a p t e r 13

Ch Responsible
Food and
Beverage
Service

@2013, 2021 National Restaurant Association Solutions, LLC. All rights reserved.
Learning Objectives

13-1 Identify common green practices used by food and

beverage operations.
13-2 Assess how sustainable practices impact profitability.
13-3 Explain how food and beverage operations are
incorporating healthier food options and sustainable
foods.
Learning Objectives

13-4 Describe how to prepare for and serve guests with food
allergens.
13-5 Define dram shop laws and third-party liability.
13-6 Identify the legal responsibilities of beverage service
providers.
13-7 Explain the risks and responsibilities of handling guests’
personal data.
Chapter 13 Introduction

• Operations have many choices to make to safeguard the health

and wellbeing of guests.
13.1 Sustainability in Foodservice

• The U.S. Environmental Protection Agency (EPA) is an agency

whose mission is to protect human health and the environment
by finding ways to conserve water, energy, and other natural
resources.
• Conservation is the practice of limiting the use of a resource,
such as water, forests, or wild-caught seafood.
Green Foodservice Operations

• Local sourcing is the practice

of an operation sourcing food
that is grown in the
surrounding region.
Green Foodservice Operations

• Aquaculture is the farming of

seafood under controlled
conditions.
• Organic is generally defined
as products that have been
produced without pesticides or
synthetic fertilizers.
Water Conservation

• Limit usage where you can.

• Follow best practices for
equipment use and
maintenance.
• Train employees to conserve.
• Encourage your guests to
conserve too.
Energy Conservation

• Limit usage where you can.

• Buy energy-efficient options.
• Follow best practices for
equipment use and
maintenance.
• Train employees to conserve.
Waste Management

• Reducing leads to less wasted

food.
• Reusing or repurposing items
that employees would
otherwise throw away reduces
waste.
• Recycling reduces pollution,
greenhouse gases, and saves
energy.
Waste Management

• Composting is a natural form

of recycling that occurs when
organic material decomposes
(or composts) to form organic
fertilizer.
Knowledge Check

1. Give three examples of inexpensive actions you can

take to reduce energy usage in a restaurant.
2. Explain the difference between conservation and
sustainability.
3. Why might a restaurant choose to start a recycling
program? Why might it not choose to start one?
13.2 Health and Wellbeing of Guests

• Nutrition is the study of nutrients in food and how they

nourish the body.
• Nutrients are components of foods that the body needs to
function.
• Malnutrition is the unhealthy condition caused by a lack of
nutrients or an imbalance of nutrients, which can cause
decreased energy, developmental problems, decreased focus,
long-term disease, and death.
Knowledge Check

1. Why should restaurants be concerned about

nutrition?
2. Give an example of how restaurants might modify
their menus to appeal to diners looking for healthier
offerings.
13.3 Allergens

• Food allergy: The body’s negative reaction to a food protein.

• Food allergens: Proteins that cause allergic reactions.
• Cross-contact: When a food item containing an allergen
comes in contact with another food item and their proteins mix.
• The Big Eight food allergens account for 90% of all food
allergy reactions in the United States.
Allergens
Serving Guests with Allergies

Servers must know how each

dish is made, know any “secret”
ingredients that may contain
allergens, suggest alternative
menu items, identify the
allergen special order, and
hand-deliver the allergen
special order to the guest.
Preparing Food for Guests with Allergies
Knowledge Check

1. How can servers prepare to address the needs of

guests with food allergies?
2. Do you or does anyone you know have a food
allergy? Describe an experience of ordering in a
restaurant for someone with a food allergy.
13.4 Considerations in Alcohol Service

• Each state’s liquor board is responsible for issuing and

monitoring liquor licenses, issuing citations for violations, and
holding hearings for violators of the liquid code.
• Sellers or servers of alcohol may face criminal charges if they
serve alcohol to minors; serve a guest who is or appears to be
intoxicated; possess, sell, or allow the sale of drugs on the
premises; or allow a minor to sell alcohol.
Liquor Laws

• Dram shop laws: In general, these laws provide consistent

guidelines about who is responsible when third parties suffer
because of an intoxicated person’s actions. The laws vary from
state to state.
• Third-party liability: A form of liability in which an
operation can be held responsible for the actions of guests it
serves.
Checking IDs

• Acceptable forms of photo ID

include driver’s licenses,
military IDs, state ID cards,
and passports.
• The proper procedure for
checking IDs is to politely ask
the guest for ID, verify the ID,
and serve or refuse the guest.
Filing Alcohol-Related Reports

Operations must file alcohol-related reports when:

• The operation stops alcohol service to a guest.
• The operation arranges alternate transportation for a guest.
• The manager confiscates a guest’s ID.
• An illegal activity or violent situation takes place.
• A guest becomes ill (requiring medical treatment).
• A guest becomes injured.
Knowledge Check

1. What is a dram shop law? Explain how it could

affect a restaurant.
2. List the four acceptable forms of identification.
13.5 Protecting Guest Information

• Both the employees and the operation can be held liable if the
guest’s right to privacy is not protected.
• Payment Card Industry (PCI) compliance is mandated by the
credit card brands and is intended to put more controls around
credit card data to reduce fraud.
• General Data Protection Regulation (GDPR) applies to citizens
of the European Union and is designed to protect their personal
identifiable information (PII).
Knowledge Check

1. What type of guest information must be protected?

2. How might criminals use sensitive guest
information?