Work Breakdown Structure Example:
Holiday Dinner
What: This Project file outlines the process for planning a holiday dinner with all dishes ready to serve at the desired time. Planning ahead ensures you have sufficient time and room to bring it all together at the desired target for a large crowd. This file also includes assignments for each step – indicating where people help prep each other’s dishes when needed – so no dish gets forgotten. You can even use this to reserve cooking or prep space for visitors who bring a dish and need to integrate it into your meal.
Why: While obviously somewhat tongue-in-cheek in subject matter, this WBS provides an excellent example of a product development schedule for a small team with a concrete deliverable, integrating various components with each other at the required times, not just “when they’re ready.” Plus, you can use it to help plan your holiday dinners, too!
How: Double-click on the file icon below to open up the embedded Microsoft Project schedule file, then save it to your hard drive. Review its WBS structure, use of milestones, etc. for ideas for your own planning. Edit it to create your own template if desired. If you prefer a simpler, manual method, try the PDF icon instead (requires Adobe Acrobat Reader).
Here are some guidelines to keep in mind when doing your own planning:
Document the dishes and then break each dish down into the key tasks needed to do it (a simple WBS). You don’t have to document each recipe instruction.
Work backwards from the desired serving time – also leave a little time for “screetch” when a dish takes slightly longer than planned.
Think about how many dishes you can work on at the same time; consider who’s doing the prep and where they’ll be doing it. Obviously it’s harder to do this in a sailboat galley than in a commercial grade kitchen. Sequence the work so you can move smoothly from one task to another. Keep some time available to rest, sample wine, etc.
Think about how many things you can cook at the same time and temperature. One of the reasons we have done this barbequed turkey was to free up the oven for other dishes. We also love the juiciness and flavor that hot smoking does to the turkey.
If you prep early, keep food covered and cold. Once you’ve cooked it, keep food warm enough to maintain food safety > 140°. We’ve found a warming oven perfect for the task and put one in our kitchen for that reason. A spare fridge also helps a lot.
WBS/Gantt for Thanksgiving Dinner /Manual Method of Scheduling /