A STUDY ON

ETHICS IN WORKPLACE

BASED ON RESTAURANTS

KOTTAYAM, KERALA

BY

AKHILA MATHEW (Reg.No.170021088644),

ATHUL BABU (Reg.No.170021088655),

AMAL SANIL (Reg.No.170021088646),

JOEL SOSAN SAJI (Reg.No.170021088666),

SREEKUTTY M (Reg.No.170021088681)
Under the guidance of

Mrs. ESSA MARIAM JOSEPH

(Assistant Professor)

Department of Business Management

Submitted in partial fulfillment of the requirements

For the award of the degree of

BACHELOR OF BUSINESS ADMINISTRATION

MAHATMA GANDHI UNIVERSITY, KOTTAYAM

M C VARGHESE COLLEGE OF ARTS AND SCIENCE

MANGALAM CAMPUS, ETTUMANOOR

(Affiliated to Mahatma Gandhi University 2017-2020)
 DEPARTMENT OF BUSINESS MANAGEMENT
M C VARGHESE COLLEGE OF ARTS AND SCIENCE
(Affiliated to Mahatma Gandhi University)
MANGALAM CAMPUS, ETTUMANOOR

CERTIFICATE

This is to certify that the project report entitled “ETHICS IN WORKPLACE BASED ON
RESTAURANTS” submitted to Mahatma Gandhi University in partial fulfillment for the
award of the degree of Bachelor in Business Administration (BBA), is a record of original
work done by Ms. AKHILA MATHEW (Reg.no. 170021088644), Mr. Athul
Babu(Reg.no. 170021088655), Mr. Amal Sanil (Reg.no. 170021088646), Ms. Joel Sosan
Saji (Reg.no. 170021088666), Ms. Sreekutty M (Reg.no. 170021088681) during the year of
2017-2020 in the department of business management under my supervision and guidance.

Head of the department Faculty Guide

Internal Examiner:

Date:

Viva voice examination held on………………..

Internal Examiners: Date:

 DECLARATION

We hereby declare that this project work “ETHICS IN WORKPLACE BASED ON

RESTAURANTS KOTTAYAM, KERALA” is an original report prepared by us after detailed
references and consultations during our period of study in M C Varghese college of Arts and Science,
Ettumanoor. Affiliated to Mahatma Gandhi University, under the guidance of Mrs. Essa Mariam
Joseph, Asst. Professor, Department of Business Management.

The finding derived in the project report is based on the data collected our self. We declare
that the report has not been submitted elsewhere for award of any other degree.

AKHILA MATHEW

ATHUL BABU

AMAL SANIL

JOEL SOSAN SAJI

SREEKUTTY M
 ACKNOWLEDGEMENT

Firstly, We thank the God almighty for giving us the opportunity to do and complete this
Project Study successfully.

We extend our sincere gratitude to Prof. Jacob Kurian Onattu, Principal of M C Varghese
College of Arts and Science, Ettumanoor, Kottayam, for giving us the opportunity to take up this
Project Study.

We take immense pleasure in expressing our thanks to Head of Department Mrs. Vrinda
Vijayakumar, for kind patronages in making this project a successful one.

We acknowledge our sincere gratitude to Mrs. Essa Mariam Joseph, Assistant Professor, for
her valuable guidance and encouragement. We also express our gratitude to all the faculty members of
the Department of Management Studies for their support.

We wish to express our gratitude to the librarian for her help for the completion of the project.

We owe our indebtedness to Mr. Anil KR, HR Manager of The Punjabi Restaurant, Mr. Girish
Mathai, HR Manager of Favourite Pizza, Mr. Praveen P P,HR Manager of Little Bites, Mr. Nidheesh
HR Manager of Bake House and ,HR Manager of Bar-B-Que Inn for the help in giving external
guidance and acquiring data for completion of our project work.

At this occasion we wish to express our hearty gratitude to all our friends and others who helped
us one way or other through the course of this research work.

AKHILA MATHEW

ATHUL BABU

AMAL SANIL

JOEL SOSAN SAJI

SREEKUTTY M
 TABLE OF CONTENTS

CHAPTER NO. TITLE PAGE NO.

