Project Management

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Restaurant for Fried Ice Cream

Table of Contents
* Project Overview
* Risk Management
*Project and reasons for considering it a project
* Equipment & labor needed
* Statement of Work
*Activity objectives
*Work Breakdown Structure
* Sequence CPM
* Management & Resource Management
*GANTT diagram
* Revenues & Expenses Budget
*Network Diagram
*RAM Diagram
* Conclusion & Recommendations

Reasons for considering it a project:

*It has a specific Start and End date (from June 1, 2011 till the middle of August 2011). *It has well defined objectives which are upon wishes and recommendations of our customers. *Our result is to achieve a well decorated store for selling fried ice cream. *Time schedules & resources are consumed.

Equipment needed:
* Kitchen tools and equipments:
- Papers, foil, napkins, packages (colors, stickers).
* Store tools :
-Computer.
-Tables and chairs.
-POS system.

Labors needed:
* *Manager.
* *Workers for delivery to customer (1).
* *Cashier.
* *2 chefs
* *2 employees
* *Supplier (contract) for delivery of ingredients from outside the country. * *Supplier (products).
* *Supplier for cattery (refrigerator, heater).
Statement of work (SOW) :
A statement of work (SOW) is a detailed description of the work required for a project. It contains the following: * Goals: The goal of this project is to launch a new taste of ice-cream. * Product specifications: the product is a tasty, creamy, crunchylicious desert. * Milestone and timeline: A milestone is defined as the measure of accomplishment of a task or a sub task.

Activity Objectives ( Milestones)/Duration (in days) :

Milestones | Duration(in days) |
(A) Search for place | 10 |
(B) rental Activity Objectives ( Milestones)/Duration (in days) | 2 | (C) Shop design &decoration | 15 |
(D) Equipment order | 5 |
(E) Product order | 7 |
(F)Issuance of brochure | 4 |
(G)Issuance of business cards | 2 |
(H)Ice cream manufacture | 6 |
(I) flavors | 3 |
(J) promotion | 5 |

Work Breakdown Structure
Fried ice cream 1.0
Plan 1.1
Search for place 1.1.1
Rental 1.1.2
Forecast demand/requirements 1.2
(C) Order equipment1.2.1
(D) Order ingredients and products needed 1.2.2
Process 1.3
(E) Manufacture icecream 1.3.1
(F)Flavors 1.3.2
Advertising & Marketing 1.4.3
(I) Promotion through billboards 1.4.3.1
Study the results 1.4.2.2
Feedback 1.4.2.1
Design 1.4
(G) Issuance of brochures (1.4.1)
(H) Issuance of business cards (1.4.2)

Sequence CPM :
Activities | Predecessor | Duration |
A | ---- | 10 Days |
B | A | 2 Days |
C | A,B | 15 Days |
D | B,C | 5 Days |
E | B,C | 7 Days |
F | D,E | 4 Days |
G | E | 2 Days |
H | F | 6 Days |
I | G | 3 Days |
J | H | 5 Days |

Management & Resource Management:
In our business the principal, himself, will be the manager. Mohammad will be the hands-on manager for the daily operation of the shop. He should have the following responsibilities and perform the following duties: * Oversee the design, development and construction of the Shop. * Collect competitive bids for the build out of the Shoppe and for the equipment needed for the Shoppe * Seek and obtain the necessary financing for this project. * Plan, coordinate and execute merchandising and promotion of the Shop. * Ensure that standards of product quality control and shop cleanliness required by the franchisor are maintained on a daily basis. * Perform orientation, training and re-training of all Shop personnel. * Personally make a commitment to give 100% best effort and a personal full-time commitment to operating the Shoppe to its greatest potential.

After the actual network has been constructed, the second stage must always be to check it against the resources that drive that activity. The availability of appropriate...
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