A New Catering Department In The Organization Construction Essay

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A project is an attempt to develop a new product or an organization. A project plan creates and define the path how we can achieve our goal. Our organization is going to invent the new catering facility with various type of food menu. The financial crisis of present situation and the competition of present market is a challenge to invent a new product or business and it is a risk to me as a project manager. To ensure the customers satisfaction, we are going to open different types of option including Asian food, European food and some British traditional food in our lunch menu.

The basic information of project management

Some of important elements are essential to become a successful project manager. The basic four tools are managing resource, time schedule, projected cost and scope of the project.

Resources

My organization is implementing new idea to set up the new catering facility with their previous manufacturing organization. We have to discuss with the building authority to get the possession. The three story building is needed to set up a catering department which will be a source of having lunch beside the office premises for all of the staff including office staff and factory workers. The building should design inside and outside as a leisure centre. The organization is already established as a sports and fitness centre. And the new project management requires to input the financial resource, technical and physical support, efficiency of the relevant area. The people of the project should be in the right position with the right skill. The technical support is adding the instruments for fitness centre, dance studios and the swimming pool. At the recent time, the dance studio is very fascinating, so we should try to make a modern studio which will be better than our competitor. A successful manager always co-ordinate the resource in the project.

Time schedule

Timeline is one of the crucial issues to the managers. Time management should be implemented with respect to the project schedule and the cost of the project. As a successful project manager, I should check the proper implementation of time in my leisure project.

Cost

Project cost is including human resource and the material cost. The opening cost of the project and operational cost is also will be counted as project cost. We need to purchase equipment for the project, as for example cooking materials, table, chair, building door, windows instruments.

Project life cycle

The project life cycle are contained with some stages. Those are in bellow

Need identification

Initiate the project

Plan project

Execute the plan

Control the plan

Closing out

Figure: The life cycle of project management

1. Need identification

At first, we need to identify all the internal and external component of the project. Some criteria should be measure to check the project opportunities such as cash flow, NPV, cash flow, average pay back and internal rate of return etc. The life of the equipment sustainability is required to check.

2. Initiation

The new leisure facilities problem and the opportunities are well defined in the initiation phase.

2.1 Objective of the project

a. I need to start my new catering facility within the mentioned time.

b. Cost of the budget should be followed in my project

c. The catering facilities requirement should be ensured as a part of the organization.

d. Our organization has the vast previous knowledge in sports physical activity sector which is implemented in our new catering project.

2.2 Goals of the project

a. As a successful project manager, I need to outline the activity and the goal of the project.

b. The estimated time of the project is about 4 months for my new catering project. The project will start on 1st August 2012 and the end of the project is November 30, 2012.

c. Our budget is approximately £600,000 for my new project.

2.3 Resource requirement

Initially, we are going to purchase instrument as 2st century standard. The shape of Building, furniture, equipments is required for our new reception including whole office.

2.4 Risk

a. Scheduled time could be changed in case of any kinds of problem happens and delay by the contractor.

b. Projected budget will be increased or decreased to buy the equipment and pay to the labour.

2.5 Assumption

a. Decoration, office setting, kitchen including whole catering facility setting tools will be available in the present.

b. The catering facility will be 21st century standard in quality and outlook.

c. Monday to Friday will be the working day in every week and the office working time will be from 9.00 a.m. to 5.00 p.m.

3. Plan project

Design of the project is the most important step for new project management life cycle. The major step of project plan are-

3.1 Human resource plan

At present, we have some skillful staff including manager are working in our organization but we need more temporary and permanent staff for our new project. And all the new staff will be the employee of the organization. We need to form an effective and organized team to be succeeded in our project. The right person should be implemented in the right position.

The human resource development is necessary to improve the skill of the worker and personal performance in the organization. The main purposes of the human resource development are training, personal improvement and the development of the organization. This management includes also staff relation, information system, employee benefit. Approaches of development human resource management are planning, strategic planning of human resource development, material development for training and appropriate budget allocation.

3.2 Project schedule

The projected time plan is defined in bellow of various types of work.

The Gantt chart

The Gantt chart consists of a calendar as the horizontal axis and a list of tasks along the vertical axis. There are one or more lines allowed for each task. In the main part of the Gantt chart, each task is represented by a bar or rectangle. The bar or the activity bar is positioned with the left end over the date on the calendar axis when the activity starts. The right end of the activity bar is positioned over the date that the activity ends. Thus the length of the bar represents the elapsed time of the activity and also shows the approximate duration of the activity. Most representations of the Gantt chart show the activity bar through the nonworking days. This means that the length of the Gantt bar for an activity will be equal to the duration plus the nonworking days plus any scheduled interruptions of the activity.

