Catalog Version

Summer/Autumn 2013
Catalog update:
May 15, 2013

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Students are required to follow the Academic Handbook and Code of Student Responsibility​​

Available to students outside the Driehaus College of Business, the focus of this minor is to give broad exposure to the scale and scope of the hospitality industry, and to enable students to explore one major sector, such as lodging, event management, food & beverage, or private club management in some depth.

Declaration Requirements

To declare a minor in Hospitality Leadership, a non-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 non-Driehaus student minoring in Hospitality Leadership is required to complete the following courses totaling at least 20.0 hours:

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).

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.



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.

HSP 100


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


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


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.

HSP 207


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.

HSP 320


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.
HSP 100 and HSP 202 are a prerequisite for this class.

HSP 330


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.
HSP 100 and HSP 202 are a prerequisite for this class.

HSP 340


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.
HSP 100 and HSP 202 are a prerequisite for this class.

HSP 350


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.
HSP 100 and HSP 202 are a prerequisite for this class.