Prepare a Project Management Plan for your project Approximately 3,000 words for groups of three.

Renovation of kitchen equipments.

The project is to partially renovate the kitchen equipment which is not in working condition and are out of date. These out dated old equipments are big in size and are consuming a lot of space in the kitchen leaving little place for other equipment and also is making it difficult to move in the kitchen because of small kitchen. The ventilation system is not properly managed so we shall be replacing the small exhaust fan with a proper ventilation system.

The restaurant is owned and run by the owner who is also the manager will be solely financing the whole renovation of the kitchen. As the restaurant is a proprietory company, the owner have nominated to conduct as much work as possible to reduce the cost due to his budget limitation. Even though some of this work will be completed by the owner, it is better to make record of the workflow to ensure to meet the set milestones which helps to follow the schedules without affecting them. The owner wants to renovate the kitchen to make it more easy for the employees to work in kitchen and he expects the kitchen to be more productive. Mostly all the construction work will be supervised by the owner himself. The owner wants to do most of the work himself but he will be hiring some contractors to finish some of the difficult renovation job where specialist are required.

Scope the project

Total budget to be allocated to the overall renovation will be $50,000. The kitchen will be renovated within three week time which will be completed by 7th of May 2015.The main focus of the renovation is on the ventilation of the kitchen, change the burners and ovens, change the benchtop with stee, cupboards, worktops, cooktopsl and change new sink in the dishwashing area.

The project in detail

The main project is to install a proper ventilation system in the kitchen by replacing the old exhaust fan. Proper ventilation help to achieve high air quality by removing excess heat and humidity that helps to breed mould. We shall be buying used stainless steel three filter overhead Exhaust Canopy which is going to cost around $2,200. The Stainless steel exhaust canopy will be easier to maintain clean as well after instalation and will last for longer. Then we shall be replacing the old burners in which three of them are out of order with new used Blue Seal six Burner Oven which costs $3,000. The old oven which gets more heat at one side than the other which burns the food when cooking will be replaced with used Convection Oven which costs $1,190. Sink area will be replaced with Stainless steel twin bowl sink of $1,200 which will make it much easier in dishwashing and keep the kitchen more clean and a Pull out spray tap which costs $150. The current benches will be replaced with Bench top refrigerator of $2,150 which will allow the chefs the area to work as well as store foods. The small deep fryer will be replaced with bigger used Single pan Double basket deep fryer which costs $1,600. We also shall add new used 600mm hotplate which costs $2,500 and will help chefs to grill meat and seafood easily. The final job is to tile the 40 square meter kitchen floor which is going to cost $1,600. The tiles on the floor will help to drain away water in the kitchen when cleaning which will make it more easier to clean and dry and healthy kitchen. The final inspection will be on 6th of May 2015

Strategic Objective

Make milestones to enable the owner to identify the jobs that they can complete themselves and reduce labour cost keep within the budget. Take the exact measurement of the kitchen area and the equipments to be purchased so that they fit exactly. Although all the appliances are used but make sure they comes atleast with a year warrenty. Make sure all the new equipments are fitted properly and not making any problem in opening doors or when walking in the kitchen. Make sure the overall costing donot exceed the estimated budget for the renovation.

The main objective of the renovation of the kitchen is to make the kitchen more easier place to work within. This will improve the performance of the staffs and for sure increases the standard of the food and service provided in time which in overall will help to increase the income of the restaurant and of course the popularity of the restaurant in the market with increasing customers.

Main target audience

With the renovation the main advantage will be to the owner himself as his restaurant is a busy place and with a improved kitchen he can satisfy more customers than his old congusted kitchen with most of the equipments being out of order. Then the customers of course who will be getting more improved faster service in a hygienic kitchen.

Milestone

The key milestone of the project is to install the ventilation system first. It is one of a long process for which a way should be made for the smoke to come through the exhaust canopy and made sure that the smoke is sent outside the kitchen in an open area. The ventilation will be set within 5 days before 23th of April and the kitchen floor will be started to work on to and will finish tiling in the kitchen before 1st of May. Since our major tasks will be done, we shall start fixing and fitting all the new equipments before 6th of the May. On 7th of the May we shall have final inspection.

The renovation of the kitchen obviously fits with the aspects of the organisation as it is necessarily important ot have a better kitchen with better equipments and facilities to improve in the quality of the service, speed and standard of the kitchen to meet the growing customers in a busy resturant to meet the requirements and stisfy morre customers..

Below is the Task breakdown with the detailed proposed budget table.

No.	Task	Time	Basic cost
1.	Blue Seal six Burner Oven	1 day	$2,200
2.	Stainless steel exhaust canopy	5 days	$3,000
3.	Convection Oven	1 day	$1,190.
4.	Stainless steel twin bowl sink	1 day	$2,200
5.	Pull out spray tap	5 hours	$150
6.	Bench top refrigerator	1 day	$2,150
7.	Deep fryer	1 day	$1,600
8.	Hotplate	1 day	2,500
9.	Flooring	9 days	1,600
	Total		$16,590.00

Project time line

Phase 1: Scooping and Feasiability:

Below are some points that needs to be considered, they are;

· Kitchen Design:

Identify the customer needs. Review the sites and consult and reresearch with architect if needed.

· Tiles Scheme:

Choose the colour of the tiles of the floor and do research of the colours

· Strata Approval

Present the plan to the Strata and look for the approval and sign off.

· Contracts signed

Consult with the contractors where special skills are required for tiling the floor, electrician for putting appropirate power supplies for new equipments and plumber and gas fitter for new tap and burners.

Phase 2: Planning :

Check and researcha all appliances and be familier with al the features and requirements of all the appliances.make short list for the models that are desirable and meets the requirements of the kitchen and show it to the owner for the approval of the owner.

Phase 3: implementation:

Make sure all the appliences are fitted properly and all the electronic equipments are functioning well. The floor is tiled properly and the plumber/gas has fit the cook top properly, the sink is connected properly to the connection.

Phase 4: Evaluation

At the end of the project the complete check list will be handed over to the owner and he will be evaluating if the renovation has fitted as planned or not.