Project Management FST 650-1

Project Management FST 650-1 - Food Science &...

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Unformatted text preview: Food Science & Technology - FST 650 OBJECTIVES - Project Management Module Recognize the benefits of formal project management Understand the principles and concepts of project management Know what project management tools are available for use Food Science & Technology - FST 650 KEY DEFINITIONS A Project is a series of non-routine activities focused on a given objective. The activities must be completed with a set amount of resources and within a set time interval. Food Science & Technology - FST 650 FORCES BEHIND PROJECT MANAGEMENT Time pressure Technical complexity Increased competition Growing demand for customized products Food Science & Technology - FST 650 SUCCESS DRIVERS ON PROJECTS SCOPE QUALITY RESOURCES ( $, Labor Hours ) SCHEDULE Food Science & Technology - FST 650 KEY DEFINITIONS Project Management is the planning, organizing, scheduling, leading, and controlling of non-routine activities to reach the predetermined objective or objectives of the project. Food Science & Technology - FST 650 PROCESS CHARACTERISTICS REQUIRING PROJECT MANAGEMENT Beginning and End Long Interval Important/Strategic Uniqueness Complexity Food Science & Technology - FST 650 MATRIX ORGANIZATION Project Manager A B C Project Sponsor R&D Marketing Operations Staff Suppor t Project Manager Project Manager Food Science & Technology -...
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This note was uploaded on 01/16/2012 for the course FST 650 taught by Professor Staff during the Spring '11 term at Ohio State.

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Project Management FST 650-1 - Food Science &...

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