SUBMITTED BY
Imran Farooq (Project Manager) L1S11BBAM0013 Furqan Butt (Team (Team Lead) L1S11BBAM0001 Mohasin Sheih (Su!"ordinate) L1S11BBAM#0$% &ehan'ai! Ai (Su!"ordinate) L1S11BBAM#01 Mudassar *hohar (Su!"ordinate) L1S11BBAM013
SUBMITTED TO:
Pro+, Pro+, -A.// SA// S A// AT/ 2 T &4-/5#016
Project Scope Statement Vision Statement Design and construct a restaurant in Lahore name “Burger House” serving American, Texas, Mexican cuisines focusing on our locally grown food, and locally produced art to benefit the overall neighborhood community and economy. We promise to deliver best uality of food for our customers.
Business Needs !urrently, Lahore does not have a restaurant that is primarily focused on locally grown organic food with the taste of western spices. The opening of a “Burger House” that features organic food from local farms will creates employment for our youth and adults, and also become an evening venue for social get together, art, and community building. After having a mar"et survey in Lahore, we choose to build our restaurant on the location where many food lovers specially come to eat. The place has become profitable business and we come up with some new idea which ma"es us different from others. The idea of providing organic food with western recipes is our competitive edge as we are providing you the healthiest food which other restaurants have not yet offered so far. #pening a restaurant in this area will be wor"able and profitable because there is appropriate crowd of consumption and huge development space in the area. #ur restaurant will adapt business model of McDonald$s which is simple and have standardi%ed operation management, which is well renowned in the world. We have collected all the information about what is actually happening in the business at present and what customer wants in future, so we might do to improve and expand the business.
Project Description To Design and build bui ld “Burger House” on MM Alam &treet in Lahore. 'ollowing priority will be given to local merchants and contractors for all construction and design needs. The construction will meet all current building rules and regulations provided by Lahore Developmental Authority, (xcise and Taxation and will be completed on time, and within specific budget. The pro)ect reuires minimum *+ days to complete. The description relevant to design, construction and services are as below-
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The design and construction of Burger House” include• •
• • • •
•
• •
•
• •
•
• • •
• • •
• • • •
• •
• •
/iring of a 0eneral !ontractor Designing of 1estaurant Map which includes Single-storey covering a space of * meters while the remaining area is allocated for par"ing. The restaurant occupies the total area of +2 meters suare. /iring of an 3nterior Designer Designing of 3nterior walls , furniture , lights , art , floor +45 of area for diners so that customers will not disturb each other and feel comfortable when they are dinning *45 of area for other operations include drive6thru facility, storage room, bac" services, cash des" etc. &eating capacity for approximately *2 diners *2 tables for 7 servings per person which includes * couches and 2 leather tables with chairs. The aisles are wide enough so customers can wal" easily rather than be congested and get uncomfortable Two Drin" 1efill !orners 8include !o"e , 9epsi , &prite : ;estle itchener$s , + !ashiers , ? Waiters , + 'loor !leaners , + &ecurity 0uards , * @alet par"ing , * at Drive thru= &tate of the art open "itchen which show dinners that ma"es them more satisfied in terms of hygienic food. 'or >itchen we need 82 0rills , 2 #vens , 2 'ryers= &torage 1oom and Wal" in cooler should also be constructed. #ne Aluminum flush tube frame door consists of inches thic" glass and having a length of B$$B ft. with no boundaries. B 0la%e panel windows of glass plate inches of length and 5C5 ft. respectively Wooden 'looring in whole dining area. Multi %one air conditioning and heating unit 8* grills should be built in order to maintain the temperature inside dining area= 2 &urveillance cameras for security purposes 0la%ed walls with the history of food, culture and art mentioned respectively. 9lant 9ots should be place around the corners to ma"e the atmosphere cleaner. &ound system supporting acoustic live performances to ma"e customers en)oy the music. A small vacant area is for performances. + 9est "illers should be installed * on the entrance and other near the "itchen * &oft glow L(D lights, 2 flic"ers, + small hanging lamps which give a warm glow on tables. #ne wheel chair and two normal bathrooms 5 /and Dryer should be installed in washroom with hand saniti%ers. Page 7 3
• •
5 'ire (xtinguishers (mergency (xit
The services of the restaurant will include•
• •
• • • • • • • • • • • • •
Menu offering organic meals 8urgers , &tea"s , 1oasted !hic"en , 9i%%as , !offee4&ha"es and Desserts= 9urchase of raw material from the reliable suppliers 9roviding good uality of diet for our customers with the calories mentioned who is more health conscious. &ound system supporting acoustic live performances eautiful and healthy environment for diners #verall design that reflects the art, music, and food ;ew dishes according to customers reuirement Timings - *+-pm E *-5am 1egular trainings to staff Ta"e away facility 9ar"ing 'acility !ustomer 'eedbac" Deals 4 #ffers 'ree W3'3 accessibility for customers &ocial 3ntegration 8'aceboo" , Twitter , Myspace= 9romotions 4Advertisements
“Burger House” Layout: The layout of our restaurant plan shows the dine in tables, waiters, cash counter, drinks, kitchen, washroom, parking area and the drive thru facility. The layout will tell the basic idea of how to construct the restaurant with specific location designated to that area. This is just an overview of our restaurant how it looks like the elaboration regarding the project is explained in further WBS in which subordinates are assigned different roles that are managed by Team !ead and who has to report "roject #anager regarding the project in due time.
