This year, to implement my learning in economics participated in Global odysessy by putting up a food stall at Fountainhead School which was a fun event to engage with fashion, food, games and music.

LO3 – Initiate and plan a CAS experience.

To put up a stall, a good amount of planning was required from planning what food items could be sold to its resources and to appropriate prices. To be more precise, firstly we had to Conceptualization and perform Market Research where we had to Determine what type of food we would offer based on our expertise, target audience, and market demand. This conceptualisation also involved evaluationg our competition, identifying popular food trends, and understanding the preferences of your target audience.

LO5 – Demonstrate skills and benefits of working collaboratively.

Since it was only three of us on the stall, which was comparitively one man down than others as all other food stalls had 4 people. Besides, one of our group member had to leave the stall as in when required to sing for the event which made me and my friend be completely incharge of the stall. So to create chaos, we divided our work so that we work on time quickly and do not disappoint our customers. Besides to ensure the accounting, we had a help from accounts team of the event which eased our work related to finance. There were times when there was miscommunication due to which we also lost 1-2 customers but developing on our mistakes and not repeating it again was the only way that helped us to satisfy our consumers and earn profit.

LO7 – Recognise and consider the ethics of choices and actions

Our ethics come into role when we have to decide price and not cheat on our consumers. It includes providing best quality and also not overprice them. Despite having advantage of keeping such food items that were not repeated in the exihibition, we ensured that we do not overprice our consumers. Initially, due to mispricing we were at loss, however by considering our cost price and market demand we chose to increase our price. Also to not sacrifice on the quality of food, we ensured that what we served was warm or fresh to eat. Suppose garlic breads, we warmed those on the hot plate and naachos was served with constant no.of chips and spoons of cheese. By being as accurate as we could in our work, we ensured to make wise use of resources and provide each consumer equal quanity and at same quality.