The Hospitality Management (HOSP) program provides a strong educational foundation and excellent career preparation for students interested in the premium service segment of the hospitality industry. The HOSP curriculum offers a variety of courses and unique experiential learning opportunities designed to prepare our graduates to pursue successful management and/or entrepreneurial opportunities in the hotel/lodging, restaurant, event planning, culinary, country club, foodservice or beverage industries. As an added competitive advantage, students graduate with a business minor from the Raymond J. Harbert College of Business and will have the requisite foundational knowledge of business administration as specified by AACSB International. Students also have the opportunity to participate in an international experience that will further distinguish HOSP graduates. The program prides itself with a near 100% placement rate as graduates are in demand in a variety of health-related, hospitality and foods industry careers.
The Hospitality Management Program at Auburn University is recognized nationally and internationally for its exemplary programs, faculty, and excellent placement of its students. The program is one of only 46 programs nationally that is professionally accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA) and the only in-state program to hold this distinction. The program is housed in recently completed Tony and Libba Rane Culinary Science Center at Auburn and offers students a very differential standard of blended educational programming. The professional fee partially offsets the costs associated with delivery of this blended educational model, as well as sustaining and enhancing a more rigorous and relevant academic program. The fee provides students with the necessary resources and support needed to be successful in their academic and professional careers. Most importantly, the professional fee provides important support for instruction. In the form of professional faculty and qualified industry experts and practitioners.
Professional programs are inherently more expensive to run than non-professional programs. They require more space, more personnel, a lower student-to-teacher ratio, access to a higher level of technology than most disciplines, and incur significant costs associated with achieving and maintaining accreditation from the appropriate specialized, national agencies. As a result, the Hospitality Management Program at Auburn charges a professional fee to partially defray the difference between state funding and tuition, and the actual costs of delivering our professional program. A professional fee of $500 per semester will be charged to all students enrolled in the Hospitality Major and a per-credit hour fee of $125 per credit hour will be charged to all non-majors enrolling in high demand food laboratory-oriented classes (HOSP2350 and HOSP2400).
"Life is not always gonna go the way we plan. We are thrown many obstacles, at many different times and honestly [You have] to embrace it, work hard, be humble, enjoy what you do, be passionate."
Ryan Penso '06
Director of Global Operations
PF Changs Global Brand Development