You are the owner of a local organic food market in an urban area at the crossroads of four farming communities that supply fresh, organic foods. As the owner of the market, you are interested in growing the business.

 

Customers in the area have been asking local vendors for more organic and locally sourced fresh food options. You decide to create a catering service for clients within 25 miles of the market to celebrate the market’s 10-year anniversary. You plan to start this catering business in 30 days to address the increasing market need for organic, fresh catering. Catering orders will be prepared and packaged at the organic food market and then driven to the customer’s location. Lunch orders will be delivered within 60 minutes of receiving the order. Special event catering orders will require one week to fulfill the order. The catering company has one van that will be used exclusively for catering services.

 

You have identified the following goals for this catering business:

 

•  The catering business will need to be able to sell the same quality, organic foods that are sold in-store and supplied daily.

•  The catering customers can be no farther than 25 miles from the store so that food can be delivered within an hour.

•  The catering business should be profitable within one year.

•  The cost of developing the catering business should not negatively impact the in-store retail operations budget, staffing, events, and farmer partnerships.

 

You plan to launch the catering business by providing a free catered lunch to the first 10 businesses that subscribe to the weekly lunch catering services. The catered lunch for each business will be for up to 30 people and will be held at a local conference center ballroom at noon on a day of the customer’s choosing. The budget for this launch of 10 catered lunches is $7,000.

 

Two weeks before the launch, you are working with catering staff to calculate the costs of the launch to date, review tasks that need to be completed, and assess the overall impact of catering on in-store retail operations. You learn that the costs associated with the launch of the free catered lunches have already exceeded $7,700. Additionally, a local farmer that provides the fresh lettuce for lunch salads notifies you that the lettuce will not be available in time for the catered lunch. No other local farmers have lettuce available for purchase, and the only option is to use nonorganic lettuce in order to keep the menu as communicated to the 10 businesses subscribing to the weekly lunch catering services.

 

A financial company representative wants to inquire about possibly financing your company for this project. The representative sends a request for information to you as listed in the requirements for this task.

 

 

Question: Discuss whether the project is feasible by addressing each of the three triple constraint components: scope, cost, and timeline.

 

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Which subject matter expert is relied upon to draft policies related to the organization’s operations in the cloud?

A. Attorneys

B. Senior management

C. Risk management

D. CCSP practitioner

 

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In Cybersecurity Architecture Enginering C-726 Task 1 part B,What are the 2 current business processes and 2 accompanying process flow diagrams

2 proposed business processes and 2 accompanying process flow diagrams

The business processes can be explained as bullets or a numbered list

The business processes should include the names of software / applications in use, and all persons, depts or groups involved in process.

Should also include any time periods involved in processes, like monthly, every 2 weeks, etc.

A total of 4 processes and 4 process flow diagrams should be submitted

 

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Create a SCOPE statement for reducing length of stay times in the emergency department

 

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