Legal issues in foodservice management
1992
Shows foodservice managers how to apply laws affecting foodservice operators to practical situations; contrast the different forms of business organization used in the foodservice industry; define areas of liability arising from the sale of foods and beverages, and the legal defenses against them; identify types of contracts used in the foodservice industry and the elements necessary to make them legal and enforceable; implement fair standards regarding employee hiring, wages, supervision, and termination; define the legal rights and duties of employers and employees to each other; define the rights and responsibilities of foodservice operators and patrons to each other; select and work successfully with a lawyer; identify segments of the court system in the United States; and define the methods and advantanges of settling disputes out of court.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library