Declaration Requirements
To declare a minor in 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
Course Requirements
A Driehaus student minoring in Hospitality Leadership is required to complete the following courses totaling at least 16.0 hours:
- One required course to be taken Pass/Fail and for 0 hours:
- Three required courses for 8.0 hours:
- One required course specific to the chosen Hospitality Leadership concentration for 4.0 hours:
- One or more elective courses to be chosen from the Hospitality Leadership concentration selected above for at least 4.0 hours
A listing of courses approved for use as the required elective specific to the chosen Hospitality Leadership concentration is available in the Concentration Requirements portion of the catalog section for Hospitality Leadership (BSB).
Elective Selection
To review what courses may be used for the concentration-specific elective, students should refer to the Concentration Requirements section of the Hospitality Leadership major. A listing of approved courses is available for each of the four concentrations that may be selected for this minor (Private Club Management, Food & Beverage Management, Lodging Management, Event Management).
Multiple Minors
A Driehaus student may not complete both the Hospitality Leadership and the Revenue Management minors; only one of the two may be completed.
A Driehaus student may complete the Non-Profit Hospitality Leadership minor in addition to either the Hospitality Leadership or Revenue Management minor.
Degree Conferral Requirements
All Hospitality Leadership (HSP) courses and any other courses used toward the Hospitality Leadership minor must be completed with a minimum grade of C- (or PA where specified) and with a combined GPA of 2.000 or higher.
HSP 320
CLUB MANAGEMENT
This course explores the management of, and leadership roles within, private city, country, and athletic clubs. Topics include: the general manager function; organizational structure of clubs; the role of the board of directors; membership requirements; equity and non-equity clubs; tax-exempt clubs and nontax-exempt clubs; duties and leadership responsibilities of department heads in private clubs; governmental regulations; the future of clubs; and the relationship of private clubs to the hospitality industry.
Prerequisites:
HSP 100 and HSP 202 are a prerequisite for this class.HSP 330
FOODSERVICE MANAGEMENT
This course is designed to introduce the major components of food and beverage service management and to differentiate those components from management in other hospitality segments. The course focuses on management procedures, service styles and safety in food service operations. The course examines the basics of several types of restaurants, including independents and chains. Catering operations will also be addressed.
Prerequisites:
HSP 100 and HSP 202 are a prerequisite for this class.HSP 340
LODGING PROPERTY MANAGEMENT
Practices and systems utilized in the operational management of the hotel, including front office, reservations, uniform service, and housekeeping areas. Coordination with F&B, catering, sales & marketing, and other departments are explored. Computer systems used as property management systems are introduced and discussed.
Prerequisites:
HSP 100 and HSP 202 are a prerequisite for this class.HSP 350
MEETING MANAGEMENT
This course focuses on the fundamentals and core issues of meeting management. Development of meeting time-lines, checklists and request for proposals are covered. The course emphasizes meeting planning, budgeting, marketing, public relations, food and beverage and contract and lease negotiations.
Prerequisites:
HSP 100 and HSP 202 are a prerequisite for this class.HSP 2
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.
Prerequisites:
HSP 1 or an Intended or Declared Hospitality Leadership minor is a prerequisite for this class.HSP 100
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.
HSP 201
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.
HSP 202
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.