INTRODUCTION 1-10

1.1 Introduction to the topic 2-3

1.2 Introduction to the industry 3-6
1.3 Introduction to the 7-9
CHAPTER 1
Organization
1.4 Scope or Importance of study 10
1.5 Objectives of the Study 10

RESEARCH 11-15
METHODOLOGY
2.1 Research 12

2.2 Research Design 12

2.3 Data Source 12-13

2.4 Data Collection Instrument 13

2.5 Sampling 14
CHAPTER 2
2.6 Limitations of Study 15

ANALYSIS AND 16-27

FINDINGS
CHAPTER 3
CONCLUSION 28-29

APPENDIX 30-34

BIBLIOGRAPHY 31

CHAPTER 4
QUESTIONNAIRE 31-34
 LIST OF TABLES

TABLE NAME OF TABLES PAGE NO.

NO.
3.1 The opinion of the employee’s regarding their 17
organization having a written code of ethics.

3.2 The organization require ethics training. 18

3.3 The organization have the procedure for reporting 19
unethical behaviour.

3.4 Ethical behaviour a norm in the organization. 20

3.5 The opinion of the employee’s regarding their 21

organization periodically checking the relationship
between employees and customers.

3.6 The opinion of the employee’s whether they work with 22

good ethical behaviour in the organization.

3.7 Any penalties for unethical behaviour strictly enforced 23

in the organization .

3.8 The opinion of the employee’s regarding the top 24

managers in the organisation show whether they care
about ethics.

3.9 The period regarding the managers in the organisation 25

demonstrate high ethical standards.

3.10 The opinion of the employee’s regarding the 26

organizations awareness on work ethics.
 LIST OF CHARTS

CHART NAME OF CHARTS PAGE NO.

NO.
3.1 The opinion of the employee’s regarding their 17
organization having a written code of ethics.

3.2 The organization require ethics training. 18

3.3 The organization have the procedure for reporting 19
unethical behaviour.

3.4 Ethical behaviour a norm in the organization. 20

3.5 The opinion of the employee’s regarding their 21

organization periodically checking the relationship
between employees and customers.

3.6 The opinion of the employee’s whether they work with 22

good ethical behaviour in the organization.

3.7 Any penalties for unethical behaviour strictly enforced 23

in the organization .

3.8 The opinion of the employee’s regarding the top 24

managers in the organisation show whether they care
about ethics.

3.9 The period regarding the managers in the organisation 25

demonstrate high ethical standards.

3.10 The opinion of the employee’s regarding the 26

organizations awareness on work ethics.
 CHAPTER-1

INTRODUCTION
 1. Introduction to the topic

1.1 Ethics in workplace

Ethics are the moral principles that drive an individual’s behavior. People have personal ethics in
many areas of their lives, such as ethics for family relationships or romantic relationships. Workplace
ethics are, by definition, the moral principles that guide a person's actions in the workplace. Ethical
standards can vary from industry to industry, and from position to position within an industry. They
can also vary by specific field within a larger industry. For example, the workplace ethics that doctors
and others in the health care industry follow are different from the ethics that govern police officers
and others in law enforcement. In turn, these ethics are different from the ones that govern
telecommunications, IT and education. Therefore, an individual’s personal workplace ethics depend
on his role in the company, the industry and the company's relationship with the “outside world,”
which includes consumers, vendors and industry regulators.

In many cases, a company’s workplace ethics are necessarily shaped by industry or government
regulations. They may also be informed by precedents set by other companies in the industry and
market demands. Workplace ethics are dynamic. They can, and do evolve as employee and consumer
needs change and technology evolves and alters industries and workplaces.

1.1.1Examples of Workplace Ethics

In most cases, workplace ethics are derived from secular values like:

 Trustworthiness  Integrity

 Fairness  Respect

 Responsibility  Caring

 Accountability  Loyalty

Workplace ethics can go beyond keywords and ideas and be specific actions employees are strongly
encouraged, or even required to take in certain situations. A company might create a hotline to
encourage employees to anonymously report sexual harassment, instead of ignoring it or resolving it
on their own and allow Human Resources to handle any sexual harassment issues that arise.

A few specific examples of workplace ethics in action include:

 Policies for disclosing the sourcing of materials or labor to inquiring consumers.

  Anti-discrimination policies regarding interactions with clients, such as requiring employees
to address all clients in English, rather than make assumptions about their languages based on
their appearance.
 Policies that provide specific boundaries for romantic relationships between employees,
including relationships between supervisors and their reporting staff.
 Time-off policies that provide clear instructions for how employees may request and use their
paid time off.
 Clear explanation of the disciplinary actions that will be taken against employees who violate
workplace ethical guidelines.

