An
American Culinary Federation Accredited Program
Hospitality Management Program
Hpmgt 104
Hospitality Law
Course Information
& Course Calendar
Fall 2004
Professor: Gene Womble
HOSPITALITY MANAGEMENT PROGRAM
An American Culinary Federation Accredited Program
Course Title: Hospitality Laws and Regulations
Course Number: Hospitality Management 104
Course Section Number: 2003
Course
Description:
The study of legal issues relating to commercial food service and lodging
operations—national, state and local in scope. Using both the case method and
specific statues, this class introduces students to general concepts including
the types of law, the nature of agreements and the judicial system, as well as
regulatory agencies and the particular laws they enforce in the hospitality
field.
Class Lecture
Time: Fridays 8:30 – 10:25 a.m.
Professor/Chef Instructor: Gene Womble
Office Telephone: 588-5135
Fax: 209-588-5316
Email: wombleg@yosemite.cc.ca.us
(please note use all lower case & no underline)
Webpage:
http://gocolumbia.org
Classroom: Fir 3
Office location: Manzanita 3
Office hours: Monday
REQUIRED READING
1.) Title: Hotel, Restaurant and Travel Law
Author: Norman G. Cournoyer, Anthony G. Marshall, and Karen L. Morris
Publisher: Delmar
ISBN: 0-13-862640-5
Edition: Fifth
OPTIONAL READING
General
Newspapers concerning legal cases
GRADING
STANDARDS/POLICIES
There
are four areas that make up your final grade.
Please note: You must pass
all of the areas below to receive a passing grade in the class. This means if
you fail or receive a D in any area you will fail the class. Remember, a
passing grade is considered to be a C.
PERCENTAGE
OF FINAL
GRADE
1.
LECTURE 35%
Minimum acceptable grade to pass this area is a C. This means 70% or better
2.
ASSIGNMENTS
30%
Minimum acceptable grade to pass this area is a C. This means 70% or better
3.
TESTS
35%
Minimum acceptable grade to pass this area is a C. This means 70% or better
4. OPTIONAL OUTCOMES 4 POINTS
You must get five points from this area to pass the class.
Please read the following explanations for
each area that makes up your final grade.
1. Lectures: You may receive a maximum of
6 points for lectures. There are no “make ups” for a missed lecture.
Grading standard – In order to receive the maximum allowable points you must do the following.
· Participate in the lectures by asking questions.
· Turn in all assignments if required in class.
· Participate as a team member during class projects and discussions.
This area is 35%
of your final grade
2. Assignments: Your assignments are graded
on the traditional percentage method. If you turn in late work it will receive
11 points off per day for a total of 50 points for each assignment.
This area is 30% of your final grade
3. Tests: You have a midterm
and a final. There may some spot quizzes during the semester.
Please note: There are no make ups, if you feel you have an extenuating circumstance that will prevent you from taking a quiz or test you must clear it with Chef Womble prior to the test or there will be no make up.
Dates midterm and final will be given are in your
syllabus.
This area is 35%
of your final grade
Legend for grading
system.
90 – 100 % = A
80 – 89.99% = B
70 – 79.99% = C
60 – 69.99% = D
60% and below, well you guess…
I
use “Micro Grade” grade book which calculates your final grade based on these
areas. I encourage you to get printouts of your grade status during the
semester so you always know where your grade stands.
SPECIAL NOTES FOR 104
1. All assignments must be
turned in or you may receive the grade equivalent to your final cumulative
assignment grade for the semester.
2. Cell phones and pagers are
to be off during lecture or lab times.
3. Please, remember to ask
questions or come by to see me during office hour if you need assistance or
make an appointment. Thank you for being part of the hospitality management
program.
ASSIGNMENTS:
1. All outside class assignments are due at the
beginning of the next lecture.
2. All outside class assignments are required
to have the following:
- NAME:
- TITLE OF ASSIGNMENT:
- DATE DUE:
- ASSIGNMENTS ARE TO BE
STAPLED IF NECESSARY:
Name,
Title, and Date are to be in the upper right hand corner of the title page of
the assignment you are working on.
