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Lecture Hospitality law managing legal issues in the hospitality industry (4th Edition) – Chapter 12

In this chapter students will be able to: Describe methods of analyzing data, find limitations in poorly analyzed data, explain the steps in analyzing data, improve skill in separating important from unimportant facts, analyze information to make sense of it, determine significance in data. | Chapter 12 Your Responsibilities When Serving Food and Beverages Your Responsibilities When Serving Food and Beverages Serving Food Truth In Menu Laws Serving Alcohol In This Chapter, You Will Learn: A foodservice establishment’s responsibilities, under the Uniform Commercial Code (UCC) and other laws, to serve wholesome food and beverages. To apply “truth in menu” concepts to the service of food and beverage products. To assess the current legal risks associated with serving alcohol. To implement training programs that result in the responsible service of alcohol. Serving Food Uniform Commercial Code (UCC) Implied Warranty of Merchantability Serving Food Legalese: Merchantable - Suitable for buying and selling. Serving Food Legalese: Food-borne Illness - Sickness or harm caused by the consumption of unsafe foods or beverages. Analyze the Situation 12.1 Harry Dolinski was the Executive Chef at the Regal House hotel. One of his specialties was a hearty vegetable soup that was featured on the lunch buffet every Thursday. Pauline Guilliard and her friends decided to have lunch at the Regal House one Thursday before attending an art exhibit. Ms. Guillard read the lighted menu at the front of the buffet line. The Chef's specials, including the vegetable soup, were written on the menu with a felt-tip pen. Analyze the Situation 12.1 Ms. Guilliard selected the vegetable soup and a few other items, and consumed one full bowl of the soup. Three hours later, at the art exhibit, she suffered seizures and had difficulty breathing. It turned out that the soup contained MSG, a food item to which she has severe reactions. Ms. Guilliard recovered, but her attorney contacted the hotel with a demand letter seeking compensation for her suffering. Analyze the Situation 12.1 The hotel's attorney replied that the soup served by the hotel was wholesome and that Ms. Guillard's reaction to the MSG could not have been reasonably foreseen. In addition, the . | Chapter 12 Your Responsibilities When Serving Food and Beverages Your Responsibilities When Serving Food and Beverages Serving Food Truth In Menu Laws Serving Alcohol In This Chapter, You Will Learn: A foodservice establishment’s responsibilities, under the Uniform Commercial Code (UCC) and other laws, to serve wholesome food and beverages. To apply “truth in menu” concepts to the service of food and beverage products. To assess the current legal risks associated with serving alcohol. To implement training programs that result in the responsible service of alcohol. Serving Food Uniform Commercial Code (UCC) Implied Warranty of Merchantability Serving Food Legalese: Merchantable - Suitable for buying and selling. Serving Food Legalese: Food-borne Illness - Sickness or harm caused by the consumption of unsafe foods or beverages. Analyze the Situation 12.1 Harry Dolinski was the Executive Chef at the Regal House hotel. One of his specialties was a hearty vegetable