Case
Teaching Notes
Supplementary Resources
Abstract
Madison Manning, a member of an enterprise resource planning installation and training team, has a serious allergy that prevents her from partaking in most of the on-site meals provided by her employer and her employer’s clients. She feels that this subtle form of exclusion negatively impacts peer attitudes towards her and interferes with her status as a fully-fledged member of the team. She is also concerned that it subtly impacts her performance evaluations via customer ratings of her services. Madison requests accommodations related to meals that would have a meaningful impact on the team budget and are not strictly required for her to perform her job. Her manager Ruth Knott must decide how to respond to the request.
This case was prepared for inclusion in SAGE Business Cases primarily as a basis for classroom discussion or self-study, and is not meant to illustrate either effective or ineffective management styles. Nothing herein shall be deemed to be an endorsement of any kind. This case is for scholarly, educational, or personal use only within your university, and cannot be forwarded outside the university or used for other commercial purposes.
2023 Sage Publications, Inc. All Rights Reserved
Resources
Appendix A: Celiac Disease
Celiac disease is a genetic autoimmune disease that affects approximately one in 100 people. When people who are celiac consume gluten, which is found in wheat, rye, and barley, their body mounts an immune response that attacks the small intestine. This attack results in painful cramps, bloating, diarrhea, and vomiting in the short term. It also results in permanent damage to the villi, small hair-like structures in the intestine that are required for proper nutrient absorption. This means that people with celiac disease are prone to secondary nutritional deficiencies and related problems, such as anemia, in the longer term. Left untreated, celiac disease can lead to serious health complications and even death (Celiac Disease Foundation, 2019).
The only known treatment for celiac disease is to abstain from eating foods that contain gluten. Even small amounts of gluten can cause symptoms and ongoing damage to the intestinal tract. As such, it is important to avoid cross-contamination caused by, for example, chopping or slicing gluten-free foods on the same surface as foods containing gluten, or using the same frying oil for products with and without gluten. This need to avoid cross-contamination makes dining out particularly challenging. Oats are known to be a particular problem for cross-contamination since they are often processed in the same facilities as wheat. While oats themselves do not contain gluten, unless they are specifically marked “gluten-free,” they may be contaminated with traces of wheat flour. Beer contains gluten. Soy sauce, processed with wheat, is another unexpected source of gluten that may be overlooked by poorly trained restaurant and catering staff (Celiac Disease Foundation, 2019).
Appendix B
Data 1. Percent of U.S. Population Who Report Dieting Based on Food Allergy by State
This case was prepared for inclusion in SAGE Business Cases primarily as a basis for classroom discussion or self-study, and is not meant to illustrate either effective or ineffective management styles. Nothing herein shall be deemed to be an endorsement of any kind. This case is for scholarly, educational, or personal use only within your university, and cannot be forwarded outside the university or used for other commercial purposes.
2023 Sage Publications, Inc. All Rights Reserved
