Temperature Controlled Food Distribution Essay


Discuss about the Temperature Controlled Food Distribution.



The project is undertaken, managed and planned in Adelaide, Australia. The aim is to design, install, implement and integrate with the business with a total of five distinct food trailers that have been solar powered. They are set up at various strategic locations in the area.

The report analyzes the idea of Project human resource management, quality management, integration, procurement. It also helps in understanding the managing the stakeholders and communications.

The following study thus describes the control and planning of quality and human resources. This also includes the procurement, stakeholders and communications for the Project Plan of Solar Powered Food Trailers for Adelaide.

The eco-friendly food trailers have been commonly run by those who have been looking to offer the economic and healthy options for the customers. They have been the kind of business owners throwing around large amounts of cash from the beginning (Dragan et al. 2013). This indicates that financing the eco-friendly food truck has been one of most massive hurdles. These food trucks have been very much cost-effective than running any stationary restaurant. This occurs mainly as the focus is made on eradicating the wastes and running the green business.

Regarding the planning of the quality, the first step is to understand the objectives needed to be attained. This includes the specifications or characteristics, cycle time, expense, natural resources, yield, dependability and so on. The various steps in the processes have constituted the operating procedures and practices of the company. This must also include the allocating of responsibilities, resources and authorities while the various phases of the project or process are going on. The particular documented instructions, practices, procedures and standards are needed to be applied. There must be proper testing, inspection, assessment and audit programs in the appropriate stages (Campos et al. 2015). The documented procedures for modifications and changes to the quality plan are needed to be improved. The method is to be imposed to measure the achievement of the quality services. Further, the other actions are required to meet the objectives.

At the top most level, the quality plans and goals are to be integrated with the entire strategic plans of the food trailers that have been solar powered at Adelaide, Australia. The policies and objectives are needed to be deployed across it. It must be reminded that all the functions have been fashioning their best ways individually to contribute to the top-level objectives and goals (Mintzer 2015).

At the lower levels, the quality plan has been assuming the roles of the actionable plans. These projects have various forms relying on the results they have been producing. The quality plans have also been represented by several types of documents for building the provided results.

The human resources:

First of all, it is to be determined whether the food trailer has been ready for the new employees or not. It is known that there is a high rate of turnover for the employees of food truck than most of the other career fields external to the industry of food service.

For slowing down the turnover, some of the considerations of the recruiting the food trucks must be taken that might go well for the team, staying loyal and bringing the welcoming and friendly atmosphere to the food trailer (Poulos and Pasch 2015). First, all the project managers must be selective. Despite the fact that the managers need to fill the opening immediately, they must not be cornered into hiring process entirely. The current staffs must be offered overtime as required.

In various cases, the owners of the food trucks must have two categories of employees. The first one is those who have been working on the truck (Djevic, Mratinic and Protulipac 2015). The other one has been those who have been working in the office or commercial kitchen. The managers must base the various employees they have been hiring on the quantity of people the truck could handle. This also includes the number of workers needed in the commercial kitchen for preparing the food before making the way towards the truck (Smith 2014).

The first one is the front of the house. In the sectors of food services, the term indicates the customer services that have been involving the interacting with the cashing out and serving of the customers. Their employees have been the public face of the food trailer. This is because those are the representatives interacted with the customers in most of the cases.

The next one is the back of house staffs. They have been performing every other operational activity of the food trucks like cleaning, cooking and bookkeeping. Since the maximum of the vehicles could house just between the six and two employees with comfort, most of these staffs have been responsible for the various activities.

Next, the food truck service window attendants are to be considered who must be professional and reliable. These members require being familiar with the menu in the way how the food items get prepared and whether the individual orders are being permitted (Ryan 2017).

