Project Report Format

Course Name: English for Project Management

Project Title: Warm bread, warm heart

Group Members: Cam Văn Tấn - 2222202010335

Võ Hoàng Thúy Vi - 2222202010433

Nguyễn Hồ Thanh Ngân - 2222202010391

Submission Date: 22/05/2025

Table of Contents
1. Introduction..............................................................................................................1
1.1. Project overview..................................................................................................1
1.2. Objectives............................................................................................................2
2. Project Planning.......................................................................................................3
2.1. Planning phase overview.....................................................................................3
2.2. Project costs and contingency.............................................................................6
2.3. Roles and responsibilities....................................................................................7
3. Project Execution......................................................................................................8
3.1. Execution phase overview...................................................................................8
3.2. Key activities conducted....................................................................................16
3.3. Challenges faced and solutions.........................................................................16
3.3.1. Challenges faced.........................................................................................17
3.3.2. Solutions.....................................................................................................17
4. Project Monitoring and Control...........................................................................18
5. Lessons Learned.....................................................................................................18
5.1. Achievements and Successes.............................................................................18
5.2. Areas for Improvement......................................................................................19
5.3. Insights Gained..................................................................................................19
6. Achievements and Deliverables.............................................................................20
6.1. Showcase of Final Deliverables........................................................................20
6.2. Significant Achievements or Milestones............................................................20
7. Group Dynamics and Collaboration.....................................................................21
7.1 Group Work Dynamics.......................................................................................21
 7.2 Collaboration Challenges and Strategies...........................................................21
8. Conclusion and Recommendations.......................................................................21
8.1 Project Overall Success......................................................................................21
8.2 Recommendations for Future Projects...............................................................22
8.3 Learning Experience Reflection.........................................................................23
 LIST OF GIGURES
Figure 1: Food purchasing and preparation.............................................................................15
Figure 2: The process of making bread....................................................................................15
Figure 3: Packaging completed................................................................................................15
Figure 4: Delivery....................................................................................................................16
 LIST OF TABLES
Table 1.1 Project overview........................................................................................................2
Table 2.1 Predecessors and task lengths...................................................................................3
Table 1: Project costs.................................................................................................................6
Table 3.1 Gantt chart of Project..............................................................................................11
1. Introduction
This section provides an overview of our community outreach project, outlining its key
components, management approach, and main objectives. It is divided into two parts: an
overview of the project through the lens of five core project management dimensions, and a
clear statement of our project’s goals.

1.1. Project overview

This project was designed to distribute free bread and water to underprivileged
individuals through a single-day community outreach activity. It is structured around five
essential dimensions of project management: scope, quality, time, cost, and risk. The scope of
the project was clearly defined, focusing on preparing and delivering thirty meals by a team
of three members: Tan, Ngan, and Vi. In terms of quality, the team ensured that the food was
fresh and safe by using clean packaging and wearing disposable gloves throughout the
preparation and distribution process. Regarding time, the entire event was completed within
six hours on the scheduled day, with ingredients purchased in advance to support efficient
execution. The project’s cost was initially estimated at five hundred sixty thousand VND, but
the actual expenditure reached five hundred ninety-five thousand VND, covering essential
items such as food, water, packaging, gloves, and transportation. The project faced a medium
level of risk due to possible challenges including unfavorable weather, food spoilage, or low
participant turnout. To address these risks, the team implemented solutions such as early
promotion, preparing ingredients close to the event time, and securing an alternative location
if needed.

To provide a clearer overview of how each project dimension was addressed, the
following table summarizes the key elements and decisions related to scope, quality, time,
cost, and risk.

Table 1.1 Project overview

Description Distribute free bread and water to underprivileged

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 individuals

Dimension 1: Scope One-day event. Team of 3 (Tan, Ngan, Vi) handles all
stages for 30 meals.

Dimension 2: Quality Fresh, safe food. Gloves and clean packaging used.

Dimension 3: Time 6 hours on event day. Ingredients bought one day before.

