SUBMITTED BY

Imran Farooq (Project Manager)L1S11BBAM0013

Furqan Butt (Team Lead)L1S11BBAM0001

Mohasin Sheikh (Sub-ordinate)L1S11BBAM2087

Jehanzaib Ali (Sub-ordinate)L1S11BBAM2016

Mudassar Khokhar (Sub-ordinate)L1S11BBAM0163

SUBMITTED TO:Prof. NAVEED SAEED

DATE: 9TH JUNE,2014Project Scope Statement

Vision Statement

Design and construct a restaurant in Lahore name Burger House serving American, Texas, Mexican cuisines focusing on our locally grown food, and locally produced art to benefit the overall neighborhood community and economy. We promise to deliver best quality of food for our customers.

Business Needs

Currently, Lahore does not have a restaurant that is primarily focused on locally grown organic food with the taste of western spices. The opening of a Burger House that features organic food from local farms will creates employment for our youth and adults, and also become an evening venue for social get together, art, and community building. After having a market survey in Lahore, we choose to build our restaurant on the location where many food lovers specially come to eat. The place has become profitable business and we come up with some new idea which makes us different from others. The idea of providing organic food with western recipes is our competitive edge as we are providing you the healthiest food which other restaurants have not yet offered so far. Opening a restaurant in this area will be workable and profitable because there is appropriate crowd of consumption and huge development space in the area. Our restaurant will adapt business model of McDonalds which is simple and have standardized operation management, which is well renowned in the world. We have collected all the information about what is actually happening in the business at present and what customer wants in future, so we might do to improve and expand the business.

Project Description

To Design and build Burger House on MM Alam Street in Lahore. Following priority will be given to local merchants and contractors for all construction and design needs. The construction will meet all current building rules and regulations provided by Lahore Developmental Authority, Excise and Taxation and will be completed on time, and within specific budget. The project requires minimum 120 days to complete. The description relevant to design, construction and services are as below:

The design and construction of Burger House include:

Hiring of a General Contractor Designing of Restaurant Map which includes Single-storey covering a space of 100 meters while the remaining area is allocated for parking. The restaurant occupies the total area of 250 meters square. Hiring of an Interior Designer Designing of Interior walls , furniture , lights , art , floor 2/3 of area for diners so that customers will not disturb each other and feel comfortable when they are dinning 1/3 of area for other operations include drive-thru facility, storage room, back services, cash desk etc. Seating capacity for approximately 15 diners 15 tables for 4 servings per person which includes 10 couches and 5 leather tables with chairs. The aisles are wide enough so customers can walk easily rather than be congested and get uncomfortable

Two Drink Refill Corners (include Coke , Pepsi , Sprite & Nestle Juices) Hire 20 work force include (5 Kitcheners , 2 Cashiers , 7 Waiters , 2 Floor Cleaners , 2 Security Guards , 1 Valet parking , 1 at Drive thru) State of the art open kitchen which show dinners that makes them more satisfied in terms of hygienic food. For Kitchen we need (5 Grills , 5 Ovens , 5 Fryers) Storage Room and Walk in cooler should also be constructed. One Aluminum flush tube frame door consists of inches thick glass and having a length of 66 ft. with no boundaries. 6 Glaze panel windows of glass plate inches of length and 3*3 ft. respectively Wooden Flooring in whole dining area. Multi zone air conditioning and heating unit (10 grills should be built in order to maintain the temperature inside dining area) 5 Surveillance cameras for security purposes Glazed walls with the history of food, culture and art mentioned respectively. Plant Pots should be place around the corners to make the atmosphere cleaner. Sound system supporting acoustic live performances to make customers enjoy the music. A small vacant area is for performances. 2 Pest killers should be installed 1 on the entrance and other near the kitchen 100 Soft glow LED lights, 5 flickers, 20 small hanging lamps which give a warm glow on tables. One wheel chair and two normal bathrooms 3 Hand Dryer should be installed in washroom with hand sanitizers. 3 Fire Extinguishers Emergency ExitThe services of the restaurant will include: Menu offering organic meals (Burgers , Steaks , Roasted Chicken , Pizzas , Coffee/Shakes and Desserts) Purchase of raw material from the reliable suppliers Providing good quality of diet for our customers with the calories mentioned who is more health conscious. Sound system supporting acoustic live performances Beautiful and healthy environment for diners Overall design that reflects the art, music, and food New dishes according to customers requirement Timings : 12:00pm 1:30am Regular trainings to staff Take away facility Parking Facility Customer Feedback Deals / Offers Free WIFI accessibility for customers Social Integration (Facebook , Twitter , Myspace) Promotions /Advertisements

Burger House Layout:The layout of our restaurant plan shows the dine in tables, waiters, cash counter, drinks, kitchen, washroom, parking area and the drive thru facility. The layout will tell the basic idea of how to construct the restaurant with specific location designated to that area. This is just an overview of our restaurant how it looks like the elaboration regarding the project is explained in further WBS in which sub-ordinates are assigned different roles that are managed by Team Lead and who has to report Project Manager regarding the project in due time.

