Date of Award
The purpose of this project was to successfully create 36 charcuterie boards with varying designs during a two-week production period using principles of project management and manufacturing. In the initiation phase, the needs and requirements were assessed according to the project definition. During the planning phase, a work breakdown structure was created, material was researched, a budget was developed, and an initial risk assessment was performed. During the executing phase, the initial designs were prototyped before production began. The controlling phase was done in conjunction with the executing phase. The controlling phase monitored the project management plan and recorded the lessons learned. The project ended with the closing phase, which included a final report and presentation. These phases were all performed using the principles of project management and lean manufacturing. All of these used in conjunction resulted in a successful project and 36 charcuterie boards.
Staffieri, Megan, "Product Realization Capstone: Using Project Management to Optimize Manufacturing of Charcuterie Boards" (2020). Honors Theses. 1320.
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