SUBMITTED BY
Imran Farooq (Project Manager)L1S11BBAM0013
Furqan Butt (Team Lead)L1S11BBAM0001
Mohasin Sheikh (Sub-ordinate)L1S11BBAM2087
Jehanzaib Ali (Sub-ordinate)L1S11BBAM2016
Mudassar Khokhar (Sub-ordinate)L1S11BBAM0163
SUBMITTED TO:Prof. NAVEED SAEED
DATE: 9TH JUNE,2014Project 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
quality of food for our customers.
Business Needs
Currently, 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 market 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 makes 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. Opening a restaurant in this area will be workable and
profitable because there is appropriate crowd of consumption and
huge development space in the area. Our restaurant will adapt
business model of McDonalds which is simple and have standardized
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 Burger House on MM Alam Street in Lahore.
Following 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, Excise and Taxation and will be completed
on time, and within specific budget. The project requires minimum
120 days to complete. The description relevant to design,
construction and services are as below:
The design and construction of Burger House include:
Hiring of a General Contractor Designing of Restaurant Map which
includes Single-storey covering a space of 100 meters while the
remaining area is allocated for parking. The restaurant occupies
the total area of 250 meters square. Hiring of an Interior Designer
Designing of Interior walls , furniture , lights , art , floor 2/3
of area for diners so that customers will not disturb each other
and feel comfortable when they are dinning 1/3 of area for other
operations include drive-thru facility, storage room, back
services, cash desk etc. Seating capacity for approximately 15
diners 15 tables for 4 servings per person which includes 10
couches and 5 leather tables with chairs. The aisles are wide
enough so customers can walk easily rather than be congested and
get uncomfortable
Two Drink Refill Corners (include Coke , Pepsi , Sprite &
Nestle Juices) Hire 20 work force include (5 Kitcheners , 2
Cashiers , 7 Waiters , 2 Floor Cleaners , 2 Security Guards , 1
Valet parking , 1 at Drive thru) State of the art open kitchen
which show dinners that makes them more satisfied in terms of
hygienic food. For Kitchen we need (5 Grills , 5 Ovens , 5 Fryers)
Storage Room and Walk in cooler should also be constructed. One
Aluminum flush tube frame door consists of inches thick glass and
having a length of 66 ft. with no boundaries. 6 Glaze panel windows
of glass plate inches of length and 3*3 ft. respectively Wooden
Flooring in whole dining area. Multi zone air conditioning and
heating unit (10 grills should be built in order to maintain the
temperature inside dining area) 5 Surveillance cameras for security
purposes Glazed walls with the history of food, culture and art
mentioned respectively. Plant Pots should be place around the
corners to make the atmosphere cleaner. Sound system supporting
acoustic live performances to make customers enjoy the music. A
small vacant area is for performances. 2 Pest killers should be
installed 1 on the entrance and other near the kitchen 100 Soft
glow LED lights, 5 flickers, 20 small hanging lamps which give a
warm glow on tables. One wheel chair and two normal bathrooms 3
Hand Dryer should be installed in washroom with hand sanitizers. 3
Fire Extinguishers Emergency ExitThe services of the restaurant
will include: Menu offering organic meals (Burgers , Steaks ,
Roasted Chicken , Pizzas , Coffee/Shakes and Desserts) Purchase of
raw material from the reliable suppliers Providing good quality of
diet for our customers with the calories mentioned who is more
health conscious. Sound system supporting acoustic live
performances Beautiful and healthy environment for diners Overall
design that reflects the art, music, and food New dishes according
to customers requirement Timings : 12:00pm 1:30am Regular trainings
to staff Take away facility Parking Facility Customer Feedback
Deals / Offers Free WIFI accessibility for customers Social
Integration (Facebook , Twitter , Myspace) Promotions
/Advertisements
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 sub-ordinates are assigned
different roles that are managed by Team Lead and who has to report
Project Manager regarding the project in due time.
Kitchen Layout: The kitchen layout of our restaurant plan shows
the storage area, ovens, grills, deep fryers and walk in cooler as
shown below:
Project Deliverables: The Deliverables are the goods or services
that will be provided upon the completion of a project. For our
restaurant the project deliverables are as follow:ISIS NOT
Planning Phase Completed by 1/6/14Promotional design (menus,
logos etc.)
