| 12/27/2024 9:41:34 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
HOSP 68 | Title:
HOSPITALITY LAW |
|
| Full Title:
Hospitality Law |
| Last Reviewed:10/23/2023 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 3.00 | Lecture Scheduled | 3.00 | 17.5 max. | Lecture Scheduled | 52.50 |
| Minimum | 3.00 | Lab Scheduled | 0 | 6 min. | Lab Scheduled | 0 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 3.00 | | Contact Total | 52.50 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 105.00 | Total 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:
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In this course, students will 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:
Limits on Enrollment:
Schedule of Classes Information
Description:
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In this course, students will 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:
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: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
| |
| IGETC: | Transfer Area | | Effective: | Inactive: |
| |
| CSU Transfer: | Transferable | Effective: | Fall 2018 | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| C-ID: |
| CID Descriptor: HOSP 150 | Hospitality Law | SRJC Equivalent Course(s): HOSP68 |
Certificate/Major Applicable:
Both Certificate and Major Applicable
COURSE CONTENT
Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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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:
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At the conclusion of this course, the student should 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
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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
X. Traveler's Rights
A. Air passenger rights - U.S. Department of Transportation
1. U.S. Department of Transportation
2. European Union
3. Association of Asian Pacific Airlines
4. Global Africa Aviation
Assignments:
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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. 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 | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
10 - 20% |
| Class activities | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
40 - 50% |
| Chapter quizzes and exams | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
0 - 10% |
| Participation | |
Representative Textbooks and Materials:
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Understanding Hospitality Law. 5th ed. Jeffries, Jack and Brown, Banks and McDermott, Will. Educational Institute. 2012 (classic).
Hospitality Law. 5th ed. Barth, Stephen. Wiley. 2017 (classic).
Hotel, Restaurant, and Travel Law, a Preventative Approach. 7th ed. Morris, Karen. Kendall Hunt. 2022.
Open Education Resource:
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