Project Management: Operational Plan, Business Strategies, Performance Criteria, Timeframes, Budgets, Responsibilities, Resources, Policies and Procedures

This document provides an operational plan for Traditional Home Style Restaurant expansion project. It includes business strategies, performance criteria, timeframes, budgets, responsibilities, resources, policies and procedures. It also covers meeting plan, allocation of responsibilities, training of staff, and resource allocation.

Running head: PROJECT MANAGEMENT
Project Management
Name of the student
Name of the university
Author Note:

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Table of Contents
Part A.........................................................................................................................................4
Operational Plan.....................................................................................................................4
Business Strategies.................................................................................................................4
Performance criteria...............................................................................................................6
Timeframes............................................................................................................................6
Table No 1: Timeframe of the Restaurant expansion project................................................7
Gantt chart..............................................................................................................................7
Figure No 1: Gantt chart........................................................................................................7
Budgets...................................................................................................................................8
Table No 2: Budget of the Restaurant expansion project......................................................8
Responsibilities......................................................................................................................8
Resources...............................................................................................................................9
Policies and Procedures..............................................................................................................9
Recruitment............................................................................................................................9
Acquiring Physical resources/services.................................................................................10
Protecting organizational intellectual property....................................................................10
Part B........................................................................................................................................10
Meeting Plan............................................................................................................................10
Explanation and discussion of operational plan in detail.....................................................10
Allocation of responsibilities for 2 different strategies outlined within the plan.................11

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Instruction of mentor and person to whom responsibility is allocated................................11
Training of the staff under........................................................................................................12
Recruitment..........................................................................................................................12
Resource Allocation.............................................................................................................12
Table No 3: Resource Allocation of the Restaurant expansion project...............................12
Intellectual property.............................................................................................................13
Preparation of Session..........................................................................................................13
Meeting Context...................................................................................................................13
Things of Consideration while performing the task.............................................................13
Things to consider while playing the role of an employee..................................................13
Part C........................................................................................................................................14
Detailed Report........................................................................................................................14
Type of information required to determine the effectiveness of the business strategy........14
Profitability and productivity outcomes of each strategy....................................................14
Areas of underperformance..................................................................................................14
Improvements that are appropriate to ensure the viability of operational plan....................14
Process to implement the changes........................................................................................14
References................................................................................................................................16

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Part A
Operational Plan
The operational plan of any project is the detailed planning that helps in the
providence of a clear and transparent picture of the way a team will be using the available
resources and contribute to the achievement of the business goals. The operational plans will
select the likes of the operational plans of the Traditional Home Style Restaurant which is
a start-up restaurant that has been aiming to provide the necessary food and service to the
customers and the food lovers1. The operational plan of the restaurant has considered the
strategies of the restaurant, the criterion of the performance of the company along with the
time schedule and budget allocated for the completion of the project.
Business Strategies
The change in the landscape of the business approach of the restaurant owners has
been the new trend. The increase in the use of the advance technology has been the major
changes in the recent times. The rejection of the traditional methods is being adopted by most
of the restaurants. The management of Traditional Home Style Restaurant has started to
take the advantage of using the digital and social media technology that has been helpful for
the organization to ensure success2. The restaurant which specializes in continental and
Chinese dishes faces tremendous competition from a number of selected restaurants of the
country. The management of the restaurant has selected some specific strategies that can help
1 Kerzner, Harold. Project management: a systems approach to planning, scheduling, and
controlling. John Wiley & Sons, 2017.
2 Meredith, Jack R., Samuel J. Mantel Jr, and Scott M. Shafer. Project management: a
managerial approach. John Wiley & Sons, 2017.

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the organization to ensure business success and a competitive advantage for the organization.
The strategies selected for Traditional Home Style Restaurant are as follows;
a. Social Presence- The change in the concepts of food and increase in the use of the
technology has created the era of food and delicacies being shared through different
online platforms. The social media platforms must be used extensively to promote the
restaurant and its food and services.
b. Selection of a Website- The presence of a website is essential for Traditional Home
Style Restaurant to attract people and manage the restaurant. The presence of a
website ensures the presence of the restaurant at almost everywhere across the
country. The presence of a professional website is needed for the restaurant for the
future plans of its expansion.
c. Providing Discounts- The providence of the discounts and attractive offers on food
and services in the restaurant can help to attract people to the restaurant. The
discounts provided by the organization can also help to increase the market presence
and reputation of the organization in the market.
d. Selection of the best suppliers- The operations manager of the restaurant must select
the best suppliers for the providence of the raw materials for the company. The
presence of the best suppliers can ensure the selection of the success of the
organization in a suitable manner.
e. Loyalty program- The creation of a loyalty program is one the cards of the
management as the presence of a loyalty program can ensure the success of the
organization in an effective manner.
f. Listing the restaurant on food applications- The increase in the use of the food
applications has been the modern trends of the food delivery system. The Traditional
Home Style Restaurant must list their service with the different kinds of the food

