Hospitality Management (Minor)

Hospitality Management (Minor)

food prep

Hospitality Management Minor is offered as a professional educational opportunity for students as an entree to the world's largest industry, hospitality and tourism. Students pursuing the minor will have opportunities to interview with major hospitality companies for staff and management training positions. In addition, students will be better able to secure meaningful working experiences in the industry during their college career as they progress towards the minor.

The minor is comprised of five required courses. The courses have been selected to ensure all students have a well-rounded learning experience that will strengthen their ability to succeed.

Contact

  • The Hospitality Management Program has a goal of educating students who will become stronger and more engaged hospitality industry professionals with the potential to be highly competitive in the global business arena.
    The Hospitality Management Program has a goal of educating students who will become stronger and more engaged hospitality industry professionals with the potential to be highly competitive in the global business arena.
  • During the academic year, Advanced Food and Beverage students majoring in Hospitality Management delight the community with their "Dinner and Brunch series". It's an opportunity for students to apply fundamentals learned through classes in the Hospitality Management Program.
    During the academic year, Advanced Food and Beverage students majoring in Hospitality Management delight the community with their "Dinner and Brunch series". It's an opportunity for students to apply fundamentals learned through classes in the Hospitality Management Program.
  • A panel discussion that included Peter Paul, proprietor of Peter Paul Wines, and benefactor of the Peter T. Paul College of Business and Economics, Jeff Morgan and Daniel Moore, co-winemakers for Peter Paul Wines, Nelson Barber, associate professor, department of hospitality management, and David...
    A panel discussion that included Peter Paul, proprietor of Peter Paul Wines, and benefactor of the Peter T. Paul College of Business and Economics, Jeff Morgan and Daniel Moore, co-winemakers for Peter Paul Wines, Nelson Barber, associate professor, department of hospitality management, and David...

Curriculum & Requirements

Hospitality Management Minor

A minor in hospitality management is comprised of three required and two elective courses.  

Required Courses
HMGT 401Introduction to the Hospitality Industry4
HMGT 405Introduction to Food and Service Management4
HMGT 554Lodging Operations Management4
Select two elective courses from the list below.
HMGT 520Happy and Healthy at Work: Promoting Wellness, Diversity and Inclusion4
HMGT 570International Food and Culture4
HMGT 635Hospitality Human Resource Management4
HMGT 667Adv Food/Bev Operations Mgt (by permission only)4
HMGT 698Topics4
HMGT 771International Wine and Beverage4
HMGT 777Casino Management4
or HMGT 777J Casino Management
HMGT 798Topics4
ECOG 401Introduction to Ecogastronomy4
ACC 501Survey of Accounting4
or ADMN 502 Financial Accounting
MKTG 530Survey of Marketing4
or ADMN 585 Marketing
Total Credits56

Practicum Requirement:

Students completing the minor will work at one of the Gourmet Dinner weekends.  This will typically happen the semester HMGT 405; Intro to Food and Service Management is taken.

Please note:


  • MKTG 530 and ACC 501 are for the minor only; they do not carry credit toward Paul College majors.
  • Following University policy, you must complete 20 semester hours with a grade of C- or better and a 2.0 grade point average.
  • Courses taken on a Pass/Fail basis may not be used for the minor.
  • No more than 8 credits used by the student to satisfy major requirements may be used for the minor.
  • All transfer courses must be evaluated for equivalency. No more than 2 transfer courses may be applied to the minor.

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