Peter Szende

Associate 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. Most recently on January 1, 2016, he was appointed as Associate Dean of Academic Affairs. He lives in Brookline, Massachusetts with his wife and two children.

Recent Publications

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., George, E. & Suess, C.  (2015) Roxy’s Grilled Cheese. Journal of Hospitality and Tourism Cases. (Accepted for Publication) 

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.


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.   [ 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 credits.   [ 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