College of Business > Academics > School of Hospitality & Sports Business > Majors & Minors > Food & Beverage Management Minor

Food & Beverage Management (Minor)

Business program

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 Title Quarter Hours
Select twelve credit hours from courses in the Hospitality Business Foundation:
HSB 100INTRO TO HOSPITALITY, TOURISM & SPORTS BUSINESS4
HSB 330RESTAURANT OPERATIONS4
HSB 332BEVERAGE MANAGEMENT4
Select eight credit hours from the following:8
HSB 203
HOSPITALITY & SPORTS BUSINESS LEADERSHIP & SELF DEVELOPMENT 1
HSB 204
HOSPITALITY LEADERSHIP & TEAMS 1
HSB 207
HOSPITALITY & SPORTS BUSINESS CRISIS MANAGEMENT 1
HSB 208
STRATEGIC TALENT MANAGEMENT 1
HSB 331
FOODSERVICE PURCHASING
HSB 333
INTERNATIONAL WINE EDUCATION & MANAGEMENT
HSB 335
CRAFT BEER EDUCATION AND MANAGEMENT
HSB 398
SPECIAL TOPICS (when Food & Beverage related)
IB 350
INTERNATIONAL BUSINESS SEMINAR (Hospitality-led programs only)
1

These courses are each 2.0 quarter hours

Graduation Requirements

All Hospitality & Sports Business (HSB) 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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