Implementation of ERP Component Report

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Running head: APPLIED PROJECT MANAGEMENT
Applied Project Management
(Solar Powered Food Trailers)
Name of the student:
Name of the university:
Author Note

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1IMPLEMENTATION OF ERP COMPONENT
Executive summary
The various eco-friendly food trailers are been run to provide healthy and economic scopes to the
customers unlike the stationary food centers. The business owners have been throwing huge quantity
of investments on this from the beginning. The discussion is based on the Project Plan of Solar
Powered Food Trailers for Adelaide. In the report the controlling and planning of quality and human
resources is considered. For this, the study also demonstrates the procurement, stakeholders and
communications. The motive of the report is to demonstrate how all these elements are integrated,
implemented, installed and designed with the solar power business.
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2IMPLEMENTATION OF ERP COMPONENT
Table of Contents
Introduction:..........................................................................................................................................3
The description of the control and planning of quality:........................................................................3
The human resources:............................................................................................................................4
The procurements:.................................................................................................................................6
The communications:.............................................................................................................................7
The stakeholders:...................................................................................................................................9
Various understandings from the project:..............................................................................................9
Project Integration:............................................................................................................................9
Project Quality Management:..........................................................................................................10
Project Human Resources Management:.........................................................................................10
Project Procurement:.......................................................................................................................10
Managing Communications:............................................................................................................11
Project Stakeholders:.......................................................................................................................11
Conclusion:..........................................................................................................................................11
References:..........................................................................................................................................12
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3IMPLEMENTATION OF ERP COMPONENT
Introduction:
The project is undertaken, managed and planned in Adelaide, Australia. The aim is to design,
install, implement and integrate with the business with a total of five distinct food trailers that have
been solar powered. They are set up at various strategic locations in the area.
The report analyzes the idea of Project human resource management, quality management,
integration, procurement. It also helps in understanding the managing the stakeholders and
communications.
The following study thus describes the control and planning of quality and human resources.
This also includes the procurement, stakeholders and communications for the Project Plan of Solar
Powered Food Trailers for Adelaide.
The description of the control and planning of quality:
The eco-friendly food trailers have been commonly run by those who have been looking to
offer the economic and healthy options for the customers. They have been the kind of business
owners throwing around large amounts of cash from the beginning (Dragan et al. 2013). This
indicates that financing the eco-friendly food truck has been one of most massive hurdles. These
food trucks have been very much cost-effective than running any stationary restaurant. This occurs
mainly as the focus is made on eradicating the wastes and running the green business.
Regarding the planning of the quality, the first step is to understand the objectives needed to
be attained. This includes the specifications or characteristics, cycle time, expense, natural resources,
yield, dependability and so on. The various steps in the processes have constituted the operating
procedures and practices of the company. This must also include the allocating of responsibilities,

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4IMPLEMENTATION OF ERP COMPONENT
resources and authorities while the various phases of the project or process are going on. The
particular documented instructions, practices, procedures and standards are needed to be applied.
There must be proper testing, inspection, assessment and audit programs in the appropriate stages
(Campos et al. 2015). The documented procedures for modifications and changes to the quality plan
are needed to be improved. The method is to be imposed to measure the achievement of the quality
services. Further, the other actions are required to meet the objectives.
At the top most level, the quality plans and goals are to be integrated with the entire strategic
plans of the food trailers that have been solar powered at Adelaide, Australia. The policies and
objectives are needed to be deployed across it. It must be reminded that all the functions have been
fashioning their best ways individually to contribute to the top-level objectives and goals (Mintzer
2015).
At the lower levels, the quality plan has been assuming the roles of the actionable plans.
These projects have various forms relying on the results they have been producing. The quality plans
have also been represented by several types of documents for building the provided results.
The human resources:
First of all, it is to be determined whether the food trailer has been ready for the new
employees or not. It is known that there is a high rate of turnover for the employees of food truck
than most of the other career fields external to the industry of food service.
For slowing down the turnover, some of the considerations of the recruiting the food trucks
must be taken that might go well for the team, staying loyal and bringing the welcoming and friendly
atmosphere to the food trailer (Poulos and Pasch 2015). First, all the project managers must be
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5IMPLEMENTATION OF ERP COMPONENT
selective. Despite the fact that the managers need to fill the opening immediately, they must not be
cornered into hiring process entirely. The current staffs must be offered overtime as required.
