Minor in Restaurant Management
The restaurant industry according to the National Restaurant Association is the nations’ second largest private sector employer with a workforce of 14.4 million. The restaurant management minor is designed for those who are interested in owning or managing a restaurant. The minor is designed to provide a foundation in food and beverage management, entrepreneurship, accounting and cost controls.
Students apply management principles and develop their culinary skills in two experiential learning lab classes in our award-winning fine dining restaurant, Vita Nova. Managing a restaurant involves knowing and serving the needs of your customers and your employees. Gain a foundational understanding of the global food and beverage industry with the restaurant management minor.
Suggested course sequence.
HOSP 211 – Food Principles Laboratory (1 credit)
HOSP 314 – Hospitality Entrepreneurship and Venture Creation
HOSP 321 – Quantity Food Service Management (1 credit)
HOSP 325 – Quantity Food Service Management lab (2 credits)
HOSP 381 – Management of Food and Beverage Operations
HOSP 418 – Beverage Management
ACCT 207 – Accounting
Note: Students are also required to complete a minimum of 100 hours of approved hospitality industry employment prior to graduation.
Industry Experience Requirement
When you graduate, you’ll already have industry experience. The restaurant management minor requires 100 hours of paid work experience in the restaurant industry.
Admission to the Minor
The restaurant management minor is open to students in any major, excluding Hospitality Business Management (HOSP) and Hospitality Industry Management (HSIM).
Admission is subject to seat availability (limit of 25 students per academic year); required minimum cumulative GPA: 2.5.
Applications will be reviewed on a rolling basis. Applications are available at the Department of Hospitality Business Management in Raub Hall.
Learn more about undergraduate admissions requirements, deadlines, tuition and financial aid available to you.