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itc!en Layout: The kitchen layout of our restaurant plan shows the storage area, ovens, grills, deep fryers and walk in cooler as shown below$
Project Delivera"les: The %eliverables are the goods or services that will be provided upon the completion of a project. &or our restaurant the project deliverables are as follow$ #S
#S N
%$9lanning 9hase !ompleted by *4B4*7
9romotional design 8menus, logos etc.=
9ermits : Licenses by +74B4*7
'ind a location, handling tax : insurance matters
Design and !onstruction of 1estaurant by *54F4*7
Mar"eting : grand opening
Wal" Through and &ign off by &ponsor by +?4F4+*7
/iring chef, cashier ,waiter , security guards !roc"ery , paintings, lights , decoration , dining tables etc.
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Project $"jectives: The objectives are statement that tells what project is trying to achieve in the specific time and it should be S#'(T. The objectives of our restaurant are as follows$
$"jectives
&riteria 'or (valuation
!omplete 1euirement for 9lan &ubmission by +4B4*7
9ermit #btained from Lahore Development Authority
/ire Designer and 0eneral !ontractor 80!= by *74B4*7
&ponsor Approval and &igned !ontracts
!omplete Design 9rocess +*4B4*7
&ponsor &ign #ff
!omplete !onstruction 1euirements by *54F4*7
!ontractor and 9ro)ect Manager &ign #ff
'inal 3nspection by +54F4*7
'inal 3nspection Document 1eceived
&ponsor Acceptance of !ompleted Wor" by +?4F4*7
&igned 'inal &ign #ff DocumentG
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)ssumption and &onstraints 'ssumptions are the positive factors which we perceive about being true but it may have negative constraints which are the hurdles in successful achievement of the project. )ere are the assumptions and constraints of our restaurant as follows$
)ssumptions
&onstraints
!ontractor will obtain permit from LDA
Limited udget E 1s 7. Million
Timeline E !ompletion within *+ #wner will hire a ualified !ontractor days #wner will hire a ualified 3nterior designer !ost of material will not increase more than *2H ;o labor issues 4 stri"es Page 7 %
Sta*e!older )nalysis Stakeholders are those who have stakes in your project how well it goes and the people who get benefit are the end users after completion of project. )ere we have the stakeholder analysis of our restaurant as follows$ Sta*e!older #nterior Designer
Needs
+ants , (pectations
!lear understanding of design vision
Wee"ly team meeting
&ufficient funds reuire for materials4supplies
Local .esidents
To be considered in the design
$/ner , Sponsor
'inal design and construction4design to meet Ilocal$ vision !ommunication 9lan #wner4&ponsor approval &ufficient cash flow
Project %eam
&ontractors ,Vendors
Authority to control pro)ect Jualified labor !ommunication 9lan Detailed plans4drawings !lear understanding of deliverables &ufficient funds to obtain materials4supplies
9rompt payment of invoices 1ecommendations for future business Design to achieve local recognition !ommunication of vision Milestone updates ;otification of opening ;eighborhood enhancement
9ro)ect on schedule and within budget Wee"ly status report Deliverables on schedule and within budget &uccess will solidify contract for sponsor$s next pro)ect Wee"ly group status meeting 9rompt payment of final invoices 1ecommendations for future business
The Burger House 9ro)ect is assigned to group members as belowProject 0anager: 3mranutt %eam Leader:
'uran utt
Su"-ordinates:
ho"har Page 7 $
+or* "rea* do/n structure 1+BS2 The construction of Burger House will begin one wee" after it is approved and the budget is made available. 3t will ta"e maximum 345 days to be fulfilled. We will spend three wee"s signing contracts and applying business license, nine wee"s to remodeling the restaurant, four wee"s to recruiting and training the staffs, and the last one wee" "eep all things in order and hold an opening ceremony. The total activity reuires 36 /ee*s The action schedule for the pro)ect is as follows. We will monitor all the activities and ma"e sure they would be finished on time. &o that the pro)ect could be implemented as we expect. The sub6ordinates are assigned a different role that are managed by Team lead and who has to report 9ro)ect Manager regarding the pro)ect. %eam Lead- 'uran utt .eport to : 3mran utt 89ro)ect Manager=
P!ase 3 7 .e8uirement 16 days2 y the end of Wee" #ne • •
'inding an appropriate location on MM Alam &treet for Burger House ;egotiate the reasonable rental of the site and sign the contract.
