To declare a major in Hospitality Leadership, a student must meet the following requirements:
- Completion of 28.0 hours at DePaul University
- The following courses must be completed with a minimum grade of C- and with a combined GPA of 2.000 or higher: ACC 101, ACC 102, ECO 105, ECO 106, HSP 100, HSP 201, MAT 135, MAT 136, and MAT 137
- A minimum cumulative DePaul grade point average of 2.500
- A minimum Hospitality Leadership grade point average of 2.000
- No grade of IN, R, or lower than C- in any Hospitality Leadership (HSP) course or course used toward the Hospitality Leadership major
Course and Milestone Requirements
A student majoring in Hospitality Leadership is required to complete the following courses and milestones totaling at least 40.0 hours plus 8.0 hours to be shared with the Business Core and 4.0 hours to be shared with the Liberal Studies Program (52.0 hours total):
- Three required courses to be taken Pass/Fail and for 0 hours:
- One required course to be taken for 4.0 hours:
- Five required courses to be taken for 2.0 hours each:
- Two required courses to be taken in Business Core for 4.0 hours each:
- Two required courses to be taken Pass/Fail and for 1.0 hour each:
- Two required courses to be taken in Liberal Studies Requirements for Junior Year Experiential Learning and for 2.0 hours each:
- One Hospitality Leadership Concentration for 12.0 hours
- One Hospitality Leadership Specialization for 12.0 hours
- Two required Hospitality Leadership milestones:
- ServSafe Alcohol Certification or TIPS
- ServSafe Manager Certification
Hospitality Leadership majors must take ICS 396 for the Business Capstone; use of ICS 396 is limited to Hospitality Leadership majors.
Hospitality Leadership majors must take HSP 207 for the Business Law requirement; use of HSP 207 is limited to Hospitality Leadership majors. A student majoring in Hospitality Leadership and a second business major must complete both HSP 207 and BLW 201.
Junior Year Experiential Learning
Hospitality Leadership majors must complete HSP 303 and HSP 304. The completed sequence satisfies the requirement for Experiential Learning in the Liberal Studies Program.
Hospitality Leadership Milestones
The Hospitality Leadership Milestones are independent activities that a student majoring in Hospitality Leadership must complete prior to graduation. Minors offered by the School of Hospitality Leadership do not require milestone completion unless otherwise noted.
- ServSafe Alcohol Certification or TIPS: These two certifications are equivalent industry standards in the proper handling of alcohol and spirits. Students are to complete one of the two certifications and submit proof of completion to the School of Hospitality Leadership anytime prior to graduation. The exams may be found at http://www.servsafe.com/alcohol and http://gettips.com. Only one of these two alcohol-handling certifications is required.
- ServSafe Manager Certification: This certification is a standard in the Food & Beverage industry and students can use it to strengthen their individual credentials. Every U.S. foodservice outlet must have at least one manager who holds this certification. The focus is upon risk and sanitation concerns in foodservice operations. Students are to complete the standardized exam found at http://www.servsafe.com and submit proof of completion to the School of Hospitality Leadership anytime prior to graduation.
Open elective credit (6.0 hours) is needed to meet the minimum graduation requirement of 192 hours.
Degree Conferral Requirements
All Hospitality Leadership (HSP) courses and any other courses used toward the major must be completed with a minimum grade of C- (or PA where specified) and with a combined GPA of 2.000 or higher.
Learning appropriate behavior as an industry professional in a social or dining environment is a skill important to successful business interaction. Instructional sessions are used to convey expected behaviors in professional settings, culminating in a formal business dinner where students can practice learned skills.
An intended or declared Hospitality Leadership major or minor or declared Real Estate major is a prerequisite for this class.
DELIVERING GLOBAL HOSPITALITY SERVICE LEVELS
Hospitality service is delivered differently in various cultures and levels, from quick service to fine dining, budget hotels to luxury suites, and basic meeting rooms to deluxe conventions and expositions. American, Asian and European service styles are explored. An emphasis is placed upon service styles of international cuisines and personal services.
HSP 1 or an Intended or Declared Hospitality Leadership minor is a prerequisite for this class.
