vcc.ca
HOSP 2460: Hospitality Law
Effective date
September 2017
Department
Hospitality Management
School
Hospitality, Food Studies and Applied Business
Description
This course acquaints hospitality management students with a basic knowledge of Canadian law. Topics covered include the legal system, contracts, torts, sale of goods and consumer protection, secured transactions and creditors' remedies and employment law.
This course is part of the full-time Hospitality Management Diploma Program
Credits
3.0
Year of study
2nd Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Describe the legal responsibilities of managers in the hospitality industry
- Apply the legal aspects of the sale of food and nonalcoholic beverages to the hospitality industry
- Describe the origin of common law and the difference between it and statutory law
- Explain the Federal, Provincial and Municipal Acts and their impact on hospitality operations
- Explain the types of licences and current practices and procedures in licensing
- Describe the principles of tort law
- Explain elements of contracts, explicit, implicit contracts and when written contracts should be used
- Compare major forms of business organization including sole proprietorship, partnerships, corporations including the major business and legal implications of each
- Describe the uses of insurance, insurable and uninsurable risk and the implications
- Describe liability insurance and property insurance
- Describe workers compensation insurance and the costs of worker injuries
- Describe human rights legislation and its implications for the hospitality industry
- Evaluate labour concerns, such as personal and sexual harassment
- Discuss the impact of other legislation relevant to the hospitality industry including Employment Standards Act, BC Labour Law, Freedom Of Information & Privacy Act, Canada Health Act, Licensing Local Bylaws
- Apply ethical decision making to human resources management
- Analyze legal issues and communicate the findings effectively
Prior Learning Assessment & Recognition (PLAR)
To learn more about the PLAR pathways for this course review the Hospitality Management Diploma Program Content Guide.
Hours
Lecture, Online, Seminar, Tutorial: 45
Total Hours: 45
Total Hours: 45
Instructional Strategies
Lectures, small group sessions, seminars, case studies and presentations
Grading System
Letter Grade (A-F)
Passing grade
D (50%)
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Participation |
5 |
Class Participation |
|
Project |
10 |
Games |
|
Assignments |
20 |
Two Assignments |
|
Project |
25 |
Analyze and present a legal issue in hospitality and provide a written evaluation of the class presentation |
|
Midterm Exam |
20 |
|
|
Final Exam |
20 |
|
Course topics
- Canadian Legal System
- Human Rights in Canada
- The Law of Contracts
- The Law of Negligence
- Legal issues in the Accommodation Sector, Restaurant Sector and the Beverage Service Sector
- The Innkeeper-Guest Relationship
- Protection of guests and their property
- Ownership and management
- Employees and employment standards
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.