Luke was planning a family reunion and was in charge of catering the food. He was excited about how smoothly everything was going until he talked to his brother and learned that his twin nephews had been placed on a gluten-free diet. Luke had the ingredients but needed to create new gluten-free items for the menu he originally planned. Which of the triple constraints was impacted? a.) Time b.) Scope c.) Cost d.) Quality

The scope was impacted in this scenario. Luke's original menu had to be altered to accommodate the gluten-free dietary needs of his nephews, which means the overall scope of the catering project expanded. He now has to include new dishes and possibly rethink the ingredients and preparation methods he had planned initially. To navigate this change effectively, Luke should prioritize communication with all family members to ensure everyone's dietary preferences and restrictions are understood. He must also stay organized, possibly using a checklist to make sure all gluten-free options are both tasty and enjoyable for everyone, helping to avoid common pitfalls like cross-contamination or overlooking flavors and textures.