The McLaren School of Management offers Minors in General Business (20 credits) and Hospitality Management (20 credits), for students declaring majors other than business.
The General Business Minor provides the non-business major with a background in business to complement their current field and future careers. The Hospitality Management Minor offers an intensified concentration in business and hospitality management classes in order to provide a basic foundation and knowledge of the industry, thus enhancing a student's competitive "positioning" in this field.
The Minors are reflected on students' transcripts, and require a letter grade and a minimum GPA of "C" (2.0) in the Minor. Students interested in a Business Minor should consult with their advisor in to declare the Minor and to review the specific course requirements and necessary prerequisites for the courses.
General Business Minor Courses (20 credits)
Required (12 credits) — Minor courses may be taken in any order after or concurrently with BUS 201.
- BUS 201 - Principles of Financial Accounting I
- BUS 302 – Marketing Management
- BUS 304- Management and Organizational Dynamics
Elective — Select 8 credits from a wide range of undergraduate 200-400 level Business courses, so long as prerequisites are met.
Hospitality Management Minor (20 credits)
A minimum of 400 hours of professional work experience related to the hospitality field must be completed prior to the student's senior year and is a requirement for the minor.
8 business credits:
- BUS 201 - Principles of Accounting I
- BUS 304 - Management and Organizational Dynamics
12 required Hospitality Management Credits:
- BUS 181 - Hospitality Professional Development
- BUS 283 - Introduction to the Hospitality Industry
Electives — Select 8 credits from the Hospitality Management Curriculum
- BUS 284 - Conference and Events Planning
- BUS 381 - Restaurant Management and Culinary Arts
- BUS 382 - Restaurant Entrepreneurship and Culinary Arts
- BUS 383 - Greening the Hospitality Industry
- BUS 384 - Hotel Operations
- BUS 387 - Beverage Management
- BUS 389 - Advanced Culinary Skills
- BUS 482 - Hospitality Law and Human Resource Issues
- BUS 483 - Hospitality Marketing and Service Management
- BUS 487 - Catering and Fine Dining Management