OBJECTIVES OF PROJECT MANAGEMENT

1.     INTRODUCTION AND DESCRIPTION

The project is about launching a fine dining restaurant in the town and the fine dining restaurant is all about the fine dining feeling and service. The restaurant will offer the finest service in terms of atmosphere, service, food, and menu. The restaurant is most expensive of all types and the customers will have to pay the highest prices for the services in such a restaurant which will exemplify their feeling of dining. The restaurant is special because of three major focus areas which are service, menu and atmosphere.

The menu of fine dining restaurant is special because of the availability of items which are normally not available at regular type of restaurants and the unique type of menu is available to be ordered and the quality and selection is the major focus of menu. The seasonal fruits are available at the best form in such restaurants and the chefs are best available to cater to the needs of the guests in a very intelligent way.

The service is another attraction of a fine dining restaurant which will include escorting of guests to the tables, holding chairs for the women, guiding and escorting the guests to the restrooms, replacements of the linen fabric of the table, explaining of the menu items to the guests, and serving the food on the plate directly, are some of the features which are not available in regular restaurants. This restaurant will cater to the need of fine dining restaurant of the town and also of the travelers and tourists to the area.

 

2.     PROJECT SCOPE STATEMENT

The project is about launching a fine dining restaurant with all facilities which will make it the best fine dining restaurant in the town, right from the atmosphere, service, and menu to facility creativity and best pricing. The restaurant will be an attraction for the travelers in the town and the service and menu will make the locals keep coming to it for every little occasion and celebrations.

a.     Project Objectives

To launch a fine dining restaurant in the city with all the eminent facilities.

b.     Deliverables

·       Fine dining restaurant building

·       Restaurant furniture and facilities

·       Trained employees for restaurant

·       Highly efficient management staff

·       Well developed performance evaluation system

c.      Milestones

Sl. No.	Description	Time lines
1	Plans Development	Month1Week1
2	Plan Selection	Month1Week1
3	Plan Redraw with Modification	Month1Week2
4	Plumbing Plans	Month1Week3
5	Electrical Plans	Month1Week3
6	Obtain Permits	Month1Week3
7	Foundation	Month1Week3
8	Clear Site	Month1Week4
9	Excavation	Month2Week1
10	Pour Footers	Month2Week1
11	Concrete walls	Month2Week3
12	Block Walls	Month2Week4
13	Pour Concrete slabs	Month3Week1
14	In slab Rough Plumbing	Month3Week2
15	Build Shell	Month3Week3
16	Frame	Month3Week3
17	Roof House	Month3Week4
18	Rough Installs	Month3Week4
19	Rough Plumbing	Month3Week4
20	Rough Electrical	Month3Week4
21	Heating System	Month3Week4
22	Wall Insulation	Month4Week1
23	Drywall	Month4Week1
24	Hang Drywall	Month4Week2
25	Finish Drywall	Month4Week2
26	Cabinets	Month4Week3
27	Kitchen Cabinets	Month4Week3
28	Family Room Cabinets	Month4Week4
29	First Room Cabinets	Month4Week4
30	First Bath Vanity	Month5Week1
31	Second Bath Vanity	Month5Week1
32	White Wash	Month5Week2
33	Wall Painting	Month5Week3
34	Finishing	Month5Week4
35	Wall Designs	Month6Week1
36	Wall Decorations	Month6Week1
37	Restaurant Furniture	Month6Week1
38	Kitchen Furniture	Month6Week1
39	Kitchen Equipments	Month6Week1
40	Crockery and Glassware	Month6Week1
41	Single Use equipments	Month6Week1
42	Kitchen Production Items	Month6Week1
43	Hiring Employees	Month4Week3
44	Training Employees	Month5Week2
45	Mock Drills	Month5Week2
46	Deploying Employees	Month5Week4
47	Getting feedback	Month5Week4
48	Launching Restaurant	Month6Week2

 

d.     Technical Requirements

The project will need to be meeting the technical requirements which will not be limited to the instrumental needs but also to the project technical needs and are listed as below:

Analyzing Market Demand

·       Economic trends

·       Consumer confidence

·       Demographic trends

·       “Food away from home” trends

·       Factors that motivate one to dine out

·       Eating habits of different market segments

Finalizing the Menu Preferences

·       Appetizers/soups

·       Entrees

·       Sandwiches

·       Desserts

·       Nutritional concerns

·       Menu pricing

·       Alcoholic beverage consumption

·       Seafood, red meat and poultry trends

·       Vegetarian trends

Looking for Restaurant Success Factors

·       New and popular concepts/themes

·       Customer service innovations

·       Pricing practices

·       Food production methods

·       Labor saving techniques

Deciding the Geographic Market Area

·       Market area radius (one, two, three miles, etc.)

