Hospitality Management

Major: Hospitality Management
Degree Awarded: Bachelor of Science in Hospitality Management (BSHM)
Calendar Type: Quarter
Total Credit Hours: 182.0
Co-op Options: Three Co-op (Five years); No Co-op (Four years)
Classification of Instructional Programs (CIP) code: 52.0904
Standard Occupational Classification (SOC) code: 11-9051; 11-9071; 11-9081

About the Program 

The hospitality management major at Drexel University prepares students for leadership positions in the lodging, food service, and tourism and gaming industries. It also provides the necessary foundation for graduate school.

The hospitality management program recognizes the critical importance of an interdisciplinary education with a global perspective for tomorrow's leaders and managers. Committed to building student knowledge across functional areas and contributing disciplines, the program allows for increased specialization with elective coursework in the following areas:

  • Food and Beverage Management
  • Gaming and Resort Management
  • Travel and Tourism
  • Hotel Administration
  • Meeting and Event Planning

Home to one of the top hospitality programs in the region, Drexel prides itself on its reputation for progressive, high-quality education. The thriving metropolis of Philadelphia serves as the learning lab for these unique programs. As the sixth largest city in the United States, Philadelphia is in the midst of a restaurant renaissance featuring world-class cuisine and entertainment. Student-focused faculty members are recognized for their professional affiliations, research, published work, and above all, teaching.

Students also receive a business administration minor and have 24.0 credits of free elective to pursue a second minor option.

For more information, visit the Hospitality Management Program's website.

Program Delivery Options

Drexel’s BS in Hospitality Management degree includes courses in the liberal arts, the humanities, language, sciences, hospitality management and culinary arts. A business administration minor is also included. The BS degree can be completed on a full-time or part-time basis:

Four plus One option BS/MBA combined degree, with co-op experience:

This option combines the four-year BS degree followed by the one-year Professional MBA to qualify freshmen applicants. Incoming freshmen will generally have a minimum of 1300 on the SAT, a GPA of 3.5 or higher, and be in the top 10% of their high school graduating class. For MBA requirements visit the LeBow College Professional MBA website.

Five-year option, with three co-op experiences:

This option allows students to pursue a variety of professional experiences in the industry including the option to co-op abroad.

Full-time Status Evening option without co-op experience:

To be eligible, students should have a minimum of two years full-time work experience related to students’ majors, and a minimum of one year of college level work. Full-time students are eligible for full-time financial aid packages.

Part-time option without co-op experience:

Students work closely with academic advisors to develop a customized plan of study toward degree completion.

American University in Rome:

Every three years, the Drexel hospitality management faculty participate in a study and teach abroad experience. Students are invited to spend the fall semester abroad in Rome, Italy and earn 18.0 credits. Students take two Hospitality related courses taught by a Drexel professor and two additional courses at AUR of their choosing. All course instruction is in English, but a term of Italian 101 is a pre-requisite for the experience. More information can be found on the Study Abroad website.

London option:

Students are invited to spend a term in their sophomore, junior or senior year in the Study Abroad Program, Drexel in London, while earning up to 18.0 credits. The program’s emphasis is on the global implications of and opportunities within the hospitality industry.

Degree Requirements

General Education Requirements
CIVC 101Introduction to Civic Engagement1.0
COM 181Public Relations Principles and Theory3.0
COM 230Techniques of Speaking3.0
COM 270 [WI] Business Communication3.0
COOP 101Career Management and Professional Development0.0
ENGL 101Composition and Rhetoric I: Inquiry and Exploratory Research3.0
ENGL 102Composition and Rhetoric II: Advanced Research and Evidence-Based Writing3.0
ENGL 103Composition and Rhetoric III: Themes and Genres3.0
INFO 101Introduction to Computing and Security Technology3.0
MATH 107Probability and Statistics for Liberal Arts3.0
MATH 181Mathematical Analysis I3.0
MATH 182Mathematical Analysis II3.0
NFS 101Introduction to Nutrition & Food1.0
NFS 100Nutrition, Foods, and Health2.0
UNIV SH101The Drexel Experience1.0
Arts and Humanities Electives *15.0
Social Science Electives **9.0
Hospitality Major Requirements
CULA 115Culinary Fundamentals3.0
FDSC 100ServSafe1.0
HRM 110Introduction to the Hospitality Industry3.0
HRM 120Principles of Food-Service Management3.0
HRM 125Hotel Operations Management3.0
HRM 130Introduction to Tourism3.0
HRM 131Tourism Geography3.0
HRM 150Food & Beverage Customer Service3.0
HRM 155Hotel Customer Service3.0
HRM 160Laws of the Hospitality Industry3.0
HRM 165Introduction to the Events Industry3.0
HRM 215Commercial Food Production4.0
HRM 330Hospitality Marketing and Branding3.0
HRM 335Beverage Management3.0
HRM 355Resort Management3.0
HRM 370Gaming and Casino Management I3.0
HRM 371Gaming and Casino Management II3.0
HRM 425Hospitality Industry Administration3.0
HRM 450Hospitality Leadership Seminar3.0
HRM 455Hospitality Human Resources Management3.0
Industry Hours Requirements
HRM 190Industry Hours I1.0
HRM 290Industry Hours II1.0
HRM 390Industry Hours III1.0
HRM 490Industry Hours IV1.0
HRM 495Industry Hours V1.0
Program Electives ***12.0
Business Administration Minor Requirement
ACCT 110Accounting for Professionals4.0
ECON 201Principles of Microeconomics4.0
MIS 200Management Information Systems4.0
MKTG 201Introduction to Marketing Management4.0
ORGB 300 [WI] Organizational Behavior4.0
Complete one of the following courses to complete the BA minor:
BLAW 201Business Law I4.0
or ECON 202 Principles of Macroeconomics
or OPM 200 Operations Management
or STAT 201 Introduction to Business Statistics
Free Electives24.0
Total Credits183.0
*

Three language courses are required from: ARBC, CHIN, FREN, GER, GREC, ITAL, JAPN, KOR, RUSS, or SPAN and then one additional arts & humanities course from any of the above as well as ENGL, GST, HIST, HUM, JUDA, LANG, LING, PHIL, WGST, or WRIT areas.

