Ethical Practice in Foodservice Management

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Barkley, WC. Ethical practice in foodservice management. J Am Diet Assoc. 2012; (112)5; S41-S42.
The pressures of staying within budget while maintaining and meeting the standards of quality are some of the challenges that foodservice managers often face.  Making ethical decisions is not always black and white and may be difficult.  Managers who don’t have a strong ethical base or if critical thinking is not their strong point, may choose to make inappropriate decisions and possibly cut corners.  To make ethical decisions, qualities such as intellectual integrity, fair mindedness, courage, independence, empathy are necessary.
The American Dietetic Association (ADA)--Commission on Dietetic Registration (CDR) Code of Ethics for the Profession of Dietetics was created to provide dietitians with a framework for ethical conduct. The ADA’s name has been changed to Academy of Nutrition and Dietetics (AND).  The principles of the AND can be used to assist foodservice management professionals in evaluating ethical issues.  Using the principles as well as using critical thinking can lead the foodservice managers to make decisions that are beneficial to clients, employees and the organization.

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