Restaurant Management Minor

The minor in restaurant management provides a foundation for understanding the global food and beverage industry. Additionally, the required laboratory experience provides students with the opportunity to apply theoretical knowledge in an award-winning full-service restaurant. Applications are available in the HRIM Departmental offices, located in Raub Hall, and reviewed on a rolling basis. This program is not available to students whose major program requires all of the following courses. Students seeking a minor in Restaurant Management may only take one of the required Hotel, Restaurant and Institutional Management courses at another institution. Students must earn a grade of C- or better in all the following required courses:

HRIM 201 Food Principles 3 credits

HRIM 211 Food Principles Laboratory 1 credits

HRIM 218 Beverage Management 3 credits

HRIM 321 Quantity Food Service Management 1 credits

HRIM 325 Quantity Food Service Management Laboratory 2 credits

HRIM 381 Management of Food and Beverage Operations 3 credits

ENTR301 Introductory Entrepreneurship 3 credits

or

HRIM314 Hospitality Entrepreneurship and Venture Creation 3 credits

ACCT 200 Accounting 1 4 credits

(ACCT207 may be substituted)

Total Required Courses 20 credits

Note: Students are also required to complete a minimum of 100 hours of approved hospitality industry employment prior to graduation.