FOREIGN TRADE UNIVERSITY

FACULTY OF BUSINESS ADMINISTRATION

--------***--------

GROUP WORK REPORT

PROJECT: LAUNCHING NEW PRODUCT “GRANOLA” -
NAFOODS

Submitted by: Group 3

Course: Project Management
Class: QTRE407(GD1-HK2-2223).1
Lecturer: Ph.D. Nguyen Thi Hoa Hong

Hanoi, March 2023

 LIST OF GROUP MEMBERS

NO. NAME STUDENT ID

01 Nguyễn Hồng Anh 2014250211

02 Vũ Thảo Anh 2012250015

03 Hoàng Nhật Duy 2012250027

04 Ngô Nguyên Hạnh 2012250031

05 Nguyễn Tùng Lâm 2014250700

06 Lưu Phương Linh 2013250014

07 Nguyễn Thị Hằng Nga 2012250048

08 Nguyễn Thu Trang 2013250030

1
 TABLE OF CONTENTS

INTRODUCTION 3
I. PROJECT SELECTION 4
1. Net Present Value (NPV) 4
2. Analytical Hierarchy Process (AHP) 10
II. STAKEHOLDER ANALYSIS 12
III. PROJECT CHARTER 15
1. Introduction and background 15
2. Objectives 15
3. Deliverables 16
4. Milestones 16
5. Limitations 16
6. Approach 17
7. Constraints 17
8. Signoffs 18
IV. WORK BREAKDOWN STRUCTURE 19
V. RESPONSIBILITY MATRIX 22
VI. BUDGETING 25
VII. IN-DEPTH SCHEDULE 31
VIII. RESOURCE-LOADING CHART 34
IX. RISK ANALYSIS 36
CONCLUSION 41
REFERENCES 42

2
 INTRODUCTION

Our group project is launching a new product called “Granola” for Nafoods Group.
Granola has been an American staple since the late 19th century. Consisting of whole grains
and/or oats, nuts, honey, dried fruit, and other preserved foods, this hearty breakfast has
maintained its popularity over the years as a popular breakfast food, snack, and addition to baked
goods, yogurt, and desserts. Founded in 1995, Nafoods Group is among the most innovative fruit
and vegetable growers, processors, and exporters in Vietnam, specializing in Fruit Juice/ NFC,
Puree, Concentrate, IQF (Individual Quickly Freeze), and Fresh Fruits. We think that granola is
the most suited and promising product to launch as we make the most of our advantages in terms
of the contemporary production process and the range of high-quality items that are the major
components of granola as well as the noticeable rise in consumer demand for nutritious foods
after Covid-19 pandemic. This report is our analysis of our process in launching Granola based
on the knowledge gained through the courses. With all of the analyses and detailed steps, we
hope that the report will provide a clear picture of the product.
We sincerely thank our instructor - Dr. Nguyen Thi Hoa Hong who was helping us with
this report. In the process of working on this report, due to the limited amount of time as well as
some certain limits in understanding and collecting data, in spite of every member’s efforts,
mistakes are unavoidable and we hope to receive your comments for the report. Your feedback is
an honor for us to improve our skills and complete this report perfectly.
Many thanks for your guidance!

3
 I. PROJECT SELECTION
In this report, we will decide which project our company would take based on two
different methods, which are Analytical Hierarchy Process (AHP) method and Net Present Value
(NPV) - a financial model.
1. Net Present Value (NPV)
In order to calculate the NPV of the project, we will apply this formula:

First of all, we need to calculate the R (required rate of return), which is also WACC.
WACC is determined by the following formula:
𝑉𝑒 𝑉𝑑
𝑊𝐴𝐶𝐶 = 𝐾𝑒 𝑥 𝑉𝑒 + 𝑉𝑑
+ 𝐾𝑑 𝑥 (1 − 𝑇) 𝑥 𝑉𝑒 + 𝑉𝑑

In which:
Ke = equity cost
Kd = debt cost
Ve = equity market value
Vd = debt market value
T = the current tax rate for corporations

Let’s find each of these factors to calculate the final results.

1.1. Equity cost: Ke

We will use the CAPM model to find Ke:
𝐾𝑒 = 𝑅𝑓 + β 𝑥 (𝑅𝑚 − 𝑅𝑓)

4
In which:
Rf = risk-free rate
β = beta of the investment
Rm = required market return
Rm - Rf = risk premium

Rf - the risk-free rate will be taken as the yield on a 10-year government bond. According to the
Announcement of the results of issuing Government bonds booked 157, 158 In 2022 (December
28th 2022), this rate is equal to 4.8%.

