Project Management Plan for Launching a New Butcher and Steak House Restaurant
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This project management plan focuses on launching a new Butcher and Steak House Restaurant. It includes the scope of work, period of performance, place of performance, work requirements, project milestones, stakeholder management plan, risk management plan, and event evaluation.
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Running head: PROJECT MANAGEMENT Project:Launching a new Butcher and Steak House Restaurant Name of the Student Name of the University Author’s Note
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1PROJECT MANAGEMENT Table of Contents 1. Scope of management plan, including project budget and resources plan............................2 1.1 Introduction......................................................................................................................2 1.2 Scope of Work..................................................................................................................2 1.3 Period of Performance......................................................................................................3 1.4 Place of Performance.......................................................................................................3 1.5 Work Requirements.........................................................................................................3 1.6 Milestone/schedules.........................................................................................................6 1.7 Budget..............................................................................................................................9 1.8 Resource Plan.................................................................................................................11 1.9 Acceptance Criteria........................................................................................................12 1.10 Other requirements.......................................................................................................12 2. Work breakdown structure..................................................................................................13 3. Gantt chart............................................................................................................................14 4. Stakeholder management plan.............................................................................................15 4.1 Roles and responsibilities...............................................................................................15 4.2 Stakeholder analysis.......................................................................................................15 4.3 Stakeholder management strategies...............................................................................16 5. Risk management plan.........................................................................................................17 6. Event evaluation...................................................................................................................19 References................................................................................................................................20
2PROJECT MANAGEMENT 1. Scope of management plan, including project budget and resources plan 1.1 Introduction The paper mainly focuses on the launch of a new Butcher and steak house restaurant. It is identified that in order to launch the restaurant an event is organized. The main aim of organizing the event is to drive the customer traffic towards the new Butcher and Steak house restaurant so that the restaurant can able to exist in the market by competing with other competitors. It is identified that the event is mainly launched by inviting audience as well as through social media. The main benefits of launching the restaurant include getting attention, enhancing revenue, and advertising brand, enhancing reputation of the restaurant and creating new relationship with the customers. In this paper, proper focus in on the project scope, period of performance, place of performance, work requirements are well ads project milestones. 1.2 Scope of Work The scope of the work is providing below: Launching new Butcher and steak house restaurant Decorating restaurant Hiring chefs Selecting food menu Printing invitation card Give Out Invitations to Special Guests Prepare Special Menu for Launch Day Serve Guests with Special Dishes at Discounted Price Present Guests with Souvenirs Promoting through social media
