Project Management and Supply Chain Leagility

This assignment delves into the intersection of project management and supply chain leagility. It examines how a project management orientation can contribute to achieving 'leagility' in supply chains. The text includes various research papers and publications that discuss strategic planning characteristics applied to project management, institutional development within the field, and the impact of risk management on international EPC projects. Additionally, it explores the perspectives of project managers on their roles and responsibilities.

BDM

Table of Contents
INTRODUCTION...........................................................................................................................4
1.1 Prepare data collection...........................................................................................................4
1.2 Prepare survey methodology.................................................................................................5
1.3 Design questionnaire..............................................................................................................7
TASK 2..........................................................................................................................................11
2.1 Summarizing data which are collected................................................................................11
2.2 Calculation of mean, median as well as mode value...........................................................11
2.3 Computation of Inter quartile range and standard deviation...............................................12
2.4 Calculating quartile, percentile as well as correlation of coefficient...................................13
CONCLUSION..............................................................................................................................14
REFERENCES..............................................................................................................................16

INTRODUCTION
Decisions are regarded as one of the important aspects in an organization which is
essential in order to enhance overall performance of an entity. It plays an important role in the
business in which all hidden aspects of the business will be covered in order to grab higher
market opportunities in the external business environment. The analytic ability of an individual
will get increase with the passage of time which helps in achieving desired market aims and
targets in order to grab higher market opportunities located in the external business environment.
This project is all about restaurants who intend to expand its existing restaurants by considered
all the tastes and preferences in order to satisfy all the customers exist in the external business
environment. This particular industry is regarded as the dynamic industry which is full of
uncertainties in which the current business performance will get improved with the passage of
time in order to achieve desired aims and target accomplishes by an entity Basic pillar for the
restaurant is to get higher level of customers satisfaction which is essential aspects in order to
grab higher market opportunities to improve the current skills and the capabilities of an entity.
This report is all about creating a data collection plan which will includes both primary and
secondary collection of data that helps an individual in order to taken into considerations all the
hidden facts about a particular product or services. This report also stresses on select the best
suitable data in order to achieve desired market facts and figures by suing the best suitable
sampling methods such as random sampling and stratified sampling. The questionnaires designed
y an entity will help in knowing about the facts and figures of all the customers in order to know
their reaction towards the products or services of an entity.
1.1 Prepare data collection
Research is regarded as one of the important process for an entity who intends to expand
their process which needs to focus on all the aspects relevant for their business (Andersen,
2016). This is regarded as the voyage of discovery in which all important facts and figures will
be revealed by an entity. The desired aim of the business is to accomplish desired aim and the
objectives within a given period as collecting all the data about the current study will help an
entity in accomplishing all the tasks and duties in comparison with the competitors located in the
external business environment. There are two important methods of collecting data which

includes primary as well as secondary collection of data in order to collect important fact and
figures in achieving desired aims and the objectives.
Primary collection- Primary collection of data is used by an entity which helps in collecting
important data for the beneficial of an entity in which an entity owner determines the financial
performance of the business in order to collect important information for the betterment of an
entity. In this particular source the data will be personally collected y an individuals by searching
all the data in order to consider all the data from its original source in order to enhance the
overall quality of all the collected data (Bresnen, 2016).Bresnen, M., 2016 The facts and figures
collected to this particular source will help an individual in order to accomplish desired aims and
the objectives of an entity. It is time consuming process and highly expensive process which will
collect relevant information for the betterment of the project in taken into considerations all the
tastes and preferences of variety of customers located in the external business environment in
order to achieve the desired aims and targets. Questionnaires are used by an individual in which
consent of all individuals will be take into consideration which helps an entity in order to design
all the products or services that helps in expanding their business by extending overall market
share by providing additional advantage to an entity in the external business environment in
order to achieve desired aims and targets within a less period. Questionnaires is that particular
approach in which specific information will be collected by an individual for he beneficial of an
entity in order to achieve desired aims and the targets.
Secondary collection- It is that kid of collection of data in which external source will be used by
an entity owner in order to collect important facts and figures in accomplish desired aims and the
objectives of an entity in less period (Papke-Shields and Boyer-Wright, 2017). Books and
journals will be used by an entity in considering all the tastes and preferences of variety of
customers by taking into considerations all the tastes and preferences while designing all the
products or services of the business entity in order to grab highs market advantage in the overall
business environment as desired aim of the business is to accomplish the desired aims and the
objectives of the business within a given period.
1.2 Prepare survey methodology
Sampling is regarded as one of the important technique in collecting important facts and
figures in order to accomplish the desired aims and targets. Random sampling will be used by an

individual in which data will be collected randomly in which the probability of all the samples in
the total population in accomplishing al the desired aims and the objectives in less period. The
collection of data will be used by an entity in order to collect samples out of the total population
used for the purpose of analysis (Wang and et.al., 2016). The total sample of this particular
research study is 50 in which various society members and several business groups will be
selected by an individual in order to collect important business information for the betterment of
the business. Desired aim of the business is to consider various aims and targets in order to
achieve desired market goals and the objectives within a less period. Desired aim of the business
is to accomplish the higher level of customer’s satisfaction in the best possible manner in
relieving all the aims and targets in the best possible manner.

