The University of San Francisco: School of Management
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Traditional Undergrad 1
Hospitality Experience 

Hospitality Industry Management Minor for Non-Business Majors

Description

  • Formal knowledge and training in business aspects of the hospitality industry
  • Intense concentration of business and hospitality management class
  • Classes provide a basic foundation and knowledge of the industry
  • Classes enhance a student's competitive "positioning" in seeking management opportunities
  • Hospitality classes are "industry-linked" and have direct industry application
  • All classes are taught by professionals, with a combined total of over 120 years of hands-on industry experience, including management and ownership in aspects of restaurants, hotels, culinary, beverage, sales and marketing, finance, tourism and travel
  • The faculty's network is extensive, their industry knowledge is current, and their enthusiasm and passion for the industry is beyond compare

Curriculum Requirements

20-units minor in Hospitality Industry Management for non-Business majors

8-required business units:

  • BUS 201 Principles of Accounting 1 (4 units)
  • BUS 304 Management and Organization Dynamics (4 units)

12-required Hospitality Industry Management units:

  • BUS 181 Hospitality Professional Development (2 units) (Fall and Spring)
  • BUS 283 Introduction to the Hospitality Industry (2 units) (Fall and Spring)

Then select 8 units from the following:

  • BUS 284 Conference and Events Planning (2 units) (Fall and Spring)
    Prerequisites: BUS 181 & BUS 283
  • BUS 381 Restaurant Management & Culinary Arts (2 units) (Fall)
    Prerequisites: BUS 181 & BUS 283
  • BUS 382 Restaurant Entrepreneurship & Culinary Arts (2 units) (Spring)
  • BUS 383 Greening the Hospitality Industry (2 units) (Fall)
    Prerequisites: BUS 181 & BUS 283
  • BUS 384 Hotel Operations (2 units) (Fall)
    Prerequisites: BUS 181 & BUS 283
  • BUS 387 Beverage Management (2 units) (Fall)
    Prerequisites: Must be 21 years old and taken BUS 382
  • BUS 389 Advanced Culinary (2 units) (Fall and Spring)
    Prerequisites: BUS 381
  • BUS 482 Hospitality Law and Human Resource Issues (2 units) (Fall)
    Prerequisites: BUS 301
  • BUS 483 Marketing & Management of Hospitality Service (2 units) (Spring)
    Prerequisites: BUS 384
  • BUS 487 Catering and Fine Dining Management (4 units) (Spring)
    Prerequisites: BUS 382

Additional Requirements for Graduation

  • Required 400-hour Hospitality industry related work experience
    (Coordinated through Hospitality Management office)