In various cases, the owners of the food trucks must have two categories of employees. The
first one is those who have been working on the truck (Djevic, Mratinic and Protulipac 2015). The
other one has been those who have been working in the office or commercial kitchen. The managers
must base the various employees they have been hiring on the quantity of people the truck could
handle. This also includes the number of workers needed in the commercial kitchen for preparing the
food before making the way towards the truck (Smith 2014).
The first one is the front of the house. In the sectors of food services, the term indicates the
customer services that have been involving the interacting with the cashing out and serving of the
customers. Their employees have been the public face of the food trailer. This is because those are
the representatives interacted with the customers in most of the cases.
The next one is the back of house staffs. They have been performing every other operational
activity of the food trucks like cleaning, cooking and bookkeeping. Since the maximum of the
vehicles could house just between the six and two employees with comfort, most of these staffs have
been responsible for the various activities.
Next, the food truck service window attendants are to be considered who must be
professional and reliable. These members require being familiar with the menu in the way how the
food items get prepared and whether the individual orders are being permitted (Ryan 2017).
The food business managers of the mobiles should include all types of businesses of food
trucks from overseeing the commercial kitchen and the truck operation for fulfilling the last-minute
absences of the regular employees. The chef and the cooks for the food trucks are responsible for
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6IMPLEMENTATION OF ERP COMPONENT
everything going on in the kitchens (Ringsberg and Lumsden 2016). They must be involved in
training and hiring processes of cooks and the other staffs as possible. Next, the food truck kitchen
workers are needed to be considered in the back of house weighing and measuring the ingredients
and stir and straining the sauces and coupons. They have also been peeling, cleaning and slicing
fruits and vegetables and making salads. The driver of the food trucks is considered at last. The
managers should hire drivers of the truck depending on the size of the food truck and the
requirements of the vehicle driving at Adelaide, Australia (Tanasă, Brumă and Doboş 2015).
All the above perquisites are to be verified before the purchasing of the solar power food
trailers. This helps in knowing that the project is ahead of time and whether they need to hire the
driver differently. They also need to know the staff members to hold the driver's license
commercially.
The procurements:
There have been various ways in which the food trucks have been taking their technological
sophistication levels to the higher range than ever expected externally.
The first one is the alternative fuel. The managers must startup the move systems to reinvent
the food trucks and run the pilot program at Adelaide, Australia. The new trailer must be
ergonomically engineered to be suitable and safer for the workspace for cooking (Toups and
Carleton 2013). Thus instead of noisy generators, they have been running on the hybrid energy
systems that are fueled by natural gas, rechargeable batteries and solar. The social media and the rise
of food trucks are linked intimately. Few food trucks have already been found to create their
business models across the constant streams of Facebook updates.

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7IMPLEMENTATION OF ERP COMPONENT
The next one is the mileage tracking. The reason is that obstacles to the entry in the business
of food truck have been lower than various storefront restaurant and retail options. It is needed as
anyone gets overlooked (Rai and Tassou 2017).
It has cost as the food trucks never move across. They have not only been taking advantage
of the shifting tastes but also promoting the higher sense of immediacy and novelty. The leaders
should be aware which of the carts have been operating in the neighborhoods and bringing in the
most extensive volume.
The weather forecasting:
The development of technologies has been making that possible to get the appropriate
weather forecasts making considerable differences to the food truck operations. The truck operator
has been religiously checking the precise risks of estimates at a very sluggish day at the office.
The digital customer relationships:
The food trucks have been promoting higher novelty and keeping their appeal fresh.
However, this has been looking for settling down the long-term relationships with the customers.
The mobile app has been letting the food trucks to push the targeted offers, publish the scheduled
and create the loyalty programs (Holmberg, Sternberg and Sjögren 2014).
The communications:
Regarding the communications, the mobile food platform is the most effective. The
determination of what platform or vehicle is to be considered various factors are needed to be found.
First of the type of menu is to be determined. As the list needs fryers, flat-top grills and any
other assorted kitchen equipment, a full-seized trailer is to be required.
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8IMPLEMENTATION OF ERP COMPONENT
Then no so sales planned for a day is to be determined. The number of sales intended
regularly; the more storage space is needed. As smaller platforms could sell the same amount of food
truck or trailer, multiple trips to the kitchen are to be required for keeping the business stocked for
meeting various needs. Then the local parking restrictions are to be determined. Adelaide possesses
their set of limits on parking related to the food industry by mobiles. The local municipality is to be
checked to seek what has applied to the project (Lee et al. 2017).
Next, the kind of atmosphere is analyzed as per as the required concept. As the project needs
to be more mobile, the food trailer is the most effective option. Then the local commercial truck
restrictions are required. As any food truck is planned, the vehicle restrictions at Adelaide are needed
to be known. As per as the limits on the length of the commercial trucks the range of the vehicle
used is to be considered. Further, the hugeness of the parking spots is to be determined from where
the plan of selling is made.
