Law and ethics exam notes foundation/F&B test (CHP/RHH)
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Course
Law and ethics
Institution
NHL Stenden Hogeschool (NHL)
notes and summary of law and ethics, food safety and alcohol licensing. This is for hotel management semester 1, CHP or RHH. Foundation/F&B test year 1.
Since 2021:
Indirect supply is illegal (buying alcohol for others)
Discount more then 25%
No longer specific requirements for lay-out
Types of licenses:
On premises: bars, restaurants
Off premises: Liquor store,
Temporary event: festivals, only temporary
Online alcohol sales license: websites
Requirements
Applications: municipality
Owner qualifications: at least 21, no criminal record, and have a
social responsibility certification (sociale hygiene)
Licensing conditions
Operating hours: alcohol can only be sold during permitted hours
(normally midnight
No sales to minors)
Employee regulations: employees must be at least: 16 years old to
sell soft alcohol
18 years old for strong alcohol
Including online platforms
Supermarket sales
Soft alcohol only: max 15% alcohol
No mixing
Age verification
You always have the right to not serve when a customer is confused or to
drunk. This counts for restaurants up to bars.
Leading person (entrepreneurs, managers and supervisor)
Minimum age of 21
, Law and ethics
Competent hospitality professional
Be of unspoken behaviour (no criminal record), this is not for
supervisors
Not be put under guardianship (someone else makes your legal
choices), not for supervisors
! An employee should have the minimum age of 16, also 14- & 15-years
old students vocational education VMBO
Enforcement and penalties:
Fines: such as selling alcohol to minors, up to 9,000
Premises:
2 separate toilets
Minimum height plafond 2,6 meter
Expert session 2
Food safety
Factors influencing food safety:
Regulations at national and internation level
1. Codex Alimentarius - international collaboration for food safety
A joint initiative of the world health organization (WHO) and the
Food and Agriculture Organization (FAO).
Established to develop international food standards, guidelines, and
codes of practice to ensure the safety and quality of food.
Enhances consistency in international trade
Risk based analysis of hazards in foodstuffs
Security of the food supply chain
Prevention of food fraud (people lie about what is in their product)
1. Lying so you will be better than the competition
2. You put something in a product while it’s not in there
3. There is so much in the product, but there is way less in there
4. Counter fight, geographical fight, sell champagne that doesn’t come
from the champagne region.
Business compliance with regulations
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