2. Project Definition
• Objective: To strengthen its presence in the hospitality sector (the Parent
Group already has a strong foothold in the real estate sector and owns some
Hotels as well) by foraying into the domain of fine dining. The deliverable of
the project would be a fully operational Fine Dining Restaurant catering to
the needs of high end customers.
• Major Milestones: Location Finalization, POP false ceiling, Order System
testing, Preparing Housekeeping schedule, Registration of licence for Food
business & sale of liquor, Menu Preparation and Pricing and Restaurant
Inauguration.
• Specifications: The restaurant is to be set up in 3 months and processes and
quality standards are to be defined.
• Tasks & Responsibilities: The setting up of restaurant involves five tasks:
Planning, Need Specification and Advertising, Facilities installation and
setup, Operations Management and Food Quality maintenance. Each task
comes under the purview of four departments, viz.
Marketing, Facilities, Operations and Food. Every department is headed by a
supervisor who is assisted by an analyst and a trainee. Project Manager takes
care of planning in coordination with supervisors.
3. Organization Structure
• Dedicated Project Team Structure for setting up restaurant
• Resources are borrowed from departments of the
organization
4. Time & Cost Estimation
• Top down method is being used for time and cost estimation as this is a
novel project. Much of the information to derive accurate time and cost
estimates is not available at the initial phase. Hence the top down
approach. The esti
• Consensus Method is being used wherein meetings and discussions are
conducted between top level and middle level managers to reach a
consensus on total project duration and cost.
• For the estimates, three categories are chosen, viz. Optimistic, Pessimistic
and Median values and the average is taken.
