Hyatt Hotels: A Report on Regulations, Responsibilities, and Policies

This report provides an overview of Hyatt Hotels' compliance with various regulations and legal requirements. It begins with an introduction to the hospitality industry's need to adhere to rules and regulations, followed by a discussion of Hyatt Hotels Corporation, an American multinational chain. The report delves into the consequences of providing consumers with misleading information and evaluates the extent of employer liability in protecting consumers. It outlines the planning and justification of a policy for implementing weights and measures legislations, discusses key components of various regulations such as the General Food Law Regulation and Health and Safety at Work Act, and explores the duties and responsibilities associated with managing licensed premises. Further, it examines the impact of food safety and hygiene legislation on business, the responsibilities of employers in staff employment, and key aspects of discrimination and legislation. The report concludes with a summary of the key findings and their implications for Hyatt Hotels.

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
TASK 1............................................................................................................................................1
2.1 Consequences of providing consumer with misleading information...............................1
2.2 Evaluate the extent of employer liability in the protection of consumers........................2
3. planning and justifying a policy for ensuring the implementation of weights and measures
legislations..............................................................................................................................3
4. Discussing key components of a range of regulations.......................................................4
5. The duties and responsibilities associated with the management of licensed premises.....6
7. The impact of food safety and hygiene legislation on business.........................................7
8. The responsibilities of employer in the employment of staffs...........................................8
9. Discussing the key aspects of discrimination and legislation............................................9
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
For any hospitality industry it is very essential to follow all the rules and regulations
which can help them to work properly and maintain their organization as well. All these
regulations which is made for these hospitalities' sector plays an important role in delivering the
best services to their customers and to make them happy. Present report will study about Hyatt
which runs a number of hotels in various countries. This will study about various acts and
regulations that has been implemented in this organization. It is explaining the extent of
employer liability in protecting their consumers receptively. Assessment will also focus on
discussing key components and duties and regulations which is associated with management of
Hyatt hotels. Other than this, it will discuss about impact of different food safety and hygiene
regulations and justifying responsibilities of employer in employment of staff. In the last section
of this report, discussion on the key principles of discrimination have been answered.
MAIN BODY
Hyatt Hotels Corporation is an American multinational chain of hospitality which is
operating their business by providing facilities like, franchises luxury hotels, resorts, and holiday
properties. Its headquarters is in Hyatt Centre Chicago, Illinois, Unites States (Chathoth, 2016).
It is ranked 186 on list of “America's Best Employers” for 2018. Hyatt hotels has 777 properties
in 54 countries till 2018.
TASK 1
2.1 Consequences of providing consumer with misleading information
It is very important to provide customers all the information which they require. As
working in a hospitality sector, Hyatt Hotels Corporation has a responsibility to ensure that they
are not misleading their customers. There are various laws and regulation which has to be
managed and implemented properly in organization to ensure that they are working on basis of
these laws. Such as, to provide their customers proper information, they have to apply
Consumers Rights Act 2015 in their management system properly in order to work effectively
(Consumer Rights Act 2015, 2018). From Consumers Rights Act 2015, all the activities which is
leading to consumer misleading can be reduced by the organization which will help them in
increasing trust in their clients towards their services and products which is offered to them in the
organization.
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According to this law, it can aid their customers to fight against their rights and
responsibilities. Providing their consumer with misleading information can impact a huge
negative effect on their performance as it will lead them in decreasing their ranking as well. Any
wrong information given to the customers related can make these organizations liable to pay for
that. This helps them in keeping them protected from such deceptive message by organization
(Consumer Rights Act 2015, 2018). It is a breach of Consumer Protection Right to give
misleading information to consumers, such as:
 This can cause the consumer to make another opinion about their decision.
 Misleading information can create a huge impact on the performance of organization
which ultimately leads create a negative image in industry.
Misleading their consumers by giving them wrong or fake information can have a huge
impact on their business as it can affect their brand image or value in industry. Any false
marketing or commercial practices that creates confusion in customers regarding services of the
company can give a negative impact on them.
