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As a Food Service Manager, when faced with the tough ethical dilemmas, what kind of an ethical decision-making framework do you usually apply?

What is your decision-making framework based on and what is the limitation of it?

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Question ajoutée par Irina Chekh Akhmad , Food Inspector , Food Inspection Agency
Date de publication: 2013/10/29
Fazal Kabeer
par Fazal Kabeer , Electrical Engineer , TARSHIHA ELECTRICAL CONT. LLC

He is an excellent cook and, generally, you don’t have any problem with him not having the certificate, but you are afraid that other cooks may find out this too (Mr. X has a higher salary than the other cooks since he has “better education”).

Irina Chekh Akhmad
par Irina Chekh Akhmad , Food Inspector , Food Inspection Agency

I will try to rebuild my question.

ü  Ethical dilemma is when you have a choice to make and none of the available options are ethically acceptable. This causes a mental conflict within you.

 Ethical dilemmas have one thing in common: Each of them has several possible "right" solutions. These "right-versus-right" ethical dilemmas are tough to resolve.

ü  There are three common ethical decision-making frameworks:

       Utilitarian,that is based on believe that the most ethically sound course of action is the one that produces the most good for the greatest number of people.

       Values-based, when you administer self-tests of your own values and ask yourself questions like:”Can I sleep at night after taking this action?”

       Rules-based, when you follow specific guidelines, such as company ethics programs.

Or you rely on "gut feel," instinct, and emotion to resolve ethical dilemmas?

Or maybe you know and use another ethical decision-making framework?

 

Situation: Sameer, the cook at your Food Service Establishment, is the best cook you’ve ever worked with; however, recently, you’ve found out that he does not have any formal education (which was must to have requirement on your job posting) Sameer, while on interview, assured you that he graduated from very famous French college where he completed2-year program in Western Culinary and after that has been trained at Chateaubriand restaurant in Paris.

He is an excellent cook and, generally, you don’t have any problem with him not having the certificate, but you are afraid that other cooks may find out this too (Mr. X has higher salary than the other cooks since he has “better education”).

Find resolution to this dilemma and try to explain which framework you’ve been using.

 

                                                                                       Good luck

 

  

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