Associate Professor of the Practice
Michael Oshins has been a faculty member of Boston University School of Hospitality Administration (SHA) for over two decades. He was the first member to earn the title of Associate Professor of the Practice at Boston University School of Hospitality Administration. Mike has taught a dozen different courses at SHA, including Marketing, Service Quality & Human Resource Management and Leveraging Technology in Hospitality &Tourism. He currently teaches all incoming freshmen an overview of the industry with a focus on customer service and the senior capstone course in Hospitality Leadership.
Mike holds a doctorate in Human Resource Education from Boston University, a masters in professional studies in Hotel Administration from Cornell University and a bachelor of arts in Literature and Rhetoric from Binghamton University of New York. His doctoral research involved developing an industry competency model for hotel managers – identifying the knowledge, skills and traits that distinguish great versus good hotel managers.
Mike is the current editor of the Boston Hospitality Review, an interdisciplinary journal devoted to scholarship and reflection about the theory and practice of hospitality as a business activity and cultural phenomenon. He has been published or cited for his industry expertise in numerous media outlets, including The Cornell Hotel & Restaurant Quarterly, New England Hotel Magazine, Los Angeles Times, Boston Globe and CBS.
While on faculty at BU, Mike is actively involved with industry consulting practices, speaking engagements and board involvement. He was an associate for The Spire Group / The TQM Group, a Boston-based consulting firm specializing in total quality management for service organizations. Mike was also an associate with Heath & Company of Atlanta, GA, a hotel consulting company focused on labor management, operational efficiency and quality; his clients included Holiday Inn, Sheraton, Westin, and independent hotels. Most recently, Mike ran a training session for a Relais & Chateau branded hotel company’s senior management team on breakthrough service, leadership and the impact of corporate culture.
Prior to his career in academia, Mike was Vice President of Integer Dynamics. A hospitality industry consulting company, Integer Dynamics focused in operational and technology-based productivity & quality consulting services for luxury hotel companies. Mike’s operational experience includes hotel, restaurant, quick-service, and country club segments, highlighted by work at the iconic Waldorf-Astoria in New York.
Michael’s teaching record is stellar. As a Faculty Instructor at Harvard University School of Continuing Education for 14 years, his Hotel & Restaurant Management graduate course earned the top 10% of course evaluations every year. As an adjunct faculty member at Brandeis Graduate School of Economics and Finance, Mike taught a Service Management course for six years, consistently earning among the highest course evaluations. He was also nominated multiple times for the university-wide Metcalf Award for Teaching Excellence at Boston University.
SHA HF 100 Introduction to the Hospitality Industry
Serves as the prerequisite to all SHA courses. Students wishing to take any SHA courses must first complete SHA HF 100. An introductory course designed to offer an overview of the hospitality industry. Students gain a historical perspective and track current events. The class discusses the structure of the industry including chains, franchising, ownership, and management. The course explores the inner workings of various components of lodging, food service, and entertainment organizations. It previews the important disciplines covered in upper-level classes. Actual industry examples and case studies are used extensively. This course is NOT offered to seniors. NOT open to SMG students or students who have taken SM 299 or SM 131. 4 credits, offered Fall & Spring. [ 4 cr. ]
SHA HF 432 Hospitality Leadership
Prereq: (SHA HF 231)
This course will focus on leadership and management for the hospitality industry. Using a leadership continuum as a framework, we will explore several different levels of leadership, from a "traditional" leadership role as the head of a major corporation to the more personal aspect of self-leadership. Several different leadership models will be analyzed and applied to the hospitality industry. Leadership tools will be explored - hands-on, realistic tools that you will be able to use in your personal lives, while in school and in the business world upon graduation. Seniors only. 4 credits, offered Fall & Spring. [ 4 cr. ]
SHA HF 532 Hospitality Leadership
Prereq: SHA HF 100 and HF 231
This course will focus on leadership and management for the hospitality industry. Using a leadership continuum as a framework, we will explore several different levels of leadership, from a "traditional" leadership role as the head of a major corporation to the more personal aspect of self-leadership. Several different leadership models will be analyzed and applied to the hospitality industry. Leadership tools will be explored - hands-on, realistic tools that you will be able to use in your personal lives, while in school and in the business world upon graduation. A special paper about leadership in the hospitality industry will also be required. Seniors only. 4 credits, offered Fall & Spring [ 4 cr. ]
- BS, State University of New York, Binghamton
- MPS, Cornell University
- EdD, Boston University
Boston University School of Hospitality Administration
928 Commonwealth Avenue, Room 309
Boston, MA 02215