The McLaren College of Business offers Minors in General Business (20 units) and Hospitality Industry Management (20 units), for students declaring majors other than business.
The General Business Minor is designed to provide the non-business major with a background in business to complement their current field and future careers. The Hospitality Industry Management Minor offers an intensified concentration in business and hospitality management classes in order to provide a basic foundation and knowledge of the industry, thus enhancing a student's competitive "positioning" in this field.
The Minors are reflected on students' transcripts, and require a letter grade and a minimum GPA of "C" (2.0) in the Minor. Students interested in a Business Minor should consult with advisors in the McLaren College of Business to declare the Minor and to review the specific course requirements and necessary prerequisites for the courses.
General Business Minor Courses (20 units)
Required (16 units) — the following course topics have been approved for the General Business minor (see UGP office or Coordinator for course numbers)
- Lending and Managing with Brains and Hearts
- Managing Money and Evaluating Business Results
- Producing and Selling Things People Want
- Competing Locally and Globally
Elective — Select 4 units from any undergraduate Business course(s)
Hospitality Industry Management Minor (20 units)
A minimum of 400 hours of professional work experience related to the hospitality field must be completed prior to the student's senior year and is a requirement for the minor.
Required (10 units)
- BUS 201 - Principles of Accounting I
- BUS 304 - Management and Organizational Dynamics
Select one (2 units) from:
- BUS 181 - Hospitality Professional Development
- BUS 283 - Introduction to the Hospitality Industry
Electives — Select 10 units from the Hospitality Industry Management Curriculum
- BUS 284 - Conference and Events Planning
- BUS 381 - Restaurant Management and Culinary Arts
- BUS 382 - Restaurant Entrepreneurship and Culinary Arts
- BUS 384 - Hotel Operations and Service Management
- BUS 387 - Beverage Management
- BUS 480 - Hospitality Marketing and Sales
- BUS 482 - Hospitality Law and Human Resource Issues
- BUS 487 - Catering and Fine Dining Management