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Restaurant Law Basics Wiley Restaurant Basics Series 1st Edition by Stephen C Barth, David K Hayes, Jack D Ninemeier ISBN 0471402729 9780471402725

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Restaurant law basics 1st Edition Stephen C. Barth Digital Instant Download

Author(s): Stephen C. Barth, David K. Hayes, Jack D. Ninemeier
ISBN(s): 9780471402725, 0471402729
Edition: 1st
File Details: PDF, 1.46 MB
Year: 2001
Language: english
SKU: EB-2324182 Category: Tags: , ,

Restaurant Law Basics Wiley Restaurant Basics Series 1st Edition by Stephen C Barth, David K Hayes, Jack D Ninemeier – Ebook PDF Instant Download/Delivery: 0471402729, 9780471402725
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Product details:

ISBN 10: 0471402729
ISBN 13: 9780471402725
Author: Stephen C Barth, David K Hayes, Jack D Ninemeier

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.

Restaurant Law Basics Wiley Restaurant Basics Series 1st Table of contents:

Part I: The Legal Framework for Restaurants

  1. Introduction to Restaurant Law

    • The restaurant as a legal entity

    • Key legal principles

  2. Business Structures and Governance

    • Sole proprietorships, partnerships, LLCs, corporations

    • Governance, operating agreements, bylaws

  3. Licensing and Permits

    • Alcohol, health & safety, signage, music licenses

  4. Real Estate in the Restaurant Industry

    • Leasing, zoning, ADA compliance, landlord–tenant issues

Part II: Employee and Labor Law

  1. Hiring, Employment, and Classification

    • At-will vs. contract employment; exempt vs. nonexempt

  2. Wages, Hours, and Payroll Law

    • FLSA, overtime, tipping, recordkeeping

  3. Workplace Safety & Workers’ Compensation

    • OSHA requirements, workplace injury

  4. Anti-Discrimination and Harassment Law

    • EEOC mandates; handling complaints

  5. Employee Policies & Discipline

    • Handbooks, schedules, termination protocols

Part III: Operational and Regulatory Compliance

  1. Food Safety & Health Regulations

    • ServSafe, HACCP, contamination/labelling

  2. Alcohol Service Law

    • Dram shop liability, responsible service, signage

  3. Environmental and Waste Management Issues

    • Recycling, waste disposal, odor/noise regulation

  4. Advertising, Promotion & Intellectual Property

    • Trademarks, menu rights, social media legalities

Part IV: Contracts, Insurance & Liability

  1. Contracts and Vendor Agreements

    • Supply deals, service contracts, indemnity clauses

  2. Insurance Coverage for Restaurants

    • General liability, property, liquor, business interruption

  3. Customer Injury and Premises Liability

    • Slip‑and‑fall prevention, indemnification

Part V: Crisis Management and Legal Risk

  1. Crisis Preparedness & Handling

    • Food‐borne illness outbreaks, data breaches, media response

  2. Litigation, Alternative Dispute Resolution & Exit Strategies

    • Small claims, arbitration, mediation; business succession; closing

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Tags: Stephen C Barth, David K Hayes, Jack D Ninemeier, Restaurant Law