Dimension 4: Cost Budget: 560,000 VND. Actual: 595,000 VND. Includes

food, packaging, water, gloves, and fuel.

Dimension 5: Risk Medium. Risks: low turnout, spoilage, bad weather.

Solutions: early promo, fresh prep, backup location.

Example trade-off - Reduce portions to meet budget?

decisions - Delay or move if the weather is bad?
- Adjust water quantity to cut costs?

1.2. Objectives

Following the project overview, this part outlines the key objectives that guided our
efforts and shaped the overall purpose of the activity.

The first objective of our project is to provide free bread and bottled water to at least 30
underprivileged individuals. By offering fresh, nutritious food, we aim to support those who
may struggle to afford basic daily meals. Although this is a small-scale effort, it has the
potential to bring comfort and nourishment to individuals in need, even if only for a day.

The second objective is to raise awareness of social responsibility and inspire others to
participate in charitable acts. Through this initiative, we hope to encourage students and
community members to recognize the importance of giving back. By promoting kindness and
empathy, we aim to create a ripple effect that motivates more people to engage in similar
volunteer projects.

Lastly, our third objective is to enhance teamwork and project management skills. This
project requires us to manage tasks such as budgeting, planning, logistics, and execution as a
team. By working together to organize and implement this event, we are developing valuable
skills that will benefit us not only in our academic journey but also in future professional
settings.

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2. Project Planning
This section describes how we planned and organized our community outreach project
in detail. It covers the planning timeline, budgeting and contingency measures, as well as the
specific roles and responsibilities of each team member throughout the project lifecycle.

2.1. Planning phase overview

To ensure the successful execution of the project, we developed a detailed schedule

outlining each task, its sequence, assigned members, and timing. The table below presents
our planning phase using the Work Breakdown Structure format based on table below.

Table 2.1 Predecessors and task lengths

Task WBS Task Effort Who

Predecessor Start End
No. No. Description (Duration) Does It

Planning and Jan 22, Jan 22,

1 1 None 1 day All
Preparation 2025 2025

Decide
where to buy Jan 22, Jan 22,
2 1.1 1 1 day All
all 2025 2025
ingredients

Search for
Jan 22, Jan 22,
3 1.2 best prices 1 1 day All
2025 2025
and locations

Make a
shopping list Jan 22, Jan 22,
4 1.3 1.2 1 hour All
for each 2025 2025
member

Risk
Assessment Jan 22, Jan 22,
5 1.4 and 1.3 1 hour All
2025 2025
Mitigation
Planning
3
 Purchasing
Jan 23, Jan 23,
6 2 Ingredients 1.4 1 day All
2025 2025
and Supplies

Buy water,
Jan 23, Jan 23,
7 2.1 gloves, and 2 2 hours Tan
2025 2025
scissors

Buy herbs,
cucumber,
Jan 23, Jan 23,
8 2.2 salt, bread 2 3 hours Vi
2025 2025
bags, and
tools

Buy pork
roll, bread,
Jan 23, Jan 23,
9 2.3 plastic bags, 2 3 hours Ngan
2025 2025
and pork
skin

Bread Jan 24, Jan 24,

10 3 2.3 1 day All
Preparation 2025 2025

Gather all
Jan 24, Jan 24,
11 3.1 ingredients at 3 30 minutes All
2025 2025
Vi’s house

Wash and
Jan 24, Jan 24,
12 3.2 prepare 3.1 30 minutes Vi
2025 2025
vegetables

Cut pork roll

Jan 24, Jan 24,
13 3.3 and pork 3.1 30 minutes Ngan
2025 2025
skin

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 Arrange
Jan 24, Jan 24,
14 3.4 bread and 3.1 30 minutes Tan
2025 2025
prepare bags

