Resumen de Educators: Steps to Minimize Liability in Food Production Laboratories
Lee Blecher, JéAnna Lanza Abbott
The hotel, restaurant, and food service industry is one of the largest employers in the world. The National Restaurant Association estimates that there will be over 793,000 food service and lodging managers by the year 2005. This epresents a 33% increase over 1990 employment figures. The growing need for food service and lodging managers has resulted in an increase in the number of programs at institutions of higher education geared towards preparing individuals. Most two- and four-year hospitality programs require handson training. This is usually accomplished in food production laboratories. As with other types of laboratory activities on campus students are at risk of injury. This article explores the extent to which colleges and universities may be responsible for damages if a student is injured in a restaurant or food production laboratory on campus.
