Report on CSR Project Management for Posh Nosh Limited

This report details a Corporate Social Responsibility (CSR) project undertaken for Posh Nosh Limited, a small-scale restaurant chain. The project focuses on addressing food wastage to improve the company's brand image and reduce production costs. The report outlines the project's aims and objectives, including decreasing production costs, creating a positive brand image, improving food processing, and increasing revenues. It includes a comprehensive project management plan covering cost, scope, time, quality, communication, risk, and resources. The report also features a work breakdown structure and a Gantt chart to manage project activities, along with a small-scale research component employing qualitative methods. The second part of the report analyzes the research data and provides recommendations based on the findings, reflecting on the value of the research in meeting the stated objectives and its contribution to learning and performance. The report concludes with an assessment of the project's overall impact and effectiveness.

Managing Successful Business
Project

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Project aims and objectives....................................................................................................3
P2 Project management plan covering cost, scope, time, quality, communication, risk and
resources......................................................................................................................................4
P3 Work break down structure and Gantt chart .........................................................................6
P4 Small scale research by using qualitative and quantitative methods.....................................7
TASK 2............................................................................................................................................9
P5 Analysis of research and data ...............................................................................................9
P6 Appropriate recommendation on the basis of data analysis.................................................10
P7 Reflection on the value of the undertaking the research to meet the stated objectives, own
learning and performance..........................................................................................................11
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Programmes which has focus on the social causes and duly standardized according to the
law, ethics of the nation, can be stated as a Corporate Social Responsibility (CSR) (Carvalho and
Rabechini Junior, 2015). Many organisations are conducting CSR programmes and activities to
improve well being of the stakeholders by their acts. This report is based on the CSR in the Posh
Nosh Limited which is small scale firm and having a chain of restaurant in many of the cities.
They are having need of the CSR to improve their brand image. As they are working in the food
segment so CSR can be conduct in the food wastage. This report is having aims and objectives,
project management plan, Gantt chart, work breakdown structure which helps to set out project
direction and manage activities in a time frame. Small scale research, data analysis and at the last
reflection which helps to the company to make better activities accordingly.

TASK 1
P1 Project aims and objectives
Projects aims and objectives are having potential to set out a direction of the programme
so it is essential in the first to make a proper and appropriate aims and objectives. As the
organisation is working in the food segment so they are having huge responsibilities for the
society to provide better processed food. They are having a huge food wastage in their kitchen
area and in their food court area so it is essential for them to take a positive action on it. They
have to make a proper attention on it by which they can make improvement on the food
processing and which can help them to make a positive image among the targeted market and as
well as it can help to them to reduce their internal cost of production (Zwikael and Smyrk, 2015).
Posh Nosh is working at the small scale and they are having a target top improve their business
so it is essential for them to make a better business by which they can develop their standards in
the food and restaurant industry. Some of the points are given under here which explain the aims
of the organisation;
Decrease cost of production: As the Nope Shop Limited is working in the food and restaurant
industry so it is essential for the organisation to manage their cost of production. It is effecting on
their revenues.
Positive image among customers: CSR on food wastage has to aimed to make a positive image
of the Nope Shop Limited among their targeted market by which they can ensure the success of
the business and attain their financial objectives.
Better food processing: The CSR programme can be impactive on the food process and so this
CSR activity has to be focused on the food processing which can help to the company to make a
faster delivery of the food by decreasing the food waste (Chih and Zwikael, 2015).
Increase revenues:Finally this project is having aimed on the revenues which is a need of the
organisation so after this project revenues has to be increased.
Objective of the CSR programmes are here under these following points:
Number of customers: Increasing number of customers by 5% after the completion of the CSR.
Profits: Annual profits of the organisation has to be increased by the 15% by decreasing the cost
of production and increasing the number of the customers.