The food business managers of the mobiles should include all types of businesses of food trucks from overseeing the commercial kitchen and the truck operation for fulfilling the last-minute absences of the regular employees. The chef and the cooks for the food trucks are responsible for everything going on in the kitchens (Ringsberg and Lumsden 2016). They must be involved in training and hiring processes of cooks and the other staffs as possible. Next, the food truck kitchen workers are needed to be considered in the back of house weighing and measuring the ingredients and stir and straining the sauces and coupons. They have also been peeling, cleaning and slicing fruits and vegetables and making salads. The driver of the food trucks is considered at last. The managers should hire drivers of the truck depending on the size of the food truck and the requirements of the vehicle driving at Adelaide, Australia (Tanas?, Brum? and Dobo? 2015).

All the above perquisites are to be verified before the purchasing of the solar power food trailers. This helps in knowing that the project is ahead of time and whether they need to hire the driver differently. They also need to know the staff members to hold the driver's license commercially.

The procurements:

There have been various ways in which the food trucks have been taking their technological sophistication levels to the higher range than ever expected externally.

The first one is the alternative fuel. The managers must startup the move systems to reinvent the food trucks and run the pilot program at Adelaide, Australia. The new trailer must be ergonomically engineered to be suitable and safer for the workspace for cooking (Toups and Carleton 2013). Thus instead of noisy generators, they have been running on the hybrid energy systems that are fueled by natural gas, rechargeable batteries and solar. The social media and the rise of food trucks are linked intimately. Few food trucks have already been found to create their business models across the constant streams of Facebook updates.

The next one is the mileage tracking. The reason is that obstacles to the entry in the business of food truck have been lower than various storefront restaurant and retail options. It is needed as anyone gets overlooked (Rai and Tassou 2017).

It has cost as the food trucks never move across. They have not only been taking advantage of the shifting tastes but also promoting the higher sense of immediacy and novelty. The leaders should be aware which of the carts have been operating in the neighborhoods and bringing in the most extensive volume.

The development of technologies has been making that possible to get the appropriate weather forecasts making considerable differences to the food truck operations. The truck operator has been religiously checking the precise risks of estimates at a very sluggish day at the office.

The food trucks have been promoting higher novelty and keeping their appeal fresh. However, this has been looking for settling down the long-term relationships with the customers. The mobile app has been letting the food trucks to push the targeted offers, publish the scheduled and create the loyalty programs (Holmberg, Sternberg and Sj?gren 2014).

The communications:

Regarding the communications, the mobile food platform is the most effective. The determination of what platform or vehicle is to be considered various factors are needed to be found.

First of the type of menu is to be determined. As the list needs fryers, flat-top grills and any other assorted kitchen equipment, a full-seized trailer is to be required.

Then no so sales planned for a day is to be determined. The number of sales intended regularly; the more storage space is needed. As smaller platforms could sell the same amount of food truck or trailer, multiple trips to the kitchen are to be required for keeping the business stocked for meeting various needs. Then the local parking restrictions are to be determined. Adelaide possesses their set of limits on parking related to the food industry by mobiles. The local municipality is to be checked to seek what has applied to the project (Lee et al. 2017).

Next, the kind of atmosphere is analyzed as per as the required concept. As the project needs to be more mobile, the food trailer is the most effective option. Then the local commercial truck restrictions are required. As any food truck is planned, the vehicle restrictions at Adelaide are needed to be known. As per as the limits on the length of the commercial trucks the range of the vehicle used is to be considered. Further, the hugeness of the parking spots is to be determined from where the plan of selling is made.

Lastly, the amount of staff members needed to be operated is required to be determined. For instance, as the project needs more than three or four staffs to run the given mobile business in Adelaide, less than about a hundred square feet of the floor space would not be sufficient. The food trailers possess more room for the staff members, storage and equipment (Dorking et al. 2015). The benefits of the smaller number of employees permitted to get a very much lower platform making that easier to fit into tighter spaces of parking. This also helps in saving money on the fuel needed to keep the business mobile.

