Restaurant and Food Service Management Minor

The Restaurant and Food Service Management Minor prepares students with the skills to be a successful food service manager. This minor prepares students to manage and operate a food production system by developing skills in food sanitation, food preparation skills, menu planning, front and back of the house operations, and responsible alcohol service.

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.