Kitchen Layout: The kitchen layout of our restaurant plan shows the storage area, ovens, grills, deep fryers and walk in cooler as shown below:

Project Deliverables: The Deliverables are the goods or services that will be provided upon the completion of a project. For our restaurant the project deliverables are as follow:ISIS NOT

Planning Phase Completed by 1/6/14Promotional design (menus, logos etc.)

Permits & Licenses by 24/6/14Find a location, handling tax & insurance matters

Design and Construction of Restaurant by 13/09/14Marketing & grand opening

Walk Through and Sign off by Sponsor by 27/09/2014Hiring chef, cashier ,waiter , security guards

Crockery , paintings, lights , decoration , dining tables etc.

Project Objectives: The objectives are statement that tells what project is trying to achieve in the specific time and it should be SMART. The objectives of our restaurant are as follows:ObjectivesCriteria for Evaluation

Complete Requirement for Plan Submission by 2/6/14Permit Obtained from Lahore Development Authority

Hire Designer and General Contractor (GC) by 14/6/14Sponsor Approval and Signed Contracts

5

Complete Design Process 21/6/14Sponsor Sign Off

Complete Construction Requirements by 13/09/14Contractor and Project Manager Sign Off

Final Inspection by 23/09/14Final Inspection Document Received

Sponsor Acceptance of Completed Work by 27/09/14Signed Final Sign Off Document

Assumption and Constraints

Assumptions are the positive factors which we perceive about being true but it may have negative constraints which are the hurdles in successful achievement of the project. Here are the assumptions and constraints of our restaurant as follows:AssumptionsConstraints

Contractor will obtain permit from LDALimited Budget Rs 4.0 Million

Owner will hire a qualified ContractorTimeline Completion within 120 days

Owner will hire a qualified Interior designer

Cost of material will not increase more than 15%

No labor issues / strikes

Stakeholder Analysis

Stakeholders are those who have stakes in your project how well it goes and the people who get benefit are the end users after completion of project. Here we have the stakeholder analysis of our restaurant as follows:

StakeholderNeedsWants / Expectations

InteriorClear understanding of design visionWeekly team meeting

Prompt payment of invoices

DesignerRecommendations for future business

Sufficient funds require for materials/supplies

Design to achieve local recognition

Communication of vision

LocalTo be considered in the designMilestone updates

ResidentsNotification of opening

Neighborhood enhancement

Owner /Final design and construction/design to meet localProject on schedule and within budget

vision

SponsorWeekly status report

Communication Plan

Owner/Sponsor approval

Sufficient cash flowDeliverables on schedule and within budget

Project TeamAuthority to control projectSuccess will solidify contract for sponsors next project

Qualified laborWeekly group status meeting

Communication Plan

Detailed plans/drawingsPrompt payment of final invoices

ContractorsClear understanding of deliverables

Recommendations for future business

/VendorsSufficient funds to obtain materials/supplies

The Burger House Project is assigned to group members as below:Project Manager: ImranButtTeam Leader: Furqan ButtSub-ordinates: Jehanzaib Ali, Mohasin Sheikh, Mudassar KhokharWork break down structure (WBS)The construction of Burger House will begin one week after it is approved and the budget is made available. It will take maximum 120 days to be fulfilled. We will spend three weeks signing contracts and applying business license, nine weeks to remodeling the restaurant, four weeks to recruiting and training the staffs, and the last one week keep all things in order and hold an opening ceremony. The total activity requires 17 weeks The action schedule for the project is as follows. We will monitor all the activities and make sure they would be finished on time. So that the project could be implemented as we expect. The sub-ordinates are assigned a different role that are managed by Team lead and who has to report Project Manager regarding the project. Team Lead: Furqan ButtReport to : Imran Butt (Project Manager)Phase 1 Requirement (7 days)By the end of Week One Finding an appropriate location on MM Alam Street for Burger House Negotiate the reasonable rental of the site and sign the contract.

