INTRODUCTION

This is a report of activity in construction of a themed restaurant from February 2004 until May 2005, it is handled by Megah Construction company, Managed by head project manager, En.Darus. Work done From February to Mac 2004 Construction cost review/check and Concept brainstorming are done ,On the same month until May Location review or selection are conducted with client review, From April to July ,necessary documentation for the building process are taken, On August 2004 until January 2005 construction are start and running ,On February 2005 an inspection of the plan and structure are passed and the structure are permitted to been use , After Planning on dcor, interior design and we manage to find ways to continually grow and improve the restaurant for ensuring long term relationship with client ,Finally after 16 month of process the structure are complete and are currently fully operate. Work remaining Because of good time management and cooperation from all the worker and staff the project are completed in time and satisfied the client need and taste. Problem/adjustment When building the restaurant several problem occur but we manage to tackle it and perform a great structure .Among the problem are lack of suitable place, as the client request a Mediterranean theme but we can find the place like it but we manage to find a place resemble of it and client are happy of it. Conclusion As a project manager, cooperation and good management are important to insure that the project are done in time and fulfill the request of client. Comment From this project I manage to see that cooperation of all members is essential ,also time management play key process of accomplish it.

Building restaurant
1. Costs of construction are calculated as to build the restaurant or to renovate an existing restaurant .Cost paid for existing restaurants are broken down per square foot. This figure is useful for comparing the cost of restaurants in the same area. Determine the total cost of restaurant. This figure can represent the total cost to build the restaurant or the total cost to purchase the restaurant if the restaurant is a resale. For example, assume the total cost of the restaurant is RM500,000. Determine the total square footage of the restaurant. You can find square footage information in property records, construction documents or you can physically measure the square footage by multiplying the restaurant's length by its width. For example, assume the restaurant is 1,000 square feet. Divide the total cost figure from Step 1 by the total square footage figure from Step 2. Continuing the same example, $500,000 / 1,000 = $500. This figure represents the cost per square foot of the restaurant.

2. Concept honing. Before start building, you must know exactly what kind of food client would like to serve to what kind of people. Study the average income and demographics in the area in of build. Decide whether client want a quick takeout shop, a diner or cafe, or an upscale restaurant, which requires more space ,together with type of atmosphere client want, what type of food client will serve and what clientele will cater to.

3. Choosing an exact location. Decide whether client want to build from scratch, which can be much more expensive, or redo an existing building. Consider buying a place that used to be a restaurant, so there is already foot traffic and a working kitchen. The renovations will cost you less money this way. Think outside the box. Restaurants are plan to been built inside former railway cars.

4. Study the space. Decide where the kitchen will be, the most important part of any restaurant. Leave sufficient space for an efficient and clean kitchen. A consultant is hired at this point to help make the blueprint for the restaurant. Construction paperwork and document are prepared and check and study for the project with contractors who have previous experience building restaurants for the client to fulfill their taste.

5. Construction start.

6. Pass an inspection and permitted to use the building. The inspection is done by the local or state health department although this can vary depending state.

7. Decide on decor. Referring to client request for the interior design, It are done and handled by sub-contractor, Awan Biru Enterprise.

8. Find ways to easing client to continually grow and improve the restaurant. While main focus is to get the restaurant open to the public, it is just as important that after achieving this goal it can continue to grow and excel. We should create a long-term business plan for client restaurant and take the time to periodically review it. Doing so will ensure the restaurant becomes and remains a success as well as generate more publicity for us.

Gantt chart
ACTIVITY/MONTH Construction cost review/check Concept brainstorming Location review or selection Get the necessary document for the building process Start construction Pass an inspection of the plan and structure and permitted to use the structure Planning on dcor, interior design (work with Awan Biru Enterprise) Find ways to continually grow and improve the restaurant FEBMAC APPRMAY JUNE-JULY AUGSEP OCTNOV DECJAN FEBMAC APPRMAY