Question

Create a project charter.

Choose a business of your own. The business must include (but is not limited to) the following criteria:

Clear business objective and a specific completion outcome.

Project team has at least three members (not including you, the project manager), each with defined roles and responsibilities.

Completion window of 180 days.

Cost estimates that serve as the basis for a budget are used as part of the plan development process.

Business Need.

Project Objectives.

Describe the business requirements for the project. How will the project be managed? For example, this project will be managed in accordance to the PMI approach as modified. Provide specific tools or techniques that will be utilized per project phase.  

Project Assumptions.

Project Constraints.

Project Dependencies.

Initial Risk Factors.

Regulatory Costs and Impacts.

Roles and Responsibilities.

Explain who the project stakeholders are, their roles, and their responsibilities.

Signoffs.

Not required for this portfolio work project.  

Comments.

This area is for stakeholder comments and is not required for this portfolio work project.

Answer 1

Project name	The opening of a Restaurant Named "The Food Sizzlers"
Proposed Start Date and Completion Date	28th Sep 2018 to 28th March 2019
Project Manager	Mr ABC
Project Description	The project includes start-up expenses like kitchen and fixtures, packaging and stationery, other assets, long-term assets etc. The restaurant to be in a prime location catering to a community size of 1,00,000 people within a radius of 10 kilometres. To provide Indian, Chinese, Mexican, French, Spanish, Continental food etc. To ensure availability of multiple types of food like ethnic, fast-food, fast casual, casual dining with variations of barbeque, buffet, cafeteria, and pub. To hire chefs and assisting staffs through various methods To ascertain all the requirements/things needed to start the restaurant business.
Clear business objective	To start the Restaurant on 1st April 2019. To provide the best quality food and fine services to customers. To satisfy the employees and shareholders by becoming World number one restaurant.
Specific completion outcome	1.      A website of the restaurant 2.      A working full-fledged Restaurant
Business Scope	It includes local area surveys, environmental scanning, requirements of people, and exploring secondary sources for information.
Business requirements for the project	Financial resources, human resources, all business resources and plans for pricing, quality, advertising modes, attracting customers by providing offers and discounts etc.
Project management	Shareholders, owners and top management people
Project Constraints	1.      Timeframe 2.      Understanding the needs of customers 3.      Managing employees 4.      Managing suppliers 5.      Advertisements and creating a brand image
Project team defined roles and responsibilities.	1.      Mr CDE (Team Members & CIO) will take care of everything related to technological requirements, website making, information flow 2.      Ms FGH (Team Members & CEO) will take care of overall business proceedings 3.      Ms IJK (Team Members & CFO) will take care of investments and proper resource allocation 4.      Mr LMN (Team Coordinator) will coordinate all the team members for gathering information 5.      Mrs OPQ (Business Team Manager) will take care of marketing, positioning the services, market investigation
Cost Estimates	$ 50,000 initial investment in building the restaurant and paying rents, salaries etc.
Project Assumptions	1.      Good relationships with suppliers 2.      High-class fine-dine experience to Customers 3.      Expertized Chefs and Staffs 4.      Well-maintained restaurants 5.      High demand of the restaurant 6.      Well-designed business portfolio 7.      Profit and revenue generation from the initial days
Project Dependencies	1.      Support from employees as well as the customer’s support to get data 2.      Support from IT department people to design the website 3.      Support from the sales team to analyse the market needs 4.      Support from contractors to build the restaurant and interior decorators to design the restaurant
Regulatory Costs and Impacts	1.      Quality and Hygiene checks and formalities from Food and Health Department 2.      Permission from FSSAI Food Safety and Standards Authority License, Health/Trade License, Registration under Shop and Establishment Act, GST Registration etc.
Initial Risk Factors	1.      Getting good and loyal employees like Chefs and staffs 2.      Reaching break-even point before 6 months after establishing the restaurant 3.      Attracting customers and reaching potential customers