The service of food to consumers is a significant industry in South Africa. It includes not only the provision of food to paying tourists and guests in hotels, restaurants and fast food outlets, but also to consumers in numerous entities such as school hostels, hospitals, factories, offices, mines, and prisons. Additional food service activities have expanded into the sale of meals at retail outlets such as supermarkets and service stations. 

The safe production and service of food in all these contexts cannot be emphasised enough. The third edition of The Hospitality Industry Handbook on Hygiene and Safety presents the latest regulations and practical guidance of lawful and hygiene food production and safe occupational practices. 

This third edition of The Hospitality Industry Handbook on Hygiene and Safety includes content and features to benefit both students and employees of the hospitality industry.

Chapter 1: Introduction to South African law
Chapter 2: Law of contract
Chapter 3: Law of delict
Chapter 4: Commercial contracts
Chapter 5: Forms of business
Chapter 6: Consumer Protection Act and Regulations
Chapter 7: Promotion of Access to Information Act
Chapter 8: Establishing a hospitality business
Chapter 9: Liquor legislation
Chapter 10: Food hygiene legislation
Chapter 11: Tobacco legislation
Chapter 12: Gambling legislation
Chapter 13 Labour legislation
Chapter 14: Key labour enactments
Chapter 15: Hospitality employment legislation
Chapter 16: Workplace safety and compensation
Chapter 17: Equal opportunity and anti-discrimination
Chapter 18: Skills development legislation

• Students preparing for a career in the hotel, restaurant or catering sectors of the hospitality industry
• It is also a useful guide for owners and managers of hospitality companies.