...Objectives: Interpret the effect of different legal systems in the world on hospitality foodservice and hotel management. Reflection: Find a current issue and write a one-page summary with your comments. http://www.hospitalitymagazine.com.au/management/5-key-legal-issues-that-affect-the-hospitality-ind Summary: This article is written by Katherine Hawes and is discussing the 5 key legal issues that affect the hospitality industry. In fact, the hospitality foodservice and hotel management industry deals with high pressure; management, service, food preparation, inventory control and so on. Therefore, it has to deal with different legal issues that affect the industry. The first legal issue described in this article is the liquor licence. A liquor licence is the authorization of consumption or sale of liquor. Before a hotel or restaurant can start serving alcohol, it should make sure to be awarded this licence before the opening. If it is taking over an existing licensed establishment, an assignment of this licence to the new owner should be approved. Once the hotel or restaurant have its liquor licence, it is responsible for every client and must ensure that their staff that serve liquor is trained in Responsible Service of Alcohol (RSA) to comply with the General Code of Practice for Liquor. The second legal issue is Music; A licence fee (for the copyright in the song, and the copyright in the recording music video of the song) is required in order for a hotel or restaurant...
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...SITXGLC501 Research and Comply with Regulatory Requirements Assessment 1 –Assignment 1. Workplace relations a. Hospitality industry award 2010. This fair work commission consolidated modern award incorporates all amendments up to and including 21 December 2012. b. * Removing food plates * Setting and wiping down tables * Picking glasses * General assistance to food and beverage * Cleaning and tidying c. * Ordering and stock control * Solely responsible for other cooks and other kitchen employees in a single kitchen establishment * General and specialized duties including supervision or training of other kitchen staffs. d. * A casual employee is an employee engaged as such and must be paid a casual loading of 25%. * On each occasion a casual employee is required to attend work they are entitled to a minimum payment for two hours work. * A casual employee must be paid at the termination of each engagement, but may agree to be paid weekly or fortnightly. 2. Work Health and safety Act 2011 a. A work group must elect them. * Do not adversely affect the health and safety of other persons, comply so far as the worker is reasonably able, with any reasonable instruction that is given by a person conducting the business or undertaking to allow the person to comply with this act. * Co operate with any reasonable policy or procedure of the person conducting the business or undertaking relating to health or safety...
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...Lindsey Mau David Griffis (D2G) Business Law 301 May 14, 2015 Serious Food Coma My experiences with restaurants have always been memorable. One of the reasons why I have decided to become a Hospitality Management major is because of my love of restaurants and all of the wonderful food and stories they provide. I’ve been lucky to not have encountered a terribly poor experience with a restaurant, especially with the food. This may not be the case for many others who’ve been exposed to food poisoning due to bacteria or poor preparation. In this paper I’d like to focus on Hospitality Law, which involves foodservice, travel, and lodging industries (HG.org), specifically dealing with customers and their food experiences. I love treating myself...
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...corporations, irrespective of their geographical locations.” [ Mpofu : JBAS Vol. 1, No. 2, Sept. 2009 ]. Understanding it in an economic sense, globalization renders world-wide scope to changes in the Political, Economic, Social, Technological, Environmental and Legal ( PESTEL ) domains of national governments, resulting in increased inter-dependence amongst nation-states, inter-action and integration between peoples, and ease of conduct of business across geographically spread countries. In creating competitive environments and bringing about reciprocal benefits, nation-states co-operate in facilitating ease of travel, lifting trade barriers for movement of goods and services, facilitating conducive environments for conduct of business, easing entry-exit laws on legal movement of people across national boundaries, and embracing international labour-related laws to tap into human resource talent and filling gaps in labour short-falls. 1.2 EMERGENCE OF THE INTERNATIONAL HOSPITALITY INDUSTRY The globalization of travel creating demand for hospitality services in host countries can be said to be largely instrumental in the development and expansion of the international hospitality industry. The hospitality industry stands as a service...
