Ethical Interview Questions: Waste Audit at Subway - A Case Study

This case study explores the ethical practices and dilemmas faced by Subway in inventory and waste management. It includes interview questions addressing the ethical standards followed by Subway, such as health and safety regulations, labor protection, and waste prevention. The study highlights a specific situation involving excess inventory nearing expiration dates and the ethical dilemma of whether to discard it or risk customer health. Measures to mitigate future waste, such as implementing a waste audit system and predictive analysis for demand forecasting, are also discussed. The research aims to evaluate the effectiveness of waste audits in improving inventory and waste management within food companies, using Subway as a practical example.

Running head: ETHICAL INTERVIEW QUESTIONS
Effectiveness of Waste Audit in Inventory and Waste Management for the Food
Companies: A Case Study on Subway
Name of the Student:
Name of the University:
Author note:

1ETHICAL INTERVIEW QUESTIONS
Ethical Interview questions:
1) What are the ethical practices followed in Subway?
Answer: We follow several ethical practices, such as, health and safety regulations as
outlined by the New Zealand government, labour protection regulations, minimum wage
laws as per the industry standard, and providing provisions to the employees to maintain
work life balance. We also maintain strict guidelines, rules and regulations for any
misconduct, such as, theft, behavioural misconduct, harassment to co-workers, unnecessary
wastage of food and inventories and other resources and any unfair practices.
2) Please explain a situation in inventory and waste management in which you faced an
ethical dilemma.
Answer: I face this situation quite often. In this industry, the level of raw and prepared
food waste is quite high. However, this results in loss of food as well as money. I have faced
challenges like many inventories were not used within their labelled dates due to lack of
demand, that is, lack of customer footfalls. However, the inventories, such as, the breads,
cheese, sauces etc. were in good condition and hence, it was an ethical dilemma for me
whether to throw those away or to keep those for another 2-3days. In such situation, keeping
in mind the health and safety regulations and nutritional guidelines, I have no option than to
throw those inventories away. I understand that this is a waste of food and money but at the
same time, I cannot take risks with the customers’ health.
3) What measures are taken to avoid situations like above in the future?
Answer: I have proposed to implement waste audit system to keep a check on the wastes
and use predictive analysis to get a forecast of the potential demand at least for the next one
week. This system will take some time to perform efficiently, however, if the forecasts can
be made timely, some percentage of the inventory waste can be reduced.