CASE STUDY

complete a work breakdown structure for new menu implementation project.

Background:

Due to the pandemic a restaurant in downtown Toronto is planning on re-opening but they need a new menu to wow customers. The Executive Chef has designed a menu that utilizes local produce and would appeal to the upscale client base of their restaurant. There has been a 30% turnover in staff since the pandemic as people have left the restaurant industry seeking positions in "pandemic proof" industries. The Executive Chef, was extremely please with your communication plan and has asked you to complete a work breakdown structure outlining your approach to the new menu implementation.

As a recap the stakeholders are listed below:

The Stakeholders (Players):

The restaurant has many stakeholders that pull together to ensure a wonderful evening for their guests. They include:

Chefs: Prepares the food and ensures that the timing of the food is executed with precision. Coordinates with Management on menu changes.

Sous-Chef: Prepares the components of the meals, in preparation for the meal to be cooked.

Apps/Pans: Prepares all the appetizers, side dishes and desserts. Watches the computer screen of orders to ensure the chef and line cooks are on schedule with the orders. Both new and returning employees to this position.

Expediters: Reviews the plates prior to going out to the tables, ensures that the food has been plated according to specifications.

Servers: Responsible for the guest experience, upselling guests with appetizer, dessert and alcohol suggestions. Takes the guest orders, keys them into the ordering system and serves the guests. Clears table as appropriate after each course. Serves 4 tables in a section which can be "sat" multiple times in a night. There are both new employees and returning employees.

Bussers: Clears the tables and wipes them down. Cleans up any spills helps out the dishwasher. There are both new employees and returning employees

Hostess: Handles reservations and greets guests as they enter. Coordinates the dining room to ensure that tables are sat on a rotation basis, so the servers do not get "sat" with all 4 tables at once. All the hostesses are new employees

Guests: Upper middle-class from the Toronto area.

Management: There are two managers, One for the front of house to run the dining room and bar and one from the back of house to run the kitchen.

I NEEDED ANSWER FOLLOWING THIS

1. Remember to focus on the PROJECT of the new menu implementation...not the PRODUCT - the actual menu!
2. List all of the New Menu Implementation project outputs
3. Identify all the activities required to deliver those project outputs

4 .Identifying the deliverable and milestone(s) of each task

5. Identifying the time usage of all the resources (personnel and material) required to complete each task