Horst Schulze School of Hospitality Management Undergraduate - Auburn University College of Human Sciences

Photo of students in front of a vineyard field in Northern California.

CERTIFICATIONS

Certification in Hotel Industry Analytics

The Certification in Hotel in Industry Analytics (CHIA) is the leading data analytics certification for both graduate and undergraduate students studying hospitality and tourism management. The CHIA is offered through a joint effort between AH&LEI (the American Hotel and Lodging Educational Institute), ICHRIE (the International Council on Hospitality, Restaurant, and Institutional Education), and Smith Travel Research (STR). This recognition provides evidence of a thorough knowledge of the foundational metrics and definitions that are used by the hotel industry and is based upon four core content areas: Hotel Industry Analytical Foundations Hotel Math Fundamentals – the metrics used by the Hotel Industry Property Level Benchmarking (STAR Reports) Hotel Industry Performance Reports (Trends, P&L, Pipeline, and Destination Reports) The exam is comprised of 50 questions and a minimum score of 70% must be obtained to receive the certificate of accomplishment. CHIA certified students can use this designation on their resumes or CVs.

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

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.

ServSafe® Certification

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.

Level 1 Introductory Sommelier Certification

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.

STUDY TRAVEL OPPORTUNITIES

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. This unique program is offered at only one other university in the United States, The University of New Orleans. 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 via email.

Intern in lobby of Auburn University Hotel & Conference Center

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 please contact Dr. Alecia C. Douglas via email.

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 please contact Dr. Alecia C. Douglas via email.

The International Hotel, Motel & Restaurant Management Show,New York City
Each November, members of the Auburn Chapter of the Eta Sigma Delta (ESD) International Hospitality Management Honors Society travel to New York for the Annual International Hotel, Motel and Restaurant Show and Annual ESD Breakfast Meeting. The event is the largest, most dynamic exhibition for the hospitality industry in the world, and our students participate by attending seminars, meetings and vendor sessions. To top off the experience, students conduct site tours of several landmark hotel, restaurants and private clubs in addition to attending informational interviews with hospitality leaders in the business.

Members of the Auburn Chapter of the Eta Sigma Delta (ESD) International Hospitality Management Honors Society in New York.

ORGANIZATIONS & SOCIETIES

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.

President:
Faculty Advisor: Dr. Imran Rahman

Eta Sigma Delta

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.

HOSP ESD Board Members:
President:
Vice-President:
Secretary:
Committee of 19 Representative:
Faculty Advisor: Dr. Alecia C. Douglas