HOSPITALITY COMMUNITY SERVICE
To support the Vincentian mission of DePaul and to demonstrate mastery of hospitality concepts, students are to engage in one (1) community service event during his or her senior year on a voluntary basis. The event must be sponsored by a non-profit organization and the student is to contribute his or her hospitality knowledge and skills toward the production of the event. The event or organization sponsoring it does not have to be in the hospitality industry, but the activity must be hospitality in nature.
Senior standing is a prerequisite for this class.
INTRODUCTION TO HOSPITALITY
This course takes a survey perspective in introducing students to the global hospitality industry, its associations, organizations and businesses. This course provides an overview of the historical evolution and development of modern, lodging, food & beverage, private club, meetings & events, and other hospitality related industries. Current and future career opportunities are explored.
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 BUSINESS OPERATIONS
This course details key hospitality industry organizations and their business structures. Exploring the operations specific to hotels, restaurants, private clubs and the meeting & events segments will be the focus of this course. Current issues, trends and technologies within hospitality business operations specific to these segments will be evaluated and detailed.
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 LEADERSHIP FORUM II
This course focuses on leadership skills needed to develop and promote effective teamwork. This course will cover concepts and theories regarding the leadership of teams while providing a backdrop of continuous increased self-knowledge and supportive development. The practical application of the theories covered in the course will be addressed and students will have the opportunity to develop hands-on team facilitation skills.
HSP 203 is a prerequisite or corequisite for this class.
HOSPITALITY RATIO & DATA ANALYSIS
This course is designed to encourage and enable students to think creatively and critically about ratio data analysis as a tool in hospitality decision-making. Today many hospitality organizations are overwhelmed with data, however making the most effective and efficient use of that data is a continuing challenge. This course will provide students an opportunity to practice some of the skills associated with turning data into useful information for sound hospitality decision-making.
ACC 102 is a prerequisite for this class.
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.
SERVICE LEADERSHIP SPEAKER SERIES I
Industry professionals will address service leadership and current issues in hospitality and tourism. Speakers will address the role of leadership in the creation and delivery of service. This course should be completed during a student's junior year.
Junior Standing or above is a prerequisite for this class.
SERVICE LEADERSHIP SPEAKER SERIES II
Industry professionals will address service leadership and current issues in hospitality and tourism. Speakers will address the role of leadership in the creation and delivery of service. This course should be completed during a student?s senior year.
Senior standing is a prerequisite for this class.
HOSPITALITY INTERNSHIP I
This course is a supervised and structured industry learning experience. It is designed for students to concurrently obtain practical experience and course credit through a formal internship in a functional department within hospitality operations. Site is to be chosen in collaboration with faculty. Students must win acceptance through an interview with a hospitality professional who will supervise the practicum. Potential sites could include one of Chicago's many hotels, private clubs, convention centers, tourism offices, airports, airlines, spas or restaurants. Students are required to work a minimum of 50 hours needed for completion over a 10-week quarter.
HSP 100 and HSP 204 are a prerequisite for this class.
HOSPITALITY INTERNSHIP II
This course is a supervised and structured industry experience. It is designed for students to concurrently obtain practical experience and course credit through a formal internship in a functional department within hospitality operations. This course reflects the importance of providing additional real-world job experience within a unique sector other than that experienced from the student?s completion of their first internship. This course is designed to advance and contrast students experiences within both practica.. Site is to be chosen in collaboration with faculty. Students must win acceptance through an interview with a hospitality professional who will supervise the practicum. Potential sites could include one of Chicago?s many hotels, clubs, convention centers, tourism offices, airports, airlines, spas and restaurants. Students are required to work a minimum of 50 hours needed for completion over a 10-week quarter.
HSP 303 is a corequisite for this class.
Hospitality strategy is a capstone course designed to expose students to a strategic perspective on issues that concern the firm as a whole. This viewpoint is integrative in that it draws on concepts from the functional disciplines (i.e. Marketing, Finance, Accounting, Operations) in the diagnosis, analysis and resolution of complex business situations. Students will read, discuss and apply a body of theory and techniques from the field of strategic management. The course emphasizes the development of practical problem solving skills. Corporate strategy is examined from the perspective of: strategic choice, the link between strategy and organization, and the management of strategic change. Examples will be drawn from various hospitality operations around the world. The course emphasizes the use of group decision-making, self-directed work teams, and formal group reports and presentations.
Senior standing is a prerequisite for this class.