Assemble Jan 24, Jan 24,

15 3.5 3.2, 3.3, 3.4 1 hour All
sandwiches 2025 2025

Quality Jan 24, Jan 24,

16 3.6 3.5 15 minutes All
Check 2025 2025

Jan 24, Jan 24,

17 4 Delivery 3.6 1 day All
2025 2025

Plan delivery Jan 24, Jan 24,

18 4.1 4 30 minutes All
route 2025 2025

Deliver Jan 24, Jan 24,

bread to 2025 2025
19 4.2 4.1 2 hours All
people in
need

Collect Jan 24, Jan 24,

20 4.3 4.2 30 minutes All
Feedback 2025 2025

Review and Jan 24, Jan 24,

21 5 4.3 30 minutes All
Reflection 2025 2025

Budget Jan 24, Jan 24,

22 5.1 5 15 minutes All
Review 2025 2025

23 5.2 Risk 5.1 15 minutes All

Jan 24, Jan 24,
Analysis
2025 2025
Review

2.2. Project costs and contingency

With a clear schedule in place, we then focused on estimating the project costs and
preparing for any potential financial uncertainties through a contingency plan. The total cost
of our project was 595,000 VND. Initially, we estimated that 560,000 VND would be
sufficient to cover all necessary items including ingredients, packaging, bottled water, gloves,
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and transportation. This estimate was based on our market research and previous experience
with similar purchases. However, during the actual procurement process, we encountered
slight increases in the prices of some items, especially pork sausage and packaging materials.
Additionally, some ingredients were only available in larger quantities or at higher prices
than expected. As a result, the actual cost exceeded our initial estimate by 35,000 VND.
Despite the increase, we were able to purchase all the required materials to ensure food
quality, safety, and complete meal sets for distribution.

Understanding that unforeseen costs could arise, we included a small contingency plan
in our budgeting strategy. Although our target budget was 560,000 VND, we anticipated the
possibility of needing extra funds to accommodate price changes, product shortages, or
unexpected expenses during implementation. We set aside a contingency buffer of 35,000
VND, which is approximately 6% of the total planned budget. This allowed us to respond
flexibly when actual costs rose to 595,000 VND. Thanks to this preparation, we did not have
to reduce the quantity or quality of the food, and the project continued as scheduled. The
contingency fund played a crucial role in ensuring that our team could deliver the planned
outcomes without delays or compromises.

Table 1: Project costs

Unit:
VNĐ

PROJECT BUDGET PROJECT NAME: Warm Bread, Warm Heart

Project staff costs (variable)

Person Unit cost Units Total

Tan 0 per day 3 days 0

Ngan 0 per day 3 days 0

Vi 0 per day 3 days 0

Total project staff cost 0

Deliverable variable costs

Item Unit cost Units Total

6
 Bread 2,500 per loaf 30 loaves 75,000

Pork sausage 50,000 per kg 2 kg 100,000

Shredded pork skin 70,000 per kg 1 kg 70,000

Cucumber 20,000 per kg 0.5 kg 10,000

Herbs 10,000 per kg 0.5 kg 5,000

Salt and pepper 10,000 per jar 2 jars 20,000

Bread bags 2,000 per bag 30 bags 60,000

Bottled water 5,000 per bottle 30 bottles 150,000

Food-grade gloves 2,000/pair 5 pairs 10,000

Gasoline 30,000 per vehicle 2 vehicles 60,000

Total deliverable variable costs 560,000

Contingency 35,000

Total project budget required

595,000

2.3. Roles and responsibilities

Alongside budgeting, it was equally important to assign tasks effectively, ensuring that
each team member had clear responsibilities to support smooth and efficient project
implementation. All three members - Tan, Ngan, and Vi - contributed collectively to the
initial planning and preparation phase. Together, they discussed the necessary tools and
ingredients, assessed potential risks, and created a shopping plan that matched the budget and
timeline. The collaborative decision-making during this phase helped establish a clear
foundation for the tasks ahead.

