Project 107 Business & Finance homework help

Project 107 Business & Finance homework help

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Term Project Paper

Write your final research topic paper.

Research Topic Paper: Managing Food and Beverage Waste

This outline must follow the preceding format as far as section headings.

This final paper should be between 8 to 10 pages for the content, not counting the title page or the reference page.

Submission Instructions: (Do not use Wiki as a source). 

•Written communication: Written communication is free of errors that detract from the overall message.
•APA formatting: Resources and citations are formatted according to APA (6th edition) style and formatting.
•Length of paper: typed, double-spaced pages with no less than an eight page paper.
•Font and font size: Times New Roman, 12 point.

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NOTE!!!!!!!!!!! Please follow the outline below to help write paper. This outline must be used to help with information and as a guide to follow while writing paper. It is NECESSARY and MANDATORY to use the REFERENCED OUTLINE BELOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Managing Food and Beverage Waste

Introduction

Food and beverage waste management are essential for preventing a slew of additional issues that can occur due to food and beverage waste. When it comes to handling food and beverage goods returned to a corporation, there can be many ethical concerns. According to the study, customers have been known to return food and beverage products to manufacturers. According to a study of manufacturing businesses, when a client receives a defective product, they return it to the producer. Furthermore, a defective product does not meet the customer’s requirements. The manufacturing company should treat or appropriately deal with returned products when they receive them (Pei & Paswan, 2018). The most preferred method to manage food and beverage waste is to avoid it. The companies and the restaurants should make it a priority to avoid food and beverage waste. The research suggested that the best way to deal with food waste is to avoid it in the first place. If this is not practicable, then the extra food should be repurposed or re-distributed. And in the end, food waste should be separated for treatment and recycling (Martin-Rios et al., 2018). This section will introduce the various concepts associated with managing food and beverage waste.

Background

According to research, ethics has been defined as the moral guides that are regarded to act, behave, and conduct ethically. According to many academics, ethical standards influence decisions or acts by determining right or wrong. Furthermore, manufacturing organizations must follow the law’s regulations, demonstrating that they are acting ethically. The wasted food is unethical because it consumes enormous amounts of valuable land, water, and human resources, yet instead of feeding people, it feeds landfills, releasing poisonous methane gases. The wastage of food and beverage can cause these issues which is common due to the loss of natural resources (Ayilara et al., 2020). Aside from that, manufacturing corporations appear to be operating oppositely, and they are not behaving ethically. This is because these businesses do not adhere to any legal requirements when dealing with returned food and beverage products. As a result, ethical dilemmas are becoming more prevalent (Ngadiman et al., 2016). The question of ethical disposal is at the heart of the waste management sector. All the companies that produce by-products that could be called waste bears the social, moral, and legal obligation (Wallbank et al., 2017). This section will discuss how ethical issues arise when food and beverage waste is not managed properly by manufacturing companies and restaurants.

Literature Review

Unethical behavior is described as actions that violate social norms or are deemed objectionable by the public. Ethical behavior adheres to most social rules, and such activities are widely accepted (Gorsira et al., 2018). According to the research, unethical manufacturing enterprises resell their products without any suspicion or making any changes or modifications to them. When the product is in the food and beverage category, reselling a defective product puts human health at risk. Furthermore, according to legal criteria, all items must be safe and wholesome for human consumption. Furthermore, to avoid ethical concerns, the manufacturing corporations must dispose of, or damage returned merchandise (Bazan et al., 2015). According to legal regulations and laws, a product’s manufacturer, as well as others in the marketing chain, are rigorously responsible or liable and legally accountable for defective items. In a defective product case, the plaintiff does not need to show negligence to win (Doyer, 2019).

On the other hand, environmental contamination is a problem that can arise. Some businesses discard things without regard for the environment. Manufacturers should not get rid of products without considering the environment or natural resources. Furthermore, taking the cold drink industry as an example, the spill or drain of returned drinks into rivers or other locations with water masses can cause major environmental difficulties (Hoekstra, 2015). Furthermore, spilling expired products such as beverages into a river can pollute aquatic animals and vegetation.

