The Master of Management in Hospitality (MMH) program requires 32 credits (8 courses) consisting of four core hospitality courses taught in the fall, four elective courses taught in the spring, and one experiential industry-based work experience completed in the summer.
Credit Requirement Summary:
|Required Courses||16 cr.|
|Elective Courses*||16 cr.|
* Academic credits can also be earned for completing independent student projects/research projects.
** Students with relevant hospitality experience may waive the internship requirement with the faculty director’s consent.
HF701 Hospitality Operations Analysis (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 the 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 reservations, 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.
HF711 Hospitality Financial Management (4 cr.)
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.
Professor: Dr. Michael Kwag
HF762 Hospitality Marketing and Branding (4 cr.)
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
Professor: Dr. Makarand Mody
HF733 Hospitality Organizational Leadership (4 cr.)
Prerequisite: 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.
HF717 Real Estate Financing and Feasibility (4 cr.)
The target audience of this class are students who aspire to have a career involving the ownership, development and/or financing of lodging assets. This course provides an introduction to and detailed instruction regarding the hotel market and feasibility research process including hands-on preparation of a feasibility analysis for a proposed hotel development. Principles of finance, such as time value of money and discounted cash flow analysis are addressed. Key component parts of a hotel asset acquisition and sale process are explored. Students will gain an understanding of the marketing process, spotting basic issues in a LOI, Purchase and Sale Agreement. They will also learn about the due diligence process, as well as they will be grasping some of the basic logistical issues involved with an actual hotel transaction closing. The description and analysis of investment return scenarios, market cycles, risk/reward analysis are explored. Appraisal and valuation techniques are discussed. On-Demand.
HF719 Hotel Development and Deal Making (4 cr.)
This course will cover the basics of real estate development: Site acquisition, required approvals, zoning, and financial strategies. As it pertains to hotel assets, the course will help students navigate the intricacies of negotiating franchise agreements and management contracts that are necessary for any development deal. This course will also promote sound real estate investment and finance decisions via the knowledge of theory and strategies. For example, real estate investment decisions are made from applications of an extended version of the after-tax cash flow and other valuation models (option pricing, regression models). Financing decisions are made using techniques of modern financial analysis. All of these topics will be covered by this new course.
HF723 Case Studies in Corporate Restaurant Management (4 cr.)
Prerequisites: HF 701, HF 711, HF 762
Future restaurant leaders must possess many qualities and deal with challenging and complex business situations. This case study based elective course will allow graduate-level students to apply the principles of leadership, analysis, and planning that they have learned in their prior required coursework to issues in corporate and multi-unit restaurant management and operations. The planning process for new restaurant ventures is explored. Students will critically analyze financing plans for new concept development. New ways of assessing restaurant success and failure are examined. An emphasis is placed on the use of qualitative and quantitative tools to analyze restaurant performance. The advantages and disadvantages of various market entry strategies are discussed. Opportunities for restaurant organizations to expand globally are addressed.
Professor: Dr. Christopher Muller
HF760 Strategic Marketing (4 cr.)
This is an advanced course focusing on hospitality marketing strategies for hotels, restaurants, tourist attractions or other related events and experiences. In this course, we will build upon and integrate basic marketing principles into complex marketing strategies designed to capture market share. All projects are for real situations with real “clients” to be delivered in real-time, enabling us to work with industry professionals. Special attention will be placed on market research, targeted marketing, digital marketing, and presentation skills. Offered Fall & Spring.
HF767 Fundamental of Digital Content Development (4 cr.)
This course encourages students to use digital tools to create messaging, storylines, infographics for print, online, audio and video content marketing. These are essential to develop the assets for successful hospitality marketing campaigns. Use of Adobe Photoshop, Premiere Pro, In Design and other elements of the Creative Suite will be used to design materials for real works lodging and food and beverage clients.
HF768 Digital Marketing Strategies (4 cr.)
Prerequisite: HF 701, HF 762
This is an advanced course in hospitality marketing focused on the variety of digital marketing tools currently available for hotels and restaurants.
Internet marketing for our industry has evolved drastically in the past 10 years. With more than 50% of people researching travel online, an understanding and appreciation of how hotels and restaurants use digital marketing initiatives to reach their consumers is necessary to succeed in the industry. Knowing how to market through Facebook with boosted posts, run search engine marketing campaigns through Google AdWords, and geo-targeting market segments through online media advertising will enhance your marketing savvy and make you more marketable as you enter the job market in hospitality.
Effective marketing for your hospitality asset today means taking the following steps: your website must be responsive and provide the most user-friendly experience on the desktop as well as mobile and tablet devices; Search Engine Optimization and the technical coding and functionality to ensure your website also ranks high when web surfers conduct searches using keywords. Additionally, there will be a review of the most revenue-generating internet marketing techniques and finally booking mechanisms and distribution channels.
Professor: Leora Halpern Lanz
HF771 Hospitality Revenue Management Strategies (4 cr.)
Prerequisite: HF 701
Hotel Revenue Management focuses on how a hotel can produce the highest amount of “profitable” revenue given its fixed capacity and variable demand. The fundamental principles and concepts of hospitality revenue management that include pricing and discounting strategies, overbooking practices, segmentation, competitive analysis, demand and revenue forecasting, performance analysis will be discussed throughout the term. To expand revenue management streams outside of the hotel rooms, Total Revenue Management strategies are explored. Non-traditional hospitality segments discussed include space optimization and cruise revenue management.
Professor: Dr. Apostolos Ampountolas
HF777 Meeting Planning and Special Events Management (4 cr.)
Prerequisite: 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.
HF778 Hospitality Analysis (4 cr.)
Prerequisite: HF 701, HF 762, and HF 711
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.
HF779 Financial Reporting and Analysis (4 cr.)
Financial analysis is the process of examining a company’s performance in the context of its industry and economic environment in order to arrive at a decision or recommendation. The central focus of financial analysis is financial statement analysis and interpretation of financial disclosures on evaluating the company’s performance to improve risk assessment and decision making. Students will be able to understand a company’s future risk performance by analyzing the financial statements.
HF790 Independent Study Projects (1-4 cr.)
With permission from the Program Director, students may engage in independent business or research projects. Independent study projects may be used to satisfy the requirement of elective courses.
HF740 Graduate Internship in Hospitality Management (0 cr.)
The Graduate Internship allows students to gain industry experience. The zero-credit internship involves 300 hours of relevant hospitality work experience and is required for all graduate students. Practical learning opportunities are available through our various hospitality partnerships, including hotels, restaurants, and other placements. Most students’ internships are paid jobs in the industry.
- See the course sequencing for full-time students: MMH-Course-Sequencing
- Course sequencing for part-time students will be determined on a case-by-case basis