cdr

1. CAREER EPISODE 3
a) Introduction:
3.1 For the third episode, I will be explaining the project titled "Construction and
Refurbishment of a high-end restaurant known as "Steakhouse Chez Ernest and
Construction of Burger chain." This expansion project was awarded to Uno Punto Seis
Ingeniería y Construcción S.A.S based in Barranquilla, Colombia, and it was conducted
from July 2017 to November 2017. During this project, I worked as a project engineer.
b) Background:
3.2 The current restaurant had limited space with only 7 tables, catering to an exclusive
clientele. To expand their business, the owners purchased the adjacent lot and planned
to develop 8 additional tables, a wine cellar for wine-tasting functions, and an exclusive
bar offering unique mixology options.
3.3 The primary objectives of the project were to complete the expansion within a strict
timeframe of 8 months and ensure that the construction could proceed while the
existing restaurant continued to operate. The working site and the current restaurant
were separated by a wall, with the current restaurant represented by grey and blue
areas and the working site by green and yellow areas.
3.4 The expansion site was an empty lot adjacent to an old building, and there were no
existing blueprints or knowledge about the current state of the premises. To avoid
potential delays, it was decided to demolish the existing lot and provide all new utility
connections, including water, drainage, lighting, gas, and ventilation, to ensure a fresh
and efficient infrastructure for the expanded restaurant
3.5 Furthermore, this project also involved development of the burger chain restaurant as
a new and fully operational restaurant within a food court setting. Thus, this project
focused on creating a functional space that complied with both standard building
regulations and specific health, sanitation, and safety standards for food preparation.
Additionally, it was essential to adhere to the strict internal standards set by the mall
developer. While the premises already had the necessary civil works in place, the
project emphasized architectural and interior design aspects to ensure an inviting and
functional environment for customers
3.6 My duties as a project engineer are as follows:
 Worked closely with the Interior Designer and Architect to develop a functional
and appealing layout.
 Developing the structural layout of the divider wall between two areas.
 Contributed to the procurement process by identifying suitable suppliers for
various elements.
 Supervised the installation of interior walls, floors, and bathroom tiling.
 Participated in the design process for the burger chain restaurant project.

2.  Supervise construction process and implemented quality control measures
3.7 My position is depicted by the following hierarchy:
c) Personal Engineering Activities:
3.8 Initially, I was actively involved in attending meetings with the client to gain a thorough
understanding of their requirements and project objectives. During these discussions,
it became clear that the high-end restaurant had limited space, therefore to
accommodate their plans, the client had purchased an adjacent lot.
3.9 Considering the client’s requirements, I suggested the development of a block partition
wall to separate the current restaurant area from the construction site. I explained to
the client that it can allow the construction to proceed without disrupting the ongoing
restaurant operations. Therefore, I developed the structural layout showing the design
dimensions of a wall (6.9000 of length, 1.2200 of width, 3.9400 of height, and 2.8000 of
thickness) between two areas, with the current restaurant shown in grey and blue and
the construction site in green and yellow.
3.10 I designed the block partition wall of 100mm thickness with lateral load of 1.6 KN/m. I
determined its factored lateral load considering distance between vertical stiffer of
1600mm. I also calculated its bending moment, stress due to moment, and factored
flexural strength with the equation:
Bending moment = 1.0 kpa x (1.6m)2x10/8.0 = 0.51 KN/m
Stress = 0.51 kNm/m /1666666.666666667 = 0.31N/mm2/m
Factored flexural strength = 5.70 Nmm2 / 2.5 = 2.28 N/mm2/m.
Client
Project Director/
Project Manager
Project Engineer
Demolition
Subcontractor
Masonry and
Interior Finisher
Subcontractor
Lighting
Subcontractor
Water and
Drainage
Subcontractor
Kitchen
Subcontractor
Painter/Finisher
In-House
Designer

3. Figure 1 Divider wall between two areas
3.11 After this, being in charge of managing the project schedule, I created a detailed
construction schedule considering the restaurant's busy hours. I adjusted the
construction work in such a way to avoid disruption during dining hours of the
customers Furthermore, I communicated with the demolition subcontractors to
discuss all required demolition activities, including the removal of walls and structures,
installation of barriers, implementation of dust control measures, and strategies for
mitigating noise. This collaborative approach allowed me to estimate their working
hours and ensure that their schedule is well-coordinated with the overall construction
plan.
3.12 Next, I developed the architectural floor plan of the kitchen equipment details scale
1:50 of 7.2 meters’ square area. Furthermore, I developed the architectural section cut
A-A of Store 204-A at a scale of 1:50. I estimated the following measurements for this
section. I determined that the carton gypsum wall with a height of 2.35 meters, a width
of 1.13 meters, and a thickness of 0.6 meters. This wall served as a sturdy and reliable
partition in the designated area. In the kitchen area, I proposed using porcelain tile
cladding of 1.43 meters high and extend for a length of 5.26 meters. This high-quality
cladding enhanced the aesthetics of the space but also provided a durable and easy-to-
maintain surface.
3.13 For the commercial area, I recommended an exposed concrete floor that will be 3.3
meters wide and 5.33 meters’ long. To create a clean and modern finish in specific
areas, I suggested using carton gypsum cladding. This cladding was 0.9 meters high and
1.91 meters long, adding a touch of sophistication to the overall design. Lastly, I
proposed leaving a section of the floor as exposed concrete, measuring 5 meters in
length.

4. Figure 2 Architectural section cut A-A of Store
Figure 3 Floor Plan
3.14 I implemented Earned Value Management (EVM) techniques to monitor project
performance and control costs throughout the restaurant construction project. EVM
integrates time, cost, and scope measurements to assess project progress objectively. I
established a baseline for the project, defining the planned schedule, budget, and scope.
I assigned work packages to project activities, breaking down the scope into
manageable tasks with budgets and durations.
3.15 During the construction phase, I collected and analyzed data on actual work completed,
actual costs incurred, and planned value of work scheduled. I calculated key EVM
parameters, such as the Cost Performance Index (CPI) and Schedule Performance Index
(SPI), to evaluate cost efficiency and schedule adherence. I used the below formulas to
calculate the CPI and SPI:

5. CPI = Earned Value (EV) / Actual Cost (AC)
SPI = Earned Value (EV) / Planned Value (PV)
3.16 Using the earned value calculation, I measured progress based on the percentage of
completion and allocated budgets for each task. By comparing earned value with actual
costs, I assessed cost efficiency and identified any cost overruns or underruns. I also
analyzed schedule performance by comparing earned value with planned value,
identifying any schedule delays or accelerations. By applying EVM, I gained valuable
insights into project performance and cost control. I generated progress reports and
performance metrics, providing stakeholders with accurate information.
3.17