Briefly explain catering regulations for hospitality sector?
With the development of domestic and international tourism world-wide, standardization in the preparation and serving of food is reflected in hotel and restaurant ordinances and Public Health Acts that have been extended to cover catering services in many countries.
The salient features of Catering Regulations legislation’s.
- Consumer protection through quality control,
- Through pricing policy to comply with demand and
- Vending and consumption of liquor and intoxicating beverages, keeping in view the interest of the consumer, the vendor, revenue to the state as well as conforming to social norms.
Legislation also covers the hygiene of those who are employed to handle provisions and to cook and to serve food items, since the management of a hotel or a restaurant is liable for any danger to the guest or patron’s life and well-being, whilst legally on the premises.
Ordinance also covers equipment and technology, to comply with Health laws as well as to retain the professional standards demand of catering establishments. Legislation in the field of restaurant operations is often an extension of that in the hotel-sector, as in many cases, the services are combined into one product. Therefore, restaurants also share some of the common problems that are faced by hoteliers and often the solutions age similar.