P2 Project management plan covering cost, scope, time, quality, communication, risk and
resources
A project management plan is having all of the aspect of the which are related to the
project's activities, many of the organisation are using the project management plan to make an
effective plan on the project by which they can attain their objective (Ward, 2016). As the Nop
Shop is having a need of the CSR in the Food wastage so it is essential for the company to make
a proper and appropriate project management plan by which they can attain their objectives.
Some points are given under here which are included in the project management plan:
Cost: As they are having a project on the food wastage on the CSR so it is essential for the
company to set the cost of the project. As in this project they are taking help of the consultancy
firm so they have to pay fees to them. Then make a small scale research, data recording and
analysis and recommendation by the experts which is having need of the finance on it. So all of
these built a cost of the project which are given under this table;
Particular Amount (in pound)
Charges of the consultancy firm 300
Small scale research 200
Data recording and analysis 200
Recommendation by experts 200
Total cost of the project 900
Scope: As they are working in the food wastage so kitchen, food serving and serving area are
included in the scope where this project can make an impact and project's activities can be done
(Taherdoost and Keshavarzsaleh, 2015.). Management and higher authorities are not having huge
influence of this so they are excluded from it. Employees which are working in the pantry area
and food court are involved in the project and the whole project is based on them.
Time: As the Nop Shop is having not a huge structure and they are having limited area to include
in this so this project can be done in the one month of period which is a sufficient time for the
organisation to make effective changes in the food processing to decrease the waste of food.
Quality: It is essential for the organisation to manage quality in the project so they have to
involve those people which are having experience of the food industry (Serrador & Turner.

2015). So they have to involve chefs and cost analyser in this to ensure the quality of the food
processing and as well as in the project.
Communication: Chefs, serving department, consultant and external experts are the four parts of
the project which has to be work to decrease the cost of product. So all of these has to be
communicative to each other so they have to make a regular meet at the end of the day by which
they can make changes and make communication on the project.
Risk: This project is having risk of the increase of the cost, time and not achieving aims and
objectives so it is essential for the organisation and leaders of the project to make their focus on
the project.
Resources:Mainly human, finance, information systems are required in this project so it is
essential for the management of the organisation to provide these all on the right time and in the
exact quantity which is needed in the project.
P3 Work break down structure and Gantt chart
A project is containing different type of activities which creates a complete package of
the project, work break down structure divide these activities in to different parts which supports
to the people which are involved in the project to manage all the work in different tasks
(Ramazani and Jergeas, 2015). So this can help to the company to makes a better research and
analysis on the food wastage. As the restaurant is having aims to decrease the cost of production
and increase the revenues and profits so they have to make a proper work break down structure.
A work break down structure is given under here;
WORK BREAK DOWN STRUCTURE
Analysis of the
organisation
Aims and objectivesProject management plan
Needs of the
organisation
Small scale research
Analysis of data
RecommendationAres in which
they
can develop
CSR

This work break down structure has involved different types of activities which can help to the
company to makes a better research.
Gantt Chart: This is a chart which is divide the activities in different time frames by which
organisation can complete their project in the pre decided period (Peters, Blohm and Leimeister,
2015). As the Nop Shop limited wants to develop CSR programme in the food wastage so it is
essential for them to allocate in the activities by which they can perform all of these activities
timely and manage the effectiveness of the project. A Gantt Chart is given under here;
Activities Week 1 Week 2 Week 3 Week 4
Aims and Objectives
Project management plan
Small scale research
Data record and analysis of the data

Recommendation according to data
interpretation
P4 Small scale research by using qualitative and quantitative methods
As the restaurant is having need to reduce their cost of production by applying the
appropriate methods, some of the methods are here:
Quantitative: It can be used by the company to conduct a market research for the sales and
competitors analysis, it has a focus on the numerical data, so it is not effective and appropriate to
use for Nop Shop.
Qualitative: It is primary research method which can help to the company to take the suggestions
and views of the customers for the products (Müller and et.al., 2016). It can be useful for the
company to make an effective research.
Questionnaire
Name:
Age:
Gender:
01. Are you often come in the Nop Shop Restaurant ?
a. Yes
b. No
02. How long you have connection with the restaurant?
a. Less than one month
b. Less than one year and more than a month
03. Are you satisfied with the taste and services of the organisation?
a. Yes
b. No
04. Types of changes you want in the restaurant and especially in the CSR in food waste?
a. Quality improvement in the food
b. Hinder on the food waste

