This project plan outlines the construction of a new restaurant building in Auckland, New Zealand. The plan encompasses various aspects of project management, including project scope, anticipated outcomes, and identification of key stakeholders such as the management board, project head, and design engineer. It details financial and time management plans, as well as risk management strategies to mitigate potential issues like material delays and budget constraints. The plan also discusses project evaluation tools such as PERT charts and critical path analysis, along with a monitoring and control system supervised by the project manager. Quality management approaches, including Six Sigma and Total Quality Management (TQM), are addressed to ensure high standards are met. The project concludes with a comprehensive bibliography of relevant sources. This plan serves as a detailed guide for the successful execution of the restaurant construction project.
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