PROJECT SCOPE

General Information
The followings are the information about the key stakeholders for this project.
Project Name
Project Budget
Project Deadline
Project Sponsor
Project Manager
Date Prepared
Client/Customer

Kasbah Mediterranean Qsine

$30,000
Start date: September 8 End date: September 29
Danny Kuza (Restaurant owner)
Aaryamaan Atriwal
10/20/2015
Danny Kuza

Executive Summary
The totality of the project will include remodeling a Mediterranean restaurant and upgrading the
facilities. The main reason for this project is that this restaurant has gotten poor ratings in the last few
years, and the client would like to upgrade the building and make it more aesthetically pleasing in order
to increase the amount of customers that the restaurant serves. The up-front cost will be a lot, but it will
be a long-term investment that overall contributes to more revenue over time. Therefore, the purpose of
the project is to increase the rating from a 2.5 star restaurant to a 4 star restaurant by upgrading the
facilities and remodeling the dining area. The project has a budget of $30,000 and will take place over 3
weeks in order to complete the task.

Project Scope
The main objectives of the project is to improve the quality of interior design, increase the number of
customers by 15%, and improve the restaurant rating from 2.5 to 4. Table 1 below shows what is
included or not included in the project with extensive detail.

Items Included
Interior design must be considered, so consumers
feel good in an environment in agreement with
their dish and the restaurant culture
Exterior design must also be designed to display
the theme of the restaurant, and draw the eye and
appetite of the future consumer
Demolition will define the space that will be used
for decoration and design. It will also serve to relevel electrical installation and plumbing
Lighting is really important in order to create the
atmosphere of the restaurant, imitating the light of

Items Not Included

Menu will be developed and provided by the
restaurant owner and its chiefs so we dont need to
work on it
The kitchen is already present and furnished so we
dont have to change it
Landscaping doesnt have to be changed either
because it is not included in the interior design.

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Items Included
a shining sun on the Mediterranean
Restaurant items (plates, table cloth, and utensils)
are essential to reflect Mediterranean culture, to
bring comfort to the consumers and to improve the
restaurant quality
Table 1

Items Not Included

External Dependencies
We have several dependencies for this project. These external dependencies are external to the project,
but can impact project activities. These are important to take into consideration.

Unexpected need for materials: We might need more materials as we continue to work on the
project, but the price of these specific items may not be in our budget. This would affect the total
expenses and our budget would change.
Financial situation: The owner might face financial problems and might ask us to stop the project
for a period of time, or in worst case, might cancel the project half-way and pay for half of the
service.
Environment: This restaurant is highly dependent of the culture and people who live close to that
area. If we face a huge change in the population or culture, the project could be affected.
Structure: There is a good chance of facing a problem with the structure of the building when
were working with walls and ceiling. We have to stop and fix that problem first in order to work
on that area.

Work Breakdown Structure (WBS)

The work breakdown structure is important to identify the important tasks that need to be completed for
each phase. In the Research phase, we have to research the culture and dining etiquette of a
Mediterranean restaurant. This will help us to understand how to remodel the restaurant.
In the Design phase, we need to plan how the interior of the restaurant will be changed (which parts of
the restaurant will be demolished, what needs to be built new, and the color scheme). In the Procurement
phase, we need to contact vendors and ensure all the materials have been ordered and received. In the
Set Up phase, we start to demolish and start re-building the interior. After construction, we need to paint
walls and set up the furniture inside the restaurant. In the Delivery Phase, we have to train employees
about Mediterranean customs and add the Grand Opening banner. This marks the completion of the
project. Refer to Diagram 1 below to see the Work Breakdown Structure.