Moreover, the MST or the mobile satellite trailer could be a useful option. This is the self-contained and a turnkey mobile trailer. It is also towable by various small vehicles. As at the location, a wireless hotspot or the emergency communication link can be established in less than ten minutes. This technology is the absolute best value for the trailer of satellite communication on the current market.

In the current project, one of the leading hurdles with the fast advent of the food trucks is that Adelaide has its distinct approach to regulate and make that hard to implement the standardized organizations. The regulatory debates have been shaped by various view-points of the local stakeholders (Pessoa et al. 2015). This includes the vendors of food trucks, the owners of local restaurants, and the associations of the restaurants, city officials and consumers. Those regulations have often been reflecting the values of priorities of those stakeholders. At Adelaide, the actively promoted food trailers indicate the mean for spurring the economic activities. However, the city can even face high obstacles to the food-truck friendly regulations highly because of the vocal opposition from the restaurant associations.

Various understandings from the project:

This part of the management is to be done as per as the definition of the PMBOK®Guide. This includes the activities and processes for identifying, defining, combining, unifying and coordinating the different processes and management activities under the process groups (Alvarez 2016).

At first, the kind of food trailer appropriate for Adelaide is needed to be determined along with the tools for serving the foods. After the lists of equipment are created, the following step is to find out the quantity of space that is needed. The business must assure to get every specific of all the tools to be included in the trailer (Poulos and Pasch 2015). Further, the layout is to be determined where every element of the equipment is needed to be placed.

Here the key terminologies and significance of the management are to be determined. Then the reasons, history and the quality standards are needed to be understood. The discussion also helped in identifying the quality management tools and the use of the plan of the quality management. Then the idea for the quality is considered. Here the needs of the stakeholders and the relevant standards are needed to be identified (Bagheri, Fayazbakhsh and Bahrami 2017). As per as the quality assurance and control, the right measures are needed to be established. The quality of the project is required to be controlled along with dealing with the shortcomings in the quality. Then the class is to be evaluated measuring the performance, retrieving feedback from the stakeholders, understanding the lessons learned and utilizing the consistent development.

Project Human Resources Management:

Due to the various brevity of the current project team, it has been primary to master the multiple processes for managing the resources as per as numerous obligations. The discussion has helped in adequately estimating the number of human resources required by task estimates. Then the staffs are needed to be selected with proper skills (Toups and Carleton 2013). The expenses derived from the allocating of those resources are required to be planned. Further, the analysis indicates to assure that the funds get enough timing to devote to the project. Lastly, the time deviations for avoiding any delays must be controlled. This could lead to the non-expendable costs.

The analysis has been helped in understanding what has been needed to manage the receipt, review, order and the approval of elements from the suppliers. It also specifies the way the relationships are maintained assuring the high level of service required.

It is the systematic planning, monitoring, revision and implementation of every channel. This also considered the organization and the dissemination of the latest communication directives (Soltero et al. 2013).

The discussion has shown that it has been a significant component to the successful delivery of the project, activity or program. The stakeholders in this project can affect or affected by the current plan.


The above project has considered the planning, initiation, managing, controlling and closure of activities regarding the Solar Powered Food Trailers for Adelaide. It has pertained to the particular team to achieve the set of objectives and meeting the specific set of success criteria under a given time and budget. This project could be stated to be the short format of endeavours that have been designed to produce the unique set of products and specific outcomes. This has defined the initiation and finished with the most of the project constrained within time. At the end of the discussion, the outcomes understood from the various project initiatives are demonstrated.


Alvarez, N., 2016. Regulating the Food Truck Industry: An Illustration of Proximity and Sanitation Regulations. J. Food L. & Pol'y, 12, p.1.

Bagheri, F., Fayazbakhsh, M.A. and Bahrami, M., 2017. Real-time performance evaluation and potential GHG reduction in refrigerated trailers. international journal of refrigeration, 73, pp.24-38.