3. I will deduct one point for each of these items that are missing.
4. You have four ways to turn in assignments, 1.Email, 2. Fax, 3. In Class, 4. U.S.Mail, however, all assignments are due at the beginning of the next lecture day after they are assigned. They are considered late if not turned in by this time.
5. It is your
responsibility to drop the course if you feel it is necessary.
Keep all assignments so you can match them up with
your grade print out!!!!!!!!
Recommendations for success
in this class
1. Get involved in a study
group as soon as possible.
A FEW POINTS TO REMEMBER:
1.
This syllabus is subject to change, sometimes without notice!!!!!!!!!!!!
2.
I reserve the right to adjust this syllabus as necessary.
Fall 2004 Course Calendar/Syllabus
HPMGMT 104
WEEK 1:
Lecture Topics:
·
Introductions
·
Expectations of the class
·
History of the profession
·
Your Grant……how it works for you.
·
The Chef Speaks?
·
Summary of chapters explanation
·
Chapter Introductions
·
Chapter 1 – An Introduction
Handouts
- Syllabus
Assignments
- Chp 1, prepare a summary, remember this is required
of every chapter.
WEEK 2: 9/10/04
Lecture
Topics
Chef
Speaks
Wrap up of chapter 1
Chapter
2
Assignments
- Chapter 2 - Legal Procedures
WEEK 3:
Lecture
Topics
Chef Speaks
Chapter 3
Assignments
Chapter
3
Additional Items
WEEK 4:
Lecture
Topics
Chef
Speaks
Chapter 3
Assignments
Chapter 4
Additional
Items
WEEK 5:
Lecture Topics
Chef
Speaks
Chapter
4
Handouts
Assignments
Chapter 5 & 6
Additional
Items
WEEK 6:
Lecture
Topics
Chef
Speaks
Chapter 5 & 6
Assignments
Chapter
7
Additional
Items
WEEK 7:
Lecture
Topics
Chef
Speaks
Wrap up of 5 & 6, Introduction to Chp 7
Review
for Midterm
Handouts
Assignments
Chapter 8
WEEK 8:
Lecture
Topics
Midterm Exam
Assignments
Chapter
9
WEEK 9:
Lecture
Topics
Chef
Speaks
Chapter 8 & 9
Assignments
Chapter 10
WEEK 10:
Lecture
Topics
Chef
Speaks
Chapter
10
Handouts
Assignments
Chapter 11
WEEK 11:
Lecture
Topics
Chef
Speaks
Chapter 11
Handouts
Assignments
Chapter 12
WEEK 12:
Lecture
Topics
Chef
Speaks
Chapter 12
Additional
Items
Handouts
Assignments
Chapter 13
WEEK 13:
Lecture
Topics
Chef
Speaks
Chapter 13
Handouts
Assignments
Chapter 14
WEEK 14:
Lecture
Topics
Chef
Speaks
Chapter 14
Handouts
Assignments
Chapter 15 & 16 ( I will let you know if we can get this far prior to doing
this assignment)
Additional
Items
- No past assignments
accepted after this class lecture.
Week 15:
Lecture
Topics
·
Final exam in class
Have
a wonderful winter break. You deserve
it! Thank you for being part of this
class.
OPTIONAL OUTCOMES
A REQUIREMENT
- Perfect Attendance = 1 pt
- Observe a portion of a trial and write a one page
paper on how this changed your perception of law. = 1 pt
- Interview a business lawyer about what his/her
advice concerning liability in the hospitality industry and what you need
to be aware of. = 2 points
- Research what legal services are available to you
as it relates to the hospitality industry. Write a one page paper on the
services and how they would be applicable to you. = 1 point.
- Additional outcomes as approved by the
Instructor. 1-3 points.
Please ask any questions
ahead of time prior to a disaster happening.
Turn
in your outcomes on the due date, I do not accept late
optional outcomes.
THIS PROJECT IS DUE WEEK 13
L.U.