Permits & Licenses by 24/6/14Find a location, handling tax
& insurance matters
Design and Construction of Restaurant by 13/09/14Marketing &
grand opening
Walk Through and Sign off by Sponsor by 27/09/2014Hiring chef,
cashier ,waiter , security guards
Crockery , paintings, lights , decoration , dining tables
etc.
Project Objectives: The objectives are statement that tells what
project is trying to achieve in the specific time and it should be
SMART. The objectives of our restaurant are as
follows:ObjectivesCriteria for Evaluation
Complete Requirement for Plan Submission by 2/6/14Permit
Obtained from Lahore Development Authority
Hire Designer and General Contractor (GC) by 14/6/14Sponsor
Approval and Signed Contracts
5
Complete Design Process 21/6/14Sponsor Sign Off
Complete Construction Requirements by 13/09/14Contractor and
Project Manager Sign Off
Final Inspection by 23/09/14Final Inspection Document
Received
Sponsor Acceptance of Completed Work by 27/09/14Signed Final
Sign Off Document
Assumption and Constraints
Assumptions 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. Here are the
assumptions and constraints of our restaurant as
follows:AssumptionsConstraints
Contractor will obtain permit from LDALimited Budget Rs 4.0
Million
Owner will hire a qualified ContractorTimeline Completion within
120 days
Owner will hire a qualified Interior designer
Cost of material will not increase more than 15%
No labor issues / strikes
Stakeholder Analysis
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. Here we have the stakeholder analysis of our
restaurant as follows:
StakeholderNeedsWants / Expectations
InteriorClear understanding of design visionWeekly team
meeting
Prompt payment of invoices
DesignerRecommendations for future business
Sufficient funds require for materials/supplies
Design to achieve local recognition
Communication of vision
LocalTo be considered in the designMilestone updates
ResidentsNotification of opening
Neighborhood enhancement
Owner /Final design and construction/design to meet localProject
on schedule and within budget
vision
SponsorWeekly status report
Communication Plan
Owner/Sponsor approval
Sufficient cash flowDeliverables on schedule and within
budget
Project TeamAuthority to control projectSuccess will solidify
contract for sponsors next project
Qualified laborWeekly group status meeting
Communication Plan
Detailed plans/drawingsPrompt payment of final invoices
ContractorsClear understanding of deliverables
Recommendations for future business
/VendorsSufficient funds to obtain materials/supplies
The Burger House Project is assigned to group members as
below:Project Manager: ImranButtTeam Leader: Furqan
ButtSub-ordinates: Jehanzaib Ali, Mohasin Sheikh, Mudassar
KhokharWork break down structure (WBS)The construction of Burger
House will begin one week after it is approved and the budget is
made available. It will take maximum 120 days to be fulfilled. We
will spend three weeks signing contracts and applying business
license, nine weeks to remodeling the restaurant, four weeks to
recruiting and training the staffs, and the last one week keep all
things in order and hold an opening ceremony. The total activity
requires 17 weeks The action schedule for the project is as
follows. We will monitor all the activities and make sure they
would be finished on time. So that the project could be implemented
as we expect. The sub-ordinates are assigned a different role that
are managed by Team lead and who has to report Project Manager
regarding the project. Team Lead: Furqan ButtReport to : Imran Butt
(Project Manager)Phase 1 Requirement (7 days)By the end of Week One
Finding an appropriate location on MM Alam Street for Burger House
Negotiate the reasonable rental of the site and sign the
contract.
Assigned to: Mudassar K
Phase 2 Planning (14 days)By the end of Week Two Hire a General
Contractor Hire an Interior Designer Kick off meetings with sponsor
/ contractor / stakeholder Finalized a civil engineering plan
Submit plan to city
By the end of Week Three Apply for individual business license
from Lahore Developmental Authority Apply for tax registration from
Excise and Taxation Department
Assigned to: Mudassar KPhase 3 Construction (63 days)By the end
of Week Four Rough Framing
By the end of Week Five Roof Construction Ceiling Construction
Emergency Exit
By the end of Week Six Kitchen Construction Washroom
Construction
By the end of Week Seven Making of Drive-Thru Parking
Construction
By the end of Week Eight Electricity Distribution Gas
Distribution Water Distribution Communication and Security
By the end of Week Nine Wall Finishes ( Paint , Tiles ,
Designing) Washroom Tiles Plumbing Fixtures
By the end of Week Ten Multi zone air conditioning and heating
unit Aluminum flush tube frame door consists of inches thick glass
and having a length of 66 ft. with no boundaries. 6 Glaze panel
windows of glass plate inches of length and 3*3 ft.