·       Market area

·       Demographic Characteristics

·       Population

·       Age distribution and median age

·       Gender

·       Ethnic groups

·       Household income distribution

·       Marital status

·       Dwelling types

·       Households with children

·       Education

Considering the Economic Characteristics of the population and society

·       Eating and drinking place sales

·       Employment levels

·       Types of employment

·       Number of and growth in business establishments

·       Local developments planned

·       Seasonality and tourism visitation

·       Dining Out Preferences and Lifestyles of Local Residents

·       Lifestyle segmentation data provided by marketing data firms

·       Interview with local residents

·       Observe eating habits in other restaurants

Considering Location Preferences

·       Community traffic patterns

·       Proximity to sources of demand

·       Accessibility

·       Visibility

·       Surrounding neighborhood

·       Parking availability

·       Sign visibility

Taking care for restaurant Appearance/Comfort

·       Exterior appearance and theme

·       Interior appearance and theme

·       Atmosphere

·       Cleanliness

·       Heating and ventilation

Technical requirements of the Menu

·       Theme

·       Variety and selection

·       Signature items

·       Price range and value

Beverage service

·       Food Quality

·       Taste

·       Presentation

·       Portion size

·       Consistency

Service

·       Days open

·       Hours of operation

·       Service style

·       Quality of service

·       Speed of Service

·       Extra services offered

·       General Information

·       Number of seats

·       Estimated seat turnover by day and by meal period

·       Types of guests served (age, income, origin…)

·       Is business increasing or decreasing?

·       Banquet facilities

·       Entertainment

·       Franchise affiliation

·       Reviews by food Critics/Ratings in travel guides

·       Local reputation

·       Advertising and promotion methods used

·       Overall Strengths and Weaknesses

Description of immediate area

·       Residential and commercial profile

·       Adjacent land uses

·       Proposed developments

·       Safety

·       Special appeal of location

·       Map of area (identify sources of demand, competition and other relevant landmarks)

·       Proximity to Customers and Competition

·       Traffic Volume

·       Street and road patterns

·       Speed limit and traffic signs/lights

·       Highway/Street traffic counts

·       Peak and off-peak traffic periods

·       Accessibility

·       Proximity to major streets and highways

·       Ease of entrance and exit

·       Parking (guests and delivery)

·       Pedestrian accessibility

·       Americans with Disabilities Act (ADA) compliance

·       Visibility

·       Visibility from road

·       Effectiveness of sign

·       “Curb appeal” of building

·       Landscaping

·       Exterior lighting

·       Other Issues

·       Zoning

·       Environmental Issues

·       Easements and restrictions

·       Growth Patterns of Surrounding Areas

e.     Limits & Exclusions

·       The project is not aimed at building a restaurant which will cater to the needs of regular customer use and only for the fine dining experience.

·       The cost of building the restaurant will be way higher than those for a regular restaurant.

·       The restaurant will not have the home delivery facility.

3.     PROJECT PRIORITIES

a.     Project Scope,

The project is aimed at building a fine dining restaurant and lunching it in the city with all the eminent facilities around and the restaurant will cater to the needs of the people who wish to get a fine dining time in the town. The project will be first aimed at building the project plan, then finalizing it, getting the permissions from the government authorities, going through different stages of the building the restaurant, managing finance, getting the restaurant furniture and kitchen consumables, training employees to the best services, and finally launching the restaurant. The project is expected to complete on time if all the steps are followed closely.

b.     Project Time,

The project time is expected to be completed in a total of five months and two weeks, which will comprise of different stages of the project to be evaluated and completed. The project is expected to complete on time however if the critical steps miss at completion, the project may get delayed and hence the backup plan has to be in place or the project manager even may launching other tools of the project management including the project crashing and parallel steps approach.

c.      Project Cost

The project cost is expected to be total of 200,000$ at a rough approximation which will comprise of all the costs involved right from the building cost, material cost, wages to the waiters, chefs, employees and project managers. The cost may be altered if the market prices changes at times for the materials which are available in the present project charter and are necessary and crucial for the project.

