A minor in hospitality management prepares students with
fundamental knowledge in the management of hospitality operations. The focus of this minor is on hospitality
industry-specific management skills in the areas of employee development,
purchasing, managing, and critiquing food production systems pertinent to the
hospitality industry.
Learning Objectives
Upon the completion of this minor students will be able to:
- Manage through planning, organizing, influencing, and
controlling hospitality operations.
- Communicate effectively and professionally in an oral and
written manner.
- Identify and apply legal and ethical decision making
applied to hospitality organizations.
- Analyze processes to identify efficient food service
systems.
Number of Credits: 18
credits
Required Courses: 15 credits
- HOSP 130 – Food
Service Sanitation – 1cr
- HOSP 150 – Principles
of Hospitality Management – 3cr
- HOSP 256 – Human Resources in the Hospitality
Industry – 3cr
- HOSP 259 – Hospitality Purchasing – 3cr
- HOSP 300 – Critiquing Commercial Restaurants – 1cr
- HOSP 330 – Applications of Food Production and
Service – 4cr
Controlled Electives: 3 credits
- Meet with HOSP academic advisor to determine a
300-level or higher controlled elective that meets curriculum.
For more information, contact Stephen Shiring at sshiring@iup.edu, or stop by the department
office, Ackerman Hall Room 10.
HOSP Minor Application Form (pdf link title: title HOSP
Minor Application spring 2018)