Hospitality law : managing legal issues in the hospitality industry / Stephen Barth
Material type:
TextPublication details: New Jersey : John Wiley & Son, Inc., c2006Edition: Second editionDescription: xvi, 427 pages ; 29 cmISBN: - 471464252
- KF 2042.H6 .B37 2006
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC KF 2042.H6 .B37 2006 (Browse shelf(Opens below)) | c.1 | Available | NULIB000004671 |
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| GC HF 5686 .W49 2009 Hospitality financial accounting / | GC HG 1710 .S65 2020 Blockchain data analytics / | GC HG 4026 .T65 2020 The Blue book : financial and management accounting in the hotel industry / | GC KF 2042.H6 .B37 2006 Hospitality law : managing legal issues in the hospitality industry / | GC KF 2042.H6 .B37 2009 c.1 Hospitality law : managing legal issues in the hospitality industry / | GC KF 2042.H6 .B37 2009 c.2 Hospitality law : managing legal issues in the hospitality industry / | GC KF 951 .C68 2004 Hotel, restaurant, and travel law : a preventive approach / |
Includes index.
Chapter 1. Prevention Philosophy -- Chapter 2. Hospitality Contracts -- Chapter 3. Hospitality Operating Structures -- Chapter 4. Legally Managing Property -- Chapter 5. Regulatory and Administrative Concerns in the Hospitality Industry -- Chapter 6. Managing Insurance -- Chapter 7. Legally Selecting Employees -- Chapter 8. Legally Managing Employees -- Chapter 9. Your Responsibilities as a Hospitality Operator -- Chapter 10. Your Responsibilities as a Hospitality Operator to Guests -- Chapter 11. Your Responsibilities for Guest Property -- Chapter 12. Your Responsibilities When Serving Food and Beverages -- Chapter 13. Legal Responsibilities in Travel and Tourism -- Chapter 14. Safety and Security Issues.
Hospitality Law, Second Edition offers a practical, interactive approach to teaching students basic legal concepts and how they apply to the all facets of the hospitality industry. It helps develop the critical understanding of the legal ramifications of management activities, from hiring and firing employees, to management of the facility and guests that is critical to the success of any operation.
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