 

d.     Project Quality

The project quality will be evaluated using different techniques and tools including the ones for the construction and different stages of it. The project plan will include the different checkpoints of quality evaluation and the project managers responsible for different parts of the project will have to take care of the quality management of the parts of project management which will be finally evaluated and reported to the project leader which have to make sure that everything is in place.

 

4.     WORK BREAKDOWN STRUCTURE

The work breakdown structure for the restaurant will comprise of different stages which will complete different parts of the project and are as below:

Sl. No.	Description
1	Plans Development
2	Plan Selection
3	Plan Redraw with Modification
4	Plumbing Plans
5	Electrical Plans
6	Obtain Permits
7	Foundation
8	Clear Site
9	Excavation
10	Pour Footers
11	Concrete walls
12	Block Walls
13	Pour Concrete slabs
14	In slab Rough Plumbing
15	Build Shell
16	Frame
17	Roof House
18	Rough Installs
19	Rough Plumbing
20	Rough Electrical
21	Heating System
22	Wall Insulation
23	Drywall
24	Hang Drywall
25	Finish Drywall
26	Cabinets
27	Kitchen Cabinets
28	Family Room Cabinets
29	First Room Cabinets
30	First Bath Vanity
31	Second Bath Vanity
32	White Wash
33	Wall Painting
34	Finishing
35	Wall Designs
36	Wall Decorations
37	Restaurant Furniture
38	Kitchen Furniture
39	Kitchen Equipments
40	Crockery and Glassware
41	Single Use equipments
42	Kitchen Production Items
43	Hiring Employees
44	Training Employees
45	Mock Drills
46	Deploying Employees
47	Getting feedback
48	Launching Restaurant

 

5. ESTIMATION OF PROJECT COSTS

The project described in detail as below:

 

·       Building Cost: This cost will be the cost involved in building the restaurant building, different parts and stages of it, material, contractor and labor costs.

 

·       Equipment & Furniture Cost: This cost will comprise of the cost which will be involved in buying and installing the equipments needed for the restaurant.

 

·       Inventory Cost: This cost will comprise of the costs which would be involved in maintaining the inventory for the kitchen and the consumable items of the restaurant.

 

·       Advertising/Marketing: This is the most important type of cot involved in the restaurant business as it will need intense marketing and advertising because the business will only survive on the customers which will come through and not on enquires, since this one being a fine dining a costly restaurant, the business will intensely need marketing and advertising campaigns for the restaurant.

 

·       Bad Debt: This type of cost will be involved because the partners and suppliers of the business may sometimes turn their cost and advances into bad debts for the restaurant.

 

·       Bank Charges: This cost will be involved because the bank will charge the fees for supplying finance and other facilities needed for a business.

 

·       Business License: This type of cost will be involved because the licence will come from the government authorities who will have their own charges for their processing and the cost has to be borne by the restaurant.

 

·       Business Name Search & Registration: This type of cost will be involved because the restaurant will need a business name which will help it in the marketing aspects and also in the developing the customer relations.

 

Other types of cost involved in the business will include:

·       Other Licenses

·       Delivery, Freight & Postage

·       Insurance

·       Legal Fees

·       Miscellaneous Expense

·       Office / Store Supplies

·       Property Tax

·       Repairs & Maintenance

·       Telephone & Communications

·       Utilities

·       Vehicle Expense

·       Wages / Salaries Management

·       Wages / Salaries Employees

·       Wage Benefits

 

