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ethics in restaurant management

Write a one page, double spaced, no heading paper on ethics in restaurant management. Specifically, what ethics has to do with menu planning, as well as inventory selection and procurement. Do we have any reason to include ethics in our business? Why or why not?
Some possible sources: Please find and cite others.
Pechey, Rachel. “Does Size of Wine Glasses Impact on Restaurant Wine Sales?” Http://Isrctn.com/, 2017, doi:10.1186/isrctn17958895.
“Traceability and Food Ethics.” The International Library of Environmental, Agricultural and Food Ethics THE TASTE FOR ETHICS, pp. 167–202., doi:10.1007/1-4020-4554-9_6.
Ingram, David. “Code of Ethics for Food Establishments.” Small Business – Chron.com, Chron.com, 21 Nov. 2017, smallbusiness.chron.com/code-ethics-food-establishments-10815.html.
Best Hospitality Degrees. (2018). What is Hospitality Ethics? – Best Hospitality Degrees. [online] Available at: https://www.besthospitalitydegrees.com/faq/what-is-hospitality-ethics/ [Accessed 1 Oct. 2018].
Sitwell, Kamila (November 25, 2016) “The 5 Key Values of an Ethical Restaurant Business” Retrieved from http://www.divineeatingout.com/consumer-1/ethical-restaurant-key-values

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