Part-Time Learning: Innovate Your Career in Real-Time
Boston University offers a flexible and customizable curriculum for you to earn your master’s degree while pursuing your career simultaneously.
The Master of Management in Hospitality is an 8-course program that will help you advance your leadership, branding, and finance skills while helping you become an expert in a variety of different industry pathways such as:
Workshop projects from your current work in the classroom and get real-time feedback from our innovative faculty during your time in the program.
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Graduate Certificates: Just 3 Courses
Looking to quickly gain knowledge in a specific area? Consider pursuing one of our Graduate Certificates. In just three courses, gain practical knowledge in foundational concepts like finance and operations or a specialty such as Digital Marketing, Real Estate Development or Restaurant Management!
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Enhance Your Network
At SHA, students will interact with industry leaders regularly—whether inside the classroom or at school events such as the Hospitality Leadership Summit. Take advantage of our faculty’s connections to help you achieve that next step in your career. You’ll also have the opportunity to connect with our impressive alumni!
Flexibility
Part-Time students can take one to two courses each semester and can complete the program as quickly as two years. Students have up to six years to finish the program so you can study at pace that works best for you. Below is an example of what a part-time study plan may look like depending on your concentration!
YEAR ONE
Fall Semester:
SHA HF 711 Financial Management
SHA HF 711 4 credits. Fall and Spring
Accounting has been described as the language of business. Consequently, the ability to speak and understand this language is a fundamental competency for practitioners of business. A central aspect of accounting is the composition of financial statements that depict the underlying economic reality of the firm being operated. This course is intended to introduce fundamental elements that are used to compose these financial reports. Specifically, course content will include an examination and quantitative analysis of the balance sheet, income statement and statement of cash flows from both a conceptual and pragmatic perspective. How these statements are both composed and relate to business planning, control and decision making in hospitality enterprise will be a central topic. 4 cr. Offered Summer II.
SHA HF 702 Innovation & Disruption
SHA HF 702 4 credits. Fall and Spring
In today's suddenly uncertain world, disruptions are the norm and are mandating that we adapt our organizations and our individual selves. To stay ahead and remain resilient, businesses must ready themselves for crisis and change management. They must also excel at problem-solving and identifying opportunities to innovate effectively. Using case studies, media coverage and other content, this course will examine some of the most dramatic changes encountered by the hospitality industry, from the onset and impact of Uber and Airbnb to the current COVID-19 pandemic. Hospitality leaders need to know how to be the disruptors in the industry, as well as learn how to survive and capitalize when the industry is disrupted. In both situations, effective innovation is key to staying relevant and succeeding. Each week the class will meet to discuss different challenges that businesses have faced and approaches that entrepreneurs have taken to manage them. Examples will focus on both proactive change (addressing disruptions through innovation and early detection), as well as reactive change (leading in times of crisis). This course is offered in the FALL term in lieu of the required HF 701 for students entering with extensive industry experience. It is also offered in the Spring as an elective for those who have completed HF 701 and for those pursuing the Innovation & Entrepreneurship concentration.
Spring Semester:
SHA HF 621 Advanced Food & Beverage Management
SHA HF 621 4 credits. Fall and Spring
This course is meant to provide students at the Master's level a broad and practical understanding of foodservice operations for the new world in which we are living. Foodservice encompasses much more than restaurants, though special attention will be paid to various types of restaurants to understand how they operate and what they may look like in the future. Students should expect to gain insight into both strategic and day-to-day operational management, as well as a high-level discovery of the various segments of foodservice.
SHA HF 777 Meeting Planning & Special Events Management
SHA HF 777 4 credits. Fall and Spring
Graduate Prerequisites: SHA HF 701 - This course is designed to provide an introduction to the principles of special event management. The planning, development, management, and implementation of festivals, entertainment events, corporate and other events will be the focus of study. Specific topics will include bid preparation, forecasting project revenues, estimating budgetary goals, contract negotiations, event-marketing strategy, event related case studies, event technology, public and corporate sponsorship. Fundraising techniques will discussed. In addition to operational and logistical needs of various types of events, insurance and risk management concerns associated with these events are addressed. The course emphasizes the principles and concepts of etiquette and protocol. Proven event execution tactics are introduced to ensure event return on investment. 4 cr. Offered Fall Semester.
YEAR TWO
Fall Semester:
SHA HF 762 Branding & Marketing
SHA HF 762 4 credits. Fall and Spring
This course offers participants innovative and practical approaches for addressing strategic marketing challenges to improve revenue, profit, and customer loyalty. Using case studies from hotels, restaurants, and hospitality firms worldwide, and referencing cutting-edge research, students will learn the latest applications of strategic thinking and analysis to marketing challenges facing the hospitality industry. They will understand strategic-marketing concepts and principles, and apply the ideas, concepts, and principles to develop innovative and profitable strategies. Recent evolutions in globalization, technology and sustainability necessitate that modern marketing be reconstituted to move into the digital age. Given the role and critical importance of a digital mindset in operating today's businesses, the course will also leverage case studies and real-world examples to help students master the "new marketing" on a strategic and tactical level. In so doing, the course will enable students to explore the design and implementation of marketing programs and activities to build, measure, and manage brand equity for a sustainable competitive advantage. 4 cr. Offered Summer II.
SHA HF 733 Organizational Leadership
SHA HF 733 4 credits. Fall and Spring
Graduate Prerequisites: SHA HF 701 - The hospitality / travel and tourism industry employs over 284 million people, representing about 1 in 11 jobs worldwide. In such a labor intensive field, leading and managing people are two critical elements for operating successful organizations. 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, team leadership and the personal aspect of self-leadership. Several different leadership models will be analyzed and applied to the hospitality industry. An emphasis on creating organizational culture through human resource strategies and how to manage change effectively will be two critical components of the course. The course explores key aspects of human resources functions such as employment law, employee recruitment & selection, compensation and benefits, labor relations, diversity and managing hospitality human resources in a global environment. 4 cr. Offered Fall Semester.
Spring Semester:
SHA HF781 Future of the Restaurant Business
SHA HF 778 Hospitality Analytics
SHA HF 778 4 credits. Fall and Spring
Graduate Prerequisites: SHA HF 701, SHA HF 711, and SHA HF 762 - This course will provide students with fundamental knowledge of business analytics and information visualization combined with extensive opportunities for developing hands-on skills for applying hospitality business analytics to managerial decision-making. Students will learn fundamental mathematical and statistical concepts as well as statistical modeling techniques to solve operational, financial and marketing issues that hospitality organizations face today. Students will also learn how to leverage widely used Microsoft Excel to build out data-driven insights and craft story telling visualization around the data-driven insights. 4 cr. Offered Fall semester.
300 Hour Work Experience Requirement is waived for all part-time students.
Investing in Your Future
Graduate School is a huge investment of both time and money. We’re happy to share that all accepted students are eligible for a $14,000 scholarship at minimum. If you are a part-time MMH student, completing 8 credits or less per semester, you are charged the per-credit rate during the semester in which you are registered.
Fall/Spring 2025-2026 – $2,183 per credit
Payment Plans
Part-Time Students are eligible for special payment plans through the university. You can learn more about this pay as you go option on the Student Accounts website.
Does your company offer tuition benefits? Learn about our Corporate Tuition-Matching Scholarships! Contact our Executive Director of Strategic Operations & Corporate Relations, Mara Littman, for more information at mlittman@bu.edu .
Sounds like the program for you? Reach out to our Admissions team today: shagrad@bu.edu
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