Project Management and Scheduling: Candy Restaurant - Example

Introduction

Candy Restaurant board has recently located space for the premises and approved the project to prepare it for business. This project will culminate in the creation of a seating area and the furniture, a kitchen, a food store, and a waste dumping area. Candy’s management supports a business strategy of delivering delicious menus which improve the consumers’ productivity and health for greater quality of life in the futures. While other fast food joints are currently available virtually everywhere in the market, Candy believes that innovative menus coupled with exemplary services will enable the staffs to create solutions which are far better that what is presently being offered by its market rivals. It is this spirit of success that the management is keen to transform the premises for effective delivery of services in a way that creates a strong mutual relationship with the clients.

• • Project Management Approach

The Project Manager (PM) will enjoy the most powers and responsibility for coordinating and supervising this facelift project according to this Project Plan. Her team will comprise of carpenters, plumbers, painters, masons, electricians, and quality assurance teams specialized in those fields. The PM will gather all resources to succeed in planning and implementing the project (Ajam, 2014; Daniels, 2002). This project plan will be assessed and sanctioned by the project owner. The owner will also reserve the right to determine what they believe should be bought and the quantity of the materials. Any authority delegated by the PM will be done in writing and be approved by the Owner. The project staffs will be under the obligation to work towards meeting the project goals throughout its successful implementation (Heldman, Baca, Jansen, & Jansen, 2007). The PM is responsible for coordinating the project’s staffs for the maximum utilization of each resource of the project in order to deliver the best deliverables.

• • Project Scope

The scope of Candy Project includes the design, development and testing of the restaurant facilities premises for use. The project outcomes are expected to meet or surpass the plan of various restaurant standards (Heldman, Baca, Jansen, & Jansen, 2007). This project’s scope also includes securing of all licenses, manuals, and training resources to be used by the staffs during the normal business operations. The project will be deemed to be complete when the kitchen, seating area, toilets, surfaces, furniture and operational licenses have been effectively secured or provided. All Candy’s project work will be outsourced to two companies: one that is proficient in design and the other, construction (Ajam, 2014). This project’s scope does not encompass any variations to standard operating mechanisms. As such, any attempt to revise the design of the construction or the materials will be considered to be beyond the scope of the work.

• • Milestones

The chart below covers the key milestones for the Candy Project. The chart consists only of key project milestones like conclusion of major project phases (Heldman, Baca, Jansen, & Jansen, 2007). The Project Team contends that there may be finer milestones, which are excluded from this diagram because they are already covered in the Work Breakdown Structure (WBS). In the event that a preparation delay which may affect a milestone or the scope of time occurs, the PM will be notified straightaway in order to facilitate more proactive interventions to be implemented to correct variations in major elements of the scope (Heldman, Baca, Jansen, & Jansen, 2007). The PM will relay any approved alterations of these major milestones or timelines to members of the project team within a reasonable duration.

Major Milestone

Description

Date

Complete gathering of resources

All project resources for Candy must be secured and transported to the site two days in advance in readiness for the work

6/02/16

Complete Candy Restaurant redesign

This is the theoretical creation of the layout of the restaurant and its functionalities

6/07/16

Complete marking of the interior space

All lines of partition to be marked in readiness for partition.

6/09/16

Complete Partition of the restaurant space with aluminum, glass and fixing of internal doors windows.

The project team will have completed the partition of the room into seating area, dining room, cashier’s chamber, and reception.

6/12/16

Complete fixing of the mechanicals and electricals

Complete installation and documentation of the necessary piping systems and electricals to allow fixing of the electronic appliances

6/15/16

• • Complete fixing of the surfaces

• • The flooring, walls and the ceiling will be considered complete with tiles having been fixed and the necessary painting done

• • 6/21/16

• • Complete installation of electronics

• • The restaurant will be fitted with video and television screens, refrigerators, cookers, and closed circuit television (CCTV) cameras for entertainment, information and security

• • 6/25/16

• • Staff Training and Complete testing of the fittings and fixtures.

• • The day will be marked by the complete testing of the electricals, electronics, furniture, mechanicals and staff training on how to operate the restaurant’s various facilities and clients

• • 6/27/16

• • Acquisition of operational licenses and opening the restaurant for business

• • The staffs shall have received the necessary training on how to operate the business’s facilities. They will also be considered to have internalized the restaurant’s mission and organizational culture.

