Project Deliverable 4: Project Management Tools: WBS

Analysis

Stockholder’s/team

Executive Sponsor: Jeannette Robert (Owner)

Project Sponsor: Kyle Stringham (Front Manager)

Project leader: (Student)

Team member: Tonya Hansen (server)

Team member: Olivier Richardson (Chef)

Team member: Helen Booth (Hostess)

Table Management Improvement Project (A3)

Scope

The table management process begins when the customer enters the restaurant and ends when the customer leaves the restaurant. Includes the process of table cleaning and setup. Customer food ordering, food delivery, and customer service at the table.

Exclude the process of food preparation and other restaurant administration processes. If these exclude process have a material impact on table management, they will be evaluated for inclusion.

Background/ Current condition

The country spoon has recently has seen a recent decline in the amount of return business. A loyal patronage of return customers is the heart and soul of the revenue model. The Owners identified that the table management process has the most critical and direct influence on the level of customer satisfaction.

The country spoon has suffered recently from problems in serving food to the table and from timely setting and cleaning of dishes. Customs have complained more frequently recently that their food takes too long to arrive at their table.

Plan

Problem statement

The current table management process requires an average of cycle time of XX minutes which represent. CC% more time than industry best practices. X% of customers expressed dissatisfaction with their dinning experience. Related to table/ service logistic. Internally, the server staff has experienced unwanted turnover of X% departing employees cite table management as a key reason of their resignation.

The impact of an ineffective table management process is a X% decrease in restaurant revenues over the past 3 months.