Appendix A – Project Plan Template - SITXHRM003

PROJECT PLAN
Name of the organisation: Acumen

Team leader:      

Organisational goals:

1- Create ethically sourced plant-based meals.

2. Lower overall carbon emissions.

3-Offer clients who seek it service that respects the environment.

Objective(s) for the team:
Ensure your goals are Specific, Measurable, Achievable, Relevant, and Time Framed

 Short- term objective

To create new vegan cuisine during the next three months.

Before the conclusion of the month, grasp the concept and meaning of ecologically responsible
behaviors.     

 Medium -term objective

In the next six months, we aim to provide new, creative methods to cut back on meat, like meta free
Mondays.

Complete the staff's training and place them in service within the next six months.     

 Long-term goal objective

We aim to become the most well-known restaurant for ethical and sustainable food preparation
within the next 24 months.

Responsibility matrix for short term objective:

Commencement /
Action Item Responsibility
Completion date
Training and advising employees on moral
Supervisor In three months
food practices
The creation and evaluation of novel recipes Chef In three months
Generating awareness among employees and
Supervisor In three months
customers
first-stage market research Supervisor In three months
Coming up with inventive waste reduction
Supervisor In three months
strategies
Without utilizing the terms "vegetarian" or
Supervisor In three months
"vegan," emphasize plant-based entrées (such
as "Chef's special") and/or a plant-forward
diet. A well-known campaign that encourages
people to consume less meat is called
Meatless Monday.
In front-of-house operations, try to use paper-
based and recyclable products as much as you
Supervisor and all Staff In three months
can in place of plastic straws, takeout cans,
and other non-recyclable items.
                 

                 

                 

                 

Monitoring of performance (at least 3 methods):

We aim to become the most well-known restaurant for ethical and sustainable food preparation within
the next 24 months.  
We will be creating awareness among staff and clients   
We want to be the most renowned company for preparing ethically and sustainably.