According to the different studies, spilling drinks in rivers is unethical and dangerous to marine life. And these businesses must refrain from doing so to maintain the water pure and safe (Raghav et al., 2019). The manufacturing companies and restaurants believe that the products are now safe and attempt to resell them. However, these extra food preservations are harmful to humans. Sugar additives can produce diabetes, which is harmful to people. This section will include the literature review, and many research findings will be discussed here that include the management of food and beverage waste.

Findings

These research findings will discuss how manufacturing companies and restaurants deal with food and beverage waste. This section will include the findings of different research. Customers have been known to return food and beverage products to manufacturers. The ethical issues and ethical conducts are discussed that are associated with food and beverage waste management. When the product is in the food and beverage category, reselling a defective product puts human health at risk. The environmental concerns will also be discussed and how the manufacturing companies and restaurants can avoid the environmental issues.

Conclusion

In conclusion, ethical behavior difficulties occur when a customer returns products to the manufacturing firms. As a result, manufacturing companies and restaurants should take care to avoid making the same error or reselling the goods to customers. Aside from that, manufacturing enterprises must adhere to all the rules and regulations set forth by the country’s government in which they operate. In addition to that, businesses and restaurants should be aware that their acts may harm their brand’s reputation. Finally, these manufacturers and eateries should avoid these actions and strive to produce high-quality items.

Future Research Recommendations

More research articles or research papers can be discussed to make the research findings more authentic. The researchers can discuss more research findings to make the research valid and strong. Future research can include a survey or interview in which the management of the manufacturing and restaurants will be asked different questions regarding food and beverage waste to get more information on how they manage it properly. Manufacturing businesses and restaurants must follow all rules and regulations established by the country’s government in which they operate. Additionally, businesses and restaurants should be conscious that their actions may hurt their brand’s reputation.

References

Ayilara, M. S., Olanrewaju, O. S., Babalola, O. O., & Odeyemi, O. (2020). Waste management through composting: Challenges and potentials. Sustainability12(11), 4456.

Bazan, E., Jaber, M. Y., & El Saadany, A. M. (2015). Carbon emissions and energy effects on manufacturing–remanufacturing inventory models. Computers & Industrial Engineering88, 307-316.

Doyer, A. (2019). Who sells? Testing Amazon. com for product defect liability in Pennsylvania and beyond. JL & Pol’y28, 719.

Gorsira, M., Denkers, A., & Huisman, W. (2018). Both sides of the coin: Motives for corruption among public officials and business employees. Journal of Business Ethics151(1), 179-194.

Hoekstra, A. Y. (2015). The water footprint of the industry. In Assessing and measuring environmental impact and sustainability (pp. 221-254). Butterworth-Heinemann.

Martin-Rios, C., Demen-Meier, C., Gössling, S., & Cornuz, C. (2018). Food waste management innovations in the foodservice industry. Waste management79, 196-206.

Ngadiman, N. I. B., Moeinaddini, M., Ghazali, J. B., & Roslan, N. F. B. (2016). Reverse logistics in food industries: A case study in Malaysia. International Journal of Supply Chain Management5(3), 91-95.

Pei, Z., & Paswan, A. (2018). CONSUMERS’LEGITIMATE AND OPPORTUNISTIC PRODUCT RETURN BEHAVIORS IN ONLINE SHOPPING. Journal of Electronic Commerce Research19(4), 301-319.

Raghav, S., Painuli, R., & Kumar, D. (2019). Threats to water: issues and challenges related to groundwater and drinking water. A New Generation Material Graphene: Applications in Water Technology, 1-19.

Wallbank, L. A., MacKenzie, R., & Beggs, P. J. (2017). Environmental impacts of tobacco product waste: International and Australian policy responses. Ambio46(3), 361-370.

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