**

Students may choose from ANTH, CJS, PSCI, PSY, and SOC courses.

***

Choose additional Hospitality courses or courses from CULA or SMT.

Sample Plan of Study

5 YR UG Co-op Concentration

Term 1Credits
ENGL 101Composition and Rhetoric I: Inquiry and Exploratory Research3.0
HRM 110Introduction to the Hospitality Industry3.0
HRM 130Introduction to Tourism3.0
HRM 190Industry Hours I1.0
MATH 181Mathematical Analysis I3.0
UNIV SH101The Drexel Experience1.0
 Term Credits14.0
Term 2
ENGL 102Composition and Rhetoric II: Advanced Research and Evidence-Based Writing3.0
HRM 131Tourism Geography3.0
HRM 150Food & Beverage Customer Service3.0
MATH 182Mathematical Analysis II3.0
Arts & Humanities Elective4.0
 Term Credits16.0
Term 3
CIVC 101Introduction to Civic Engagement1.0
COOP 101Career Management and Professional Development0.0
ENGL 103Composition and Rhetoric III: Themes and Genres3.0
HRM 165Introduction to the Events Industry3.0
HRM 125Hotel Operations Management3.0
MATH 107Probability and Statistics for Liberal Arts3.0
Arts & Humanities Elective4.0
 Term Credits17.0
Term 4
CULA 115Culinary Fundamentals3.0
FDSC 100ServSafe1.0
HRM 120Principles of Food-Service Management3.0
HRM 220Purchasing for the Hospitality Industry3.0
NFS 100Nutrition, Foods, and Health2.0
NFS 101Introduction to Nutrition & Food1.0
Arts & Humanities4.0
 Term Credits17.0
Term 5
COM 230Techniques of Speaking3.0
HRM 155Hotel Customer Service3.0
HRM 160Laws of the Hospitality Industry3.0
HRM 215Commercial Food Production4.0
HRM 290Industry Hours II1.0
Arts & Humanities Elective3.0
 Term Credits17.0
Term 6
ACCT 110Accounting for Professionals4.0
HRM 370Gaming and Casino Management I3.0
HRM 390Industry Hours III1.0
MKTG 201Introduction to Marketing Management4.0
Free elective3.0
 Term Credits15.0
Term 7
HRM 330Hospitality Marketing and Branding3.0
HRM 371Gaming and Casino Management II3.0
MIS 200Management Information Systems4.0
Free elective3.0
Arts and Humanities elective3.0
 Term Credits16.0
Term 8
HRM 355Resort Management3.0
INFO 101Introduction to Computing and Security Technology3.0
Program Elective3.0
Social Science Elective3.0
Free elective3.0
 Term Credits15.0
Term 9
COM 181Public Relations Principles and Theory3.0
ECON 201Principles of Microeconomics4.0
HRM 335Beverage Management3.0
HRM 490Industry Hours IV1.0
Program elective3.0
Free elective3.0
 Term Credits17.0
Term 10
HRM 450Hospitality Leadership Seminar3.0
HRM 495Industry Hours V1.0
ORGB 300 [WI] Organizational Behavior4.0
Program elective3.0
Free elective3.0
 Term Credits14.0
Term 11
HRM 425Hospitality Industry Administration3.0
Free elective3.0
Business elective4.0
Social Science elective3.0
 Term Credits13.0
Term 12
HRM 455Hospitality Human Resources Management3.0
Program elective3.0
Social Science elective3.0
Free elective3.0
 Term Credits12.0
Total Credit: 183.0

Facilities

The major facility of the Hospitality Management, Culinary Arts and Food Science programs is located on the sixth floor of the Academic Building. It is a 6,500 square foot space that includes three state-of-the-art commercial kitchens, bakery and laboratories, as well as the Academic Bistro, the student-run restaurant, bar and lounge. The facility also includes a sensory analysis lab, hospitality and gaming lab, conference room and the Les Dames d'Escoffier Library.

Philadelphia Location

A unique feature of the Hospitality Management program at Drexel is that it is located in Philadelphia, with close proximity to New York City, Baltimore, and Washington, as well as the resort centers on the Atlantic seacoast and in the Pocono Mountains. These regions include hundreds of hotels, restaurants, resorts, and casinos that are used for field trips and campus visits by hospitality resource professionals. Students also gain hands-on experience through faculty-directed field trips throughout the region.

Hospitality Management Faculty

Robert Ambrose, MS (Fairleigh Dickinson University). Instructor. Creative gaming floor applications, strategy development and implementation, executive decision making, the customer service experience within the casino/hospitality environment.
Linda Forristal, PhD (Purdue University). Associate Teaching Professor. Destination management, marketing, branding, communications, cultural heritage tourism including foodways, indigenous tourism.
Michael Traud, JD (Villanova University) Program Director, Hospitality and Tourism Management. Assistant Clinical Professor. Implementation of Korean Cuisine in the United States; hospitality law; Italian cuisine.
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