Professional Documents
Culture Documents
SUBMITTED TO:
Prof. NAVEED SAEED
DATE: 9TH JUNE,2014
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:
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3 Fire Extinguishers
Emergency Exit
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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:
IS
Planning Phase Completed by
1/6/14
IS NOT
Promotional design (menus, logos
etc.)
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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:
Objectives
Complete Construction
Requirements by 13/09/14
Assumptions
Constraints
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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:
Stakeholder
Interior
Designer
Needs
Wants / Expectations
Local
Residents
Owner /
Sponsor
Project
Team
Contractors
/Vendors
Furqan Butt
Sub-ordinates:
Rough Framing
Roof Construction
Ceiling Construction
Emergency Exit
Kitchen Construction
Washroom Construction
Making of Drive-Thru
Parking Construction
Electricity Distribution
Gas Distribution
Water Distribution
Communication and Security
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Floor Finishing
Interior Doors
Exterior Doors
Kitchen Furnished
Installation of Equipments (Fryers , Grills , Ovens , Water in cooler)
Other Electrical Systems (Generator , UPS Connections)
Installation of Computer Equipments
Fire Extinguishers
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)
Final Inspection
Punch list with all the items
Final walk through with sponsor
Cleaning of restaurant
Opening a holding ceremony
Budgeting
Rental cost: The new premises would cost Rs 150,000 per month
Decorating: Rs 500/2000=Rs 10, 00,000 in all-packed price.
Equipment: The cost of equipment in the restaurant would be:
Dining Supplies:
Cash Register
300,000
10,000
300,000
Cleaning
100,000
Drinking machines
40,000
Other
50,000
Total:
8, 00,000
500,000
Utilities
200,000
Equipment maintenance
250,000
Internet fee
10,000
Telephone charge
40,000
Total:
10, 00,000
Public Relations:
Market Research
100,000
Promotions / Ads
100,000
Risk /Insurance
200,000
Risk Management
Prior 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:
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.
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.
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Wages (Increase)
50,000
Repair
200,000
Raw Material
100,000
Operational Cost
150,000
Total:
Rs 500,000
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Quality Management
Quality Plan Purpose
The purpose of the Quality Plan is to define how quality will be achieved and managed
throughout various project phases.
Project Overview
The 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 Standards
The following quality standards defined by the company that will meet on day to day
operations as below:
Food
Kitchen
Dining Area
Service
Cleanliness
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Deliverable
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
Product / Material required
Proposals
Supplier /customer relationship
Suppliers
Planned
Date
Quality Review
Auditor
Comments
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Rules and
Regulations
Certificates ISO ,
Benchmarking ,
Safety Manuals
Facility Safety
Pest Inspection ,
Doors , Handles ,
Lights
Food Safety
Food items
inspection ,
optimum
temperature
Escalation
Level
Management Title
Name
High
Project Manager
Imran
Medium
Team Leader
Furqan
Low
Sub ordinates
Mudassar ,
Mohasin , Jehanzeb
Employee
unwillingness
Absenteeism
Activity Delays
Riots
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.
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QA Responsibilities
QC Responsibilities
Operational Process
Quality Audit
Supplier
Improvement
Identify Problems
Training
Incoming Inspection
Activity
Reviewed
Issue
Resolution
Pest Inspection
Insects observed
Cleanliness
Washroom showers
leakage
Food
Late Serving
Training
Prepared by
O=Overview
Project
P
G
Sponsor M Team
Designer Architect GC M Freq.
Member
Project
Charter
Project
Scope
WBS
Project
Schedule
Reports
Doc
Dist. Method
Type
O X
Once
O X
Once
O X
Once
O X
O X
Sign-off
XO X
Final
Report to
stakehold
er
Word
XO X
X Once
Meeting/ Email
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