The document is a project management report for a restaurant project submitted by five students. It includes sections on scope management, cost management, time management, and quality management. The scope management section includes the vision, mission, work breakdown structure, SWOT analysis, and project charter. The cost management section includes sales forecasts, financial analyses like NPV, ROI, and payback period. Time management includes a PDM diagram, while quality management uses a fishbone diagram to analyze the root causes of food waste.

1. Restaurant
Project Management

2. Prepared by :
 Mostafa Ahmed Zein… pre-junior energy… ID:12p5115
 Islam Mohamed Ibrahim … Pre-junior energy….ID:12p5018
 Mohamed Abdallah Eltaher Senger… Pre-junior energy…ID:12p5025
 Mohamed Abd Elraheem Fatthallah---Pre-junior Energy…ID:12p5027
 Youssif Mohamed Radwan ……… pre-junior building …. ID: 12P1210
 Submitted to :
Dr.Walid El-Khattam
12/16/2019

3. Table of contents
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 Scope management:
- Vision
- Mission
- Values
- WBS
- SWOT analysis
- Project charter
 Cost management:
-Cost estimation
-NPV, ROI & Payback analysis
 Time Management
 Quality management
-Fishbone analysis

4. Scope management
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5. Vision
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 We want to make our restaurant the best in Egypt. By
offering special food to our clients, within few months our
restaurant will be no 1 in Egypt ISA.

6. Mission Statement
 The mission will be to exceed the customers’ expectations
in every sense by providing ambiance for every sensory
perception. The atmosphere and food will please the
customers hearing, taste, smell, touch and sight, and
provide an exciting creative environment. The employees
will be trained with exceptional customer service and will
be empowered to make decisions based on the business
philosophies.
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7. Work breakdown structure
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8. OVERALL Strategy
BUSINESS PROCESS
What business processes
must we excel at?
• Develop new products
• Understand customer
segments
• Reduce cycle time
• Provide rapid response
• Cross sell the product line
STRATEGY
FINANCIAL
How should we appear to our
stakeholders?
• Broaden revenue max
• Improve operating efficiency
• Improve enterprise financial
health
CUSTOMER
How should we appear to our
customers?
•Service excellence
•Trusted business
partner
LEARNING & GROWTH
How can we sustain our
ability to change and
improve?
• Hire Key Technical talent
• Implement cross training
• Align personal goals

9. Organization structure
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10. Project Management- Restaurant
process Customer SatisfactionLeadership Policy & Strategy
Impact of SocietyResources
People SatisfactionPeople Management
Business Result

11. Management Positions
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NAME PHONE NO.
POSITION IN THE
MANAGEMENT
Islam Mohamed Ibrahim 01092064628 DIRECTOR
Mohamed Abdallah Eltaher
Senger
01223223922 GENERAL MANAGER
Mostafa Ahmed Zein 01008693075
FOOD AND BEVERAGES
DIRECTOR
Mohamed Abd Elraheem
Fathallah
01118005882
HUMAN RESOURCE
DIRECTOR
Youssif Mohamed Ibrahim
Radwan
Private FINANCIAL CONTROLLER

12. Strength Weakness Opportunity Threat
SWOT analysis

13. Market Summary
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 The people are mostly aristocrat who are willing to pay enough for
good food.
 People are mostly like to spend more for quality product.
 The per capita income of people in our country is increasing
gradually which is an indicator of increasing spending power.

14. Strengths & Opportunities
 We will provide reasonable customer satisfaction.
 We will provide tasty and hygienic food in a clean and neat dining
room with washing and toilet facility.
 With a reasonable rate & quantity.
 All the members of management team are properly qualified for
this sector.
 We have adequate knowledge about renowned restaurant services
all over the world. 12/16/2019

15. Weakness & Threats
 Lack of Ambiance
 The restaurant is new and not established
 Loan burden
 We have limited owners capital funds
 Space for low profit margin
 High competition
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16. Competition
 Direct competition will come from the other well-
known restaurants
 Though no competitors offer the fun and relaxing
atmosphere that our organization plans to establish.
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17. Goals & Objectives
 Ensure customer satisfaction and build a repeat-customer base.
 Improve our position in the local market and strengthen our brand.
 It also allows us to interact with people on a daily basis.
 A developed marketing program
 Promoted through radio and newspaper advertising, posters, and the yellow
pages.
 Coupons will be issued for the family dining section to encourage
immediate sales.
 A person who is active in the community can promote the restaurant
through his affiliation with many groups and organizations.
 10% discount will be applied to seniors to attract that market.
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18. Project Charter
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 Project title: Restaurant
 Project start date: 30/1/2015
 Project ending date: 30 / 6 / 2016
 Project manager: Islam Mohamed Ibrahim
 Project objectives: offering wide range of types of food that make
our clients happy.
 Approach:
-Applying quality means to our products.
-Available any type of food you want, in competitive cost.
-Deliver our products within the given time span.

