Case Study: Donoghue v Stevenson and Hospitality Law - Analysis

The assignment analyzes the Donoghue v Stevenson case, focusing on its implications for hospitality law. The case involves a customer who found a snail in a ginger beer bottle, leading to a lawsuit based on negligence. The assignment explores the legal principles of duty of care, highlighting the importance of hygiene and safety in the hospitality industry. The analysis includes a discussion of the neighbor principle established in the case and its relevance to preventing harm to customers. The assignment also provides recommendations for implementing cleanliness and hygiene policies, including consequences for violations, to improve customer service and protect the brand's reputation. The case study emphasizes the need for proactive measures to avoid negligence claims and ensure a safe environment for customers.

Hospitality Law Management
Name of the Student
Name of the University

To: Chief Executive Officer
From: HR
Re: Donoghue v Stevenson [1932] AC 562 case study
Date:
As you know about the recent case that happened in our café related to negligence. This
case happened on Sunday 26th August 1928 May when one of our customer Donoghue came to
our café with a friend. Her friend order some ginger beer and it was served in a bottle made from
dark opaque glass. Donoghue drank some beer and then her friend poured it to a tumbler. Then
they a snail come out of the bottle. This has been very unhygienic case in our café. Later on, she
was diagnosed with gastroenteritis. She filed a case against the manufacturer of ginger beer. This
case went to the House of Lords and Lord Atkins said for taking reasonable care for avoiding
acts and omissions in which neighbor can be injured. The neighbor principle stated about
individuals who are closely related to person and affected by their act.
We have been accused under law of negligence and that affected our brand image in the market.
We have been able to close this case with warning of not doing same issues in our restaurant.
From this case, we need to learn about proper hygiene in our café. We need to find out issues
faced by our concerned department regarding cleanliness at our café. We need to implement
some policies regarding cleanliness and hygiene and take proper steps against violation of these
policies led to verbal warning, written warning, suspension and termination based on results
investigated for violation of these policies. We hope this would help in better customer services
in future.