MS in Hospitality Management
At Hilton College, the Graduate Program office will evaluate each student's prior degree(s) and coursework and prepare a personalized degree plan. All degree candidates must complete a minimum of 36 graduate credit hours and either a thesis or a professional paper. The MS curriculum includes core courses designed to give students a solid base from which to move into any number of specialty areas. A directed practicum, one of the graduate core courses, gives students industry experience in their chosen specialty.
| Number | Description | Credit |
|---|---|---|
| GHL 6101 | Colloquium This course is a graduate student seminar which consists of a series of individual lectures by industry leaders, faculty and students. Hotel and restaurant management faculty, guest lecturers and current graduate students will also present research concepts, practical issues and studies related to the hospitality industry. |
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| GHL 6140 | Current Issues in Hospitality Finance Hospitality finance and technology issues impacting the lodging, foodservice, and club industries related through educational seminars and workshops with input from industry experts. Written research project analyzing a particular issue required. |
|
| GHL 6153 | Hotel Marketing New York Style Analysis of hotel's physical plant, customer segments, pricing and unique characteristics, identification, evaluation of products and services from the national purveyors at the international trade show. |
1 |
| GHL 6172 | Management Training Work Experience (MTWEP) I Analysis and evaluation of a hospitality establishment from a managerial perspective while student is employed at the establishment. This course is equivalent to 300 clock hours. |
1 |
| GHL 6173 | Management Training Work Experience (MTWEP) II Analysis and evaluation of a hospitality establishment from a managerial perspective while student is employed at the establishment. This course is equivalent to 300 clock hours. |
1 |
| GHL 6190 | Hospitality Research Proposal (Professional Paper I) Prerequisites: GHL 6382, and completion of at least 15 hours of core coursework. Development of a detailed research proposal and corresponding data collection instrumentation. |
1 |
| GHL 6191 |
Project Development Prerequisite: GHL 6381, and completion of at least 15 hours of core coursework. Development of a detailed research project and corresponding data collection instrumentation. |
1 |
| GHL 6197 | Selected Topics Selected Topics |
1 |
| GHL 6198 | Special Problems For the advanced student wishing to pursue individual study. May be repeated for a maximum of six (6) semester credit hours. |
1 |
| GHL 6256 | Hotel Gaming Operations New Jersey A student who has not completed Professional Paper I is required to continually enroll for 2 credits until paper is complete. |
2 |
| GHL 6257 | Hotel Gaming Operations Nevada Research, analyze and evaluate current topics on hotel and gaming operations in the state of Nevada. |
2 |
| GHL 6290 | Professional Paper I Prerequisite: GHL 6190. An exploratory, qualitative or quantitative analysis of a management problem specific to the hospitality industry. |
2 |
| GHL 6291 | Project Implementation Prerequisite: GHL 6191. An exploratory, qualitative or quantitative analysis of a management problem specific to the hospitality industry. |
2 |
| GHL 6297 | Selected Topics Selected Topics |
2 |
| GHL 6298 | Special Problems For the advanced student wishing to pursue individual study. May be repeated for a maximum of six (6) semester credit hours. |
2 |
| GHL 6299 | Professional Paper II |
2 |
| GHL 6309 | Legal Issues in the Hospitality Industry An interactive approach to the impacts of changing social values, current legislation and case law on management in the hospitality industry. |
3 |
| GHL 6315 | Introduction to Spa Management An overview of the history and understanding of the nature of the spa industry, its history, future and characteristics. To develop a working and hands-on knowledge of spa operations. |
3 |
| GHL 6317 | Innovative Hospitality Technologies This course equips students with the skills to manage the design, implementation, and functionality of the most innovative IT systems through lectures, discussions, case studies and hand-on projects. |
3 |
| GHL 6321 | Hospitality Business Strategies in Asia This course will allow students to develop analytical thinking, decision-making, and the ability to deal with complex business situations in the hospitality industry focusing on Asia. |
3 |
| GHL 6322 | Restaurant Management Manager’s role in restaurant operations. Control systems, managerial leadership, staff selection and staff development, effective approaches to successful client relations, and approaches to maintaining the balance between food, service, and facilities quality. |
