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Learning Commons
Learning Commons
Learning Commons
Canadian Hospitality Law
Canadian Law Dictionary
This most recent edition has been updated to reflect Canadian federal and provincial law with particular attention to developments in Aboriginal justice, the Canadian Charter of Rights and Freedoms, criminal law, evidence, intellectual property, international law, and police powers. This book is supplemented with information on relevant source materials, particularly in cases and statutes. It defines important legal terms, describes the Canadian court system, and presents the Canadian Charter of Rights and Freedoms in its entirety.
Human Resources in the Food Service and Hospitality Industry
Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
Introduction to Tourism and Hospitality in BC: Chapter 11. Risk Management and Legal Liability
Learning Objectives:
Define the concepts of risk and risk management
Apply the four steps of a risk management process to a tourism operation
Identify potential liabilities and develop mitigation strategies to minimize the impact of these
Identify the four elements of a negligent action
Describe the components of a valid contract under Canadian contract law
Appraise the statutory requirements for a tourism or hospitality operator as required in BC
Demonstrate a working knowledge of occupational health and safety in tourism
