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Created by: Heather Palo

DeVry University
Project Management
08/26/2013

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Table of Contents
Page
I.Project Charter .......................................................................................................................... 3
II.Project Scope ............................................................................................................................ 9
III.Work Breakdown Structure ................................................................................................ 14
IV.Network Diagram ................................................................................................................. 14
V.Risk Management Plan .......................................................................................................... 17
VI.Resource Management Plan ................................................................................................ 20
VII.Communication Management Plan ................................................................................... 20








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Project Charter
Project
Name
La Cucina Importata (The imported
Kitchen)
Project
Number
2154
Project
Manager
Heather Palo Prioritization High Priority
Owner(s) Willy Garcia


Start Date: 08/01/2013
Scheduled
Completion
Date:

01/25/2014


Mission/
Purpose
This project is going to accomplish opening an Italian restaurant in St. Armands
Circle of Sarasota, Florida. The goal and mission of this company is to open this
restaurant successfully and tastefully.

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SOW
This project will create awareness to the company and provide Sarasota, Florida
with a new eating establishment. At a high level, the work will be done by a trained
professional team to enrich the city with the taste of Italian cuisine. High-level
deliverables for this project are, time, cost, design, structure, equipment and
imported goods from Italy.



Objectives
The objective of this company for the project is to renovate a building to meet
the qualifications to open up an Italian restaurant.


Business Need This project should be done to gain awareness about our company. This
project will bring the only imported Italian Cuisine to the area, which will
bring huge success to our financial goal.

Project
Manager and
Stakeholders
This project will be led by Heather Palo. The major stakeholders for this
project are the people that are invested in this restaurant, the project team, the
project office, the customer, and the project manager.

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Milestones The key milestone dates associated with the project are: Starting August 1,
2013 and finishing by January 25, 2014. The research phase will be the month
of August. The building purchase will be the month of September. The
renovation will take place during the months of September through the
beginning of December, and the opening will be January 1
st
.

Budget The order-of-magnitude budget for this project is $100,000




User Acceptance
Criteria/Quality
The minimum success criteria as defined by the key stakeholders are to
have this place up and running by January 25, 2014, have an excellent
location for the restaurant, and to keep the restaurant open for more than
two years.

High-Level
Project
The assumptions on which the project is based are that the area will be
sufficient for the amount of business being attracted and that all of the
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Assumptions imported goods will be plentiful.
High-Level
Project
Constraints
The major limiting factors that affect the project are, not enough demand for
authentic Italian cuisine, the failure of the restaurant within the first year, or
not having enough space to accommodate all of the guests.
Exclusions
and
Boundaries
The restaurant will be built according to the blueprints provided by the owner.
This project will not go over budget or over in time. Contractor works for the
project and therefore cannot contract out services. The owner is responsible
for the layout and design.


Major
Risks
The major risks affecting the project are not having the right permits, lawsuits
against the restaurant


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KEY STAKEHOLDERS



Project Manager
Authority Level
The project manager is responsible for making sure that the
Project Team successfully executes and finishes the project on
time. The project manager is responsible for all
communication and develops the project plan with the team.






Project Core
Team
The Project Core Team successfully executes the tasks that are given to
them provided by the Project Manager.

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Subject Matter
Experts (SMEs)
(include company
and channel
designations if
applicable)
The Subject Matter Experts implements the best practices for the project.
They will be participants in the work group.





APPROVALS
Type Name Signature Date
Project Manager Approval:




Heather Palo


07/19/2013
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Customer/Sponsor Approval:




Willy Garcia


07/19/2013


Project Scope Statement

Project Name La Cucina Importata (The Imported
Kitchen)
Project
Number
2154
Project Manager Heather Palo Prioritization High
Owner(s) Willy Garcia


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Statement of
Work
Project
Description
and
Project
Product
This project will create awareness to the company and provide Sarasota,
Florida with a new eating establishment. At a high level, the work will be done
by a trained professional team to enrich the city with the taste of Italian cuisine.
High-level deliverables for this project are, time, cost, design, structure,
equipment and imported goods from Italy. We intend to do this by using our
professional project team to work together and make this restaurant come to life
and here are the steps we intend to use to accomplish the project:
1). Researching the market
2). Find a location and gather supplies
3). Renovate and style the building
4). Advertise
5). Hire staff
6). Grand Opening

When completed, this restaurant will look as if you just walked through doors
and stepped foot onto the rich soil of the beautiful country of Italy.


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Project
Deliverables
1). Research Phase
Market Research
Business Plan
Vendor Contracts
Interior/Exterior Design Plans
Menu Development

2). Location and Supplies Phase
Location search
Obtain required permits
Renovation Supplies
Kitchen Equipment

3). Renovation and Styling Phase
Demolition
Construction/Repairs
Installation

4). Advertising Phase
Newspaper
Phonebooks
TV
Radio
Posters
Flyers
Website
Hiring

5). Hiring Staff Phase
Employee Training Material
Interviews
Employee hiring and training
Scheduling
Janitorial hiring

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6). Grand Opening
Advertising
Food supplies
Develop the restaurant flow
Train employees


Project
Objectives
The objective of this company for the project is to renovate a building to meet
the qualifications to open up an Italian restaurant. The budget is $100,000 and
the project team will get everything done within the budget and it will be
finished by the scheduled time, which is January 25, 2014.

