GRADUATE
MASTER OVERVIEW
The Master of Science (MS) Catering and Hospitality Management is a master's degree that specializes in the field of hospitality management. It offers a strong balance between theoretical knowledge and professional exposure through course work, research and internship. The program adopts a global approach in its teaching materials supplemented by local case studies, which ensures that students attain a deeper understanding of international affairs. Graduates will possess a global mindset and professional competitive advantage, as well as be highly sought after as leaders of service-related organizations.
Fall Semester
CHM 701: Advanced Hospitality Marketing
CHM 711: Financial Management in Hospitality Administration.
CHM 714: Perspectives in Hospitality Administration.
CHM 715: Advanced Lodging and Leisure
CHM 716: Theoretical Developments in Hospitality.
Spring Semester
CHM 718: Advanced Hospitality Control
CHM 719: Managing Crisis in the Hospitality Industry
CHM 722: Organizational Management in Hospitality Administration
CHM 724: Hospitality Business Ethics
CHM 731: Category Management in the Hospitality Industry
CHM 735: Advanced Travel and Tourism
CHM 742: Retail Buying, Assortment Planning, and Allocation for the Hospitality Industry
CHM 743: Advanced Food Systems Management
CHM 754: Grants and Project Funding
CHM 797: Internship in Hospitality Administration
CHM 799: Master’s Thesis
COURSE DESCRIPTIONS
An advanced investigation into the theories, strategies, and marketing policies influencing the corporate level decision making process and how they apply to the day to day operations of hospitality companies.
Investigation of theories, strategies, and financial policies influencing corporate decisions in operations of domestic and international hospitality.
Foundation concepts in hospitality management. May be repeated for credit. Does not apply toward graduate credit.
Examines the lodging industry from a strategic management standpoint. Discussions and research will focus on industry interrelationships with economic, social, political, and financial entities.
Review and analysis of the history of the theoretical developments in the hospitality industry including a comparison with other disciplines.
Investigation of strategic cost management that includes financial and managerial accounting concepts relevant to the hospitality industry.
Examines various crisis management scenarios in the hospitality industry, including natural and man-made disasters. Provides future executives with the basic knowledge to handle these challenges.
The study and practice of the latest concepts related to leadership and supervision in hospitality management.
Develop the cognitive skills and integrative abilities necessary to recognize moral distinctions which occur in the daily operations of businesses in the light of personal values and professional codes of ethics.
The role of category management strategies and best practices in the effective implementation of customer service in the retailing industries.
An in-depth study of tourism supply, demand, policy, planning, development and marketing at the local, regional, state, national and international levels. Economic, social, political, and environmental considerations of tourism management and development will be a focus. Tourism-related research and experiences with tourism organizations and agencies are components of the course.
Study of concepts and execution of retail buying, assortment planning, and allocation in the retailing industries.
An examination of current technologies and processes in food industry related operations with emphasis on the subsystems of concept, and product development, production, and marketing.
HCM 754: Grants and Project Funding
Examination and application of the processes related to grants and sponsored projects, including identification of sources of funding, proposal development, and grant administration.
Internship experience in career-related position in the hospitality industry.