Professional Ethics and Industry Regulations
This domain tests the conduct expected of a food and beverage professional and the laws that frame it: integrity, confidentiality, responsible service of alcohol, licensing, and the guest's right to safety and fair dealing.
Ethical standards
- Honesty in billing, portions and description - no substituting a cheaper product after the guest has ordered.
- Confidentiality: never disclose guest names, room numbers, spending or conversations.
- Fair treatment: no discrimination on ethnicity, gender, religion, disability or age, and no harassment of colleagues.
- No bribery or improper commissions from suppliers, and no unauthorised use of the employer's stock or equipment.
- Tips follow the employer's policy; the guest must never be pressured.
Responsible service of alcohol
Alcohol is licensed and age-restricted at 18 years and over in Kenya under the Alcoholic Drinks Control Act. Refuse service to anyone under age or already intoxicated, offer food and water, arrange safe transport, and display the licence while observing permitted hours.
The regulatory frame
Public health and food safety law, occupational safety and health law, weights and measures for spirit measures, KEBS standards on food labelling, and VAT at the standard rate on sales. Environmental duties include waste segregation, used-oil handling and reducing single-use plastics.
Worked example. A regular guest, clearly drunk, orders another double whisky and asks you not to tell his host. Reasoning: refuse politely and privately, offer water and coffee, disclose nothing to the host beyond what safety requires, inform the supervisor, and record the refusal - the refusal is a legal and ethical duty, the discretion is a courtesy.
Traps
Assuming ethics is only about money; serving an obviously intoxicated regular; discussing a guest's bill with colleagues; accepting a supplier gift that creates an obligation; staying silent about a colleague's theft.