Project Management

General

• Code: 276-190613
• Semester: 6th
• Study Level: Undergraduate
• Course type: Επιλογής. Ειδίκευσης
• Teaching and exams language: Greek
• Teaching Methods (Hours/Week): Lectures (2)
• ECTS Units: 3

Course Contents

The course includes the following major contents:

• Introduction to project management
  Project Definition, Project Characteristics, Common project terms, Benefits of Project Management Approach.
• Project Management Knowledge Areas
  Project integration management, Project scope management, Project time management, Project cost management, Project quality management, Project resource management, Project communications management, Project risk management, Project procurement management.
• Project Management Plan & Project Life Cycle
  Project Classification, Stages of project management: initiation, planning, execution, monitoring and control, closure. Project Life Cycle – Life Cycle path.
• Project integration & scope management
  Direction and managing of the project work, SWOT analysis, Work breakdown structure (WBS), Project deliverables and Milestones.
• Project Time Management
  Gantt chart, Critical Path Method, Pert Method, Software for time management.
• Project Cost Management
  Project costs estimation, creation of a project budget, Cost Risk, Value Analysis (value engineering), Planned Value, Earned Value, Actual Cost, Schedule Variance, Schedule Performance Index, Cost Performance Index.
• Project Quality Management
  Quality Planning, Quality Assurance, Quality Control, Quality Improvement.
• Project Human Resource Management
  Models for project organization: functional organization, matrix organization, organization by project. Development of Human Resource Plan, Creation of Project Team, Development of project Team, Management of project team.
• Project Communications Management
  Delivery Channels, Information Collection, Communication Schedule, Communication Events.
• Project Risk Management
  Risks identification, qualitative and quantitative risk analysis, risk response planning, risk management planning.
• Project Procurement Management
  Plan Procurement, Conduct Procurement, Administer Procurement, Close Procurement.
• Project Closure
  Administrative Closure, Project Evaluation Review, Post-Project Review.

Educational Goals

The objectives of the course are to gain knowledge in the area of project management in  food technology. Furthermore, the aim of the course is for students to understand the importance of project management in the field of food technology.

The course aims to achieve the following learning outcomes for students:

• Understanding the methodology for analysis, synthesis, assessment, decision and completion of a project in the scientific field of food technology.
• Acquisition of project management knowledge, tools, and techniques, and how these are applied to the successful completion of projects within a specified time frame and budget.
• Ability to use project management methodologies, identifying key elements such as critical path, dependencies, and realistic schedule.
• Understanding of the basic and critical characteristics of projects in the field of Food Technology and their connection with more general economic and operational objectives, as well as the principles of project life cycle.
• Development of organizational and teamwork skills.

General Skills

• Search, analysis and synthesis of data and information, using the necessary technologies.
• Literature review.
• Time management.
• Teamwork.
• Work in an international environment.
• Work in an interdisciplinary environment.
• Decision making .
• Communication skills.
• Promotion of free, creative and inductive thinking.

Teaching Methods

Face to face:

• Lectures (theory and exercises) in the classroom.

Use of ICT means

• Lectures with PowerPoint slides using PC and projector.
• Notes in electronic format.
• Video projections.
• Posting course material and communicating with students on the Moodle online platform.
• Learning and utilizing specialized project management software.

Teaching Organization

Students Evaluation

Evaluation methods:

• Written final exams with short development and multiple-choice questions and problem-solving question (70% of the final grade).
• Group presentation in cutting edge topics related to food technology (30% of the final grade)

The evaluation criteria are presented and analyzed to the students at the beginning of the semester.

Recommended Bibliography

1. Ellis, “Project Management in Product Development”, Butterworth-Heinemann, UK 2016.
2. M. Nicholas, H. Steyn “Project Management for Engineering, Business, and Technology’ 4^th Edition, Routledge, USA, 2012.

Related Research Journals

1. International Journal of Project Management.
2. Project Management Journal.