Project Management (BMGT3002S) – OPENING A FINE DINING RESTAURANT

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CONTENTS
1. Introduction of project

2. Project Scope Statement:

2.1 Project Objectives:

2.2 Deliverables

2.3 Milestones

2.4 Technical Requirements
2.5 Limits & Exclusions

3. Project Priorities:
4. Work Breakdown Structure:

5. Estimation of Project Costs
5.1 Project Cost
5.2 Time-phased budget
6. Project Network Diagram

6.1 Project network information:
6.2 Project Network Diagram
7. Project Grantt Chart

8. Project Risk Management
9. Project Performance Measurement & Evaluation
9.1 Earned Values Cost Schedule System
9.2 Earn-Value Scenario

10. Project Closure
10.1 Wrap-up Closure activities:

10.2 Releasing Resources

10.3 Disassembling Project Team Members
Reference

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1. Introduction of project:
Ho Chi Minh City is supposed to be the most populous city in Vietnam, where people throughout the country came to work and study. Beside the entertainment service, the hospitality is one of the fastest growing businesses today. In recent years, thanks to the development of economy, people’s living standard has become higher and higher. They spend more on cuisine and it seems to be more difficult to make them satisfied as their requirement of this kind of service is tougher. Because of its huge profits, there were many investors who would like to involve in this sector.

Despite of the competition of this market, it is recognized as a very potential business for those who dare to make investment as restaurant business is high revenue producing source of business. The fact that it is rare restaurant in the area which could meet the demand of customers presents us with a window of opportunity and an entrance into a profitable niche in the market. That is the reason why we decided to make project on restaurants and title of project is “OPENING A FINE DINING RESTAURANT”. The customers will be focused mainly on people with medium income and tourists. It will be the perfect place to stop in for a bite to eat, for a drink or for a small business meeting. Prices will be competitive with other upscale restaurants in the area.

2. Project Scope Statement:
2.1 Project Objectives:
The Restaurant’s objectives for the first five years of operation includes:
Developing restaurant to be a great place to eat, combining an intriguing atmosphere with excellent, interesting food and the best choice for all families and singles, young and old, male or female.
Training a professional enthusiastic staff and make them feel a part of the success of restaurant. Our motto is “Happy employees make happy guests”.
Contributing to the development of hospitality sector of Viet Nam and expanding, promoting the reputation of restaurant and open more branches over country.
Keeping food cost under 35% revenue.
Keeping employee labor cost between 24-29% of revenue.
Averaging sales between $500,000 – $1,000,000 per year.
Achieve 12% return on investment to investors for the first two years and 15% for the next three years …..

 

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