There are some more regulation available for customers which can help them from such
activities, for example, CPR which is Consumer Protection from Unfair Trading Regulations
2008. According to this act, it helps in reducing the practices that are unfair in terms of the
customer's perspective and also forbid misleading and aggressive practices in hotel premises.
The consumer has the right themselves to directly bring legal action against businesses in respect
of alleged breaches of the CPR (Boyce and McConnell, 2015).
2.2 Evaluate the extent of employer liability in the protection of consumers
For any hospitality industry it is very essential to maintain a good relationship with their
customers in order to protect them from any misbehaving or misleading. For these employers are
liable for such activities. To minimize the impact of this, Hyatt can implement various policies
and regulation in order to regulate it, such as, Consumer Protection Regulation 2015, with the
help of which they can provide their best services and protection to their customers receptively
(Koopman, Mitchell and Thierer, 2014). It is the duty of their employer to protect their guest by
providing them all the relevant information which is must for them to know. Proper monitoring
should be done by them in order to check that every employer is working effectively.
Other than this, there are different roles and responsibilities of the employers of Hyatt
which has to be maintained by them, such as:
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 They have to train their employer so that they are able to fulfil the requirements of their
customers effectively,
 Services must be performed with reasonable care and skill by their employer and also
within a reasonable time as well,
 Details of their customers must be kept confidential by their employers to keep their
information safe,
 Hyatt should not in any manner utilize for any kind of gains as per law of protection of
consumers, etc.
 Employers should be fully trained and skilled in order to fulfil all the requirements of
their guests or customers.
It is mandatory for the employers to respect their employees and to make a good
relationship with them. This will help them in understanding them better and protect them from
any misleading information or any activity related to this. It is also very important for them to do
not perform any breaching activity which can harm their customers to a large extent (Razman,
2014). If such activity is performed in the hotel premises than the consumers have right to claim
under the contract for which the employer is liable to pay for that breaching activity. Hyatt has to
maintain their operational system well maintained as this will help in reducing the negative
impact about their organization and will ultimately improve or enhance their overall
performances as well (Atkinson and et.al., 2018).
3. planning and justifying a policy for ensuring the implementation of weights and measures
legislations.
Weights and measures legislation is enforced by local weights and measures authorities.
act are laws which determine the regulations of weight and measures. The laws provides a
specific unit for measurement while packaging and selling goods in UK (Hughes and Ferrett,
2011). Local authorities' s trading standard departments deliver the local enforcement of most of
the UK's weights and measures legislation. Under this law, packaged goods are products that are
sealed, between 5g and 25 kg or 5ml and 25 litres. There are two ways to pack these products,
minimum system where products can be packed that can show the quantity labelled. And another
is average system where an average measurement can be packed and labelled on package.
Metric measurement is essential when using packaged goods in UK. Only peroducts you
can sell in imperial measures are:
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 Draught beer or cider by pint
 milk in returnable container
 precious metals by troy ounce.
There are legal requirement for the quantities that specific types of alcoholic drinks must be sold
(Weights and measures: the law . 2018). These apply to beer, lager, cider, gin, rum, vodka,
whisky, wine and fortified wines, such as port and sherry.
There are no specific requirements as to the quantities that any other drinks have to be
served in. the quantity served should be determined using Government stamped automatic
measuring devices which guarantees that the quantity served will be accurate.
Different type of Beverages sold in Bar
Gin – 25ml, 35ml, multiples of 25 ml or 35 ml
Rum- 25ml, 35ml, multiples of 25 ml or 35 ml
Beer, Lager & Cider- 1/3 pint, 1.2 pint, 2/3 pint and multiples of ½ pint
Vodka- 25ml, 35ml, multiples of 25 ml or 35 ml
Whisky-25ml, 35ml, multiples of 25 ml or 35 ml
Wine- 125ml, 175 ml and multiples of 125ml or 175 ml.
Wine (served in open carafes)- 250ml, 500ml, 750 ml and 1 litres.
