Restaurant and Food Service Management Minor

The Restaurant and Food Service Management Minor prepares students with the skills needed to be successful in today’s ever evolving food and beverage industry. Students will learn food production and beverage service skills, menu planning and the front and back of the house management knowledge needed to be successful in this exciting sector of the hospitality industry.

Required Courses:

HOSP 130 - Food Service Sanitation Credits: 1
HOSP 220 - Food Service Operations Credits: 3
HOSP 330 - Applications of Food Production and Service Credits: 4 (1, 2)
HOSP 402 - Beverage Management Credits: 3
HOSP 403 - Wine and Wine Service Credits: 3
HOSP 413 - Restaurant Food Production and Service Credits: 4 (1, 2)

Total Minor Requirements: 18

(1) Department-specified kitchen food preparation uniform and knife kit are required for lab courses.

(2) Students are required to show proof of approved safe food handling certification.