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 100 | INTRO TO HOSPITALITY, TOURISM & SPORTS BUSINESS | 4 |
| HSB 330 | RESTAURANT OPERATIONS | 4 |
| HSB 332 | BEVERAGE MANAGEMENT | 4 |
| Select eight credit hours from the following: | 8 | |
| HOSPITALITY & SPORTS BUSINESS LEADERSHIP & SELF DEVELOPMENT 1 | ||
| HOSPITALITY LEADERSHIP & TEAMS 1 | ||
| HOSPITALITY & SPORTS BUSINESS CRISIS MANAGEMENT 1 | ||
| STRATEGIC TALENT MANAGEMENT 1 | ||
| FOODSERVICE PURCHASING | ||
| INTERNATIONAL WINE EDUCATION & MANAGEMENT | ||
| CRAFT BEER EDUCATION AND MANAGEMENT | ||
| SPECIAL TOPICS (when Food & Beverage related) | ||
| 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.