Introduction The students in the MGT 4109 project management class are planning a fundraising Easter dinner for their Faculty members. The event will take place on Saturday, April 8, 2023, and the goal is to raise funds for a new student scholarship program. The event will be attended by 120 guests, each of which will be seated at a table for 10 purchased by a faculty member for $600. The students will be responsible for invitations, registration, managing rental of the community center kitchen and hall, procurement of groceries and meal planning, meal preparation, hall setup, meal service, kitchen, and hall cleanup, and project closing. The meal served will be turkey with stuffing, gravy and cranberry sauce, with mashed potatoes, carrots and broccoli, and apple pie for dessert. 

Phase 1: Marketing, Invitations, and Registration (Registration Manager) The first task for the students is to market the event, create invitations, and register guests. This involves developing invitations, and setting up an online registration platform. The invitations should be professional, with all the necessary information about the event, including the date, time, location, and cost. The online registration platform should be easy to use and secure, allowing guests to register and pay for their tables and enter their 10 guest names for the dinner. This phase includes a milestone task when all payment (in advance of procurement) is received by all faculty members and that all names are entered into the registration system in advance of the event. This phase is estimated to take 2-3 weeks. 

Phase 2: Managing Rental of Community Center Kitchen, Hall with Tables and Chairs, Dishes and Cutlery (Project Manager) The second task for the students is to manage the rental of the community center kitchen and hall, including tables, chairs, dishes, and cutlery. This involves finding a suitable location, negotiating rental agreements (at a posted City of Ottawa Rate of $250 kitchen rental and $50 weekend private event rental, and ensuring that all the necessary equipment is available on the day of the event. This phase is expected to take a week, and may be completed at the same time as Phase 1. A locked refrigerator will be available as part of the rental agreement for the week before the event for food storage. 

Phase 3: Procurement of Groceries and Meal Planning (Project Manager, Procurement Manager) The third task for the students is to procure groceries and plan the meal for the event. This involves creating a menu, estimating the amount of food needed, and procuring the necessary ingredients. The students will need to work with the parameters shared by the Algonquin College Culinary Department for expert guidance, and must also consider the cost of the food and minimize labour costs to maximize the profits for the event. 

Phase 4: Meal Preparation, Hall Setup with Tables and Chairs, Dishes, and Cutlery (Project Manager, All Staff) The fourth task for the students is to prepare the meal, set up the hall with tables and chairs, dishes, and cutlery. This involves coordinating with the chef to ensure that the food is prepared on time and that the hall is set up according to the event's requirements. The students should also consider the dcor of the hall and work within the budget allocated for the event. From the last time students ran such an event, it is expected that each student may be responsible for 2-3 tables each for setup, serving and cleanup.  

Phase 5: Easter Meal Service (Project Manager, All Staff) The fifth task for the students is to serve the meal to the guests. This involves delivering the 'family-style' platters of food to each table, and working with the Project Manager to ensure that the meal is served on time and that the guests are satisfied with the quality of the food and service. The students should also be prepared to handle any issues that may arise during the meal service. * *For timing details on Phases 4, 5, 6, please see detailed expert data, as provided by the Algonquin College Culinary Department. 

Phase 6: Kitchen and Hall Cleanup (Project Manager, All Staff) The sixth task for the students is to clean up the kitchen and hall after the event. The students should also ensure that all the trash is disposed of properly and that the hall is left in the same condition as it was before the event. This may take place the evening of the event, or the following day, as no events are scheduled for Sunday, April 9, 2023. 

