HFT 2600 - Hospitality Law

Hospitality and Tourism Department

Credit(s): 3
Contact Hours: 47
Effective Term Fall 2007 (385)

Course Description

This course is designed to acquaint students with the legal aspects of hotel, food and travel acquisition. The student will learn: historical legal definitions and the court system; the legal relationships of the innkeeper-guest; the legal obligations of a hotel to a guest; the "duty" owed guests by the owner; the liabilities and right of restaurateurs and beverage operators and emerging areas of concern.

Learning Outcomes and Objectives

  1. The student will learn the historical framework, and legal aspects of hotel, food and travel operations by:
    1. defining the history of hospitality law, common law, and civil law.
    2. describing civil rights laws relating to hotel and restaurants and how they affect daily operations.
    3. explaining standard statues, uniform statues, common law and case study as a part of law.
    4. explaining the origins of the innkeeper-guest relationship.
  2. The student will learn the legal relationship of the innkeeper-guest by:
    1. defining the innkeeper-guest relationship.
    2. listing the conditions that establish the relationship.
    3. explaining how to limit on innkeeper-guest relationship.
    4. describing how to terminate the innkeeper-guest relationship.
    5. listing the legal conditions of banquets and other functions.
  3. The student will learn the legal obligations of a hotel to guests by:
    1. describing mutuality in a contract.
    2. explaining documentation of offer.
    3. listing the penalties for failure to perform contract.
    4. describing the statue of fraud as it relates to the innkeeper-guest.
    5. describing the circumstances when a contract is unenforceable.
  4. The student will learn the duties owed to guests by:
    1. listing the duties owed guests in room conditions.
    2. describing what duties the operators have in public areas.
    3. explaining duties owed guests in outside areas, swimming pools, and specific duties to minors.
    4. explaining how security can be a positive condition in hotel “duties”.
  5. The student will learn the liabilities and rights of restaurateurs and beverage operators by:
    1. describing the uniform commercial code.
    2. defining what is wholesome food.
    3. listing and describing guide ratings and reviews.
    4. describing the liability when patrons are injured by other patrons.
    5. listing existing liability limiting statutes.
  6. The student will learn the emerging areas of concern for the hospitality industry by:
    1. explaining “truth-in-menu” policies.
    2. creating an emergency plan for a hospitality operation.
    3. describing equal employment and sexual harassment.

Criteria Performance Standard

Upon successful completion of the course, the student will, with a minimum of 80% accuracy, demonstrate mastery of each of the above stated objectives through classroom measures developed by individual course instructors.

History of Changes

3 Year Review 2003. 3 Year Review 2007.
C&I Approval: 10/12/1999, BOT Approval: 11/16/1999, Effective Term: Fall 2007 (385)

Related Programs

  1. Event Planning Management (EVENT-CT) (580) (Active)
  2. Food and Beverage Management (FBM-CT) (535) (Active)
  3. Hospitality and Tourism Management (HMGT-AS) (640) (Active)
  4. Rooms Division Management (RDM-CT) (535) (Active)