4

chargers vehicle functioning, etc.

10 miscellaneous 4

11 Risk Management Natural, Un-natural, Manmade Causes 10

12 Future Expansion For more factory/retail outlets 10

13 Emergency Funds A back-up plan 5

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 6. Schedule Milestones

 Weekly

 Weekly sales (estimated number of sales per week)

 Weekends and weekdays

 Monthly

 Increase in staff as per the sales

 Increase in procurement as per the sales

 Break analysis point

 Quarterly

 Increase in number of factory outlets

 Increase in transportation and equipment

7. Risks

 Scope

 Delay in delivery due to any man-made or natural causes.

 Poor customer feedback due to taste/delivery time compromises.

 No response from the customer

 Very less sales

 Schedule

 Untimely supply of raw materials,

 Team making critical mistakes while scheduling or the software failure leading to

wrong guidance on factory location outlet or client delivery information.

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  Improper planning

 Cost

 Failure in software or in upgrading the software or server failure.

 Regular supplier failure would lead to finding a new one or last-minute costly

purchases.

 Equipment failures, negligence in handling or taking care of small pocket holes.

 Salaries, hikes due to increased labor charges.

 Sudden demand in sales and manpower or equipment power failure to meet the

sales.

 Cold storage, dry storage and storing the baked/unbaked pizzas.

 Inflation (Electricity Bills, Fuel, Gas for the Vehicles, raw materials)

 Failures or Losses incurred due to mishandling or employees’ irresponsibility

 Costs for training the staff, employee acquisition, advertising the pizza products,

hoardings, etc.

 Quality

 Dispatched food items failing the quality check

 Poor quality of raw materials or failure in procurement.

 Food going bad due to mishandling/wrong storage or for any other reasons.

 Any kind of failures to meet standard delivery services, apps - estimated time

updates, app interface or server failure, etc.

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 8. Assumptions

 All our food items are going to be popular.

 All the supplies will be delivered on time and all food batches will be made in a

decided amount of time.

 No defects in the produced items.

 Assuming all orders would be delivered within the set timeframe.

9. Constraints

 Scope

 The Maximum number of orders that are possible within a day with the amount

of manpower and equipment available.

 Finding a good location to set up factories to cater for the entire city.

 Schedule

 Ordering Window Time frames

 Storage capacity and production capacity will limit the number of orders given and

taken to suppliers and clients.

 Effective planning in the procurement, production and accepting sales to deliver the

pizzas.

 Cost

 Bulk buying materials will be essential for profits.

 Setting a factory in central areas could cost a lot.

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  Budget constraints for an overall decision from locations to equipment to salaries to

hikes till the company reaches Break Analysis Point.

 Quality

 Less Availability of skilled labors.

 To find quality materials.

 Providing the standard or better-quality products than our competitors’ products.

10.Approval

All the information mentioned above is authentically analyzed. An authorized

signature below indicates the approval of this project charter and the agreement of

the terms and conditions.

1. Project Sponsor – Dee Livery

2. Project Manager- Pramoth Chandran Prema Chandran Geetha

Date: 05-02-2022

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