TOPIC 1: LEGAL ISSUES INHERENT IN INTERNAL DISCIPLINARY PROCEEDINGS 

1.1 Justification

• Organizations that employ high numbers of different cadres of professionals in a fast-paced industry will imperatively encounter infractions of the rules of the workplace from time to time.
• As always in these matters, investigations may be required in order to apply the necessary sanctions.
• It is instructive to note that in employment matters, the procedure adopted must be above board to avoid reinstatement of an otherwise perfect staff for separation from the job.
• Even where the procedure is clearly spelt out in a Collective Bargaining Agreement (CBA), other laws and rules of law apply.
• This is the context in which this course has been put together to educate those who must know to ensure fairness on all sides.

1.2 Course Objectives

• To understand legal "fairness" in the disciplinary process.
• To assist Managers insulate disciplinary proceedings from being attacked and ridiculed later in Court.
• To understand the applicable rules in any given situation for disciplining.
• To appreciate the basis for all steps in the disciplinary process.

1.3 Who Should Attend?

• The course is open to Senior Human Resource Practitioners, Managers, Team Leaders, Supervisors, Union Leaders, and other key staff manning strategic aspects of the Hotel's operations.

TOPIC 2: ESTABLISHING NEGLIGENCE IN CARE OF GUESTS AND VISITORS

2.1 Justification

• The nature of the Hotel business permits both guests, visitors, employees, and independent contractors on the premises. Even some uninvited persons may find themselves in the environment.
• To some extent, the Hotel may owe a duty of care to these individuals. The scope of this duty varies under the law, depending on the person's status and, in some cases, whether they are considered to lack certain legal capacities.
• Negligence may arise from the dealings with such persons by staff of the Hotel or even persons who are naturally expected to be on the premises, but not under the control of the Hotel.
• Consequently, the hotel business is highly prone to civil liabilities arising from many functions such as catering, hygiene, security, privacy breaches, falls, and exposure to gases and fumes, among others.
• Therefore, it is important that all workers of your Hotel are given exposure to the interactions and acts that may give rise to negligence at law to avoid and/or prevent litigation arising from such matters.

2.2 Course Objectives

• To understand the legal definition of persons found on the premises of Hotels.
• To identify and explain the various sources where breaches of duty of care may arise.
• To assist Supervisors to appreciate the nature and scope of functions to promote safety to guests, visitors, and staff.

2.3 Who Should Attend?

• All staff, especially Managers and Supervisors.

TOPIC 3: EFFECTIVE DATA MANAGEMENT FOR THE HOSPITALITY INDUSTRY

3.1 Justification

• Hotels hold extensive personal information on guests, such as names, addresses, and payment details, making effective data management crucial for ensuring privacy and security.
• Mishandling this data can result in serious issues like data breaches, identity theft, and financial fraud, often due to poor security, insufficient staff training, and non-compliance with data protection laws.
• Such breaches not only erode guest trust but also expose hotels to legal, financial, and reputational risks.
• This topic examines the importance of personal data management, the causes of negligence, and strategies for protecting guest information.
• Hotels aiming for a successful future must adopt robust data management practices such as encryption, secure data storage, regular audits, and thorough staff training to minimize risks.

3.2 Course Objectives

• The essence of taking comprehensive records on guests and all services obtained.
• The duty imposed on the data holder under the Data Protection Act, 2012 (Act 843).
• Alternative data management platforms.
• Systems to sustainably promote proper record-keeping.
• Strategies for managing data breaches internally.

3.3 Who Should Attend?

• Executive Staff, Managers, and Supervisors.

