The CareFree Cook Project Proposal

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The CareFree CookProject Proposal

• CS 410
• Group 2
• Spring 2004
• 4 May 2004

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Team Members
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Problem Statement

• Proper monitoring of meat is inconvenient and
  cooking can result in inconsistent quality and
  safety of prepared food.

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Problem Characteristics

• Inconvenience of constant monitoring
• Lack of expert cooking knowledge
• Over- or undercooked meat
• Food poisoning

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Solution Statement

• Develop an oven control unit that interfaces
  with a meat thermometer to provide accurate and
  consistent cooking results. The user inputs
  collect via a convenient GUI and are used to
  control the oven to adjust cooking times and
  temperatures.

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Solution Characteristics

• The CareFree Cook will
• Provide user with pertinent cooking information
• Allow user interaction via a GUI
• Automatically start, monitor and cook the meat
  shutting oven off at the appropriate time
• Safeguard consumers from the dangers posed by
  foodborne illness

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Solution Characteristics

• The CareFree Cook will not
• Interfere with the traditional operation of the
  oven
• Eliminate food poisoning
• Support baked goods other than meats
• Retrofit into existing ovens

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Management Plan
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Research Development Plan

• Required Hardware
• LCD Display
• Clock/Timer
• Thermocouple
• Processor
• Digital/Analog converters
• Signal Conditioner

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Research Development Plan

• Required Software
• User interface
• Database of cooking times and temperatures
• Hardware layer controls

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Time-Temp Controller

• Receives periodic temperaturereports from the
  Temp Probe Interface
• Receives final user selections from GUI
  Controller
• Retrieves time-temperature cooking profile from
  Database that matches the user selection
• Controls the oven temperature
• Compares current temperature end-state
  temperature for shutdown warm mode decisions

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GUI Controller

• Receives user input through the pointing device
  interface
• Generates the graphics displayand sends it to
  the LCD screen interface
• Initiates cooking profile downloads through the
  Internet interface
• Retrieves cooking profiles and graphics from the
  Database
• Sends final user selections to the Time-Temp
  Controller

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Database

• Provides cooking profile data tothe time-temp
  controller
• Provides cooking profile data and graphic images
  to the GUI controller
• Parses cooking profile data in an XML format from
  the Internet interface
• Retains information in persistent memory

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Temp Probe Interface

• Receives serial data from the thermocouple via
  the A/D converter
• Converts non-linear voltage vs. temperature data
  into degrees Celsius
• Transmits periodic temperature reports to the
  Time-Temp Controller

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Oven Control Interface

• Receives on/off commands from the Time-Temp
  Controller
• Receives temperature commands from the Time-Temp
  Controller
• Relays commands to the oven via the
  Digital/Analog converter

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LCD Screen Interface

• Relays the graphical user display from the GUI
  controller to the color LCD hardware
• Contains the driver for the serial connection to
  the LCD display

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Select Type of Meat
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Select Cut of Meat
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Select Cut of Meat
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Select Taste
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Input Weight
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Select Time to Eat
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Start Cooking
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Evaluation Plan

• Design Reviews
• All plans evaluated and updated during each sub
  phase and at the end of each of the production
  phases.
• Past review used in initiation phase review to
  correct mistakes
• Quality Reviews
• Evaluate manner in which tasks are completed by
  team members
• Evaluate deliverables at every stage
• Ensure documentation is being created
• Testing
• Testing at every phase
• Testing of integration phases
• Testing of overall product
• Customer Satisfaction Evaluation

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Marketing Plan

• Major Appliance Manufacturer Profile
• A proven performer in range oven technology
• An extensive research and development department
• An established market share in the major
  appliance industry
• A strong vision and marketing strategy that
  complements our product

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Marketing Plan
www.whirlpoolcorp.com
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Whirlpools Current Oven Range Technology
Marketing Plan
PolaraTM
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Marketing Plan

• Nearly 50 manufacturing and technology research
  centers worldwide
• Markets Whirlpool, KitchenAid, Brastemp,
  Bauknecht, Consul and other major brand names to
  consumers in more than 170 countries
• Whirlpool is the largest supplier of major
  appliance to Sears, Roebuck and Company under the
  Kenmore brand

www.whirlpoolcorp.com
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Market Share Comparison
Source Maytag and Whirlpool 2002 Annual Reports
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Marketing Plan

• Whirlpools Mission Statement
• Every Home Everywhere. With Pride, Passion
  and Performance.

www.whirlpoolcorp.com
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Marketing Plan
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Marketing Plan

• New home sales are growing, promoting growth in
  major appliance sales

http//www.nahb.org
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Marketing Plan

• Design Center Concept, New Home Technologies
• June 2003
• 32 Builders
• Major Suppliers
• Whirlpool Corp.
• Masco Corp.
• Provide New Home Buyers With An Array Of Options
• Finance Options Into Cost Of Home
• Source BIG BUILDER Magazine Publish Date
  2003-08-20

http//www.nahb.org
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Marketing Plan