6. PROJECT NETWORK DIAGRAM

 7. PROJECT GANTT CHART

WBS

Description

Month 1

Month 2

Month 3

Month 4

Month 5

Month 6

W1

W2

W3

W4

W1

W2

W3

W4

W1

W2

W3

W4

W1

W2

W3

W4

W1

W2

W3

W4

W1

W2

A1

Plans Development

A2

Plan Selection

A3

Plan Redraw with Modification

A4

Plumbing Plans

A5

Electrical Plans

B1

Obtain Permits

B2

Foundation

B3

Clear Site

B4

Excavation

B5

Pour Footers

C1

Concrete walls

C2

Block Walls

C3

Pour Concrete slabs

C4

In slab Rough Plumbing

C5

Build Shell

D1

Frame

D2

Roof House

D3

Rough Installs

D4

Rough Plumbing

D5

Rough Electrical

E1

Heating System

E2

Wall Insulation

E3

Drywall

E4

Hang Drywall

E5

Finish Drywall

F1

Cabinets

F2

Kitchen Cabinets

F3

Family Room Cabinets

F4

First Room Cabinets

F5

First Bath Vanity

F6

Second Bath Vanity

G1

White Wash

G2

Wall Painting

G3

Finishing

G4

Wall Designs

G5

Wall Decorations

H1

Restaurant Furniture

H2

Kitchen Furniture

H3

Kitchen Equipments

H4

Crockery and Glassware

H5

Single Use equipments

H6

Kitchen Production Items

I1

Hiring Employees

I2

Training Employees

I3

Mock Drills

I4

Deploying Employees

I5

Getting feedback

J1

Launching Restaurant

 

1.     INTRODUCTION AND DESCRIPTION

The project is about launching a fine dining restaurant in the town and the fine dining restaurant is all about the fine dining feeling and service. The restaurant will offer the finest service in terms of atmosphere, service, food, and menu. The restaurant is most expensive of all types and the customers will have to pay the highest prices for the services in such a restaurant which will exemplify their feeling of dining. The restaurant is special because of three major focus areas which are service, menu and atmosphere.

The menu of fine dining restaurant is special because of the availability of items which are normally not available at regular type of restaurants and the unique type of menu is available to be ordered and the quality and selection is the major focus of menu. The seasonal fruits are available at the best form in such restaurants and the chefs are best available to cater to the needs of the guests in a very intelligent way.

The service is another attraction of a fine dining restaurant which will include escorting of guests to the tables, holding chairs for the women, guiding and escorting the guests to the restrooms, replacements of the linen fabric of the table, explaining of the menu items to the guests, and serving the food on the plate directly, are some of the features which are not available in regular restaurants. This restaurant will cater to the need of fine dining restaurant of the town and also of the travelers and tourists to the area.

 

2.     PROJECT SCOPE STATEMENT

The project is about launching a fine dining restaurant with all facilities which will make it the best fine dining restaurant in the town, right from the atmosphere, service, and menu to facility creativity and best pricing. The restaurant will be an attraction for the travelers in the town and the service and menu will make the locals keep coming to it for every little occasion and celebrations.

a.     Project Objectives

To launch a fine dining restaurant in the city with all the eminent facilities.

b.     Deliverables

·       Fine dining restaurant building

·       Restaurant furniture and facilities

·       Trained employees for restaurant

·       Highly efficient management staff

·       Well developed performance evaluation system

c.      Milestones

Sl. No.	Description	Time lines
1	Plans Development	Month1Week1
2	Plan Selection	Month1Week1
3	Plan Redraw with Modification	Month1Week2
4	Plumbing Plans	Month1Week3
5	Electrical Plans	Month1Week3
6	Obtain Permits	Month1Week3
7	Foundation	Month1Week3
8	Clear Site	Month1Week4
9	Excavation	Month2Week1
10	Pour Footers	Month2Week1
11	Concrete walls	Month2Week3
12	Block Walls	Month2Week4
13	Pour Concrete slabs	Month3Week1
14	In slab Rough Plumbing	Month3Week2
15	Build Shell	Month3Week3
16	Frame	Month3Week3
17	Roof House	Month3Week4
18	Rough Installs	Month3Week4
19	Rough Plumbing	Month3Week4
20	Rough Electrical	Month3Week4
21	Heating System	Month3Week4
22	Wall Insulation	Month4Week1
23	Drywall	Month4Week1
24	Hang Drywall	Month4Week2
25	Finish Drywall	Month4Week2
26	Cabinets	Month4Week3
27	Kitchen Cabinets	Month4Week3
28	Family Room Cabinets	Month4Week4
29	First Room Cabinets	Month4Week4
30	First Bath Vanity	Month5Week1
31	Second Bath Vanity	Month5Week1
32	White Wash	Month5Week2
33	Wall Painting	Month5Week3
34	Finishing	Month5Week4
35	Wall Designs	Month6Week1
36	Wall Decorations	Month6Week1
37	Restaurant Furniture	Month6Week1
38	Kitchen Furniture	Month6Week1
39	Kitchen Equipments	Month6Week1
40	Crockery and Glassware	Month6Week1
41	Single Use equipments	Month6Week1
42	Kitchen Production Items	Month6Week1
43	Hiring Employees	Month4Week3
44	Training Employees	Month5Week2
45	Mock Drills	Month5Week2
46	Deploying Employees	Month5Week4
47	Getting feedback	Month5Week4
48	Launching Restaurant	Month6Week2