Teaching workplace ethics is an ongoing effort. A few effective ways to teach workplace ethics and
make an impact on employees are:

 Role-playing complex ethical situations,

 Discussions about workplace ethics,
 Creating ethical dilemmas.

1.2 Introduction to the industry

Restaurants face many issues when it comes to the ethics of their company. The term “ethics”
branches across many factors of the restaurant industry. Whether it is micro ethics, which pertain to
smaller, community standards or macro ethics, which address the company’s social and political
views, restaurants face difficult decisions when trying to impress their customers.

Major ethics within the individual restaurant, such as employee relations, food quality, and public
health issues, affect how consumers view the quality of product that the restaurant supplies. Food
safety is extremely important these days, there has even been a certification made which grant
restaurants as being “food safety certified.” Food safety relates back to ethics due to the fact that the
quality of food distributed to the consumer can greatly affect their individual health. Along with food
quality, food service is vital to how the customer views the company. If a customer experiences a bad
employee during their order, many will give bad reviews of the restaurant along with not going back.

Ethics branching out further than the restaurants quality are also extremely important. Recently, the
owner of Chick-Fil-A came out with a statement addressing his support against gay marriage. This
statement enraged a vast majority of the general public. Many previous customers of Chick-Fil-A
began boycotting the franchise. As of recently, the democratic mayors of Boston have even declared
that Chick-Fil-A is “unwelcome” in their cities.
These ethics are extremely important to how the consumer perceives the restaurant. While food
quality, employee relations, and public health quality are all important, major political ethics are also
crucial in the company’s survival. While it is not unethical to feel a certain way about political or
social ideologies, restaurant owners need to be wise with whether or not they make that information
available to the public.

Business Case Studies suggest that Ethical behaviour and Corporate social responsibility may benefit
businesses in numerous ways, including:

 Drawing customers to the firm's products, thereby boosting sales and profits.
 Making employees want to stay with the business, reducing labour turnover and increasing
productivity.
 Attracting investors and keeping the company's share price high, thereby protecting the
business from takeover.

Here are the 5 key values that ethical businesses should emulate:

 Customer connection

Before a food or beverage company can begin promoting their ethical activities in areas
such as environmentalism, sustainability and fair trade, it is essential to build an ethical
relationship with their customers. As Entrepreneurship points out: “A focus on your
customers reinforces the responsibility you have to the market. Your decisions affect
your people, your investors, your partners and ultimately, your customers. Serving all of
these people is part of your ethical responsibility. Selling your customers short not only
risks compromising your ethics, it also risks the long-term health of your company.”

A starting point for all businesses aspiring to ethical practice should be placing real
value on their customers, listening to their feedback, catering to their needs and
fostering a real sense of community among them. Loyalty points and rewards are a start,
but real customer connection goes further. Bill Sledzik notes, “Ethical organizations are
involved in the community. They encourage and reward employee volunteerism and
often they donate money and resources to enhance quality of life for those around
them.” Whether this is getting your brand involved in a local crowd funding project or
simply hosting a special evening for a sector of the community who you know would
appreciate a chance to socialize, there are many ways restaurants can demonstrate a true
loyalty to their customer community.
 Team value

The core components of team value are similar to those of customer connection –
respect, loyalty and compassion. Prospective restaurant business owners should aim for
a hiring process that achieves a diverse team, and during business operation, should
value that team highly. As Small Business explains, “An ethical business demonstrates
respect for its employees by valuing opinions and treating each employee as an equal.”
They continue, “Employees who work for a loyal employer want to maintain the
relationship and will work harder toward that end.” From offering flexible working
hours to those with family or educational commitments to providing emotional support
at times of bereavement, treating staff with compassion is key.

Ensure that you are demonstrating loyalty by actively offering staff all of the employee
rights they are entitled to, such as statutory sick pay, parental leave and paid holiday.
The hospitality sector – particularly small or emerging businesses – often falls behind
on this, but it is incredibly important to building a strong, dedicated team. Every single
member of staff – even if they are on a casual or temporary contract – is entitled to
these rights in some capacity. If staffs recommend your company as employers, this will
reflect well on your business as a whole. And after all, happy staff make for a good
atmosphere on the restaurant floor. You can find out more about employee rights here.

 Environment outlet

Within the dining industry, a key focus is environmental sustainability. Begin by

ethically sourcing everything from meat to soft drinks, spend the time searching for the
most environmentally-friendly, sustainable brands. From there, Eat Out Magazine
reports that, “most restaurants can cut their energy bills by as much as 20 per cent
simply by implementing a series of simple efficiency measures to control their heating,
air conditioning and lighting.”

