This is Hospitality Management Word Mark.

Welcome and War Eagle!

The Hospitality Management Program (HOSP) at Auburn University develops tomorrow’s leadership team for the global hospitality and tourism industries. Our unique partnership with Ithaka Hospitality Partners coupled with a strong focus on the premium service segment, strategically positions us to offer today’s student a unique and truly differential learning experience focused.
We value hard work and real world experience, as well as social and ethical responsibility and diversity in a practically-oriented and intellectually-challenging learning environment. Our students enjoy a 100% internship placement rate at top-tier hospitality establishments and our 2019 retention rate stood strong at 97%. As one of only approximately 70 programs worldwide that are nationally accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA), the Auburn Hospitality Management program has established a reputation for producing high-quality graduates highly sought-after by industry leaders.
So if you’re ready for a challenge and are eager to work in this truly diverse and rewarding industry, spend some time exploring our website and learn more about how the Auburn Hospitality Management program can help you achieve your career goals!

Vision

Our vision is to be recognized globally as a leader in hospitality and culinary education, and the program of choice for students, faculty and employers.

Student at the front desk of the Auburn University Hotel.

Mission

The mission of the Hospitality Management program is to develop citizens of character who aspire to leadership roles in the global hospitality industry.

Vision

Our vision is to be recognized globally as a leader in Hospitality and Culinary education and a program of choice for students, faculty, and employers.

Mission

The mission of the Hospitality Management program is to develop citizens of character who aspire to leadership roles in the global hospitality industry.

This is service excellence.

ACCREDITATION

Since August 2011, the Auburn HOSP program has held professional accreditation from the Accreditation Commission for Programs in Hospitality Administration (ACPHA) for its educational quality and for upholding nationally recognized standards in the hospitality profession. In addition to ensuring a high-quality educational experience through a process of continuous improvement, the ACPHA accreditation allows for a greater emphasis on hospitality management and business training while providing core foundational knowledge of the field. Upon graduation, students will earn an ACPHA accredited Bachelor of Science degree in Hotel and Restaurant Management, a distinction held by only 70 hospitality programs worldwide.

Student Learning Outcomes

Upon successful completion of the program students will be able to

Program

Describe key operational and functional areas of the hospitality industry.
Apply knowledge of key operational and functional areas of hospitality.
Demonstrate rhetorical awareness in written, verbal and interpersonal communication.
Articulate the relevance and importance of service quality to the hospitality industry.
Integrate business concepts in hospitality management.

Hotel and Restaurant Management

Explain the various internal and external influences upon hotel and restaurant operations.
Identify and apply business concepts and skills relevant to the operational areas of the lodging and restaurant industries.
Model professional behavior and competencies in customer service as they relate to both the lodging and restaurant industries.
Compute, analyze and interpret key operational data from both the lodging and restaurant industries.

Culinary Science

Identify industry safety and sanitation standards in food preparation and kitchen operations.
Use fundamental culinary skills and knowledge to prepare and cook a variety of food products. E.g. food safety, cuts of vegetables, mother sauces, stocks and soups, dry and moist cooking methods.
Design a meal experience based on the principles and concepts of foodservice management. E.g. planning, staffing, ordering food, cost control, quality control, and financial control.
Apply sustainable practices to each stage of the food cycle. E.g. selection of seasonable products, minimum waste culinary practices, and composting.
Compare and contrast the breath and diversity of global cuisines.

Event Management

Explain the various aspects of the event management cycle.
Describe common principles of event planning and management and differentiate across multiple event types.
Plan, execute and evaluate an event in a team based environment.

Industry Partnership

The Auburn University Hospitality Management program is proud to partner with Ithaka Hospitality Partners to provide a robust, engaging education by exposing our students to unique insights into the management of a premier hotel, restaurant and conference center operation. Here, students gain real-world experience in hotel management, restaurant management, event management and culinary science that sets them apart in the competitive global marketplace. As the managing firm of The Hotel at Auburn University and Dixon Conference Center, Auburn Hospitality Management’s on-campus teaching facility and one of Auburn’s leading hotels, the Ithaka leadership team works closely with hospitality management faculty in multiple ways, such as class delivery and arranging guest lectures. Most importantly, the Ithaka team serves as mentors to students, instilling in them a love of the industry and a dedication to service.