The project involved assessing the items that were not of good quality or just generally needed to be replaced. Then taking the items out and figuring out a new floor plan to fit the new machines.

The project involved the service manager, head chef with slight input from kitchen assistants, the maintenance worker and the purchase manger for our region. Involving these people allowed for better cooperation and a seamless transition from the old equipment to the new.

The full budget was never disclosed officially as it was kept between the service manager and the purchasing manager.

The kitchen is used form 7am till 7pm so the work had to be worked around this. It was a constraint as it meant work couldn’t be carried out between these hours, forcing work at unsociable hours.

The overall project from the assessment of equipment to the first day open with the new equipment was scheduled to happen within two weeks and the project was finished 12 days after the assessment.      

I agreed to volunteer for my team to become part of a project on how to improve the process when dealing with a scam customers had become victims of.  The scam involves customers being duped into believing they are being called by someone claiming to be from the bank, broadband provider and sometimes even the police. Customers where being duped to sending money from there own accounts, sometimes meaning a financial loss for the bank. 

 

Each month members from every team in the department met with management to discuss how the scripting and processes could be changed to help customers be more aware on the dangers of providing information and access to personal accounts. We kept records of successes of stopping this fraud and also discussed when opportunities where missed to stop this fraud. 

 

After 4 months of discussion and analysis with management it was agreed to trial a new process when dealing with this type of scam. This trail is currently on going and result are still unknown.