National University of Modern Language

OLIVE GARDEN RESTRAURANT,

QUETTA

Prepared By
Faima Leo

1
Organization’s Identification
That is what we show people and what they see when they look at us.

“A taste of home”

2
 APPROVAL CERTIFICATE

It is certified that this Report entitled “OLIVE GARDEN

RESTRAURANT” has been prepared by Faima Leo under my

supervision. Furthermore. She has fulfilled all the requirements and

qualifies to submit this Report for the subject of Project Appraisal

management.

SUPERVISOR:

Muhammad Faisal
Department of Management,
National University Of Modern
Languages,
Quetta.

3
Table of Contents
Table of Contents Page
1 Abstract 5
2 Acknowledgement 6
3 Introduction 7
4 Vision 7
5 Mission 7
6 Strategy 7
7 Objectives Definition of project goals1 8
8 Purpose Project statement document scope 8
9 Values 8
10 Values and Implications for Management 8
11 Governance/ Management/Departments 9
12 Time line and Implications for Managers/ Management
13 Work breakdown structure (WBS) 10
Network diagram
CPM Valuation
Inclusion
Exclusions
Milestones
Key deliverables
Key risks

14 Franchises / Branches if any 13

15 Focused Areas
16 Progress Against Goals Project Schedule

17 Human Resource Management and Implications for

Management
18 Finances. 14
19 Conclusion 15
20 Recommendations 15
21 References 16
22 Appendix 17

4
5
Abstract
OLIVE GARDEN, will just going to be formed of offering home cooked
quality food for professionals and those students who lives hostel. Our
restraurant will offer vegetarian/ non vegetarian
Pakistani home cooked food, to serve and maintain environmental
sustainability and to serve professional women’s community who are
working couples we don’t just ‘Pack the lunch’ we pack the love. We
provide sustainable opportunities to public at large for better health.
Offering home cooked, quality, food for corporate and special of OLIVE
GARDEN. Bachelors and student in Quetta Offering wholesome, fairly
priced, ethnically diverse food options creating an attractive and diverse
menu providing excellent customer services that enhances the rapport
with students through responsiveness to needs and requests. Establishing
high quality jobs for target food service employees, including good
wages and benefits, career advancement opportunities, access to training
and capacity building, participation in decision-making and
opportunities for ownership developing a catering service that supports
skill development of the catering staff and meets the needs of the
University community.
If our order placed late than we will take half payment of delivery
charges

6
Acknowledgement
With profound sense of gratitude and regard, I express my sincere
thanks to my guide and mentor Mr.Faisal, for his valuable guidance and
the confidence he instilled in me, that helped me in the successful
completion of this project report. Without his help, this project would
have been a distant affair. Is thorough understanding of the subject
and professional guidance was indeed of immense help to me.!l so, this
acknowledgement would remain incomplete without thanking the staff.I
am also greatly thankful to the faculty members of our institute who
cooperated with me and gave me their valuable time

7
Introduction
OLIVE GARDEN food service will formed with a dream of offering
home cooked quality food for people in Quetta Baluchistan.
The company offer vegetarian/non veg food only in disposable sealed
plates under its brand “A real taste of home” a venture for all the true
food lovers.
Slogan:
A taste of home
Vision:
 To be the world's favorite quick-service restaurant

Mission:
“OLIVE GARDEN Our mission statement would be, strive continually
to offer truly and traditionally Pakistani home cooked food, To serve and
maintain environmental sustainability and to serve professional women’s
community who are working couples we don’t just ‘Pack the lunch’ we
pack the love.

Strategy:
Loyalty - getting customers to come back again and again should always
be one of the main parts of restaurant marketing. Loyal customers cost
the least in marketing to get them to come back, and are also more likely
to tell their friends. ie. They are great for word-of-mouth.

8
Objectives Definition of project goals1
 To develop a sustainable, profitable, start-up business.
 To create a service based operation whose primary goal is to
exceed customer's expectations.

Purpose Project statement document scope

The Project Scope Statement provides the documented basis for
making all project decisions and communicate the project scope to
the project team and other project stakeholders. 

Values
Integrity, accountability, diligence, perseverance, and, discipline
Values and Implications for Management
The dissertation begins with an introduction and review of literature
which provide background for the research study. The body of the
dissertation is composed of two manuscripts which address two distinct
aspects of the research. The first manuscript, "Restaurant Managers
Learning Styles and Their Implications," will be submitted to the
International Journal of Hospitality Management. This paper identifies
the learning styles of unit and district level restaurant managers and
suggests implications for the management development programs in the
restaurant industry.

9
Departments:
1: Faima Leo

She will be the Director of OLIVE GARDEN, she will manage all the
all the partners and staff as well, she will also cooperate with other
partners.

2: Faiza Arif

She will be the manager of OLIVE GARDEN she will manage the staff
and will be the head of HR department.

3: Wajahat John

The Marketing department will be handled him.

4: Daniyal Bhatti

He will be at the counter receiving the customers and handling all the
records of the customers.