)ssigned to: Mudassar >
P!ase 4 7 Planning 139 days2 y the end of Wee" Two • • • • •
/ire a 0eneral !ontractor /ire an 3nterior Designer >ic" off meetings with sponsor 4 contractor 4 sta"eholder 'inali%ed a civil engineering plan &ubmit plan to city
y the end of Wee" Three • •
Apply for individual business license from Lahore Developmental Authority Apply for tax registration from (xcise and Taxation Department
)ssigned to: Mudassar > Page 7 2
P!ase 7 &onstruction 1; days2 By t!e end o' +ee*
1ough 'raming
By t!e end o' +ee*
1oof !onstruction !eiling !onstruction (mergency (xit
By t!e end o' +ee* Si • •
>itchen !onstruction Washroom !onstruction
By t!e end o' +ee* Seven • •
Ma"ing of Drive6Thru 9ar"ing !onstruction
By t!e end o' +ee* (ig!t • • • •
(lectricity Distribution 0as Distribution Water Distribution !ommunication and &ecurity
By t!e end o' +ee* Nine • • •
Wall 'inishes 8 9aint , Tiles , Designing= Washroom Tiles 9lumbing 'ixtures
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By t!e end o' +ee* %en
Multi %one air conditioning and heating unit Aluminum flush tube frame door consists of inches thic" glass and having a length of B$$B ft. with no boundaries. B 0la%e panel windows of glass plate inches of length and 5C5 ft. respectively
By t!e end o' +ee* (leven • • •
'loor 'inishing 3nterior Doors (xterior Doors
By t!e end o' +ee* %/elve • • • • •
>itchen 'urnished 3nstallation of (uipment$s 8'ryer$s , 0rills , #vens , Water in cooler= #ther (lectrical &ystems 80enerator , K9& !onnections= 3nstallation of !omputer (uipment$s 'ire (xtinguishers
)ssigned to: M.&hei"h
P!ase 9 7 Decorating 16 days2 By t!e end o' +ee* %!irteen • • • • • • • • • •
Decorate the restaurant 0la%ed walls with the history of food, culture and art mentioned respectively 3nstallation of 'urniture * &oft glow L(D lights, 2 flic"ers, + small hanging !ashier Des" &ound system &urveillance !ameras 9est "illers /and Dryer4&aniti%er 9lant 9ots
)ssigned to: <.Ali Page 7 11
P!ase = 7 %raining and )dvertising 139 days2 By t!e end o' +ee*
Ma"e the regulation system for employees &wipe card access @alid (ntry !ard Training new staff 1estaurant uniue get6up 8lue 9olo$s and lac" 9ants= @ideo based lectures to employees !ustomer &atisfaction
By t!e end o' +ee*
Decide on the range of diets for retail and procurement channel details @isa Debit4!redit !ard Machines for online payments. KA; registered ;umber #nline Website #rder new materials based on the decision made. !hec" and accept the decorating pro)ect. 9ublici%e the new fast6food restaurant opening to those will6being customers 9aper Advertisements &ocial Advertising 8'aceboo" , Twitter, Myspace=
)ssigned to: <.Ali
P!ase ; 7 &losing 139 days2 By t!e end o' +ee* Siteen • • •
'inal 3nspection 9unch list with all the items 'inal wal" through with sponsor
By t!e end o' +ee* Seventeen • •
!leaning of restaurant #pening a holding ceremony
)ssigned to: <.Ali
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Budgeting .ental cost- The new premises would cost .s 3=5>555 per mont! Decorating: 1s 24 ㎡+.s 35> 55>555 in all6pac"ed price. (8uipment- The cost of euipment in the restaurant would be-
Dining &upplies!ash 1egister
5, *,
Dining table and dining chair
5,
!leaning
*,
Drin"ing machines
7,
#ther
2,
%otal:
?> 55>555
Budgets: The annual increase in the operating budget would be-
Wages
2,
Ktilities
+,
(uipment maintenance
+2,
3nternet fee
*,
Telephone charge
