Over recent decades event management has become increasingly recognized globally as a distinct and worthy profession. Indeed the United States Department of Labor forecasts the employment outlook for event specialists to grow by some 10% annually between 2014-2024: "As globalization increases and businesses continue to recognize the value of professionally planned meetings, demand for meetings and events is projected to grow. Job opportunities should be best for candidates with a bachelor’s degree in meeting and event management, hospitality, or tourism management." (Bureau of Labor Statistics).
The Event Management Option is designed to attract students pursuing careers in the multi-faceted and ever evolving commercial, and non-commercial Meetings, Incentive, Conference and Events (MICE) sector. As is the case both nationally and globally, the events sector now makes a significant contribution to the socio-economic wellbeing of the state of Alabama and the nation. Over recent decades, public, private and voluntary sector businesses (including those in the education sector) throughout the state and beyond have been outsourcing social and business events such as meetings, incentive travel, conferences and events (MICE). This program is designed to position Auburn University to keep pace with this emerging economic sector by educating the trained professionals’ needed to meet the continuing demands of the state’s and nations ever developing hospitality industry and in particular those interested in pursuing a career in the event management field.
Programs of Study
The Horst Schulze School of Hospitality Management offers three undergraduate degree options for its Bachelor of Science in Hospitality Management: Culinary Science Option, Event Management Option and Hotel and Restaurant Management Option.
Upon successful completion of the Event Management Option, students will be able to:
- 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.
Additional Information
Accreditation Commission for Programs in Hospitality Administration
As one of only 34 four-year 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. We had a 82.1% retention rate for the 2022/23 academic year, and 82.1% of our students were employed within 90 days after graduation.
World Association of Chefs Societies
The Auburn University Culinary Science program is one of six educational programs in the nation certified by the World Association of Chefs Societies. The Worldchefs Recognition of Quality Culinary Education is the only international certification program that evaluates culinary education. Only 106 institutions in the world have met or exceeded the Worldchefs Education Committee’s global standards for quality culinary education. With this certification, culinary students can be assessed for professional certifications that recognize their individual skills. In addition, this certification provides a platform for culinary students to be internationally visible and connected with potential international employers.
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).
As part of its ongoing commitment to excellence in the delivery of tertiary level hospitality management education, the Hospitality Management Program (HOSP) at Auburn University requires all students to undertake 600 hours of work experience in the hospitality industry, prior to completing a 400 hour internship program as part of the Bachelor of Science degree in Hospitality Management.
The internship experience is a very valuable, important, and enjoyable part of the HOSP program. Apart from gaining insight into the industry and being able to relate theory to practice, the relationships developed during this time can be very beneficial influence in terms of long-term career opportunities.
Participation in the program is required and is designed to offer students an opportunity to gain invaluable industry experience as well as add value to their final degree qualification and ultimately improve their employment potential in the hospitality marketplace. In order to be eligible to enrol in the course students must:
- be enrolled in the College of Human Sciences with a declared HOSP major;
- complete 600 Hours (during collegiate experience) work experience in the hospitality field;
- have a minimum 2.2 GPA;
- and complete HOSP 2910 with a grade of a “C” or higher
Satisfactory completion of the internship period will lead to the award of a certificate of recognition of performance endorsed by both the Program and employing organization. Additionally, satisfactory completion of the internship will earn the student four (4) credit hours towards their core hospitality curriculum.
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.
The College of Human Sciences offers several international program options uniquely focused on different aspects of the hospitality and travel industry. The variety of options extend to Europe, Ireland and Jordan. Study abroad programs follow the traditional semester abroad and also includes options for short-term programs ranging from two to six weeks. Additional information on these programs can be found below.
Club Managers Association of America
Club Managers Association of America (CMAA) is the professional organization for managers of membership clubs. The student chapter here at Auburn University is to students in the Hotel and Restaurant Management program who have an interest in the club management sector of the hospitality industry. By joining the association, students will be exposed to the club management profession and have the opportunity to participate in professional development through meetings, events, practical experiences, internships, education and conferences.
Faculty Advisor: Taylor Ogunleye
Eta Sigma Delta (ESD) is the international honor society that recognizes the academic excellence of students pursuing degrees in culinary, hospitality, and tourism management. Eta Sigma Delta is governed by the International Council of Hotel, Restaurant Institutional Educators (ICHRIE). Each Fall, students in the top 20% of the HOSP program are invited to join this prestigious society and are initiated in a special ceremony in their honor. HOSP ESD members engage in community service activities, fundraising, and professional development opportunities.
Faculty Advisors: Dr. Yee Ming Lee & Oleksandra (Sasha) Hanchukova
Hotel and Restaurant Management Club
The Hotel and Restaurant Management Club at Auburn University is dedicated to bringing together students who are passionate about hospitality, leadership, and professional growth. Our mission is to provide opportunities for members to gain real-world experience within the field while building strong connections with industry leaders and other peers. In addition to career-oriented experiences, the club places a strong emphasis on community and connection. Social events and collaborative activities will allow members to get to know other students in the major, share ideas, and form lasting friendships. Join us as we create a community that is passionate about hospitality and committed to excellence in every aspect of the industry!