During the procurement phase, each team member was assigned specific shopping
responsibilities based on practicality and convenience. Tan was responsible for purchasing
water, gloves, and scissors from a grocery store, focusing on maintaining hygiene and cost

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tracking. Vi handled the purchase of herbs, cucumber, salt, bread bags, and other small tools
by going to the local market early in the morning to ensure ingredient freshness. Meanwhile,
Ngan was tasked with buying pork rolls, bread, plastic bags, and shredded pork skin from the
bakery and meat shop, paying close attention to food safety and quality.

In the bread preparation phase, all members met at Vi’s house and worked together to
ensure a clean and organized working environment. Vi took charge of washing and preparing
the vegetables, maintaining hygiene standards throughout the process. Ngan was in charge of
cutting the pork roll and pork skin, carefully preparing the main protein components for the
sandwiches. Tan managed the preparation of the bread and packaging materials, ensuring that
each item was counted and organized for efficient assembly. Once individual preparations
were complete, all three members assembled the sandwiches and conducted a quality check
to ensure consistency in taste and appearance.

For the delivery phase, the entire team collaborated to plan the route and deliver the
meals efficiently and respectfully. Each member played a role in distributing the food and
interacting with the recipients. They also worked together to gather feedback from the
community, which provided valuable insights for future improvements. Finally, all members
participated in a reflection session to evaluate the success of the project, review the budget,
and analyze the effectiveness of their risk management strategies. This collective review
helped identify strengths and areas for development, strengthening their teamwork and
planning skills.

3. Project Execution
The execution phase marked the most active period of our project, where detailed
planning turned into action. Through coordinated teamwork and careful task management, we
ensured that every step from preparation to delivery to alignment with our objectives. The
following sections highlight the execution timeline, main activities, and how we overcame
key challenges.

3.1. Execution phase overview

The Gantt chart for the “Warm bread, Warm heart” project provides a visual and
structured overview of the project timeline, from the initial planning stage to the final
evaluation. It covers the period from January 22 to January 24, 2025, with clear task
assignments, progress tracking, and milestone achievements. The chart helped our team

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ensure that each activity was completed on time and that responsibilities were distributed
effectively among members.

The planning and preparation phase, conducted on January 22, included several
important tasks completed within a single day. These tasks involved deciding where to buy
ingredients, searching for the best prices and locations, making shopping lists for each team
member, and carrying out a risk assessment. All these tasks were completed by the whole
team and marked as 100% done. This strong start laid a solid foundation for the execution
phase.

On January 23, we entered the execution stage, starting with the purchase of all required
ingredients and supplies. The responsibilities were divided among individual team members
to save time and improve efficiency. Tan was assigned to buy water, gloves, and scissors. Vi
took care of buying herbs, cucumber, salt, bread bags, and tools. Ngan was responsible for
purchasing pork roll, bread, plastic bags, and shredded pork skin. Each team member
completed their task as scheduled, ensuring that everything was ready for the next day's
preparation.

The most critical and labor-intensive activities took place on January 24, the main
execution day. Bread preparation began with the team gathering ingredients at Vi’s house. Vi
washed and cleaned the vegetables, Ngan cut the pork roll and pork skin, and Tan arranged
the bread and prepared the packaging. Once all ingredients were ready, the team worked
together to assemble the sandwiches. A quality check was conducted before moving on to the
delivery phase, ensuring that all meals were hygienic and properly packed.

Later that same day, the team executed the delivery plan. A delivery route was created
to distribute the bread efficiently, and the team successfully delivered the meals to
underprivileged individuals near Thủ Dầu Một Market. This part of the project was crucial to
its overall impact and was completed smoothly.

Finally, still on January 24, the team conducted the evaluation phase. We collected
feedback, reviewed the process and team performance, assessed the budget, and revisited our
risk analysis to determine what worked well and what could be improved. Each of these tasks
was completed and marked at 100%.

Overall, the Gantt chart shows that all project tasks were executed precisely as
scheduled, without delays or incomplete items. The chart served as a practical and essential

9
tool for monitoring progress, coordinating efforts, and ensuring the successful delivery of the
project’s objectives.

