Food and overnight accommodations are often part of a social service network offered by a community. Examples include soup kitchens, shelters for battered women and children, support centers for the homeless, disaster relief efforts, etc. The purpose of this minor is to help students in the Driehaus College of Business who are planning a career in the non-profit sector to acquire the necessary knowledge to operate hospitality venues in a safe, clean and financially viable manner.
To declare a minor in Non-Profit Hospitality Leadership, a Driehaus student must meet the following requirements:
A minimum cumulative DePaul grade point average of 2.500
A minimum Hospitality Leadership grade point average of 2.000
No grades of IN, R, or lower than C- in any Hospitality Leadership (HSP) course
Completion of HSP 100 or HSP 201 with a minimum grade of C- in each
A Driehaus student minoring in Non-Profit Hospitality Leadership is required to complete the following courses totaling at least 20.0 hours:
Degree Conferral Requirements
All Hospitality Leadership (HSP) courses and any other courses used toward the minor must be completed with a minimum grade of C- (or PA where specified) and with a combined GPA of 2.000 or higher.
INTERNATIONAL HOSPITALITY SERVICE & EXPERIENCE MANAGEMENT
The concepts of service, service delivery and service recovery in different cultural and geographic contexts are explored, including the full range from limited service through deluxe, the intentional decisions of management about what and how much service to offer, the quality of service, delivering service for rather than to someone, and how to transform a service event into a repeatable, memorable experience.
HOSPITALITY LEADERSHIP FORUM I
The primary goal of the course is to move students towards the development and understanding of the foundations of leadership, differentiating leadership from management, and emphasizing the core traits and other personal qualities required of successful hospitality leaders. The course further focuses on the importance of a leader's character, values and professionalism as the basis for ethical decision-making in an organizational context.
HOSPITALITY LAW & ETHICS
Legal and ethical concepts in the hospitality industry are explored, including the structure of the American legal system, contract law, discrimination, product and property liability, and torts. Laws specific to the hospitality industry are introduced. Ethical perspectives are identified and applied to hospitality operations. Administrative law and government regulation of hospitality is also discussed.
Details the standards of quality as applied to food, supplies and related products used in the foods industry. Provides methods and criteria for recognizing quality, evaluating, specifying, purchasing and inspecting these products. The use of technology in the purchasing component of the foodservice industry is detailed.
HSP 330 or 339 is a prerequisite for this class.
NON-PROFIT FOODSERVICE MANAGEMENT
This course is designed to introduce the major components of food and beverage service management in non-profit foodservice operations such as at schools, soup kitchens, homeless shelters, disaster relief agencies, missions, etc., and to differentiate those components from for-profit organizations. The course focuses on management procedures, service styles and safety in non-profit food service operations.
NON-PROFIT ACCOMMODATION, SAFETY & SECURITY
This course is designed to introduce the major components of lodging management in non-profit operations such as at homeless shelters, battered women and children shelters, disaster relief agencies, missions, etc., and to differentiate those components from for-profit lodging organizations. Safety and security concerns of patrons, employees and volunteers in non-profit settings are also explored. The course focuses on management procedures, service styles, and safety in non-profit lodging operations.