Assigned to: Mudassar K

Phase 2 Planning (14 days)By the end of Week Two Hire a General Contractor Hire an Interior Designer Kick off meetings with sponsor / contractor / stakeholder Finalized a civil engineering plan Submit plan to city

By the end of Week Three Apply for individual business license from Lahore Developmental Authority Apply for tax registration from Excise and Taxation Department

Assigned to: Mudassar KPhase 3 Construction (63 days)By the end of Week Four Rough Framing

By the end of Week Five Roof Construction Ceiling Construction Emergency Exit

By the end of Week Six Kitchen Construction Washroom Construction

By the end of Week Seven Making of Drive-Thru Parking Construction

By the end of Week Eight Electricity Distribution Gas Distribution Water Distribution Communication and Security

By the end of Week Nine Wall Finishes ( Paint , Tiles , Designing) Washroom Tiles Plumbing Fixtures

By the end of Week Ten Multi zone air conditioning and heating unit Aluminum flush tube frame door consists of inches thick glass and having a length of 66 ft. with no boundaries. 6 Glaze panel windows of glass plate inches of length and 3*3 ft. respectively

By the end of Week Eleven Floor Finishing Interior Doors Exterior Doors

By the end of Week Twelve Kitchen Furnished Installation of Equipments (Fryers , Grills , Ovens , Water in cooler) Other Electrical Systems (Generator , UPS Connections) Installation of Computer Equipments Fire ExtinguishersAssigned to: M.Sheikh

Phase 4 Decorating (7 days)By the end of Week Thirteen Decorate the restaurant Glazed walls with the history of food, culture and art mentioned respectively Installation of Furniture 100 Soft glow LED lights, 5 flickers, 20 small hanging Cashier Desk Sound system Surveillance Cameras Pest killers Hand Dryer/Sanitizer Plant Pots

Assigned to: J.AliPhase 5 Training and Advertising (14 days)By the end of Week Fourteen Make the regulation system for employees Swipe card access Valid Entry Card Training new staff Restaurant unique get-up (Blue Polos and Black Pants) Video based lectures to employees Customer Satisfaction

By the end of Week Fifteen Decide on the range of diets for retail and procurement channel details Visa Debit/Credit Card Machines for online payments. UAN registered Number Online Website Order new materials based on the decision made. Check and accept the decorating project. Publicize the new fast-food restaurant opening to those will-being customers Paper Advertisements Social Advertising (Facebook , Twitter, Myspace)Assigned to: J.Ali

Phase 6 Closing (14 days)By the end of Week Sixteen Final Inspection Punch list with all the items Final walk through with sponsor

By the end of Week Seventeen Cleaning of restaurant Opening a holding ceremonyAssigned to: J.Ali

BudgetingRental cost: The new premises would cost Rs 150,000 per monthDecorating: Rs 500/2000=Rs 10, 00,000 in all-packed price.Equipment: The cost of equipment in the restaurant would be: Dining Supplies: 300,000 Cash Register 10,000 Dining table and dining chair 300,000 Cleaning 100,000 Drinking machines 40,000 Other 50,000 Total: 8, 00,000Budgets: The annual increase in the operating budget would be: Wages 500,000 Utilities 200,000 Equipment maintenance 250,000 Internet fee 10,000 Telephone charge 40,000 Total: 10, 00,000Public Relations: Market Research 100,000 Promotions / Ads 100,000 Risk /Insurance 200,000Total Cost of Project: 18 Lac + 10 Lac + 8 Lac + 10 Lac + 4 Lac= 5.0 Million RupeesRisk ManagementPrior to implementation of the Burger House project, it is necessary to look at the project from different perspective. Before putting the plan into practice, we find that the following problems might affect the successful completion of the project. People-related: The new employees may not be satisfied with the wages. The new employees may not be good at this job at all. For a new restaurant, people may doubt about the credit of it when they come to us at the first time.

Time-related: The newly ordered raw materials may not arrive in time causing delay in the opening of the new restaurant. The decoration in the new restaurant cannot be finished on time.

Service-related: The loan may not be obtained from the stake holders in time. The new dishes may not cater to the interests of the customer.We may not be able to purchase the materials at the lowest price from the supplier. Since it is impossible to remove all the risks, the restaurant manager deems he is able to control and manage them. Some precautionary measures to overcome risk factor which are as follows: Try to avoid the risks, for example, make sure the new staffs could accept the monthly wage in the interviewing Carry out market research among target customers to improve the popularity and the diversity of the restaurant Monitor the lead time to make sure the materials arrive on time. Continual improvement in food and try to achieve maximum customer satisfaction Try to have a good relationship with suppliers so they deliver you on time.Set aside a certain percentage of the total budget as contingency allowance to take account of the unexpected risk.

Wages (Increase) 50,000Repair 200,000Raw Material 100,000Operational Cost 150,000Total: Rs 500,000

Quality ManagementQuality Plan Purpose The purpose of the Quality Plan is to define how quality will be achieved and managed throughout various project phases.