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Table 3.1 Gantt chart of Project

Project: Warm Bread, Warm Heart

Project start: 1/22/2025
Display week: 1
Jan 20, 2025 Jan 27, 2025

TASKS ASSIGNED PROGRESS START END 2 21 22 23 24 2 26 27 28 29 3 31 1 2

TO 0 5 0

M T W T F S S M T W T F S S

Initiation

Planning and Preparation Team 100% 1/22/25 1/22/25

Decide where to buy all Team 100% 1/22/25 1/22/25

ingredients

Search for best prices and Team 100% 1/22/25 1/22/25

locations

Make a shopping list for each Team 100% 1/22/25 1/22/25

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member

Risk Assessment and Team 100% 1/22/25 1/22/25

Mitigation Planning

Planning

Decide where to buy all Team 100% 1/22/25 1/22/25

ingredients

Search for best prices and Team 100% 1/22/25 1/22/25

locations

Make a shopping list for each Team 100% 1/22/25 1/22/25

member

Risk Assessment and Team 100% 1/22/25 1/22/25

Mitigation Planning

Execution

Purchasing Ingredients and Team 100% 1/23/25 1/23/25

Supplies

Buy water, gloves, and Tan 100% 1/23/25 1/23/25

scissors

Buy herbs, cucumber, salt, Vi 100% 1/23/25 1/23/25

bread bags, and tools
12
Buy pork roll, bread, plastic Ngan 100% 1/23/25 1/23/25
bags, and pork skin

Bread Preparation Team 100% 1/24/25 1/24/25

Gather all ingredients at Vi’s Team 100% 1/24/25 1/24/25

house

Wash and prepare vegetables Vi 100% 1/24/25 1/24/25

Cut pork roll and pork skin Ngan 100% 1/24/25 1/24/25

Arrange bread and prepare Tan 100% 1/24/25 1/24/25

bags

Assemble sandwiches Team 100% 1/24/25 1/24/25

Quality Check Team 100% 1/24/25 1/24/25

Delivery Team 100% 1/24/25 1/24/25

Plan delivery route Team 100% 1/24/25 1/24/25

Deliver bread to people in Team 100% 1/24/25 1/24/25

need

Evaluation

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Quality Check Team 100% 1/24/25 1/24/25

Collect Feedback Team 100% 1/24/25 1/24/25

Review and Reflection Team 100% 1/24/25 1/24/25

Budget Review Team 100% 1/24/25 1/24/25

Risk Analysis Review Team 100% 1/24/25 1/24/25

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Figure 1: Food purchasing and preparation

Figure 2: The process of making bread

Figure 3: Packaging completed

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 Figure 4: Delivery

3.2. Key activities conducted

Having established a clear schedule and responsibilities with the help of the Gantt
chart, we proceeded to carry out the main tasks necessary for the success of the project.
Throughout the execution phase, our team engaged in several key activities to manage the
project effectively. The first major task was planning and preparation, where we identified all
the necessary ingredients and tools and established a clear budget. Once this was done, we
divided the responsibilities for purchasing supplies, food preparation, and delivery. Each
team member followed their assigned tasks, making sure to track progress closely. After
gathering all ingredients, we moved on to the bread preparation, where team members
cleaned, cut, and assembled the ingredients. Following this, we moved forward with the
delivery process, planning the route and distributing the meals. To ensure the quality of the
meal and maintain consistency, a quality check was conducted before packing and delivering.

These activities were designed to ensure smooth execution, with each step closely
monitored against the project timeline. The team kept regular communication to stay updated
and ensure that each task was completed as planned.

3.3. Challenges faced and solutions

While most tasks were completed smoothly thanks to our planning, we did encounter
several unexpected challenges that required flexible solutions and team coordination.

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 3.3.1. Challenges faced

Throughout the execution of our project, we encountered several practical challenges

that required timely and thoughtful responses. One of the primary concerns was the
possibility of a low turnout during the distribution phase. Since the project’s impact relied
heavily on reaching underprivileged individuals, we were worried that people might not be
aware of the event or feel hesitant to approach the distribution area. This uncertainty made it
essential to find ways to ensure community engagement in advance.

