Project management Essay Example for Free

Project management Essay Introduction Project Management is an art of managing the resources in such a way that the project gets completed within the scope ,time and constraints defined for the project .Project is one time –activity to create an unique product or service. A project is a temporary endeavor designed to produce a unique product, service or result with a defined beginning and end (usually time-constrained, and often constrained by funding or deliverables), undertaken to meet unique goals and objectives typically to bring about beneficial change or added value. This project involves opening a new multi cuisine intercontinental five star hotel restaurant in Kuwait satiating the tastes and desires of people belonging to various ethnic backgrounds. Using the project management principles we would like to break down this project into 4 different phases which are as follows 1- Defining Stage 2- Planning Stage 3- Executing 4 Delivering – cannot be practiced due to lack Of time. However, we will be running through those phases in the coming 4 – 5 Months as we proceed in the project. Under the first two phases we have main topics to cover as follows DEFINING PHASE This multi cuisine restaurant which will be opened at the heart of the city in Kuwait will have wide variety of cuisines e.g. European, Chinese Japanese, Indian, Thai, Middle Eastern and Mediterranean cuisine. 2. Specification The restaurant will have 350 seats and the Kitchen is Open, all the cooking stations are in the restaurant seating area .The design is being done by a leading Japanese designer Super Potato The area of the Restaurant is 1600 square metre. Mission vision Mission Statement To provide delicious and good food for everyone ,with high quality ingredients To serve safety, healthy and clean food to the customers To provide excellent and quality products and services To provide a healthy environment for employees and customers (Mission statements) Vision: To offer affordable price to the customers. To deliver safety and clean food to the customers. To engage in charitable doings and provide healthy food https://sites.google.com/site/pbsrestaurant/vission-statement Measures of success (project management): 1- Clearly identify and explain project scope and schedule. 2- Having a clear communication channel with team members and customers. 3- To abide by the budgeting planned. C. Project Scope Studying the project scope will help identify the project broad parameters. The Following include project scope checklist that must be defined: The scope of the project is to or carry-out restaurant in the heart of Kuwait city. The project will be initiated in 2014 and come to completion in August 2015 The project will be considered completed when the restaurant is able to conduct point of sales. The project is slated to cost no more than $750,000 a. Project Objective: Gabris Lounge Restaurants objectives for the first three years of operation include: Keeping food cost fewer than 35% revenue. Keeping employee labour cost between 24-29% of revenue. Stay as a small restaurant with excellent food and service. Averaging sales between $1,000,000-1,500,000 per year. Promote and expand Leave it to Linda Catering in New Jersey New York City. Expand our marketing and advertising in New Jersey and New York. Achieve 12% return on investment to investors for the first two years and 15% for the next three years b. Deliverables: The project will have 6 milestone phases: research; procurement; renovation and styling; advertising, staff and grand open. The primary deliverables in each phase are as follows: Deliverables: i) Research Phase: (a) Market Research (b) Vendor Acquisition Contracts (d) Interior Design plans (e) Exterior Design plans (f) Site proposal plan (g) Menu Development ii) Procurement Phase: (a) Location Acquisition (b) Obtain health permits and register business (c) Kitchen equipment iii) Renovation and styling: (a) Demolition (b) Construction (c) Repair (d) Equipment Installation (f) Janitorial Needs iv) Advertising (a) Radio/TV (b) Newspaper/ Phonebooks (c) Posters Flyers (d) Website v) Staff (a) Personnel acquisition (b) Employee Training Material (c) Employee Training (d) Work Scheduling (e) Janitorial Staffing vi) Grand opening: (a) Conduct advertising campaign (b) Stock food stuffs and dry goods (c) Establish restaurant flow and timing (d) Train employees (weekly.com) Tasks Responsibilities The setting up of restaurant involves several tasks which are outlined below: 1) Choose a Restaurant Name Probably the most fun step in opening a new restaurant. Select a restaurant name that means something. It can be a reflection of your theme or location. i.e. An Italian restaurant called Giovanni’s or it can be called after the owner, such as Paula Den’s Savannah Restaurant, The Lady Son’s. 2) Find Financing This is the step that stops most people from actually opening their own  restaurant.. Although it is increasingly harder to get financing for a restaurant, it is not impossible. Between banks, small business agencies and private investors, financing is possible. But you need to show up to your interview prepared and Professional, showing potential investors that you know what you are doing. 