FACULTY OF BUSINESS AND MANAGEMENT

PROJECT MANAGEMENT (OPM655)

INDIVIDUAL ASSIGNMENT 1:

SERVICE PREPARE AND SUPPLIED COOKED FOOD FOR 1 YEAR

AT INTAN CAMPUS SARAWAK

SUBMITTED TO:

CIK NOORADZLINA BINTI MOHD PAUZI

PREPARED BY:

NURUL QISTINA BINTI FAZIL

2021862134

D1BA2324D

SEMESTER: OCTOBER 2020 – MAC 2023

DECLARATION FORMS

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 TABLE OF CONTENT

NO CONTENT PAGE

1 ACKNOWLEDGEMENT 4

2 PROJECT SCOPE 5-6

3 WORK BREAKDOWN STRUCTURE 7

4 EXPLANATION OF BREAKDOWN STRUCTURE 8

6 GRANTT CHART 9-10

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 ACKNOWLEDGMENT

First and foremost, praise and thanks to God, the Almighty, for His showers of
blessings throughout my OPM655 Project Managements’ individual assignment that I
managed to complete it successfully.

I have seek guidance and support from my respected individuals in order to complete
my goal, and they deserve my gratitude. I had a lot of fun completing my first report
individual assignment. I would like to thank Miss Nooradzlina binti Mohd Pauzi, my Project
Management (OPM655) lecturer, for providing me with a good framework for this
assignment, including multiple discussions and opportunities to complete it, as well as
providing me with knowledge and assistance along this individual assignment.

Not to forgotten, I would like to thank my classmates for always sharing useful
information and knowledge while doing this individual assignment. To boot, they also made
valuable comments suggestions to me that gave me an inspiration to improve the quality of
the assignment. I am really appreciating all of their help. In the rear, my deepest gratitude
to my family who had tried their best to support is by giving a lot of encouragement to do this
individual assignment. I am very grateful for having these kind and supportive classmates
and family like them.

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PROJECT SCOPE

NO CONTENT DETAILS
1 Project title Service for prepare and supply food cooked for 1 year at
INTAN Campus Sarawak
2 Project Manager Nurul Qistina binti Fazil
3 Project goals and -Preparing and supplying the food and beverage to the
objective customers for breakfast, tea breakfast, lunch and dinner
-Ensuring the quality of the food and beverage from time to
time
-Delivering the food toward the staff and the students at
INTAN Campus Sarawak

4 Project deliverables Project manager will ensure to prepare and deliver the food
to the staff who is working there (4 times daily) :
1. Breakfast
2. Tea breakfast
3. Lunch
4. Dinner

The clients can do a food testing for the menu and make
choices. Table below we attached the types of menu
(in categories) provided each session.

Breakfast Western / Malaysian

Tea breakfast Sandwiches / doughnut / Tea / Coffee
Lunch Chicken / Meat / Seafood / Fish
Dinner Fried food / Soup

5 Project requirements -Deliver the food and beverage to the campus (college)

-Provide a lot of menus for breakfast, tea breakfast, lunch

and dinner
-Ensure the quality and most important Halal
-Make sure 44 of workers will do their own responsibilities

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6 Employees’ Kitchen Manager
responsibilities -Oversee all food preparations to make sure they fit to the
established guidelines and standards.
-Responsible for coming up with menus that offer quality
meals to customers.
-Setting regular standards for the kitchen and verify the
workers to maintain sanitation levels

Cleaning and Safety Manager

-Establishing and enforcing policies regarding workplace
safety, security, and hygiene procedures
-Scheduling work shifts to ensure that all areas are properly
cleaned at the right times

Inventory Manager
-Designing and implementing an inventory tracking system
to accurately monitor stock levels
-Sourcing suppliers and fostering good relationships with
them
-Preparing reports and advising management on strategies
to reduce costs and improve procedures

Logistic Analyst
-Responding to any issue and researching ideal shipping
techniques, routing and carriers
-Planning and monitoring inbound and outgoing deliveries in
the company

Financial Advisors
-Analysing market trends to discover business opportunities
and maximize profits
-Developing financial reporting systems and maintaining up
to date financial system knowledge
7 Milestone schedule 15 June 2022 until 29 June 2023 (1 year duration)

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 WORK BREAKDOWN STRUCTURE (WBS)-SERVICE PREPARE AND SUPPLY OF COOKED FOOD AT INTAN CAMPUS SARAWAK FOR 1 YEAR

Project Leader
Nurul Qistina
LEVEL 0

LEVEL 1 Kitchen Manager Cleaning and Safety Inventory Manager Logistic Analyst Financial Advisor
Manager Amni Nabil Emy
Dhamirah
Arash

LEVEL 2 Preparing Food Hygiene & Monitoring & Sourcing Preparing Report Planning & Routing & Daveloping
Menu Creation Cashier
& Ingredient Health Care Supervision Suppliers & Advising Monitoring Carriers Financial System
Izzati Amila
Gomez Aliza Aishah Anis Nik Syazana Shu Mira

LEVEL 3 Progress
Procedures Inbound Breakfast
Breakfast Breakfast Breakfast Breakfast Breakfast Expenditure Updated
Arrangement Fatimah Azean
Sari Faa Lisa Azim Fitri Izzat Balqis
Syaz

Tea Tea Tea Tea Outbound Tea

Lunch
Breakfast Breakfast Breakfast Breakfast Fairuz Breakfast
Solihin
Keisha Nami Muhd Salsabila Airil

Lunch Lunch Lunch Lunch Lunch Lunch

Alif Amani Puteri Farisha Latif Ain

Dinner Dinner Dinner Dinner Dinner

Aisy Danial Faiq Hilmi Elin

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 EXPLANATION OF WORK BREAKDOWN STRUCTURE

From the chart above, it shows that there will be five scopes of the main person take
the responsibility that is starting from Kitchen Manager, Cleaning and Safety Manager,
Inventory Manager, Logistic Analyst and Financial Advisor stated that the five scope is at the
level 1 of the structure. From that scope there will be a person in charge for level to in
manage the services at INTAN Campus. There will be 10 main employees involves in their
responsibilities as stated in the structure. Besides, under that 10 people in charge, for the
preparing food and ingredient, they will prepare the food for four times meals a day that is
starting from breakfast, tea-breakfast, lunch and dinner. It same with the menu creation
which lead by Izzati, there will be four people in charge for every hour of breakfast, tea
breakfast lunch and dinner. Next, for the hygiene and health care there will four people in
charge during the breakfast, tea- breakfast, lunch, and dinner. While for the sourcing
suppliers, there are also involves with time for breakfast, tea-breakfast, lunch, and dinner.
Thus, for report and advising will lead by Nik and only one parties under her that is
procedures arrangement. Syaz will take full in charge for this section. Next, Syazana will be
responsible to planning and monitoring inbound and outgoing deliveries in the company.
Fatimah and Fairuz will help her to arrange it. At the same time, Shu will be responsible to
respond to any issue and researching ideal shipping techniques for routing and carriers.
Finally, yet importantly, Amilia will in charge under cashier sections and Mira will develop the
financial systems. Izzat and Balqis will assist both.

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GRANTT CHART SERVICE FOR PREPARE AND SUPPLY COOKED FOOD AT
INTAN CAMPUS SARAWAK

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