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Kurzbeschreibung
How to avoid legal liability and prevent costly litigation You're notified that your restaurant is being sued: what should you do? A guest is choking in your restaurant's dining room: are you required to assist? If the assistance causes further injury, who is responsible? Your franchiser demands to see daily receipt totals: can you say no? Restaurant Law Basics prepares you to make the right decisions in these critical situations and hundreds of others. To avoid costly legal problems in your restaurant, begin with step one: read Restaurant Law Basics. This completely practical, jargon-free guide gives you the tools you need to protect your restaurant from legal exposure of every kind. It prepares restaurant managers to comply with the law and avoid or limit liability in virtually any situation---from hiring and managing employees and dealing with customer complaints to ensuring safety and security, obeying regulatory requirements, and much more. Restaurant Law Basics features: Manager's Briefs that focus on critical legal aspects of your operations Realistic scenarios that are analyzed to help prepare you to make the right decisions in challenging situations Checklists to help you avoid liability before any incident occurs A companion Web site that provides additional resources, training assistance, and more The Restaurant Basics Series provides restaurant owners and managers with expert advice and practical guidance on critical issues in restaurant operation and management. Written by leading authorities in each field, these easy-to-use guides offer instant access to authoritative information on every aspect of the restaurant business and every type of restaurant---independent, chain, or franchise.
Synopsis
Avoid costly legal pitfalls "What should I do if someone falls in my restaurant?" "How should I respond if a customer complains of food poisoning?" "Can I be responsible if my bartender serves too much beer to a customer?" Limiting liability is the biggest headache that any restaurant or foodservice manager can face. This book provides the tools to do the job. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day business operations. Whatever the size of the operation, this book features case studies filled with important do's and don'ts, plus ready-to-use checklists that make it easy to save time and avoid costly legal pitfalls. Stephen Barth (Houston, TX) is an attorney and Associate Professor of Hospitality Law and Leadership at the Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, and the founder of HospitalityLawyer.com. David K. Hayes (East Lansing, MI) is the General Manager of Hawthorn Suites in Lansing, Michigan. Jack D. Ninemeier (East Lansing, MI) is a professor at Michigan State University.
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Managers reading this chapter are given an overview of the legal environment within which a restaurant exists and a manager must work. Lesen Sie die erste Seite
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
Managers reading this chapter are given an overview of the legal environment within which a restaurant exists and a manager must work. Lesen Sie die erste Seite
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Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
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