3) Apply for Licenses and Permits Many licenses and permits take several weeks, even months to be approved. So as soon as you know you are good to go with your financing, you should start filling the paperwork. Common licenses and permits for restaurants, regardless of state include liquor licenses, sign permits and workers compensation. Apply for necessary licenses Heath department, Food manufacturer Water department, Business license, Sales use tax, Liquor license 4) Design the Restaurant A large empty space quickly fills up when you start adding commercial kitchens, walk-in refrigerators, a bar, rest rooms and waiting area. The design of a restaurant should be a balance between aesthetics and seating capacity. 5) Restaurant Menu A well-written restaurant menu should be both descriptive easy to read and have a clear keeping practicality in mind. , uncluttered layout. A few things to avoid on a restaurant menu include clip art and too many disclaimers. 6) Stock you Restaurant Once you have your restaurant design down, you can start purchasing commercial kitchen equipment and furniture for your dining room and other areas in the front of the house. To save money, consider buying used equipment, as well as leasing certain items. Commercial equipment with the Energy Star logo can cost more at first, but Usually pay for them in as little as one year. 7) Hire Restaurant Staff As you get closer to opening day you need to begin hiring for both the kitchen and floor. Kitchen staff, wait staff and bartenders are all integral parts of any restaurant, and you want to hire the perfect person for each position. 8) Advertising about the New Restaurant Advertising is a must for most new restaurants. Supplement traditional advertising, such as newspapers and radio ads, with new media. Don’t overlook the power of a good website for your restaurant. Use social media sites, like Twitter, MySpace and Face Book, to spread the word about your new place. 9) Pass Final Inspection During the final inspection, plan check staff makes sure that all necessary corrections have been made and the facility has met all re-quirements, including food safety certification and food handler training. If the facility passes final inspection, then the plan check staffs grants final written approval to operate and issues the public health permi C. Milestones: The milestones applied in this project are pointed on Microsoft Project Management Schedule attachment it includes the start time, deliverables and the steps involved in Preparing our project. Local finalization, POP false ceiling, Order system testing, Preparing Housekeeping schedule, Registration of license for foodbsuiness and sale of liquor, E. Limits and Exclusions: 3.5 Constraints: There are possible constraints associated with various tasks, which means that there is date set by which a task Must be completed. (1) Vendor Acquisition: Without the appropriate vendors we will not be able to acquire the goods and Services needed to launch the restaurant. (2) Location Acquisition if not completed in time we will not be able to acquire the various permits necessary. (3) Cannot start demolition and renovation of facility without the preconstruction permit. (4) Supplier delay in goods and services can delay renovation and opening. (5) Contractor resources limitations (6) Delivery of equipment (limits constraints) Work Break Down Structure Project planning a) Staffing 1 General Manager FRONT OF THE HOUSE BACK OF THE HOUSE 10 FLOOR MANAGERS 3 BAR MANAGEMENT 50 WAITERS 25 BUS STAFF 20 HOSTS/ATTENDESS 20 BARTENDERS/SOMMELIERS TOTAL 128 TOTAL 2 EXECUTIVE CHEFS 1 LOGISTICS/STORE MANAGERS 2 KITCHENMANAGERS/SOUS CHEFS 12 LINE CHEFS 8 KITCHEN PORTERS 1 ORGANIC GARDEN CURATOR 5 HORTICULTURE STAFF 1 BUTCHER 1 PASTRY CHEF 2 EXPIDITERS 5 DISHWASHERS TOTAL 40 b) Budgeting TIME COST ESTIMATIONS Important Assumptions The financial plan depends on important assumptions, most of which are shown in the following table as annual figures. The key underlying assumptions are: We assume a slow-growth economy, without major recession. We assume that there are no unforeseen changes in the expectancy in the popularity of our restaurant. We assume access to investments and financing are sufficient to maintain and fulfil our financial plan as shown in the tables. We recommend using Live Plan as the easiest way to create automatic financials for your own business plan. Projected Balance Sheet The projected Balance Sheet is quite solid. We do not anticipate difficulty meeting our debt obligations providing that we achieve our specific goals. Project Executing 1. Status reports: Our restaurant project is moving on the right way as we are moving in an organized and planned life span. Finding the location, budget and cost planning, licensing and certifications, decorations, staffing and buying supplies; each task is planned to start and finish in way that not to delay our project implementation. Everything is moving within our project budgeting plan in order to not face any shortage or any failure. We are trying to implement our project in a way with low cost. We used the available man power s in interior design major in decorations; we used low cost workers for painting and implementing the decorations Also, we asked to provide us with its clinic for emergency cases. Water and electricity to be under responsibility as it is part of the contract 2. Changes: In our Restaurant project we may not have serious changes among our implementation step. Because, our location should be stable as it is which is opening for a long run basis.. The changes may happened because of new government laws, and increasing in supplies costs. Those changes may happen for all business and projects which will have a direct solution from the government. Busy Babies Project Management 3. Quality: we have chosen