PGHM 272 Hospitality Law outlines Canadian Law applicable to the hospitality industry, identifies areas where there may be potential legal challenges, and discusses rights and liabilities relative to relationships within the hospitality industry. Topics include constitutional law, the common law of contract, definition of hotels and related establishments, safety of guests and torts, care of guests' property, sale of food and alcohol, insurance and hotel keeper's compensation.
Crosslisted: RHOT 272, PGCM 272
Accessibility Services Notice
Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.Course Details| Total number of weeks | 15 |
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| Total Credits | |
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| Total Hours | 45 |
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Typical hours per week breakdown| Lecture | 3 |
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Learning Outcomes
Upon successful completion of this course, the learner will be able to:
- apply the principles of criminal, civil, contract, and tort law relevant to the hospitality industry.
- apply legal terminology and basic law concepts to situations relating to the hospitality industry.
- apply the government legislation that impacts hospitality operations, including the: a) Occupiers Liability Act, b) Hotel Keepers Act, c) Hotel Guest Registration Act, d) Food and Drugs Act, e) Sale of Goods Act, f) Public Health Act, g) Liquor Control Licensing Act, and h) Food Donor Encouragement Act.
- describe the legal responsibilities of managers in the hospitality industry.
- describe insurable risk, liability implications, and the use of insurance relating to the hospitality industry.
- describe how policy and procedure can reduce adverse effects and create equitable standards with Indigenous Peoples and other designated groups under Canadian laws.
- present a case study of a hospitality related court decision that demonstrates how the law was applied and analyzes the court finding from both the plaintiff and defendant point of view.
- reflect on how policy and procedure support or hinder the efforts of reconciliation and decolonization in the hospitality industry.
Grading Table
| Percentage |
Letter Grade |
GPA |
| 95 - 100 |
A+ |
4.33 |
| 90-94 |
A |
4.00 |
| 88-89 |
A- |
3.67 |
| 85-87 |
B+ |
3.33 |
| 80-84 |
B |
3.00 |
| 78-79 |
B- |
2.67 |
| 75-77 |
C+ |
2.33 |
| 70-74 |
C |
2.00 |
| 68-69 |
C- |
1.67 |
| 65-67 |
P |
1.00 |
| 64 and below |
F |
0.00 |
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.