Restaurant: Law Basics (Wiley restaurant basics series) Book

Avoid costly legal pitfalls "What should I do if someone falls in my restaurant?" "How should I respond if a customer complains of food poisoning?" "Can I be responsible if my bartender serves too much beer to a customer?" Limiting liability is the biggest headache that any restaurant or foodservice manager can face. This book provides the tools to do the job. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day business operations. Whatever the size of the operation, this book features case studies filled with important do's and don'ts, plus ready-to-use checklists that make it easy to save time and avoid costly legal pitfalls. Stephen Barth (Houston, TX) 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 (East Lansing, MI) is the General Manager of Hawthorn Suites in Lansing, Michigan. Jack D. Ninemeier (East Lansing, MI) is a professor at Michigan State University.Read More