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...UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand external factors that affect planning and management in the event and contract sectors Diversity of sector: employee catering; hospital catering; school meals; conference centres; location and outdoor events; banqueting; private functions Types of service provision: food and beverage services; accommodation services; reception; facilities management; linen and laundry; cleaning; administration; hotel services; maintenance; security; purchasing; human resource services Component elements of the contract/event: menu design; food and beverage service style; staffing; timing; space layout; decoration; entertainment; lighting and sound External factors: socio-cultural; economic; political; technological; environmental; legal LO2 Understand the operational issues which affect the success of event management Elements of project management: action planning; product knowledge; decision-making; scheduling; administration; client liaison; component elements of the event; liaison with internal/external providers (executive chef, restaurant/bar manager, HR manager, front office, AV technician, florist, artiste/agent) Food and beverage systems: suitability of menu design; type of food service system for a particular contract and event catering situation; suitability of purchasing; delivering and storage systems Marketing and sales issues: product placement;...
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...environmental analysis Macro analysis is also known as PESTEL analysis which stands for- Political factors Economical factors Social factors Technological factors Environmental factors Legal factors Political factors The business operation of an organization is always influenced by the policies of state and its government. McDonald’s business is also under the control of government’s rules and regulations. The main issue of controlling food business is health and other issues are license, employee laws, tax issues etc. McDonald’s follows the local government’s policies as well as foreign investment policies on its franchise business strategy. Political instability of local state also affects McDonald’s business. Political factors The business operation of an organisation is always influenced by the policies of state and its government. McDonald’s business is also under the control of government’s rules and regulations. The main issue of controlling food business is health and other issues are license, employee laws, tax issues etc. McDonald’s follows the local government’s policies as well as foreign investment policies on its franchise business strategy. Political instability of local state is also affects McDonald’s business. Economical factors Economical factors always come as vital issue to business organisations. For example, more or less all companies are affected by ongoing global economic slowdown. Due to international business operation, McDonald’s faces different...
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...LAW 3000: Business Law I 3 credit hours Spring 2012 Montreux, Switzerland Instructor: Instructor: Dr. Leonila Guglya Office location: Hotel Miramonte 202 Email: leonila.guglya@him.ch Office hours: By appointment Texts/Course materials: MARIANNE M. JENNINGS, BUSINESS: ITS LEGAL, ETHICAL, AND GLOBAL ENVIRONMENT, 9th, International Edition, South-Western, 2012. Other necessary materials (including, where applicable, law review articles, case law, international instruments and excerpts from the relevant national and regional legislation) will be prepared by the instructor and distributed via Moodle, via email or in hard copies. Please check Moodle and your email regularly for the relevant updates. Course description: The Course is aimed at introducing the students to the basic principles of law applicable to the business world emphasizing ethics, the judicial system, contracts, sales, property, agency and business organizations. Goals and Objectives: The goal of the course is to provide the basic knowledge and understanding of legal theories and practical applications of rules/laws as they pertain to the decision-making aspects of administration and professional conduct in business. As a result, upon completion of this course, the student will be able to: 1. Understand the value of legal counsel; 2. Understand the origins of various legal systems; 3. Differentiate among criminal and tort liabilities for businesses; ...
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...UNIT 13: CONFERENCE AND BANQUETING MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the nature of the conference and banqueting sector and the factors influencing its development Diversity of venues: venues eg conference centres, specific conference and banqueting facilities within hotels, multi-functional leisure centres Nature of the industry: size and worth of the industry; types of event Development of the industry: socio-cultural; economic; political; technological; environmental; legal LO2 Understand the key strategic and operational issues involved in the effective management of conference and banqueting events Administrative procedures: function sheets; booking diary; the contract; pricing and packaging; discounting initiatives; space utilisation Financial, legal consideration and marketing consideration: licensing law implications, health and safety legislation eg Health and Safety at Work Act 1974 (HASW); hygiene regulations; product placement, targeting and selling; required profit margins Function etiquette and protocol: religious and cultural guidelines, protocol appropriate to different occasions, weddings, formal dinners, room design, seating plans, role of master of ceremonies Performance and quality: evaluation and review techniques, client and guest evaluation procedures, venue appraisal, profit realisation, closed loop evaluation methods LO3 Understand food production and service systems Food production ...
