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. The required courses introduce food service operations from a "front-of-house" perspective and develop the necessary technical skills and fundamental knowledge surrounding restaurant management from service fundamentals to beverage identification, appreciation and management.
Program Requirements
Required Courses: | ||
CULA 115 | Culinary Fundamentals | 3.0 |
FDSC 100 | ServSafe | 1.0 |
HRM 150 | Food & Beverage Customer Service | 3.0 |
HRM 215 | Commercial Food Production | 4.0 |
HRM 220 | Purchasing and Cost Controls for the Hospitality Industry | 3.0 |
HRM 330 | Hospitality Marketing and Branding | 3.0 |
HRM 415 | Fine Dining and Services | 4.0 |
HRM 435 | Wine Regions of the World | 3.0 |
Total Credits | 24.0 |
Additional Information
For more information, please contact:
Paul O'Neill
Assistant Clinical Professor
Department of Food and Hospitality Management
215.571.3619
pgo27@drexel.edu