specialized chefs and cooks maintain international standard them safe and have taken all the necessary measures to maintain safety standards and regulations, 4. Forecasts: our restaurant will be a grand success and be popular especially in Kuwait . It may increase  popularity as it will be as a part of our services for people point of view which will increase our focus on especially families. Also, after reaching high popularity in we may open new branches in other cities in Kuwait. Risk management The six principal risks identified, together with details of controls, mitigation and assurance plans are summarised belowLoading embed code†¦ Ãâ€" This activity has also been shared with your LinkedIn network Undo LinkedIn share Settings We have emailed the verification/download link to . Login to your email and click the link to download the file directly. Top of Form To request the link at a different email address, update it here. Close Validation messages. Success message. Fail message. Bottom of Form Check your bulk/spam folders if you cant find our mail. Loading Risk Mitigation controls Monitoring and assurance Current trend Health and safety risk: serious health or provenance issue relating to food. The expertise of members of the procurement, food development and safety and security teams. Stringent food safety policies and a detailed sourcing policy. New traceability and testing requirements introduced in respect of processed meat. NSF, an independent company, carries out regular audits on all suppliers to measure their performance against a range of health and safety standards. Health and safety is a hurdle on the WIN card. Regular updates are provided to the management boards and to the Board. Stable Market risk: improvement in competitor financial health and/or competitor activity can result in a loss of market share. Actions to outperform the  competition are developed on a strategic and tactical basis. Significant customer research is carried out with Premier Inn,. The customer insight received is used to develop action plans. Monthly reports are produced by each business for the Board. Relative market share information and timely trading performance data is produced and monitored by the executive teams and the Board. Premier Inn Stable Restaurants Stable Costa Improving Financial risk: significant increase in the costs and expenses Constitution of new Committee and its advisers, as well as the, have significant expertise in the area and provide good quality oversight. The advisors and the Company report regularly to the Board on the funding level and investment strategy of the fund. Third–party risk: third–party failing and consequently breaching the terms of a significant contract or giving rises to a privacy of contract claim.  Credit control checks are carried out on parties to significant contracts, along with the continued auditing and monitoring of those contracts. Regular reviews are carried out on the potential for privacy of contract claims Asset management team and credit controllers monitor risks. There is a regular review of the debtors’ registers by the management boards. Financial controllers review status at half and full–year. Operational risk: loss of key employees. It is important that the Company continues to offer key employees appropriate levels of reward and recognition in order to retain them.. The Group HR function monitors the number of key employees leaving the Company and conducts exit interviews to understand the reasons. Succession plans are reviewed regularly. Operational risk: data security breach resulting in the loss, or improper access to, customer or confidential data. The expertise of the IS team in protecting the systems and network. IS security training has been delivered to employees. Legal advisers monitor new legislation and advise the IS team. Systems are continually monitored for irregular activity. The disaster recovery plans are reviewed by the Audit Committee. Project Delivering: Resources and staff release: Where project materials/equipment have been reallocated to other projects and tasks reassigned to team members and staff. Lessons learned: Form an essential part of the project delivery phase. It helps answer the following Questions during project delivery. Did the delivered product / solution meet the project requirements and Objectives? Was the customer satisfied? Was Project Schedule Met? Was the Project completed within Budgeted Cost? Were the risks identified and mitigated? What could be done to improve the process? So, the service we are providing have met the project requirements and objectives and Customers are very satisfied with our services and the environment that we provide for The project has been completed within the schedule and budget and never exceeded it. Risks were identified, managed and reduced. What could have made the process even better are more time and better team Cooperation But these are some suggestions we think it helps for next year or in future. We can reduce the cost by having some deals with companies for supplying the necessaries for this project Conclusion In the conclusion we witnessed the importance of abiding by the framework of managing a project. The frame work assisted in identifying where our key weaknesses and strengths are and the budget status. We already identified the need of this service through previous marketing analysis and have used the Project Management strategy to help make this project a success. We defined all the aspects related to the defining and planning phases.

