Principles of hotel and catering law

著者

書誌事項

Principles of hotel and catering law

Alan Pannett

Cassell, 1992

3rd ed

  • : pbk

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注記

Includes index

内容説明・目次

内容説明

Updated to reflect recent legislation, in particular the implications of the UK Food Safety Act 1990, this guide provides comprehensive reference to all the areas of legislation relevant to the hospitality industry. The book is organized thematically for ease of reference into food, company, health and safety, consumer protection, liquor licensing and employment law. Case studies throughout provide practical examples. This volume should be of use to practising hospitality professionals, and students on BTEC National and Higher, degree, HCIMA and similar courses in catering, hotel, institutional, tourism and leisure management.

目次

  • Law and the legal system
  • the catering enterprise
  • hotel and catering premises
  • the hotelier and the guest
  • the restauranteur and the customer
  • commercial contracts and the caterer
  • licensing law
  • the caterer and the staff - individual rights and duties in relation to the contract of employment, safety and working conditions, the employer, the employee and the trade union
  • table of statutes
  • table of EC Law
  • table of regulations and orders
  • table of cases.

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