Project Schedule: Develop a project schedule based on project activities from the WBS.

Project Schedule: Develop a project schedule based on project activities from the WBS. 

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