Lastly, the amount of staff members needed to be operated is required to be determined. For
instance, as the project needs more than three or four staffs to run the given mobile business in
Adelaide, less than about a hundred square feet of the floor space would not be sufficient. The food
trailers possess more room for the staff members, storage and equipment (Dorking et al. 2015). The
benefits of the smaller number of employees permitted to get a very much lower platform making
that easier to fit into tighter spaces of parking. This also helps in saving money on the fuel needed to
keep the business mobile.
Moreover, the MST or the mobile satellite trailer could be a useful option. This is the self-
contained and a turnkey mobile trailer. It is also towable by various small vehicles. As at the
location, a wireless hotspot or the emergency communication link can be established in less than ten
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9IMPLEMENTATION OF ERP COMPONENT
minutes. This technology is the absolute best value for the trailer of satellite communication on the
current market.
The stakeholders:
In the current project, one of the leading hurdles with the fast advent of the food trucks is that
Adelaide has its distinct approach to regulate and make that hard to implement the standardized
organizations. The regulatory debates have been shaped by various view-points of the local
stakeholders (Pessoa et al. 2015). This includes the vendors of food trucks, the owners of local
restaurants, and the associations of the restaurants, city officials and consumers. Those regulations
have often been reflecting the values of priorities of those stakeholders. At Adelaide, the actively
promoted food trailers indicate the mean for spurring the economic activities. However, the city can
even face high obstacles to the food-truck friendly regulations highly because of the vocal opposition
from the restaurant associations.
Various understandings from the project:
Project Integration:
This part of the management is to be done as per as the definition of the PMBOK®Guide.
This includes the activities and processes for identifying, defining, combining, unifying and
coordinating the different processes and management activities under the process groups (Alvarez
2016).
At first, the kind of food trailer appropriate for Adelaide is needed to be determined along
with the tools for serving the foods. After the lists of equipment are created, the following step is to
find out the quantity of space that is needed. The business must assure to get every specific of all the

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10IMPLEMENTATION OF ERP COMPONENT
tools to be included in the trailer (Poulos and Pasch 2015). Further, the layout is to be determined
where every element of the equipment is needed to be placed.
Project Quality Management:
Here the key terminologies and significance of the management are to be determined. Then
the reasons, history and the quality standards are needed to be understood. The discussion also
helped in identifying the quality management tools and the use of the plan of the quality
management. Then the idea for the quality is considered. Here the needs of the stakeholders and the
relevant standards are needed to be identified (Bagheri, Fayazbakhsh and Bahrami 2017). As per as
the quality assurance and control, the right measures are needed to be established. The quality of the
project is required to be controlled along with dealing with the shortcomings in the quality. Then the
class is to be evaluated measuring the performance, retrieving feedback from the stakeholders,
understanding the lessons learned and utilizing the consistent development.
Project Human Resources Management:
Due to the various brevity of the current project team, it has been primary to master the
multiple processes for managing the resources as per as numerous obligations. The discussion has
helped in adequately estimating the number of human resources required by task estimates. Then the
staffs are needed to be selected with proper skills (Toups and Carleton 2013). The expenses derived
from the allocating of those resources are required to be planned. Further, the analysis indicates to
assure that the funds get enough timing to devote to the project. Lastly, the time deviations for
avoiding any delays must be controlled. This could lead to the non-expendable costs.
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11IMPLEMENTATION OF ERP COMPONENT
Project Procurement:
The analysis has been helped in understanding what has been needed to manage the receipt,
review, order and the approval of elements from the suppliers. It also specifies the way the
relationships are maintained assuring the high level of service required.
Managing Communications:
It is the systematic planning, monitoring, revision and implementation of every channel. This
also considered the organization and the dissemination of the latest communication directives
(Soltero et al. 2013).
Project Stakeholders:
The discussion has shown that it has been a significant component to the successful delivery
of the project, activity or program. The stakeholders in this project can affect or affected by the
current plan.
Conclusion:
The above project has considered the planning, initiation, managing, controlling and closure
of activities regarding the Solar Powered Food Trailers for Adelaide. It has pertained to the
particular team to achieve the set of objectives and meeting the specific set of success criteria under
a given time and budget. This project could be stated to be the short format of endeavours that have
been designed to produce the unique set of products and specific outcomes. This has defined the
initiation and finished with the most of the project constrained within time. At the end of the
discussion, the outcomes understood from the various project initiatives are demonstrated.