GRANTT CHART

Activity

AUG

SEP

OCT

NOV

1 WEEK

2 WEEK

3 WEEK

4 WEEK

1 WEEK

2 WEEK

3 WEEK

4 WEEK

1 WEEK

2 WEEK

3 WEEK

4 WEEK

1 WEEK

2 WEEK

3 WEEK

4 WEEK

1.Buy instrument

######

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2.Built the Building &Interior design

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3.Inside decoration

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4.Kitchen

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5.Staff room, toilets and other room

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

6.Final set up and inspection

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The projected time plan is defined in bellow of various types of work.

Activity

Start date

Finish date

Duration

1.Buy instrument

01/08/2012

10/08/2012

10 Days

2.Built the Building &Interior design

11/08/2012

25/09/2012

45 Days

3.Inside decoration

26/09/2012

30/09/2012

15 Days

4.Kitchen

11/10/2012

05/11/2012

25 Days

5.Staff room, toilets and other room

06/11/2012

25/11/2012

20 Days

6.Final set up and

inspection

26/11/2012

30/11/2012

5 Days

3.3 Budget of the project

The estimated project budget is depends on the whole expenditure of the project. Initial budget is planned about £400,000 for our new leisure facility. The full budget is represented with variance. The original budget and the revised

budget is given bellow-

Cost Project Revised Variance

categories Budget Budget

Building possession £150,000 £150,000 £00,000

Tools cost

Furniture cost £60,000 £70,000 £10,000

Kitchen tools £100,000 £115,000 £15,000

Refrigerators and other tools £100,000 £115,000 £15,000

Vehicle £30,000 £25,000 -£5,000

Total tools cost £290,000 £335,000 £35,000

Other material cost

Carpets £25,000 £27,000 £2,000

Other decoration tools £35,000 £36,000 £1,000

Total material cost £60,00 £63,000 £3,000

Staff Wedges

Interior labour cost £20,000 £23,000 £3,000

Kitchen staff £40,000 £47,000 £7,000

Chang room staff £10,000 £11,000 £1,000

Decoration staff £10,000 £13,000 £3,000

Setting up staff £10,000 £12,000 £2,000

Others £10,000 £9,000 -£1,000

Total staff cost £100,000 £115,000 £15,000

Total Project cost £600,000 £653,000 £53,000

The new leisure facility budget cost is approximately from £600,000 to £653,000.Here, the variance is £53,000 in the project budget.

Budget allocation

Good financial management systems and processes for tracking resource utilization are essential for a department to make effective use of its resources. Effective planning and financial control will help departments to:

-ensure the efficient and effective use of resources

-make sound business decisions

-demonstrate accountability

-take remedial action where needed

When budgets are allocated to individual 'cost centers' (an account for collecting costs funded from core budget allocations) or teams, the following steps should be taken:

If appropriate, the initial budget should be compiled with the participation of whoever will be responsible for its control and performance.

The outcome of any budget decisions should be communicated to all relevant staff.

Responsibility for each element of the budget allocation should be delegated to a named individual.

3.4 Project risk management

Many types of risk might affect in the new project and some risk could be also the barrier to be successful to reach our goal. At first, we need to identify and analyze the internal and external risk in the organization. We use risk matrix to analyze risk and also find out future probable risk which would make negative impact in the project plan. Hence the risk matrix-

I have identified some risk based on the above risk matrix. Which are-

Identified risk

Impact

Risk management

It may delay to get the possession of the building

The project can start late

Negotiate with the building authority as early as possible.

The project material can be delivered after the mentioned time.

It may delay in the project.

The order of the material should deliver before 1st of August.

The labour could not finish their work in mentioned time.

Project delay

Need to distribute the responsibility and check their skill before start.

The material price may increase

Project cost grown up

Negotiate the price and fix it with suppliers before start the project.

The plan of project will be approved from the management and then it will start to execute by the following plan.

4. Execute the project

Execute the project is the next phase to the plan of the project where the pan begin to execute. The project team and all the essential resource should be carry out in place and also ready to perform in our activities. We need instruct the all team member to implement their efficiency in the work place. Responsibility and duty should define to understand about the project plan.

This phase coordinates with the cost, time and the staff of the project. At this time, discipline should be strict to reach our goal without any kinds of difficulty.

This stage is managing all the resources, execute the plan, coordination in team and other stakeholder and ensure that it is going to complete efficiently.

5. Control the project

Project control is the comparison of estimated performance and the planned activities. Regular inspection and monitoring could find out the performance in our new catering centre. The activity of control project is also includes provide the report to the company management.

6. Closing out

Project close out is the final stage in life cycle where we will well define and met with our objective. Organization could learn and acquire knowledge a lot if we can close out the project properly. Success of the new catering centre will defend on finish on time, budget, well completion and the customer satisfaction. The project closeout phase is comprised of contract closeout and administrative closure.