1.3 Design questionnaire

QUESTIONNAIRE
Name-___________
Gender
Male
Female
Transgender
How old are you?
20-25 years old
25-30 years old
30-35 years old
Which kind of products you used in your daily life?
Food and grocery products
Toiletries products
Technological products
Entertainment products
How frequently you used all above mention products?
Daily
Once in week
Monthly
Rarely
What is your monthly income?
£10000-£20000
£20000-£30000
£30000-£40000
What is the size of your family?
Nuclear Family
Joint Family
What is your source of living hood?
Self employed

Salaried professional
Entrepreneur
What are the factors influence your decision while purchasing any product?
Quality
Price
Quantity
Brand name
Taste
Fashion trend
Peer pressure
How you will rank the quality of products or services you bought?
1-5
5-10
10-15
How much you will spend on your first visit to the retail store?
£10
£20
£50
What different quantitative measures your products will include?
Kg
Number
Piece
Dozen
What are famous brand names you are currently purchasing all your products?
Tesco
Next Plc
Unilever
Which external sources you will used to know the latest fashion trend in the market?
Fashion magazines

Newspapers
Internet
Mobile application
Do you think peer pressures influence your purchasing decisions?
Yes
No
Which mode of purchasing you usually preferred?
Online
Retail store
Do You find any kind of coupons or discounting vouchers from the current retail store from
which you purchase all your stuffs?
Yes
No
What is your biggest fear while you purchase products through Online mode using various E-
commerce websites?
Refund of amount
Forged and fake products
Non-delivery
Low quality products
Do you think technology play an important role in meeting all the needs and expectations?
Yes
No
Mobile application develop an entity will help in offering additional help to all the users in
completing their shopping easily.
Strongly agree
Agree
Neutral
Not agree
Strongly disagree

What difficulties you are currently facing in the existing businesses which need to be removed?
Less quantity of product
Long que in the billing
Few varieties of products
Lack of payment system
Do you think mobile shopping is the best suitable option as compared to the retail store
shopping?
Yes
No
Less quantity of product problem can be resolved by giving additional facilities to all the users to
challenge the quantity of products and if found default then they get compensation.
Agree
Not agree
What facilities you are currently enjoying by purchasing all the products or services of an entity?
Quick payment services
Variety of payment option
Wide variety of products
Good policy of refund
Good labeling
Easy to carry product with good packaging
Do you find reliable product in the store in relation to all the products shown in the
advertisement made by the company in order to attract all kinds of customers?
Yes
No
What are effective methods of advertisements do you find best appropriate is given as below?
Online advertisement
Bills boards and hoardings
Pamphlets

TASK 2
2.1 Summarizing data which are collected
In the current case analysis there is the restaurant going to open a new branch in the other
country which is one kind of business expansion. When the firm going to expand existing
business in new market then it analyse various aspects related to customers, market, profit,
revenue etc. In the current market if it generates return and profit in the increasing way then it
will surely enter in the emerging market. For the respective research to take business expansion
decision there are data of the restaurant are requires which are like as sales and turnover as well
as profit and margin (Champ and et.al., 2015). The financial data which are gathered through
annual report of the selected firm are to be arranged and summarized in a proper structure form.
Financial data like sales and profit is to be collected from the accounting year 2007 to the FY
2016. Such data are summarized and analysed with statistical tool in the further tasks.
Year Sales (Amount in GBP) Profit (Amount in GBP)
2007 4560 912
2008 4300 860
2009 3800 760
2010 4100 820
2011 4300 840
2012 4900 980
2013 5650 1130
2014 6150 1230
2015 6700 1340
2016 7200 1440
In order to make analysis of the above collected and represented there are several
measure of dispersions are to be used by the scholar and the restaurant which helps to make
effectual decisions for expanding the entity. Varieties of the tools related to statistical adopted by
the analyzer are such as mean or average value, median or middle as well as mode or frequent
values. Mean is the value under which average of the whole presented data set is to be
determined for making the further business decisions. The value by which the investigator
simply divide overall available data set into to two equal parts of make the data in half is called
as median value (Govindan and et.al., 2015). In addition to this, other used measure of dispersion
is like as mode which indicates frequency of those data which comes into existence again and
again within the workplace of the restaurant. When the company wants to know performance of
the entity and make decisions on the basis of it then the tools are highly supportive.
2.2 Calculation of mean, median as well as mode value
For making the appropriate along with profitable business decisions there are various
statistical tools and methods are applied on the collected data by the restaurant. By using
different tools which rely in the statistics method the chosen restaurant easily make the decision
for expanding the firm in another market or country. Further, calculation of the mean, median
and mode value is given as below:
Year Sales (Amount in GBP) Profit (Amount in GBP)