respectively
By the end of Week Eleven Floor Finishing Interior Doors
Exterior Doors
By the end of Week Twelve Kitchen Furnished Installation of
Equipments (Fryers , Grills , Ovens , Water in cooler) Other
Electrical Systems (Generator , UPS Connections) Installation of
Computer Equipments Fire ExtinguishersAssigned to: M.Sheikh
Phase 4 Decorating (7 days)By the end of Week Thirteen Decorate
the restaurant Glazed walls with the history of food, culture and
art mentioned respectively Installation of Furniture 100 Soft glow
LED lights, 5 flickers, 20 small hanging Cashier Desk Sound system
Surveillance Cameras Pest killers Hand Dryer/Sanitizer Plant
Pots
Assigned to: J.AliPhase 5 Training and Advertising (14 days)By
the end of Week Fourteen Make the regulation system for employees
Swipe card access Valid Entry Card Training new staff Restaurant
unique get-up (Blue Polos and Black Pants) Video based lectures to
employees Customer Satisfaction
By the end of Week Fifteen Decide on the range of diets for
retail and procurement channel details Visa Debit/Credit Card
Machines for online payments. UAN registered Number Online Website
Order new materials based on the decision made. Check and accept
the decorating project. Publicize the new fast-food restaurant
opening to those will-being customers Paper Advertisements Social
Advertising (Facebook , Twitter, Myspace)Assigned to: J.Ali
Phase 6 Closing (14 days)By the end of Week Sixteen Final
Inspection Punch list with all the items Final walk through with
sponsor
By the end of Week Seventeen Cleaning of restaurant Opening a
holding ceremonyAssigned to: J.Ali
BudgetingRental cost: The new premises would cost Rs 150,000 per
monthDecorating: Rs 500/2000=Rs 10, 00,000 in all-packed
price.Equipment: The cost of equipment in the restaurant would be:
Dining Supplies: 300,000 Cash Register 10,000 Dining table and
dining chair 300,000 Cleaning 100,000 Drinking machines 40,000
Other 50,000 Total: 8, 00,000Budgets: The annual increase in the
operating budget would be: Wages 500,000 Utilities 200,000
Equipment maintenance 250,000 Internet fee 10,000 Telephone charge
40,000 Total: 10, 00,000Public Relations: Market Research 100,000
Promotions / Ads 100,000 Risk /Insurance 200,000Total Cost of
Project: 18 Lac + 10 Lac + 8 Lac + 10 Lac + 4 Lac= 5.0 Million
RupeesRisk ManagementPrior to implementation of the Burger House
project, it is necessary to look at the project from different
perspective. Before putting the plan into practice, we find that
the following problems might affect the successful completion of
the project. People-related: The new employees may not be satisfied
with the wages. The new employees may not be good at this job at
all. For a new restaurant, people may doubt about the credit of it
when they come to us at the first time.
Time-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 stake
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. Since it is impossible to remove
all the risks, the restaurant manager deems he is able to control
and manage them. Some precautionary measures to overcome risk
factor which are as follows: Try to avoid the risks, for example,
make sure the new staffs could accept the monthly wage in the
interviewing Carry out market research among target customers to
improve the popularity and the diversity of the restaurant Monitor
the lead time to make sure the materials arrive on time. Continual
improvement in food and try to achieve maximum customer
satisfaction Try to have a good relationship with suppliers so they
deliver you on time.Set aside a certain percentage of the total
budget as contingency allowance to take account of the unexpected
risk.
Wages (Increase) 50,000Repair 200,000Raw Material
100,000Operational Cost 150,000Total: Rs 500,000
Quality ManagementQuality Plan Purpose The purpose of the
Quality Plan is to define how quality will be achieved and managed
throughout various project phases.
Quality Plan ProcessesThis document identifies the activities,
processes, and procedures used to manage the Burger House quality
management plan. It is based on the premise that quality is
achieved when the project meets and exceeds stakeholder
expectations. The plan identifies and defines Quality Management
roles and responsibilities, standards, methods, and review
requirements that will be applied to our restaurant project.
Project OverviewThe restaurant has built a successful business
by serving excellent food accompanied by service, at reasonable
prices, in a clean, well-maintained facility. The quality standards
ensure that customers will remain loyal and visit our restaurants
again and again. We have focused much on quality organic food and
we simply can't afford to disappoint our customer because there
satisfaction is our success.
