Project Management : Opening a restaurant

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Project Management : Opening a restaurant

Project Schedule: Develop a project schedule based on project activities from the WBS.

Please do a project schedule . I will attach the WBS that needs to be used in reference . Show references if any others .

Use dates : you can extend the project completion date if necessary

Work Breakdown Structure

Work Breakdown Structure

Work Breakdown Schedule (WBS) is essential as complex project processes are classified into simpler activities. According to General Knowledge (2019), WBS is “a process of subdividing the project deliverables and project work into smaller, more manageable components” (1). Additionally, the WBS helps the project manager determine the needed work to make the project successful (Harned, 2019) successfully. After determining the derivable, it will be easier to identify the specific tasks and activities.

The WBS incorporates different aspects, mainly the project scope. The project scope’s main elements that interact with each other through a WBS include project initiation, scope planning, scope definition, scope verification, and change control. Khan (2006) argues that a detailed WBS translates to various levels in the hierarchy. Therefore, the Caribbean restaurant project WBS can have different stages depending on the variables and the tasks.

Caribbean restaurant WBS will be deliverable oriented. This type of WBS is effective and organized, hence easier to track processes to eliminate unnecessary activities and expenses. The main deliverables include construction, installation, resource management, advertisement and marketing, materials, developing the menu, licenses, contracts, necessary equipment, and closing.

Caribbean Restaurant work breakdown structure.

WBS CodeDeliverable NameDefinition
1Project Planning and AnalysisIncludes identification of main elements of the project and execution steps
1.1Project charter and scopeEntails the project’s name, description, objectives, budget, milestones,
1.2LocationDeciding the appropriate venue
1.3BudgetShows how different phases have been allocated funds
1.4Management of ResourcesSupervising and controlling of resources such as employees and other assets
1.5Application of LicensesLicense to operate a restaurant, environmental regulations, and public health permits
1.6ContractsAgreement with different service providers

Contracting different service providers

1.6.1Interior designerAgreement with interior designer in terms of the general appearance of the restaurant
1.6.2Furniture dealer contractIndoor and outdoor furniture designs agreement
1.6.3Food suppliers contractsAgreeing with individuals or firms supplying fresh food to restaurants
2.ConstructionDescribes the various construction phases
2.1Indoor and outdoor dining areaConstructing the restaurant according to the Caribbean and Asian design
2.2KitchenDesigning cooking area and spaces for appliances/equipment used in the kitchen
2.3Storage roomFor storing fresh supplies and foods
2.4WashroomCloakrooms for ladies, gentlemen, and individuals with disabilities
2.5Reception/ cashier sectionThe area will be designed at the entrance
2.6Windows, doors, emergency exitThese will be installed for ventilation, entry, and exit, and emergency escape, respectively
2.7Garbage pointSpaces for food wastes
2.8ElectricityProviding power for lighting, cooking, and to operate appliances/equipment
2.9PlumbingPipes for water supply
2.10Air conditioningFor air circulation purposes
2.11FlooringInstalling anti-slippery floors for safety reasons
2.12ParkingProviding space for automobiles and bikes
3.0InstallationsInvolves the fitting of appliances
3.1Kitchen appliancesInstalling kitchen appliances
3.2Fire extinguishersFor safety in case of fire accidents
3.3Wi-FiCustomers can browse or Skype while enjoying their meal
3.4Surveillance CamerasFor security reasons
4.0Software DevelopmentSoftware to enhance convenience and marketing reasons
4.1WebsiteFor communication and restaurant information
4.2Restaurant mobile applicationFor convenience such as payment of bills, general updates
5.0ResourcesResources for effective and efficient operations
5.1Delivery VanFor easy delivery of ordered food
5.2Ingredients and SpicesFor cooking different Asian and Caribbean cuisines
5.3Cutlery and DishesFor serving and cooking purposes
6.0 Human ResourcesThe main activities in this phase include recruiting and training employees
6.1Staff recruitmentThe employees include managers, chefs, waiters, security officers, cleaners, receptionists, and drivers
6.2Staff trainingTraining every employee to conduct their duties professionally
6.2.1CuisineEnsuring that the Asian menu and related cuisine will be prepared
6.2.2Training materialsUse of different training manuals including online materials including rules
7.0 Advertisement and MarketingNotifying customers about the restaurant
7.1FlyersFlyers will be printed and distributed
7.2Newspapers and MagazinesAdvertising the restaurant opening details in the dailies
7.3Social mediaThe use of the internet and social media platforms for wider information coverage and feedbacks
7.4Offering meal perks and offersThe main objective is to attract customers
8.0ClosingFinalizing the project
8.1InspectionTo ensure everything is in order
8.2CleaningMaking the restaurant clean and presentable
8.3Presenting the restaurant to sponsorsShowing the sponsors the restaurant
8.4Opening ceremonyCelebrating the launch of the restaurant with the invited quests

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