These simple steps including ensuring you have the most energy-efficient models of
dishwashers, freezers, fridges, boilers and light bulbs, regularly servicing equipment to
check for any energy-wasting problems and limiting hot water use. Minimizing waste is
both ethical and fashionable, as consumers love to see dishes where every part of an
ingredient is used. You can also improve your company’s sustainability by simply
educating staff to ensure they follow procedures such as ensuring equipment is not left
on unnecessarily .
 Fair trading

Whistleblower Security advises, “An ethical business has concern for anyone and
anything impacted by the business. This includes customers, employees, vendors
and the public.” Trading is a key area of good business ethics. Restaurants and bars
should seek to buy ingredients from local producers and businesses wherever
possible. Small Business again points to respect as a key value here, saying, “An
ethical business respects its vendors, paying on time and utilizing fair buying
practices.”

It is also important to research partner businesses’ own reputations before

collaborating with them. This means investigation, but in order to be truly ethical
this is a step that cannot be skipped. You may be conducting your own business
morally, but if you are essentially financing a brand that engages in poor practice,
this affects your own company’s ethicality. Buy food and drink products that are
traded fairly, created in an environmentally-sustainable way, and that are created by
a team who are treated fairly.

 Transparency and reflexivity

Entrepreneurship explains, “Sticking to your beliefs might be the ultimate

representation of good ethics.” It is not enough to fulfill the basic requirements for
ethical procedure without following through with these principles through difficult
situations. In order to be truly ethical, restaurants must be consistent and committed.
However, businesses must also be transparent, letting consumers know where they stand
on core issues, and reflexive – accepting feedback and reflecting on areas that could be
improved. In this way alone will your company continue to grow and develop as an
ethical leader.

As Environmental Leader insists, “a brand is a promise delivered, so consider what

makes your brand unique from competitors and develop key initiatives to support that.”
For your food and drink business to truly stand out in today’s increasingly socially-
conscious culture, its ethics must stand up. Follow these five core steps and foster a
commitment to correct practice and your customers will listen.
 1.3 Introduction to the Organization

1.3.1 Bar-B-Que Inn

Making way for a hearty meal is Bar-b-que Inn Family Restaurant in Kottayam. This place is
synonymous with delicious food that can satiate all food cravings. It is home to some of the most
appreciated cuisines. So as to be able to cater to a large number of diners, it occupies a favorable
location at K K Road, Opposite Of Sugar & Spice, Kottayam 686001, India is where one can visit the
venue. Courtesy to this strategic location, foodies in and around the neighborhood can walk in to this
eating house conveniently without facing any hassles related to commuting to this part of the city. It is
one of the most sought after Restaurants in KK road, Kottayam. This is a one of the renowned
Restaurants in Kottayam.

Bar-b-que Inn Family Restaurant at Kottayam makes sure one has a great food experience by offering
highly palatable food. The restaurant welcomes guests from 11:00 - 23:00 allowing diners to relish a
scrumptious meal between the functional hours. One can make their payment via Cash. This listing is
also listed in Restaurants, Moderate Restaurants (Rs 500 To Rs 1000), Moderate South Indian
Restaurants (Rs 500 To Rs 1000).

Restaurant Details

Cuisine: Indian, Barbecue, Asian

Meals: Lunch, Dinner
Restaurant features: Delivery, Takeout, and Seating
Good for : Kids, Child-friendly

Location and Contact Information

 Address: K K Road, Opposite Of Sugar & Spice, Kottayam 686001, India

 Location: Asia > India > Kerala > Kottayam District > Kottayam
 Phone Number: +91 481 323 2770

1.3.2 Favourite Pizza

Favourite Pizza established by Chef Girish Mathai on Feb: 2009 to deliver finest Italian Cuisine in the
world. We offer a wide range of Italian food like pizzas, pastas, risotto, lasagna, burgers. We can
proudly say it is on of the best Italian restaurant in India.
Chef Girish traveled across Italy to find out the true ethnic cuisine experience. He is the master of
handmade pizzas. Our team is working hard around the clock for the at most satisfaction of our guest.

We are constantly trying to improve the dining experience by introducing fusion cuisines beef ularthu
pizza is a classic example for fusion cuisines were east meets the west.

