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 115Culinary Fundamentals3.0
FDSC 100ServSafe1.0
HRM 150Food & Beverage Customer Service3.0
HRM 215Commercial Food Production4.0
HRM 220Purchasing and Cost Controls for the Hospitality Industry3.0
HRM 330Hospitality Marketing and Branding3.0
HRM 415Fine Dining and Services4.0
HRM 435Wine Regions of the World3.0
Total Credits24.0

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