HMGT 201 - Lodging and Food Service Law

(R only)

History of laws governing innkeeping from early times to present; host responsibilities to guest and guest to innkeeper; protection of guest’s health, life, and safety; theories of innkeeper’s liability for negligence, evictions, crimes, dangers, and accidents; lien rights; equitable charges; house rules and regulations. Assessment Level(s): ENGL 101 /ENGL 101A , READ 120 . Three hours each week. Formerly HM 201.

3 semester hours

Course Outcomes:
Upon course completion, a student will be able to:

Summarize the evolution of the laws of innkeepers and constitutional law.
Explain the differences between criminal and civil law.
Discuss the concepts of contract law as they apply to reservations, registration, and catered functions.
Describe how civil torts are applied to inn keeping situations.
Summarize the importance of preventive measures to minimize the risk of civil actions by guests, licensees, invitees, and unwanted third parties.
Explain why ownership and management must be committed to safety and security programs.
Describe the moral, ethical, and legal reasons for serving food that is fit for human consumption.
Recall the provisions of the UCC as well as state and local laws governing the manufacture, sale, and service of food.
Explain the concepts of Dram Shop and third party liability laws and the responsibilities imposed upon any establishment that sells alcoholic beverages.
Summarize the legal licensing requirements imposed on lodging and food service establishments by state and local governments.

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