β = beta of the investment, according to Vietstock.vn, this ratio is equal to 1.24 (Q4/2022).
With Rm, we would use the data which has been calculated by Professor Damodaran.
Accordingly, we can take the Total equity risk premium (plus Default spread) + non-financial
risk (Rf) to calculate the Required market return (Rm).
Rm = Total equity risk premium + Rf = (3.68% + 11.13%) + 4.8% = 19.61%
Having all of the factors, we can calculate Ke:
Ke = 4.8% + 1.24 x (19.61% - 4.8%) = 23.16%

5
 1.2. Debt cost: Kd
Kd = Interest Expense / Average total debt
Kd = 27,402,043,746 / 836,012,763,751 = 3.28%

1.3. Equity market value: Ve

Ve = Share capital + Capital surplus - Treasury shares + Undistributed profit after tax + other
capital owned by owners
Ve (2022) = 629,230,850,000 + 67,230,677,157 - 620,000 + 135,830,814,700 = 832,291,721,857

1.4. Debt market value: Vd

Vd = Short-term debt + Long-term debt
Vd (2022) = 773,963,264,988 + 80,403,610,344 = 854,366,875,332

1.5. Current tax rate for corporations - T

Profit before tax 2022 = 94,244,796,288
Corporate income tax 2022 = 10,766,411,526
T = 10,766,411,526 / 94,244,796,288 = 11.42%

=> From all of these above data, we have:

WACC = 0.1290124272 = 12.9%

We then continue calculating the NPV as follow:

After research information, we have estimation in terms of data supporting for calculate NPV

Original Granola Matcha Granola Chocolate Granola

Initial investment
1,000,000,000 1,000,000,000 1,000,000,000
(VND)

Selling price per

179,000 189,000 180,000
box (VND)

6
 Quantity per year
54,000 25,200 27,000
(boxes)

Inflation rate 4% 4% 4%

Rate of return 12.9% 12.9% 12.9%

Apply the formula to three alternatives including original granola, matcha granola and chocolate
granola, we have three alternatives’ NPV value shown in the following tables:

a. Original Granola

Quantity (boxes) 54,000

Selling price 179,000

Net Sales 9,666,000,000

COGS 3,866,400,000

Gross Profit 5,799,600,000

Selling expenses 800,000,000

General and administrative expense 1,500,000,000

Operating income 3,499,600,000

Interest expense (3.5%) 122,486,000

Income before tax 3,377,114,000

Tax expense(20%) 675,422,800

Net income 2,701,691,200

Year Net flow Discount NPV

0 -1,000,000,000 1 -1,000,000,000

7
 1 2,701,691,200 0.8554319932 2,311,113,088

2 2,701,691,200 0.7317638949 1,977,000,075

3 2,701,691,200 0.6259742471 1,691,189,115

4 2,701,691,200 0.5354783979 1,446,697,275

5 2,701,691,200 0.4580653532 1,237,551,134

7,663,550,688
(Money unit: VND)

b. Matcha Granola

Quantity 25,200

Selling price 189,000

Net Sales 4,762,800,000

COGS 2,143,260,000

Gross Profit 2,619,540,000

Selling expenses 800,000,000

General and administrative expense 1,500,000,000

Operating income 319,540,000

Interest expense (3.5%) 11,183,900

Income before tax 308,356,100

Tax expense(20%) 61,671,220

Net income 246,684,880

Year Net flow Discount NPV

0 -1,000,000,000 1 -1,000,000,000

8
 1 246,684,880 0.8554319932 211,022,139

2 246,684,880 0.7317638949 180,515,089

3 246,684,880 0.6259742471 154,418,382

4 246,684,880 0.5354783979 132,094,424

5 246,684,880 0.4580653532 112,997,797

-208,952,170
(Money unit: VND)

c. Chocolate Granola

Quantity 27,000

Selling price 180,000

Net Sales 4,860,000,000

COGS 2,187,000,000

Gross Profit 2,673,000,000

Selling expenses 800,000,000

General and administrative expense 1,500,000,000

Operating income 373,000,000

Interest expense (3.5%) 13,055,000

Income before tax 359,945,000

Tax expense(20%) 71,989,000

Net income 287,956,000

Year Net flow Discount NPV

0 -1,000,000,000 1 -1,000,000,000

9
 1 287,956,000 0.8554319932 246,326,775

2 287,956,000 0.7317638949 210,715,804

3 287,956,000 0.6259742471 180,253,040

4 287,956,000 0.5354783979 154,194,218

5 287,956,000 0.4580653532 131,902,667

-76,607,496

(Money unit: VND)

From the tables calculating NPV value of three alternatives, we can see that while the NPV value
of Matcha and Chocolate Granola is negative, that of Original Granola is positive.
Therefore, Original Granola is the best selection for launching the project.