• • 6/30/16

• • Staffing Management Plan

The Candy Project team will be primarily outsourced to two companies. All activities will be executed by the outsourced parties. Staffing for the project will be as follows:

• Project Manager (1 position) will be in charge of the overall running of the Candy Project. The PM will be in charge of planning, designing, and organizing all activities, changes, supervision, reporting to the owner, communication, conducting performance appraisal, hirings, and coordination of the immediate line staffs (Ajam, 2014; Daniels, 2002).
• Senior Architect (1 position) will be responsible for designing and drawing all the restaurant’s partitions based on the proposal made by the owner and ensuring that the theoretical design reflects the practical design. The architect may recommend changes to the original design of the restaurant to the owner for approval if there is need. The parties will then liaise with the PM to ensure that the changes are communicated to the project team as soon as it will be reasonable to minimize the costs.
• Plumbers (4 positions) responsible for fixing the water system in the restaurant including the taps, water heaters and coolants, piping system, showers and testing them to ensure they are functionally adequate.
• Electricians (3 positions) will be responsible for fixing the electricals including the wiring, the artificial lighting systems, and electric outlets for connecting various electronic appliances. At least one of them should have knowledge in connecting various electronic appliances to power in order to minimize the cost of hiring more staffs
• Masons (4 positions) will be responsible for doing the walls, the floors and other surfaces for better outlook.
• Painter (2 positions) will be responsible for painting the walls and other surfaces after the completion of the plumbing, electrical and surface work.
• Carpenter (4 positions) will be responsible for creating proper wooden surfaces such as benches and other related furniture in the restaurant.
• Quality Specialist (QS) (1 position) will be responsible for enabling the PM in establishing quality assurance standards. The QS will also be in charge of maintaining quality control and assurance records during the course of implementing the project. The QS will report to the PM. The PM will then furnish the functional manager with relevant information regarding performance evaluations.
• Technical Writer (1 position) will be responsible for collating all paperwork relating to the project and report them in organizational presentations. The individual will be responsible for helping the PM in configuring various modalities of the management and making corrections to it for proper record keeping for the project. The officer will also be responsible for writing duties at any project meetings and maintaining all project communication lists. The Technical Writer will also report to the PM who will then update the project team on various performance evaluations.

Testing Specialist (1 position) will be responsible for enabling the project team to establish whether the standards set by Candy at the beginning of the project have been met by the project teams during the course of implementing the project. The staff will also be responsible for testing and documenting the project deliverables in line with the standards of set by local authorities or government regulators. The staff will coordinate the testing resources and staffs drawn from various fields including carpentry, masonry, plumbing, electrical and electronics among others for better outcomes (Heldman, Baca, Jansen, & Jansen, 2007).

• • The Work Breakdown Structure

The Work Breakdown Structure (WBS) for the Candy Project consists of tasks which can be conducted within a minimum of hours 5 hours and a maximum of 50 hours. The task packages have been created through close teamwork among members of the project team, the project owner and other stakeholders (Daniels, 2002). The WBS Dictionary describes all task packages for the project. These descriptions encompass all the tasks, assets and project outcomes. Every task in the WBS is properly defined in order to enable members of the project team to carry out successful resource planning, work completion and for ensuring the outcomes are done in line with the project standards (Heldman, Baca, Jansen, & Jansen, 2007).

Category of the project team

Description

Duration

(in hours)

Remarks

Project manager, Project Owner

The Project Owner and the Project Manager assemble all the construction, design, and implementation staffs as well as the resources in readiness for the start of the project

40

The Architect

To complete Candy Restaurant redesign for easier partitioning based on the requirements of the Project Owner

36

Carpenters

Carpenters and the relevant staffs to mark the interior space according to the design set by the architect and the Owner

6

Carpenters

To complete the partitioning process of the restaurant space with aluminum, wood, and glass. They will also be expected to fix secondary doors and windows for better operations and ventilation.

30

Electricians

To complete the installation of switches, power outlets, and lighting systems among other electrical work.

