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 |
| |
| HSB 100 | INTRO TO HOSPITALITY, TOURISM & SPORTS BUSINESS | 4 |
| HSB 330 | RESTAURANT OPERATIONS | 4 |
| HSB 332 | BEVERAGE MANAGEMENT | 4 |
| 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) | |
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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