Week 3

1. Brief introduction about the Project

Chop Steakhouse & Bar, a prominent Toronto eatery, are prepared in a way that honors both
modern and classic palates. Chop Steakhouse, a restaurant business owned and run by Northland
Properties, was looking to buy a modest property in Mississauga and turn it into a steakhouse.

Design TWG plans to renovate the recently purchased, modest structure (about 800 square feet)
in Mississauga, Ontario, into a state-of-the-art Chop Steakhouse & Bar. There will be an
emphasis on the tastes that attract customers from all over the world to Chop's steakhouse,
including the Canadian, Asian, and African cultures. Atlantic salmon, Angus beef, chicken,
scallops, and ribs will all be available at the restaurant, all of which have been certified as fresh.
The fact that we use only organic ingredients in all of our recipes gives us a leg up on the
competition and ensures that our clients can always count on us to serve the healthiest meals
possible.

We also want the structure to include elements that pay homage to the arts, music, and cuisine.
Such distinctions will set the Mississauga steakhouse apart from the city's other franchise
eateries. We'll have everything a customer needs to take care of their dietary needs in one
convenient location. A restaurant's layout may consist of an indoor eating area, a patio, a delivery
area, and a takeout area. But with these additions, customers will have additional ways to enjoy
the food and the restaurant will rise to the top of the Mississauga dining scene.

Scope Management plan of the project

1.1. Purpose
The purpose of this document is to provide the scope management plan of the project (Opening a
Chop’s steakhouse restaurant in Mississauga).

The purpose of the project is to open a restaurant in Mississauga where there building is already
constructed. The main work is to convert this building into a restaurant with the allocated budget
and timeline without causing any delays in deliverables, cost, risks and issues.

Project must be executed on schedule and under budget while meeting customer expectations for
project scope and functionality. Line managers are responsible for managing and monitoring the
product scope (also known as engineering management), whereas project managers focus on the
project's overall integration as well as its scope, schedule, cost, quality, resources,
communication channels, risks, and procurement. Some firms need their project managers to
double as engineering managers, and this creates the risk that the PM may focus too much on his
technical skills and neglect his project management responsibilities.

2. Requirements of the customers for this project

Following are the detailed requirements of the customers for restaurant project.

Requirements of the Detail

Customers for
restaurant Project
Communicate the whole When the project is starting, so every local resident should have
plan right to know the project. What is the project and for what
purposes it is designed in this place. What are the objectives and
deliverables of the project. Local residents want each and every
thing about the project from beginning to the end of the project.
Risk reduction The project should not cause any kind of harm and risks for human
beings as well as for environment (such as water bodies etc.)
After opening the restaurant, the customer needs risk reduction
when they want to purchase the food from the restaurant. For
example their money should not be wasted by purchasing the food
from the restaurant.
Safety Local residents needs the safety of each and every worker who is
working in the project and the project does not cause any kind of
safety concerns for the local residents.
After opening the restaurant, the customer needs risk reduction
when they want to purchase the food from the restaurant. For
example, it should be fresh and organic and does not cause any
health issue for people who come for eating.
Control When dealing with a service or buying a product, customers may
want to feel in charge. Sometimes the need for alternatives may
 overlap with the control need, as consumers will want to have
some degree of agency over the subscription package they
ultimately choose from the eatery.
Access Simple accessibility is a must for customer-facing goods and
services. For example, when they want to purchase a specific and
most favorite food, it should be in excess of customers who come
to restaurant.
Information Before the opening of the restaurant, local residents or customers
have right to know all the information that are related to project
either it affects them or not.
Customers want to be guided to the best possible choices of food
in the restaurant, therefore businesses must provide them with the
knowledge they need.

Quality Customers' tastes may also play a role in determining quality. For
instance, people could prefer purchasing organic foods because
they think doing so would result in a better end product. The local
resident or regular customers of the restaurant wants that the
restaurant should provide quality organic food to them.
Sustainability Food items with less or no adverse effects on the environment are
sought for by certain consumers. As a countermeasure, Chop
Steakhouse and Bar could provide new items that need less
cooking time or electricity. Perhaps they offer meals that are
cooked in a way that doesn't generate any kind of environmental
trash or harm.

3. Key parts of Scope Management Plan

3.1. Scope management approach
It is crucial to identify and record in great detail the strategy that will be used to manage the
scope of the project. Information about the project, such as its goals and objectives, are outlined
in this part of the SMP. The project's risks and difficulties, as well as its most important
milestones, need to be identified. Project limitations that might arise are also considered along
with the major stakeholders of the project.

3.1.1. Project scope statement

Design TWG plans to renovate the recently purchased, modest structure (about 800 square feet)
in Mississauga, Ontario, into a state-of-the-art Chop Steakhouse & Bar. There will be an
emphasis on the tastes that attract customers from all over the world to Chop's steakhouse,
including the Canadian, Asian, and African cultures. Atlantic salmon, Angus beef, chicken,
scallops, and ribs will all be available at the restaurant, all of which have been certified as fresh.

Project scope statement stated that “Design TWG wants to convert and renovate the small
building that consist of 800 square feet into a Chop Steakhouse and Bar in Mississauga”. All
these should be accomplished with in the budget and time. Scope of the project includes Work
Break Down structure, description of the project, deliverables of the project, budget, and time of
the project, any possible constrains of the project in detail, and deadlines of the project. In the
following section we will discuss all the variables in detail.