7,
%otal:
35> 55>555
Pu"lic .elations:
Mar"et 1esearch
*,
9romotions 4 Ads
*,
1is" 43nsurance
455>555
%otal &ost o' Project: 3? Lac @ 35 Lac @ ? Lac @ 35 Lac @ 9 Lac Page 7 13
A =5 0illion .upees
.is* 0anagement 9rior to implementation of the urger /ouse pro)ect, it is necessary to loo" at the pro)ect from different perspective. efore putting the plan into practice, we find that the following problems might affect the successful completion of the pro)ect.
People-related: • • •
The new employees may not be satisfied with the wages. The new employees may not be good at this )ob at all. 'or a new restaurant, people may doubt about the credit of it when they come to us at the first time.
%ime-related: •
•
The newly ordered raw materials may not arrive in time causing delay in the opening of the new restaurant. The decoration in the new restaurant cannot be finished on time.
Service-related: • •
The loan may not be obtained from the sta"e holders in time. The new dishes may not cater to the interests of the customer.
We may not be able to purchase the materials at the lowest price from the supplier. &ince it is impossible to remove all the ris"s, the restaurant manager deems he is able to control and manage them.
&ome precautionary measures to overcome ris" factor which are as follows•
•
• •
•
Try to avoid the ris"s, for example, ma"e sure the new staffs could accept the monthly wage in the interviewing !arry out mar"et research among target customers to improve the popularity and the diversity of the restaurant Monitor the lead time to ma"e sure the materials arrive on time. !ontinual improvement in food and try to achieve maximum customer satisfaction Try to have a good relationship with suppliers so they deliver you on time. Page 7 16
&et aside a certain percentage of the total budget as contingency allowance to ta"e account of the unexpected ris" .
Wages 83ncrease=
2,
1epair
+,
1aw Material
*,
#perational !ost
*2,
%otal:
.s =55>555
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Cuality 0anagement Cuality Plan Purpose The purpose of the Juality 9lan is to define Ihow$ uality will be achieved and managed throughout various pro)ect phases.
Cuality Plan Processes This document identifies the activities, processes, and procedures used to manage the “Burger House” uality management plan. 3t is based on the premise that uality is achieved when the pro)ect meets and exceeds sta"eholder expectations. The plan identifies and defines Juality Management roles and responsibilities, standards, methods, and review reuirements that will be applied to our restaurant pro)ect.
Project $vervie/ The restaurant has built a successful business by serving excellent food accompanied by service, at reasonable prices, in a clean, well6maintained facility. The uality standards ensure that customers will remain loyal and visit our restaurants again and again. We have focused much on uality organic food and we simply canNt afford to disappoint our customer because there satisfaction is our success.
Cuality Standards The following uality standards defined by the company that will meet on day to day operations as below• • • • •
'ood >itchen Dining Area &ervice !leanliness
Cuality 0anagers .esponsi"ilities Juality Manager is responsible for managing all the activities, processes of uality management system and ensuring that the customers$ "ey expectations have accurately being identified and met.
