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Does This Milkshake Taste Funny?
Transcript of Does This Milkshake Taste Funny?
based on ethical decisions
guide manager's behaviours
not proper training process
employee's non positioning
to better moral judgments,
focused on ethical decisions and guide the decisions and behaviors of managers with regard to whether they are right or wrong.
is explained from the relationship between a leader and employees that overall decision from the leader.
should focus on clear process
should increase to use legal requirements
& proper training
should concern damage of product
Relationship between leader &employees
control others with care
accept mistake & failure
let people communicate & active
focus on combining
George Stein, a college student
Eastern Dairy Company, ethical dilemma
Makes milkshake mix
Poor management and organizational structure
Filters for mix is clogged by maggots
Highly adaptive to surroundings
Social person (Needs for friendship and belongingness)
Loves excitement and challenges
Loves “ROMANCE” (Needs for acceptance and acceptance)
Needs money for car and dating (Maslow’s Hierarchy of Needs)
Not a High-Achiever
Eastern Dairy Company
To be a pay leader
Great degree of autonomy to night shift employees
Sets target to night shift employees
Equity in the work environment
Formation of an employee union
Relying on OCCASIONAL visits by inspectors
Storage warehouse poorly maintained
“Lead Operator” self-proclaimed
Main aim is to produce specific production target
No sense of responsibility
Absence of visible management
a must to increase visibility
appointing a manager
responsible for work schedule
leading the team to complete task
controlling night productions to be met in a consistent manner
Keep the organization moving forward
Giving employees a direction
Set a standard for future reflection
Goals should be SMART
Quality Assurance and Inspection
Quality Assurance and Inspection
This individual would need to be trained in established health and safety standards for the industry, such as Hazard Analysis & Critical Control Points (HACCP). HACCP is a management system used in the food industry, for analyzing the safety of food from the procurement of the raw materials, storage and handling, to the manufacture, distribution and consumption of the finished product.
Eastern Dairy needs to have the warehouse inspected and implement strict guidelines
A quality assurance inspector
On each shift there should be someone appointed to inspect the raw material before it is processed and the finished product before it is packaged for distribution.
The quality assurance personnel would be required to submit their inspection reports to the respective manager in charge of operations at Eastern Dairy.
Introducing Code of Ethics
Unethical behavior is prevalent in Eastern Dairy
Code of Ethics would provide guidelines for managers and employees when they are faced with ethical problems
The Corporate Culture has to be changed
Educational Advancement Program
highly educated persons will make ethical decisions
lack of an education work force is hampering the operations of Eastern Dairy
1. What role did time play in this case?
Very significant because completing the night shift work on the time was the main focus.
Time plays a good role when it is rightly used and supervised.
Time, in this case, plays a negative impact for the lack of capacity of the employees which drives them to make bad and unethical decisions and forgetting about the consequences.
The company focused mainly on completing work on time and not on the quality of the finished products and because of that focus on time, they forget about the other important aspects.
2. In this plant, under the circumstances we read about, why would a choice be made to run the product without filters? What were the dynamics contributing to such a choice?
They lost a lot of time checking and cleaning out the maggots from the filters and had little time to complete production before their shift was over.
Paul said that the homogenization process with pulverize solid matters and the pasteurization process will kill any bacteria so in his mind, the filters could be taken out.
They needed to process 500 gallons of product before their shift was over and Paul wanted to go home on time.
3. If you were George, what would you do? What would be the likely consequences?
4. It is quite possible that management would never learn about this incident, but over time such practices are bound to lead to problems for the dairy. Using principles from the chapter, what should management do to prevent the occurrence of workers making similar choices?
In this position where George found himself, the best solution would certainly be to call a supervisor or somebody from the management department for assistance in that matter, since the nightshift doesn’t have a supervisor to make the call of either remove the filters or keep filters and produce the 500 gallons of the remaining vats.
Another alternative in this case will be to ask the rest of the co-workers what would be the ethical action to do and come to an agreement in which all of them will assume the consequences of whatever the management decide to do afterwards.
The consequences of this could be huge for the company and for the workers:
• Workers can be fired due to negligence
• The company can get sued by a large amount of money for
unethical action and lack of hygiene procedures
• The company can get temporarily or indefinitely closed
• They could lose their license to sell milkshakes and ice
creams so they will have to come up with a new product and
start all over again
• In the case that they don’t get closed and win the lawsuit
they will be forever labeled as the “anti-hygiene brand” of
Managers first should answer the following questions to come up with different alternatives for the problem:
• Where did it occur?
• How did it occur?
• To whom did it occur?
• What is the urgency of the problem?
• What is the interconnectedness of events?
• What result came from which activity?
In order to solve this problems, managers should assign a nightshift supervisor in the first place; secondly, they should have an inspector or maintenance engineer to check the machines, pipes, filters, and all the equipment before and after every shift.
Create a contingency plan for different types of emergencies such as this one, and have outsourcing companies to help in the case of an emergency so they can fully supply the customers’ demands of the day.