Project management is the crucial component for managing and mitigating the inherent risks associated with changes in technology and innovation. The procedures to track the schedule, budget, and scope of various projects in the standard worlds of engineering, manufacturing, construction, etc., are essential elements to the success of the project. Cost overruns, schedule changes, and other natural risks must be managed effectively. But what happens when a project manager is tasked with delivering an attraction that needs to withstand harsh weather conditions, and millions of people enjoying it every year, for a company with arguably the highest standards for quality and guest satisfaction? This would describe the project managers at Walt Disney Imagineering (WDI) and the projects they oversee have tight budgets, aggressive schedules and require a bit more pixie dust than other engineering projects. However, the universal truth is that no matter the size or the scope of the endeavor, project management processes are absolutely essential to ensuring that every team member can effectively collaborate to deliver the best product.

To understand the role communication and effective management play in the project management field, virtual work was analyzed in two phases. Phase one consisted of gaining familiarity within the field of project management by interviewing three project managers who discussed their field of work, how it has changed due to Covid-19, approaches to communication and virtual team management, and strategies that allow for effective project management. Phase two comprised a simulation in which 8 ASU student volunteers were put into scenarios that required completing and executing a given project. Students gained project experience through the simulation and had an opportunity to reflect on their project experience.

This project will be a tribute to my experiences as a person, a chef, and as an ASU student. During my time spent here at ASU I have met a diverse group of people that I call my friends. Every time we would spend time together, I would learn about their lives and the experiences they are going through at this university. Everyone I met had a different background, story, and experience. Some of these memorable nights would be spent at my place. Depending on the circumstance, I would cook for my friends, and every time I did, they were amazed by my craft. Growing up, my mother was always working in the realm of fundraising. Through her jobs, we both had the opportunity to meet and work with some of the best chefs the Phoenix valley had to offer. Chefs like Robert Irvine, Mario Batali, Beau MacMillan, Christopher Gross, Michael DiMaria, Eddie Matney, and more. As a child and teenager, my fascination with cooking and food stood out to these figures and many taught me various skills and techniques in the kitchen. I learned to do everything from properly julian tangerines to preparing beef tartar. I even developed from making lemonade on my own when I was two years old to working in a four star restaurant as a line chef at the age of 15. These memories I will be forever grateful for. Through these skills, I have impressed my friends with delicious meals at night. And as we matured through college both in age and living situations, many of my friends have asked to learn from me. The change from freshman dorms to our own houses and townhomes have offered an endless opportunity of options for meals. But, everyone has a different background and skill set when it comes to cooking. A few of my friends have never picked up a knife before and have claimed to “burn water in the microwave.” Others tend to challenge me in preparing meals in their own homes and together we have our own “cookoffs.” From person to person, and living quarter to living quarter, there are many challenges to cooking. This is why I have decided to take the knowledge from my Industrial Engineering classes, my personal cooking skills, and data collected from the student body to create a cookbook for the average ASU student. I plan to include recipes and techniques in the form of Standard Operating Procedures to ensure that the instructions are as easy to follow as they can be. The recipes and techniques I plan to include will encompass data I have collected from the student body. The data will focus around a few key components of any chef and kitchen: tools and appliances available, personal cooking skills, and personal cooking experience. To take on such a challenge, I plan to complete this thesis/creative project in a few direct steps. First and foremost, complete this prospectus (already completed), next, secure funding from ASU for a survey completion incentive. For this survey, I will need a minimum of $250 to distribute between 5 winners. The monetary incentive is to ensure that more than 30 pieces of data (survey responses) are collected from each grade level of students. Next I will send a survey that asks about the aforementioned topics. After the survey is complete, I will collect the data, analyze it, and hone in on the most important and available tools. Finally, I will write stories surrounding my chosen recipes and create said recipes.