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Project Cuality &ontrol Project Delivera"les - These are set of outcomes that need to be fulfilled in a certain order in order to maintain the uality of “Burger House”> which are as followsMilestone
Deliverable
Restaurant Running
• • • •
Quality
• • • •
$raining
• •
&'uipment
• • •
Suppliers
• • •
Inventory Management System Storage Area Product Preparation Area Labeling / Dating of product Safety Standards enc!mar"ing Services #leanliness %R Personal Development Installation of e'uipment Qualified $ec!nicians Safety Manuals Product / Material re'uired Proposals Supplier /customer relations!ip
Project )udits and Cuality .evie/ Juality audit is a structured review to determine whether the pro)ect activates comply with policies, rules and regulations of the reuired pro)ect. 3n case of Burger House the following uality audit report is reviewed and match with the pro)ect in order to avoid any future losses. Project Cuality )udit .evie/
Planned Date
Cuality .evie/ )uditor
&omments
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9ues and 9eguations
!ertificates 3&# , enchmar"ing , &afety Manuals
Faciit: Sa+et:
9est 3nspection , Doors , /andles , Lights
Food Sa+et:
'ood items inspection , optimum temperature
3nspected by Juality Manager
0anagement (scalation Plan (scalation plan is formal process to highlight an issue to senior authority, if there is a road bloc" coming in the ma"ing “Burger House” e.g. manager4wor"er is not willing to or unable to complete the activity in given time it is necessary to escalate the pro)ect to higher authority for completion , Pro"lem
(scalation Level
0anagement %itle
Name
/igh
9ro)ect Manager
3mran
Medium
Team Leader
'uran
•
•
Low
&ub Eordinates
Mudassar , Mohasin ,
• •
(mployee unwillingness Absenteeism Activity Delays 1iots
3f sub6ordinates are unable to complete the activity from its employees due to problems mentioned above then he should report to his team leader and brief him about the pro)ect, if team lead is unable to perform the tas" he should escalate to pro)ect manager to ta"e measures in order to complete the tas".
Cuality %eam .oles E .esponsi"ilities Juality managers plan, direct or coordinate uality assurance programs and formulate uality control policies. They also wor" to improve an organi%ationNs efficiency and profitability by reducing waste.
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Project %eam .ole
C) .esponsi"ilities
C& .esponsi"ilities
#perational 9rocess
Juality Audit
&upplier
3&# certified , &afety Manuals /iring and Training of employees with uality standards Maintain Juality &tandards
3ncoming 3nspection
3mprovement
3dentify 9roblems
3mprove uality of product
Training
3nspection Tools 4&oftware
Cuality Plan )udits The uality plan audit log is a general review of the pro)ect activates regarding policies, rules and regulations , any issue regarding uality control which includes cleanliness, service, food arises should be resolved in time. &ome of the activities of Burger House” need to be resolved are as belowCuality .evie/ Date
)ctivity .evie/ed
#ssue
.esolution
9est 3nspection
3nsects observed
3nsect >iller on main door
!leanliness
Washroom showers lea"age
&hould be replaced with new showers
'ood
Late &erving
Training
Cuality Plan )pproval A uality plan is a document that is used to specify the procedures and resources that will be needed to carry out a pro)ect. To achieve the tas" there are set of uality ob)ectives that needs to be achieved in order to ma"e the pro)ect successful. The uality plan is seuence of steps that has to be prepared, and then approved by the pro)ect manager. Burger House is well defined uality plan and it$s prepared by uality manager with the help of pro)ect sponsors.
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Prepared "y
3mran utt 89ro)ect Manager= 'uran utt 8Team Lead= : &ubordinates
)pproved "y 0 8Juality Manager=
Project &ommunication Plan: The plan is to communicate with the different team members, designer, architecture and sta"eholders of Burger House Project freuently with the following method and communication during the pro)ect involves either meeting if reuired or (mail with specific document type. The communication regarding our pro)ect is explained as belowFA $rganiGed,.evie/
$A$vervie/ Project
P H Sponsor 0 %eam Designer )rc!itect H& 0
&!arter Project Scope +BS Project Sc!edule .eports
DistB 0et!od %ype
0em"er Project
Doc
O
# O
#nce
Meeting4 (mail Word
O
# O
#nce
Meeting4 (mail Word
# O
#nce
Meeting4 (mail Word
# O # O
O
O
O O Wee"ly Meeting4 (mail Word O #nce
Meeting4 (mail (xcel Page 7 #0
Sign-o''
O( O
Meeting4 (mail Word O #nce
Word O( O
O #nce
Meeting4 (mail
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