Project
Assumptions
The assumptions on which the project is based are that the area will be
sufficient for the amount of business being attracted and that all of the imported
goods will be plentiful.
Project
Constraints
The major limiting factors that affect the project are, not enough demand for
authentic Italian cuisine, the failure of the restaurant within the first year, or
not having enough space to accommodate all of the guests.
Exclusions The restaurant will be built according to the blueprints provided by the owner.
This project will not go over budget or over in time. Contractor works for the
project and therefore cannot contract out services. The owner is responsible for
the layout and design.
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Acceptance
Criteria
Once this project is completed, people from all over the world will be able to
dine in this beautiful luxurious restaurant and taste the fabulous cuisine from
Italy. The staff of this restaurant will be well trained to cater to the every need
of the customers and we wont accept anything less than polite, courteous, and
professional behavior from our staff. This restaurant will also maintain a high
level according to the sanitation laws and will abide by the Food and Safety
regulations.

Technical
Requirements
This restaurant will run using the Aloha POS system. This system will allow the staff
to place orders, change orders, cash out customers, etc. The wait staff will also have
portable POS systems for faster and more accurate service. The wait staff will also be
able to run the customers check out at the table.



APPROVALS
Type Name
Signature Date
Project Manager Approval:


Heather Palo 07/26/2013

Customer/Sponsor Approval:



Willy Garcia 07/26/2013



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Work Breakdown Structure

Network Diagram

La Cucina Importata
Research
* Market Research
*Vendor Aquisition
*Customer Base
Probability Plan
*Interior Design Plan
*Exterior Design
Plan
*Site Proposal Plan
*Menu Development
Procurement
* Location Aquisition
*Permits and
Business Registry
*Kitchen Equipment
*Renovation
Materials
Renovations
* Demolition
*Construction
*Repair
* Equipment
Installation
*Janitorial Needs
Advertising
*Website
*Newspapers
*Phone books
*Radio
*TV
*Posters/Flyers
*Staff/Help Wanted
Staff
* Personnel
Aquisition
*Employee Traning
Materials
*Employee Training
*Work Scheduling
*Janitorial Staffing
Grand Opening
*Operations Testing
*Stock
*Flow and Training
*Resupply Schedule
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Risk Management Plan

Project Name: La Cucina Importata
Project Description Summary: This project is going to accomplish opening an Italian
restaurant in St. Armands Circle of Sarasota, Florida. The
goal and mission of this company is to open this restaurant
successfully and tastefully.
Project Manager: Heather Palo
Date: August 11, 2013
Revision Number: 1

a). Risk Identification
Below is a list of the possible risks that this project might face.
1). Fire prevention- Fires can cause severe damage to the restaurant.
2). Hygiene- Without proper hygiene the restaurant cannot operate.
3). Health and safety- If the restaurant is not a safe and clean environment to work in,
certain health and safety codes will be in violation which can delay the opening of the
restaurant.
4). First aid/ CPR- There should always be a well-stocked first aid kit since there are
many dangers in the kitchen.
5). Hazardous material handling-Without proper handling of hazardous materials,
employees could get hurt and food can be contaminated.
6). Maintenance/ Electrical- Maintenance needs to be kept up at all times in the restaurant
to avoid dangerous encounters with the electrical equipment of the kitchen. Failing to do
so can create fires.
7). Licenses- Failure to obtain current licensing to sell alcoholic beverages can result in
closing of the restaurant.
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8). Installation- If all of the fixtures and kitchen appliances are not installed properly and
on-time the opening of the restaurant could be delayed.
9). Delays in construction- If not all the necessary materials are delivered and in place the
construction could delay the opening of the restaurant.
10). City permits- All necessary permits need to be in place before the project is started.
b). Risk Assessment
Below is an assessment of the risks that are listed above.
Risk Scoring Matrix
Defined Conditions for Risk Management Analysis
Project
Objective
Relative or Numerical Scales
Very Low - 1 Low - 2 Moderate - 3 High - 4 Very High - 5
Cost
Insignificant
Cost Increase
< 5% Cost
Increase
5-10% Cost
Increase
10-20% Cost
Increase
>20% Cost
Increase
Time
Insignificant
Schedule
Slippage
< 5% Schedule
Slippage
Overall Project
Slippage 5-10%
Overall Project
Slippage 10-
20%
Overall Project
Slippage >20%
Scope
Scope
Decrease
Barely
Noticable
Minor Areas of
Scope Affected
Major Areas of
Scope Affected
Scope
Reduction
Unacceptable
to Client
Project End
Item is
Effectively
Useless
Quality
Quality
Degradation
Barely
Noticable
Only Very
Demanding
Applications
Are Affected
Quality
Reduction
Requires Client
Approval
Quality
Reduction
Unacceptable
to Client
Project End
Item is
Effectively
Unusable