3.1.2. Objectives of the Project

 One of the most important objectives of the project is to convert the small building into a
renovate restaurant.
 They want to provide an esthetics environment for their customers and clients who will
come into the restaurant and will be served by food.
 They also want to deliver the organic food including.
 Fresh Atlantic Salmon
 Scallops
 Chicken
 Angus beef
 Ribs
 They want to give best prices of foods as compared to competitors.

3.1.3. Deliverables of the project

Following are the deliverables of the project.
 Project Scope management: Project scope management includes the purpose of the
project and its budget, timeline, WBS, etc. which have been provided for this project and
it should be in excess of local residents and stakeholders.
 Staffing and employee training plan: Project manager is responsible for this training of
the employees. For example hiring of the employees for the project and training them
according the requirements of the project for customers.
 Project scheduling, budgeting, and costing: Total budget of the project has been
estimated that is $2,550,000. Key milestones have been scheduled, if all goes in right
direction which seems to be then the project will be completed within the allocated
budget and time.
 Procurement management plan: When all is set then procurement plan provides the all
the necessary requirements of the project that are needed for the success of the project
and after this project is started.
 Manage stakeholder engagement:
 Risk monitoring
 Project closing
 Restaurant opening.

3.1.4. Constraints
 The budget of the project is limited. The total budget of the project is $2,550,000 which
is too limited for this project. It is one of the important constrains that will affect the
quality of the project.
 The time is also limited. There are 16 key milestones and only 120 days. It is a project of
restaurant not a small shop. 120 days are less for this project. Limited time also affect the
quality of the project.
 There are insufficient resources for opening a restaurant in a limited budget. It will cause
food allergies and many other health related issues because the project manager will not
be able to provide all the requirements.
 The labor laws are too strict in this area. Child labor cost less, but because of labor law
they do not have permission of child labor. Hiring local workers and then training them
will cost more than the estimated budget of the project.
 3.1.5. Key milestones and budget schedule
Estimated Budget of the Project: $2,550,000
Labor cost: $500,000
Travelling cost: $50,000
Material cost: $2,000,000
Milestones Start Date End Date Budget
Office supplies 01/02/2023 05/02/2023 $200000
Setup utility accounts 01/02/2023 05/02/2023 $100000
Expedite Liquor license for bar 01/02/2023 06/02/2023 $25000
Start hiring or screening for staff 01/02/2023 10/02/2023 $5000
Order kitchen and dining 01/02/2023 07/02/2023 $50000
equipment
Computerize food and vendor 01/02/2023 07/02/2023 $95000
accounts
Produce brochures 01/02/2023 07/02/2023 $50000
Alcohol accounts 07/02/2023 10/02/2023 $150000
Install kitchen equipment 07/02/2023 16/03/2023 $180000
Install bar equipment 07/02/2023 20/02/2023 $436000
Designing and painting interior 07/02/2023 15/02/2023 $30000
Production and completion of 16/02/2023 28/02/2023 $7000
menus
Hire staff 16/02/2023 15/03/2023 $5000
Build and launch a new website for 16/03/2023 20/04/2023 $15000
a steakhouse restaurant
Train the kitchen and bar staff 20/04/2023 30/04/2023 $8000
Final inspection 28/04/2023 30/04/2023 $17000

3.2. Roles and responsibilities

This section will describe the detailed roles and responsibilities of the stakeholders and other
members who directly or indirectly involved in this project.

Name Role Responsibilities

John Operation manager  A project manager for operations is responsible
for monitoring the performance of the project
 team.
 He ensure that the operations comply with the
standards set forth by the clients, stakeholders
and any other member that is directly or
indirectly related to this project, as well as any
internal requirements while maintaining the
highest possible levels of productivity and
efficiency.
 Project managers in charge of operations are
responsible for managing the total budget of the
project that is $2,550,000.
 Allocate the supplies and resources in an
appropriate manner, and keeping an accurate
record of spending and cost projections.
 They guide project execution and deliverables by
assessing the requirements and concerns of the
team, as well as enforcing strategic processes, and
they communicate with the customers, discussing
project revisions or extra duties as required.
Maninderjit Project manager  The main responsibility of project manager is to
Kaur manage the whole project and put a check and
balance on each milestone and is also responsible
for auding of the project.
 Facilitate the team if the team face issues in the
project.
 First responsibility of the project manager is to
design a documents or presentation for
stakeholders and other public so that they could
understand what the project is, when it will
complete and what type of issues could be faced
be stakeholders, public etc.
Balpreet Interior designer  Detail the client's design goals.
Kaur  Create rough sketches of the idea of the project.
 The budgeting step involves estimating the total
project cost and identifying the necessary
resources.

 Create a schedule for the duration of the interior
design project.
 Meeting on weekly basis with the team member
to check the quality of the work related to interior
design of the restaurant.
 Release instant payments for invoices (goods and
services that are needed to ongoing project).
Public Local residents  The responsibility of local residents is that they
should get involvement in the project scope and
vision.
 If the project sponsor is not updating the local
residents then it is the responsibility of the local
residents to get involved in it and get the updates
of each and every milestones, issues, risks,
constrains of the project etc.

Project Owner  He is responsible to provide the final design of

sponsor the project along with the communication plan of
the project.
 He is responsible to schedule the cost of each
milestone and complete the project with in the
allocated budget and time.
 He is also responsible to provide the weekly
reports of the project so that all the stakeholders
 could access and know the progress about the
project.

3.3. Work Breakdown Structure (WBS) of the Project