Culinary Management - CM 109
3 Credit Hours3 Lecture Hours
This course provides students with an overview of the general concepts of law as it relates to the hospitality industry. Contract, property, employee, guest, insurance, food and beverage responsibility and business operating structure issues will be covered. The emphasis will be on restaurant law, but applicability to other aspects of hospitality law, such as catering and hotel management, will be explored.
(A requirement that must be completed before taking this course.)
Upon successful completion of the course, the student should be able to:
- Classify principles of law as they apply to the hospitality industry.
- Ascertain the basic aspects of contract formation.
- Analyze basic property rights issues and the formation of deeds, warranties and leases.
- Characterize employer-employee relations.
- Categorize the legal rights of guests.
- Explain the legal rights of guests.
- Interpret the law as it applies to the service of foods and beverages.
- Examine the legal process of law.
- Interpret the basic business operating structures available to the hospitality industry.
- Explain the basic business operating structures available to the hospitality industry.
- Identify insurance's role as it applies to the hospitality industry.
| ||109||119177||Hospitality Law||MC||3||Rintz M||5/10/0||Open||$12.00||M 06:00 PM-08:54 PM LA460
Key: Day of the Week
- T = Tuesday
- R = Thursday
- S = Saturday
- X = Sunday