Restaurant Details

Cuisine: Italian, Pizza, European, Vegetarian Friendly, Vegan Options

Meals: Lunch, Dinner, Brunch
Restaurant features: Delivery, Takeout, Reservations, Seating, Wait staff
Good for :Child-friendly, Kids

Location and Contact Information

 Address: 200 meters from kanjikuzhy on the Puthupally road | 0481-2573501, Kottayam,
India (Formerly Favourites)
 Location: Asia > India > Kerala > Kottayam District > Kottayam
 Phone Number: +91 481 257 3501

1.3.3 The Punjabi Restaurant

If not for its awesome North Indian Cuisine, Punjabi restaurant looks like an ordinary eatery from any
other aspect of this restaurant. Located on Kalarikkal Bazaar, Kottayam near to Jose Jewelers, this
restaurant usually opens from 11:30 am to 9 pm on all days of the week. Stuffed Punjabi Chicken,
tandoori chicken, barbeque chicken, Triple Five Chicken are some of the best dishes to try from this
restaurant which is at its best during their lunch and dinner hours.

Restaurant Details

Cuisine: Indian, Asian, Halal, Vegetarian Friendly, Vegan Options

Meals: Dinner, Lunch
Restaurant features: Takeout, Seating, Wait staff, Delivery
Good for: Child-friendly

Location and Contact Information

 Address: Kalarickal Bazaar | K.K Road, Kottayam 686001, India

 Location: Asia > India > Kerala > Kottayam District > Kottayam
  Phone Number: +91 93498 88844

1.3.4 Little Bites

Established in the year 2011, Little Bites Bakers in Kanjikuzhi, Kottayam is a top player in the
category Cake Shops in the Kottayam. This well-known establishment acts as a one-stop destination
servicing customers both local and from other parts of Kottayam. Over the course of its journey, this
business has established a firm foothold in it’s industry. The belief that customer satisfaction is as
important as their products and services, have helped this establishment garner a vast base of
customers, which continues to grow by the day. This business employs individuals that are dedicated
towards their respective roles and put in a lot of effort to achieve the common vision and larger goals
of the company. In the near future, this business aims to expand its line of products and services and
cater to a larger client base. In Kottayam, this establishment occupies a prominent location in
Kanjikuzhi. It is an effortless task in commuting to this establishment as there are various modes of
transport readily available. It is, Near South Indian Bank, which makes it easy for first-time visitors in
locating this establishment. It is known to provide top service in the following categories: Cake
Shops, Bakeries, Birthday Cake Retailers, Soft Drink Retailers, Bakery Product Manufacturers,
Bakery Ingredient Retailers, Bakery Product Retailers, Cake Manufacturers.

Products and Services offered:

Little Bites Bakers in Kanjikuzhi has a wide range of products and services to cater to the varied
requirements of their customers. The staffs at this establishment are courteous and prompt at
providing any assistance. They readily answer any queries or questions that you may have. Pay for the
product or service with ease by using any of the available modes of payment, such as Cash, Credit
Card, Master Card, Visa Card. This establishment is functional from 09:00 - 21:00.

1.3.5 BAKE HOUSE

BAKE HOUSE Mavelikara is one of the popular Bakery located in Mitchell Junction ,
Mavelikara listed under Food & beverage company in Mavelikara .Bake house Mavelikara are
specialists in baking all types of delicious cakes like kids special cakes, artist cakes ,floral cakes
,Truffle cakes, special occasion cakes and so on.
In there restaurant you can enjoy all types of fresh juices, ice creams, all types of bakery products and
Arabian foods like shawarma, shawai. They also provide home delivery within 2 kms.

Location and contact information

 Address: Michael junction,, Mavelikara, Kerala

  Location: Asia > India > Kerala > Alappuzha District

 Phone: 0479 230 8888

1.4 Scope/Importance of the study

1. Use of various methods to apply good ethics will help the organization to foster a positive public
image.

2. To analyze whether any penalties for unethical behaviour strictly enforced in the organization.

3. To analyze the employee’s whether they work with good ethical behaviour in the organization.

4. It protects the company assets.

1.5 Objectives of the study

1. To compare the restaurants based on ethics.

2. To identify various methods used in restaurants to apply good ethics.

3. To identify the relationship between workers and customers based on ethics.

4. To understand how ethics will help the organization to achieve their goals.
 CHAPTER-2

RESEARCH METHODOLOGY
 RESEARCH METHODOLOGY

2.1 RESEARCH

A search for knowledge is known as research .It is an intellectual action with a set of principle to find
solutions through data collection analysis and evaluation of data.

