12/21/2024 10:21:21 AM	HOSP 68 Course Outline as of Spring 2020	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:

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:

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:	Transferable	Effective:	Fall 2018	Inactive:
UC Transfer:		Effective:		Inactive:
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:

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:

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

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:

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:

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)

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