 

d.     Technical Requirements

The project will need to be meeting the technical requirements which will not be limited to the instrumental needs but also to the project technical needs and are listed as below:

Analyzing Market Demand

·       Economic trends

·       Consumer confidence

·       Demographic trends

·       “Food away from home” trends

·       Factors that motivate one to dine out

·       Eating habits of different market segments

Finalizing the Menu Preferences

·       Appetizers/soups

·       Entrees

·       Sandwiches

·       Desserts

·       Nutritional concerns

·       Menu pricing

·       Alcoholic beverage consumption

·       Seafood, red meat and poultry trends

·       Vegetarian trends

Looking for Restaurant Success Factors

·       New and popular concepts/themes

·       Customer service innovations

·       Pricing practices

·       Food production methods

·       Labor saving techniques

Deciding the Geographic Market Area

·       Market area radius (one, two, three miles, etc.)

·       Market area

·       Demographic Characteristics

·       Population

·       Age distribution and median age

·       Gender

·       Ethnic groups

·       Household income distribution

·       Marital status

·       Dwelling types

·       Households with children

·       Education

Considering the Economic Characteristics of the population and society

·       Eating and drinking place sales

·       Employment levels

·       Types of employment

·       Number of and growth in business establishments

·       Local developments planned

·       Seasonality and tourism visitation

·       Dining Out Preferences and Lifestyles of Local Residents

·       Lifestyle segmentation data provided by marketing data firms

·       Interview with local residents

·       Observe eating habits in other restaurants

Considering Location Preferences

·       Community traffic patterns

·       Proximity to sources of demand

·       Accessibility

·       Visibility

·       Surrounding neighborhood

·       Parking availability

·       Sign visibility

Taking care for restaurant Appearance/Comfort

·       Exterior appearance and theme

·       Interior appearance and theme

·       Atmosphere

·       Cleanliness

·       Heating and ventilation

Technical requirements of the Menu

·       Theme

·       Variety and selection

·       Signature items

·       Price range and value

Beverage service

·       Food Quality

·       Taste

·       Presentation

·       Portion size

·       Consistency

Service

·       Days open

·       Hours of operation

·       Service style

·       Quality of service

·       Speed of Service

·       Extra services offered

·       General Information

·       Number of seats

·       Estimated seat turnover by day and by meal period

·       Types of guests served (age, income, origin…)

·       Is business increasing or decreasing?

·       Banquet facilities

·       Entertainment

·       Franchise affiliation

·       Reviews by food Critics/Ratings in travel guides

·       Local reputation

·       Advertising and promotion methods used

·       Overall Strengths and Weaknesses

Description of immediate area

·       Residential and commercial profile

·       Adjacent land uses

·       Proposed developments

·       Safety

·       Special appeal of location

·       Map of area (identify sources of demand, competition and other relevant landmarks)

·       Proximity to Customers and Competition

·       Traffic Volume

·       Street and road patterns

·       Speed limit and traffic signs/lights

·       Highway/Street traffic counts

·       Peak and off-peak traffic periods

·       Accessibility

·       Proximity to major streets and highways

·       Ease of entrance and exit

·       Parking (guests and delivery)

·       Pedestrian accessibility

·       Americans with Disabilities Act (ADA) compliance

·       Visibility

·       Visibility from road

·       Effectiveness of sign

·       “Curb appeal” of building

·       Landscaping

·       Exterior lighting

·       Other Issues

·       Zoning

·       Environmental Issues

·       Easements and restrictions

·       Growth Patterns of Surrounding Areas

e.     Limits & Exclusions

·       The project is not aimed at building a restaurant which will cater to the needs of regular customer use and only for the fine dining experience.

·       The cost of building the restaurant will be way higher than those for a regular restaurant.

·       The restaurant will not have the home delivery facility.

