Category Books

Restaurant Law Basics: Wiley Restaurant Basics Series »

Authors: David K. Hayes, Jack D. Ninemeier, Stephen Barth
ISBN-13: 9780471402725, ISBN-10: 0471402729
Format: Paperback
Publisher: Wiley, John & Sons, Incorporated
Date Published: August 2001
Edition: (Non-applicable)

Author Biography: David K. Hayes

STEPHEN BARTH 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 is the managing owner of the Harley Hotel in Lansing, Michigan.

JACK D. NINEMEIER is a professor at Michigan State University.

Book Synopsis

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.

	Preface
	Acknowledgment
1	Restaurant Managers and the Law	1
2	Restaurant Contracts	13
3	Restaurant Operating Structures	43
4	Legal Responsibilities of Managers	69
5	Managing Within Regulatory and Administrative Requirements	99
6	Managing Insurance	129
7	Legal Issues in Selecting Employees	147
8	Legal Aspects of Employee Management	173
9	Duties and Obligations of Restaurant Managers	223
10	A Manager's Legal Responsibilities to Customers	245
11	Legal Concerns in Serving Food and Beverages	271
12	Legal Aspects of Safety and Security Management	295
App. A	Sample Banquet Contract	330
App. B	Sample Meeting Space Contract	333
App. C	Sample Contract for Sale of Goods	337
App. D	Publications on Government Regulations	338
App. E	Sample Job Description	339
App. F	Guidelines for Appropriate Interview Questions	340
App. G	Sample Employee Consent Form for Drug Testing	341
App. H	Sample Consent Form Authorizing Background Check	341
App. I	Sample Form 1-9	342
App. J	Form 1-9 Qualifying Documents	345
App. K	Sample Demand Letter	346
App. L	Sample Incident Report Form	347
App. M	Sample Lost and Found Tracking Form	349
App. N	Sample Employee Privacy Policy	350
App. O	Sample Property Safety and Security Checklist	351
App. P	Sample Emergency Telephone List	355
App. Q	Sample Fire Emergency Plan	356
App. R	Manager's Responsibilities in a Crisis	358
	Index	359