Research is the process of discovering the unknown and re-discovering the unknown.

2.2 RESEARCH DESIGN

A research design is a plan stating the conditions for collection and analysis of data. It indicates the
method to be used for collection of data. Population to be studied and tools to be used for the analysis
of data .It helps the researcher to collect and analyze data with minimum cost of time.

2.3 DATA SOURCE

There are two sources of data:

1 .Primary Data

2. Secondary Data

2.3.1. Primary Data

The data collected by the researcher directly from the universe for the first time for the research work
is called primary. It is the data collected first hand by the researcher for finding solution to the
research problem.

The following are the important features of primary data:

1. It is collected by the researcher or investigator himself directly from the universe.

2. It is original as it is collected for the first time.
3. It is collected for a particular purpose.

Methods Used for Collection of Primary Data:

a. Observation Method
b. Interview Method
c. Questionnaire Method
d. Schedule Method
2.3.2 Secondary data

The use of data collected by a person for his research work by another person for his research study is
known as secondary data. The same information used by a person or organization for a particular
purpose is secondary data.

Primary data are raw data. Secondary data are finished products. Primary data in the hands of a
person will be secondary data for another person.

2.4 DATA COLLECTION INSTRUMENT

2.4.1 Questionnaire method

A form containing a set of questions to be filled b the respondents is termed as questionnaire. Its
aim is to collect data from respondents scattered over a wide are in a short span of time.

OBJECTIVES OF QUESTIONNAIRE

1. To collect information from the respondents who are scattered over a vast area.
2. To ensure accuracy in data collection.

2.4.2 Pie chart

A pie chart is a circular statistical graphic, which is divided into slices to illustrate numerical
proportion.

2.4.3 Graphs and diagrams

One of the most convincing and applying way in which data may be presented is through charts.
A chart can be taken the shape of either diagram or a graph .

2.4.4 Percentage analysis

It shows the entire population on terms of percentages. It reveals the number of terms of
percentage. In this study number of people who responded in a particular is interpreted in form of
percentage. Each table has been calculated on the basis of the percentage. It is used to determine the
relationship between series.

Percentage= (No. of respondents/Total respondents) x 100

2.4.5 Tables
 A table is a systematic arrangement of statistical data in rows and columns. Rows are
horizontal arrangement whereas columns are the vertical arrangement.

2.5 SAMPLING

The process of drawing information about a population through the study of a representative part of it
is referred to as sample survey or sampling.

There are two types of sampling techniques:

1. Probability sampling

2. Non- Probability sampling

2.5.1 Probability sampling

It is a sampling technique in which all units in the population have a known chance or probability of
being selected for the sample.

Following are the important methods of probability sampling:

1. Simple random sampling

2. Stratified sampling
3. Systematic sampling
4. Cluster sampling
5. Area sampling
6. Multi stage sampling
7. Sequential sampling

2.5.2 Non- Probability sampling

It is a sampling technique in which there is no basis for estimating the probability of each unit to be
selected for the sample. It is also known as non random sampling.

Following are the important methods of non probability sampling:

1. Judgment sampling
2. Convenience sampling
3. Quota sampling
4. Snow ball sampling
We are selecting Convenience sampling for our study.
2.6 CONVENIENCE SAMPLING

Under this method, sample units are selected from the population based on the convenience of the
researcher. Units become a part of sample on account of their right place or right time. It is also
known as accidental sampling.

2.7 LIMITATIONS OF STUDY

1. Some of the employees were not willing to accept the questionnaire.

2. Mangers allow to distribute the questionnaire according to their convenience.
3. Long time is taken by the respondents to return the questionnaires.
4. Since we were at the peak time of business hours we were not able to interact more.