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................................................. 7 Conclusion ........................................................................................ 10 Bibliography ..................................................................................... 11 INTRODUCTION Conferencing and Banqueting sector is very important in the hospitality industry. Conference can be refer to as meeting of group of people in formal gathering to discuss business e.g. business meeting while Banquet can be refer to as an arrangement for person receiving services who wish to do a ceremony or celebrate an important time e.g. wedding ceremony. Conferencing and banqueting is all about making provision for foods and beverages to some a certain group of people to gather and eat together at the same time. According to [Cousin, Foskett, Gillespie, (2002)], Conferencing and banqueting is just about gathering together an event and it usually have as a capacity of different forms of gathering like a ceremony, to celebrate, small gatherings, picnics, seminars, family occasions, birthday parties, baby showers or weddings. The event industry in hospitality is truly universal and with events being occupied each day around the world in different exhibition centres, halls, parks etc that host different events attracting both local and international representatives, families and...
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...LAW 531 WEEK 2 A+ Graded Tutorial Available At: http://hwsoloutions.com/?product=law-531-week-2 Visit Our website: http://hwsoloutions.com/ Product Description LAW 531 Week 2 Week Two IRAC Brief Case: Edward J Bylsma v. Burger King Corporation. May 8, In the outlined case, the plaintiff is trying to sue Burger King Corporation under the Washington Product Liability Act (WPLA). Mr. Bylsma claims ongoing emotional distress after an employee spat on a burger he purchased, but did not eat. The litigation is based on product liability, negligence, and vicarious liability (Bylsma v. Burger King Corp, 2013). According to Repa (1998) “Although supreme Court has not yet recognized federal limitations on state product-liability actions, several lower federal courts justified a federal common-law tort immunity” (p 48). The legal concepts that have been applied are discussed in the discovery of the Issue, Rule of the court, Analysis, and Conclusion reached for this case. Like this case, if these legal concepts are violated with lack of training and inspections by the managerial setting similar issues can be found in all types of businesses. Therefore, according to WPLA Burger King has lost the case due to the legal principles behind the decision which are product liability, negligence, and assault by the employee causing emotional distress. “A tort is a civil wrong for which a remedy may be obtained” (Azria, 2014, p. 1). In the food and hospitality industry tort cases like...
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...literature review of a discussion that critically review the different academic opinions related to the issue of franchising. covering as follow; 1. history of franchising 2. definition of franchising 3. concept of franchising 4. PEST of franchising 5. advantages and disadvantages of franchising 6. franchising in the hospitality industry A Very Brief History of Franchising Most of the historians consider that the concept of franchising started in the middle ages, at the time when the feudal aristocrats have started to sell the rights of collecting taxes and operating markets to others on their behalf. This is however indicating franchising as a political activity instead of the business activity. Moreover, according to some historians the very first example of the franchising indicating a method of conducting business is traced back in the mid nineteenth century in Germany where the contact was made with the tavern/bar owners in order to sell beer entirely in taverns. But, in the United States the earliest use of the franchising was not found in the taverns and breweries rather it started with the product selling the housewives that are located on U.S. prairie. However, in 1851, a singer named Isaac became the first U.S. franchisor of the product name when he started to sell the rights to the independent salesman in order to sell the sewing machine to the end users. Though, Singer Sewing Machine was the first U.S. product name or identity franchisor in America...
