1. Law on Supplying Accommodation
1.1. Making bookings/ accommodation contract
1.2. Credit card bookings
1.3. Parties to accommodation contracts
1.4. Prices
1.5. Dates/times
1.6. Stay-overs
1.7. Payment schedule
1.8. Cancellation procedure and fees
1.9. Late arrivals
1.10. Release times and departure times
1.11. Rules of the house governing guest behaviour
1.12. Suitability of bedroom.
1.13. Privacy
1.14. Noise
1.15. Confidentiality
1.16. Registration of guests
1.17. Incorporating public law hotel standards into accommodation contracts
1.18. Liability:
1.18.1. for unfilled rooms
1.18.2. for physical injuries to guest
1.18.3. for theft of guest property
2. Contract between tour operator, conference and wedding organisers and hotel
2.1. Incoming agents and foreign tour operators
2.2. Nature of any obligations
2.3. Liability for unfilled room
2.4. Maintaining hotel standards and proviso of agreed hotel
2.5. Tour operator indemnities
2.6. Information about changes in hotel
3. The Tour Operator and the Hotelkeeper.
4. Legal aspects of e-commerce in hotel services
4.1. Consumer bookings
4.2. The role of internet intermediaries
5. Restaurant contracts, safety food and liability
5.1. Restaurant contracts
5.1.1. Introduction
5.1.2. Written and oral contracts
5.1.3. Elements of an enforceable contract
5.1.4. Managing guests reservations
5.1.5. Essential restaurant contract clauses
5.2. Food safety and liability on the restaurant and bar
5.2.1. Food safety.
A) Enforcement strategies: standards and “vertical and horizontal” norms. B) From a final product’s control to a preventive approach: a self-control based on Hazard Analysis and Critical Control Point (HACCP). C) Enforceament measures by the Health Public authorities D) The HACCP. An example: the preparation and service of rare roast beef. E) Enforceament measures and its economic impact in the catering industry.
5.2.2. Product Liability and Microbial Foodborne Illness. A) The application of Spanish Product Liability Act 22/1994, on 6th July. B) The concept of defect. C) The causal relation between the defect and damage. D)The “adequate causality” as a criterium. E) Damages. F) Basis of liability.
5.2.3. Liability for the sale of alcoholic beverages. A) Introduction: from “the person knows or should have known the consequences of drinking” to the restaurant’s and bar’s liability. B) Groups of cases.
5.2.4. Liability for the safety of costumers and their property. A) Failure to mantain safe premises; B) Failure to eject quarrelsome customers; C) Failure to provide adequate security.