Question

Suzan is having her family over for dinner tonight. She is on a tight budget. She needs to cater for four people for $20. Her family do not have dietary requirements but do require that dinner is ready by 6pm. It is currently 2pm and Sue needs to shop before she can commence cooking. Imagine this is a project:

a. How could Suzan use the PMBOK knowledge area of cost management to help her plan and deliver the project within budget?

b. How could Suzan use the PMBOK knowledge area of schedule management to help her plan and deliver the project on time?

c. What quality control measures could Suzan implement to ensure an enjoyable meal?

Answer 1

(a) Suzan can use the area of Project Cost Management includes the process involved in planning, estimating, budgeting and controlling costs so that the project can be deliverd within the approved budget. Cost estimating develops an approximation of the costs of the resources needed to complete project activities. Cost budgeting aggregates the estimated costs of individual activities or work packages to establish a cost baseline.Cost control influences the factors that create cost variences and controlling changes to the the budget.

(b) Suzan can use the area of Project Time Management. The project is divided into tasks, which are scheduled with starting time and deadlines, as well as budgets for each task. This involves plan schedule management, which involves creating a schedule for the project and determining who is responsible for what.Once the schedule is made, plan to controll the schedule are necessary. Earned value management is performed regularly to make sure that the actual plan is proceeding as it had been planned.

(c) The quality control measures that Suzan could implement to ensure an enjoyable meals are;

• Make freshness a priority
• Eliminate artifical ingredients
• Use and promote branded ingredients
• Work on your preparation
• Work on quality control
• Feature local and seasonal foods
• Focus on Good- for- you ingredients.