This law ought to cover many types of business that belong to the hospitality and tourism industry, but major emphasis is given to restaurants and hotels on a bigger scale since they have the largest number of hospitality clients. In this perspective, restaurant operators have several legal duties and obligations towards the customers (Baum, 2011). For instance, they are expected to provide their customers with safe and right amount of food and services, keep the customers safe, and avoid negligence as much as possible. Essentially, all restaurants have a number of legal responsibilities towards the employees and customers at large.
Recent events from different parts of the world have continuously called for a law that can safeguard not just the customers, but also the employees and restaurant owners. Cases of food allergies have been on the rise making it necessary for restaurants and hotels to train their staff about ingredients found in different food packages as well as labels that contain wheat or peanuts. Restaurants and hotels must ensure and protect the confidentiality of all their customers as given by the law (McConnell & Rutherford, 2009).
They ought to hire their employee, manage, and terminate them in the same manner as human resource managers of other types of business do. This would include advertising for positions, taking candidates through the recruitment process, preparing and executing the seemingly endless stream of contracts. In addition, restaurants are obligated to protect all their customers from criminal or civil harms such as theft and threat to life. For hotels, this can extend to protection of customers’ property left in the rooms and even protection from possible attacks from terrorists.
With cases of terrorism in restaurant and hotels such as the Mumbai terrorist attacks being on the record, it is with no doubt important to develop measures that will help in minimizing such incidences. By checking the customers that come into a restaurant and installing proper security mechanisms, restaurants provide the much need protection of customers from harm. According to Baum (2011), the main purpose for the existence of restaurants is to provide food and food services to potential customers. In this regard, restaurants have a duty and obligation to sell food that is suitable for human consumption.
The food being offered by a restaurant should be prepared in a healthy and safe environment, and should not harm the customer. The Truth in Menu laws has been enacted in many states to govern the description of the food in the menu and what is actually brought to the customer on the plate.
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Baum, T. (2011). Hospitality management. Los Angeles: Sage.
DuBoff, L. D., & King, C. O. (2006). The law for restaurants and others in the food industry. Naperville, Ill: Sphinx Pub.
Langford, B. (2011). Hospitality law. Dubuque, IA: Kendall Hunt Publishing Company.
McConnell, J. P., & Rutherford, D. G. (2009). Hospitality Law: What Were Teaching.Cornell Hotel and Restaurant Administration Quarterly, 12(4), 56-93.
Morris, K., Cournoyer, N. G., & Marshall, A. G. (2008). Hotel, restaurant, and travel law: A preventive approach. Clifton Park, NY: Delmar Cengage Learning.