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...A SMALL AND MEDIUM ENTERPRISES DEVELOPMENT PERSPECTIVE OF THE HOSPITALITY INDUSTRY IN DUBAI The material in this publication is copyrighted. Copying and/or transmitting portions or all of this work without permission may be violation of applicable law. Dubai SME encourages the dissemination of its work and will grant permission to reproduce portions of the work promptly. All queries should be addressed to Dubai SME at essam.disi@sme.ae (P.O. Box 66166, Tel:+971 4361 3000, www.sme.ae ) The information contained herein in the Report is confidential and part of the “Industry Cluster Studies” being done by Dun & Bradstreet for Dubai SME. No part of this document may be reproduced, copied, distributed or made available in any form whatsoever to any person without express prior written permission of Dun & Bradstreet (“D&B”). Industry Cluster Studies: Hospitality Industry ‘Culinary Entrepreneurship’ --- the report highlights potential opportunity for culinary experts as well as Food & Beverage entrepreneurs to set-up innovative concepts (comprising food, environment & service) and brands that can be globalised / internationalized. Dubai is known for its hospitality industry upscale properties as tourism destinations and myriad cuisines prepared by renowned chefs from across the world. The cosmopolitan nature of the city is shaped by a large number of franchised brands. Although hotel properties include established local brands (like Jumeirah Group), the F&B service scenario...
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...IT and Internet’s Impact on Tourism and Hospitality Industry: Implementations of technologies for Hilton Hotels Group. Demonstrate critical and evaluative interpretation and application of theoretical IT/ e-business concepts to a current tourism and hospitality market situation in order to build sustainable competitive advantage. I Introduction Accompanying the technological revolution of the 1990s there are many new opportunities and challenges for the tourism and hospitality industries. Since tourism, global industry information is its life-blood and technology has become fundamental to the ability of the industry to operate effectively and competitively. Poon (1993) suggests that the whole system of information technologies is being rapidly diffused throughout the tourism industry and no player will escape information technologies impacts. The report below gives an insight into the importance of application of information technologies and the use of Internet in tourism and hospitality industries. Two given strategic frameworks provide the analysis of the Internet and its impact on these sectors. This paper also aims to show how technological innovations and information systems can be beneficial for the hotel companies, by using the example of Hilton Hotels Group. II IMPORTANCE OF TECHNOLOGY IN TOURISM AND HOSPITALITY SECTORS Market wisdom today suggests that hospitality companies must embrace technology to compete against traditional competitors, as well as entrants...
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...Abstract This article presents findings of growth and challenges that hospitality industry might fact in the year ahead respectively through globalization. Globalization is becoming increasing important these years in international hotel industry. When hotels flag their properties in a new country, they must localize their products and service in order to adapt the culture traditions of that country strategy. Differentiation strategy is also useful or hotel companies to become competitive in the global environment. Top issues that will influence the global hospitality industry in the year ahead include sustainable development calls for green hospitality, labor cost, multicultural issues and higher education. Challenges that facing hospitality include will include operating issues, such as labor shortages; marketing issues and economic issues. Introduction Hospitality industry has booming like never before. After Second World War, the practice of Hospitality became professional and wide spread, therefore it will acquire a knowledge base so that can improve its operation and develop the manager of the future (Ingram, 1999). The rise in the global travel, market and environmental trends led to the internationalization of the hospitality industry. The globalization of business and lifestyles is characterized by communicating over vast distances in foreign languages, frequent travel to overseas countries, dealing in many currencies, and coping with a variety of political...
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...the rooms division in diverse contexts Accommodation services: roles and responsibilities; housekeeping; maintenance; working procedures; control mechanisms; decoration and furnishings; refurbishment; accommodation environment and occupancy; guest services and supplies; linen services and laundry; cleaning services; environmental issues; health, safety and security; documentation and records Front office services: roles and responsibilities; reception; advanced reservations; concierge; administration; working procedures; control mechanisms; interior design; first impressions; guest records; the guest cycle; occupancy rates and monitoring; selling and promotion; tariffs and discounting; billing; point of sale (POS); payment procedures; cash control and reconciliation; security Legal and statutory requirements: health and safety; hazardous substances; protective clothing; consumer law; price tariff and display; data protection; immigration (hotel records); diplomatic privileges Diverse contexts: hospitality businesses; at least three examples eg hotel, restaurant with rooms, university campus LO2 Understand the impact of contemporary management issues on the effective management and business performance in the front of house area Planning and managing: business/departmental plans; operations; procedures; POS management; security; night audit; use of technology; operational constraints; evaluating; controlling and updating front-of-house services; health and safety; consumer and...
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