FSM410 Operational Ethics and Legal Issues

College of Culinary Arts Food Service Management Department

Course Description: This course examines the legal and ethical principles that help foodservice professionals protect their operations from legal exposure arising from customer and staff interactions. Students will develop a foundation for recognizing and analyzing ethical dilemmas and making informed decisions based on sound ethical principles. The course addresses critical legal considerations in foodservice operations and provides opportunities for students to evaluate situational scenarios that prepare managers to navigate challenging workplace situations. Students will also explore ethical issues in foodservice operations and apply legal and ethical principles to support responsible management decision-making.

Credit Hours: 3.00

Prerequisites: None

Corequisites: None