Given the below project charter, develop a Work Breakdown Structure (WBS) with proper numbering:

At least 3 work packages - 3

Each work package with minimum 3 Activities - 3

Develop at least 3 Activity List Attributes that includes :

WBS Item Number - 1

WBS Item Name - 1

Predecessors - 1

Successors - 1

Logical Relationship - 1

Resource Requirements - 1

Constraints - 1

Using the Activity List, develop a project schedule that includes:

Work Package and Activities - 1

Duration - 1

Start Date and end date, considering weekends - 1

Considering identified Predecessors and Successors - 1

Develop a project Budget that includes:

Specific items (goods and services) related to the delivery of WBS items - 1

Identifies the Unit Price, Quantity and Item Total - 1

Project Subtotal - 1

Contingency/Reserve Percentage (%) and Dollars ($) - 1

Project Grand Total - 1

Explain what Cost Estimating Techniques you have used and why? - 1

Using your Work Break Down structure, develop a RA2CI Matrix

Take each of the 9 activities, and assign who is the individual or group Responsible, Accountable, need to be consulted, and kept Informed. - 4

Develop a Stakeholder Management Matrix/Plan, by including:

Name 3-5 groups of stakeholders - 1

Interest (ranked numerically) - 1

Influence/Power (ranked numerically) - 1

Stakeholder Interest & Influence Score - 1

Potential Management Strategies - 1

Develop a Risk Management Plan by identifying:

3-5 risks - 1

Quantify the likelihood of occurrence - 1

Quantify the Likelihood, Impact and Score (Severity) of the risk on the project - 1

State the Risk score - 1

State the mitigation strategy or responses - 1

Project Charter

1. Project Information:
Name:	The Smoothie Spot
Date of Start:	July 15th, 2024
Date of Completion:	January 15th, 2025
Business Approval:	July 1st, 2024
Go Live:	October 1st,2024
Benefit Realization:	January 1st, 2025
Budget:	CAD $135,000
Project Manager:	a) Name: Group 2 b) E..2@my.centennialcollege.ca c) Ph no: (437) 822-8467
Sponsor:	James Smith

2. Project Purpose:
Opportunities:	Growing market demand for healthier food options, including smoothies. Potential for high revenue and profit, with revenue potential ranging from approximately $150,000 to $330,000 per annum. Increasing popularity of smoothie shops in the United States, indicating the potential success in Canada.
Challenges:	Conducting thorough market research to understand the demand for smoothies in the target market. Creating a comprehensive business plan with detailed financial projections. Getting the clear projection of market, consumer trends and preferences with the help of market research.

3. Project Features and Benefits:
Features:	A diverse menu of smoothies made from organic, locally sourced fruits and vegetables. User interface of customizable shakes and smoothie, where they can prepare their shake according to their preference and needs (e.g. vegan, gluten-free and high protein) along with various dietary preferences.
Benefits:	Offers a healthy alternative to traditional fast food, supporting consumer health and wellness. Supports local agriculture by sourcing ingredients from Canadian farmers. Reduces environmental impact through sustainable practices. Provides the advantages of organic fruits and vegetables at convenience.

4. Project Scope:
In-Scope:	Identifying suitable locations that meet the criteria for foot traffic, accessibility, and local competition. Establishing operating procedures, inventory management systems, and quality control. Designing the layout and flow of the smoothie shop to optimize efficiency and customer experience.
Out of Scope:	Recipe Development: While it is important to have a variety of delicious smoothie options. This task is typically handled by a chef or a smoothie expert. Daily Operations: Once the smoothie business is up and running, the day-to-day operations, such as managing staff, inventory, customer service. These tasks are usually handled by the business owner or a designated operations manager. Acquiring additional locations or opening satellite shops as part of this project.

5. Project Governance Structure:
Sponsor:	James Smith
Committee:	Product manager, Project Sponsor, Project Owner, Business Analyst, Client Representatives
Benefit owner:	Ramin Faraji

Project Team:	Department	Phone no.	Email
Ahmed Syed
Bukola Adenuga
Kenneth Nwaonumah
Sheryl Bautista
Rakshit Rana

7. Project Budget:	CAD $135,000
	1. Location Setup and Renovation. 2. Equipment and Initial Inventory. 3. Marketing and Promotions. 4. Development of Online Platform. 5. Contingency Fund.	$55,000 $30,000 $25,000 $15,000 $10,000

8. Project Assumption:
	The demand for healthy, fast-food options will continue to rise. Local suppliers can meet the demand for fresh, organic ingredients. Regulatory approval for food and beverage services will be obtained without significant delays.

9. Project Constraints:
	Meeting health and safety regulations for food preparation and handling. Obtaining necessary permits and licenses to operate a food business. Managing the availability and allocation of these resources effectively. Ensuring the timely completion of critical path activities to meet the planned opening date.

10. Project Risk:
	Delays in construction or renovation of the storefront. Difficulty sourcing high-quality, organic ingredients locally. Lower than expected customer turnout affecting profitability.

11.Project Reviewers
Marketing Manager	Responsible for ensuring that the marketing materials align with the overall brand strategy and messaging.
Graphic Designer	Reviews design elements, layout, and visual appeal.
Sales Team Representative	Ensures that the materials effectively communicate product features and benefits.

12.Project Approvers
	Name	Signature	Date
Project Sponsor	James Smith	James	August 10th, 2024
Project Manager	Group 2	Group2	August 10th, 2024
Product Owner	Michael Clarke	Michael	August 10th, 2024
Project Analyst	Madison Willow	Madison	August 10th, 2024
Finance Manager	Juliet Lily	Juliet	August 10th, 2024

Document Revision History
Number	Date	Author	Description of Changes
1	2024-08-10	Sarah Adams	Initiated draft of business plan: Included business overview, target audience, and initial menu ideas.
2	2024-08-10	Mark Johnson	Added financial projections: Revenue forecasts, startup costs, and break-even analysis.
3	2024-08-10	Emily Lee	Incorporated feedback from mentors: Adjusted pricing strategy, refined marketing plan, and added competitive analysis.
4	2024-08-10	Alex Chen	Finalized menu design: Added seasonal specials, nutritional information, and smoothie names.
5	2024-08-10	Lisa Miller	Updated inventory management process: Included supplier details, stock tracking, and reorder thresholds.