Risk Assessment Table (using the above scoring matrix)
RISK
EVALUATION

Risk Probability Cost Schedule Scope Quality Risk
Score

Fire Prevention 90% 2 5 5 4 14.4
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Hygiene 60% 2 5 3 1 6.6
Health and Safety 20% 4 2 2 1 3.2
First aid/ CPR 20% 2 2 1 1 3.2
Hazardous Material
Handling
20% 2 4 2 1 2.9
Maintenance/
Electrical
15% 3 2 5 2 2.7
Licenses 10% 3 2 3 1 2.4
Installation 10% 1 4 5 2 2.3
Delays in
Construction
5% 1 4 2 1 2.0
City Permits 20% 5 5 4 5 1.0

c). Risk Response
Below is the risk response table that displays the risks, responses, contingency plans, and
triggers.
Risk Response Matrix
Risk Event
Response
*
Contingency
Plan Trigger
Person
Responsible
Permits Accept Apply for permits early
Agreement
incomplete
by May 1,
2013 Joely Rodriquez
Installation Reduce
Start installation as
soon as materials
come in
Agreement
incomplete
by June 3,
2013 Benji Gonzalez
Health and Safety Share
Identify health and
safety codes and
violations
Agreement
incomplete
May 30, 2013 Willy Garcia
Licenses Transfer
Obtain licenses
necessary to open
Failed
attempt to
obtain all
licenses Heather Palo
Delays in
Construction Reduce
Redo schedule to
reduce all slack
Agreement
incomplete
by June 23,
2013 Elias Diaz


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Resource Management Plan







Communication Management Plan
A. General Information
Prepared by: Heather Palo
Date: 07/07/2013
Authorized by: Heather Palo
Project Description (Summary): This project is going to accomplish opening
an Italian restaurant in St. Armands Circle of
Sarasota, Florida. The goal and mission of
this company is to open this restaurant
successfully and tastefully.

B. Stakeholder List
All Stakeholders are located in the same geographical locations.
Stakeholder Name/ Title Project Role
Project Manager The project manager is responsible for
making sure that the Project Team
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successfully executes and finishes the
project on time. The project manager is
responsible for all communication and
develops the project plan with the team.

Project Core Team The Project Core Team successfully executes
the tasks that are given to them provided by
the Project Manager.


Subject Matter Experts The Subject Matter Experts implements the
best practices for the project. They will be
participants in the work group.



C. Communication
Document Audience Expected
Action
Comm.
Class
Input
Method
Output
Method
Frequency Responsible
Resource
Project
Status
Report
All Project
Team
Members.
Individual
Status
Submitted
ever Friday
Mandatory Status
Update
Form
Combined
Status e-
mailed
every
Monday
Weekly per
the
expected
action.
Benji
Project Web
Status
AVPs from
each
organization
Update
project
status,
escalation
Mandatory Web
input
Update
reminder
sent
Monthly Benji
Of all risk
issues
Through
email

Project
Status
Meeting
All project
team
members
Interaction Mandatory In Person Meeting
Notes in
Word
format
Weekly per
the
expected
action.
Alen
Executive
Status
Update
Senior
management
of all
departments
Update
project
status,
escalation
of all risk
issues
Mandatory Formal
Status
Report
Template
Executive
Summary

Monthly Gregory
Issue
Manageme
nt Database
All project
team
members
Submit
Issues as
they occur
Optional Issues
Database
Issues
Report
Template
available
during
weekly
meeting
Weekly
per the
expected
action.
Benji
Phase
Review
All project
lead
Review
deliverabl
Mandator
y
Phase
Review
Phase
Review
Four
Phases
Heather
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Signoff members es for the
phase
Checklist Report

D. Method For Updating The Communication Plan
The communications plan will be updated as needed and reviewed during the Executive
Status Meeting monthly. Any changes to the communication will be approved by the Project
manager. Any changes to the plan will be discussed during the weekly project team meetings
and updated on the Project Status Web

E. Existing Systems
There is a weekly organizational release meeting that is held by the Project Team Group. We
have been invited to attend the meeting to review changes and major events to the
organization. The information gathered here will be used in the project status meeting and
included as appropriate. The meeting will also address items and other systems that have an
impact on us.
F. Escalation Process
The initial review of the issue or risk will occur during the project status meeting as gathered
by the Issue Management Database report. The Project Status Web will be used to escalate
any issues or risks not resolved during the weekly meetings. When the issue or risk is identified
in the Status Web, we will conduct a review and provide a contingency plan to the Executive
Status meeting. If the issue or risk is still not resolved, it will be assigned to an executive
committee for action.