23 Feb Lessons Learned Successes and failures of previous projects become practical advice Avoid the risk of repeating mistakes
Lessons Learned
• Successes and failures of previous projects become practical advice
• Avoid the risk of repeating mistakes from previous projects
Lessons learned – knowledge gained from one project which may be applicable to similar
future projects
Lessons learned register – accumulation of knowledge learned, which can be easily referenced and
cataloged
Signatures and Commitment
• Who is involved
• Extent to which each person can make decisions
• Expected time commitment for each person
• The project sponsor, project manager, and core team members show
commitment by signing the charter
Title – CSUSM’s Dining Hall
Scope overview – The scope is to create a dining hall for students and faculty combined that can withhold 350-400 individuals at once. Provide meals with 30 different items on the menu from appetizers to desserts.
Business case – To make food more accessible and provide healthy meals for both students and faculty rather than going to different restaurants.
Background –
Milestone schedule – July 1, 2022 project starts, get permits for (buffet/food) Food Service License, Building Health Permit.
(Building dining hall). Permit deadline Sept 15, 2022. Sept 22, 2022 start RFO, RFQ, Contract signing. Begin constructing from Oct 1, 2022, finishing on April 14, 2023. Grand opening May 1, 2023
Risks/assumptions/constrains –
· Established food vendor competition
· Current food vendor contracts with institution could potentially cause project delay
· Current student approval of dining hall
· Assumption that current students like to eat on campus
· Assumption that current students would like to have a stronger social CSUSM community.
One of the main constraints for the project is the initial approval from the established vendor so an agreement needs to be reached before further project planning.
Spending approvals/budget estimates
· Construction (building) cost (including escalation) is estimated to be $2,000,000
· Dining Hall equipment (Tables, Chairs, Plates, etc) $150,000
· Total project funded by CSUSM Sponsors.
Communication plan requirements –
· Appropriate communication with institution
· Approval from institution
· Negotiation with vendors
· Kitchen staff communication plan
Initial communication needs to be established with the CSUSM institution and the current food vendors. Next is the Internal and external kitchen communication to find food suppliers.
· Kitchen staff communication network
Team operating principles :
1. Maintain transparent communication with team members
2. If there is conflict, be objective and do not take anything personal
3. Ensure there is trust with each other by asking questions and gaining an understanding of expectations
4. Speak up whenever you have new or different ideas
5. Participate in meetings
6. Don’t stress
Lessons learned –
Signatures and commitment –