16

• • Masons, Painters and carpenters

• • To complete the fixing of the floors, walls, benches and other surfaces with wood, cement, tiles and marble where necessary

• • 50

• • Electronic engineers

• • Deemed part of the electrical team – will be responsible for the complete installation of electronics such as bulbs and electric lighting systems, refrigerators, microwaves, cookers, CCTV cameras, television screens, video screens, public address systems and other electronic gadgets

• • 48

• • Testing specialist

• To coordinate the complete testing of the electricals, electronics, furniture, and mechanicals to see if they are up to standard based on the project scope
• To test whether the staffs have the minimum training on how to operate the restaurant’s various facilities and manage new clients for the start of the business

• • 3

• • Project Owner and the Project Manager

• • Acquisition of operational licenses and opening the business

• • 6

• • Communications Management Plan

This Communications Management Plan (CMP) defines the communications structure for this project. The plan will enable the project team to conduct effective communications in the course of implementing the project and will be changed based on the requirements of new communications. This plan acknowledges and states the functions of Candy Restaurant project team with regard to effective communications (Schwindt, & Zimmermann, 2015). The PM will lead other members of the project team in ensuring successful communications during the project’s implementation process. The communications guidelines are covered in the matrix below. Members of the project team will use it as reference to what information they should relay, who is responsible for relaying it, when it is most appropriate for relaying and who are the recipients.

Communication Type

Nature

Intervals

Format

Stakeholders

Deliverables

Originator

Weekly briefings

Disseminating information about the project status through a poster pinned on the noticeboard

Weekly

Poster

Project Owner, Team and Stakeholders

Status Report

Project Manager

Weekly meeting of members of the project team

Meeting to assess progress record and status

Weekly

Individual

Project Team

Updated records

Project Manager

Bi-monthly review of the Project

Table metrics and status to the project team and the Owner

Fortnight

Individual

Project Owner, Team, and other stakeholders

Work status and Metric assessment

Project Manager

Gate Reviews of the project

Table completion of work packages and start of next phase

Flexible

Individual project teams

Project owner, Team and suppliers

Updates on phase completion and onset

Project Manager

Review of Technical Design

Assessment of any technical drawings or activities linked to the project

Flexible

Individual teams

Project Team

Technical Design resources

Project Manager

Project team inventory for all communications is:

Name

Title

Email

Office Phone

Cell Phone

Jon Habib

Project owner

jhabib@gmail.com

00200

107269

June Waters

Project Manager

junea@gmail.com

15110

025884

Elsie Mike

Head of Electricals and Electronics

elsiem@hotmail.com

02321

036975

Jack Robert

Head of Mechanicals

jr2013@yahoo.com

03001

078500

Caen Smith

Quality Specialist

csmith@gmail.com

040023

026990

Phina Good

Technical Writer

phinag@gmail.com

030015

025800

Brown Tsu

Testing Specialist

brtusus@gmail.com

020015

036242

For successful attendance of the meetings, the Project Manager will disseminate notices of the same at least 48 hours before any scheduled session. This is because the participants would need adequate time to evaluate the agenda of the meeting in advance for better input. The means for disseminating information about the meeting will include but not limited to emails, posters and verbal communications (Furman, 2014). E-mails to the Candy Project team will be professional, devoid of improper graphics or fonts and present a clear message to the recipients in order to limit cases of misunderstanding. However, in the event of any misunderstanding, members of the project team will be free to consult with and or seek clarification from the Project Manager or her official agent over the same (Heldman, Baca, Jansen, & Jansen, 2007).

Cost Baseline

The Cost Baseline of the Project Plan covers the benchmarks upon which cost control measures will be premised. The project manager will use accrued value metrics to monitor and control costs and the cost benchmark, provide the foundation for the monitoring, reporting, and the process of control of costs. The cost baseline for the Candy project encompasses all planned expenses for the effective conclusion of the project.

Project Phase

Budgeted Total

Comments

Planning

$2,000

Includes operation hours for all member of the project team for assembling requirements and preparing the project

Design

$1,500

Includes operation hours spent on designing the restaurant

Construction

$4,500

Includes all operation hours for the construction work

Testing

$500

Includes all operating hours for testing the project deliverables

Transition and closeout

$1,000

Includes all operation hours for transition to the tasks and project closeout