Managing Successful Business Projects: Posh Nosh Ltd CSR Report

This report details a Corporate Social Responsibility (CSR) project undertaken by Posh Nosh Ltd., a restaurant chain aiming to improve its public image after a past scandal. The project's aims and objectives are outlined, focusing on positive customer perception, ethical operations, and increased reve...Read More

MANAGING SUCCESSFUL
BUSINESS PROJECTS

Table of Contents
Introduction..............................................................................................................................3
TASK 1......................................................................................................................................3
P1 Devise project aims and objectives for a chosen scenario................................................3
P2 Produce a project management plan that covers aspects of cost, scope, time, quality,
communication, risk and resources........................................................................................4
P3 Produce a work breakdown structure and a Gantt chart to provide timeframes and stages
for completion........................................................................................................................4
P4 Small scale research by using qualitative and quantitative methods................................6
TASK 2......................................................................................................................................7
P5 Analysis of research and data collected............................................................................7
P6 Recommendations on the basis of data analysis...............................................................8
P7 Reflective value of the undertaking research for meeting the stated objectives, own
learnings and performance.....................................................................................................8
CONCLUSION.........................................................................................................................8
REFERENCES.......................................................................................................................10

Introduction
The corporate social responsibility of any organisation is its duty towards society. The
companies take too much from the society and CSR is way of giving them back. Nowadays
many companies are conducting CSR activities so that they can improve their good will in
front of public and well-being of their stakeholders(Ajmal Helo and Kekäle 2010 ). This
report is based on the CSR activities of the posh nosh ltd., which is a restaurant chain. This
organisation is using CSR for improving their image which was affected very badly in the
market because of the scandal happened in the past due to wastage of the food. Now they
want to start fresh with a new highly ethical and responsible company. This report contains
the aims and objectives of the project, project management plan, Gantt chart which will help
in completing the task in time, work break down structure which will help in manage the
activities in the time frame. Also, it contains the small scale research by both qualitative and
quantitative methods. Then it contains the analysis of data the and in the last the reflection
which will help the company to make better activities.
TASK 1
P1 Devise project aims and objectives for a chosen scenario.
It is an essential task to make a proper and appropriate aims and objectives for the
task. As the organisation has recently faced huge public backlash due to its unethical way of
running the business. Due to this, the image of the company has been affected very badly in
the market. Now the senior management of the company is thinking of re-branding the
company. And they have taken the decision which is they want to start fresh with a new
highly ethical and responsible company(Andersen 2010). Now by doing CSR activities, the
image of the company can be improve among the customers. There are various points, which
we have to follow to reach towards the aim.
Positive image among customers: their aim is to make positive image between the customer
and targeting the market in which they were operating earlier so that they can ensure the
success of their business and attain their financial objectives.
Better way of working: the impact of CSR programme on improving the image of the
company can be very helpful(Becker Kugeler and Rosemann 2013). As it is mainly focused
on the do the ethical working in the company which will help them in showing the
responsibility of the company towards the society.
Increase revenues: the main aim of this project is to recover the loss happened to the
company by rebranding of this company(Crawford and Nahmias 2010), which can be done
by increasing the revenue of the company by purely ethical means.
Main objectives of CSR programmes
Number of customer: after the completion of CSR successfully, the number of customer have
to be increased by 5%.
Profits: by increasing the number of customer the annual profits the company has to be
increased by 15%.

