Minor in Hospitality Management
About the Minor
The minor in Hospitality Management is designed for students pursuing a variety of majors who also have an interest in the operational side of the culinary and hospitality industry. Students pursuing this minor explore topics such as fine dining, customer service excellence, food and beverage management, and marketing strategies within the service sector. Real-world applications are introduced in coursework to develop problem-solving, communication, and leadership skills.
Admission Requirements
Students are required to declare a major before declaring a minor. Students admitted directly into a specific major at the time of matriculation may declare a minor beginning in their second semester. All requirements for the minor must be completed either concurrently with or prior to the completion of the primary major requirements. This ensures that students fulfill the expectations of their primary field of study while completing any additional areas of academic specialization.
Minor Requirements
| Required Courses | ||
| CULA 1110 | Culinary Fundamentals I | 3.0 |
| CULA 2215 | Foodservice Lab: Lunch | 3.0 |
| CULA 4416 | Foodservice Lab: Dinner | 3.0 |
| HRM 3300 | Cost Controls and Procurement | 3.0 |
| HRM 4435 | Wines of the World I | 3.0 |
| Electives | 3.0 | |
| Select one (1) of the following: | ||
| Food Marketing | ||
| Fundamentals of Beer | ||
| Spirits and Mixology | ||
| Total Credits | 18.0 | |
Additional Information
For more information about this program, please contact the College of Nursing and Health Professions.
LEARN MORE