2. Analytical Hierarchy Process (AHP)

Hierarchy of Selection Criteria Choices

First Level Second Level

1A: Short-term - 30%

1. Financial benefits - 50%
1B: Long-term - 70%

2A: High nut rate (>=70%) - 65%

2. High nutrition - 25%
2B: Long preservation time - 35%

3A: Ensuring production time less than or equal

3. Optimization manufacturing resources - 25% to 2 months - 60%
3B: Optimization human resources - 40%

Assigning Numerical Values to Labels

10
 Level Score

Low 0.3

Medium 0.7

High 1

Total 2

Alternatives’ score table

Manufacturing
Finance Nutrition
resources

Alternatives Total Preservation Production Human

Short-term Long-term Nut rate
time time resources

0.1500 0.3500 0.1625 0.0875 0.1500 0.1000

Original Granola 0.925 Medium High High High High Medium

Matcha Granola 0.600 Medium Medium Medium Medium Low Low

Chocolate
0.460 Medium Low Medium Medium Low Low
Granola

=> From the table, Original Granola will be chosen due to the highest score.

11
 II. STAKEHOLDER ANALYSIS

Communi
Power Involvement P X I Key Manage
Stakeholder Name & Title Org. -cation Action Plan
(0 to 10) (0 to 10) Rank Stakeholder ment
Needs

Chairman of BOD 8 1 8 Passive

BOD Vice Chairman of BOD Owners 7 1 7 Passive

Other members of BOD 6 1 6 Passive

Quarterly
CEO 7 5 35 Yes Active
Reports

Weekly
Weekly
Project Manager 7 7 49 Yes Active Meetings,
Reports
Daily Email
Internal
stakeholders Planting Areas and
Other 3 2 6 Passive
Sourcing Manager
Functional Managers
ASAP -
Managers Management and Monthly
4 5 20 Yes Active Major
Investment Manager Reports
problems

Director of Research and

Development Institute 6 2 12 Passive
for Agriculture

Procurement Manager 5 3 15 Passive

12
 ASAP -
Monthly
Logistics Manager 4 7 28 Yes Active Major
Reports
problems

ASAP -
Manufacturing Monthly
5 7 35 Yes Active Major
Operations Manager Reports
problems

Industrial Sales Manager 3 2 6 Passive

Consumer Sales
4 2 8 Passive
Manager

Marketing and
Communication 6 3 18 Passive
Manager

ASAP -
Human Resources Monthly
4 7 28 Yes Active Major
Manager Reports
problems

ASAP -
Finance and Accounting Monthly
Managers 4 5 20 Yes Active Major
Accountant Director Reports
problems

Treasury Accountant Employees 2 5 10 Passive

The Project Team Employees 2 9 18 Passive

External Distributors 3 5 15 Passive

Clients Customers
stakeholders Catering Chains 3 5 15 Passive

13
 Retail Businesses 3 5 15 Passive

Ecom 3 5 15 Passive

Pressure
Competitors 2 2 4 Passive
Groups

Ingredients Suppliers 5 3 15 Passive

Suppliers Suppliers
Technology Suppliers 4 4 16 Passive

Weather Condition 2 6 12 Passive

Vietnam Food Safety Authority

9 1 9 Passive
(VFA) Government
The Government 5 1 5 Passive

Consumers Customers 5 1 5 Passive

14
III. PROJECT CHARTER
1. Introduction and background
1.1. Project name: Launching new product Original Granola
1.2. Product description
Granola is usually used as a healthy meal for breakfast or snacks. It includes nutritious
nuts, dried fruits, and rolled oats which are crispy toasted and mixed with honey or other
sweeteners such as brown sugar to enhance the taste.
This is a mixture of many healthy foods with high nutrient content, especially high in
protein. Therefore, granola can bring many health benefits such as stabilizing blood pressure;
lowering cholesterol, and blood sugar, and improving gut health.
1.3. Company background
Nafoods Group is a leading corporation in Vietnam in the field of exporting agricultural
products according to green and sustainable value chains. Its product portfolio is diversified
including fresh fruit, dried fruit, IQF (Individual Quickly Freeze) fruit, puree, nuts, juice, and
fresh vegetables. With the strength of production in 25 experienced years, Nafoods is committed
to providing products that meet the highest quality standards, actively researching and offering
product improvements, and jointly developing new value-added products for our customers.
1.4. Reasons for launching Original Granola
In the context of “New Normal”, after going through Covid 19 pandemic period, we
understand that people appreciate health so much. As a result, customers’ demand for healthy
foods increases significantly. Therefore, we decided to turn this demand into a big opportunity
for our company to recover after the hard period of Covid 19.
Secondly, we take full advantage of our strengths related to the modern production
process, combined with the available high-quality products portfolio which are the main
ingredients in granola.
For these two main reasons, we believe that granola is the most suitable and potential
product for launching.
2. Objectives
Manufacturing and launching new original granola made from a mixture of nutrition nuts
by researching and developing, using the insource production line, and qualifying within 6
months from 6-12/2023 at a cost not exceeding 850 million VND.