The Film Swades by Ashutosh Gowariker Essay -- India Indian Film Movie

Swades After the international success (including an Academy Award nomination) of Lagaan (2001), writer-producer-director Ashutosh Gowariker’s follow-up is at first glance a very different film: whereas Lagaan gave new life to the Hindi â€Å"historical† film by being located entirely in 1893 and in Champaner, an imaginary Indian village, Swades opens with a shot of the globe that zooms down into contemporary Washington DC, where its hero, so unlike the earlier film’s simple villager Bhuvan, is a manager working on NASA’s Global Precipitation Measurement project. Whereas Bhuvan, lacking the ability to converse in English, nevertheless has to learn the wily ways of the British colonial rulers in order to literally beat them at their own game, Mohan Bhargava (Shah Rukh Khan), the hero of Swades, is apparently a fully assimilated, literally globalized scientist who skillfully handles a press conference in high-tech, jargon-laden English. And whereas Lagaan begi ns with the imposing voice-over of Amitabh Bachchan’s immaculate Hindi, that language won’t be heard in the â€Å"Hindi† film Swades for almost ten minutes, and then as hybrid â€Å"Hinglish† spoken by Mohan and his colleague Vinod. But Swades soon draws Mohan back to his native India and to Charanpur, another imaginary village, in search of his beloved Kaveriamma (veteran actress Kishori Ballal, most notable in Kannada theatre, film, and television), the humble woman who raised him but who he has shamefully neglected following the death of his parents in a car crash when he was in college. Once the film adds a romance with Gita (Gayatri Joshi in her film debut), a village belle and schoolteacher of the feisty and independent sort, and begins to focus upon a goal (the generation o... ..., auditions, and â€Å"Social Relevance Information.† The latter consists of a summary of India’s caste system â€Å"complied only for the purpose of the film and necessarily does not coincide with any other researched sources.† Truly interested viewers might nevertheless be encouraged to seek out â€Å"other researched sources.† Works Cited Jigna Desai, â€Å"Planet Bollywood: Indian Cinema Abroad† in East Main Street: Asian American Popular Culture. Ed. Shilpa Dave, LeLani Nishime, and Tasha G. Oren. New York: NYU Press, 2005. Sunaina Marr Maira, Desis in the House: Indian American Youth Culture in New York City. Philadelphia: Temple University Press, 2002. Vijay Mishra, Bollywood Cinema: Temples of Desire. London: Routledge, 2002. Arvind Rajagopal, Politics after Television: Hindu Nationalism and the Reshaping of the Public in India. Cambridge: Cambridge UP, 2001.

Interpretations of the Reichstag Fire

i) Van der Lubbe was a madman, and he set fire to the Reichstag all by himself, but the Nazis genuinely believed the fire was the start of a Communist uprising. ii) The Reichstag Fire was started by the Nazis to give them an excuse to take emergency powers and lock up or kill the Communists. Van der Lubbe was used by the Nazis. Which interpretation is best supported by the evidence in these sources and your knowledge of the period? Explain your answer. It's difficult to incline the balance to any of both interpretations because both of them have evidence to backup them. Source A for instance, supports the first interpretation, it suggests that Lubbe acted a lone and Diels to backup his words tells that it would be easily set the fire because the old furniture, dry wood, and heavy curtains would made the fire spread rapidly, while Lubbe could be starting fires elsewhere in the building running through the long corridors. In the other hand Source I contradict directly the other source, because it says that a man who was handicapped both physically and mentally, without knowledge of the place and with the brief time given couldn't possibly set the fire on its own. As we can see both of the sources use well supported theories, however, Source I seems to be best well supported because despite the inflammable materials which were there, he was handicapped, didn't know the place and he didn't even have time, also, Source I its from an history book what suggest me that the theory would been well studied by historians to arrive that conclusion. In support of statement i) Source B shows Lubbe's confession which tells â€Å"I set fire to the Reichstag all by myself†, here we could say that Lubbe set the fire on his own, and due to his madness he could set the fire on his own for then boast about his â€Å"great job†. However there are too many reasons were he could be lying to take in favour this source, he could be protecting communists, or maybe under pressure by the own Nazis, or simply despite he was helped he would preferred to tell everyone he set the fire on himself to â€Å"show off†. In the other hand, we have other sources suggesting that the Nazis were implicated in the fire, Source E for example shows General Franz telling that on Hitler's birthday three years before, Goring said â€Å"The only one who really knows about the Reichstag building is I, for I set fire to it†, General Franz could have reasons to tell the truth because know he didn't have any kind of Nazi pressure on him and also he might had nothing to loose. Anyway, he also could be lying show the reliability here is very questionable, he could be telling that for saving