4. Discussing key components of a range of regulations.
The food business operators must follow some guidelines imposed by law of UK. There
are many legislations which are being made to keep the food safety and hygiene, noise control at
work, manual handling operations, control of substance hazardous health safety and reporting of
diseases which the management and staff in hotels or restaurant are being aware of. The key
components of a range of regulations are:
General Food Law Regulation 178/2002:
This law established the common law related to food in UK. It includes general
definitions, general provisions and specific requirement. It laid down some procedures in matter
of food safety. This regulation ensures a high level of protection for consumers from hazardous
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food. This law laid down that any food which is not safe to consume will not be placed in market
for sell.
The Control of Noise at Work Regulations 2005:
Under this act, there is a duty on employers to reduce the risk to their employees health
by controlling the health by controlling the noise they are exposed to whilst at work (Ridley and
Channing, 2012). This laws is prepared from Health and safety legislation which requires
suitable and sufficient assessment of risks to employees as a result of work activity. The
employers should ensures the noise control measures or hearing protection measures for its
employees.
Health and Safety at work 1974:
The health and safety at work Act,1974 is the main legislation which defines the main
piece of UK which defines the duties of employers regarding the health and safety in the
workplace. Its general principle is to protect the health, safety and welfare at work of all their
employees as well as other people in work premises (Button and Wakefield, 2018). The primary
provision of Health and Safety at Work,1974 are:
 The safe operations including the maintenance of the workplace environment including
plant, equipment and systems.
 Having proper safe access of entry and exit at the workplace.
 Effective training programme for staffs regarding their safety measures at workplace.
 A written document on health and safety policy which is formulated with the act and its
consultation with the employees.
Display Screen Regulation:
Display Screen Equipment regulations 1992, is one of the legislations comes under
Health and Safety at work Act, it apply to all display screen equipments like computer screens.
The employers has the duty to protect their employees from the health risks of working with
computer screen for longer time. The employers should fix a workstations used by employees to
reduced any identified risk. The employees should take regular and adequate break from looking
at screen to reduce their eye issues. The employer should arrange yearly or half yearly
programme for the employee's eye test in order to get identified any risk.
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5. The duties and responsibilities associated with the management of licensed premises.
Every licensed premises are required to hire a manager who are authorised with a
personal licensed so that he can sell alcohol in premises. Bar manager should present and control
the sale and supply of alcohol in premises. The manager of licensed premises has to look over
the licensable activities , but he is also responsible for back office work in premises too.
A designated premises supervisor (DPS) is the person who has the day to day
responsibility and duties to manage, control the running of the business and is responsible for
authorising the sales of alcohol in premises. All premises must have a designated premises
supervisors. The person hold the position of DPS will have its name on the license and also
mentioned on the notice board of premises and should be contactable all the time (Ovca, Jevšnik
and Raspor, 2018). The DPS will act primary contact for police. DPS should understand the
potential problems associated with the selling of alcohol. He should have good understanding of
business so that he can took the responsibility to manage it.
Following are the duties and responsibilities of DPS and the management of licensed
premises:
 DPS and other supervisors appointed by the management of company will take
responsibility for the sale and supply of alcohol in premises.
 If the customer or police have any problem or question regarding business activity, they
will reach to DPS, and he would be responsible to answer.
 There are other responsibilities of the management also which relies on DPS, like
checking the stock food that can be available all the time as alcohol is not always enough.
Food preparation facility should be available even after kitchen hours.
 It is mandatory condition of licensed premises to have a range of low and non-alcoholic
drinks to be available and promoted in premises.
 To ensure that the prohibited person should not enter the premises like minors(under 18
years), intoxicated person, unauthorised person etc.
 the management should have proper measures to control the unethical practise or
behaviour in premises, that can be arise in premises after consuming alcohol.
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7. The impact of food safety and hygiene legislation on business.
The legislation of food has impacted all food operators in UK. The premises used for
selling food has to opt for a licence from the local authority. In UK, the food Hygiene Regulation
2006, implemented the measures to keep focusing on the hygiene of food by food business. This
act set out the duty of business operators to produce safe food in order to keep in view 5the
health and safety of public visiting their hotels or restaurants (Luu, Davies and Dunne, 2017).