15
 3. Deliverables
- Completed project proposal including allocated tasks, labor, and budget
- Data for product development from market research
- Product’s concept, ingredients, and recipe
- Completed and qualified product
- Marketing plan for promoting the commercialization
4. Milestones
05/06/2023: Finalize the project proposal
30/06/2023: Finalize the product’s recipe and concept
02/08/2023: Pack the final products
01/10/2023: Final test for quality the verification
16/11/2023: Start to distribute the product to the market
5. Limitations
The project is carried out within 6 months which can be considered a short term,
furthermore, it is the first time our company manufactures this kind of product (granola). As a
result, there will have some limitations as the following:
5.1. Lack of professional staff quantity
The project is carried out under the pressure of time and budget. Therefore, it requires a
team of personnel with professional skills and good management ability to ensure progress.
However, besides this project, our company has other available products in the portfolio which
need human resources to manage, produce, and distribute. So, there will be a limit on the
quantity of active and professional staff joining the project.
5.2. Disruption of the organization
The limitation of resources and the number of active staff will create competition among
projects. This may lead to an interruption in terms of the whole company in general.
5.3. The number of quantities
Generally, granola is not very familiar to Vietnamese people. We have time to raise
awareness to make it more necessary and beneficial in Vietnamese life. Moreover, it is the first
time we launch the products while there have been many other competencies already in the
market. Therefore, in the first years of launching, we will limit the quantities to make sure not to
be a deficiency in the budget.

16
 6. Approach
6.1. Managerial approach
We apply the critical path method which is a sequential methodology that enables project
managers to prioritize resources in terms of both human resources and manufacturing resources,
giving more attention and funding to the most crucial work and rescheduling lower-priority tasks
that might be holding up the team.
6.2. Technical approach
- Apply cutting-edge technology in
+ Manufacturing processes which are modern machines and equipment that can be
useful and time-saving in the long term.
+ Optimizing resources by management software that can help keep track of work
progress to allocate and adjust resources effectively and on time.
- Invest in staff training: organize the courses or training sessions related to professional
skills and attitudes to enhance staff competencies and work motivation.

7. Constraints
- Estimated Budget: The maximum amount of money spent on producing and launching
the Original Granola project is not over 850,000,000 million VND.
- Time frame: The project timeline is planned to be carried out within 6 months. Duration
and the number of hours needed per day for each activity are limited and calculated
specifically in the resource loading part.
- Organizational Structure: Original Granola Project uses project organizations to control
resources during the working process. This is the most suitable form for us among the 3
forms of organizational structure because it has strengths in rapid response and
communication which are the advantages of the project launching in a short time (6
months).

17
8. Signoffs

Chairman of CEO Project Ingredients

Distributor
Nafoods Nafoods Manager Supplier

Phuong Hùng Nga Raisins Lychee

Ms. Điền Thị Mr. Nguyễn Ms. Nguyen Raisins

Lychee Luu
Lan Phương Mạnh Hùng T. Hang Nga Ngo

18
IV. WORK BREAKDOWN STRUCTURE
1. Project proposal
1.1. Allocate tasks: based on the specific period of the whole project
1.2. Allocate labor: based on each task
1.3. Estimate budget
1.3.1. Develop financial proposal: based on the expected amount of money used in each task
1.3.2. Receive budget: from stakeholders and sponsors
2. Marketing plan and execution
2.1. Marketing strategy: make an analysis of 4P and SWOT to find the best way to approach the
market for product introduction
2.2. Marketing implementation: run the marketing campaign
(brochure/advertisement/commercial)
3. Market research
3.1. Directly go to sources of raw materials: test the quality
3.2. Make a final decision based on chosen materials
4. Product development
4.1. Choose sources of ingredients
4.2. Develop the product’s recipe: choose the taste and shape of different kinds of nuts
4.3. Choose concept models
4.4. Design the package: label, text, image
5. Manufacture
5.1. Assemble raw material
5.2. Manufacture the product on conveyor belt
5.3. Pack the final product
6. Testing
6.1. Prepare for prototype testing: assign different consumer product tester for quality and taste
evaluation
6.2. Test for quality verification and proximate analysis: register for a certificate of food hygiene
and safety
7. Commercialization
7.1. Select distribution channels: small and medium-sized distributors