3PROJECT MANAGEMENT Promote Event in Digital Media 1.3 Period of Performance It is identified that the launch of a new Butcher and steak house restaurant will be successfully completed within the timeframe of 63 days by assuming that the project will commence on 23rdMay 2018. The entire period of performance for each of the activities are provided in the table below: 1.4 Place of Performance The restaurant organizes the event in thenew Butcher and Steak House Restaurantso that they can be customers can be able to know about the location and the services that are provided by the restaurant. 1.5 Work Requirements The work requirements of the project are listed in the table below: WBSTask Name 0 LaunchinganewButcherandSteak House Restaurant 1Project planning phase 1.1Development of event plan 1.1.1Resources needed for the event 1.1.2Financial plan for the event 1.2 Developing quality management plan for the event 1.2.1Checking quality of the raw materials
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4PROJECT MANAGEMENT 1.2.2 Analyzing risks that affects project quality 1.3Communication plan 1.3.1Communication roles 1.3.2Communication tools and methods 2Initiation phase 2.1Preparing launching plan 2.1.1Involvement of top management 2.1.2 Identifying the need of launching business 2.2Feasibility study 2.2.1Undertaking cost benefit analysis 2.2.2Undertaking feasibility of the project 2.3Establishing project charter 2.3.1Appointing team members 2.3.2Identifying people needed 3Making arrangements 3.1Determining target audience
5PROJECT MANAGEMENT 3.1.1 Determining the audience that are needed to be targeted 3.1.2 Identifying the requirements of the audience 3.2Making arrangements 3.2.1Decorating restaurant 3.2.2Hiring chefs 3.2.3Selecting food menu 3.3Inviting audiences 3.3.1Printing invitation card 3.3.2Give Out Invitations to Special Guests 3.3.3Prepare Special Menu for Launch Day 4Executing the event 4.1Starting event 4.1.1Grand Opening 4.1.2 Serve Guests with Special Dishes at Discounted Price 4.1.3Present Guests with Souvenirs 4.2Event promotion
6PROJECT MANAGEMENT 4.2.1Promoting through social media 4.2.2Promote Event in Digital Media 4.2.3Release Special Offers for Event 4.3Closure 4.3.1Closing the event 1.6 Milestone/schedules The schedule of the project is provided in the table below: Task NameDurationStartFinish LaunchinganewButcherandSteak House Restaurant 61 daysWed 23-05-18Wed 15-08-18 Project planning phase11 daysWed 23-05-18Wed 06-06-18 Development of event plan3 daysWed 23-05-18Fri 25-05-18 Resources needed for the event2 daysWed 23-05-18Thu 24-05-18 Financial plan for the event1 dayFri 25-05-18Fri 25-05-18 Developing quality management plan for the event 4 daysMon 28-05-18Thu 31-05-18 Checking quality of the raw materials2 daysMon 28-05-18Tue 29-05-18
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7PROJECT MANAGEMENT Analyzing risks that affects project quality 2 daysWed 30-05-18Thu 31-05-18 Communication plan4 daysFri 01-06-18Wed 06-06-18 Communication roles2 daysFri 01-06-18Mon 04-06-18 Communication tools and methods2 daysTue 05-06-18Wed 06-06-18 Initiation phase18 daysThu 07-06-18Mon 02-07-18 Preparing launching plan5 daysThu 07-06-18Wed 13-06-18 Involvement of top management3 daysThu 07-06-18Mon 11-06-18 Identifying the need of launching business 2 daysTue 12-06-18Wed 13-06-18 Feasibility study6 daysThu 14-06-18Thu 21-06-18 Undertaking cost benefit analysis3 daysThu 14-06-18Mon 18-06-18 Undertaking feasibility of the project3 daysTue 19-06-18Thu 21-06-18 Establishing project charter7 daysFri 22-06-18Mon 02-07-18 Appointing team members3 daysThu 28-06-18Mon 02-07-18 Identifying people needed4 daysFri 22-06-18Wed 27-06-18 Making arrangements19 daysTue 03-07-18Fri 27-07-18 Determining target audience5 daysTue 03-07-18Mon 09-07-18 Determining the audience that are3 daysTue 03-07-18Thu 05-07-18
8PROJECT MANAGEMENT needed to be targeted Identifying the requirements of the audience 2 daysFri 06-07-18Mon 09-07-18 Making arrangements9 daysTue 10-07-18Fri 20-07-18 Decorating restaurant3 daysTue 10-07-18Thu 12-07-18 Hiring chefs4 daysFri 13-07-18Wed 18-07-18 Selecting food menu2 daysThu 19-07-18Fri 20-07-18 Inviting audiences5 daysMon 23-07-18Fri 27-07-18 Printing invitation card2 daysMon 23-07-18Tue 24-07-18 Give Out Invitations to Special Guests2 daysWed 25-07-18Thu 26-07-18 Prepare Special Menu for Launch Day1 dayFri 27-07-18Fri 27-07-18 Executing the event13 daysMon 30-07-18Wed 15-08-18 Starting event5 daysMon 30-07-18Fri 03-08-18 Grand Opening1 dayMon 30-07-18Mon 30-07-18 Serve Guests with Special Dishes at Discounted Price 2 daysTue 31-07-18Wed 01-08-18 Present Guests with Souvenirs2 daysThu 02-08-18Fri 03-08-18 Event promotion7 daysMon 06-08-18Tue 14-08-18 Promoting through social media2 daysMon 06-08-18Tue 07-08-18
9PROJECT MANAGEMENT Promote Event in Digital Media2 daysWed 08-08-18Thu 09-08-18 Release Special Offers for Event3 daysFri 10-08-18Tue 14-08-18 Closure1 dayWed 15-08-18Wed 15-08-18 Closing the event1 dayWed 15-08-18Wed 15-08-18 1.7 Budget It is estimated that the budget that is needed forlaunching a new Butcher and Steak House Restaurant will be around $38,400. The budget that is needed for executing each activities are listed below: Task NameDurationCost Launching a new Butcher and Steak House Restaurant 61 days$ 38,400.00 Project planning phase11 days$ 12,920.00 Development of event plan3 days$ 10,280.00 Resources needed for the event2 days$ 10,000.00 Financial plan for the event1 day$ 280.00 Developing quality management plan for the event 4 days$ 1,120.00 Checking quality of the raw materials2 days$ 560.00 Analyzing risks that affects project quality 2 days$ 560.00 Communication plan4 days$ 1,520.00