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Deliverables / Milestones
There will be a few milestones to mark our progress. The first part of remodeling the Mediterranean
restaurant is to research what makes a Mediterranean restaurant, and then design the interior based on
the research. After research and design, we move on to Procurement and Set up. Through Procurement,
we will receive the materials in order to work on the Set up. Finally, we have Delivery, which is training
the employees about Mediterranean customs and traditions. Refer to Table 2 for the milestones and the
responsible person/team.
Milestone
Research
Design
Procurement
Set up
Delivery
Table 2

Responsible
Person/Team
Aaryamaan
Randy
Negin
Clement
All members

Estimated
End Date
10/20
10/23
10/27
11/6
11/7

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Scope Assumptions
After talking with the client, we came up with a list of assumptions. These are the things that are
predetermined before the project begins. Below are the assumptions:

The size of the restaurant will not be reduced. Its important for us to know how to build, furnish
and decorate the restaurant, according to its size.

The kitchen will not be touched. Indeed, because it is already furnished we dont have to spend
time and money on this part of the restaurant.
The restaurant will be closed during days of demolition and interior design work. The workers
will have complete freedom to work at the restaurant. The noise level during construction will
not bother customers.
The owner provides the paint. We don't need to procure the paint from an external vendor.
We have a consultant designer in our team, which means that we dont have to hire an external
consultant for the design tasks.
The location of the restaurant is in a commercial area. The exterior design of the restaurant will
not be touched.

Project Approach
For this project we are going to set up a system to communicate and organize the tasks better. Our focus
is mainly on customer satisfaction by providing the best materials and using the minimum amount of the
budget. Our strategy is to cover all the aspects of the project by having a strong management team who
can come up with efficient ideas and be able to apply their ideas to their work.

Change management: As we work on the project, the design/Procurement group is in charge of

communicating with the owner and keeping in touch with him. The owner needs to come by at
the end of each week and give us his opinion on the finished work. The parts the owner thinks
needs improvement will be changed based on our budget at that point of the project.
Communication Management: It is an important part of the project, which includes all the
groups. Our design/communication group is responsible to keep everyone posted of the current
task in hand. If we need to make any changes in case of any miscommunication between
members, this group will be the only one that will be questioned.
Contract and Procurement Management: The contract is between the owner and the project
manager. The Project manager then approaches the project with help of his team. The team
includes of sub groups who each have different responsibilities and tasks to work on.
Procurement is done by the procurement/Design group which is also in charge of reporting the
total expenses and using the right materials with all the qualities that have been already been
discussed with the owner. Then they report the statement to the project manager and get the
money to purchase material, which they distribute between other groups.
Quality Management: The Communication/quality management is the one to work with groups
and check on with the owner and the designer.
Resource Management: The project manager is the one who keeps all the other members on the
same page and uses his/her ability to communicate clearly, participate in discussions, and be a
risk taker to a certain point that doesnt harm the project.
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Risk Management: Project manager is in charge for this task as well. He is responsible for
overlooking everything and making sure all the numbers and calculations add up at the end.
Taking risks is part of the management process, and the ability to notice and find the less harmful
path is a challenge.
Refer to Table 3 for the method and explanation for each approach.
Approach
Action and Issue Management
Change Management
Communication Management

Contract and Procurement

Management
Quality Management
Resource Management
Risk Management

Method and Explanation

4 management groups. These groups are each responsible for a
part in this project.
Potential changes are discussed at the end of each week in order to
get the best results and the owners satisfaction.
Quality/Communication management is responsible for this. They
have to keep in touch with each group and they assign tasks and
make any changes, after the project manager and owners
approval.
The Procurement/Design management will purchase the materials
based on the owners request and distribute them between other
groups, so they can start the task.
The Communication/quality management will check on with
groups, owner and the designer.
Project manager has to check on all the other groups and control
the project.
Project manager has to focus on the risks that will have a negative
effect on our project.

Table 3

Project Scope Acceptance/Signatures

The signatures below formally approve the project scope. By signing this document, the stakeholders
agree to this as the formal Project Scope Statement document.
Client Name and Signature: ___Danny Kuza__________________

Date: _10/20/15________

Project Sponsor Name and Signature: __Danny Kuza______________

Date: _10/20/15________

Project Manager Name and Signature: ___Aaryamaan Atriwal______

Date: _10/20/15________

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