19
7.2. Distribute

Activity Duration
Code Activity Precedence Pessimistic Likely Optimistic
No. (days)

1 Project proposal

A 1.1 Allocate tasks — 3 2 1 2

B 1.2 Allocate labors A 3 2 1 2

1.3 Estimate budget

Develop financial
C 1.3.1 B 7 5 3 5
proposal

D 1.3.2 Receive budget C 3 2 1 2

Marketing plan
2
and execution

E 2.1 Marketing strategy D 130 120 110 120

Marketing
2.2
implementation

3 Market research

Directly go to
3.1 sources of raw
F materials B 30 20 10 20

Make a final
3.2 decision based on
chosen materials

20
 Product
4
development

Choose sources of
G 4.1 F 10 8 6 8
ingredients

Develop the
H 4.2 G 40 30 20 30
product’s recipe

Choose concept
I 4.3 F 7 5 3 5
models

Design the package:

J 4.4 I 15 14 13 14
label, text, image

5 Manufacture

Assemble raw
5.1
material

K Manufacture the H, J 70 60 50 60
5.2 product on conveyor
belt

Pack the final

5.3
product

6 Testing

Prepare for
6.1
prototype testing
L K 50 42 35 42
Test for quality
6.2 verification and
proximate analysis

21
 7 Commercialization

Select distribution
M 7.1 E, L 5 4 3 4
channels

N 7.2 Distribute M 14 12 10 12

CHART:

V. RESPONSIBILITY MATRIX
Personnel table:
Name Responsibility

Nga Project Management

Trang R&D

Linh Finance

Thao Anh (T.A.) Product & Production

Lam Product & Production

Hong Anh (H.A.) Marketing

Hanh HR

22
 Duy Logistics

DELIVERA RESPONSIBILITY MATRIX

TASK
BLES Nga Trang Linh T.A. H.A. Lam Hanh Duy

1.1. Allocate tasks: based on the

R N N N N N S N
specific period of the whole project

1.2. Allocate labor: based on each

S N N N N N R N
task

1. Project 1.3. Estimate budget

proposal 1.3.1. Develop financial proposal:
based on the expected amount of S R
money used in each task

1.3.2. Receive budget: from

A R
stakeholders and sponsors

2.1. Marketing strategy: make an

analysis of 4P and SWOT to find the
A R
2. Marketing best way to approach the market for
plan and product introduction
execution 2.2. Marketing implementation: run
the marketing campaign A R
(brochure/advertisement/commercial)

3.1. Directly go to sources of raw

A R N
3. Market materials
research 3.2. Make a final decision based on
A R R
chosen materials

4. Product 4.1. Choose sources of ingredients A S R

development 4.2. Develop the product’s recipe: A R S

23
 choose the taste and shape of
different kinds of nuts

4.3. Choose concept models A S S R

4.4. Design the package: label, text,

A R
image

5.1. Assemble raw material A R S

5. 5.2. Manufacture the product on

A R S
Manufacture conveyor belt

5.3. Pack the final product A R S

6.1. Prepare for prototype testing:

assign different consumer product A N S R
tester for quality and taste evaluation
6. Testing
6.2. Test for quality verification and
proximate analysis: register for a A S R
certificate of food hygiene and safety

7. 7.1. Select distribution channels:

