Syllabus_Fall_09

Syllabus_Fall_09 - HRIM 355 Prof. John M. ODonnell...

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HRIM 355 HOSPITALITY LAW FALL 2009 Prof. John M. O’Donnell 228 Mateer 863-8025 E-mail: [email protected] CLASS MEETING TIME : T-Th 2:30-3:45 104 Keller OFFICE HOURS : Mon. 2:00-4:00; Tue.-Thurs. 1:00-2:00; Wed. 10:30-12:00 and 2:00-4:00 or by appointment (I am in the office much of the time when I am not in a class. Please stop by!) REQUIRED TEXT : Hotel, Restaurant and Travel Law . 7th Edition c. 2004 by Cournoyer, Marshall, and Morris. CLICKERS : Every student is required to have their own “Clicker” and to bring it to every class. The Clicker will be used for in-class quizzes and to account for attendance (in every class, beginning on Monday of the second week of class). Coming to class without a Clicker is the same as being absent from class. “I forgot my Clicker” will not be accepted as an excuse for a missed class. COURSE OBJECTIVE : Every employee in every business, and particularly managers, has the potential to create or impose legal liabilities for themselves and their employers. The law affects every discipline, every job, every industry. A basic understanding of various areas of the law, and how the legal system works, is a critical skill set for managers at all organizational levels. At the completion of this course, students should: Understand how the legal system works in the United States and how it relates to the operation of a hospitality business Demonstrate an understanding of the basic elements of contracts, torts, and various areas of law that specifically relate to various business operations Be able to collect and evaluate the information necessary to make sound decisions that will reduce potential legal liability and assure compliance with laws that affect the operation of a hospitality business Apply basic principles of analytical thinking and problem solving when examining legal issues in the hospitality industry Demonstrate personal and professional standards for ethical decision-making and social behavior in managing a business GRADING CRITERIA 1. EXAMINATIONS -- 5 (including cumulative final exam) @ 15% EACH 90% 2. QUIZZES/ATTENDANCE -- “Quiz” questions will be asked using student “Clickers” at 1
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the beginning and end of most class periods. Quizzes will be based on readings from the text and from class lectures and notes. The quiz score will be the percentage of correct answers to 75% of the questions asked throughout the semester (Example: If total # of questions = 100, and you answer 60 correctly,
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This note was uploaded on 09/28/2009 for the course HRIM 355 taught by Professor O'donnell during the Fall '09 term at Penn State.

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Syllabus_Fall_09 - HRIM 355 Prof. John M. ODonnell...

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