Rane Center Rendering.


The School of Hospitality Management (HOSP) 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).








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.




Links to Professional Hospitality Organizations



"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