Another major challenge involved the risk of food spoilage. Because we used fresh
ingredients such as herbs, cucumber, pork sausage, and shredded pork skin, maintaining food
safety and quality was crucial. Improper storage or delays in preparation could lead to food
waste and potential health risks for recipients. This was especially important as we were
preparing meals for vulnerable individuals who rely on safe and hygienic food.

In addition to these concerns, the weather posed a potential threat to our outdoor event.
Since the bread distribution was scheduled to take place in a public market area, unexpected
rain or high winds could have disrupted the process. It also raised safety concerns for both
our team and the people receiving the meals.

3.3.2. Solutions

To address these obstacles effectively, our team designed and implemented several
practical solutions.

To minimize the risk of low turnout, we began promoting the event early. We created
and distributed colorful flyers around the Thủ Dầu Một Market area and nearby
neighborhoods. We also used social media platforms like Facebook and Zalo to post event
details and generate interest among community members. These efforts helped raise
awareness and encouraged more people to attend.

In response to the challenge of food spoilage, we planned the preparation and

distribution process carefully. All ingredients were purchased one day in advance, and all
food was prepared on the morning of the event to ensure freshness. We also used clean, food-
safe containers and handled everything with gloves to maintain hygiene standards. This
approach significantly reduced the risk of spoilage and ensured that recipients received high-
quality meals.

Finally, to prepare for potential weather-related disruptions, we selected a backup

indoor location near the market. This alternative venue provided shelter in case of rain and
17
gave us peace of mind knowing that the distribution could continue without interruption.
Fortunately, the weather remained stable, but having a contingency plan in place contributed
to the smooth execution of the project.

4. Project Monitoring and Control

During the project, we monitored our progress regularly to make sure everything
followed the plan. After completing each task, such as preparing ingredients, making
sandwiches, and delivering them, the team reviewed the results and discussed any problems.
This regular communication helped us stay organized and solve issues quickly. To measure
our progress, we used several clear and simple indicators. First, we aimed to make 30
sandwiches, and we successfully completed this number, which showed that our work was
effective. We also planned for the preparation phase to take around 2 hours. Although there
was a short delay at the beginning, we were able to save time later and stay close to the
schedule. The delivery was done on time as well, and we reached the destination without
being late.

One of the most meaningful ways we measured our performance was by observing the
reaction of the people who received the food. Their smiles and words of thanks showed that
they were happy and that our work made a positive difference. In addition, we identified
some small problems and tried to improve. For example, the preparation took longer than
expected, so we decided that in the future, we would start earlier. There was also some
confusion with the delivery route, but we used our phones to find the right way. Overall, we
used both time and feedback to measure the quality of our work. These progress metrics
helped us understand how well we completed each task and how we could do better in the
future.

5. Lessons Learned
5.1. Achievements and Successes

During the bread distribution project, our team gained several valuable lessons that
contributed to both our personal growth and the success of the activity. One of the key
strengths of the project was the effective planning and task assignment. From the beginning,
each team member was clearly informed of their responsibilities, which allowed the work to
proceed in an organized and efficient manner. This clear division of roles helped reduce
confusion and ensured that all tasks were completed on time.

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 Another positive aspect was the strong sense of teamwork and cooperation within the
group. Team members communicated well, supported one another, and remained focused on
our common objective throughout the project. This collaborative spirit not only improved the
workflow but also created a positive and productive working environment.

In addition, the food quality check was handled carefully and responsibly. Before
distributing the bread, we tasted samples to ensure the bread was fresh and of good quality.
We also checked the packaging to confirm that it was clean and safe. These steps helped
build trust in the food we provided and showed that we were thoughtful and responsible
towards the people receiving it.