Faculty Advisor: Dr. David Martin
Trinchero Wine Education Program
The Trinchero Wine Education program offered by the Trinchero Family Estates Winery in California is a four-day study travel opportunity for students (aged 21 and older) interested in the wine industry. Since 2012, HOSP students travel to Napa and Sonoma Valley to the Trinchero Estates to participate in an intensive wine immersion program with a goal to prepare participants for the Certified Specialist in Wine (CSW) examination. As there are only 12 spots available, acceptance to the program is contingent upon a successful performance during the competitive interview stage. All expenses (accommodation, food and ground transportation) are covered by Trinchero with the exception of the air ticket to California which is covered by the student. For more information, contact Dr. David Martin.
The Annual Epicurean Tour of Northern California
The Annual Epicurean Tour of Northern California is a 3-credit professional elective course offered to undergraduate and graduate students (aged 21 and older) in the HOSP program. Through the generous support of donors, students are offered a unique opportunity to participate in this all-expenses paid trip to the Napa and Sonoma Valley wine regions. Each year, 14 HOSP students are selected from a competitive pool of candidates to participate in this intensive six-day study tour that exposes them to some of the finest wineries, resorts, and restaurants in the famed wine region. From “vine” to “dine,” the annual tour provides a firsthand view of all aspects in the production of wine and champagne through to their pairing with the finest and freshest produce the region has to offer. The program promises a variety of exceptional and unique experiences from exclusive private tours of leading hospitality operations and rich learning exercises to decadently catered meals. Students interested in pursuing management careers in food and beverage, culinary, restaurants, and catering are encouraged to apply. For more information, contact Dr. Alecia C. Douglas.
Oregon Study Tour
The Oregon Study Tour is a professional epicurean experience offered each fall to undergradute and graduate students (aged 21 and older) in the HOSP program. Through the generous support of donors, students are offered a unique opportunity to participate in this all-expense paid trip to the Willamette Valley wine region in Oregon. Each year, 12 HOSP students are selected from a competitive pool of candidates to participate in this intensive six-day study tour that exposes them to some of the finest wineries, restuarants and hotels in the famed wine region. Hospitality Management students interested in pursuing management careers in food and beverage, culinary, restaurants, events and catering are encouraged to apply. For more information, contact Nicole Gaillard.
Certified Specialist of Wine Certification Program
The Certified Specialist of Wine (CSW) Exam is a rigorous exam, which tests a candidate's wine knowledge and mastery of key elements within the worlds of viticulture and wine production. This certification is widely recognized and regarded by the international wine and spirits industry. The CSW Exam consists of 100 multiple-choice questions, with all question content drawn exclusively from the CSW Study Guide. Candidates are provided with one (1) hour in which to complete the exam. The CSW Exam is offered by The Society of Wine Educators to participants in the Trinchero Wine Education Program.
Cvent University Certification is a program designed to allow aspiring professional meeting and event managers to demonstrate their knowledge of Cvent's event planning software. Students enrolled in the Catering and Event Management course (HOSP 5460) are provided with access to CVENT, a professional online planning resource for event managers around the world. As part of the course assessment, students are required to complete the CVENT exam toward obtaining a professional certification. By becoming CVENT certified, students will learn about the most comprehensive site selection technology tool used in the hospitality industry. After successful completion of the certification exam, students will be able to add the electronic RFP system as another skill set to their resume. The CVENT certification further helps to distinguish students seeking employment in a competitive job market and provides real-world discussion points when engaging with prospective employers.
HOSP students enrolled in our sophomore level Food Production class (HOSP 2400) participate in and earn the ServSafe ® Food Handler certification as part of the requirements of completing the course requirements. The certification is designed to deliver consistent food safety training to restaurant and food service employees. Students will be trained in five key areas to include: basic food safety, personal hygiene, cross-contamination and allergens, time and temperature, and cleaning and sanitation. ServSafe ® is a training program delivered by the National Restaurant Association.
Each Spring semester, the HOSP Program offers the Level One Certification test with The Court of Master Sommeliers.The Level I: Introductory Sommelier Course & Exam is the first of four required steps to become a Master Sommelier. The program is given over a two-day period with candidates receiving intensive review, instruction and training by a team of Master Sommeliers on wines and spirits knowledge, proper wine service, and blind tasting. The program ends on the second day with the Introductory Sommelier Exam, a multiple choice theory exam consisting of 70 questions. The intent of the Introductory Sommelier Course is to provide wine and hospitality professionals with a thorough review to the world of wines and spirits at the highest professional standards . Interested students must be at least 21 years of age in order to participate in the course which is delivered over the course of two intense but fun days of theory and tasting. This is an excellent opportunity for students to develop their resumes while learning how to evaluate wine.
The Hospitality Management Program (HOSP) at Auburn University hosts an annual career fair each Fall semester for students interested in meeting employers in the hotel, restaurant and tourism industries. This is a great opportunity for prospective employees to meet industry representatives and for industry organizations to make valuable contacts with qualified candidates. The HOSP Career Fair is held at The Hotel at Auburn University and Dixon Conference Center.
The typical schedule for the event is as follows:
9:00am – 10:00am: Recruiter registration and setup
10:00am – 12:00pm: Career Fair
12:00pm – 1:30pm: Lunch Break
1:30pm – 4:00pm: Student Interviews
For more information contact:
Dr. David S. Martin
Phone: 334.844.3291
Email: martida@auburn.edu
Program Faculty
