Peter Szende

Professor of the Practice

Associate Dean of Academic Affairs

Professor Peter Szende brings to SHA over 25 years of hospitality industry experience. He was born and raised in Budapest, Hungary, where he earned a BS in hotel administration from the College of Commerce and Hotel Management and a master’s degree in tourism from the University of Economic Sciences in Budapest. While working in the hospitality industry, he earned a doctorate in business administration with an emphasis in hotel marketing. In addition, he received a diploma in hospitality administration from the Centre International de Glion, in Switzerland. In Glion, Dr. Szende also gained some teaching experience as a lecturer.

His European management experience includes a variety of organizations, such as management training (with Mövenpick in Switzerland and Accor in UK), public relations management (with Hilton International in Hungary), banquet management & hotel management (with the InterContinental group in Hungary), and hotel & sales management (with an independent Château Hotel in France). For more than eight years, he was employed by Four Seasons Hotels & Resorts and served in various food and beverage management positions in Toronto, Dallas, and Boston.

Dr. Szende joined the Boston University School of Hospitality Administration as an assistant professor in 2003. He was promoted to associate professor of the practice effective September 1, 2010. Since his arrival at SHA, Dr. Szende has taught four different courses. Dr. Szende has written two books, Hospitality Marketing and Case Scenarios in Hospitality Supervision. He developed a new educational concept and since 2011 serves as the lead author and Series Editor of Hospitality Management Learning Modules, published by Pearson Prentice Hall. Peter has been awarded a Fulbright Scholar grant and during Spring 2014 he served as a visiting faculty member in the Department of Economic Geography and Tourism Competence Center at Corvinus University of Budapest, Hungary. In July 2014, Peter was appointed as Director of Curriculum and Instruction for SHA. January 1, 2016, he was appointed as Associate Dean of Academic Affairs. Most recently, on September 19, 2017, he was promoted to professor of the practice.

Selected Publications

Szende, P., George, E. & Suess, C. (2016). Roxy’s Grilled Cheese. Journal of Hospitality and Tourism Cases. 5(1), pp. 87-97. 

Szende, P. & Dalton, A. (2015). Service Blueprinting:  Shifting From a Storyboard to a Scorecard. Journal of Foodservice Business Research, 18(3), pp. 207-225.

Szende, P. & Tucker, E. (2015). The Chatham Hotel: A historical case during New England’s “Elegant Era.”  Journal of Hospitality and Tourism Cases, 4(2), pp. 67- 78.

Szende, P., Pang, J.K. & Yu. H. (2013). Experience Design in the 13th Century: The Case of Restaurants in Hangzhou. Journal of China Tourism Research, 9(1), pp. 115-132.


This introductory course is open to all BU students and is the prerequisite for School of Hospitality courses. Students gain an historical perspective and identify current events and trends in lodging, restaurants and event management. It provides an overview of the global hospitality/tourism industry including the critical elements of managing services. The Boston market, multimedia assignments and team-based projects are integrated into the learning environment. This course fulfills a single unit in each of the following BU Hub areas: Historical Consciousness, Digital/Multimedia Expression, Teamwork/Collaboration.   [ 4 cr. ]

Prereq: (SHA HF 100 or SHA HF 200)

This courses focuses on principal operating problems facing managers in the restaurant industry. Topics such as concept development and entrepreneurship, menu analysis, cost control, operational analysis, and customer service processes are addressed. 4 credits, offered Fall & Spring.   [ 4 cr. ]

Prereq: (SHA HF 220)

This intermediate-level course is designed to complete a student's foundation in food and beverage management. Critical issues in the food service industry are explored in depth. Course content will vary. Analysis of daily operations with a focus on developing viable solutions to problems is emphasized. The course content is grouped into six thematic competency clusters.   [ 4 cr. ]

This course investigates the distinctive operational characteristics, operational mechanics, technology and management practices of hotels and restaurants. Throughout the course, students will be provided with advanced techniques and tools to analyze and improve operational capabilities of a hospitality organization. Analysis of daily operations with a focus on developing viable solutions to problems is emphasized. The first half of the course will focus on the theoretical principles and operational tactics of lodging operations and on how the departments within the rooms division of an individual hotel operate. Students will explore the managerial aspects of hotel reservation, the front office, housekeeping, engineering and security. The second half of the course will focus on principal operating problems facing managers in the restaurant industry. Topics such as concept development, pricing strategies and restaurant revenue management, menu performance analysis, cost control, labor management and customer service processes are addressed.   [ 4 cr. ]


  • Undergraduate Degree, College for Commerce and Hotel Management of Budapest
  • Diploma, Centre International de Glion, Switzerland
  • Post-graduate Degree, University of Economic Sciences, Budapest
  • Doctorate, University of Economic Sciences, Budapest

Contact Information

Boston University School of Hospitality Administration
928 Commonwealth Avenue, Room 315
Boston, MA 02215