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:

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.

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 Development1.0
ENGL 101Composition and Rhetoric I: Inquiry and Exploratory Research3.0
or ENGL 111 English Composition I
ENGL 102Composition and Rhetoric II: Advanced Research and Evidence-Based Writing3.0
or ENGL 112 English Composition II
ENGL 103Composition and Rhetoric III: Themes and Genres3.0
or ENGL 113 English Composition III
INFO 101Introduction to Computing and Security Technology3.0
MATH 107Probability and Statistics for Liberal Arts3.0
MATH 171Introduction to Analysis A3.0
MATH 172Introduction to Analysis B3.0
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 220Purchasing and Cost Controls for the Hospitality Industry3.0
HRM 330Hospitality Marketing and Branding3.0
HRM 335Beverage Management3.0
HRM 355Resort Management3.0
HRM 415Fine Dining and Services4.0
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
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

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

First Year
FallCreditsWinterCreditsSpringCreditsSummerCredits
ENGL 101 or 1113.0CULA 1153.0CIVC 1011.0VACATION
FDSC 1001.0ENGL 102 or 1123.0ENGL 103 or 1133.0 
HRM 1103.0HRM 1313.0HRM 1253.0 
HRM 1303.0HRM 1503.0MATH 1073.0 
MATH 1713.0HRM 1901.0Arts & Humanities elective4.0 
UNIV SH1011.0MATH 1723.0  
 14 16 14 0
Second Year
FallCreditsWinterCreditsSpringCreditsSummerCredits
ACCT 1104.0HRM 1553.0COM 2303.0VACATION
HRM 1203.0HRM 1603.0ECON 2014.0 
NFS 1002.0HRM 1653.0MIS 2004.0 
NFS 1011.0HRM 2154.0Free elective3.0 
Arts & Humanities course4.0HRM 2901.0Program elective3.0 
Free elective3.0Arts & Humanities course4.0  
 17 18 17 0
Third Year
FallCreditsWinterCreditsSpringCreditsSummerCredits
COM 2703.0COM 1813.0INFO 1013.0VACATION
HRM 2203.0HRM 3303.0MKTG 2014.0 
ORGB 3004.0HRM 3901.0Free elective3.0 
Free elective3.0Free elective3.0Program elective3.0 
Social Science elective3.0Program elective3.0Social Science elective3.0 
 16 13 16 0
Fourth Year
FallCreditsWinterCreditsSpringCreditsSummerCredits
HRM 3553.0HRM 3353.0HRM 4154.0VACATION
HRM 4503.0HRM 4253.0HRM 4553.0 
Free elective3.0Arts & Humanities course3.0Free elective4.0 
Program elective3.0Business course4.0Social Science elective3.0 
 Free elective3.0  
 12 16 14 0
Total Credits 183

4 year, 1 co-op

First Year
FallCreditsWinterCreditsSpringCreditsSummerCredits
ENGL 101 or 1113.0CULA 1153.0CIVC 1011.0VACATION
FDSC 1001.0ENGL 102 or 1123.0COOP 101*1.0 
HRM 1103.0HRM 1313.0ENGL 103 or 1133.0 
HRM 1303.0HRM 1503.0HRM 1253.0 
MATH 1713.0HRM 1901.0MATH 1073.0 
UNIV SH1011.0MATH 1723.0Arts & Humanities Elective4.0 
 14 16 15 0
Second Year
FallCreditsWinterCreditsSpringCreditsSummerCredits
ACCT 1104.0HRM 1553.0COM 2303.0INFO 1013.0
HRM 1203.0HRM 1603.0ECON 2014.0MKTG 2014.0
NFS 1002.0HRM 1653.0MIS 2004.0Program elective3.0
NFS 1011.0HRM 2154.0Program elective3.0Social Science elective3.0
Arts & Humanities Elective4.0HRM 2901.0Free elective3.0Free elective3.0
Free elective3.0Arts & Humanities Elective4.0  
 17 18 17 16
Third Year
FallCreditsWinterCreditsSpringCreditsSummerCredits
COM 2703.0COM 1813.0COOP EXPERIENCECOOP EXPERIENCE
HRM 2203.0HRM 3303.0  
ORGB 3004.0HRM 3901.0  
Social Science elective3.0Program elective3.0  
Free elective3.0Free elective3.0  
 16 13 0 0
Fourth Year
FallCreditsWinterCreditsSpringCredits 
HRM 3553.0HRM 3353.0HRM 4154.0 
HRM 4503.0HRM 4253.0HRM 4553.0 
Free elective3.0Arts & Humanities elective3.0Social Science elective3.0 
Program elective3.0Business elective4.0Free elective3.0 
 Free elective3.0  
 12 16 13 
Total Credits 183

5 year, 3 co-op

First Year
FallCreditsWinterCreditsSpringCreditsSummerCredits
ENGL 101 or 1113.0CULA 1153.0CIVC 1011.0VACATION
FDSC 1001.0ENGL 102 or 1123.0COOP 1011.0 
HRM 1103.0HRM 1313.0ENGL 103 or 1133.0 
HRM 1303.0HRM 1503.0HRM 1253.0 
MATH 1713.0HRM 1901.0MATH 1073.0 
UNIV SH1011.0MATH 1723.0Arts & Humanities Elective4.0 
 14 16 15 0
Second Year
FallCreditsWinterCreditsSpringCreditsSummerCredits
ACCT 1104.0HRM 1553.0COOP EXPERIENCE±COOP EXPERIENCE±
HRM 1203.0HRM 1603.0  
NFS 1002.0HRM 1653.0  
NFS 1011.0HRM 2154.0  
Arts & Humanities Elective4.0HRM 2901.0  
Free Elective3.0Arts & Humanities Elective4.0  
 17 18 0 0
Third Year
FallCreditsWinterCreditsSpringCreditsSummerCredits
COM 2303.0INFO 1013.0COOP EXPERIENCE±COOP EXPERIENCE±
ECON 2014.0MKTG 2014.0  
MIS 2004.0Program Elective3.0  
Program Elective3.0Social Science Elective3.0  
Free Elective3.0Free Elective3.0  
 17 16 0 0
Fourth Year
FallCreditsWinterCreditsSpringCreditsSummerCredits
COM 2703.0COM 1813.0COOP EXPERIENCE±COOP EXPERIENCE±
HRM 2203.0HRM 3303.0  
ORGB 3004.0HRM 3901.0  
Social Science Elective3.0Program Elective3.0  
Free Elective3.0Free Elective3.0  
 16 13 0 0
Fifth Year
FallCreditsWinterCreditsSpringCredits 
HRM 3553.0HRM 3353.0HRM 4154.0 
HRM 4503.0HRM 4253.0HRM 4553.0 
Free Elective3.0Arts & Humanities Elective3.0Social Science Elective3.0 
Program Elective3.0Business Elective4.0Free Elective3.0 
 Free Elective3.0  
 12 16 13 
Total Credits 183

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

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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