• Potential Sales
• 1,106,000 new home sales in January 2004
  according to NAHB
• A target goal of 2.5 would yield 27,650 in
  CareFree Cook range ovens for the month of
  January alone

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Competition Matrix
source http//www.whirlpool.com/shopguide/microw
aves.htmls
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Potential Market
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Phase 0 ConceptionMajor Deliverables

• Feasibility Presentation
• Milestone Presentation
• Final Presentation
• SBIR Grant Proposal
• Project Website

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Phase 0 ConceptionOrganization Chart
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Phase 0 ConceptionSchedule

• Full WBS at end of Phase 0 slides

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Phase 1 Proof of ConceptMajor Deliverables

• Assemble Team
• Papers
• Creative Writing Paper
• Descriptive Writing Paper
• Technical Support Contracts
• Budget White Paper
• User Manual
• Prototype Design
• Market Research
• Project Website
• Lab Prototype
• SBIR Proposal (Phase II)

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Phase 1 Proof of ConceptOrganization Chart
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Phase 1 Proof of ConceptSchedule
Full WBS at end of Phase 1 slides
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Phase 1 Proof of ConceptBudget
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Phase 2 Prototype DevelopmentMajor Deliverables

• Product Design Specifications
• Management Plan
• Personnel Plan
• Testing Evaluation Plan
• Working Production Model
• Software
• Integration of Hardware
• Marketing Plan
• Contract

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Phase 2 Prototype DevelopmentOrganizational
Chart
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Phase 2 Prototype DevelopmentSchedule
Full WBS at end of Phase 2 slides
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Phase 2 Prototype DevelopmentBudget
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Phase 3 ProductionMajor Deliverables

• Customer Acceptance Testing
• Documentation to be shipped with unit
• Sales Contracts
• Customer Support Location
• Release the product
• Out year strategy

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Phase 3 ProductionOrganization Chart
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Phase 3 ProductionSchedule
Full WBS at end of Phase 3 slides
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Phase 3 ProductionBudget
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Schedule Recap
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Project Budget Recap
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Profit
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Risk Management Plan

• Social acceptance
• Limited resources
• Costly components
• Limited primary market

Order of risk severity is read diagonally from
top to right. See the supplemental section for
in depth analysis of all risks and the proposed
mitigating actions.
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Risk Mitigation

• Social acceptance
• Likelihood High (5)
• Consequences Severe (5)
• Mitigation
• Easy and intuitive interface
• Advertising campaign emphasizing convenience and
  health benefits
• Limited resources
• Likelihood High (5)
• Consequences Severe (5)
• Mitigation
• Pursue funding from government agencies
• Obtain capital investment from Whirlpool or
  another major manufacturer

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Risk Mitigation

• Costly components
• Likelihood Above Average (4)
• Consequences Severe (5)
• Mitigation
• Protect LCD from heat, grease and damage
• Design probe for ten-year lifespan
• Limited primary market
• Likelihood Above Average (4)
• Consequences Severe (5)
• Mitigation
• Fashion control unit to mesh easily and
  seamlessly with existing models
• Ensure per unit price is competitive with other
  convenience accessories

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Conclusion

• The required technology exists and is readily
  available
• The required resources are minimal and can be
  acquired in a timely manner
• The societal objections can be overcome though
  advertising and exposure to the product

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• The End

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Component Price Breakdown
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Supplemental Information

• Each year
• 76 million people are infected with some type of
  food poisoning
• 325,000 people are hospitalized
• 5,000 people die

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Supplemental Information

• Each year
• 5 to 6 billion dollars is spent in direct and
  indirect medical care for food poisoning
• 1 billion is spent treating Salmonella alone
• 9.6 billion in lost productivity and wages

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Supplemental Information

• Maran Co.http//www.maran.co.uk
• Federal Communication Commissionhttp//www.fcc.go
  v
• United States Department of Agriculturehttp//www
  .usda.gov
• Food and Drug Adminstrationhttp//www.fda.gov

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Supplemental Information

• National Semiconductorhttp//www.netdevice.co.kr
• Boedeker Plasticshttp//www.boedeker.com
• Oak Ridge National Laboratory, Metals and
  Ceramics Divisionhttp//www.ms.ornl.gov/mchome.ht
  m
• First Principles, Inc.http//www.firstprinciples.
  com

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Supplemental Information

• Virginia Department of Agriculture and Consumer
  Serviceshttp//www.vdacs.state.va.us/index.html
• University of Rhode Island, Department of
  Microbiologyhttp//www.uri.edu/cels/cmb
• Texas Instrumentshttp//www.ti.com
• Net Device Co., Ltd.http//www.netdevice.co.krMa
  xim Integrated Products http//www.maxim-ic.com

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Supplemental Information

• Association of Home Appliance Manufacturers
  http//www.aham.org/report/files/trends.htm
• National Association of Home Builders
  http//www.nahb.org