TAILIEUCHUNG - Lecture Hospitality law managing legal issues in the hospitality industry (4th Edition): Chapter 10 - Barth

Capter 10 - Your responsibilities as a hospitality operator to guests. In this chapter, you will learn: To understand your legal responsibility to admit guests, and the circumstances when such admission can be denied; to protect the guest’s right to privacy; to operate and maintain a facility in a way that maximizes the safety of guests and compliance with the law, including Title III of the Americans with Disabilities Act (ADA),. | Chapter 10 Your Responsibilities as a Hospitality Operator to Guests Your Responsibilities as a Hospitality Operator to Guests Accommodating Guests Guest Privacy Facility Maintenance Responsibilities To Nonguests Removal Of Guests In This Chapter, You Will Learn: To understand your legal responsibility to admit guests, and the circumstances when such admission can be denied. To protect the guest’s right to privacy. To operate and maintain a facility in a way that maximizes the safety of guests and compliance with the law, including Title III of the Americans with Disabilities Act (ADA). In This Chapter, You Will Learn: To differentiate among various types of nonguests, and understand your obligations toward them. To generate the procedures required to safely and legally remove guests from a property. Accommodating Guests Legalese: Guest - A customer who lawfully utilizes a facility’s food, beverage, lodging, or entertainment services. Analyze the Situation Nicole Frost and Steve Merchand were brother and sister. When their grandfather, Wayne Merchand, was hospitalized for care after a heart attack, the two began to visit him regularly at Laurel Memorial Hospital. One Sunday afternoon, after visiting with their grandfather, Nicole and Steve went to the hospital's cafeteria for a light lunch. A professional foodservice management company operated the cafeteria under contract to the hospital. Analyze the Situation Nicole and Steve selected their lunches from an assortment of beverages and prewrapped sandwiches that were displayed unrefrigerated on a tray in the middle of the cafeteria serving line. The sandwiches were made of ham and cheese, with a salad dressing spread, lettuce, and tomato. Steve paid for the sandwiches, beverages, and some chips; then he and Nicole took a seat in the cafeteria dining room. Analyze the Situation Approximately four hours after eating lunch, both Steve and Nicole became ill. They determined .

• Quản trị kinh doanh
• Hospitality law
• The hospitality industry
• Hospitality managers
• Hospitality business structures
• Significant hospitality contracts
• Legally managing property
• Legal responsibilities
• Prevention philosophy
• Legally selecting employees
• Hospitality industry
• Hospitality business
• Tourism operations
• Food service
• Hotel business
• Restaurant business