Contents Part I – Foundations and General Framework Alejandro Corral Sastre Administrative control in the “high quality” gastronomic offer 1 Chiara Tincani Restaurant contracts and gastronomy 21 Vincenzo Franceschelli, Sara d´Urso, Alessandra Corrado Italy, Food, Contracts 33 Apostolos Tassikas The (restaurant) catering contract in tourism 61 Tatjana Josipović No-show clause in restaurant service contracts 115 Valérie Augros Legal protection of gastronomy in France: How to protect and promote gastronomy? 133 Part II – Food Safety, Liability and Labour Relations Ana Branca Soeiro de Carvalho, Susana MSR Fonseca, Ana Guia, Carlos Lopes The importance of the general objectives of the Food and Feed Law 141 Filippo Moreschi The restaurateur and the customer’s health: food preservation, restaurant safety, liability: the Italian point of view 155 Katja Štemberger Brizani Responsibility for Vegan Dishes in Gastronomy 167
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