Sunny Korean

Restaurant
IN DISTRICT 7

GROUP 1
 Our Team
QUỐC BẢO TIỂU BĂNG TUYẾT ANH

Leader / Present Member / Design Member / Design

NGỌC BÍCH KIM HIỀN HOÀNG DUY

Member / Present Member Member

MINH ĐĂNG BÍCH CHÂU GIA ĐỊNH

Member / Present Member Member
Table Of Content
01 Introduction 06 Project Management Trade-offs

02 Vision and Mission 07 Organization Chart

03 Project Scope Statement 08 WBS

04 Milestones 09 Responsibility Chart

05 Evaluation of Priority 10
Summary & Risks
Factors in the Project 11
Recommendations
 Sunny Korean Restaurant in District 7
Location: Phu My Hung, District 7
Start date: 01/10/2023
Finish date: 01/01/2024
Project Budget: 800 million VND.
Project Manager: Lương Quốc Bảo

About Us
 Vision
and Mission
Vision

• Offering exceptional Korean dishes

• Committed to environmentally conscious practices

Mission

• The food will be prepared using high-quality ingredients

• The staff will be qualified and trained
• Highlighting the unique dining experience that it offers
 Project
objectives

Financial Permits & licenseses High-quality ingredients

sustainability & services
Product scope
description
M E NU
Our menu will feature a diverse array
of traditional Korean dishes

DESIGN
Design will reflect Korean culture
and aesthetics such as low tables and
floor cushions, Korean music and soft
lighting,
Justification

Traditional design Modern design

 Deliverables
APPLICATION OF
CONTRACTS:
LICENSES

Encompass the legal Agreements with suppliers for

prerequisites Korean food and beverage
ingredients,...

BRANDING AND
MARKETING MENU
MATERIALS

Branding account on Showcases dishes including

Facebook, Instagram, Tiktok pricing information
Technical
requirements
Legal systems: follow food safety and hygiene regulations
and buildings must meet all business building codes.
Space design: An open kitchen area allows customers to
observe the cooking process
 Acceptance criteria
The menu must dishes including
detailed information about the
ingredients and their sources

Furniture and decorations should make

the space feel comfortable and cozy,
reflecting the Korean style.

About customer service, service staff

must be friendly, professional to assist
customers
 Limits and exclusions
Korean dishes are not suitable for
all Vietnamese people,

The project should be cost effective

while its quality is guaranteed

To avoid delays as a result of adverse

weather conditions this project is expected
to be completed by the specific time
 Milestones
Step Milestone Description Date
The provider conducted demographic study, competitive
Market Research Completed 1/10/2023
evaluation, and target audience identification.

Financial development Budget Planning 10/10/2023

Find supplier Resource mobilization 21/10/2023

Prepare for the project Construction of infrastructure

Location Rentals, Design, Restaurant Managers 28/10/2023
design

Administrative Procedures
Business Registration, Partnership Contracts 19/11/2023
Completed

Recruitment posts, Personnel interviews and decision-making,

Recruitment and Training 07/12/2023
Staff training

Marketing Build and promote your brand on social networks and platforms 15/12/2023
Deploy Project
Open day, Solving customer needs, problems, Observing,
Do business 29/12/2023
synthesizing customer feedback
Next Page 07
Project Evaluation Project Finish Evaluate cost, revenue, profitReports and experiences 01/01/2024
 Trade-offs
COST:

Evaluation of
Priority
Factors in the Location Renovation and Setup

Project

Marketing and Promotions Ingredient Supplies

 TIME Trade-offs
The time required to obtain the necessary licenses can
be unpredictable opening date

Evaluation of The setup time can vary. Effective project

Priority management and contingency planning are key to
Factors in the navigating this trade-off.

Project
Balancing the complexity of the menu with our
scheduled opening date is essential.

