The minor in Hospitality and Event Management provides a rigorous and flexible curriculum for students interested in various aspects of hospitality and event management. The minor will enhance students' understanding of hospitality and event management and broaden career opportunities. The flexibility of the minor allows students to tailor the minor to numerous aspects of hospitality segments including lodging, restaurants, tourism, customer services, recreation, transportation, meetings, and events.
Learning Objectives
Upon successful completion, students will be able to:
- Demonstrate an understanding of five management functions related to hospitality operations: (1) planning, (2) organizing, (3) staffing, (4) directing, and (5) controlling.
- Apply critical thinking and problem-solving skills within hospitality operations.
- Exercise leadership and team management skills necessary for success in a diverse and changing business landscape.
Effective Fall 2025
Students must satisfactorily complete the total credits required for the minor. Minors and interdisciplinary minors require 12 or more upper-division (300- to 400-level) credits.
Additional coursework may be required due to prerequisites.
| Code | Title | Credits |
|---|---|---|
| Required Course: | ||
| RRM 101 | Hospitality and Event Industry | 3 |
| Select a minimum of 6 credits from the following: | 6 | |
| Hotel Operations | ||
| Introduction to Culinary Travel | ||
| Introduction to Event Management | ||
| Select a minimum of 12 credits from the following: | 12 | |
| Foodservice Systems Purchasing and Operations | ||
| Food, Society and Social Media | ||
| Food, Beverage, and Labor Cost Control | ||
| Hospitality Marketing | ||
| Culinary Tourism and Hospitality Management | ||
| Entrepreneurship in Hospitality | ||
| Leadership in the Hospitality Industry | ||
| Event Planning and Production | ||
| Program Total Credits: | 21 | |