2007 4560 912
2008 4300 860
2009 3800 760
2010 4100 820
2011 4300 840
2012 4900 980
2013 5650 1130
2014 6150 1230
2015 6700 1340
2016 7200 1440
Mean 5166 1031.2
Median 4730 946
Mode 4300 0
Mean- From the above data and calculation of the mean value it can be said the
restaurant earns sales and turnover in the decreasing trend at the initial three years and then start
to enhance continuously. In the current case, average or mean value of the sales and profit
generated is worth of 5166 GBP and 1031.2 GBP respectively. On the basis of such calculated
and assessed value it can be interpreted that above the FY 2013 performance of the restaurant is
not good because of unable to cross average value (Hall and et.al., 2012). Further, from the FY
2013 till 2016 business performance is well in the whole industry of food.
Median- It has been analyzed by using the above presented table that above the
accounting year 2012 the restaurant is not capable to earn sales and profit value in increasing
trend which is not good for it. After the middle value of the data set such as 4730 GBP and 946
GBP for sales and profit respectively as well as such data enhances consistently which is from
the FY 2013. By this it can be said that the restaurant needs to expand firm in new market for
increase profit and market share both.
Mode- Other statistical tool adopted to make decision for the restaurant is such as mode
value under which specific data derived which occurs in the firm again and again. In short it
indicates that which is the value is frequent at the firm by which the restaurant can make the
profitable decisions of business (Kaplan and Atkinson, 2015). In the current scenario, there is
4300 GBP value occurs often and two times in the sales amount from the FY 2007 to 2016.
Further, any amount of the profit not generates second or more times and due to which in the
profit criteria mode value comes equal to zero.
2.3 Computation of Inter quartile range and standard deviation
Year Sales (Amount in GBP) Profit (Amount in GBP)
2007 4560 912
2008 4300 860
2009 3800 760
2010 4100 820
2011 4300 840
2012 4900 980

2013 5650 1130
2014 6150 1230
2015 6700 1340
2016 7200 1440
Standard deviation 1184.77 238.66
Inter quartile
range 4730 946
Standard deviation- By considering the standard deviation value is gives information
that mean value deviate up to which extent in the overall data set of the restaurant. Higher the
difference between standard and mean value is better for it because of giving more rerun to the
management (Mart and Herrera, 2012). At the current case, standard deviation of sales and the
BusinessEthicsPPT_1492261826 (1) margin is such as 4730 GBP and 946 GBP respectively
which deviated and having difference from the mean value up to the some and certain extent.
Inter quartile range- The inter quartile range value shows difference of the upper
quartile and lower quartile. In the present case study outcome of inter quartile is 1184.77 GBP
and 238.66 GBP for the sales or revenue as well as profit or margin level.
2.4 Calculating quartile, percentile as well as correlation of coefficient
Particulars Sales Profit
Quartile
Lower (Q3) 4300 845
Middle (Q2) 4730 946
Upper (Q1) 6025 1205
Percentile
25% 4300 845
50% 4730 946
75% 6025 1205

Quartile- The tool of statistical which leads to divide and segregate overall and whole
data set between equally four parts is known or identified quartile. There is quartile and median
both are more or less similar because both help to divide data but in the four and two equal parts.
There are three levels of the quartile such as lower, middle and upper which denotes by Q1, Q2
and Q3 respectively. In the current case, sales as well as profit both the aspects increases
consistently at each and every level of quartile (Munday, 2012). In context to the sales level at
Q1, Q2 and Q3 values are such as 4300 GBP, 4730 GBP and 6025 GBP respectively. Apart from
this in terms of the profit values performance of the firm enhances continuously which are such
as 845 GBP, 946 GBP and 1205 GBP for the Q1, Q2 and Q3 respectively. By considering this, it
can be said that performance of the restaurant enhances on the continuous basis and here it has to
expand in other market.
Particulars Sales Profit
Sales 1 0.99
Profit 0.99 1
Correlation- The statistical technique which shows that among two interconnected
variables there are up to which level relations is known as correlation of coefficient. The value of
the respective tool always comes between -1 to +1 which shows negative and positive both kinds
of relations. When there are value of correlation comes negative then shows that there are very
week relations between such variables. From the above table it can be analyzed that value of
correlation is 0.99 which is positive and very near to the 1. It shows that among both sales and
profit there are very and highly strong relations and interpreted that as the sales enhance then
profit also (Champ and et.al., 2015). At the workplace of the restaurant if there are firm not able
to attract the highest customers the sales reduces which directly make impact on the profit level
because of having strong relations. By this it can be clearly stated that after expanding the
business when sales improves then profit also respond in same direction.
CONCLUSION
From the above done analysis of the business decisionmaking report it can be articulated
that when the restaurant going to expand the enterprise in other country for increasing customers
and sales then necessary to research about that particular area. For collecting and then gathering
data for further research there are secondary source such as questionnaire and survey as well as
primary source like as annual report is to be used. Further, for doing survey and taking sample
data there are online method and simple random sampling technique is used by scholar. By

