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Sport hospitality and event management is an ever-changing field that requires its practitioners to be versatile and adaptable to changing economic and social environments. In addition, the variable expectations of consumers at every level of engagement – from the casual fan to the most ardent season ticket holder, from the needs of corporate clients to the decision-making VIP – must be understood and satisfied.

The 18-credit minor in Sport Hospitality and Event Management is designed for students who are interested in pursuing a path in the sport hospitality and event management field along with their chosen major. Students selecting this minor, within the Department of Sport Management, should have an interest in learning about the conceptualization, implementation and business aspects of the sport hospitality and event management field.

Criteria and Important Deadlines

Students interested in a minor in sport hospitality and event management must meet the following criteria:

  • a cumulative GPA of 3.25 or above;
  • completed a minimum of 30 credits at Syracuse University in courses graded A-F;
  • submit a Sport Hospitality and Event Management Minor application;
  • submit a three-page written essay to the minor coordinator explaining their plan of study and industry focus, and;
  • declare a minor no later than the first semester of their junior year.

Qualified applicants will be invited for a personal interview with the SPM Review Committee.  Deadlines for applying for the minor are November 1st for spring admission and April 1st for fall admission.

Required core courses (12 credits)
SPM 224 Introduction to Sport Event Management (3 credits) (Pre-requisite)
SPM 324 Sport Event Sponsorship (3 credits)
SPM 334 Sport Event Promotions (3 credits)
SPM/HPM 309 Sports Arena Management (3 credits)

Two additional courses from any of the following:
SPM/HPM 219 Catering (3 credits)
SPM 300 Sport Consumerism (3 credits)
SPM 305 Principles of Sport Hospitality Management (3 credits)
SPM 335 Sport Venue Beverage, Catering and Food Management (3 credits)