Program type:


On Campus
Est. time to complete:

2-3 semesters
Credit Hours:

Add to your education with a minor in Hospitality Management and learn more about key aspects of the hospitality industry.
From food prep, to tourism, to event management, get a better understanding of this high growth, global industry and receive training in hospitality business skills using the most up-to-date technology.

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Why Earn Minor in Hospitality Management?

Our curriculum provides:

  • A strong emphasis on managerial leadership
  • A combination of theory-based and practical outlooks on core management competencies
  • Unique, hands-on hospitality and management teaching laboratories
  • Leadership and management skills, honed through research, case studies and group projects
  • Opportunities to develop understanding of economic, political, socio-cultural, technological and sustainability dimensions of global hospitality industry

Our students gain the prestige and all the advantages of a university education: solid academic background, learning laboratories, use of modern technology and extensive education in all hospitality business skills.

Hospitality Management Minor Courses You Could Take

Introduction to Professional Food Preparation (3 hrs)
Laboratory-based course designed to familiarize students with professional food preparation principles and techniques. Food Service sanitation, provides training in the regulations and procedures necessary to prevent food poisoning and food-borne diseases in a food service environment.
Orientation to the Hospitality Industry (3 hrs)
Survey of the hotel, restaurant, club and food service industries, including history, scope, organization and career opportunities.
Foundations of International Travel and Tourism (3 hrs)
Travel and tourism examined from global, industry and developmental perspectives. Topics include historical, contemporary and future effects of travel and tourism as related to social, economic, cultural and environmental issues.
Convention and Event Management (3 hrs)
Analysis of the factors to be considered in the successful management of corporate and association meetings, conferences, conventions and special events. Topics include special event planning, budgeting, marketing, arrangements, international considerations and ethics.
Survey of Beverages in the Hospitality Industry (3 hrs)
Examination of wines, beers and distilled spirits with a focus on vinicultural techniques, beer and distilled spirit production and classification, styles of wine and other beverages and theory of wine and food pairing.
Principles of Nutrition (3 hrs)
Introduction to human nutrition in health from an examination of nutrients and body function to food choice and healthful eating behaviors. The connection between nutrition and risk of chronic disease is described with nutrition practices that promote health emphasized. The food environment is examined from the perspective of making informed food choices in a complex marketplace.

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