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: | 12 | |
| HSP 100 | INTRODUCTION TO HOSPITALITY | 4 |
| HSP 330 | RESTAURANT OPERATIONS | 4 |
| HSP 332 | BEVERAGE MANAGEMENT | 4 |
| Select eight credit hours from the following: | 8 | |
| HOSPITALITY LEADERSHIP & SELF DEVELOPMENT (1) | ||
| HOSPITALITY LEADERSHIP & TEAMS (1) | ||
| HOSPITALITY LAW, ETHICS & RISK (1) | ||
| MANAGING PEOPLE & THE CHICAGO UNION ENVIRONMENT (1) | ||
| FOODSERVICE PURCHASING | ||
| INTERNATIONAL WINE EDUCATION & MANAGEMENT | ||
| SPECIAL TOPICS IN HOSPITALITY (The Business of Craft Beer or Restaurant Entrepreneurship) | ||
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These courses are each 2.0 quarter hours
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.