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applications. The use of these services can ensure the smooth delivery system of the
foods prepared by the restaurant and will also help the restaurant to reach out to a
varied range of people.
Performance criteria
The performance criteria of the business will include the likes of the organizational
elements that will include the likes of the organizational elements of the business of the
organization. The performance criterion of the employees includes the different elements like
skills, experience and other different areas of the business3. The presence of the essential
skills and experience of an employee can help in the success of the business as the presence
of such experiences can help in the success of the organization in the most efficient manner.
Apart from this the performance criterion is also defined through the use of the different
kinds of the organizational elements.
Timeframes
Task Name Duration Start Finish
Project1 212 days Mon 16-09-19 Tue 07-07-20
Decision to start the expansion of
Traditional Home Style Restaurant
10 days Mon 16-09-19 Fri 27-09-19
Meeting of the Stakeholders and the
management
1 day Mon 30-09-19 Mon 30-09-19
Approval of the expansion Plan 4 days Tue 01-10-19 Fri 04-10-19
Discussion and section of the budget 2 days Mon 07-10-19 Tue 08-10-19
Start of Phase 1 60 days Wed 09-10-19 Tue 31-12-19
Selection of the Project Team 20 days Wed 09-10-19 Tue 05-11-19
HR department of the project team
selection
12 days Wed 06-11-19 Thu 21-11-19
Formulation of the action plan 12 days Fri 22-11-19 Mon 09-12-19
Approval of the action plan 15 days Tue 10-12-19 Mon 30-12-19
End of Phase 1 1 day Tue 31-12-19 Tue 31-12-19
Start of Phase 2 56 days Wed 01-01-20 Wed 18-03-20
Selection of Location 30 days Wed 01-01-20 Tue 11-02-20
Planning of the restaurant 15 days Wed 12-02-20 Tue 03-03-20
Selection of the contractor 10 days Wed 04-03-20 Tue 17-03-20
End of Phase 2 1 day Wed 18-03-20 Wed 18-03-20
3 Schwalbe, Kathy. Information technology project management. Cengage Learning, 2015.

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Start of Phase 3 63 days Thu 19-03-20 Mon 15-06-20
Start of construction 1 day Thu 19-03-20 Thu 19-03-20
Permission for permit 5 days Fri 20-03-20 Thu 26-03-20
End of Construction 40 days Fri 27-03-20 Thu 21-05-20
Start of Interior decorations 1 day Fri 22-05-20 Fri 22-05-20
End of decorations 15 days Mon 25-05-20 Fri 12-06-20
End of Phase 3 1 day Mon 15-06-20 Mon 15-06-20
Start of Phase 4 16 days Tue 16-06-20 Tue 07-07-20
Marketing and promotional
planning
15 days Tue 16-06-20 Mon 06-07-20
Opening of restaurant 1 day Tue 07-07-20 Tue 07-07-20
Table No 1: Timeframe of the Restaurant expansion project
Source: (As created by the Author)
Gantt chart
Figure No 1: Gantt chart
Source: (As created by the Author)

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Budgets
Resources Type Quantity Amount
Human Resources Managers 4 $3200
Supervisors 4 $2000
Employees 12 $4800
Physical resources Accessories 8 $3000
Cutlery 25 $2500
Equipment’s 6 $4500
Bank Loan Loan From Bank 2 $15000
Production Expenses Production of the innovative plans 10 $20000
Contractor Expenses Construction and other interior decoration expenses 5 $35000
Miscellaneous
Expenses
Other Expenses 10 $5000
TOTAL $95000
Table No 2: Budget of the Restaurant expansion project
Source: (As created by the Author)
Responsibilities
There are different kinds of responsibilities for the project team to finalize the
expansion plan of the Traditional Home Style Restaurant4. The responsibilities that needs
to be undertaken by the project team are as follows;
a. Selection of the funding sources
b. Selection of the best location for the new branch
c. Obtaining of the necessary permits and licences
d. Implementation of the POS system
e. Implementation of the marketing plan
f. Purchase of necessary equipment
4 Fleming, Quentin W., and Joel M. Koppelman. "Earned value project management." Project
Management Institute, 2016.

