You are a project manager tasked with a project to make Thanksgiving Dinner. The project charter says, "Create a festive, traditional meal to serve eight people at 2 p.m. The food must be prepared safely and properly, the table should be pre-set, and appetizers and dessert should be included."

You asked a few clarifying questions of the project sponsor and received the following answers:

Q: Do you have enough place settings, serving plates, and cooking tools? If not, is buying them part of the scope?

A: We have enough place settings, serving plates, and cooking tools. None of these items need to be purchased for the project.

Q: What time do you want the appetizers and dessert to be served?

A: Appetizers should be served at 1 p.m. and dessert should be served at 4 p.m.

Q: Are there any dietary restrictions (allergies, etc.) for your guests?

A: None of our guests have dietary restrictions.

Q: Will the team have access to your kitchen to prepare, or are you expecting it to be transported already prepared?

A: The team will have access to the kitchen to prepare.

Write a scope description for this project.