Legal Requirements for Compliance in Hospitality Industry

PART A: RESEARCH AND IDENTIFY LEGAL REQUIREMENTS FOR
COMPLIANCE
The process of hospitality compliance needs to make sure that the management and employees of
the company follow the standards, laws, regulations and ethical practices that are applicable in
case of the RT Hotels. As the hotel wants to sell alcoholic drinks at its business premises, they
are required to apply for an on-premises liquor license (Powers and Barrows, 2008). Such a
license allows the hotel to supply alcohol as well as other products or services that may be
offered by the hotel. For instance, the on premises liquor license allows a café or a bar or
restaurant to sell alcohol along with food (Jones and Lockwood, 2006). Therefore, if RT Hotels
want to serve alcohol along with other services they are required to apply for Primary Service
Authorization.
The website of ABLIS mentions that a license is required interpersonal wants to use any land,
building or and other part for any purpose on regular and ongoing basis. Some of the activities
that require a license include the following:-
Operation of a restaurant or café
Supply of goods and services for particular events;
Temporary venue hire;
Temporary construction access.

For the purpose of being eligible for this approval, it is required that an application in writing
should be submitted to the authority. Any information or documents that are required by the
authority should be provided and the prescribed fees should be paid.
Apart from the completed application form, there is also a penny for submitting appropriate fee
along with two sets of plans that have been drawn to scale. In these plans should accurately
present the layout of food premises. One copy of the plans is going to be retained by the Council
on file and after the application has been approved, the other copy is returned. It may include a
site plan; hydraulic plans, floor plan sectional elevations and mechanical exhaust regulation
plans if applicable.
It is also mentioned on the website that all applications and the documents required for the
license should be sent to the local council pairing for businesses going to be operated. The
Council may undertake a site inspection for the purpose of deciding compliance in the design
and the fit out of requirements regarding the food premises.

PART B: DEVELOP AND ARTICULATE REGULATORY POLICIES AND
PROCEDURES
The food and beverage relations have been introduced for the purpose of protecting the
consumers.
Food safety programs: this document is developed for the purpose of revealing how the company
is going to control the safety hazards related with the handling of food by the business.
Food safety practices and general requirements: this standard is related with the specific controls
concerning the display, delivery, storage, packaging, transporting, handling and the disposal of
food (Dodgshun and Peters, 2004).
Food premises and equipment: It includes what is required for the design and construction of the
premises where the food is going to be handled and kept. It is also related with the fixtures,
fittings and equipment placed at the premises (Magris and McCreery, 1995).
Accident and Incident reporting: according to the model WHS Act, the restaurant business is
required to notify the letter regarding certain types of workplace incidents. However, the
regulator needs to be notified only regarding serious safety incidents. These incidents triggered
the requirement to preserve the place of the incident get any further directions are received from
the regulator.
Cancellations, refunds and exchanges: it is inevitable that some of the guests will make a
decision of cancelling or postponing their bookings. Whenever a guest cancels, it needs to be
remembered that a guest who has cancelled can be a customer in future.. Similarly it also needs
to be noted that generally there are significant engineering reasons for cancelling. It is possible
for the hotel to negotiate something with the guests that suits both the parties.