FSM410 Operational Ethics and Legal Issues

Food Service Management Department

Course Description: This course discusses the tools you need to protect your foodservice operation from legal exposure from a variety of customer and staff interactions. In addition, this course takes a comprehensive approach on how to recognize and analyze ethical dilemmas–giving front line management a strong foundation for making decisions based on sound ethical principles. Students will learn the critical legal aspects of foodservice operations, evaluate situational scenarios to help prepare managers to make the right decisions during challenging situations, and explore the questions of ethics in foodservice operations.

Credit Hours: 3.00

Prerequisites: None

Corequisites: None