Available to all students, the focus of this minor is to give broad exposure to the scale and scope of the foodservice and beverage management industry, and to enable students to explore topics such as purchasing and cost controls, foodservice, wine education, craft beer education, and restaurant entrepreneurship in some depth.
Course Requirements
A student minoring in Food & Beverage is required to complete the following courses totaling at least 20.0 hours:
Course List | Course | Title | Quarter Hours |
| 12 |
| HSP 100 | INTRODUCTION TO HOSPITALITY | 4 |
| HSP 330 | RESTAURANT OPERATIONS | 4 |
| HSP 332 | BEVERAGE MANAGEMENT | 4 |
| 8 |
HSP 203 | HOSPITALITY LEADERSHIP & SELF DEVELOPMENT (1) | |
HSP 204 | HOSPITALITY LEADERSHIP & TEAMS (1) | |
HSP 207 | HOSPITALITY LAW, ETHICS & RISK (1) | |
HSP 208 | MANAGING PEOPLE & THE CHICAGO UNION ENVIRONMENT (1) | |
HSP 331 | FOODSERVICE PURCHASING | |
HSP 333 | INTERNATIONAL WINE EDUCATION & MANAGEMENT | |
HSP 398 | SPECIAL TOPICS IN HOSPITALITY (The Business of Craft Beer or Restaurant Entrepreneurship) | |
Graduation Requirements
All Hospitality Leadership (HSP) courses and any other courses used toward the minor must be completed with a minimum grade of C- (or PA where specified) and with a combined GPA of 2.000 or higher.
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