SRJC Course Outlines

12/1/2020 4:20:01 PMHOSP 68 Course Outline as of Spring 2020

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  HOSP 68Title:  HOSPITALITY LAW  
Full Title:  Hospitality Law
Last Reviewed:11/13/2017

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled3.0017.5 max.Lecture Scheduled52.50
Minimum3.00Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total52.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  105.00Total Student Learning Hours: 157.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:
Untitled document
This course is designed to cover basic principles of contracts, liability, and labor as they apply specifically to the hospitality industry.  Lecture and discussions are enhanced by industry guest speakers and industry visits.

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
This course is designed to cover basic principles of contracts, liability, and labor as they apply specifically to the hospitality industry.  Lecture and discussions are enhanced by industry guest speakers and industry visits.
(Grade Only)

Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:CSU;
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:TransferableEffective:Fall 2018Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:
 CID Descriptor: HOSP 150 Hospitality Law SRJC Equivalent Course(s): HOSP68

Certificate/Major Applicable: Certificate Applicable Course



COURSE CONTENT

Student Learning Outcomes:
Upon completion of the course, students will be able to:
Untitled document
1.  Identify government agencies that regulate the hospitality industry
2.  Differentiate between various forms of contractual relationships in the hospitality industry.
3.  Identify a variety of laws that impact human resources management in hospitality
 

Objectives: Untitled document
Upon completion, students will be able to:
1. Apply knowledge of the legal relationship and considerations hotel, restaurant, travel and
    tourism companies face during daily operations.
2. Be familiar with general laws regarding food, food service, and alcohol
3. Define legal aspects of property management.
4. Define the role of the Local, State and Federal Regulatory Agencies
5. Define different forms of ownership for hospitality business structures.

Topics and Scope
Untitled document
I. Government Agencies
    A. Federal regulatory and administrative agencies
    B. State regulatory and administrative agencies
    C. Local regulatory and administrative agencies
    D. Regulatory interaction and oversight impacting travel and tourism
    E. Managing conflict regulations
    F. Responding to an inquiry
    G. Monitoring regulatory change
II. Hospitality Business Structures
    A. Common hospitality organizational structures
    B. Common hospitality operating structures
    C. The agency relationship
III. Contract Basics
    A. Introduction to contracts
    B. Components of an enforceable contract
    C. The uniform commercial code
    D. Preventative legal management and contracts
IV. Legally Managing Properties
    A. Right to privacy law
    B. Torts
    C. Purchasing property
    D. Financing the purchase of property
    E. Leasing property
    F. Respecting intellectual property
V. Legally Selecting Employees and Managing
    A. Employee selection
    B. Discrimination in the selection process
    C. Verification of eligibility to work
    D. The employment relationships
    E. Workplace discrimination and sexual harassment
    F. Family and medical leave act
    G. Compensation
    H. Managing employee
    I. Unemployment claims
VI. General Laws Regarding Food, Food Service, and Alcohol
    A. Serving Food
    B. Truth in menu laws
    C. Serving alcohol
VII. Safety and Security
    A. Importance of a protected environment
    B. Safety and security programs: four-step safety and security management method
    C. Crimes against hospitality businesses
    D. Crisis management programs
VIII. Ethics
IX. Nepotism

Assignments:
Untitled document
1. Weekly reading assignments (approximately 40-60 pages)
2. Case study analyses of any one of the following: hotel, winery or restaurant visit
3. Written assignments
4. In-class activities including group work, role playing, case study discussions, etc.
5. Chapter quizzes and Exams (10 - 15)

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
20 - 30%
Written assignments
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 30%
Case study analyses assignments
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 20%
In-class assignments
Exams: All forms of formal testing, other than skill performance exams.Exams
40 - 50%
Quizzes, Final
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
0 - 10%
Class discussions and participation


Representative Textbooks and Materials:
Untitled document
Understanding Hospitality Law. 5th ed. Jeffries, Jack and Brown, Banks and McDermott, Will. Educational Institute. 2012 (classic)
Hospitality Law. 4th ed. Barth, Stephen. Wiley. 2011 (classic)
Hotel, Restaurant, and Travel Law, a Preventative Approach. 7th ed. Morris, Karen and Cournoyer, Norman and Marshall, Anthony. Cengage. 2007 (classic)

Print PDF