Work Breakdown Structure (WBS)

Level
1 “Adding Healthier Food Options to CFFC Menu”
2 1.0 Project Management
3 1.1 Project Initiation
4 1.1.1 Develop Project Plan
4 1.1.2 Budget Management
4 1.1.3 Schedule Management
2 2.0 Research
3 2.1 Research Healthy Food Options
4 2.1.1 Identify Research Sources
4 2.1.2 Collect Data and Information
4 2.1.3 Analyze Research Findings
2 3.0 Analysis
3 3.1 Analyze Food Options
4 3.1.1 Evaluate Health Benefits
4 3.1.2 Assess Market Demand
4 3.1.3 Analyze Cost and Feasibility
2 4.0 Recommendations
3 4.1 Recommendation of Food Options
4 4.1.1 Present Menu Item Suggestions
4 4.1.2 Justify Recommendations
2 5.0 Process
3 5.1 Develop Processes
4 5.1.1 Create Food Preparation Guidelines
4 5.1.2 Establish Food Presentation Standards
4 5.1.3 Design Sales Protocols
2 6.0 Risk
3 6.1 Risk Assessment and Mitigation
4 6.1.1 Identify Project Risks
4 6.1.2 Evaluate Risk Impact and Likelihood
4 6.1.3 Develop Mitigation Strategies
2 7.0 Training
3 7.1 Staff Training
4 7.1.1 Design Training Programs
4 7.1.2 Develop Training Materials
4 7.1.3 Conduct Training Sessions
2 8.0 Quality
3 8.1 Quality Control and Standards
4 8.1.1 Establish Quality Standards
4 8.1.2 Monitor Food Safety Regulations
4 8.1.3 Standardize Portion Sizes
4 8.1.4 Perform Quality Testing