A R
Commercializ small and medium-sized distributors
ation 7.2. Distribute A R

24
VI. BUDGETING

GRANOLA LAUNCHING PROJECT

Bottom-up budget

Cost-rate per
Work breakdown structure Duration (days) Costs man-day

Project proposal 11 6.300.000 ₫

Allocate tasks 2 1.400.000 ₫ 700.000 ₫

Allocate labors 2 1.400.000 ₫ 700.000 ₫

Estimate budget 7 3.500.000 ₫ 500.000 ₫

Marketing plan and execution 120 225.000.000 ₫

Marketing strategy 30 45.000.000 ₫ 1.500.000 ₫

Marketing implementation 90 180.000.000 ₫ 2.000.000 ₫

Market research 20 13.000.000 ₫

Directly go to sources of
raw materials 15 10.500.000 ₫ 700.000 ₫

Make a final decision based

on chosen materials 5 2.500.000 ₫ 500.000 ₫

Product development 57 153.000.000 ₫

25
 Choose source of
ingredients 8 16.000.000 ₫ 2.000.000 ₫

Develop the product's recipe 30 90.000.000 ₫ 3.000.000 ₫

Choose concept models 5 5.000.000 ₫ 1.000.000 ₫

Design on package: label,

text, image 14 42.000.000 ₫ 3.000.000 ₫

Manufacture 60 330.000.000 ₫

Assemble raw material 15 75.000.000 ₫ 5.000.000 ₫

Manufacture the product on

conveyor belt 30 180.000.000 ₫ 6.000.000 ₫

Pack the final product 15 75.000.000 ₫ 5.000.000 ₫

Testing 42 24.000.000 ₫

Prepare for prototype testing 12 12.000.000 ₫ 1.000.000 ₫

Test for quality verification

and proximate analysis 12 12.000.000 ₫ 1.000.000 ₫

Commercialization 16 62.800.000 ₫

Select distribution channels 4 2.800.000 ₫ 700.000 ₫

Distribute 12 60.000.000 ₫ 5.000.000 ₫

26
Total estimate for the whole project 326 814.100.000 ₫

27
 GRANOLA LAUNCHING PROJECT

Time-phased budget

Total by
Activity Jun Jul Aug Sep Oct Nov Activity

Project proposal 6.300.000 ₫ 6.300.000 ₫

Allocate tasks 1.400.000 ₫

Allocate labors 1.400.000 ₫

Estimate budget 3.500.000 ₫

Marketing plan and execution 27.000.000 ₫ 18.000.000 ₫ 60.000.000 ₫ 60.000.000 ₫ 60.000.000 ₫ 225.000.000 ₫

Marketing strategy 27.000.000 ₫ 18.000.000 ₫

Marketing
implementation 60.000.000 ₫ 60.000.000 ₫ 60.000.000 ₫

Market research 13.000.000 ₫ 13.000.000 ₫

Directly go to sources
of raw materials 10.500.000 ₫

Make a final decision

based on chosen
materials 2.500.000 ₫

Product development 20.000.000 ₫ 127.000.000 ₫ 6.000.000 ₫ 153.000.000 ₫

28
 Choose source of
ingredients 12.000.000 ₫ 4.000.000 ₫

Develop the product's

recipe 84.000.000 ₫ 6.000.000 ₫

Choose concept
models 5.000.000 ₫

Design on package:
label, text, image 3.000.000 ₫ 39.000.000 ₫

Manufacture 159.000.000 ₫ 171.000.000 ₫ 330.000.000 ₫

Assemble raw
material 75.000.000 ₫

Manufacture the
product on conveyor
belt 84.000.000 ₫ 96.000.000 ₫

Pack the final product 75.000.000 ₫

Testing 24.000.000 ₫ 24.000.000 ₫

Prepare for prototype

testing 12.000.000 ₫

Test for quality

verification and
proximate analysis 12.000.000 ₫

29
Commercialization 62.800.000 ₫ 62.800.000 ₫

Select distribution
channels 2.800.000 ₫

Distribute 60.000.000 ₫

Monthly planned 66.300.000 ₫ 145.000.000 ₫ 225.000.000 ₫ 231.000.000 ₫ 84.000.000 ₫ 62.800.000 ₫

Cumulative 66.300.000 ₫ 211.300.000 ₫ 436.300.000 ₫ 667.300.000 ₫ 751.300.000 ₫ 814.100.000 ₫ 814.100.000 ₫

30
VII. IN-DEPTH SCHEDULE
➢ AON Diagram

➢ Gantt Chart

➢ Table for Gantt chart

Duration Starting
Code Activity Precedence
(days) date

Project proposal

31
A Allocate tasks — 2 1-Jun

B Allocate labors A 2 3-Jun

Estimate budget

Develop
C B 5 5-Jun
financial proposal

D Receive budget C 2 10-Jun

Marketing plan
and execution

E D 120 12-Jun
Marketing strategy

Marketing implementation

Market research

Select the focus group

F B 20 5-Jun
Conduct surveys on online and offline
channels

Analyze research on similar products

Product
development

Choose sources
G F 8 25-Jun
of ingredients

32
 Develop the
H G 30 3-Jul
product’s recipe

Choose concept
I F 5 25-Jun
models

Design on
J I 14 30-Jun
package: label, text, image

Manufacture

Assemble raw material

K H, J 60 2-August
Manufacture the product on conveyor
belt

Pack the final product

Testing

Prepare for prototype testing

L K 42 1-Oct

Test for quality verification and

proximate analysis

Commercialization

Select
M E, L 4 12-Nov
distribution channels

12
N Distribute M 16-Nov

33
 Ending date 27-Nov

VIII. RESOURCE-LOADING CHART

Resource loading chart in project management is a visual representation of the amount of
work that each resource is expected to do over a specific period of time. In the context of selling
granola, the following steps are included in our project plan:
1. Project proposal
2. Market plan and execution
3. Market research
4. Product development
5. Manufacture
6. Testing
7. Commercialization
1. Network diagram
Critical path: ABFGHKLMN
Length of critical path: 180 days

