PROJECT MANAGEMENT BODY OF KNOWLEDGE 5TH EDITION PDF

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(PMBOK® Guide) – Fifth Edition The Project Management Institute, Inc. (PMI) standards and guideline publications, of which the document. Management. Body of. Knowledge. (PMBOK® Guide). Edition. Project Management Institute Project Management Institute, Inc. All rights reserved. MODULE 2: PROJECT MANAGEMENT BODY OF KNOWLEDGE. P M B O K 5TH Edition By G TE OF N QU AN Salisu, Gidado Dalibi O TI U IAN INS TI T TY I SU.


Project Management Body Of Knowledge 5th Edition Pdf

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Project Management Body of Knowledge PMBOK Guide, 5th Ed pdf - Download as PDF File .pdf), Text File .txt) or read online. Request PDF on ResearchGate | On Jan 1, , Chandrashekhar Joshi and others published A Guide to Project Management Body Of Knowledge - 5th. The Project Management Institute, Inc. (PMI) standards and guideline publications, A Guide to the Project Management Body of Knowledge (PMBOK ® Guide).

Current, practical, and accurate, Restaurant Operations Management is an easy and interesting read for students, practicing industry professionals, and others wanting to learn effective restaurant management. Learn vocabulary, terms, and more with flashcards, games, and other study tools.

Knows and utilizes the control functions of a restaurant as well as practise revenue management. Examine the relationship between food and beverage front of the house and back of the house operations.

Strategies and priorities

He is a client who has requested for food and beverage services from the hotel. Table foodservices 2. A food and beverage manager balances time between administrative duties and supervising employees. Services include: 1. Given this, it's not difficult to see that the task quickly becomes complex. Describe the impact of a manager's actions on a food and beverage organization.

Extremely guest focused and solutions driven, he has been exposed to some of the finest hotel and food and beverage operations across the globe where he has developed a sense for detail, perfection, excellence and engaging guest satisfaction.

It discusses a case study of Mr. The food and beverage manager is the person in charge of feeding an establishment's customers.

Discuss strategies that add value to the food and beverage service operations and its customers and is vital to creating competitive advantages. Food and beverage processors can easily become overwhelmed as they work to meet challenging customer requirements and government regulations, such as the Food Safety Modernization Act, while continuing to minimize costs and maximize profitability. Steps involved in the management process. Contract feeding services 8. For example, arranging food services at a wedding location.

Understanding marketing in terms of providing excellent guest service, Feasibility studies, marketing research, and marketing plans. A food and beverage manager's job includes the following: First, the manager sources from raw food vendors. Siguaw and Cathy A. Enz, Ph. Keyboard Shortcuts for using Flashcards: Food and beverages served at the club is most often priced based on a bottom line percentage determined by the club's board.

Other topics include for example menu pricing, food storage, OSHA compliance, and facility design. Heading back north, Stanley returned to the CIA prior to joining the food and beverage operations area back at her alma mater. Develop the management process and organizational structure for a food and beverage service operation. Conference and convention services 7. They are responsible for managing food costs, upholding menu standards, and controlling inventory.

Being an Executive Chef in the above mentioned hotel I am responsible to establish a small restaurant in the gym. This unit will enable learners to gain understanding of the day-to-day activities and procedures involved in food and beverage operations, whilst also developing a range of practical operational skills. Ninemeier Michigan State U. These operations include fast-food and full-service restaurants, bars and nightclubs, catering and banquet facilities, and recreation and leisure outlets.

Working Subscribe Subscribed Unsubscribe 4. The main goal of commercial food service operations is to provide food and beverage to customers for profit and create positive guest experiences. Find helpful customer reviews and review ratings for Management of Food and Beverage Operations at site. You will also learn how to implement best practices to restaurant staffing and procedures.

Menu pricing styles, Quizzes up to exam 1 - Flashcards traditionally food service operations are categorized as what typical net profit for food and beverage operation? This group of people are the primary group of people with whom the manager interacts.