Campos, J., Gil, J., Mour?o, J., Peixe, L. and Antunes, P., 2015. Ready-to-eat street-vended food as a potential vehicle of bacterial pathogens and antimicrobial resistance: an exploratory study in Porto region, Portugal. International journal of food microbiology, 206, pp.1-6.

Dailey, D., Robinson, J. and Starbird, K., 2016. Sharing food, gathering information: the context and visibility of community information work in a crisis event. IConference 2016 Proceedings.

Djevic, M., Mratinic, B. and Protulipac, T., 2015. Testing Resultes of Trailers for Mixing and Distribution of Livestock Food.

Dorking, S., Eisen, P., Godfrey, J., Lopez, R. and Smith, S., 2015. Heartside’s Glean Ride: Bringing Fresh Food and Ideas to the Heart of Grand Rapids.

Dragan, P.V., Zoran, M.I., Rajko, M. and Aleksandra, D., 2013. Using the error function for evaluation of the mixing trailers food distribution uniformity. In First International Symposium on Agricultural Engineering, ISAE-2013, 4th-6th October 2013, Belgrade-Zemun, Serbia. Proceedings. Faculty of Agriculture, University of Belgrade.

Franck, K.A. and Speranza, P., 2015. Food, time and space. Ethno-Architecture and the Politics of Migration, p.181.

Holmberg, A., Sternberg, H. and Sj?gren, J., 2014. Closer Starfish: A research project investigating freight distribution cooperation opportunities in Sweden. Lund, Sweden, Lund University, Faculty of Engineering.

Lee, J., Price, J., Kaczmarek, N. and Hamilton, H., 2017. Design and Building a Solar Powered Mobile Refrigeration. Proceedings of Student Research and Creative Inquiry Day, 1.

Mintzer, R., 2015. Start Your Own Food Truck Business: Cart Trailer Kiosk Standard and Gourmet Trucks Mobile Catering Bustaurant. Entrepreneur Press.

Pessoa, M.C., Mendes, L.L., Gomes, C.S., Martins, P.A. and Velasquez-Melendez, G., 2015. Food environment and fruit and vegetable intake in a urban population: A multilevel analysis. BMC public health, 15(1), p.1012.

Poulos, N.S. and Pasch, K.E., 2015. The Outdoor MEDIA DOT: The development and inter-rater reliability of a tool designed to measure food and beverage outlets and outdoor advertising. Health & place, 34, pp.135-142.

Rai, A. and Tassou, S.A., 2017. Environmental impacts of vapour compression and cryogenic transport refrigeration technologies for temperature controlled food distribution. Energy Conversion and Management.

Ringsberg, H. and Lumsden, K.K., 2016. Logistic management of trailers based on the EPCIS standard: A cross-case analysis. Research in Transportation Business & Management, 19, pp.65-72.

Ryan, J.M., 2017. Guide to Food Safety and Quality During Transportation: Controls, Standards and Practices. Academic Press.

Smith, M.C., 2014. Meeting dual needs: A novel food bank initiative addressing diabetes and hunger. AADE in Practice, 2(3), pp.24-31.

Soltero, E.G., Ortiz Hern?ndez, L., Jauregui, E., L?vesque, L., Lopez Y Taylor, J., Barquera, S. and Lee, R.E., 2017. Characterization of the School Neighborhood Food Environment in Three Mexican Cities. Ecology of food and nutrition, 56(2), pp.139-151.

Tanas?, L., Brum?, I.S. and Dobo?, S., 2015. The role of short food supply chains in the development of small-scale local producers case study: Harghita County. In Agrarian Economy and Rural Development-Realities and Perspectives for Romania. 6th Edition of the International Symposium (pp. 286-293). Bucharest: The Research Institute for Agricultural Economy and Rural Development (ICEADR).

Toups, N. and Carleton, B., 2013. Embracing Disruption: A Cloud Revolution Manifesto.

How to cite this essay: