Course Description
Survey of the primary laws and regulations that apply to the hospitality and food industry and how to effectively manage the common legal issues/liabilities faced by hospitality and food managers.
Athena Title
Hos Food Ind Law and Liability
Prerequisite
HFIM 2500
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Course Objectives
Enable students to recognize, analyze, and evaluate legal issues for the purpose of making and articulating appropriate decisions in diverse and complex hospitality and food industry workplaces, including hotels, resorts, conference centers, cruise ships, restaurants, microbreweries, and agritourism enterprises.
Topical Outline
I. Introduction to Contemporary Hospitality and Food Industry Law and Liability II. Civil Rights and Hospitality and Food Industry Businesses/Workplaces III. Contract Law and the Hospitality and Food Industry IV. Negligence and Hospitality and Food Industry Service Practices V. Guests' and Patrons' Rights VI. Protecting Guests' and Patrons' Property VII. Rights of Innkeepers and Other Service Providers VIII. Liability and Food and Beverage Services IX. Liability and Provision of Recreation Activities and Other Entertainment X. Local, State, Federal, and International Regulation and Licensing
Syllabus