FSVC 210 - Hospitality Law

3 Credits: (3 lecture)

Course Description
This course provides a general knowledge of the law as it applies to the hospitality industry. Content includes proactive management strategies to ensure compliance with hospitality laws and regulations.  

Note Fall semester only.

Text
Morris, K. L. & Ohlin, J. B. (2022).  Hotel, restaurant, and travel law: A preventive approach (9th ed.).  Dubuque, IA: Kendall Hunt.

Objectives
The student will be able to: 

A. Identify federal laws that act as models for state and local laws and regulations in hospitality operations. 

B. Explain the foodservice/hotel’s liability for the safety of guests and their property. 

C. Discuss the hospitality manager’s role in maintaining security and preventing crime. 

D. Explain the legal rights and duties of employers and employees. 

E. Define the elements of a contract. 

F. Explain the legal significance of a franchise operation. 

G. Identify the various purposes of bankruptcy and reorganization. 

H. Describe various methods for settling legal disputes.

Content
A. Hospitality Operations and Government Regulations 

B. Foodservice/Hotel Liability for Safety of Patrons and their Property 

C. Employer/Employee Administrative Issues 

D. Contracts in the Hospitality Industry 

E. Forms of Business Organizations 

F. Franchising, Bankruptcy, and Reorganization 

G. The Court System and Out-Of-Court Settlements

Student Evaluation
The student’s final grade will be determined through quizzes, individual assignments, team-based activities, and exams.