Reference no: EM133123579

Case Study 1 Stone & Wood

Question 1 Responsible business themes

There are numerous examples of responsible business practices throughout the Stone & Wood case study. Utilising the following themes collate these practices and identify elements that reflect responsibility in business:
- localisation;
- social innovation;
- manage environmental footprint.

Question 2 Business strategy
Stone & Wood's four-part business strategy has succeeded in building a business from a zero base to a company with a market valuation of $500,000,000 in less than 14 years.

Discuss the critically important social, ethical, environmental and long-term economic elements of their business strategy.

Question 3 A responsible business

Do you consider Stone & Wood to be an ethical and sustainable business? Support your view with examples from the case study.

Case Study 2 The Pizzeria

The Pizzeria is a small takeaway and home delivery pizza restaurant that has two owner-managers and five additional staff including the main chef and apprentice cook. The business premises situated in the busy regional city of Lismore, New South Wales, consist of a angle storey shop front with a small garden and roof Lop with a few chairs where staff can relax. Although The Pizzeria has a large menu we focus our attention on their signature pizza, the famous margarita, cooked in a wood-fired brick oven and delivered in the owner's Nissan Micro.

Required
1. List all of the ingredients (food inputs) required to make a margarita pizza.

2. Identify the steps in the standard system for making a margarita pizza including preparation, cooking and packaging.

3. Identify the main raw material and energy inputs and waste outputs during the production and distribution of a margarita pizza through to
consumer disposal.

4. Suggest two improvements in the design of the margarita pizza and/or its packaging that could make it more sustainable; for example, think of ways energy consumption, waste and pollution could be reduced.

5. Suggest two improvements in the design of the pizza production system within the shop that could reduce water, energy or transport service consumption, waste or pollution.

The owners of The Pizzeria seek your advice on an ethical problem. They setup this business as a family business 10 years ago with the intention of providing long term financial security for their family of five. They are good friends with their main pizza chef who has worked tirelessly to build the business since it began.

The owners' son can also cook, and is currently unemployed. There are insufficient sales to enable two full time chefs. Their loyalty is torn between a long-time friend and business colleague, and what's best for their family.

1. Describe the ethical dilemma confronting the owners of The Pizzeria.

2. What do you recommend they should do? Provide a strong and rational argument to support your view. Identify additional information you need to more fully understand this dilemma.