Properly training our kitchen and service staff for

consistent food quality and service excellence may
require an extended schedule.
 Trade-offs
FOOD QUALITY:
Opting for high-quality, fresh ingredients can
significantly enhance food quality.

Ensuring quick service while maintaining high

Evaluation of food quality is an operational challenge.

Priority EMPLOYEE QUALITY:

Factors in the
Project
Professional Qualifications: Employee Training:
 Trade-offs
STAKEHOLDER
COMMUNICATION:

Alignment with goals, customer satisfaction,

and investor confidence.

BETWEEN PROJECT
MANAGERS, CUSTOMERS AND
INVESTORS
• Fosters coordination, alignment with goals,
issue resolution.
• Transparent communication promotes
adaptability, builds trust.
BETWEEN
DEPARTMENTS:
 Cost(Budget) 800 million
VND. cost, Renovation and

Project
Include: rental
Setup, Ingredients and Supplies,
Marketing and Promotion.

Management Balance between these costs, accept and

Trade-offs
control additional costs.
Time(Schedule):
One week for permit and licensing.
Approximately 3 months for other
tasks.

Performance (Scope):
The responsibilities of a manager is
how to do business effectively. All the factors that will affect customer
satisfaction and long-term success.
 Project Priority Matrix for the Development

Food Employee Stakeholder

Time Cost
Quality Quality Communication

Constrain x x x

Enhance x

Accept x
Organization Chart
Work Breakdown Structure Chart WBS
 R: Responsible
Responsibility Chart S: Support
Organizational
Design and
Project Financing Procurement and Contract CustomerSe
Deliverables HR Marketing Construction R&D IT
Manager Department Management Department rvice
Department

Project planning R

Training every
employee to conduct
R
their duties
professionally

Serving and cooking R

Recipe for Cooking

R S S S
Korean cuisines

Build restaurant
R S S
website

Structuring pipes for

R S
water supply

Advertising the
R S S
restaurant

Inviting quests S S R
 Project communication plan
Method of
Stakeholders Deliverable When Priority Notes and attachments
communication

Project Management
Contingency and Issue Project status reports &
Management team Monthly High Software, Team
Reporting Plan Milestone report
meeting, Email

Staff Daily status report Daily by Low Social media, Email Outsourcing performance

Check quality and quantity

Suppliers Weekly status report Weekly Medium Email, Meeting
product

Regulatory Authorities Project Schedule Weekly Medium Email, Team statusreports

Email, Social Media,

Customers Status update Daily by Low Give feedback
Phone/Text

Social Media Content Give content for each season

Marketing Team When needed High Team meeting, Email
Calendar or special occasions

Meet when major blockers

Project team List of blockers When needed Medium In-person meeting
arise
 Stakeholder
Communication
POWER

INTEREST
Recommendations
 Recommendations SEASONAL AND TREND-BASED
DECOR:

Create a lively and celebratory ambiance

REVENUE MANAGEMENT:
Prevent cashiering errors and fraudulent activities
FOCUS ON FOOD QUALITY:
ENCOURAGE EMPLOYEES
Ensure that dishes are made from fresh
Fosters positive relationships among constituents, ensure food hygiene and safety,
employees and extends their tenure with the and offer authentic Korean
establishment

ENHANCE SERVICE QUALITY: USE TECHNOLOGY TO

MANAGE AND REACH
Train staff on chops, how to deal with guests GUESTS:
and handle situations Creating websites, using online ordering
operations, and advertising on social media
Risks
 Risk

Lack Of reputation Low revenue Lack of management experience

Security and hygiene Human Factors

Summary
 Summary information
The project is about opening a new
Korea restaurant project in District 7.
This project carefully considers issues
such as market analysis; management
model construction and human resource
needs

Achieved results
First customers are satisfied with the food
and service at the restaurant.
sales were generally quite stable
The restaurant will actively improve
quality and achieve the first profits
Learnings from the project
Analyze to understand the competitive market
Strengthen restaurant marketing
Resource management
Thank You