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Business Law: Serious Food Coma

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Words 909
Pages 4
Lindsey Mau
David Griffis (D2G)
Business Law 301
May 14, 2015
Serious Food Coma My experiences with restaurants have always been memorable. One of the reasons why I have decided to become a Hospitality Management major is because of my love of restaurants and all of the wonderful food and stories they provide. I’ve been lucky to not have encountered a terribly poor experience with a restaurant, especially with the food. This may not be the case for many others who’ve been exposed to food poisoning due to bacteria or poor preparation. In this paper I’d like to focus on Hospitality Law, which involves foodservice, travel, and lodging industries (HG.org), specifically dealing with customers and their food experiences. I love treating myself …show more content…
The consequences of some of these outbreaks include and are not limited to upset stomachs, nausea, vomiting, and even death …show more content…
Most cases dealing with foodborne illnesses are not reported because people are unaware of the process or they are unaware that they have the illness (CDC). Another reason why cases are not reported is because restaurants settle the cases before anything is done. Just in Kathy’s case, she was offered compensation without her going to court. Food illness is a major issue for public health, especially for the sick and elderly. It is costly to the individuals because of hospital costs, lost days at work, and/or cost of medicine. It is also costly to the restaurants, farmers, and companies who are involved because of recalls, healthcare, loss of staff, and reimbursements, and court cases. Restaurant managers are responsible for all foodborne illnesses if the illness is spread from their facilities, even if the illness starts with the employees (McKeown and Werner). According to Edward McKeown and William Werner, “for many years, consumers have relied on food safety laws to protect them from foodborne illnesses.” This implied contract creates a trust between the customer and the restaurant and the assumption that the restaurant will take care of their

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