5.2. Areas for Improvement

Although the project showed several strengths and achieved some positive outcomes,
there were still a few areas that could be improved to increase its overall effectiveness. One
important issue was the lack of a clear backup plan in case a group member was absent.
While all members generally participated and completed their tasks, the absence of a backup
strategy could have led to difficulties or delays in carrying out the activity. To prevent such
problems in future projects, it would be useful to assign alternative roles or prepare a plan to
cover unexpected absences.

Another area that needed improvement was the method used to check food quality.
Although the group did check the food, there were no specific rules or criteria to follow.
Without clear standards or a checklist, it was difficult to decide whether the food met the
required quality. This lack of clarity may have affected the consistency and reliability of our
results. In future activities, it is recommended to develop a more structured and well-defined
process for evaluating food quality to ensure more accurate and consistent outcomes.

5.3. Insights Gained

Through this project, we also gained several meaningful lessons that extended beyond
the tasks themselves. One of the most important realizations was the value of teamwork and
careful planning when working as part of a group. We learned that good organization and
clear communication contribute greatly to the success of any group activity. Additionally, we
recognized the importance of checking the quality of our work, as this not only improves the
final outcome but also builds trust with the people we serve.

More importantly, the project helped us develop a stronger sense of responsibility and
compassion. Taking part in an activity that supported the community gave us a sense of pride

19
and personal fulfillment. It reminded us of the impact that even small actions can have on
others.

In conclusion, this project provided us with an opportunity to grow both personally and
as a team. We enhanced our skills in planning and collaboration, and we became more aware
of the importance of caring for others. Although it was a simple project, it left us with
valuable experiences and lessons that we are likely to carry with us in the future.

6. Achievements and Deliverables

6.1. Showcase of Final Deliverables

During the course of the project, our team was able to achieve several meaningful
outcomes. One of the most significant accomplishments was the successful preparation and
distribution of over 30 servings of bread to individuals in need. This result reflected our
strong commitment to supporting the community and addressing real-life needs in a practical
and thoughtful way.

To reach this outcome, we followed a clear and structured plan that covered all three
essential stages of the project: preparation, cooking, and delivery. Each stage was carefully
arranged and carried out with attention to detail, ensuring that tasks were completed
efficiently and without major difficulties. Thanks to this organization, the entire project was
completed smoothly within a short period of three days, from January 22 to January 24, 2025.
The timely execution of each phase not only demonstrated our team’s effective time
management but also contributed to the overall success of the activity.

6.2. Significant Achievements or Milestones

In addition to the final results, we also achieved some notable achievements. One
important achievement was the food inspection we did before the delivery. We tasted some
samples and made sure everything was fresh, clean, and neatly packed. This step helped us
ensure the safety and quality of the food provided. Furthermore, the project helped promote
community awareness and encouraged a strong volunteer spirit among all team members. We
learned the value of giving back and supporting others through simple actions. Lastly, this
project helped us improve essential skills such as time management and team coordination.
By working together under a tight schedule, we learned how to manage our tasks more
effectively and support one another.

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7. Group Dynamics and Collaboration
7.1 Group Work Dynamics

When our group decided to give out bread to the poor, we knew that good teamwork
was very important. We started by assigning clear roles to each member. Some people were
good at planning, so they made a list of things we needed. Others were good at talking to
people, so they handled communication and asked for help from shops. We divided the tasks
fairly in every step. Some members bought ingredients, others made the banh mi, and a few
packed and prepared everything. During preparation, we worked closely to make sure things
went well. If someone needed help, others were ready to support. We shared ideas, gave
feedback, and worked like a team. Because we worked together and helped each other, we
finished everything on time. It was a meaningful experience, and we learned that teamwork
and good planning can make a big difference when helping others.

7.2 Collaboration Challenges and Strategies

When our group worked together to give bread to poor people, we faced many
challenges. One big problem was managing time during preparation. Some tasks took longer
than we thought, which caused delays. For example, packing the bread carefully took more
time than expected. Because of this, we had to reassign roles so that we could finish
everything on time. We had to change the plan and give new roles to some members so that
we could continue on time. These changes were sometimes confusing, and not everyone
agreed at first.

