Design of the margarita pizza

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Reference no: EM133183767

The Pizzeria

1) 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 single storey shop front with a small garden and roof top 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 Micra.

  1. Identify the steps in the standard system for making a margarita pizza including preparation, cooking and packaging.
  2. Identify the main raw material and energy inputs and waste outputs during the production and distribution of a margarita pizza through to consumer disposal.
  3. 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. 
  4. 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.  

2) 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. 

Reference no: EM133183767

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