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12IMPLEMENTATION OF ERP COMPONENT
References:
Alvarez, N., 2016. Regulating the Food Truck Industry: An Illustration of Proximity and Sanitation
Regulations. J. Food L. & Pol'y, 12, p.1.
Bagheri, F., Fayazbakhsh, M.A. and Bahrami, M., 2017. Real-time performance evaluation and
potential GHG reduction in refrigerated trailers. international journal of refrigeration, 73, pp.24-38.
Campos, J., Gil, J., Mourão, J., Peixe, L. and Antunes, P., 2015. Ready-to-eat street-vended food as a
potential vehicle of bacterial pathogens and antimicrobial resistance: an exploratory study in Porto
region, Portugal. International journal of food microbiology, 206, pp.1-6.
Dailey, D., Robinson, J. and Starbird, K., 2016. Sharing food, gathering information: the context and
visibility of community information work in a crisis event. IConference 2016 Proceedings.
Djevic, M., Mratinic, B. and Protulipac, T., 2015. Testing Resultes of Trailers for Mixing and
Distribution of Livestock Food.
Dorking, S., Eisen, P., Godfrey, J., Lopez, R. and Smith, S., 2015. Heartside’s Glean Ride: Bringing
Fresh Food and Ideas to the Heart of Grand Rapids.
Dragan, P.V., Zoran, M.I., Rajko, M. and Aleksandra, D., 2013. Using the error function for
evaluation of the mixing trailers food distribution uniformity. In First International Symposium on
Agricultural Engineering, ISAE-2013, 4th-6th October 2013, Belgrade-Zemun, Serbia. Proceedings.
Faculty of Agriculture, University of Belgrade.
Franck, K.A. and Speranza, P., 2015. Food, time and space. Ethno-Architecture and the Politics of
Migration, p.181.

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13IMPLEMENTATION OF ERP COMPONENT
Holmberg, A., Sternberg, H. and Sjögren, J., 2014. Closer Starfish: A research project investigating
freight distribution cooperation opportunities in Sweden. Lund, Sweden, Lund University, Faculty of
Engineering.
Lee, J., Price, J., Kaczmarek, N. and Hamilton, H., 2017. Design and Building a Solar Powered
Mobile Refrigeration. Proceedings of Student Research and Creative Inquiry Day, 1.
Mintzer, R., 2015. Start Your Own Food Truck Business: Cart Trailer Kiosk Standard and Gourmet
Trucks Mobile Catering Bustaurant. Entrepreneur Press.
Pessoa, M.C., Mendes, L.L., Gomes, C.S., Martins, P.A. and Velasquez-Melendez, G., 2015. Food
environment and fruit and vegetable intake in a urban population: A multilevel analysis. BMC public
health, 15(1), p.1012.
Poulos, N.S. and Pasch, K.E., 2015. The Outdoor MEDIA DOT: The development and inter-rater
reliability of a tool designed to measure food and beverage outlets and outdoor advertising. Health &
place, 34, pp.135-142.
Rai, A. and Tassou, S.A., 2017. Environmental impacts of vapour compression and cryogenic
transport refrigeration technologies for temperature controlled food distribution. Energy Conversion
and Management.
Ringsberg, H. and Lumsden, K.K., 2016. Logistic management of trailers based on the EPCIS
standard: A cross-case analysis. Research in Transportation Business & Management, 19, pp.65-72.
Ryan, J.M., 2017. Guide to Food Safety and Quality During Transportation: Controls, Standards and
Practices. Academic Press.
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14IMPLEMENTATION OF ERP COMPONENT
Smith, M.C., 2014. Meeting dual needs: A novel food bank initiative addressing diabetes and
hunger. AADE in Practice, 2(3), pp.24-31.
Soltero, E.G., Ortiz Hernández, L., Jauregui, E., Lévesque, L., Lopez Y Taylor, J., Barquera, S. and
Lee, R.E., 2017. Characterization of the School Neighborhood Food Environment in Three Mexican
Cities. Ecology of food and nutrition, 56(2), pp.139-151.
Tanasă, L., Brumă, I.S. and Doboş, S., 2015. The role of short food supply chains in the
development of small-scale local producers case study: Harghita County. In Agrarian Economy and
Rural Development-Realities and Perspectives for Romania. 6th Edition of the International
Symposium (pp. 286-293). Bucharest: The Research Institute for Agricultural Economy and Rural
Development (ICEADR).
Toups, N. and Carleton, B., 2013. Embracing Disruption: A Cloud Revolution Manifesto.
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