Canadian hospitality law 3rd edition

Assume that you are the Director of Food & Beverage at a full-service hotel, operating in Orange County, California. You oversee an extensive Banquet facility, Nightclub and Pool bar, three Restaurants, Kitchen Production, and 24-hour room service. Using terminology (minimum 30 terms) and major concepts from your text and class discussions, prepare a three-page word processed essay responding to the following prompts:

Discuss your personal philosophy on legally managing a hospitality operation. (Chapter 1)
Discuss your philosophy on legally managing employees. Elaborate on your plan for managing performance, progressive discipline, and conducting defensible employee terminations. (Chapter 8)
Discuss the types of liability you need to be concerned with in a food and beverage operation. Discuss how you will train your managers and front line employees to respond to a workplace incident. (Chapter 9)
Discuss your plan for facility maintenance and legal considerations for preventing accidents and complying with Title III of the American with Disabilities Act. Discuss your legal responsibility for guest property and your procedures for limiting liability. (Chapters 10 & 11)
Discuss your legal obligation for serving food safely and your operation’s food safety plan. (Chapter 12)
Outline your Responsible Alcohol Service training program. (Chapter 12 and ServSafe Alcohol Awareness Power Points)
Discuss your philosophy on maintaining a safe and secure workplace. Discuss the type of training your employees will need to comply with related laws and to be ready in the event of an emergency. (Chapter 14)
Discuss the necessary types of insurance coverage for your F&B operation and how you will limit your risk exposure, save money and improve productivity. (Chapter 15)
Demonstrate overall cohesiveness of essay. Demonstrate proper grammar and spelling. Use minimum 30 terms from text in your own words. Bold minimum 30 terms throughout.