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10PROJECT MANAGEMENT Communication roles2 days$ 880.00 Communication tools and methods2 days$ 640.00 Initiation phase18 days$ 6,720.00 Preparing launching plan5 days$ 1,960.00 Involvement of top management3 days$ 1,320.00 Identifying the need of launching business 2 days$ 640.00 Feasibility study6 days$ 1,800.00 Undertaking cost benefit analysis3 days$ 840.00 Undertaking feasibility of the project3 days$ 960.00 Establishing project charter7 days$ 2,960.00 Appointing team members3 days$ 1,200.00 Identifying people needed4 days$ 1,760.00 Making arrangements19 days$ 6,720.00 Determining target audience5 days$ 1,720.00 Determining the audience that are needed to be targeted 3 days$ 840.00 Identifying the requirements of the audience 2 days$ 880.00 Making arrangements9 days$ 3,240.00 Decorating restaurant3 days$ 840.00 Hiring chefs4 days$ 1,760.00 Selecting food menu2 days$ 640.00 Inviting audiences5 days$ 1,760.00
11PROJECT MANAGEMENT Printing invitation card2 days$ 800.00 Give Out Invitations to Special Guests2 days$ 640.00 Prepare Special Menu for Launch Day1 day$ 320.00 Executing the event13 days$ 12,040.00 Starting event5 days$ 1,760.00 Grand Opening1 day$ 400.00 Serve Guests with Special Dishes at Discounted Price 2 days$ 560.00 Present Guests with Souvenirs2 days$ 800.00 Event promotion7 days$ 9,840.00 Promoting through social media2 days$ 8,000.00 Promote Event in Digital Media2 days$ 640.00 Release Special Offers for Event3 days$ 1,200.00 Closure1 day$ 440.00 Closing the event1 day$ 440.00 1.8 Resource Plan Resource NameType Max. Units Std. RateCost/UseAccrue At Base Calendar Event plannerWork100%$ 50.00/hr.$ 0.00ProratedStandard OrganizerWork100%$ 40.00/hr.$ 0.00ProratedStandard
12PROJECT MANAGEMENT Financial manager Work100%$ 35.00/hr.$ 0.00ProratedStandard Quality analystWork100%$ 35.00/hr.$ 0.00ProratedStandard Event managerWork100%$ 55.00/hr.$ 0.00ProratedStandard ChefWork100%$ 40.00/hr.$ 0.00ProratedStandard Raw materialsMaterial$ 10,000.00$ 0.00Prorated Additional costMaterial$ 8,000.00$ 0.00Prorated VolunteerWork100%$ 35.00/hr.$ 0.00ProratedStandard 1.9 Acceptance Criteria It is identified that after the launching of the restaurant all the deliverables of the project mainly reside with the Vice president of marketing. It is identified that the VP of marketing generally helps in maintaining small team of three advisors for making sure that the entire event is successfully completed by meeting the objectives and scope of the project. It is identified that after the launching of the restaurant, the restaurant can be able to provide proper services to the customers of the organization. 1.10 Other requirements The Launchingof new Butcher and Steak House Restaurant must be advertised so that more customers can visit the restaurant, which further helps in enhancing the revenue of the restaurant. ACCEPTANCE Approved by: ___________________________________________Date:____________________ <Approvers Name>
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13PROJECT MANAGEMENT <Approvers Title> 2. Work breakdown structure WBS OUTLINE & DIAGRAM TEMPLATE PROJECT TITLECOMPANY NAME PROJECT MANAGERDATE Butcher and Steak House resturant 23-05-2018 Launching a new Butcher and Steak House Restaurant Launching a new Butcher and Steak House Restaurant 1Project planning phase 1.1 Development of event plan 1.2 Developing quality 1.3 Communication plan 1.1.1Resources neededfor the event 1.1.2Financial plan for the event 1.2.1Checking quality of the raw materials 1.2.2 Analyzing risks that affects project quality 1.3.1 Communication roles 1.3.2 Communication tools and methods 2. Initiation phase 2.1 Preparing launching plan 2.2 Feasibaility study 2.3 Estabilishing project 2.1.1 Involvement of top management 2.1.2 Identyfying the need of launching business 2.2.1 Undertaking cost benefit analysis 2.2.2 Undertaking feasiability of the project 2.3.1 Identyfying people neededk 2.3.2 Identyfying people needed 3 Makingarrangements 3.1 Determining target 3.2 Making arrangements 3.3 Inviting audiences 3.1.1 Determining the audience that are needed to be targeted 3.1.2 Identyfying the requirements of the audience 3.2.1 Decorating resturant 3.2.2 Hiring chefs 3.2.3 S electing food menu 3.3.1 Printing invitation card 3.3.2 Give Out Invitations to Special Guests 3.3.3 Prepare Special Menu for Launch Day 4Executing the event 4.1 S tart Event 4.2 Event promotion4.3 Closure 4.1.1 Grand Opening 4.1.2 erve Guests with Special Dishes at Discounted Price 4.1.3 Present Guests with 4.2.1 Promote Event in Digital Media 4.2.2 Release Special Offers for Event 4.3 Event closure Figure 1: WBS (Source: Created by Author)
14PROJECT MANAGEMENT 3. Gantt chart Figure 2: Gantt chart (Source: Created by Author)