05. Is CSR effective to make changes in the food process?
a. Yes
b. No
06. Is CSR effective to make changes in the perception of the company?
a. Yes
b. No
07. Is it an appreciable action of the company?
a. Yes
b. No
08. Suggestion on the food wastage for the company?
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TASK 2
P5 Analysis of research and data
After the competition of the research it is essential for the company to make an
appropriate analysis of the data which is generated by the qualitative research methods (Kerzner,
2015). To make an appropriate analysis of the data it is essential for the organisation to arrange
their data in an accurate format which can help to the experts to make an effective and quick
analysis of the data. Tabular format can be useful for the company to set their data in it, which
can help to the data analyser to make a view on the data at a time. A format is here of the data;
Questions Data
01. Are you often come in the Nop Shop
Restaurant ?
a. Yes
b. No
80%
20%
02. How long you have connection with the
restaurant?
a. Less than one month 15%

b. Less than one year and more than a month 85%
03. Are you satisfied with the taste and
services of the organisation?
a. Yes
b. No
90%
10%
04. Types of changes you want in the
restaurant and especially in the CSR in food
waste?
a. Quality improvement in the food
b. Hinder on the food waste
60%
40%
05. Is CSR effective to make changes in the
food process?
a. Yes
b. No
80%
20%
06. Is CSR effective to make changes in the
perception of the company?
a. Yes
b. No
85%
15%
07. Is it an appreciable action of the company?
a. Yes
b. No
90%
10%
08. Suggestion on the food wastage for the
company?
Most of the stakeholders said that company has
to makes effective change in the food
processing and as well as they have to make
aware their customers also.
As most of the stakeholders agreed on that company has to make improvements in the
organisation by this so it is essential for them to make effective change in the organisation
according to the research. But 40% of the stakeholders which are involved in the research has

agreed that restaurant has to reduce the food waste (Whitty, 2015). So they have to make an
appropriate changes in their activities which can help to the company.
P6 Appropriate recommendation on the basis of data analysis
After the analysis of the data it is essential for the organisation to make appropriate
recommendations on it. As they are having CSR project in the food wastage so it is essential for
the organisation to make effective and appropriate changes in their acts. 60% people said that
restaurant has to make changes in the quality of the food and 40% of the people said that Nop
Shop has to make reduce the food waste so in a concluded way it is essential for the organisation
to make effective changes in the food processing by which they can reduce the food waste and
they can improve the quality of the food and dishes. Most of the customers are appreciating the
effort of the organisation to make CSR in the food waste and as well as they are increasing the
awareness of the people on it (Flouris and Lock, 2016I). So now it is essential for the
organisation to make CSR activities in the future also by which they can built a better position in
the market and to increase the brand value of the organisation. Stakeholders which are involved
in the CSR has agreed that Nop Shop Limited is providing the taste which they want in their
dishes so it is essential for the organisation to provide the same taste to the customers after
making changes in the food processing. Food wastage starts from the pantry area so it is essential
for the company to make effective changes in the pantry area by which they can make a better
food in fast process by which they can provide the same taste and quality in the fast manner.
P7 Reflection on the value of the undertaking the research to meet the stated objectives, own
learning and performance
As the organisation has conducted the research on the CSR on the food waste so it is
essential for the organisation to make an effective change in the process. As this project is aimed
on the food waste, it has positive results on it so I am satisfied with results. As the organisation is
working on the small scale so it is essential for them to improve their profits. In this research we
have used qualitative research method which has give us appropriate results so it is essential for
us to make better research next time by using the same method. In the organisation we have done
this project as a team by which we can perform all of the activities as per the time frame. Work
break down structure and Gantt chart is helpful in the research so we have to use in each and
every research in our future.

CONCLUSION
The above presented report has been concluded on the significance of the CSR for an
organisation. Gantt chart and work break down structure can be used by the management in
every project by which they can attain the objects in the time and as well as it can help to the
organisation to make an effective change in the acts according to the time frame. Qualitative
research methods can be helpful for the organisation to make effective changes as per the data
outcomes.