Knowledge Base

The Irish Hospitality Knowledge Base

Whether you are a seasoned hotelier or opening your first café, this resource is your definitive guide to understanding the complex regulations, terms, and standards of the industry.

Explore the definitions, gain clarity, and elevate your expertise in Food Safety, HR Compliance, and Business Strategy.

Find all the important information here.

Blast Chiller
Closure Order
Constructive Dismissal
Core Temperature
Corrective Action
Critical Control Point (CCP)
Cross-Contamination
EHO (Environmental Health Officer)
Grievance Procedure
Gross Misconduct
High-Risk Foods
I.S. 340:2007
Lay-off and Short-time
Night Work
Organisation of Working Time Act 1997
Payment of Wages (Tips and Gratuities) Act
Probationary Period
Public Holiday Pay
Reference Period
Right to Work
TUPE (Transfer of Undertakings)
The 14 Major Allergens
The Danger Zone (Food Safety)
Traceability
Unfair Dismissal
WRC (Workplace Relations Commission)
Zero Hour Contract