Unit 3: Understanding How to Comply with Legal and Regulatory Requirements within Hospitality Organisations
Unit reference number: K/504/2231
Level: 4
Credit value: 5
Guided learning hours: 26
Unit aim
This unit has been devised to assess learners’ ability to recognise the regulatory and social parameters within which hospitality organisations operate. It also examines the courses of action that need to be put into place to ensure compliance is maintained.
Unit introduction
An understanding of the legal framework is essential in hospitality operations. This unit outlines the principal areas of legislation that affect hospitality providers and focuses on the practices that management, supervisory and operative staff need to implement to comply with both legal and regulatory requirements, and to set appropriate standards of corporate responsibility.
Learning outcomes and assessment criteria
In order to pass this unit, the evidence that the learner presents for assessment needs to demonstrate that they can meet all the learning outcomes for the unit. The assessment criteria determine the standard required to achieve the unit.
On completion of this unit a learner should:
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Learning outcomes
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Assessment criteria
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1 Understand requirements placed on hospitality organisations by legal, regulatory, ethical and social responsibilities
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1.1
Identify key legal
requirements placed on hospitality organisations including those relating to:
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food safety
-
public safety
-
employment
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financial
management
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data protection
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trade descriptions
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licensing
-
discrimination
1.2
Describe the impact
of ethical guidelines upon
hospitality organisations
1.3
Explain the obligations placed
on hospitality organisations by local communities
1.4
Describe the impact
that non- compliance with
legal, regulatory, ethical
and social responsibilities can have on hospitality organisations
1.5
State the impact that
non- compliance with
legal and regulatory requirements has upon the individual manager working within a hospitality organisation
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2 Understand how to monitor the operational compliance of a hospitality organisation in meeting legal, regulatory, ethical
and social requirements
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2.1
Describe systems used
to monitor compliance against food and safety regulation
2.2
Analyse how hospitality organisations monitor programmes of work
to identify compliance with ethical and social
requirements
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3 Understand how
to make recommendations on areas of non-compliance with legal, regulatory, ethical
and social requirements
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3.1
Identify common courses
of action to resolve non-compliance
3.2
Analyse the responsibilities
of the individual managers when identifying areas of non- compliance with legal,
regulatory, ethical and social procedures
3.3
Describe how recommendations
for corrections to enable compliance with procedures can be made
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