Work breakdown structure of restaurant

Work Breakdown Structure

Work Breakdown Schedule (WBS) is essential as complex project processes are classified into simpler activities. According to General Knowledge (2019), WBS is "a process of subdividing the project deliverables and project work into smaller, more manageable components" (1). Additionally, the WBS helps the project manager determine the needed work to make the project successful (Harned, 2019) successfully. After determining the derivable, it will be easier to identify the specific tasks and activities.

The WBS incorporates different aspects, mainly the project scope. The project scope's main elements that interact with each other through a WBS include project initiation, scope planning, scope definition, scope verification, and change control. Khan (2006) argues that a detailed WBS translates to various levels in the hierarchy. Therefore, the Caribbean restaurant project WBS can have different stages depending on the variables and the tasks.

Caribbean restaurant WBS will be deliverable oriented. This type of WBS is effective and organized, hence easier to track processes to eliminate unnecessary activities and expenses. The main deliverables include construction, installation, resource management, advertisement and marketing, materials, developing the menu, licenses, contracts, necessary equipment, and closing.

Caribbean Restaurant work breakdown structure.

WBS Code

Deliverable Name

Definition

1

Project Planning and Analysis

Includes identification of main elements of the project and execution steps

1.1

Project charter and scope

Entails the project's name, description, objectives, budget, milestones,

1.2

Location

Deciding the appropriate venue

1.3

Budget

Shows how different phases have been allocated funds

1.4

Management of Resources

Supervising and controlling of resources such as employees and other assets

1.5

Application of Licenses

License to operate a restaurant, environmental regulations, and public health permits

1.6

Contracts

Agreement with different service providers

Contracting different service providers

1.6.1

Interior designer

Agreement with interior designer in terms of the general appearance of the restaurant

1.6.2

Furniture dealer contract

Indoor and outdoor furniture designs agreement

1.6.3

Food suppliers contracts

Agreeing with individuals or firms supplying fresh food to restaurants

2.

Construction

Describes the various construction phases

2.1

Indoor and outdoor dining area

Constructing the restaurant according to the Caribbean and Asian design

2.2

Kitchen

Designing cooking area and spaces for appliances/equipment used in the kitchen

2.3

Storage room

For storing fresh supplies and foods

2.4

Washroom

Cloakrooms for ladies, gentlemen, and individuals with disabilities

2.5

Reception/ cashier section

The area will be designed at the entrance

2.6

Windows, doors, emergency exit

These will be installed for ventilation, entry, and exit, and emergency escape, respectively

2.7

Garbage point

Spaces for food wastes

2.8

Electricity

Providing power for lighting, cooking, and to operate appliances/equipment

2.9

Plumbing

Pipes for water supply

2.10

Air conditioning

For air circulation purposes

2.11

Flooring

Installing anti-slippery floors for safety reasons

2.12

Parking

Providing space for automobiles and bikes

3.0

Installations

Involves the fitting of appliances

3.1

Kitchen appliances

Installing kitchen appliances

3.2

Fire extinguishers

For safety in case of fire accidents

3.3

Wi-Fi

Customers can browse or Skype while enjoying their meal

3.4

Surveillance Cameras

For security reasons

4.0

Software Development

Software to enhance convenience and marketing reasons

4.1

Website

For communication and restaurant information

4.2

Restaurant mobile application

For convenience such as payment of bills, general updates

5.0

Resources

Resources for effective and efficient operations

5.1

Delivery Van

For easy delivery of ordered food

5.2

Ingredients and Spices

For cooking different Asian and Caribbean cuisines

5.3

Cutlery and Dishes

For serving and cooking purposes

6.0

Human Resources

The main activities in this phase include recruiting and training employees

6.1

Staff recruitment

The employees include managers, chefs, waiters, security officers, cleaners, receptionists, and drivers

6.2

Staff training

Training every employee to conduct their duties professionally

6.2.1

Cuisine

Ensuring that the Asian menu and related cuisine will be prepared

6.2.2

Training materials

Use of different training manuals including online materials including rules

7.0

Advertisement and Marketing

Notifying customers about the restaurant

7.1

Flyers

Flyers will be printed and distributed

7.2

Newspapers and Magazines

Advertising the restaurant opening details in the dailies

7.3

Social media

The use of the internet and social media platforms for wider information coverage and feedbacks

7.4

Offering meal perks and offers

The main objective is to attract customers

8.0

Closing

Finalizing the project

8.1

Inspection

To ensure everything is in order

8.2

Cleaning

Making the restaurant clean and presentable

8.3

Presenting the restaurant to sponsors

Showing the sponsors the restaurant

8.4

Opening ceremony

Celebrating the launch of the restaurant with the invited quests

References

1. Global Knowledge. (2019). What Is Project Scope Management? An Overview.

https://www.globalknowledge.com/us-en/resources/resource-library/articles/project-scope-management/

2. Harned, B. (2019). What Is a Work Breakdown Structure? Teamgantt https://www.teamgantt.com/blog/how-to-estimate-projects-accurately-using-a-work-breakdown-structure

3. Khan, A. (2006). Project Scope Management. Cost Engineering, 48(6). https://brainmass.com/file/225952/Khan.pdf