Hospitality Management Minor

Take all of the following:

• HM 170 - Introduction to Hospitality Management (3 units)
• HM 173 - Applied Foodservice Sanitation (1 unit)

Take 15 units selected from the following:

• HM 176 - Fundamentals of Food Preparation (3 units)
• HM 274 - International Hospitality Development (3 units)

•  

• HM 276 - Food Production and Service in Hospitality Management (3 units)

• or

• HM 343 - Food Production Systems for Nutrition and Dietetics Professionals (3 units)

•  

• HM 277 - Cost Control in Hospitality Management (3 units)
• HM 370 - Exploring a Sustainable Food System (3 units)
• HM 371 - Human Resources in Hospitality Management (3 units)
• HM 372 - Hotel and Lodging Management (3 units)
• HM 373 - Hotel and Restaurant Information Technology (3 units)
• HM 374 - Meeting Planning in Hotels and Restaurants (3 units)
• HM 376 - Hospitality Marketing and Service Management (3 units)
• HM 278 - Legal Issues in Hospitality Management (3 units)
• HM 471 - Hotel and Lodging Property Management (3 units)
• HM 472 - Advanced Hotel Administration (3 units)
• HM 473 - Beverage Management (3 units)
• HM 476 - Hotel and Restaurant Financial Management (3 units)

•  

• HM 447 - Foodservice Administration for Nutrition and Dietetics Professionals (3 units)

• or

• HM 477 - Restaurant and Dining Management (3 units)

•  

• HM 479 - Leadership and Strategic Management in Hospitality (3 units)
• HM 492J - Internship in Hospitality Management (3 units)

Note:

Students are responsible to adhere to all prerequisites of courses as designated in the catalog. Certain combinations of classes could require additional units. Please see an advisor for help in making these decisions.