\n WEEK 8 ASSIGNMENT – WORKPLACE ETHICS\n <\/p>\n
\n Overview\n <\/p>\n
\n This assignment requires you to choose an article and then write about the ethical implications and the impact of the events that are described in the article.PreparationRead and reflect on\u00a0one\u00a0of the following articles.\n <\/p>\n
\n Instructions\n <\/p>\n
\n Write a paper in which you:\n <\/p>\n
\n This course requires the use of Strayer Writing Standards. For assistance and information, please refer to the Strayer Writing Standards link in the left-hand menu of your course. Check with your professor for any additional instructions.\n <\/p>\n
\n The specific course learning outcomes associated with this assignment are:\n <\/p>\n
WEEK 8 ASSIGNMENT – WORKPLACE ETHICS Overview This assignment requires you to choose an article and then write about the ethical implications and the impact of the events that are described in the art
\n Menu science: The subtle ways restaurants get you to spend more STEPHANIE BANK SPECIAL TO THE GLOBE AND MAIL PUBLISHED\u00a0JULY 24, 2018 This article was published more than 3 years ago. Some information may no longer be current. 15\u00a0COMMENTS SHARE BOOKMARK Ever go out for a casual dinner with a friend and end up spending twice what you planned? Or order the most expensive item from the\u00a0secret menu\u00a0at Burger\u2019s Priest just for the Instagram joy of seeing a towering pile of hamburger sandwiched between two grilled cheeses? Now more than ever, we eat out. And it\u2019s having an impact on our wallets – as well as our waistlines. According to Dalhousie University\u2019s 2018 Food Price Report,\u00a0the average Canadian family will spend $7,049\u00a0at restaurants this year \u2014 $208 more than in 2017. Dining out will account for 59 per cent of our total food budget? How does that even happen? The Double Double cheeseburger is seen at The Burger’s Priest in Toronto on August 31, 2010. JENNIFER ROBERTS FOR THE GLOBE AND MAILJENNIFER ROBERTS\/THE GLOBE AND MAIL While it\u2019s clear that people are eating out more often, there\u2019s another influential component of restaurant dining that we consistently underestimate: the menu. Every detail of a menu\u2019s design is calculated to influence what you eat, how it makes you feel and which information you share with others to ensure you come back and bring your friends. Restaurants successfully deploy hundreds of subtle nudges to part you with your money. I\u2019m going to take you on a short tour of these tactics so you\u2019re better equipped to navigate your next meal. The prices (or lack thereof) When looking at a menu, do you jump to the numbers on the right-hand side before reading the options on the left? When prices are displayed in a column, and especially when organized from low to high, we are more likely to base our choices on cost. Here\u2019s a subtle ruse some restaurants employ: Studies have shown that by strategically placing the price at the end of each description, or below the item, our natural tendency to visually scan the prices is disrupted. The cost of the dish has less impact on our decisions. Researchers at Cornell University\u00a0have also shown that\u00a0how the values are presented have a significant influence on sales. For instance, during a lunchtime seating at the Culinary Institute of America\u2019s St. Andrews Cafe in New York, researchers studied what happens when a price is presented in traditional dollars and cents (\u201c$20.00\u201d), a round number with no dollar sign (\u201c20\u201d), and spelled out (\u201ctwenty dollars\u201d). They found that guests spent significantly more when presented with the number alone. Removing simple cues that remind us we\u2019re dealing with money makes the price as inconspicuous as possible, which can be enough to encourage spending. The choices (or lack thereof) Did you know that when McDonald\u2019s first debuted in 1955, the restaurant offered just nine items? By 2015, the menu had ballooned to 140 items, with more than 50 ways to order a hamburger. When revenues began to falter the first thing executives did was start paring back the menu. Not only does a shorter menu ensure a level of efficiency in the kitchen, it exploits inefficiencies in our decision-making process. Good marketers and behavioural scientists know that more choices often translates to harder decisions. In fact, it often results in choice overload, or \u201canalysis paralysis,\u201d the cognitive process whereby people