Closing the Project Loop: Evaluating Success and Lessons from a Student Cafeteria Initiative

Project Progress and Results & Close Out

Original plan of the project:

The project is related to open a dinning cafeteria with other facilities such as library, mini-theatre, underground multi level secure bicycle, indoor games and car park as well as indoor pool and gym. It is for the 500 resident students and it serves the students 24*7. the price of food and drinks is included with the annual residential fees of the students and the planning is to develop the cafeteria in a multi catered environment with proper cooperation of the four big food providers, who are Hungry Kebabs, SandwichWay, Rice, Lentils & Curries and Australia Fried Chicken, so that it can provide a variety of food and drinks to the resident students. the outlets are opened 24 hours all day, where the resident students can have food and drinks as per their choice and preferences. As per the project planning, the major stakeholders involved in this project are project sponsor, project managers, resident student, team members and marketing team and the major aim of the project is to maximise the values for all the stakeholders of the project.

Changed plan:

After the training and discussion, the plan has been changed and the participants agreed that, the best suitable approach to conduct the project is agile methodology as it is useful to develop the planning quickly after proper assessment of the need and acknowledgment of the organisational resources and capabilities. The methodology is also helpful for the internal stakeholders of the project who are project managers, sponsor and marketing managers as well as team members who try to release the plan quickly and revise it efficiently through proper monitoring technique and communication (Girma, 2018). Additionally the company aims at hiring new food chain as Rice, Lentils & Curries does not meet the hygiene factor and food quality, set by the Nutrition & Hygiene Standards Board.

Project Risk planning strategies:

Finishing Project & Realising its Benefits

Customer feedback form

1. Was the atmosphere of the cafeteria welcoming?

Rating: 1 (Strongly Agree), 2 (Agree), 3 (Neutral), 4 (Disagree), 5 (Strongly Disagree)

2. Was everything clean and easily accessible?

Rating: 1 (Strongly Agree), 2 (Agree), 3 (Neutral), 4 (Disagree), 5 (Strongly Disagree)

3. Was the price for the food items appropriate?

Rating: 1 (Strongly Agree), 2 (Agree), 3 (Neutral), 4 (Disagree), 5 (Strongly Disagree)

4. Was the nutritional information readily available?

Rating: 1 (Strongly Agree), 2 (Agree), 3 (Neutral), 4 (Disagree), 5 (Strongly Disagree)

5. Was there a variety of options available to you in food and drink menu?

Rating: 1 (Strongly Agree), 2 (Agree), 3 (Neutral), 4 (Disagree), 5 (Strongly Disagree)

6. Was the flow of the cafeteria clear and logical?

Rating: 1 (Strongly Agree), 2 (Agree), 3 (Neutral), 4 (Disagree), 5 (Strongly Disagree)

7. Were the other activities at the cafeteria attractive?

Rating: 1 (Strongly Agree), 2 (Agree), 3 (Neutral), 4 (Disagree), 5 (Strongly Disagree)

8. Were the staff members friendly and knowledgeable?

Rating: 1 (Strongly Agree), 2 (Agree), 3 (Neutral), 4 (Disagree), 5 (Strongly Disagree)

9. Was the management of the cafeteria service efficient?

Rating: 1 (Strongly Agree), 2 (Agree), 3 (Neutral), 4 (Disagree), 5 (Strongly Disagree)

10. Was the amount of time tool you to be served effective?

Rating: 1 (Strongly Agree), 2 (Agree), 3 (Neutral), 4 (Disagree), 5 (Strongly Disagree)

11. Was the taste of the food up to the mark?

Rating: 1 (Strongly Agree), 2 (Agree), 3 (Neutral), 4 (Disagree), 5 (Strongly Disagree)

12. Are you satisfied with the food quality?

Rating: 1 (Strongly Agree), 2 (Agree), 3 (Neutral), 4 (Disagree), 5 (Strongly Disagree)

13. Are you satisfied with the nutrition value of the food and drink at the cafeteria?

Rating: 1 (Strongly Agree), 2 (Agree), 3 (Neutral), 4 (Disagree), 5 (Strongly Disagree)

14. Kindly provide any comments for future improvement of the cafeteria

Rating: 1 (Strongly Agree), 2 (Agree), 3 (Neutral), 4 (Disagree), 5 (Strongly Disagree)

Reference

Girma, A., 2018. The Role Of Maintenance, Repair And Overhaul Supply Chain Integration and Inventory Managemnet. In Flight Dispatch Reliablity; The Case Of Ethiopian Airlines (Doctoral dissertation, aau).