Quality StandardsThe following quality standards defined by the
company that will meet on day to day operations as below: Food
Kitchen Dining Area Service CleanlinessQuality Managers
ResponsibilitiesQuality Manager is responsible for managing all the
activities, processes of quality management system and ensuring
that the customers key expectations have accurately being
identified and met.
Project Quality ControlProject Deliverables: These are set of
outcomes that need to be fulfilled in a certain order in order to
maintain the quality of Burger House, which are as
follows:MilestoneDeliverable
Restaurant Running Inventory Management System Storage Area
Product Preparation Area Labeling / Dating of product
Quality Safety Standards Benchmarking Services Cleanliness
Training HR Personal Development
Equipment Installation of equipment Qualified Technicians Safety
Manuals
Suppliers Product / Material required Proposals Supplier
/customer relationship
Project Audits and Quality ReviewQuality audit is a structured
review to determine whether the project activates comply with
policies, rules and regulations of the required project. In case of
Burger House the following quality audit report is reviewed and
match with the project in order to avoid any future losses.Project
Quality Audit ReviewPlanned DateQuality Review AuditorComments
Rules and Regulations
Certificates ISO , Benchmarking , Safety Manuals
Inspected by Quality Manager
Facility Safety
Pest Inspection , Doors , Handles , Lights
Food Safety
Food items inspection , optimum temperature
Management Escalation PlanEscalation plan is formal process to
highlight an issue to senior authority, if there is a road block
coming in the making Burger House e.g. manager/worker is not
willing to or unable to complete the activity in given time it is
necessary to escalate the project to higher authority for
completion.Escalation LevelManagement TitleNameProblem
HighProject ManagerImran Employee unwillingness Absenteeism
Activity Delays Riots
MediumTeam Leader Furqan
LowSub ordinates Mudassar , Mohasin , Jehanzeb
If sub-ordinates 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 project, if team lead is
unable to perform the task he should escalate to project manager to
take measures in order to complete the task.
Quality Team Roles & Responsibilities Quality managers plan,
direct or coordinate quality assurance programs and formulate
quality control policies. They also work to improve an
organization's efficiency and profitability by reducing
waste.Project Team RoleQA ResponsibilitiesQC Responsibilities
Operational Process ISO certified , Safety Manuals Quality
Audit
Training Hiring and Training of employees with quality
standardsInspection Tools /Software
SupplierMaintain Quality StandardsIncoming Inspection
ImprovementIdentify ProblemsImprove quality of product
Quality Plan AuditsThe quality plan audit log is a general
review of the project activates regarding policies, rules and
regulations , any issue regarding quality control which includes
cleanliness, service, food arises should be resolved in time. Some
of the activities of Burger House need to be resolved are as
below:Quality Review DateActivity ReviewedIssueResolution
Pest InspectionInsects observedInsect Killer on main door
CleanlinessWashroom showers leakageShould be replaced with new
showers
FoodLate ServingTraining
Quality Plan Approval Aquality planis a document that is used to
specify the procedures and resources that will be needed to carry
out a project. To achieve the task there are set of quality
objectives that needs to be achieved in order to make the project
successful. The quality plan is sequence of steps that has to be
prepared, and then approved by the project manager. Burger House is
well defined quality plan and its prepared by quality manager with
the help of project sponsors.
Prepared by Imran Butt (Project Manager) Furqan Butt (Team Lead)
& SubordinatesApproved by M (Quality Manager)
Project Communication Plan:
The plan is to communicate with the different team members,
designer, architecture and stakeholders of Burger House Project
frequently with the following method and communication during the
project involves either meeting if required or Email with specific
document type. The communication regarding our project is explained
as below:
X= Organized/Review O=Overview
ProjectDoc
SponsorPMTeamDesignerArchitectGCGMFreq.Dist. Method
Type
Member
ProjectXOXOnceMeeting/ EmailWord
Charter
ProjectXOXOnceMeeting/ EmailWord
Scope
WBSOXOnceMeeting/ EmailWord
ProjectOXXXXXWeeklyMeeting/ EmailWord
Schedule
ReportsOXXOnceMeeting/ EmailExcel
Sign-off X
O
X
XOnceMeeting/ Email
Word
Final Report to stakeholderXOX
X
OnceMeeting/ EmailWord
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