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g. Loyalty scheme implementation
Resources
The major resources needed by the management of the company to ensure the success
of the business includes the likes of the;
a. Human Resource- The HR is one of the most important resources of the company as
the HR department will be in charge of appointment of new employees for working in
the restaurant.
b. Cutlery and other equipment- The need for the cutlery and other equipment will be the
other resources that will be need for the organization.
c. Freezing system- The need for a stable freezing system will also be needed by the
management of the restaurant to store the raw materials.
d. POS System- The POS system is needed for the implementation of the modern
technologies.
e. Financial sources- The financial sources of the company can help the management to
develop the strategy for the expansion in the most strategic manner.
Policies and Procedures
Recruitment
The recruitment process of the restaurant will follow a number of selected steps that
will be important for the organization to select the best people who have the necessary skills
and experience to change the organizational elements of the business5. The steps are as
follows;
5 Cheng, Juchun, Bashair Al Saglab, and Aaron Cavanaugh. "Project Proposal: Outback
Restaurant–Kitchen Process Improvement." (2016).

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a. Planning
b. Strategic Development
c. Searching
d. Selection
e. Evaluation and controlling
Acquiring Physical resources/services
The acquiring of the different kinds of the physical resources and services has to be
done by the management of the project team. The selection of the physical resources needs to
be completed in a structured manner which again will depend on the expertise of the project
management team.
Protecting organizational intellectual property
The protection of the intellectual property will include the selection of the best
software systems that can help in the protection of the data of the restaurant. The project
management team must use the best software to protect the password and log in
authorization. The POS system needs to be attached with the restaurant management system
in order to ensure the success of the organization in a successful manner. The staff needs to
be recruited after a through screening process.
Part B
Meeting Plan
Explanation and discussion of operational plan in detail
The operational plan for the expansion strategy of the Traditional Home Style
Restaurant has been presented in a structured and systematic manner. The very first step that
needs to be undertaken as the manager includes the measurement of the profitability of the

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business6. The profitability of the business will include the selection of a new location and the
market study to gather the knowledge about the demand of the restaurant in the new market.
The Traditional Home Style Restaurant must gather a healthy amount of business loan to
expand the business and also gather sources of finance from known areas. The project
management team must also use its present brand value and reputation to gain significant
competitive advantage in the new market. The market survey will help the project manager to
gain the understanding of the competitors of the business and make the necessary strategies to
counter them. Thus the operational plan will involve the following steps;
a. Purpose of new expansion
b. Market Study
c. Amendment of the strategy
d. Budget selection
e. Selection of the best HR department
f. Contracting and construction phase
g. Decoration phase
h. Marketing and Promotional phase
Allocation of responsibilities for 2 different strategies outlined within the plan
The different strategies allocated within the plan will be presented to the HR
department and the operations department. The HR department will look after the HR needs
while the operations department will look after the operations of the new restaurant.
6 Heizer, Jay, Barry Render, and Chuck Munson. Principles of operations management:
sustainability and supply chain management. Pearson Higher Ed, 2016.

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Instruction of mentor and person to whom responsibility is allocated
The instruction of the mentor is important for the employees of the project team
allocated for the expansion project of Traditional Home Style Restaurant. It is important for
the mentor to encourage the employees to take up the necessary responsibilities7. The mentor
can train the employees with new skills and monitor their activities closely to encourage
motivation and success for them.
Training of the staff under
Recruitment
The recruitment, selection and training will include the process of the identification of
the best personnel to work for the restaurant. The project team in charge of the project will
apply both internal and external recruitment to mix the process of recruitment. The
recruitment process will thus help in the success of the organization in a structured manner.
The training will consists of different processes that will help to select the old retained
employees of the restaurant as well as the best employees from the market.
Resource Allocation
The resource allocation will ensure the importance of the selection of the necessary
resources and allocate them in a structured manner. The resource will be allocated according
to the demands and needs of the departments.
Task Name Duration Start Finish
Project2 190 days Mon 16-09-19 Fri 05-06-20
Financial Resources 10 days Mon 16-09-19 Fri 27-09-19
Human Resources 35 days Mon 30-09-19 Fri 15-11-19
7 Dion, Delphine, and Eric Arnould. "Persona-fied brands: managing branded persons
through persona." Journal of Marketing Management 32.1-2 (2016): 121-148.

