The purpose of this Case Study assignment is to walk through the logical framework (LogFrame) and create the project management documents needed to successfully lead a project and to develop a comprehensive communication plan and create a stakeholder analysis matrix.

General Requirements:

Reference the Quality Template you completed in Topic 3 as one source for stakeholders. If the Quality Template notes a group or person needs information, they are stakeholders. Reread the Kitchen Heaven Project Case Study in Heldman et al. pages 84-87 and read pages 139-141. Part 1: Communication Plan Template

Complete the Communication Plan Template. Identify all the stakeholders and resources that are noted within the case. Identify a minimum of two additional stakeholders or resources not specifically noted within the case but may impact the project and complete the Communication plan Template. Part 2: Stakeholder Analysis Template

Complete the Stakeholder Analysis Template. Using all the stakeholders that you identified in the Communication Plan Template complete the Stakeholder Analysis Template.

This is the reference

Component	Success Measures	Verification Methods	Assumptions
GOAL	Increased customer satisfaction rating by 20% within 12 months.	1. Customer satisfaction surveys conducted quarterly. 2. Increased number of positive reviews and decreased number of complaints.	Assumption: Customers will provide honest feedback. Assumption: Changes implemented will directly impact customer satisfaction.
PURPOSE	Decreased kitchen wait times by 30% within 6 months.	1. Time-tracking data collected weekly. 2. Observation of kitchen operations for efficiency improvements.	Assumption: Staff will adapt to new processes effectively. Assumption: Kitchen workflow can be optimized without sacrificing food quality.
OUTCOME 1	Improved staff morale, leading to a 15% reduction in staff turnover within 9 months.	1. Staff turnover rate monitored monthly. 2. Employee satisfaction surveys conducted bi-annually.	Assumption: Staff turnover is directly correlated with morale. Assumption: Survey responses accurately reflect employee sentiment.
OUTCOME 2	Enhanced kitchen organization resulting in a 25% decrease in ingredient waste within 6 months.	1. Weekly tracking of ingredient usage and waste. 2. Comparison of waste data before and after organizational changes.	Assumption: Proper training will be provided for new organizational methods. Assumption: Ingredient waste can be significantly reduced without affecting food quality.