19. MostafaAhmedZein
Islam Mohamed Ibrahim
Mohamed Abdallah Eltaher Senger
Mohamed Abd Elraheem Fatthallah
Youssif Mohamed Radwan
12/16/2019
Sign off

20. 12/16/2019
Cost Management

21. Sales Forecast
Annual Sales Forecast Year 1 Year 2 Year 3
Sales
Food and Beverage Revenues $1,028,422 $1,079,843 $1,133,835
Additional Revenues $0 $81,600 $102,000
Total Sales $1,028,422 $1,161,443 $1,235,835
Controllable Costs
COGS $402,113 $414,176 $426,602
Payroll $269,987 $323,057 $340,027
Total Prime Cost $672,100 $737,234 $766,628
Controllable Profit $356,322 $424,209 $469,207
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• Annual Sales Forecast

22. Assume discount rate = 8%
Year Year 1 Year 2 Year 3
Benefits $1,028,422 $1,161,443 $1,235,835
Costs $672,100 $737,234 $766,628
Discounted
benefits
$952,242 $995,750 $981,045
Discounted costs $622,314 $632,059 $608,574
Discounted cash
flow
$329,928 $363,691 $372,471
Cumulative $329,928 $693,619 $106,609,0
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23. 12/16/2019
 Total NPV = $ 1066090
 ROI=
𝑁𝑃𝑉
𝐷𝑖𝑠𝑐𝑜𝑢𝑛𝑡𝑒𝑑 𝐶𝑎𝑠ℎ 𝑓𝑙𝑜𝑤
= 0.57225 = 57.2%
 Payback period= 0.53 years ≈ 6 𝑚𝑜𝑛𝑡ℎ𝑠

24. Return on Investment
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25. 12/16/2019
Time Management
Activity Preceding activity Time ( months )
A ( installation ) Start 4
B ( interior set up ) Start 3
C (electric installation) A , B 2
D ( chosen stuff ) C 3
E ( food materials ) D 2
F ( opening ) E 1

26. 12/16/2019
PDM Diagram
 Path 1: ACCEF = 11 months (critical path)
 Path 2: BCDEF= 10 months

27. Start-Up Expenses Amount
Graphic Logo and Name Creation $1,000
Permits + Lease Deposit $1,200
Contingency $10,000
Outdoor Sign $3,000
Building Improvements $50,000
Working Capital $172,500
Pre Opening Expenses $14,800
Total Start-Up Expenses $252,500
Start-Up Assets
Artwork $800
Walk In Cooler $8,000
Commercial Dishwasher with Sink in Table $7,000
Reach in Stainless Steel Freezers (2) $6,000
Stainless Steel Cold Station $3,000
20 quart food processor/blender $900
Ice Maker with Storage Bin $4,000
Stainless Steel Hood with Exhaust $11,000
3 Door Reach In Beverage Cooler w/Glass Door $3,500
Sandwich Prep Reach Ins (2) $5,600
Kitchen Small wares $1,500 12/16/2019
Start-Up Costs
Total start up costs will be $363,000, $174,000 of which will be
contributed by the owners and the remainder will be secured
through a proposed bank loan.

28. Continue: Start-up costs
Six Burner Restaurant Range (2) $3,600
Chrome Shelving Systems (6) $500
Reach In Coolers (4) $7,200
Stainless Steel Work Tables (3) $1,200
Hutch for Stainless Steel Table (2) $800
Liquid Fire Protection System $4,000
Stainless Steel 3 bowl sink $1,500
Liquid Fire Protection System $4,000
Stainless Steel 3 bowl sink $1,500
20 wood round / oval tables $20,000
86 bleached wood Café Chairs $5,000
20 track lighting $1,000
Table cloths , napkins $1,200
Art, Décor $2,000
Fireproof Safe $500
Cash register + POS System $4,000
Ofc PC $1,200
Total Start-Up Assets $110,500
Total Required Start-Up Costs $363,000
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29. Pricing & Cost Control
 Competitive Pricing Model. Revenue calculations are
based upon competitive price comparisons and established
menu values in the current marketplace. The following
are baseline assumptions on Average Check Totals, and
Average Seat Turns:
 Daily average for lunch spending is 200 LE per person,
dinner at 300 LE per person.
 With a focus on Cost Control, we anticipate 6 months to
fine tune the restaurant operations and manage our costs
within the defined tolerance range between 18-31%.

30. Quality Management 
Fishbone analysis: (To Discover the root cause of a
problem )
 Food & Packaging Waste
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31. Continue: Fishbone analysis
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32. THANK YOU!
12/16/2019