3.     PROJECT PRIORITIES

a.     Project Scope,

The project is aimed at building a fine dining restaurant and lunching it in the city with all the eminent facilities around and the restaurant will cater to the needs of the people who wish to get a fine dining time in the town. The project will be first aimed at building the project plan, then finalizing it, getting the permissions from the government authorities, going through different stages of the building the restaurant, managing finance, getting the restaurant furniture and kitchen consumables, training employees to the best services, and finally launching the restaurant. The project is expected to complete on time if all the steps are followed closely.

b.     Project Time,

The project time is expected to be completed in a total of five months and two weeks, which will comprise of different stages of the project to be evaluated and completed. The project is expected to complete on time however if the critical steps miss at completion, the project may get delayed and hence the backup plan has to be in place or the project manager even may launching other tools of the project management including the project crashing and parallel steps approach.

c.      Project Cost

The project cost is expected to be total of 200,000$ at a rough approximation which will comprise of all the costs involved right from the building cost, material cost, wages to the waiters, chefs, employees and project managers. The cost may be altered if the market prices changes at times for the materials which are available in the present project charter and are necessary and crucial for the project.

 

d.     Project Quality

The project quality will be evaluated using different techniques and tools including the ones for the construction and different stages of it. The project plan will include the different checkpoints of quality evaluation and the project managers responsible for different parts of the project will have to take care of the quality management of the parts of project management which will be finally evaluated and reported to the project leader which have to make sure that everything is in place.

 

4.     WORK BREAKDOWN STRUCTURE

The work breakdown structure for the restaurant will comprise of different stages which will complete different parts of the project and are as below:

Sl. No.	Description
1	Plans Development
2	Plan Selection
3	Plan Redraw with Modification
4	Plumbing Plans
5	Electrical Plans
6	Obtain Permits
7	Foundation
8	Clear Site
9	Excavation
10	Pour Footers
11	Concrete walls
12	Block Walls
13	Pour Concrete slabs
14	In slab Rough Plumbing
15	Build Shell
16	Frame
17	Roof House
18	Rough Installs
19	Rough Plumbing
20	Rough Electrical
21	Heating System
22	Wall Insulation
23	Drywall
24	Hang Drywall
25	Finish Drywall
26	Cabinets
27	Kitchen Cabinets
28	Family Room Cabinets
29	First Room Cabinets
30	First Bath Vanity
31	Second Bath Vanity
32	White Wash
33	Wall Painting
34	Finishing
35	Wall Designs
36	Wall Decorations
37	Restaurant Furniture
38	Kitchen Furniture
39	Kitchen Equipments
40	Crockery and Glassware
41	Single Use equipments
42	Kitchen Production Items
43	Hiring Employees
44	Training Employees
45	Mock Drills
46	Deploying Employees
47	Getting feedback
48	Launching Restaurant

 

5. ESTIMATION OF PROJECT COSTS

The project described in detail as below:

 

·       Building Cost: This cost will be the cost involved in building the restaurant building, different parts and stages of it, material, contractor and labor costs.

 

·       Equipment & Furniture Cost: This cost will comprise of the cost which will be involved in buying and installing the equipments needed for the restaurant.

 

·       Inventory Cost: This cost will comprise of the costs which would be involved in maintaining the inventory for the kitchen and the consumable items of the restaurant.

 

·       Advertising/Marketing: This is the most important type of cot involved in the restaurant business as it will need intense marketing and advertising because the business will only survive on the customers which will come through and not on enquires, since this one being a fine dining a costly restaurant, the business will intensely need marketing and advertising campaigns for the restaurant.

 

·       Bad Debt: This type of cost will be involved because the partners and suppliers of the business may sometimes turn their cost and advances into bad debts for the restaurant.

 

·       Bank Charges: This cost will be involved because the bank will charge the fees for supplying finance and other facilities needed for a business.

 

·       Business License: This type of cost will be involved because the licence will come from the government authorities who will have their own charges for their processing and the cost has to be borne by the restaurant.

 

·       Business Name Search & Registration: This type of cost will be involved because the restaurant will need a business name which will help it in the marketing aspects and also in the developing the customer relations.

 

Other types of cost involved in the business will include:

·       Other Licenses

·       Delivery, Freight & Postage

·       Insurance

·       Legal Fees

·       Miscellaneous Expense

·       Office / Store Supplies

·       Property Tax

·       Repairs & Maintenance

·       Telephone & Communications

·       Utilities

·       Vehicle Expense

·       Wages / Salaries Management

·       Wages / Salaries Employees

·       Wage Benefits

 

6. PROJECT NETWORK DIAGRAM