Project Management P

CSUSM’s Dining Hall

Table of Contents

I. EXECUTIVE SUMMARY

This project is a proposal for the creation of a dining hall at CSUSM for both students and faculty that has a capacity of about 400 people at once. The final hall will be used to offer meals with 30 varied items on the menu from appetizers to desserts. It is to make food accessible and offer healthy meals for both students and faculty and this will ultimately save on the costs and time of going to various restaurants. The project is scheduled to start on July 1, 2022, and it will run for a period of nine months to complete. Arrangements like getting permission and licenses for buffet/food/ Food Service License, plus the Building Health Permit has to be done within that time. However, some of the risks herein are a thing, like established food vendor competition, current food vendor contracts with institutions that could potentially result in the delay of the project, current student approval of the dining hall, assumptions that the current students like eating on campus, and indeed the assumption that the current students would like to have a stronger social CSUSM community. The project will be funded by CSUSM sponsors at a total cost of 2,150,000 dollars.

II. INTRODUCTION

ü Reason for the Dining Hall

There is a lack of healthy food choices on the CSUSM campus and oftentimes, this makes students continue spending a lot in the restaurants and not all students can afford such. Those who lack the choices stay hungry, not only making campus life to be less appealing for them, but it is also a tendency that infiltrates bad health choices into the lives of the students.

ü The problem being proposed

There is a proposal for a revamped dining hall available for all CSUSM students with the offer of nutritious meals that changes on a weekly basis. The location of this hall will be within campus and it will be a remodeled version of the food court fitted as a buffet-style dining shall. The dining hall will have a meal plan structure and the costs will be covered with tuition fees.

ü Cost of the project

In totality, this project will cost about 2,150,000 dollars as funds that will go towards the construction of the hall and the purchase of various items like tables, chairs, and dining utensils. The timeline for this project is 9 months.

ü Benefits of the project

Will offer a more convenient and friendly environment so that all the benefits and employees can be able to eat on campus. It will also offer a rich variety of food to balance the nutrition of students and employees. It will equally reduce the economic pressure on students’ eating, it offers cheaper alternatives relative to the restaurants. Finally, it will provide some part-time positions in schools and this will enable students to have enough places to do their part-time jobs.

III. STAKEHOLDER ANALYSIS

As a project sponsored by the CSUSM, one of the major stakeholders herein is the University. Other critical ones include but are not limited to the following: Students, the community, the industry and professionals, the government through its various agencies like the Department concerned with food and health issues.

IV. COMMUNICATION AND REPORTING PLAN

ü Communication Plan Requirements

There has to be appropriate communication with the relevant stakeholders and institutions, seeking approval from them, negotiations with vendors, and even the kitchen staff communications.

ü Team operating principles

Maintenance of transparent communication with the team members, and objectivity with regards to conflict management, there must be trust, good communication, and participation.

V. SOW and Project Plan.

A statement of work is to create a description of the project’s work requirements. In this section, we will list the project-specific activities. the project's phases are listed below:

Phase I:

- Gain approval from CSUSM admin

- Design sketch of building/interior design plan (Floor Plan)

- Estimated Cost/budget ($2,150,000)

- Get permits (health and food, building)

Phase 2:

- Search for building site (land)

- Connect with contractors/construction team

- Start the chef searching process

- Evaluate risks: Schedule, permits, land

Phase 3:

- Approvals to allow students to work part-time

- Finding material suppliers for food

- Pre-opening

Phase 4:

- Construction of the dining hall is near completion (Roof installed, electricity, tiling, tables, kitchen resources, etc.)

- Grand opening of the dining hall

- Performance and progression of the project

Phase 5:

- Reporting of students that came, amount of supplies used to make the project happen, resources and food provided & wasted/thrown away.

Other areas to deal with in this section is project deliverable, and some of these are listed herein:

Intermediate deliverables:

- get funding from CSUSM

- get certification for different dishes/food from the county’s health/food department

- Have constructors/builders

- Outline of building

Final deliverables:

- Strong building structure and is complete

- Only student employees

Acceptance criteria:

- Get students and other staff to taste food and make use of the amenities of the dining hall to see if it is favorable

- Meets health standards (health inspector?)

VI. CONCLUSION

Summary of the project.

VII. REFERENCES

Gutierrez, A., Njaa, K., Reveles, M., & Rodriguez, A. N. (2020). Program Evaluation of CSUSM ASI Cougar Pantry (Doctoral dissertation, California State University San Marcos).