2. Table showing the duration, early start, late start, early finish, late finish, slack,
and resource(s) required for each activity

Acitivity ES LS EF LF Slack Duration Resource Total Resource

hours needed Hours
per day Required

34
A 0 0 2 2 0 2 3 6

B 2 2 4 4 0 2 3 6

C 4 17 9 22 13 5 6 30

D 9 22 11 44 13 2 2 4

E 11 44 131 164 33 120 7 840

F 4 4 24 24 0 20 6 120

G 24 24 32 32 0 8 5 40

H 32 32 62 62 0 30 5 150

I 24 43 29 48 19 5 4 21

J 29 48 43 62 19 14 4 64

K 62 62 122 122 0 60 8 480

L 122 122 164 164 0 42 3 126

M 164 164 168 168 0 4 5 20

N 168 168 180 180 0 12 4 48

Total 1955

3. Resource-loading chart

35
IX. RISK ANALYSIS
Including:
1. Meeting consumer demands and sensory attributes
2. Competition, substitute products from other brands
3. A key member pulled out, change in human resources
4. Materials, ingredients quality, food safety
5. Establishing an initial price, delivering to retailer
6. Overbudget will occur due to unrealistic and undetailed plan
7. Manufacturing risk including a selection of equipment, factory, employees, and
their working conditions
8. Supply chain risks – Sourcing materials or components from vendors can reduce
costs and internal workloads, but it also makes your product vulnerable to supply
chain disruptions.
9. Set up inventory and food preservation
10. Project time risk - the execution may take longer than estimated.

➢ Risk Breakdown Structure

36
 Types of risk Risk Explanation

Selection of equipment, employees and

Material quality
their working conditions

Food preservation system to minimize

Set up inventory
bacteria and keep the product at best
and preserve
quality
Technical
Identify the amount that your potential
Price policy customer is ready to pay and cover all
expenses.

The project’s schedule will overrun and it

Time risk
needs extra time to be completed
Internal
The project budget could be cut because
of budget cutbacks in other parts of the
Budget company. The project budget could be
trimmed in the middle of the
Resources development cycle.

A key member may be pulled out or

Human resources internal conflict can stall or undermine
any new product development initiative

It may have blind spots or lack specific

Manufacturing capabilities that could cause roadblocks
during the production process.

Meeting consumer Customers may accept and buy products

Market demands. or they choose other brands.
External
demand
Competition Substitute products from other brands,

37
 difficult to gain market share.