10
Time line and Implications for Managers/ Management
Will plan to open a restaurant in only 90 days.
I will actively own a restaurant.
Work Breakdown structure:

11
12
Network Diagram:

CPM valuation:
This valuation will calculated by taking the actual cost to build based
on a builders cost per square foot, multiplied by the total square footage
of the restaurant, and then discount the total by a percentage.

13
 Inclusion
1. Will educate our Leaders.
2. Listen to Employees.
3. Hold More-Effective Meetings.
4. Communicate Goals and Measure Progress.

Exclusion:
 A description of tasks, items, and actions are specifically “excluded” in
the project scope. A description of tasks, items, actions, and
circumstances that are assumed to be the case but have not been clearly
defined or require further investigation.
Milestones:
 Start and end dates for project phases.
 Key deliveries.
 Client and stakeholder approvals.
 Important meetings and presentations.
 Key dates or outages that may impact your timeline.

Key deliverables:
A deliverable is a tangible or intangible good or service produced as a
result of a project that is intended to be delivered. A report, a document,
a software product, a server upgrade or any other building block of
a project. Therefore, project deliverables are the key to
a project's success

14
Key risks:
The types of project risks addressed in this report include these:
Performance, scope, quality, or technological risks. These include
the risks that the project when complete fails to perform as intended or
fails to meet the mission or business requirements that generated the
justification for the project.

Franchises:
Will take a start from Jinnah Town Quetta and will expand to Saryab
Roar and Airport Road as well.
Focused Area:
Will be Jinnah Town Quetta and will open in Saryab Road and Airport
Road as well.

15
Progress against Goals Project Schedule
Identify Restaurant Goals through 4 Core Elements
Whether we’re starting a restaurant or looking for ways to improve
your existing restaurant, going through your restaurant’s core elements
is a good place to start. Below are 4 common pillars of a restaurant that
can help you identify goals for your foodservice business.

1. Staff and Customer Service

"If the staff is top notch, then the service will be, and customers will in
turn have a great dining experience and return.

2. Food
The type of food, quality of ingredients, and meal presentation are all
key to a flourishing restaurant.

Adopting consistent, quality food preparation standards and finding a

consistent, quality food supplier.

3. Marketing
Marketing refers to promoting and selling your restaurant’s offerings,
and it encompasses both branding and advertising. Our restaurant’s
identity, personality, and mission comprise the brand.

. Finances
From restaurant startup loans to yearly sales, understanding your
restaurant's finances ensures it can continue to function, remain
lucrative, and thrive.

16
 Human Resource Management:
Restaurant HR Manager responsibilities include managing payroll,
hiring staff and maintaining employee records including contracts and
work permits.
Finances:
10 crore
Conclusion:
Attention to detail is the most important concept in developing a
restaurant.  Proper planning and creativity can make the rest of your
concept come easy.  Once you have a vision of your establishment, you
can begin to focus on the menu, staffing needs and other requirements.
Recommendation:
1. Set the Stage. Let readers know immediately that
the review contains useful information and is worth reading. Open
the review with an enticing line that promises an interesting payoff
(whether delicious or dreadful).
2. Deliver the Main Course. How was the food?

17
References:
1. Hedley AA, Ogden CL, Johnson CL, Carroll MD, Curtin LR, Flegal KM:
Prevalence of overweight and obesity among US children, adolescents, and
adults, 1999–2002. J Am Med Assoc 2004, 291(23):2847-2850.
2. Flegal KM, Kuczmarski RJ, Johnson CL: Overweight and obesity in the
United States: Prevalence and trends, 1960–1994. Int J Obes 1998, 22:39-47.
3. Jeffery RW, Utter J: The changing environment and population obesity in
the United States. Obes Res 2003, 11(suppl):12S-22S.
4. French SA, Story M, Jeffery RW: Environmental influences on eating and
physical activity. Annu Rev Public Health 2001, 22:309-335.
5. Kinsey JD: Food and families' socioeconomic status. Am J Clin Nutr
1994:1878-1885.
6. Binkley JK, Eales J, Jekanowski M: The relation between dietary change
and rising U. S. obesity. Int J Obes 2000, 24:1032-1039.
7. Pereira MA, Kartashov AI, Ebbeling CB, Van Horn L, Slattery ML,
Jacobs DR Jr, Ludwig DS: Fast-food habits, weight gain, and insulin
resistance (the CARDIA Study): 15-year prospective analysis. Lancet 2005,
365:36-42.
8. Nielsen SJ, Siega-Riz AM, Popkin BM: Trends in food locations and
sources among adolescents and young adults. Prev Med 2002, 35:107-113.
9. Lin B-H, Frazão E, Guthrie J: Away-from-home foods increasingly
important to quality of American diet. Agriculture information Bulletin No
(AIB749) 1999:32.
10. Buthrie JF, Lin BH, Frazao E: Role of food prepared away from home in
the American diet, 1977–78 versus 1994–96: Chanages and consequences. J
Nutr Educ Behav 2002, 34:140-150. 11. U.S. Bureau

18
Appendix:

19