Chapter $2$

Project Conceptualization for Burger King

$1$ If they were deciding to start a project on food waste at Burger King restaurants, which values would be essential to include in the strategic considerations for the project? Furthermore, how might they contradict each other and how would you suggest URG should handle this in such a project?

$2$ What would be potential key factors for project success and how would you categorize the various project success dimensions $($multi$-$dimensional success criteria$)$ for such a project?

$3$ Essential stakeholders outside the organization would be customers in various segments $-$ suppliers, competitors, government, Burger King international, to name a few. How does this affect the conceptualization of the project?

$4$ In general, what could be limitations and essential elements of uncertainty for projects like these?