Hospitality Management

Major: Hospitality Management
Degree Awarded: Bachelor of Science in Hospitality Management (BSHM)
Calendar Type: Quarter
Total Credit Hours: 183.0
Co-op Options: Three Co-op (Five years); No Co-op (Four years)
Classification of Instructional Programs (CIP) code: 52.0901
Standard Occupational Classification (SOC) code: 11-9051; 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 ITAL 101 Italian I 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.


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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