Global Odyssey is the most awaited event for business management and economics. It is very time-consuming but fun to organize and be a part of it. I had put up a food stall to showcase the world of business management and economics.

LO3: Initiate and plan a CAS experience:

Initiating and planning to put up a food stall and considering business management and economics topics while forming the experience was a task. It was not easy but we pulled through. I had three other members with me on the team as it was a group project. At first we had to decide the type of food that we would sell through a market research. To find the most convenient and popular dish that would be easy to make and customers would like it. Then, we went on with deciding the quantity that we would have to make based on the size of the customers, along with this we also had to look into the costing of all the food, and then figure out who would bring what and then we had to see that the prediction of the quantity we would sell should be more than enough to cover the costing. At last, we had to be creative and do marketing for our food stall to gain more customers.

LO6: Engagement with issues of global significance:

Food waste and sustainability are globally significant issues, and to cater to this issue, we ensured that we are using utensils that are biodegradable and aren’t made out of plastic so that it doesn’t pollute the environment. There are a lot of people around the world who aren’t privileged enough to have meals every day, and we don’t want to waste food so, we make sure to bring a decent quantity of food and not overdo it too much. No food was wasted and everything was sold out.

LO7: Recognize and consider the ethics of choices and actions:

Ethics came into the picture when we decided not to keep the prices high and start with a decent price that was not too expensive because we weren’t so profit-oriented, we only wanted whatever profit we would get to be enough to cover up the cost. We also made sure that the food we are selling is fresh and high-quality so that there won’t be any ethical concerns either would the customers would fall sick with rotten food. We also wanted to keep it sustainable so the plates and utensils we gave to the customers we biodegradable and there was no use of plastic. One of our food was chocolate covered strawberries, we had put samples of out food on the stall for people to know the quantity plus it was also for aesthetics and to gain attention, but we did not cheat the customers, and kept the quantity of strawberries and the amount of chocolate put constant for the entire event. Same with the cookie cake as the pieces were of the same size for both regular and large.