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Team 1 Hartford Catering Event OPIM 5270 – B16 – Introduction to Project Management Milind Jagre Stephanie Marks Chan Wu Roushan Kumar Jiaxuan Wang November 30, 2016

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Page 1: Hartford Catering Event

Team 1 Hartford Catering

EventOPIM 5270 – B16 – Introduction to Project

ManagementMilind Jagre

Stephanie MarksChan Wu

Roushan KumarJiaxuan Wang

November 30, 2016

Page 2: Hartford Catering Event

What we will cover today▶Project briefing▶Summary of approach▶Schedule ▶Financials

▶Project management techniques▶Challenges and solutions▶Areas of improvement▶Questions?

Page 3: Hartford Catering Event

Project Briefing▶ Major Deliverables▶ Budget and Timing▶ Project Outline▶ Elements▶Most Important▶Important▶Least Important

▶ Timeline▶ Defining SUCCESS – was the event

successful?▶ “Take-aways”

Page 4: Hartford Catering Event

Summary of Approach - Scheduling▶Team Scheduling▶6 team meetings▶All meetings were in-person

▶Project Scheduling – Key Events▶Meeting with restaurant owner▶Meeting with restaurant manager and staff▶Confirmed Final Headcount▶Scheduled Food Delivery▶Project Closing Meeting

Page 5: Hartford Catering Event

Summary of Approach – Financials Staffing▶ Service and Food service worker wages, source: State of Ct

Department of Labor - rates are in line with Mean Wages in the Hartford area, some near the 90th percentile

▶ Salary for Team 1 paid to assist with this event will be regular salary from Food Service Company

▶ Service and kitchen staff from local golf course/country club will be hired for event

▶ Staffing hours are scheduled to provide Saturday Lunch @ noon, Saturday Dinner @ 6:30pm, Sunday Breakfast @ 8:00am and Sunday Lunch @ 12:30pm

Workers # Total hours Hourly Rate Cost

Chef 1 19 25 $ 475

Sous Chef 1 19 20 $ 380

Kitchen Staff 2 44 15 $ 660

Saturday Servers Lunch 8 28 15 $ 420

Saturday Servers Dinner 10 35 20 $ 700

Saturday Bartenders 4 22 15 $ 330

Sunday Servers Breakfast & Lunch 8 52 15 $ 780

$ 3,745

Page 6: Hartford Catering Event

Summary of Approach – Financials Food Costs▶ Food costs based on the following comparable catering menus

from:▶Wampanoag Country Club▶New Haven Country Club▶Glastonbury Hills Country Club▶Manchester Country Club

▶ The percent of food cost assumption based on information from Professional Chef, Jeff Cowaski that food-only cost of per person menu selections are 31-32% when it is a seated service and 34-35% when it is a buffet service

Page 7: Hartford Catering Event

Summary of Approach – Financials Food Costs▶ Calculations were made of various high-end golf

course/country club and figures were made based on 35% the following average cost based on 200 guests

▶ A 30% contingency was added as a buffer

Summary of Food Costs for Team 1 Budgeting

Lunch Saturday $2,097

Dinner Saturday $2,752

Breakfast Sunday $1,715

Lunch Sunday $2,097

30% contingency $2,600

Total Food Cost Budget $11,261

Page 8: Hartford Catering Event

Summary of Approach – Financials▶ Validation of Assumptions:

▶ By using the lowest cost price per meal to fully cater out this event at a local country club with tax and gratuity, we calculated that the cost would be about $20,145

Catered Event using least expensive option 200 guests

Per meal 

Lunch Saturday $3,800 $19.00Dinner Saturday $5,600 $28.00

Breakfast Sunday $3,000 $15.00Lunch Sunday $3,800 $19.00Taxes @6.35% $1,029  

18% service fee $2,916  Total event cost $20,145

Page 9: Hartford Catering Event

Summary of Approach – Financials P&L▶ After paying the restaurant owner $1,000, still have profit of

$4,000Budget 20,000

Direct Costs for Event  

Payment to Restaurant Owner 1,000

Cost of Goods Provided  Food* 13,750

N/A Beverages 250 Total COGS  (Goods Provided)* 11,261

Gross Profit  8,739    

Labor Cost* 3,745    

Operating Costs  Miscellaneous, contingency 994

Total Operating Cost  4,739    

Net Profit/Loss ** $ 4,000

Page 10: Hartford Catering Event

Project Management Techniques

▶ J-Shaped Lifecycle – Slow Start / Fast Finish▶Work Breakdown Structure▶ Information Gathering▶Field Research▶Brainstorming

▶Top-down Budgeting▶Parking Lot/ Priority Matrix

Page 11: Hartford Catering Event

Challenges and Solutions

▶ Communication : Slow down

▶Different pace : Regular meeting

▶ Enthusiasm frustrated : Search Direction

Page 12: Hartford Catering Event

Areas of Improvement – What we would do differently?▶Profile the customers and learn more about the

restaurant owner.▶Apply resource loading technique to ensure proper

staffing. ▶Search for a more efficient supply chain so we can

improve our profits = better food at a lower price▶Build an online portal to receive orders from our

customers. ▶Team could have been more collaborative by using the

Delphi Technique to help resolve differing ideas and bring together common ones.

Page 13: Hartford Catering Event

Questions for Team 1?