The new regulations Food Hygiene Regulations 2006 states that food business operators has to
establish and operates their safety measurement on the basis of Hazard Analysis and critical
control point(HACCP) principle. HACCAP act as a goal setting and control hazards similar to
risk assessment requirement in the management of Health and Safety at work regulations 1999.
The Food Hygiene Regulation 2006, regulates the food operators to identify food safety
hazards and risks relevant to their business, and to control the problem relevant to them. This
regulations affect the organization depends on its size and type.
Under the 2006 legislation all food businesses are required to have a written document on the
applying food safety system in their premises on the basis of principles of HACCAP.
The Food safety System, 2006 have some specific rules that are applied on every food
business regardless of their size. Some of these standard size are:
 raw material or ingredients that could damage the food and unfit for human consumption
should be avoided to use.
 The food should always be labelled correctly and should meet all the relevant quality
standards.
 The owner of the food business should ensure that employees handling the food item
should be fully trained on basis of food hygiene.
The benefits to businesses of the food hygiene regulations 2006 are:
 It helps in ensuring the customer that the food prepared in hotels/restaurants are safe to
consume.
 It assists in reducing the risk of food complaints and food poisoning.
 The regulation will help in increasing the reputation and goodwill of restaurants in food
industry.
 In case of any legal action taken against the company, it will ensure compliance with the
law in favour of your company.
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The regulation instructs the premises to be:
 Kept clean and in good repair.
 Premises should be designed and plan which can allow good hygiene practices.
 Sufficient facility for the storage and removal of food waste.
 Should have adequate management of temperatures of food to keep according to their
need of temperature like storage at hot, cold and normal temperature.
8. The responsibilities of employer in the employment of staffs.
Employers haver legal responsibilities over their employed staffs. The Health and Safety
at Work etc. Act 1974, it defines the general duties and responsibilities of employers as well as
the employees for use at work, control with in work premises, to manage and maintain them. .
The act has an significant role in workplace, as it help in ensuring health and safety law at
workplace, protecting persons from any kind of risk at workplace. Both the employers and
employees have the responsibilities of their own health and safety (Bibby, 2017). Under this law,
employers are responsible for health and safety management in organisation for their employees.
The act states that business has to done all possible precautions to protect the health, safety and
welfare of their employees which can be affected by their business operations. Following are the
responsibilities under Health and Safety at Work etc. Act 1974 of the employers are:
 Employers should be sure that workers and other people in business are protected from
anything that can be dangerous or harmful for their health.
 Effective controlling must be their in order to any injury or health that can happen in the
workplace.
 Employers have responsibilities under the act of health and safety to access the risk in
workplace, all the risk assessment be carried our in order to that may cause harm in the
workplace.
 Employers should provide all the information of any risk associated with any operations
in the business and should provide proper training and instruction in order to protect
themselves from any risk may arise during work.
 Effective communication with the employees in order to consult themselves about their
health or safety issues in workplace.
The employers should also take care of other responsibilities towards their employees and
workers. Employers should take care of their employees growth as well, organizing training
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programmes time to time in order to enhance their skills. It will help them to gain knowledge and
awareness regarding their issues relating to work. The employers should treat their employees
without any discrimination, they should get equal rights and opportunities in training,
development, wages and payment. The company needs to follow the Equality and Human right
commission guide that states equality at work and right to pay.
9. Discussing the key aspects of discrimination and legislation.
Unlawful discrimination occurs when someone, or group of people in organisation
whether they are colleagues or seniors on any basis regarding sex, martial status, caste/religion ,
nationality, etc. are illegal according to the Equality Act 2010 and known as protected
characteristics (Hunt, 2018). These new act bring together over 116 separate piece of legislation
bodies that are combined together in one single act The Equality Act 2010. these act provides a
legal framework which protects the employees and workers from unlawful discrimination in
organisations. Following are some laws which are being replaced by this act after 2010.