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Physical Resources 75 days Mon 18-11-19 Fri 28-02-20
Material Resources 20 days Mon 02-03-20 Fri 27-03-20
Plants and Machinery 25 days Mon 30-03-20 Fri 01-05-20
Knowledge resources 25 days Mon 04-05-20 Fri 05-06-20
Table No 3: Resource Allocation of the Restaurant expansion project
Source: (As created by the Author)
Intellectual property
The restaurant will be using the Toast POS and the SAPPAD software to gather the
knowledge of intellectual property and safeguard the data of the company.
Preparation of Session
The preparation of the meeting session will be based on the start of phase 1 of the
project. The session of the meeting will thus start from the November of 2019.
Meeting Context
Things of Consideration while performing the task
The meeting will consider a number of different issues. These issues needs to be
considered in a scientific manner to ensure the proper success of the project. The formal
meeting will consider the likes of;
a. Scheduling of the meeting by considering a common time for all the supervisors and
the employees
b. Spreading the awareness about the importance of the meeting
c. Mentioning the start time as well as the end time
d. Meeting subject must be mentioned
e. Review sheet presentation
f. New additions for the staff and the managers

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Things to consider while playing the role of an employee
The job of the employee must be mentioned in a strong manner. The employees must
ensure the maintenance of the tasks and the completion of all the tasks in a smooth manner.
Some of the tasks are;
a. Keeping clean and maintaining hygiene
b. Handling materials and accessories in a smart and safe manner
c. Working according to WHS rules
d. Management of time
Part C
Detailed Report
Type of information required to determine the effectiveness of the business strategy
The measurement of the effectiveness of the organizational strategy is determined by
the planning and its implementation. The steps to determine the effective strategy will
include;
a. The development of a measureable strategy
b. Selection of the variables for traditional home style restaurant
c. Evaluation of the business performance
d. Review of the effectiveness of the strategy
Profitability and productivity outcomes of each strategy
The outcomes of the strategy will include the expected profitability from the third
year of the establishment of the business and also increase the operational productivity of the
business.

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Areas of underperformance
Improvements that are appropriate to ensure the viability of operational plan
The major tactical limitations of the organizational planning is that the profitability
will start from the third year onwards8. The time consuming planning leads to different issues
which needs to be mitigated in a structured manner.
Process to implement the changes
The management of the business can select a new team to review and change the
performance of the organization. The team will;
a. Study the market
b. Study the current condition
c. Implement an action plan
d. Monitor the action plan of the organization
8 Romano, Philip J., and J. Stuart Fitts. "Apparatus supporting restaurant incubation and
related methods." U.S. Patent Application No. 14/688,619.

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References
Kerzner, Harold. Project management: a systems approach to planning, scheduling, and
controlling. John Wiley & Sons, 2017.
Meredith, Jack R., Samuel J. Mantel Jr, and Scott M. Shafer. Project management: a
managerial approach. John Wiley & Sons, 2017.
Schwalbe, Kathy. Information technology project management. Cengage Learning, 2015.
Fleming, Quentin W., and Joel M. Koppelman. "Earned value project management." Project
Management Institute, 2016.
Cheng, Juchun, Bashair Al Saglab, and Aaron Cavanaugh. "Project Proposal: Outback
Restaurant–Kitchen Process Improvement." (2016).
Heizer, Jay, Barry Render, and Chuck Munson. Principles of operations management:
sustainability and supply chain management. Pearson Higher Ed, 2016.
Dion, Delphine, and Eric Arnould. "Persona-fied brands: managing branded persons through
persona." Journal of Marketing Management 32.1-2 (2016): 121-148.
Romano, Philip J., and J. Stuart Fitts. "Apparatus supporting restaurant incubation and related
methods." U.S. Patent Application No. 14/688,619.
Gordon, Robert T., and Mark H. Brezinski. The complete restaurant management guide.
Routledge, 2016.
Dykstra, Alison. Construction project management: A complete introduction. Kirshner
Publishing Company, 2018.
Zwikael, Ofer, and John R. Smyrk. Project Management: A Benefit Realisation Approach.
Springer, 2019.

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Artto, Karlos, Tuomas Ahola, and Valtteri Vartiainen. "From the front end of projects to the
back end of operations: Managing projects for value creation throughout the system
lifecycle." International Journal of Project Management 34.2 (2016): 258-270.
Nguyen, Kim Anh. "Developing an existing restaurant business idea." (2018).
Barlan-Espino, Annie Gay. "Operational efficiency and customer satisfaction of restaurants:
Basis for business operational enhancement." Asia Pacific Journal of Multidisciplinary
Research 5.1 (2017): 122-132.
Shu, Tong, and Rudi Bosman. "Implementing measures of cost control (food & labour) for
small restaurant businesses." (2018).
Sharafutdinova, Alisa. "Start-up business plan: organic food restaurant in Bilbao." (2016).
ElQuliti, Said Ali, and Abdoulrahman Gamil Elalem. "Feasibility Study for Establishing a
Restaurant in Jeddah." American Scientific Research Journal for Engineering, Technology,
and Sciences (ASRJETS) 40.1 (2018): 143-167.
Flessas, Milena, et al. "Layout performance indicators and systematic planning: A case study
in a southern Brazilian restaurant." British Food Journal 117.8 (2015): 2098-2111.