Take a look into the planning of The Hospitality Gala

Welcome and War Eagle!

The Horst Schulze School of Hospitality Management (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.

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. We had a 55.9% retention rate for the 2021/22 academic year, and 81.4% of our students were employed within 90 days after graduation. 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 Auburn University's Horst Schulze School of Hospitality Management can help you achieve your career goals!

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Since August 2011, the Horst Schulze School of Hospitality Management (HOSP) 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.


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.


Student Learning Outcomes

Upon successful completion of the program students will be able to

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

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

Culinary Science
  1. Identify industry safety and sanitation standards in food preparation and kitchen operations.
  2. 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.
  3. 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.
  4. Apply sustainable practices to each stage of the food cycle. E.g. selection of seasonable products, minimum waste culinary practices, and composting.
  5. Compare and contrast the breadth and diversity of global cuisines.

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



Industry Partnership

The Auburn University Horst Schulze School of Hospitality Management 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.