Food and Beverage Operations Management. Management of Food and Beverage Operations Chapter 5. Food and Beverage Operations includes the study and practical application of food and beverage management techniques to effectively manage resources: money, personnel, food and beverage products, and time. Assets b. Schaeneman, Jr. It includes essential content plus learning activities Job Duties. Siguaw, D.

Alongside other members of a culinary management team, food and beverage directors create and maintain menus that satisfy guests. Read honest and unbiased product reviews from our users. Learn about the job duties, education requirements, job outlook and salary to find out if this is the career for you. We use cookies to improve your experience on Alison. Written by Jack D. While serving food it is very important to ensure the quality and quantity of the food.

Discuss staffing challenges specific to a food and beverage operation. You can expect to be responsible for preparing budgets, anticipating and ordering food staples and perishables, and maintaining inventory of equipment. Some of the qualities required to work and succeed as a manager in the food and beverage industry include customer service, leadership, as well as organizational skills.

This business can be for locals as well as for international customers in a variety of enterprises. The course describes the organisation and key duties of restaurant staff, including floor staff and kitchen staff, from apprentice to managerial levels. Unit 5: Food and Beverage Operations Management. Chapter Revenue Management. The final chapter is devoted to financial management.

Food service operators in noncommercial facilities are prohibited by law from making profits. Project Quality Management, Q 6. Project Human Resource Management, Hu 7. Project Communications Management, Co 8. Project Risk Management, R 9. Project Procurement Management and P Project Stakeholder Management.

In the project management context, integration includes characteristics of unification, consolidation, communication, and integrative actions that are crucial to controlled project execution through completion, successfully managing stakeholder expectations, and meeting requirements.

Project Integration Management includes making choices about resource allocation, making trade-offs among competing objectives and alternatives, and managing the interdependencies among the project management Knowledge Areas.

The process of developing a document that formally authorizes the existence of a project and provides the project manager with the authority to apply organizational resources to project activities.

Develop Project Management Plan: The process of defining, preparing, and coordinating all subsidiary plans and integrating them into a comprehensive project management plan. Direct and Manage Project Work: The process of tracking, reviewing, and reporting project progress against the performance objectives defined in the project management plan.

Perform Integrated Change Control: The process of reviewing all change requests; approving changes and managing changes to deliverables, organizational process assets, project documents, and the project management plan; and communicating their disposition. Managing the project scope is primarily concerned with defining and controlling what is and is not included in the project.

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The processes used to manage project scope, as well as the supporting tools and techniques, can vary by project. The scope baseline for the project is the approved version of the project scope statement, work breakdown structure WBS , and its associated WBS dictionary. Collect Requirements— The process of determining, documenting, and managing stakeholder needs and requirements to meet project objectives. Define Scope— The process of developing a detailed description of the project and product.

Validate Scope— The process of formalizing acceptance of the completed project deliverables. Control Scope— The process of monitoring the status of the project and product scope and managing changes to the scope baseline.

Distinguishing the project schedule presentation schedule from the schedule data and calculations that produce the project schedule is practiced by referring to the scheduling tool populated with project data as the schedule model.

A logical relationship in which a successor activity cannot start until a predecessor activity has finished. The awards ceremony successor cannot start until the race predecessor has finished.

Finish-to-finish FF. A logical relationship in which a successor activity cannot finish until a predecessor activity has finished.

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Writing a document predecessor is required to finish before editing the document successor can finish. Start-to-start SS. A logical relationship in which a successor activity cannot start until a predecessor activity has started. Level concrete successor cannot begin until pour foundation predecessor begins. Start-to-finish SF. A logical relationship in which a successor activity cannot finish until a predecessor activity has started. The first security guard shift successor cannot finish until the second security guard shift predecessor starts.

Different stakeholders will measure project costs in different ways and at different times. Project Cost Management is primarily concerned with the cost of the resources needed to complete project activities. Project Cost Management should also consider the effect of project decisions on the subsequent recurring cost of using, maintaining, and supporting the product, service, or result of the project. Project Quality Management works to ensure that the project requirements, including product requirements, are met and validated.

It is not enough to do your best; you must know what to do, and W.