TOPIC 4: REGULATORY FRAMEWORK OF THE HOTEL INDUSTRY IN GHANA

4.1 Justification

• The hotel industry is a vital component of the hospitality and tourism sector, contributing significantly to economic growth and international relations.
• However, the operation of hotels comes with diverse responsibilities regulated by national and international standards to ensure the safety, security, and satisfaction of guests and visitors.
• Hotels are subject to a range of legal and regulatory requirements covering health and safety, environmental sustainability, food hygiene, licensing, labour relations, data protection, and customer rights.
• Non-compliance with these regulations can lead to serious consequences, including legal action, reputational damage, and financial losses.
• Moreover, the growing complexity of the global hospitality landscape demands that hotel operators remain proactive in understanding and adapting to the evolving legal frameworks.
• This training is designed to equip hotel management and staff with the knowledge and skills to navigate the regulatory landscape effectively, ensuring compliance, minimizing risks, and maintaining operational excellence.

4.2 Course Objectives

• To review the legal and regulatory framework for the hotel industry, focusing on Ghanaian laws and international best practices.
• To explain key legal obligations in health and safety, licensing, data protection, labour relations, and food hygiene.
• To highlight potential risks from non-compliance and strategies to mitigate them.
• To introduce tools and techniques for audits, inspections, and handling regulatory breaches.
• To strengthen Managers' understanding of responsibilities to protect stakeholders and enhance hotel reputation and competitiveness.

4.3 Who Should Attend?

• Directors, Executive Staff, and Managers.

TOPIC 5: HANDLING FOOD ALLERGIES AND CHOKING EMERGENCIES: ESSENTIAL TRAINING FOR RESTAURANT STAFF

5.1 Synopsis

• Allergies and choking are common occurrences in the restaurant environment. These are important medical emergencies in food safety and protection of patrons.
• Delays in detecting allergic reactions, such as swelling, difficulty breathing, or anaphylaxis, can escalate into severe conditions.
• Similarly, slow or improper responses to choking may cause airway obstruction and suffocation; hence early detection and prompt intervention are vital to prevent escalation and save lives.
• Neglect in managing these emergencies can severely harm a restaurant's reputation because customers expect safe dining experiences, especially those with dietary restrictions.
• Mismanagement can result in negative publicity, loss of trust, and legal consequences.
• In this digital age, negative reviews and social media backlash can spread quickly, driving away potential customers and affecting long-term business opportunities.
• Proper training of restaurant staff therefore will ensure customer safety and would reinforce the restaurant's dedication to quality, to protect its reputation in the industry.
• The training would help hotels implement strict food handling protocols and prepare for emergencies.

5.2 Course Objectives

• To understand the common foods that trigger allergies and their potential impact on customers.
• To learn important signs of choking and allergies to observe in patrons.
• To assist staff appreciate what and how to elicit information on allergies from patrons.
• Implement safe food preparation and handling practices to prevent cross-contamination.
• To train staff in basic choking and allergy emergency procedures through practical exercises.

5.3 Who Should Attend?

• Managers, Supervisors, Restaurant and Kitchen staff.

GENERAL INFORMATION ON TRAINING

FACULTY

• We have experienced law experts, including Justices from Ghana's Superior Courts, who review the course content and sometimes teach.
• When relevant, real cases decided by Ghanaian courts are used to show how the legal principles apply in practice.

COURSE FEES

• Each course is priced based on the number of participants. The cost is always discussed.
• The fee includes course materials and a certificate but does not cover snacks or lunch (unless requested by client).

DATES

• We are open to discuss appropriate dates for you.
• Kindly note that LTCS needs at least a two-week notice to inform our faculty to deliver the course(s).

MODE OF DELIVERY

In-Person

• This is face-to-face delivery to trainees onsite (premises of client) or at a venue determined by LTCS.
• On-site training at client premises minimizes disruptions and reduces the cost of training significantly.
• Please note that some courses are suited for in-person training only.

Online

• Live Presentation: Direct live online delivery to participants on scheduled dates and times. Log-in is required to participate.
• Pre-recorded (On Demand) Video Presentation: Pre-recorded presentations by Trainers as videos will be accessible to registered participants.
• Trainers will respond to questions participants may have after watching the video presentation.

CONTACT

• Kindly contact Love at 0244 202363 or Mary at 0244 772052 or via email at [email protected] for further discussion or information.