The price of my lunch menu will be as like as bellow-

304. SAMOSA CHOLE ----------------------------------------------------------------------------------------------------£2.75

FLOUR BASED SKIN STUFFED WITH MIXED VEGETABLES & CHICK PEAS

305. ONION BAHJI ------------------------------------------------------------------------------------------------------- £2.95

ONION FRIED WITH GRAM FLOUR

303. SHEEK KEBAB ----------------------------------------------------------------------------------------------------- £3.50

300. PAHADI TIKKA ----------------------------------------------------------------------------------------------------- £3.95

SPICED CHICKEN MORSELS MARINATED IN MINT, COOKED IN TANDOOR

301. CHANDNI CHICKEN TIKKA ------------------------------------------------------------------------------------ £3.95

SPICED MORSELS OF CHICKEN COOKED IN TANDOOR

302. CHANDNI LAMB TIKKA -------------------------------------------------------------------------------------------£3.95

SPICED MORSELS OF LAMB COOKED IN TANDOOR

306. ALOO CHAAT -------------------------------------------------------------------------------------------------------£3.95

POTATOES COOKED IN SPECIAL CHAAT SAUCE

310. PANEER TIKKA ---------------------------------------------------------------------------------------------------- £4.95

307. CHICKEN CHAAT -------------------------------------------------------------------------------------------------- £4.25

CHICKEN COOKED IN SPECIAL CHAAT SAUCE

308. KEBAB-E-NAZ -------------------------------------------------------------------------------------------------- £6.95

A CHICKEN DELICACY OF THE HOUSE

309. HOUSE CHEF SPECIALITY -------------------------------------------------------------------------------- £7.25

315. CHINGRI PURI (PRAWN) ------------------------------------------------------------------------------------£4.95

317. KING PRAWN PURI ------------------------------------------------------------------------------------------- £5.95

KING

318. KING PRAWN BUTTERFLY -------------------------------------------------------------------------------- £5.95

KING PRAWNS COOKED WITH SPECIAL BREAD CRUMBS AND DEEP FRIED

316. FISH KEBAB -----------------------------------------------------------------------------------------------------£4.95

361. CHINGRI JHOL ------------------------------------------------------------------------------------------------- £7.25

362. CHINGRI PALAK----------------------------------------------------------------------------------------------- £7.25

363. KING PRAWN BHUNA ----------------------------------------------------------------------------------------£12.25

364. GARLIC CHILLI KING PRAWN ----------------------------------------------------------------------------- £12.25

KING PRAWNS COOKED WITH GREEN CHILLIES AND FRESH GARLIC, BLENDED

WITH ONION AND CAPSICUM

366. RUPCHANDA MASALA -------------------------------------------------------------------------------------- £12.25

CHICKEN

THESE DISHES ARE ALSO AVAILABLE WITH LAMB OR FISH

401. CHICKEN MADRAS ------------------------------------------------------------------------------------------- £7.25

HOT CURRY MADE TO YOUR CHOICE OF STRENGTH

403. KARAHI CHICKEN --------------------------------------------------------------------------------------------- £7.25

BONELESS CHICKEN COOKED IN HERBS AND SPICES, SERVED IN TRADITIONAL

KARAHI WOK

404. CHICKEN JALFREZI -------------------------------------------------------------------------------------------£7.25

405. CHICKEN KORMA --------------------------------------------------------------------------------------------- £7.25

421. DHANSAK -------------------------------------------------------------------------------------------------------- £8.25

422. KARAHI LAMB --------------------------------------------------------------------------------------------------£8.25

BONELESS TENDER LAMB COOKED WITH HERBS, SPICES AND SERVED IN A

TRADITIONAL INDIAN KARAHI WOK

423. PALAK LAMB --------------------------------------------------------------------------------------------------- £8.25

424. ROGON LAMB ------------------------------------------------------------------------------------------------- £8.25

SUCCULENT PIECES OF TENDER LAMB COOKED WITH TOMATOES, LIGHTLY SPICED

425. ACHAR GOST ------------------------------------------------------------------------------------------------- £9.50

A HYDERABADI PICKLED LAMB CURRY

426. LAMB RARA --------------------------------------------------------------------------------------------------- £9.50

Conclusion

The proposed project of the catering is discussed throughout the discussion. There has been an analysis on different aspects of the project. The activities related to the project has been identified, and mentioned. Among the activities the major activities has been mentioned. The time required for different activities has been identified and mentioned. Project life cycle has identified the activities. Planned action has chalked out and each actions time has been mentioned, along with corresponding budget. The main focus of the project would be on budget and time. The required human resource has been selected keeping the time table. The budget has matched with the planned activities, and time. Any changes of the activity should support the budget, as flexibility has been considered.

After overall consideration project has considered other factors like related risk, and considering all aspects of a successful project it is perceived as viable, and assumed to finished in due time. The major concerns of this project are strict time. Of this budget to maintain the time table considering all the factors would be challenging. However the most possible solution to that would be to keep a flexible human resource along with maintaining time table. The chain of commands is another factor that it might conflict, for which one has to consider the activities, and their related human resource. Which will avoid the conflict, and the project success should be in hand.

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