Hospitality Management BSHM

Major: Hospitality Management
Degree Awarded: Bachelor of Science in Hospitality Management (BSHM)
Calendar Type: Quarter
Minimum Required Credits:183.0
Co-op Options: No Co-op (Four years), One Co-op (Four years); Three Co-op (Five years)
Classification of Instructional Programs (CIP) code: 52.0901
Standard Occupational Classification (SOC) code: 11-9051; 11-9081

NOTE: This program is no longer accepting applications as of the 2023-2024 academic year.

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.

Additional Information

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:

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 of 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 prerequisite 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

*

Three language courses are required from: ARBC, CHIN, FREN, GER, ITAL, JAPN, KOR, or SPAN and then one additional arts & humanities course from any of the above as well as ENGL, GST, HIST, HUM, JWST, 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.

Writing-Intensive Course Requirements

In order to graduate, all students must pass three writing-intensive courses after their freshman year. Two writing-intensive courses must be in a student's major. The third can be in any discipline. Students are advised to take one writing-intensive class each year, beginning with the sophomore year, and to avoid “clustering” these courses near the end of their matriculation. Transfer students need to meet with an academic advisor to review the number of writing-intensive courses required to graduate.

A "WI" next to a course in this catalog may indicate that this course can fulfill a writing-intensive requirement. For the most up-to-date list of writing-intensive courses being offered, students should check the Writing Intensive Course List at the University Writing Program. Students scheduling their courses can also conduct a search for courses with the attribute "WI" to bring up a list of all writing-intensive courses available that term.

Sample Plan of Study

4 year, no co-op

4 year, 1 co-op

*

Students may be registered in a later term based on their co-op program (4-year or 5-year) and cycle. Select students may be eligible to replace COOP 101 with COOP 001.

5 year, 3 co-op

±

Students may be registered in a later term based on their co-op program (4-year or 5-year) and cycle. Select students may be eligible to replace COOP 101 with COOP 001.

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