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Locate a code of ethics associated with a professional association that is most closely related with your major or career of choice. For example, here is the link to the International Textile and Apparel Association (ITAA) association code of ethical conduct for the industry members. Begin to describe the code of your industry/major/field interest in terms of the terms of the “five sources” described in the Makulla site. That is, read some of the claims and consider whether they seem to be more focused on rights or common good or virtues, etc. Select an example of a contemporary issue or conflict or problem in your field that entails ethical some of these ethical dilemmas and just briefly describe the issue. 1-2 pages


The American Culinary Federation’s Certification code of professional ethics is premised on a belief in the merits of professionalism in hospitality services. The code’s authors highlight the value of acting in honesty, respect and fairness. This code focuses on the value of embodying these values throughout the profession. At the same time, the code maintain that the rule of law must be adhered to. As is the case in many codes of ethics, the law is presented as a natural outcome of professionalism (Hall, 1992). The code of ethics outlines procedures for litigation, complaint censures suspension among others. The procedures outlined under each subsection are designed to achieve the common good. For example, the procedure for suspension involves a series of hearings by the councils’ disciplinary board. Both the complainant and the litigant are given an opportunity to defend themselves before the board. At the end of the litigation process, the board’s verdict is designed to serve the interests of both the professional body and the lawsuit’s participants. Most of the code’s principles are also designed to achieve the common good. The code protects public welfare without compromising the integrity of hospitality professionals. 

The hospitality industry has come under increased focus from public health practitioners due to its perceived contribution to the obesity epidemic. Caterers are often accused of misrepresenting nutritional information for the purpose of maximizing sales at the expense of consumer welfare (Bellisari, 2012). The American Culinary Federation’s Certification deals with this issue by requiring honesty among its members. It also prohibits misrepresentation of facts related to product information. Thus, the code is a sufficient deterrent to false advertisement and misleading marketing among its members. In addition, the code of ethics requires members to provide competent services.  Honesty and professionalism are critical to resolving the obesity problem in America. As educators, for example, hospitality managers are tasked with providing appropriate advice on culinary choices. An honest and competent hospitality manager will guide clients in making health diet choices. This code is also relevant to advertisement. Hospitality professionals have to balance between profitability and integrity. The food industry is fraught with instances of diversionary advertisement and misrepresentation of facts. Illustratively, low calorie foods are often classified as “diet” without regard to their specific nutritional content (Guthman, 2011). This is especially evident in the soft drink business where nutrient-deficient sodas qualify for marketing as healthy drinks. As honest professionals, hospitality managers have a responsibility to ensure that advertisers do not misleading clients into consuming unhealthy “diet” snacks. In addition, professionals who adhere to the American Culinary Federation’s Certification code of ethics will not require legal compulsion to disclose foods’ national composition. This is especially important considering the corrupting influence that food manufactures have on legislative bodies. In the USA, food manufacturers are not required to disclose the amount of sugar contained in foods and beverages. This failure is a leading contributor to poor dietary habits. Professions who honor the code of ethics for educators, culinary professions, and hospitality managers will be likelier disclose optional information (Liberman & Nissen, 2008). This is because the information is necessary to common good. Full disclosure is also integral to honesty.  

As illustrated the code of ethics is an effective means of bridging gas in legislation that would otherwise compromise hospitality managers’ integrity. As a hospitality professional, one can use this code of ethics to enhance ethical practice. The code’s common good mantra ensures that all conceivable stakeholders benefit from adherence to the code.



Bellisari, A. (2012). The Obesity Epidemic in North America: Connecting Biology and Culture. New York, NY: Waveland Press.

Guthman, J. (2011). Weighing In: Obesity, Food Justice, and the Limits of Capitalism. Los Angeles, CA: University of California Press.

Hall, S. (1992).Ethics in Hospitality Management: A Book of Readings. New York, NY: Educational Inst of the Amer Hotel.

Liberman, K. & Nissen, B. (2008).Ethics in the Hospitality and Tourism Industry. Chicago, IL: Amer Hotel & Motel Assn.


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