Questions:
1. Describe the nature of the organizational culture in the restaurant. What kind of opportunities are there for unethical behavior to occur? Are there any opportunities for ethical behavior?
2. What are some of the incentives employees might have to engage in this type of behavior?
3. If the organizational culture of the restaurant does not change, what are some likely outcomes and consequences?
Answers:
1. The organizational culture in restaurant is not professional where the employees have casual work behavior. Employees while working at restaurant follow unsanitary and unhealthy practices. The employees are not honest in their answer and behave unprofessionally. The work at restaurant is not well organized where the mangers are mocked by employees and not respected. The main aim of the restaurant is to manage time and not the quality of food. The company has set ethical rules and policies for the employees. Violations of these rules by employees occur because of the unethical behavior of employees and lack of supervision by the managers. Employees can engage in ethical behavior only if the supervisors keep a strict eye on the employees.
2. Employees engage in unethical behavior because they have no concern of expanding customer satisfaction by supplying good quality food. The main concern is to supply the food at a given time. If the employees are give incentive based on the performance and quality of food then the company might be able to resolve the unethical behavior. The employees ignore the health and safety of customer because of the incentive structure that the company gives. The employees are given incentive if the customers get the food on time.
3. If the organizational culture of the restaurant does not change then the customers that eat food in this restaurant are likely to fall sick. The company will lose its brand name that will ultimately result in closure of the restaurant.
