Hospitality Management Minor

Students gather around a table for a meeting in a dining area

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:

  1. Manage through planning, organizing, influencing, and controlling hospitality operations.
  2. Communicate effectively and professionally in an oral and written manner.
  3. Identify and apply legal and ethical decision making applied to hospitality organizations.
  4. 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, or stop by the department office, Ackerman Hall Room 10.

HOSP Minor Application Form (pdf link title: title HOSP Minor Application spring 2018)