Systems Development Life Cycle (SDLC)

INTRODUCTION

To control food and labor costs which are important task for a new restaurant. Proper menu planning, sales and employee training, can prevent overspending on staff and supplies and still provide excellent quality food and service. Variety of planning, monitoring and evaluation techniques can manage the expenses and ensures profitability including quality.

The Cost Management Plan:

• Restaurant Manager, Adam willing be managing the costs
• Susan L has the authority to approve changes to the project or its budget
• The cost performance is quantitatively measured and reported at each business meetings

The Project Manager will be responsible for managing and reporting on the project’s cost throughout the duration of the project.

COST MANAGEMENT APPROACH

Control food costs to determine what they are, per plate. This can be done by calculating the expense of each ingredient that goes in the dish. Food cost goes on delivery, interest on each purchase, spoilage, theft and returned food for lack of quality.

MEASURING PROJECT COSTS

Knowing the food costs of individual dish will let you know determine if they can be added in the menu

COST CHANGE CONTROL PROCESS

PROJECT BUDGET

• The budget for this project is listed below.
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• Fixed Costs: $200,000.00
• Material Costs $70,000.00
• Contractor Costs $100,000.00
• Total Project Cost $370,000.00

INTRODUCTION

The Quality Management Plan is to know who your customers will be and what they want. This will be achieved by creating a team and having people from different areas of the restaurant to have all their interests met.

The purpose of this plan is to:

• Products are built to meet standards and requirements
• Work is performed efficiently as documented
• Any mistakes or errors identified, corrected action should be taken

QUALITY MANAGEMENT APPROACH

Quality improvements will be identified by a creation of team members from a diverse atmosphere will have both men and women, newcomers and established workers, and people from all ethnic backgrounds and different age groups.

QUALITY PURPOSE

Is to produce the customers expectation in terms of good quality and a quality management should plan should meet this expectation. Quality management plan guides the project manager to determine if the deliverables are being produce with quality and if they are effective and properly applied.

QUALITY ASSURANCE

This is the inspection points and checklists that are consistent for feedback concerning a restaurant quality and continuing standards. This will include:

• Guests
• Food quality
• Employee training
• Administration
• cleanliness

INTRODUCTION

. The Communications Management Plan defines the following:

• Know the public perception
• Establish the best strategy
• Build a brand that will impact the measure by results

COMMUNICATIONS MANAGEMENT APPROACH

The Project Manager will focus on the target audience and competitors, so he could have an outlook of the entire situation before starting the business. He needs to know the marketing channels such as the internet, social networks, and TV advertisement. The graphic designer will create a website that will show the business photos of the restaurant, food, and drinks. And this will attract the public.

While designing the budget time will be dedicated on research before a final decision is made. Create the best logo to represent the project by using a communication agency.

STAKEHOLDER COMMUNICATION REQUIREMENTS

As part of identifying all project stakeholders, the project manager will communicate with each stakeholder to determine their preferred frequency and method of communication. Choose the best form of communication either through meetings, emails, skype or through phone.

ROLES

Project Sponsor

Approve or deny scope change requests, evaluates any needs for change, accept project deliverables, provide strategic leadership by working with management to establish goals, plans, and policies for the company

Chief operation officer

Secure functionality of the business to drive extensive and sustainable growth

Chief Culinary Officer

Responsible for hospitality, food and beverage, manages the restaurants’ staffing needs and oversees recruitment.

Chief Catering Officer

Leads the chefs and catering team, responsible for daily running of the catering operations and services in the events and restaurants.

Project Manager

Develop new menus, hiring or training food preparation workers, maintaining inventory for food supplies. Follows Company’s food budget and completing other administrative tasks.

Project Team

Direct other employees through their daily routines.

Technical Lead

The Technical Lead is a person on the Project Team who is designated to be responsible for ensuring that all technical aspects of the project are addressed and that the project is implemented in a technically sound manner. The Technical Lead is responsible for all technical designs, overseeing the implementation of the designs and developing as-build documentation. The Technical Lead requires close communications with the Project Manager and the Project Team.

INTRODUCTION

Risk Management Plan:

• Define work scope, schedule, resources, and cost elements:

1. Develop project WBS/WBS dictionary
2. Develop master schedule and detailed schedules
3. Estimate project cost and finalize budget
4. Identify required and available resources
5. Establish performance measurement metrics

• Define minimum and maximum baseline thresholds:

1. Schedule
2. Resources
3. Cost

• Baseline reporting requirements:

1. Format
2. Frequency of distribution
3. Distribution list

• Define Risk Management Roles and Responsibilities:

1. Project Manager chairs the risk assessment meetings
2. Project team participates in risk assessment meetings and members serve as meeting recorder and timekeeper
3. Key stakeholders participate in risk assessment meetings
4. Project Sponsor may participate in risk assessment meetings

RISK MANAGEMENT APPROACH

Risk managers will provide status updates on their assigned risks in the bi-weekly project team meetings, but only when the meetings include their risk’s planned timeframe.

RISK IDENTIFICATION

For this project, risk identification was conducted in the initial project risk assessment meeting. The method used by the project team to identify risks was the Crawford Slip method. The project manager chaired the risk assessment meeting and distributed notepads to each member of the team and allowed 10 minutes for all team members to record as many risks as possible.

RISK REGISTER

The Risk Register for this project is a log of all identified risks, their probability and impact to the project

INTRODUCTION

Risk Management Plan:

• Define work scope, schedule, resources, and cost elements:

1. Develop project WBS/WBS dictionary
2. Develop master schedule and detailed schedules
3. Estimate project cost and finalize budget
4. Identify required and available resources
5. Establish performance measurement metrics

• Define minimum and maximum baseline thresholds:

1. Schedule
2. Resources
3. Cost

• Baseline reporting requirements:

1. Format
2. Frequency of distribution
3. Distribution list

• Define Risk Management Roles and Responsibilities:

1. Project Manager chairs the risk assessment meetings
2. Project team participates in risk assessment meetings and members serve as meeting recorder and timekeeper
3. Key stakeholders participate in risk assessment meetings
4. Project Sponsor may participate in risk assessment meetings

RISK MANAGEMENT APPROACH

Risk managers will provide status updates on their assigned risks in the bi-weekly project team meetings, but only when the meetings include their risk’s planned timeframe.

RISK IDENTIFICATION

For this project, risk identification was conducted in the initial project risk assessment meeting. The method used by the project team to identify risks was the Crawford Slip method. The project manager chaired the risk assessment meeting and distributed notepads to each member of the team and allowed 10 minutes for all team members to record as many risks as possible.

RISK REGISTER

The Risk Register for this project is a log of all identified risks, their probability and impact to the project

and emphasize are of agreement.

References:

• https://smallbusiness.chron.com/role-responsibilities-hr-restaurant-24835.html
• https://www.pmstudy.com/trainingdocs2/HumanResourceManagement.pdf
• Schwalbe, Kathy Ph.D. (2017). Information Technology Project Management