CLUSTER 5

HOSPITALITY LAWS
Submitted by: Mr. Richard Clever M. Santiago II
BS- HRM-E
PWU ETEEAP STUDENT

Submitted to: Dra. Linda Zacarias

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STUDENT NAME: RICHARD CLEVER M SANTIAGO II

COURSE: BSHRM-E

SUBJECT: HOSPITALITY LAWS

Explain comprehensively, the following questions below.

1. HOSPITALITY LAW/S

Answer:

Hospitality law is a legal and social practice related to the treatment of a person's guests or those

who patronize a place of business. Related to the concept of legal liability, hospitality laws are

intended to protect both hosts and guests against injury, whether accidental or intentional.

Hospitality Laws

Hospitality laws were created to ensure that restaurants, hotels, motels, and other public

accommodations are providing safety measures within their establishments to ensure the well-

being of their patrons. People are expecting to eat good foods when they visit a restaurant. When

lodging at a hotel or motel, people are expecting a good night's stay free from any type of harm.

They should be protected from any type of criminal activity, such as robbery or assault. What

protects us from harm are the laws in place to lessen the chances of these things occurring.

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There are many different types of hospitality laws, but one thing they all have in common is the

protection of the customer's rights and safety. They also protect customers from being misguided,

deceived, or duped by any public establishment. But for the sake of creating a lesson that is to the

point, we'll only focus on two hospitality laws: Hotel Motel Fire Safety Act and the Truth In Menu

Law.

Hotel and Motel Fire Safety Act of 1990 was established to acknowledge the evolving

apprehension of fire safety criteria for the hospitality industry.

Truth In Menu Law.

As a hospitality manager, you have a right to advertise your food and beverage products in a way

that casts them in their best light. If your hamburgers contain eight ounces of ground beef, you are

free to promote that attribute in your advertising, your menu, and as part of your server ’ s verbal

descriptions. You are not free, however, to misrepresent your products. To do so is a violation of

what has come to be commonly known as Truth in Menu laws. These laws, which could perhaps

better be described as “ accuracy in menus, ” are designed to protect consumers from fraudulent

food and beverage claims. Many foodservice operators believe that Truth in Menu laws are recent

legislation. They are not. In fact, the federal government, as well as many local communities, have

a long history of regulating food advertisement and sales. The various Truth in Menu laws

currently in effect run to thousands of pages, and are overseen by dozens of agencies and

administrative entities, thereby taking the labeling of food to much greater degrees of accuracy.

Though these laws are constantly being revised, it is possible for a foodservice operator to stay up

to date and in compliance with them. The method is relatively straightforward, and the key is

honesty in menu claims, in regard to both the price that is charged and the food that is served.

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Certainly, menus should accurately reflect the price to be charged to the customer. If one dozen

oysters are to be sold for a given price, one dozen oysters should be delivered on the plate, and the

price charged on the bill should match that on the menu. Likewise, if the menu price is to include

a mandatory service charge or cover charge, these must be brought to the attention of the guest. If

a restaurant advertises a prix fixe dinner with four courses and a choice of entrees, the guest should

be told the price of the dinner, which courses are included, and the types of entrees he or she may

choose from. “Accuracy in menu” involves a great deal more than honestly and precisely stating

a price. It also entails being careful when describing many food attributes, including the

preparation style, ingredients, origin, portion sizes, and health benefits. Because this area is so

complex, and because consumers increasingly demand more accurate information from

restaurants, the National Restaurant Association (NRA) and many state associations have

produced educational material designed to assist foodservice operators as they write and prepare

menus. Called a Practical Guide to the Nutrition Labeling Laws, this publication is written

specifically for the restaurant industry; it outlines everything you need to know about nutrition

claims you can make for your menu items. You can secure a copy for a modest charge from the

NRA. Food allergies are another area of concern for hospitality operators. In addition, the federal

government issues food description standards that can be of great assistance. You should pay

particular attention to the following areas when you begin writing the menu for your own

foodservice establishment.

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2. At least 5 cases with solution that usually happens in Food establishments particularly in hotels.

Answer:

Case no. 1. Late delivery of food in room service dining.

This is one of the most customer complaint in hotel, the food during room service must be serve

within 10-15 minutes but unfortunately some establishment the food was delay during room

service.

Action Taken:

The hotels must upgrade their taking order process to ensure that they got the correct order of the

guest. The department may also use the point of sales system and tablets like some hotels outside

the country like Thailand and Japan they used this process wherein the food is already in the tablet

and the POS process the guest order by implementing this the process of preparation of food can

be more faster rather than traditional ways of room service. Lastly they must ensure the manpower

under this department to confirm the fast delivery of the food to the guest.

Case No. 2 Substandard Quality of Food

Going to Hotel doesn’t necessary just to take a rest but sometimes you want to taste a different

foods that establishment offers, but sadly some hotels they promise a mouthwatering food based

on their menus and pictures but when the food is delivered sometimes you will get irritated or

unsatisfied with food they serve.

Action Taken:

Hire manpower who has the knowledge of the product and recipe familiarization to guarantee the

standard quality of the food. Attend some seminars like standardization of culinary recipes so that

the establishment can adopt what is trend and standard in the culinary world. Choose appropriately

your partner in supplies ensure that only quality ingredients they must provide.

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Case No. 3 Limited option for guest with religion concern and special diets.

Some establishment only focus on the food that what is in or what is most customer ordered

wherein the establishment didn’t notice this kind of issue.

Action Taken:

The establishment must have a certification from HACCP and HALAL so that the customers with

religion concern will be worry-free to the food what establishment serve. The team also must have

a variety of dishes in the menu that fits to those costumer under in religion concerns and specials

diet.

Case No. 4 Ingredient Flexibility

In this case you will experience ordering food but suddenly the waiters will said “Sorry Ma’am/Sir

that is out-of-order”, so your cravings for that particular food will brings you disappointment.

Action Taken:

The establishment must know when they need to revise the menu. They must also learn what

ingredients are available for the whole year round.

Case No. 5 Guest/s undeclared food allergies

This case is very serious because sometimes the guest can lead to severe allergies and even can

cause death.

Action Taken:

The menu must have an indication for food allergens (in every dish as much as possible). During

service time the team can also put food labels for proper identification of the guest/s

Reference: Astoria Plaza/ Chef Jed Oliver Rivera

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