P2 Produce a project management plan that covers aspects of cost, scope, time, quality,
communication, risk and resources.
The main objective of project management plan is to work according to all the aspects
which are under the project’s activities. Various organisations use this project management
plan technique so that they can make an effective plan to attain their aim(Eckerson 2010). As
our organisation need CSR to improve their image in the public therefore it is essential to
make proper and well organised project management plan so that they can attain their aim.
Some of the important points are given below which are included in the project management
plan.
Cost: as the organisation is having this project on rebuilding the image by the help of CSR so
it is necessary for them to monitor the cost effectively and channelized the money in such a
way so that they can attain their objective.
Scope: the scope can be defined as the kitchen, food serving and serving area as they are
working in the kitchen. It is the place where the impact on this project can be made. The
activities regarding the objective will be perform in this area (Gido and Clements 2014). The
management and higher authorities are excluded from this as they don’t have a huge impact
on this. This project is based on the employees that are working in the pantry area and food
court and they are the one who are involved in this project.
Time: the time for completing this project can be assumed as one month because the structure
of the organisation is not that huge. The area is very limited (Jeston and Nelis 2014).
Therefore one month is sufficient enough for making effective changes in decreasing the
wastage of food in the food processing.
Quality: as to rebuild the image of the company from the scandal that had happened in the
past the most essential thing for them to manage quality in this project. For doing so it is
recommended to involve those people who have experience in food industry. Food bloggers
can also be invite for this purpose(Malhotra and Temponi 2010 ). Involvement of chefs is
also necessary to ensure the quality of the food.
Communication: for decreasing the cost of product in this project the chefs, serving
department i.e. waiter, consultant and external experts are the four important parts. So, a
proper communication is required between all of these four.
Risk: the main risks in this project are increase in the cost, consuming of time and not able to
achieve the aims and objectives(Meredith and Mantel 2011). Therefore it essential for the
leaders and management team to pay their full attention on this project.
Resources: resources required for the completing this project are mainly human, finance and
information system. The management team is required to control these resources effectively
and provide these all at the time of their requirement and in the quantity as per the demand.
P3 Produce a work breakdown structure and a Gantt chart to provide timeframes and stages
for completion.
Different type of activities are including in this project by which the complete
package is designed(Meskendahl 2010). The work break down structure is used for the

division of these activities into different parts. It will help the people involved in the project
to manage the work easily by categorised them into different parts. By doing this(Müller and
Turner 2010), it will be easier for the organisation for doing better research and analysis to
avoid the wasting of food. The objective of the company is to recover its image and parallel
to this they also have to decrease the production cost and increase the revenues and profits,
this all can be done by having a proper break down structure.
Gantt chart: it is chart in which the activities are divided in different time frames. It helps the
company to complete their work in the pre-decided period.
Activities Week 1 Week 2 Week 3 Week 4
Aims and objective
Project management plan
Small scale research
Data record and analysis of the
data
Recommendation according to
data interpretation
Gantt chart is the chart that helps dividing the tasks into weekly basis or any periodic basis.
Say suppose it divides every activity so that proper check can be kept on the tasks and it
further helps in monitoring the activities and complete it within the time frame.
On the other hand work break down structure is the breaking system of the work that
helps achieving the target work and help to locate the areas where there is lots of
work(Polonsky and Waller 2014), and they need to be break down into smaller tasks that are
easy to achieve once they are smaller. It’s easier to achieve small small targets rather than
achieving one big task at a time.
SMALL SCALE RESEARCH
PROJECT
MANAGEMENT
PLAN
RECOMME
NDATION
ANALYSIS
OF DATA
ANALYSIS OF
THE
ORGANISATION
NEEDS OF THE
ORGANISATIO
N
AREA IN
WHICH THEY AIMS AND OBJECTIVE
WORK BREAK DOWN STRUCTURE

P4 Small scale research by using qualitative and quantitative methods.
As the restaurant chain of Posh Nosh is in a great need to reduce their costs of
production by applying various methods that would be appropriate for the analysis and this
could be done either by qualitative or quantitative.
Quantitative: This analysis is done to conduct research of market for the analysis of sales and
competitors . The focus is basically on the numerical data and it can be measured. So this
type of research is not appropriate for posh nosh as they don’t want to do numerical research.
Qualitative: it is the method that is helpful for the business to know the opinions and views of
the customers for their food(Rosenau and Githens 2011). It will be proven to be helpful to do
efficient and effective research.
QUESTIONNAIRE
Name:
Age:
Gender:
1. Are you a regular customer of POSH NOSH?
Yes
No
2. Duration of ypur connection with the restaurant?
Below one month
Between over a month and a year
3. You are satisfied with the taste and services ?
Yes
No
4. What are the type of improvement you want while implementing CSR?
Improvised quality of food
Eliminate food wastage
5. What do you think in your opinion that CSR’s effectiveness in change of food process?
Yes
No
6. Will CSR help in the perception of the company?
Yes
No
7. Will it be proved as an appreciable step for the company?