Sourcing materials or components from

Supply
Risks vendors can be unstable due to many
chain
factors

➢ Qualitative Risk Assessment

Likelihood

Low Medium High

Low 8, 9 5 2

Consequences Medium 3, 6 7 10

High 4 1

38
 ➢ Quantitative Risk Assessment

Risk Pm Pc Pd Pf Cc Cs Cr Cp Cf RF Risk Factors

1 0.3 0.5 0.5 0.43 0.1 0.3 0.5 0.3 0.3 0.603 High Risk

2 0.3 0.5 0.3 0.37 0.1 0.3 0.5 0.1 0.25 0.525 Medium Risk

3 0.5 0.1 0.1 0.23 0.1 0.5 0.3 0.3 0.3 0.463 Medium Risk

4 0.3 0.1 0.3 0.23 0.1 0.3 0.5 0.3 0.3 0.463 Medium Risk

5 0.1 0.5 0.3 0.30 0.3 0.3 0.1 0.1 0.2 0.440 Medium Risk

6 0.1 0.5 0.1 0.23 0.5 0.1 0.3 0.3 0.3 0.463 Medium Risk

7 0.3 0.1 0.5 0.30 0.3 0.3 0.1 0.5 0.3 0.510 Medium Risk

8 0.1 0.1 0.5 0.23 0.3 0.1 0.1 0.3 0.2 0.387 Low Risk

9 0.3 0.1 0.3 0.23 0.3 0.1 0.3 0.1 0.2 0.387 Low Risk

10 0.1 0.1 0.5 0.23 0.3 0.5 0.3 0.1 0.3 0.463 Medium Risk

Rule of thumb:
Low risk RF < 0.4
Medium risk RF = 0.4 to 0.6
High risk RF > 0.6

➢ Mitigation Strategies

1. Research market demand, launch marketing campaign, gain market share in terms of
healthy products

39
2. Conduct market research, create unique selling points, and use a variety of social media
3. Develop a strategy for cross-training personnel on elements of one another’s job, back-up
workers, and set roles for each member
4. Strictly follow safety standards, and ensure the materials be verified.
5. Consider carefully based on the cost of production, competitor’s price, and consumer’s
ability to pay.
6. Maintain close contact with top management regarding project status, including earned
value, and prepare an unexpected budget with the number of 10% of the total budget
estimation.
7. Using the software, skilled workers, regularly check the workplace.
8. Qualify multiple suppliers at the initial stage, maintain relationships with farms and
suppliers
9. Find a location with enough facilities, and apply technology in management.
10. Have software or framework to track project timeline, and build time contingency.

40
 CONCLUSION
We prepare a fictional project to manufacture and launch new original granola made from
a mixture of nutrition nuts by researching and developing, using the insource production line,
and qualifying within 6 months from 6-12/2023. The project is carried out within 6 months
which can be considered as a short term, furthermore, it is the first time our company
manufactures this kind of product (granola). As a result, there will have some limitations,
however, risk analysis and mitigation strategies have been prepared to avoid and the minimum
percentage of risk happens
The report was contributed by the whole group’s merits as well as the knowledge that we
have achieved in class. Through this report, we have cultivated for ourselves a new skillset: how
to apply knowledge in class to a real case study, how to calculate NPV, draw charts, how to
operate and analyze an AON model and learn the relationships between the code in the model,
which is an important part in project management.
We would like to give our sincerest gratitude to our instructor, Dr. Nguyen Thi Hoa Hong
for her diligence in delivering guidance and advice for us to accomplish this project in the right
direction.

41
REFERENCES

1. How to calculate WACC (weighted average cost of capital) (no date). Available at:
https://www.indeed.com/career-advice/career-development/how-to-calculate-wacc
(Accessed: March 19, 2023).
2. Trần, T. (2022) WACC LÀ GÌ? Cách tính WACC đầy đủ nhất (+ file excel mẫu), GoValue.
Available at: https://govalue.vn/wacc/ (Accessed: March 19, 2023).
3. Dũng, M. (2021) Mô Hình CAPM LÀ GÌ? Cách tính và cách ứng dụng (Chi Tiết File
Excel) -, GoValue. Available at: https://govalue.vn/mo-hinh-capm/ (Accessed: March 19,
2023).
4. Girardin, M.K., Pelta, R. and Kaplan, Z. (2023) What is CAPM (the Capital Asset Pricing
Model)?, Forage. Available at:
https://www.theforage.com/blog/skills/capm#h-capm-formula (Accessed: March 19,
2023).
5. Kho Bạc Nhà Nước (no date) Cổng TTĐT Kho Bạc Nhà Nước VN. Available at:
https://vst.mof.gov.vn/webcenter/portal/kbnn/r/o/tpcp/kqph/kqph_chitiet?dDocName=KB
NN211379&_afrLoop=4533734518536746 (Accessed: March 19, 2023).
6. Aswath, D. (no date) Country default spreads and risk premiums, Welcome to Pages at
the Stern School of Business, New York University. Available at:
https://pages.stern.nyu.edu/~adamodar/New_Home_Page/datafile/ctryprem.html
(Accessed: March 19, 2023).
7. VietstockFinance (2002) NAF: CTCP Nafoods Group - Nafoods Group,
VietstockFinance. finance.vietstock.vn. Available at:
https://finance.vietstock.vn/naf/tai-tai-lieu.htm?doctype=1 (Accessed: March 19, 2023).
8. Báo Cáo Tài Chính (2019) Nafoods Group. Available at:
https://nafoods.com/vi/quan-he-co-dong/bao-cao-tai-chinh-2 (Accessed: March 19,
2023).

42
 PARTICIPATION & CONTRIBUTION

No. Full name Student ID In charge Contribution

Responsibility
1 Nguyễn Hồng Anh 2014250211 matrix & Report 12.5%
format

2 Vũ Thảo Anh 2012250015 In-depth schedule 12.5%

3 Hoàng Nhật Duy 2012250027 Risk analysis 12.5%

Resource-loading
4 Ngô Nguyên Hạnh 2012250031 12.5%
chart

Stakeholder analysis
5 Nguyễn Tùng Lâm 2014250700 12.5%
& Slide

Work breakdown
6 Lưu Phương Linh 2013250014 12.5%
structure

Project selection &

7 Nguyễn Thị Hằng Nga 2012250048 12.5%
Budgeting

Project selection &

8 Nguyễn Thu Trang 2013250030 12.5%
Project charter

43