Negocio De Restaurant

Contents
Problem Statement 3
Mission 3
Objectives 5
Scope 5
RESOURCE AND COST REQUIREMENTS 7
COST AND SCHEDULE ESTIMATES 8
BBS 9
Gantt and network diagram MS PROJECT 9
Strategy 9
Assumptions 11
Project Charter 12
Project Control 16
WBS MS PROJECT 17
Oversight Strategy 17
Communication plan. 18
costs and schedule tracking 18
Exit specification control 19
Exit criteria 20
LinearResponsibility Chart 20
Sample Work Packages 21
lessons learned 22



Problem Statement
Clifton Howell wants to open a restaurant; his idea is about opening a gourmet restaurant with a whole new different concept for 250 people. Therefore Clifton has decided to build a new structure in Pacific Beach, San Diego. Our firm has contracted with Clifton Howell to build this restaurantstructure. He provided our firm with a budget of $4 million with completion date on October 28, 2011; our firm will be starting the process on July 30, 2011. Clifton has given our firm the instructions that the restaurant will be a two-floor structure, 400 square foot building and instead of building walls around the structure made of concrete the restaurant will be made of glass. Also all the designdetails will be under Clifton’s specifications. Within 3 months our firm has the ability to finish this structure on time.
Mission
Our company’s main mission is to assist customers to open a successful restaurant as soon as possible. Customers don’t need to worry about anything. We do not make magic, but we do make processes way easier for those who are willing to open a food service business. Wewill manage every detail according to our customer’s request. We want our customer to be proud of their decision of collaborating with us. Our goal and satisfaction is to achieve our customer’s satisfaction. We pretend to accomplish the balance between customer’s budget, time of performance allowed, and customer’s specific requirements for the business.
A standard or template of design it isprovided to customers. However, since we consider each customer different and special we rather them to have their specifications. Each customer will have a unique design and layout offered according to the requirements. Therefore, for each project it is necessary to define our goals, specifications, tasks, and responsibilities. Assisting our customer on defining the ideal restaurant is extremelyimportant for us to begin with. Knowing their preferences, expectations, and other environmental factors will help us manage our plans and implement the correct strategies.
Our client provides us the general ideas so that we can offer our professional advices to specify the details as well as ensure the perfection of the project quality. Not only that but also planning our schedules by setting duedates; we do not execute plans automatically, we control each activity along with the customer‘s feedback to ensure our good service and quality.
Planning our budget and resources in each phase will allow us to manage the maximum budget of four millions, in this case, to run a fast casual dining restaurant with two hundred fifty seats and a Southwest theme. Legal, designing, and installationprocesses are included in this budget for our service as well as for outsourcing.
Planning for contingencies and having a plan B is also a policy of our organization. Contingencies includes for differences from the overall prices while planning and the prices while executing. In other words, we are aware that any risks or necessity of changing the plan can be presented. To decrease thispossibility, we always work with our customer’s consentment.
Last but not least, of our planning process includes the staffing. Our members are committed to provide an excellent customer service. Designing and creating several drafts for our client is one of the initial phases. After approval, we work along a constructive company to build the restaurant. We share our design and search for the correct...