Quality planning

Project phase
Deliverable Quality objective (s) Metrics

Requirements Fresh ingredients To maintain the freshness of the ingredients Shelf life

Good Taste To satisfy the customer's taste pallet Customer Feedback

Certified source of To ensure quality check documents of the Quality audit

origin of ingredients ingredients obtained from the vendors documents

Appropriate quantity of Toaccording

ensure the quantity of the dish served is Pre-decided size of
to the pre-decided size of the the utensil/number of
ordered dish utensil/number of pieces pieces

Timing of service,
To ensure the service is consistent and is feedback from
Prompt service prompt according to the customers customers as well as
supervisors
 Quality Management Plan
Quality Assurance
Quality standard to Activity schedule responsible Accountable
be followed

Internal/external
benchmarks
 Quality control

Activity schedule responsible Accountable

Quality Management Plan
Quality planning
Project phase
Deliverable

Good Construction Material

Requirements

High quality equipments

(electrical/kitchen/computer/water
supply/ fire extinguisher/furniture)

Trustworthy contractor

Qualified Waiters + Cooking assistants

Qualified Labor for miscellaneous

activities( guard/ vallet parking)

Qualified caf administrators

( Cashier/Caf manager)

Planning

Qualified Head Chef

 Certified vendors

Good interior decorator

Proper Wiring system and water supply

Construction Layout of the caf

Proper installation of kitchen

equipments

Decoration Interior decoration

Training High quality staff training

Fresh ingredients

Good Taste

Certified source of origin of ingredients

Closing inspection
( Dummy trial week)
Appropriate quantity of ordered dish

Prompt service

Quality objective (s)
To procure high quality material for
construction purposes within the specified
timeline
To procure high quality equipments within
the specified timeline
To obtain skilled manforce for starting the
construction of cafe
To obtain skilled waiters for runninng the
cafe
To obtain skilled waiters for runninng the
cafe
To have a skilled administrators for
supervising the day to day activities
including billing and customer handling
To have skilled chefs at the cafe who will 2) Language proficiency
oversee the cooking procees and administer 3) Basic accounting
the same
Quality standard to
Metrics be followed
1) Brand of material used
2) Specification of material as per
construction standards
3) Quality check of material
procured
1) Brand of equipments used
2) Specification of equipments as
per desired standards
3) Quality check of equipments
procured
4) Functional check of equipments
procured
1) Track record of contractor
providing skilled labor
2 )Registration details and
employment details of the
contractor
1) Basic Educational qualifications
2) Language proficiency
1) Basic Educational qualifications
2) Language proficiency
1) Basic Educational qualifications
2) Language proficiency
3) Basic accounting
4) Customer management skills
1) Educational qualifications from
specialised institute( Hotel
Management)
4) Customer management skills
5) Proficiency in cooking
 1) Vendor rating
To have certified vendors for providing
kitchen equipments, raw materials for food 2) Vendor License and certificates
3) Reputation

1) Educational qualifications from

specialised institute( Interior
Decoration)
To have a good interior decorator for 2) Relevant workex
decorating the caf as per client standards 3) Customer testimonials

To have wiring done in the caf as per safety 1) Electricity Safety standards
2) Blueprint of the cafe
standards and set design

To ensure that the construction is done as 1) Validation against the blueprint

per pre decided design of the caf
1) Validation against the blueprint
To ensure that kitchen equipments are
properly installed at the predecided location of the caf

To ensure that the furnitures used by the

interior decorator are not defective and are 1) Visual validation by project
as per desired quality standards and the team/client
interior decoration is visually appealing.

1) Training evaluation
2) Traninig Feedback by attendees
To ensure that the staff are adequately 3) Demo performance
trained to run the caf 4) Candidate feedback by training
supervisor

To maintain the freshness of the ingredients Shelf life

To satisfy the customer's taste pallet Customer Feedback

To ensure quality check documents of the Quality audit documents

ingredients obtained from the vendors

To ensure the quantity of the dish served is Pre-decided size of the

according to the pre-decided size of the utensil/number of pieces
utensil/number of pieces

To ensure the service is consistent and is Timing of service, feedback from

prompt according to the customers customers as well as supervisors
Quality Assurance Quality control

Activity schedule responsible Accountable Activity

To check if the To check the

construction quality of the
material arrives the Decided time of delivery Procurement Project Manager construction
Manager
site on time from material that has
vendor arrived

To ensure if the
labour is doing
quality work in all
stages of
construction
control

schedule responsible Accountable

After arrival of
every Procurement Manager Project Manager
procuremnt
consignment