Marketing ethical is related to or concerning morals, justice or duty, based on ideas of right and wrong. Rules or laws that have already been set, everyday we make any decision may consider on those principles (Baker, 2006). There two main approaches in ethical identified by Rix (2004) are rules approach and outcomes approach. Rules approach is otherwise known as deontological. It is when rules must be strictly adhered, despite of the outcome. Rix (2004) states trust is one of the main keys of ethical rules in marketing. For instance, a product's appearance is deceptive that lures a customer into purchasing the product, although it does not physically harm the customer is still ethically wrong. Likewise a company intends to maximise profit by conducting unethical approaches, such as making redundancies without a reason, the action is regard as unethical (Rix, 2004). Outcomes approach is otherwise known as teleological. It is occurred when an outcome is seemingly good and bad, depending on the outcome prospective. For instance, Tesco brings a product into the market, but other groceries have had the product in the market already. Tesco set an unreasonable price for the product that is much lower than other competitors, which competitors accuse Tesco of unethical pricing. A contrary point of view from Tesco, that the outcome is beneficial to its stakeholders. If this action stays on, it may produce a greater amount of good than damaging others (Rix, 2004).
We use the term “hole-in-the-wall” as a folksy cliche, but RiceBar truly is a hole in the wall, a teeny kitchen with a door on downtown’s Seventh Street. The entire space – kitchen, storage, fridges, dining area – is 275 square feet. The master of those 275 square feet is chef Charles Olalia, an exceedingly friendly dude who often looks kind of happily stunned to find himself here. It is quite amazing to find him here, given that his last job was executive chef at Patina in Walt Disney Concert Hall, one of the ritziest restaurants in California. Before that, he worked at the French Laundry in Napa Valley and Guy Savoy in Las Vegas. At RiceBar, the focus is not on fine dining but rather heirloom, fair-trade Filipino rice bowls in a variety of flavors. The menu is built around the four large steamers in the front window, each holding a different kind of rice. Kalinga Unoy is a rust-colored red rice, grown on ancient terraced fields in Kalinga in the Philippines, then sun-dried. The flavor is lightly nutty and sweet, and it delicately complements RiceBar’s suggested topping, bistek tagalog: tender, pan-seared, soy-marinated beef. There’s black rice covered in hunks of lush avocado, crisp radish, sweet pops of marinated grape tomatoes and tiny, pointy, salty, crunchy fried anchovies. Pork longganisa , a sausage that’s made in-house, comes sliced and accompanied by pickled veggies; it has an almost floral and aromatic yet funky flavor that leaves a light, fatty sweetness behind. Olalia will recommend you order this over garlic fried rice and also that you add a fried egg. He’s a wise man in both regards. –. 419 W. Seventh St., downtown; .