2.8 SIZE OF SAMPLE

A survey is conducted after taking a sample as a representation of total population. The sample size
was fixed at 50.
 CHAPTER 3

ANALYSIS AND FINGINGS

 Table No:3.1

Table showing the opinion of the employee’s regarding their organization having a
written code of ethics

Particulars No. of Respondents Percentage

Yes 50 100
No 0 0
Total 50 100

Chart No:3.1

Chart showing the opinion of the employee’s regarding their organization having a
written code of ethics

100%
100
90
80
70
60
50
40
30
20
0%
10
0
Yes No

INTERPRETATION

100% of the employee’s says that their organization have a written code of ethics.
 Table No:3.2

Table showing whether the organization require ethics training

Particulars No. of Respondents Percentage

Yes 50 100
No 0 0
Total 50 100

Chart No.3.2

Chart showing whether the organization require ethics training

100%

100%
90%
80%
70%
60%
50%
40%
30%
0%
20%
10%
0%
Yes No

INTERPRETATION

100% of the employee’s in the organization says that there organizations require an ethics training
programme.
 Table No:3.3

Table showing whether the organization have the procedure for reporting unethical
behaviour

Particulars No. of Respondents Percentage

Yes 19 38
No 31 64
Total 50 100

Chart No:3.3

Chart showing whether the organization have the procedure for reporting unethical
behaviour

38%

64%

INTERPRETATION

38% of the employee’s says that there organization do not have any procedure for reporting unethical
behaviour and 62% of employee’s says that there organization have a procedure for reporting
unethical behaviour.
 Table 3.4

Table showing whether ethical behaviour a norm in the organization

Particulars No. of Respondents Percentage

Yes 50 100
No 0 0
Total 50 100

Chart 3.4

Chart showing whether ethical behaviour a norm in the organization

100%
100
90
80
70
60
50
40
30
20
10 0%
0
Yes
No

INTERPRETATION

100% of employee’s says that ethical behaviour is a norm in there organization and there is no
organization without the norm of ethical behaviour.
 Table No:3.5

Table showing the opinion of the employee’s regarding their organization periodically
checking the relationship between employees and customers

Particulars No. of Respondents Percentage

Yes 18 36
No 32 64
Total 50 100
Chart No:3.5

Chart showing the opinion of the employee’s regarding their organization periodically
checking the relationship between employees and customers

No 64%

36%
Yes

0 10 20 30 40 50 60 70

INTERPRETATION

36% of the employee’s says that there organization periodically check the relationship between
employee’s and customer’s and 64% of employee’s says that there organization does not check the
relationship between the employee’s and customer’s.
 Table No:3.6

Table showing the opinion of the employee’s whether they work with good ethical
behaviour in the organization

Particulars No. of Respondents Percentage

Fully 26 52
Partially 24 48
None 0 0
Total 50 100

Chart No:3.6

Chart showing the opinion of the employee’s whether they work with good ethical
behaviour in the organization

None 0%

48%
Partially

Fully 52%

0 10 20 30 40 50 60

INTERPRETATION

52% of the employee’s work with good ethical behaviour in their organization and 48% of the
employee’s partially work with good ethical behaviour and none of them will work with unethical
behaviour.
 Table No: 3.7

Table showing whether any penalties for unethical behaviour strictly enforced in the
organization

Particulars No. of Respondents Percentage

Highly agreed 12 24
Agreed 38 76
Disagreed 0 0
Highly disagreed 0 0
Total 50 100

Chart No: 3.7

Chart showing whether any penalties for unethical behaviour strictly enforced in the
organization

Highly disagreed 0%

Disagreed 0%

Agreed 76%

Highly agreed 24%

0 10 20 30 40 50 60 70 80

INTERPRETATION

24% of the employee’s highly agreed that there organization strictly enforce penalties for unethical
behaviour and 76% of the employee’s agreed that there organization strictly enforce penalties for
unethical behaviour and none of them disagreed for this.
 Table No: 3.8

Table showing the opinion of the employee’s regarding the top managers in the
organisation show whether they care about ethics

Particulars No. of Respondents Percentage

Always 35 70
Often 9 18
Seldom 4 8
Never 2 4
Total 50 100

Chart No: 3.8

Chart showing the opinion of the employee’s regarding the top managers in the
organisation show whether they care about ethics

8% 4%

70%
18%

INTERPRETATION

70% of the employee’s says that the managers of the organization always show care about ethics ,18%
of the employee’s says that the managers in their organization oftenly care, 3% of the employee’s
seldom and 2% never show care about ethics.
 Table No: 3.9

Table showing the period regarding the managers in the organisation demonstrate high
ethical standards

Particulars No. of respondents Percentage

Once 2 4
Weekly 19 38
Monthly 28 56
Yearly 1 2
Total 50 100

Chart No: 3.9

Chart showing the period regarding the managers in the organisation demonstrate high
ethical standards