Yes
No
8. Any suggestions to give on eliminating food wastage?
……………………………………………………….
TASK 2
P5 Analysis of research and data collected.
The analysis of the generated data is very essential for the company to analyse that
and draw results out of that collected data. For this all the data that has been collected must
be arranged in a meaningful format so that results can be extracted out of the experts by
seeing them(Schwalbe 2015). The arranged format will also help them in the quick analysis
of the data. For analysis of the data it is put into tabular form so that the experts can get a
quick view of the data in time.
Question Data
1. Are you a regular customer of POSH NOSH?
Yes
No 80%
20%
2. Duration of your connection with the restaurant?
Below one month
Between over a month and a year 15%
85%
3.You are satisfied with the taste and services ?
Yes
No 90%
10%
4.What are the type of improvement you want while
implementing CSR?
Improvised quality of food
Eliminate food wastage
60%
40%
5.What do you think in your opinion that CSR’s
effectiveness in change of food process?
Yes
No
80%
20%
6. Will CSR help in the perception of the company?
Yes
No
80%
20%
7.Will it be proved as an appreciable step for the
company?
Yes
No
85%
15%
8. Any suggestions to give on eliminating food
wastage?
………………………………………………………
Most of the shareholders told
that the food process must be
changed in a way that it would

. result in effective way.
The shareholders told that the effectiveness of the restaurant should be maintained and
they should improve the quality of the food and their services must also be improvised.
P6 Recommendations on the basis of data analysis
The data has to be analysed on the basis of the derived results from the questionnaire.
The CSR project was on minimising and eliminating the food wastage and necessary steps
must be taken to control this situation which is making it unethical in front of its competitors.
There were results derived and 60% of the customer said that the quality of the food should
be improved and 40% said that it is fine. And they have to make changes in their food
processing system and improve the quality of the food and wastage should be reduced. Many
of the customers are appreciating the involvement of CSR activities in the minimisation of
food wastage and creating the awareness of the customers and staff towards food wastage and
making them save the food(Seddon Calvert and Yang 2010). It has become necessary for
posh nosh to continue with the CSR activities so that they can behold better position in the
market and among the stakeholders. It helps in increasing the brand value of the organisation.
Posh nosh is providing the taste in the food which the stakeholders wanted and it is essential
for them to maintain the same taste and may be they can improvise wherever possible(Shen
Tam and 2010). The wastage of food usually starts from the pantry area as they does not take
care of what is required and effective steps should be taken by them to stops the wastage
which will result in the betterment of the company and helps in making better food in fast
process through which same taste and quality can be maintained.
P7 Reflective value of the undertaking research for meeting the stated objectives, own
learnings and performance.
The research on the food wastage has been conducted by the organisation on the
wastage of food as it was impacting the reputation of Posh Nosh. The present research has
been done of food wastage and has resulted in a positive way and I was very satisfied with
the results(Sparrow 2012). The cited organisations has been working on the small scale and it
became very crucial for them to earn profits. Qualitative research methods is used in this
research and it has proved appropriate method to do research and next time if needed inly this
method will be used. This project has taken place in the organisation as an effort of whole
team because nothing can be achieved without the efforts of team members(Wysocki 2011).
It is very essential to take all the employees together and work for a common cause. It is very
important that the project should be completed within the time frame and this is possible with
the help of Gantt chart and work break down structure. These methods have been proved
useful and will be used for later research in future.
CONCLUSION
As per the above presented report it has been concluded that the corporate social
responsibilities are very important for the organisation. Management is advisable to use Gantt
chart and work break down structures in every project so as to achieve the objectives within
the given time frame. Qualitative research methods has been proven to be very helpful here in
the form of questionnaire and has taken the view of everyone and is proven to give positive
outcome.

REFERENCES
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