College of Human Sciences Horst Schulze School of Hospitality Management
Visit the new Tony and Libba Rane Culinary Science Center, home to the Horst Schulze School of Hospitality Management.

Take a look into the planning of The Hospitality Gala


Welcome and War Eagle!

The Horst Schulze School of Hospitality Management (HSSHM) at Auburn University is dedicated to cultivating the next generation of leaders in the global hospitality and tourism industries. Our goal is to be recognized as the premier hospitality management program in the nation, distinguished by our commitment to service excellence and the enhancement of others' lives.

Our innovative educational approach integrates rigorous theoretical knowledge with practical experience in the state-of-the-art Tony and Libba Rane Culinary Science Center (RCSC). Students engage in laboratory sessions across a variety of cutting-edge facilities within the RCSC, including the ultra luxury Laurel Hotel and Spa, where they gain invaluable experience in luxury hotel operations; Thrive Coffee Shop, which offers insights into the intricacies of specialty coffee and retail management; the acclaimed 1856 Teaching Restaurant, where fine dining meets educational excellence; and three fully-equipped culinary laboratory kitchens that provide a comprehensive environment for mastering culinary arts and kitchen management. These immersive experiences are complemented by a carefully scaffolded curriculum that promotes student learning and development, guiding students from the acquisition of fundamental skills and knowledge to the mastery of supervisory and managerial competencies. This combination creates a rich and immersive learning environment designed to prepare students for the complexities of the real world.

Accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA), our program is one of only 35 four-year programs worldwide to earn this prestigious recognition. Our graduates are highly sought after by industry leaders, reflecting the program’s emphasis on hard work, hands-on learning, and a deep commitment to social and ethical responsibility.

Our dedication to these principles is evident in our impressive outcomes: a 65.9% retention rate for the 2021/22 academic year and an 81.4% employment rate within 90 days of graduation.

If you are ready to embark on a challenging and fulfilling career in this dynamic field, we invite you to explore our website and discover how the Horst Schulze School of Hospitality Management at Auburn University can support you in achieving your professional goals.

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ACCREDITATION

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.


WORLDCHEFS RECOGNITION OF QUALITY CULINARY EDUCATION

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


Program
  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

Ithaka Hospitality Partners Logo
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.