A Cause-and-Effect Diagram is a tool that helps identify, sort, and display possible causes of a specific problem or quality characteristic. It graphically illustrates the relationship between a given outcome and all the factors that influence the outcome.

Project Management Body Of Knowledge (PMBOK®) Guide th5 Edition

Method process 3. Material Includes Raw Material and Information etc. Measurement Inspection 6. Surroundings, Suppliers, Systems, Skills.

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Poor supervision will result in negative quality effects on the finished product e. Building etc. The project team is comprised of the people with assigned roles and responsibilities for completing the project. Project team members may have varied skill sets, may be assigned full or part-time, and may be added or removed from the team as the project progresses.

Although specific roles and responsibilities for the project team members are assigned, the involvement of all team members in project planning and decision making is beneficial.

Participation of team members during planning adds their expertise to the process and strengthens their commitment to the project. Timely and appropriate planning, Collection, Creation, Distribution, Storage, Retrieval, Management, Control, Monitoring, and the Ultimate disposition of project information. Effective communication creates a bridge between diverse stakeholders who may have: Different cultural and organizational backgrounds, Different levels of expertise, and Different perspectives and interests, which impact or have an influence upon the project execution or outcome.

The objectives of project risk management are to increase the likelihood and impact of positive events, and decrease the likelihood and impact of negative events in the project. A risk may have one or more causes and, if it occurs, it may have one or more impacts. A cause may be a given or potential requirement, assumption, constraint, or condition that creates the possibility of negative or positive outcomes. Project risk has its origins in the uncertainty present in all projects.

Known risks are those that have been identified and analyzed, making it possible to plan responses for those risks. Known risks that cannot be managed proactively, should be assigned a contingency reserve.

Unknown risks cannot be managed proactively and therefore may be assigned a management reserve. A negative project risk that has occurred is considered an issue. Overall project risk represents the effect of uncertainty on the project as a whole.

It is more than the sum of the individual risks within a project, since it includes all sources of project uncertainty. It represents the exposure of stakeholders to the implications of variations in project outcome, both positive and negative. Organizations and stakeholders are willing to accept varying degrees of risk depending on their risk attitude. The risk attitudes of both the organization and the stakeholders may be influenced by a number of factors, which are broadly classified into three themes: Risk tolerance, which is the degree, amount, or volume of risk that an organization or individual will withstand.

Risk threshold, which refers to measures along the level of uncertainty or the level of impact at which a stakeholder may have a specific interest. Below that risk threshold, the organization will accept the risk. Above that risk threshold, the organization will not tolerate the risk. The organization can be either the downloader or seller of the products, services, or results of a project.

Project Procurement Management includes the contract management and change control processes required to develop and administer contracts or download orders issued by authorized project team members. Project Procurement Management also includes controlling any contract issued by an outside organization the downloader that is acquiring deliverables from the project from the performing organization the seller , and administering contractual obligations placed on the project team by the contract.

Stakeholder satisfaction should be managed as a key project objective. Unaware of project and potential impacts. Aware of project and potential impacts and resistant to change. Aware of project yet neither supportive nor resistant. Aware of project and potential impacts and supportive to change. Aware of project and potential impacts and actively engaged in ensuring the Project is a success.

Project management is the application of Knowledge, Skills, Tools, and Techniques To project activities to meet project requirements. Those processes performed to define a new project or a new phase of an existing project by obtaining authorization to start the project or phase. Planning Process Group. Those processes required to establish the scope of the project, refine the objectives, and define the course of action required to attain the objectives that the project was undertaken to achieve.

Executing Process Group. Those processes performed to complete the work defined in the project management plan to satisfy the project specifications.This edition and the new material that comes with it will most certainly be useful in developing well-defined practices. Project Communications Management, Co 8. They are responsible for managing food costs, upholding menu standards, and controlling inventory. Basic nutrients made of building blocks called amino acids. Menu pricing styles, Quizzes up to exam 1 - Flashcards traditionally food service operations are categorized as what typical net profit for food and beverage operation?

Aware of project yet neither supportive nor resistant.