Phase 7: Project Closing including Financial Accounting and Project Lessons Learned (Project Manager, Registration Manager, Procurement Manager, All Staff) The final task for the students is to close the project, including financial accounting and project lessons learned. This involves reconciling the financial accounts, ensuring that all the expenses have been accounted for, and that all profit, and Lessons Learned document is turned over to Professor Priatel, within 3 business days of the event date. Project Resources You will be given an .MPP file with only the resources included to use for your project planning (check Brightspace). You MUST use these resources in the order they appear in the resource sheet, as follows:  YOU are the Project Manager for this project.  The name DIRECTLY BELOW YOURS is the Registration Manager  The next name (two down from you) is the Procurement Manager  The next names on the list are the Project Staff, who will help out on the event weekend.  If you reach the end of the list, please continue staffing from the top of the list, moving down.  ALL STAFF (including the PM, Registration and Procurement Managers) are paid $15.00/hour  For ALL STAFF a schedule of no more than 18 hours per week must be used for this project, with the exception of the event weekend, where 12 hours of overtime is permitted, at the same $15.00/hour rate of pay. Cooking Plan with Timing for Easter Dinner for 120 Guests: Provided by the Culinary Department at Algonquin College The following cooking plan assumes that the dinner will be served at 6 pm and that the kitchen is fully equipped with the necessary cooking equipment and utensils. The culinary department at Algonquin College has agreed to provide a basic list of ingredients such as flour, sugar, salt, pepper, garlic, onions, butter, spices (such as thyme and sage) olive oil, chicken broth, and milk to assist the students with their fundraising at no cost. They have also provided a shopping list and the instructions below: Required Supplies: 2-3 Days Before Event:  Procurement - Grocery Shopping: Purchase all necessary ingredients and supplies, and ensure that the kitchen is fully stocked.  Turkey Prep: Thaw turkey in the refrigerator, remove giblets and neck, and rinse the turkey inside and out. Rub the turkey with butter and season with salt and pepper. Day of Event: 2:00pm:  Turkey Roasting: Preheat the oven to 325F. Roast the turkey for approximately 4 hours or until the internal temperature reaches 165F.  Prepare Stuffing: Combine bread, celery, onions, herbs, and chicken broth in a large bowl.  Kitchen Prep: Wash and chop vegetables, prep ingredients.  Peel and chop potatoes and store in the refrigerator in a covered container. 3:00 pm:  Gravy: Use the turkey drippings to make gravy. Add butter and flour to the drippings and stir until it thickens. Season with salt and pepper to taste.  Broccoli: Blanch the broccoli in boiling water for 3-4 minutes or until tender. Drain and set aside.  Potatoes: Boil potatoes for 20-25 minutes, or until tender. Drain and mash with butter and milk, cover and set aside.  Carrots: Peel and cut the carrots into 1-inch pieces. Boil them for 10-15 minutes, or until tender. Drain and set aside.  Cranberry Sauce: Add cranberries to pot with sugar and water and boil until soft. 5:00 pm:  Turkey: Carve the turkey into slices and arrange on a platter.  Remove gravy and vegetables from warming oven, and arrange in serving bowls. 6:00 pm:  Final Preparation: Heat the mashed potatoes and stuffing.  Heat up the Apple Pies in the oven for dessert.  Dinner is served! Procurement Estimation: To determine the quantity of each ingredient required to feed 120 guests, we can use the following estimates based on typical serving sizes: Turkey:  Assuming a serving size of 1 pound per person, you will need 120 pounds of turkey. Potatoes:  Assuming a serving size of 1/2 cup per person, you will need 60 cups of mashed potatoes. To make this, you will need about 30 pounds of potatoes. Stuffing:  Assuming a serving size of 1/2 cup per person, you will need 60 cups of stuffing. To make this, you will need approximately 9-10 loaves of bread, 3 cups each of chopped onions and celery (2 bunches), 2-3 cups of chicken broth, and 1/2 cup each of fresh herbs (such as sage and thyme). Gravy:  Assuming a serving size of 1/4 cup per person, you will need about 30 cups of gravy. To make this, you will need approximately 8-10 cups of turkey drippings, 2 cups of flour, and 2 cups of butter. Cooked Carrots:  Assuming a serving size of 1/2 cup per person, you will need 60 cups of cooked carrots. To make this, you will need about 30 pounds of carrots. Cranberry Sauce:  Assuming a serving size of 1/4 cup per person, you will need 30 cups of cooked cranberry sauce. To make this, you will need about 10 bags of fresh cranberries, and 10 cups of sugar and water. Broccoli:  Assuming a serving size of 1/2 cup per person, you will need 60 cups of broccoli. To make this, you will need approximately 20-25 stalks of fresh broccoli. Apple Pie:  Assuming a serving size of 1 slice per person, you will need 120 slices of apple pie, or if each pie yields 6-8 slices, 12-14 Apple Pies Note: These estimates are based on typical serving sizes and can be adjusted depending on the expected appetite of your guests. It's always better to err on the side of caution and purchase slightly more ingredients than you think you'll need, to ensure that you have enough to feed everyone.

 

1. Please show the Resources you scheduled for this project (Screenshot(s) from MS Project). How did you determine how many resources you would need for this project? What estimation methods did you use to arrive at this estimate?

 Assuming that YOU are the PM, show the Resource Calendar (with working hours, such as 9-5) for YOURSELF (your name) for Tuesday, April 04, 2023. (Screenshot from MS Project)

2.b. Show the Calendar (with working hours, such as 9-5) for the resource name DIRECTLY UNDER YOURS on your resource sheet (depending on your name) for Saturday, April 8, 2023. (If your name is last, please show the first name.)

 What is a milestone stipulated in this contract? How did you showthis in MS Project?

 When (on what date)do you expect the project to be complete? How did you arriveat this estimate?

4.b. Is there a riskof setting the final date for this project's activities as a specific (fixed) date? Why?

Please paste a view of your complete GANTT Chart, including but not limited to tasks, dates and resources,here.

1. What is the total cost of the food for procurementfor this project? Which estimationmethod did you use to arrive at this estimate?