Quality Plan ProcessesThis document identifies the activities, processes, and procedures used to manage the Burger House quality management plan. It is based on the premise that quality is achieved when the project meets and exceeds stakeholder expectations. The plan identifies and defines Quality Management roles and responsibilities, standards, methods, and review requirements that will be applied to our restaurant project.

Project OverviewThe restaurant has built a successful business by serving excellent food accompanied by service, at reasonable prices, in a clean, well-maintained facility. The quality standards ensure that customers will remain loyal and visit our restaurants again and again. We have focused much on quality organic food and we simply can't afford to disappoint our customer because there satisfaction is our success.

Quality StandardsThe following quality standards defined by the company that will meet on day to day operations as below: Food Kitchen Dining Area Service CleanlinessQuality Managers ResponsibilitiesQuality Manager is responsible for managing all the activities, processes of quality management system and ensuring that the customers key expectations have accurately being identified and met.

Project Quality ControlProject Deliverables: These are set of outcomes that need to be fulfilled in a certain order in order to maintain the quality of Burger House, which are as follows:MilestoneDeliverable

Restaurant Running Inventory Management System Storage Area Product Preparation Area Labeling / Dating of product

Quality Safety Standards Benchmarking Services Cleanliness

Training HR Personal Development

Equipment Installation of equipment Qualified Technicians Safety Manuals

Suppliers Product / Material required Proposals Supplier /customer relationship

Project Audits and Quality ReviewQuality audit is a structured review to determine whether the project activates comply with policies, rules and regulations of the required project. In case of Burger House the following quality audit report is reviewed and match with the project in order to avoid any future losses.Project Quality Audit ReviewPlanned DateQuality Review AuditorComments

Rules and Regulations

Certificates ISO , Benchmarking , Safety Manuals

Inspected by Quality Manager

Facility Safety

Pest Inspection , Doors , Handles , Lights

Food Safety

Food items inspection , optimum temperature

Management Escalation PlanEscalation plan is formal process to highlight an issue to senior authority, if there is a road block coming in the making Burger House e.g. manager/worker is not willing to or unable to complete the activity in given time it is necessary to escalate the project to higher authority for completion.Escalation LevelManagement TitleNameProblem

HighProject ManagerImran Employee unwillingness Absenteeism Activity Delays Riots

MediumTeam Leader Furqan

LowSub ordinates Mudassar , Mohasin , Jehanzeb

If sub-ordinates are unable to complete the activity from its employees due to problems mentioned above then he should report to his team leader and brief him about the project, if team lead is unable to perform the task he should escalate to project manager to take measures in order to complete the task.

Quality Team Roles & Responsibilities Quality managers plan, direct or coordinate quality assurance programs and formulate quality control policies. They also work to improve an organization's efficiency and profitability by reducing waste.Project Team RoleQA ResponsibilitiesQC Responsibilities

Operational Process ISO certified , Safety Manuals Quality Audit

Training Hiring and Training of employees with quality standardsInspection Tools /Software

SupplierMaintain Quality StandardsIncoming Inspection

ImprovementIdentify ProblemsImprove quality of product

Quality Plan AuditsThe quality plan audit log is a general review of the project activates regarding policies, rules and regulations , any issue regarding quality control which includes cleanliness, service, food arises should be resolved in time. Some of the activities of Burger House need to be resolved are as below:Quality Review DateActivity ReviewedIssueResolution

Pest InspectionInsects observedInsect Killer on main door

CleanlinessWashroom showers leakageShould be replaced with new showers

FoodLate ServingTraining

Quality Plan Approval Aquality planis a document that is used to specify the procedures and resources that will be needed to carry out a project. To achieve the task there are set of quality objectives that needs to be achieved in order to make the project successful. The quality plan is sequence of steps that has to be prepared, and then approved by the project manager. Burger House is well defined quality plan and its prepared by quality manager with the help of project sponsors.

Prepared by Imran Butt (Project Manager) Furqan Butt (Team Lead) & SubordinatesApproved by M (Quality Manager)

Project Communication Plan:

The plan is to communicate with the different team members, designer, architecture and stakeholders of Burger House Project frequently with the following method and communication during the project involves either meeting if required or Email with specific document type. The communication regarding our project is explained as below:

X= Organized/Review O=Overview

ProjectDoc

SponsorPMTeamDesignerArchitectGCGMFreq.Dist. Method

Type

Member

ProjectXOXOnceMeeting/ EmailWord

Charter

ProjectXOXOnceMeeting/ EmailWord

Scope

WBSOXOnceMeeting/ EmailWord

ProjectOXXXXXWeeklyMeeting/ EmailWord

Schedule

ReportsOXXOnceMeeting/ EmailExcel

Sign-off X

O

X

XOnceMeeting/ Email

Word

Final Report to stakeholderXOX

X

OnceMeeting/ EmailWord

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