struggle to make a decision when faced with many options. Back in 2000, a series of experiments in grocery stores found that\u00a0people were more likely to purchase jams when presented with a limited array of six choices\u00a0in comparison to a more extensive selection of 24 choices (30 per cent in the first group made a purchase compared with only 3 per cent in the second). Additionally, customers who chose from the more limited menu were more likely to say they were happy with their selection. It\u2019s just another reason why that buzzy new restaurant you\u2019ve been dying to try has just a few items on its menu. STORY CONTINUES BELOW ADVERTISEMENT The order of options How do you go about deciding which wine to order? Unless you\u2019re a connoisseur of fine wines, you probably identify the most and least expensive options and settle for something in the middle. Or maybe you ask the waitress for help.\u00a0One classic experiment\u00a0by the famed behavioural economist Richard Thaler found that when people were offered a premium beer for $2.50 or a bargain beer for $1.80, around 80 per cent chose the more expensive beer. But when a third lower-priced beer was introduced at $1.60, most people went for the $1.80 beer instead. We tend to evaluate options based on surrounding information: Things only seem cheap or expensive when compared with an alternative. As such, restaurants often place an expensive item at the top of the menu so the other dishes look reasonably priced. A $20 pasta doesn\u2019t look so expensive when compared with a $50 lamb chop. The words themselves What is it about a Sicilian vine-ripened tomato salad that just sounds \u2026 expensive? Or a grass-fed 60-day dry-aged rib-eye steak? Or crispy beer-battered Vidalia onion rings tossed in aromatic toasted black pepper and thyme served with lemon truffle infused emulsified aioli? Research by Brian Wansink at the Cornell Food and Brand Lab found that\u00a0descriptive labels on menus can increase sales by as much as 30\u00a0per cent. But here\u2019s something weird: Mr. Wansik also found that customers who read these descriptions also reported feeling more satisfied with their meals than those who read simple descriptions. Taste expectations influence our evaluation due to priming, the idea that we are influenced by subconscious cues. Simply reading the word \u201cvelvety\u201d or \u201cjuicy\u201d sends signals to our brains that subconsciously activate our salivary glands and preparing us for something delicious. The truth is, we all fall for these tricks regardless of intelligence. But getting some insight into how restaurants use menu engineering already puts you ahead of the curve. If increasing your awareness isn\u2019t enough there are a few things you can try. Challenge yourself to look past the menu and decide what to eat based on the food rather than deceptive pricing, placement or seductive descriptions. Think of all the money you\u2019ll save. Stephanie Bank is a behavioural economist at\u00a0Evree, a Toronto startup that makes an app that makes saving as easy as spending.<\/p>\n","protected":false},"excerpt":{"rendered":"
WEEK 8 ASSIGNMENT – WORKPLACE ETHICS Overview This assignment requires you to choose an article and then write about the ethical implications and the impact of the events that are described in the article.PreparationRead and reflect on\u00a0one\u00a0of the following articles. Google Code of Ethics on Military Contracts Could Hinder Pentagon Contracts. Can Ad Copy Be […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_joinchat":[]},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/qualityassignments.net\/wp-json\/wp\/v2\/posts\/284931"}],"collection":[{"href":"https:\/\/qualityassignments.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/qualityassignments.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/qualityassignments.net\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/qualityassignments.net\/wp-json\/wp\/v2\/comments?post=284931"}],"version-history":[{"count":0,"href":"https:\/\/qualityassignments.net\/wp-json\/wp\/v2\/posts\/284931\/revisions"}],"wp:attachment":[{"href":"https:\/\/qualityassignments.net\/wp-json\/wp\/v2\/media?parent=284931"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/qualityassignments.net\/wp-json\/wp\/v2\/categories?post=284931"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/qualityassignments.net\/wp-json\/wp\/v2\/tags?post=284931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}