To solve these problems, we used a few good strategies. First, we held short meetings
to check on our progress. These meetings helped everyone understand what was going well
and what needed more work. We also used group chat to talk quickly and clearly. This made
it easier to ask for help or give updates. Finally, we learned to help each other when needed.
If someone finished their work early, they supported teammates who were behind. These
strategies helped our group work better together and finish our task on time. Even though it
was not easy, we learned a lot about teamwork and how to solve problems together.

8. Conclusion and Recommendations

8.1 Project Overall Success

The project of giving bread to poor people was a great success. It was made possible
through careful planning and strong teamwork. Everyone in the group worked together with a
shared goal - to help those in need. From the beginning, we focused on making a clear and
21
detailed plan to ensure everything went smoothly. We spent time discussing what needed to
be done and carefully dividing the tasks. Each member of the group was assigned a specific
role. This clear task division helped avoid confusion and made the entire process faster and
more efficient. Moreover, the spirit of teamwork was strong throughout the project. Everyone
completed their task responsibly and supported one another. Because everyone knew their
part, the work was done in an organized and respectful way. We also made sure to treat
everyone kindly and with respect, which made the experience meaningful for both our team
and the people we helped. More importantly, the project had a strong impact on the
community. Many poor people were happy and thankful to receive the bread. We could see
the smiles on their faces, and that made us feel proud and motivated. The bread may not be
expensive, but the love and care we shared were very meaningful. In conclusion, this project
taught us the importance of kindness, teamwork, and helping others. It brought our group
closer together and inspired us to do more in the future. We believe that small actions, when
done with love, can help build a better and more caring community.

8.2 Recommendations for Future Projects

Although our bread-giving project went well, we believe there are ways to make future
efforts even better. First of all, we should try to increase the number of meals we give out. In
our last project, we gave 30 meals, but if we have more money and helpers, we can give 50 or
even 100 meals next time. In addition to bread, we can also include other food items such as
boxed milk or pastries. These items will make our food packs more useful and can help
people stay strong and healthy, especially children and the elderly. Secondly, we need to plan
better for risks that might happen. In our last project, we thought about bad weather and
running out of ingredients, but next time, we should make a clear list of possible problems
and write down what we will do if they happen. For example, if it rains suddenly, we can
bring umbrellas and plastic covers. This will help our team stay calm and fix problems
quickly if something goes wrong. It also shows that we are serious and professional in how
we manage the project. Thirdly, we should try to get more sponsors and raise more money.
We can ask local businesses, shops, or kind-hearted people to help by giving money or food
items. We can also organize small fundraising events or use social media to share our story
and invite others to donate. The more support we get, the more people we can help.
Therefore, by giving more and better food, preparing for problems, and finding more support,
we can make future bread-giving projects more meaningful and helpful to poor people in our
community. Together, we can bring more care and warmth to those in need.

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 8.3 Learning Experience Reflection

We had a meaningful learning experience when we went to give bread to poor people in
our city. Early in the morning, we gathered at Vi’s house to prepare the bread. After
everything was ready, we went to Thu Dau Mot market and gave bread to old men, women,
and even some children who were sitting on the sidewalks selling lottery tickets. When we
gave them food, they looked surprised, then smiled and said “thank you.” That moment
touched our hearts. We saw that a small action like giving a loaf of bread could bring
happiness to someone. We also learned how lucky we are to have food, a home, and family.
This activity taught us the importance of helping others. It also helped us understand more
about our city and the lives of people around us. We learned to work in a team, to share, and
to care. We did not only give food, we also gave kindness and hope. After the trip, we sat
together and shared our thoughts. Many of us said we want to do it again. This experience
taught us more than books can. It helped us grow. We learned that true happiness comes from
giving, not just receiving. It was a simple act, but it gave us a deep lesson about love, sharing,
and understanding. We will never forget this day.

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