A review of statutes, regulations and case law and their application to hospitality and tourism operations. Topics covered include: basic legal principles and procedures; the hotel-guest relationship; laws regarding food and beverage operations; legal standards of employee contracts; government regulations; management and franchise agreements; and commercial and case law. Emphasis is placed on understanding negotiations, mediation, arbitration, and contract relationships between unions and management, as well as hospitality and tourism vendors, suppliers, and concessionaires.
Continuing Education Units (CEU) :