15PROJECT MANAGEMENT 4. Stakeholder management plan 4.1 Roles and responsibilities NameRoleResponsibility <Please Fill>Event plannerThe event planner will create proper plan in order to launch the Butcher and Steak House Restaurant <Please Fill>OrganizerThey are generally responsible for restructuring the team and assigns them tasks for completing the tasks and duties for launching Butcher and Steak House Restaurant <Please Fill>Financial manager They are generally responsible for reviewing various types of financial reports and assist in preparing activity reports. <Please Fill>Quality analystQuality analyst will generally engages in developing test plans for identifying the quality of the project. <Please Fill>Event manager The event manager is responsible for arranging for the project so that the restaurant can be launched successfully. <Please Fill>ChefThe Chef arranges for the food so that proper food service is provided to the customers. <Please Fill>VolunteersThe volunteers engage in managing the work activities that are required to be done for website launch. 4.2 Stakeholder analysis StakeholdersInfluenceImpact Event plannerHighHigh OrganizerLowHigh Financial managerLowHigh Quality analystLowHigh Event managerHighHigh ChefLowHigh VolunteersLowHigh
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16PROJECT MANAGEMENT 4.3 Stakeholder management strategies Name, position, etc.InterestMessageCommunication ChannelFrequency Event plannerObjectives andproject scope The messages mustbe relatedwith achieving projectgoals and objectives. Face to faceOnce OrganizerInform aboutthe status of the event The project is on track Facetoface, conference Weekly Financial managerAboutthe project budget Informs whetherthe projectison track or not Facetoface, conference Monthly Quality analystInforms about quality Analyzes whetherthe event meet the objectivesof therestaurant or not Face to faceWeekly
17PROJECT MANAGEMENT 5. Risk management plan RiskEvaluationImpactProbabilityResponsible person Mitigation strategies Improper slippage Dueto inappropriat etracking, theevent manager faces difficultyin finishing the project. Very HighVery HighEvent plannerProper tracingof scheduleon weekly basis can mitigate this issue. Inappropriate arrangement Dueto improper management itisquite difficultto organize the event HighMediumorganizerItisvery much essentialto organize the event successfully. Lackof budget If the budget ofthe projectis not properly assumed thenitcan Very HighHighFinancial manager Itisquite essentialto estimatethe budget quite effectively undertaking
18PROJECT MANAGEMENT create lot of financial issues. proper market analysis. Inexperienced event managers If the event manager are less experienced thencan face difficulty in launchinga new Butcher andSteak House Restaurant MediumMediumEvent manager Itisvery much necessary to hire experienced event managers Probability Very highLack of budget Improper slippage HighInappropriate arrangement Medium Inexperienced event managers
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19PROJECT MANAGEMENT LowVery low Very lowLowMediumHighVery high Impact 6. Event evaluation It is identified that the event was mainly undertaken in order to launchnew Butcher and Steak HouseRestaurant. As per the project planning, it is reflected that the website launching will be finished within the duration that is around 61 days by utilizing budget of around $38,400. The launching of the restaurant will be helpful in targeting the audience and it assists in providing an opportunity to the restaurant to drive the traffic of the audiences. Furthermore, it is identified that there are number of risks that are associated with the event that need to be mitigated by taking proper steps.
20PROJECT MANAGEMENT References Andersen,E.S.(2016).Doprojectmanagershavedifferentperspectivesonproject management?.International Journal of Project Management,34(1), 58-65. Cagliano, A. C., Grimaldi, S., & Rafele, C. (2015). Choosing project risk management techniques. A theoretical framework.Journal of Risk Research,18(2), 232-248. Fernandes,G.,Ward,S.,&Araújo,M.(2015).Improvingandembeddingproject management practice in organisations—A qualitative study.International Journal of Project Management,33(5), 1052-1067. Garton, C., & McCulloch, E. (2012).Fundamentals of Technology Project Management. MC Press, LLC. Goetsch,D.L.,&Davis,S.B.(2014).Qualitymanagementfororganizational excellence.pearson. Hegazy,T.(2013).Computer-BasedConstructionProjectManagement:PearsonNew International Edition. Pearson Higher Ed. Heldman, K. (2015).PMP project management professional exam deluxe study guide: updated for the 2015 Exam. John Wiley & Sons. Hubicki, M. (2014). Risk Management Plan. Hwang, B. G., & Ng, W. J. (2013). Project management knowledge and skills for green construction:Overcomingchallenges.InternationalJournalofProject Management,31(2), 272-284. Kami, N. (2015).U.S. Patent No. 9,116,916. Washington, DC: U.S. Patent and Trademark Office.
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