60
56%
50
38%
40

30

20

10 4%

0 2%

Once
Weekly
Monthly
Yearly

INTERPRETATION

4% of the employee’s says that there managers demonstrate high ethical standards in once ,38% of the
employee’s says that their managers weekly ,56% of the employee’s votes for monthly and 2% of the
employee’s says that the managers never demonstrate high ethical standards.
 Table No: 3.10

Table showing the opinion of the employee’s regarding the organizations awareness on
work ethics

Particulars No. of Respondents Percentage

Excellent 18 36
Good 31 62
Fair 1 2
Poor 0 0
Total 50 100

Chart No. 3.10

Chart showing the opinion of the employee’s regarding the organizations awareness on
work ethics

70
62%
60

50
36%
40

30

20

10
2% 0%
0
Excellent Good Fair Poor

INTERPRETATION

36% of the employee’s says that there organization access awareness on work ethics with
excellent,62% of employee’s vote for good, 2% of the employee’s with fair and none of them access
with poor responds.
 FINDINGS

1. 100% of the employee’s says that their organization have a written code of ethics.

2. 100% of employee’s in the organization says that their organization require an ethics training
program.

3. More employee’s says that their organization have a procedure for reporting unethical behaviour.

4. In all organization ethical behaviour is a norm.

5. More organizations does not check the relationship between employee’s and customer’s.

6. More employee’s work with a good ethical behaviour in their organization.

7. 76% of employee’s agrees that their organization strictly enforced penalties for unethical
behaviour.

8. In more organizations their managers always show a care about ethics.

9. 56% of employees stated that their organization monthly demonstrate high ethical standards.

10. 62% of employee’s agrees that their organization have a good awareness on work ethics.
CHAPTER 4

CONCLUSION
 CONCLUSION

The topic "Ethics in workplace" we have selected for our project, we successfully completed in the
area of restaurants the relation between employees, employer and the customers. In the study we
found that every work place has their own work policies in the work place and the morale for the
employees and employer can be seen is an adequate relationship. The strict policy and assistance from
labour authority and the management for workers from work place hazards, safety and harassments or
misbehaving from clients. Adequate trainings are given to the workers regarding their work and
behaviour towards customers. As well as strict law is amended to reduce the manual handling and
behavioural issues towards workers from employer, management and from clients.

The study shows the adequate morale for the employer towards employees and from the customers.
The law amended in our country is adequate for the welfare of the workers.
APPENDIX
 BIBLIOGRAPHY

Books Referred

 Potti.L.R “Research methodology” -Yamuna publications Thiruvanathapuram April 2012.

 Dr Nair P Sridhar “Human Resource Management” Prakash publications June 2013.

Websites

 www.google.com
 www.tripadvisor.com
 www.wikipedia.com
 www.divineeatingout.com
 www.smallbusinesschron.com
QUESTIONNAIRE
 QUESTIONNAIRE

Respected Sir/Madam,

Akhila Mathew, Athul Babu, Amal Sanil, Joel Sosan Saji, Sreekutty M
students of M C Varghese College of Arts and Science, Ettumanoor doing a project work as “Ethics in
workplace based on Restaurants” in your organization. We request you to respond to the questionnaire
with your valuable inputs for which we are thankful to you. The information provided by you shall be
kept confidential.

Personal details

Name:___________________________

Age: Between 20-30 □ 30-40 □ 40-50 □ Above 50 □

Gender: Male □ Female □

Marital Status: Married □ Single □

Designation: ……………………………

Qualification: SSLC □ Plus Two □ Degree □ PG □ Other □

Work experience: Less than 1 year □ Between 1-5 □ Between 5-10 □ Above 10 □
1. Does your organization have a written code of ethics?

YES □ NO □
2. Does your organization require ethics training?

YES □ NO □
3. Does your organization have procedure for reporting unethical behaviour ?

YES □ NO □
4. Is ethical behaviour the norm in your organization?

YES □ NO □
5. Does your organization periodically check the relationship between employees and
customers?

YES □ NO □
6. Will you work with good ethical behaviour in your organization?

Fully □ Partially □ None □

7. Penalties for unethical behaviour strictly enforced in your organization

Highly agreed □ Agreed □

Disagreed □ Highly disagreed □
8. Do the top managers in your organization show they care about ethics?

Always □ Often □
Seldom □ Never □
9. When does the manager of your organization demonstrate high ethical standards?

Once □ Weekly □
Monthly □ Yearly □
10. How would you access your organizations awareness on work ethics?

Excellent □ Good □
Fair □ Poor □