 Equal Pay Act 1970
 Sex Discrimination Act 1975
 Disability Discrimination Act 1995.
The new act simplified the law and made it easier for all to understand and apply. In UK, there
are codes of practices on Employment and on Equal pay. This act guide the employer to avoid all
the different types of unlawful discrimination. The main types of discrimination which are illegal
under The Equality Act 2010 are:
 Direct Discrimination: this happens when a person is treated differently or unfairly
because of his/her protected characteristics.
 Indirect discrimination: this type of discrimination is not done intentionally by any
organisation (Fagan and Rubery, 2018). But any organisation that has a policy,
requirement or practise that are against a group of some people that poses with a
protected characteristics.
 Harassment: it happens when the conduct or behaviour is unethical or unwanted to one or
more of protected characteristics. Such behaviour can violate a person's dignity or
creating a humiliating environment in workplace.
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CONCLUSION
By summing up the above report, it can be summed up that any hospitality industry its
significant to follow proper rules and regulations which will help them with continuing their
business operations effectively. Every hotels, pub or restaurant which are planning to sell
alcohol, screening live entertainment show, serving hot food after 11 pm needs to have license as
all these activities comes under licensable in UK. Present report has discussed about various
license which is required in UK regarding hotels and restaurants. Present report has concluded
about personal and premises licensed to operate licensable activities. The report has also
included about various laws and regulation in UK which are important to be followed by
companies in UK. Assessment has explained about Consumer Protection Regulation and
consequences of not fulfilling them. The employers responsibilities towards their customers are
also explained in study. Further, a plan has made which explained the weight and measures law
regarding beverages selling in restaurant and hotels. The report has concluded various laws and
Acts for food industry in UK. Study will also explained about duties of Designated Premises
Supervisors in licensed premises. Later, food and hygiene regulation along with Equality act has
discussed in present file.
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REFERENCES
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related harms. Addiction.
Boyce, K. and McConnell, N. C., 2015. A study of human behaviour during evacuation of
licensed premises.
Chathoth, P. K., 2016. Historical evolution of hotel chains. In The Routledge Handbook of Hotel
Chain Management (pp. 53-66). Routledge.
Koopman, C., Mitchell, M. and Thierer, A., 2014. The sharing economy and consumer protection
regulation: The case for policy change. J. Bus. Entrepreneurship & L., 8, p.529.
Razman, M. R., 2014. Sale of Goods Act, 1957: The role of statutory implied terms towards food
and environmental sustainability. Research Journal of Applied Sciences, 9(9), pp.624-628.
Hughes, P. and Ferrett, E., 2011. Introduction to health and safety at work: The handbook for
the NEBOSH national general certificate. Routledge.
Ridley, J. and Channing, J. eds., 2008. Safety at work. Routledge.
Button, M. and Wakefield, A., 2018. ‘The real private police’: franchising constables and the
emergence of employer supported policing. In The Private Sector and Criminal
Justice(pp. 135-159). Palgrave Macmillan, London.
Ovca, A., Jevšnik, M. and Raspor, P., 2018. Food safety practices of future food handlers and
their teachers, observed during practical lessons. British Food Journal. 120(3). pp.531-
548.
Luu, P. H., Davies, B. and Dunne, M. P., 2017. The association between factors which affect the
food safety practices of seafood distributors within the southern domestic distribution
chains in Vietnam. Food Control. 73. pp.332-340.
Bibby, P., 2017. Personal safety for health care workers. Routledge.
Hunt, G., 2018. Health and Safety Pocket Book. Routledge.
Fagan, C. and Rubery, J., 2018. Advancing gender equality through European employment
policy: the impact of the UK's EU membership and the risks of Brexit. Social Policy and
Society. 17(2). pp.297-317.
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Online
Consumer Rights Act 2015. 2018. [Online]. Available through:
<http://www.legislation.gov.uk/ukpga/2015/15/contents/enacted>
Weights and measures: the law . 2018 [Online]. Available
through:<https://www.gov.uk/weights-measures-and-packaging-the-law/specified-quantities>
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