himself, to revenge on him. However, it was at Hitler's birthday, so Goring could been easily drunk and say that in a joke (despite there was the possibility that the alcohol could make say what he shouldn't say). Goring in Source F describes of â€Å"ridiculous† the statement before, he could be telling the truth and said that in sense of a joke while he was drunk, which explains why he didn't remember nothing he said, so maybe the two are telling the truth – Halder could take too seriously what for Goring was a joke while he was drunk to make some fun on Hitler's birthday. However it Halder was telling the truth and Goring said that seriously its obvious that Goring would have defend himself as shown in Source F. Most likely Halder could misunderstand Goring's joke so the value of his evidence could hardly support the second statement. D and G are two of the less reliable Source shown here, they are both pieces of propaganda by blaming the enemy for the fire. The two of them were published in convenience of the party and both of them lack of evidence to backup them so we cannot consider them seriously. It appears that Source H the best well supported source contradicting the second statement though its took from an history book so the evidence on it is most likely to be true. It suggest that the Nazis didn't expected the fire at all because the measures taken after it couldn't be plan, most importantly the fact that the Nazi party had to use out-of-date lists to arrest the communists and that the Nazis had hoped to destroy the Communists after the election (however, this last statement is very subjective). Obviously, the Nazis would have made ample preparations if they planned the fire and this source shows they didn't, this possibly one of the bests pieces of evidence (if we assume the book is telling the truth) against the theory that the Nazis were behind the fire. In conclusion we can say that none of both interpretations is more supported by the sources than other because they almost balance equally with sources in favour or against. We have to say that some sources suggest that that Lubbe didn't acted alone which in the same way that suggests that could been helped by communists they could be also helped by the Nazis. The most important thing is the weight and reliability that each source have, and all of them have reasons to not be true. For my interpretation of the sources and my knowledge it would be more likely that the Nazis took part in the fire. The first statement isn't very well supported because despite the evidence in their favour (such the fact that the fire could be spread very rapidly due to the materials inside) Van der Lubbe couldn't make such a high damage and devastation as shown in source J, it's very hard to believe that all that damage could be done a person who hardly had any time (before being caught), who didn't have any knowledge of the place, and who had a severe sight problem and so mentally ones. The curious thing that makes you think is that the fire was made just one week before the elections, very possibly the Nazis could have planned the fire as an excuse to use the emergency powers, by blaming the Communists of an uprising and so crushing the opposition in favour for their elections. Because we got to remember that Hitler's greatest fear at that time was the Communism.

Maslow vs. Herzberg - 1894 Words

How might knowledge of motivational theories help you as a Managing Director of a supermarket chain, introduce policies and practices which increases the motivation and productivity of your employees? Try to use both theory and evidence to support any specific proposals you might make. Motivation is the set of processes that moves a person towards a goal. Since motivation influences productivity, the Managing Director would need to have knowledge of motivational theories. The motivational theories which could help me as the Managing Director introduce policies and practices which can increase the motivation and productivity of the employees will be discussed in detail. There have been many studies carried out to answer the question ‘if†¦show more content†¦He saw it as the task of managers to devise a system which would maximise efficiency. This would generate the profit to enable the workers to be paid a higher wage. Taylors view of human nature was that of ‘economic man. In other words people were only motivated by the economic motives of self-interest. Therefore if I was to use this to motivate the employees of the supermarket chain I can best motivate them by offering an incentive or a threat. For example I can use the time and motion study by observing and recording the workers on what, when and how they carry out their tasks and then identify the most efficient workers and see how they achieve greater efficiency. After identifying these workers I could devise a pay scheme to reward those who compete or beat the targets, but penalise the ones which cannot or will not achieve productivity. This theory has been used by Henry For d for the mass production of motor cars, as well as communist factories in Easter Europe, China and Russia who imitated Taylors methods. In all of these cased the result was a huge improvement in productivity, though it was commonly the case that workers did eventually rebel against being treated like machines. 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