considering all the statistical tools and methods it can be concluded that the restaurant having
increasing trend of sales and profit both which is better for it. By which it can be clearly said that
the restaurant performing well in the whole segment where it operates.

REFERENCES
Books and Journal
Turner, R., 2016. Gower handbook of project management. Routledge.
Papke-Shields, K. E. and Boyer-Wright, K. M., 2017. Strategic planning characteristics applied
to project manTurner, R., 2016. Gower handbook of project management. Routledge.
Papke-Shields, K. E. and Boyer-Wright, K. M., 2017. Strategic planning characteristics applied
to project management. International Journal of Project Management. 35(2). pp.169-179.
Bresnen, M., 2016. Institutional development, divergence and change in the discipline of project
management. International Journal of Project Management. 34(2). pp.328-338.
Wang, T., and et.al., 2016. Relationships among Risk Management, Partnering, and Contractor
Capability in International EPC Project Delivery. Journal of Management in Engineering.
p.04016017.
Kleinaltenkamp, M., Plinke, W. and Geiger, I. eds., 2016. Business Project Management and
Marketing: Mastering Business Markets. Springer.
Lloyd-Walker, B., and et.al., 2016. Rethinking researching project management: Understanding
the reality of project management careers. International Journal of Managing Projects in
Business. 9(4). pp.903-930.
Wang, X., Bai, S. and Li, S., 2016. Space enterprise strategy guiding-based study on project
portfolio management and flow optimization.Journal of Shanghai Jiaotong University
(Science). 21. pp.215-219.
Andersen, E. S., 2016. Do project managers have different perspectives on project management?.
International Journal of Project Management. 34(1). pp.58-65.
Gaudenzi, B. and Christopher, M., 2016. Achieving supply chain ‘Leagility’through a project
management orientation. International Journal of Logistics Research and Applications.
19(1). pp.3-18.Turner, R., 2016. Gower handbook of project management. Routledge.
Papke-Shields, K. E. and Boyer-Wright, K. M., 2017. Strategic planning characteristics applied
to project management. International Journal of Project Management. 35(2). pp.169-179.
Bresnen, M., 2016. Institutional development, divergence and change in the discipline of project
management. International Journal of Project Management. 34(2). pp.328-338.agement.
International Journal of Project Management. 35(2). pp.169-179.

Bresnen, M., 2016. Institutional development, divergence and change in the discipline of project
management. International Journal of Project Management. 34(2). pp.328-338.
Wang, T., and et.al., 2016. Relationships among Risk Management, Partnering, and Contractor
Capability in International EPC Project Delivery. Journal of Management in Engineering.
p.04016017.
Kleinaltenkamp, M., Plinke, W. and Geiger, I. eds., 2016. Business Project Management and
Marketing: Mastering Business Markets. Springer.
Lloyd-Walker, B., and et.al., 2016. Rethinking researching project management: Understanding
the reality of project management careers. International Journal of Managing Projects in
Business. 9(4). pp.903-930.
Wang, X., Bai, S. and Li, S., 2016. Space enterprise strategy guiding-based study on project
portfolio management and flow optimization.Journal of Shanghai Jiaotong University
(Science). 21. pp.215-219.
Andersen, E. S., 2016. Do project managers have different perspectives on project management?.
International Journal of Project Management. 34(1). pp.58-65.
Gaudenzi, B. and Christopher, M., 2016. Achieving supply chain ‘Leagility’through a project
management orientation. International Journal of Logistics Research and Applications.
19(1). pp.3-18.Turner, R., 2016. Gower handbook of project management. Routledge.
Papke-Shields, K. E. and Boyer-Wright, K. M., 2017. Strategic planning characteristics applied
to project management. International Journal of Project Management. 35(2). pp.169-179.
Bresnen, M., 2016. Institutional development, divergence and change in the discipline of project
management. International Journal of Project Management. 34(2). pp.328-338.