3 |
| GHL 6323 | Hospitality Business Strategies in Europe, Middle East, & Africa This course will allow students to develop analytical thinking, decision-making, and the ability to deal with complex business situation in the hospitality industry focusing on Europe, Middle East and Africa. |
3 |
| GHL 6324 | Hospitality Business Strategies in the Americas & the Caribbean This course focuses on the general manager’s role in the development of business culture, legal environment, human resource management, financial practices, marketing and information systems in the Americans and Caribbean. |
3 |
| GHL 6325 | Introduction to Spa Management Introduction to the concepts of management of a hotel spa, day spa, destination, medical spa, or resort spa. |
3 |
| GHL 6326 | Catering Management An analysis of catering operations and management in the hospitality industry and various catering disciplines. |
3 |
| GHL 6327 | Restaurant Layout and Design Prerequisite: GHL 6341 or consent of instructor Concept development, market and financial feasibility studies drive the design of foodservice facilities. Location and arrangement of equipment impact layout and efficient utilization of space. Flow patterns, work optimization, human interactions, styles of service influence equipment selection, placement and operational requirements |
3 |
| GHL 6329 | Negotiation for Service Industry The application of negotiating skill in all phases of business aspects. Providing participants with the theoretical framework and practical tools for resolving issues on favorable terms while maintaining/ enhancing relationship. |
3 |
| GHL 6330 | Statistical Analysis for the Hospitality Industry This course covers the basic principles of statistics necessary to conduct hospitality research. The primary topics addressed will include the links between theory, research design and statistical techniques; variable measurement and frequency distributions; summary statistics for central tendency and variation; hypothesis testing; and bivariate correlation and regression analysis. The primary focus is on using the SPSS statistical package for calculating multivariate statistics and the utilization of the statistical output in research findings. Students will learn how to analyze hospitality data by using SPSS 17.0 for Windows, including how to set up data sets. Because this course is a prerequisite to GHL 6382, students are expected to have a sound understanding of data analysis techniques relevant to research methods. |
3 |
| GHL 6334 | Pricing and Revenue Management A comprehensive introduction to both the theory and practice of revenue management and pricing. This course involves mathematical analysis using Excel. |
3 |
| GHL 6335 | Sensory Branding in the Hospitality Industry Spa development and branding class focusing on sensory branding, brand analysis and gaining an understanding of how to incorporate sensory into a spa environment. |
3 |
| GHL 6336 | Facilities Management Work analysis to site planning for the management of mechanical, electrical, fire, safety, and energy conservation systems. |
3 |
| GHL 6337 | Human Resource Management The application of current sociological and psychological theories to organizational behavior, motivation, and conflict in government with focus on employee-employer relations and diversity in food service, lodging, and club establishments. |
3 |
| GHL 6340 | Organizational Behavior & Hospitality Leadership Strategies This course is designed to provide a thorough understanding of the internal and external components of supervision and leadership in the hospitality industry through cases, videos, examples and in- class exercises. |
3 |
| GHL 6341 | Food and Beverage Systems Management Study of the various food service systems, culinary techniques, theories of nutrition and public health, and their impact on the hospitality industry. |
3 |
| GHL 6342 | Alcoholic Beverage Production Formerly/Same as: GHL 6396 - Selected Topics: Alcoholic Beverage Production Prerequisite: None. Production of wine, beers, distilled spirits and cordials. Standards of quality, processing, storage and service for the four categories of spirituous beverages and various types of products within those categories. Production of small quantities of major types of alcoholic beverages including wine fermentation, beer brewing and distillation of spirits. |
3 |
| GHL 6343 | Beverage Management Analysis of major elements of beverage operations including social concerns and management functions, planning and marketing, mixology and selling techniques, the operational components of control systems, and the development of management’s daily information to follow-up procedures. |
3 |
| GHL 6344 | California Wine Experience Prerequisites: GHL 6345 or consent of instructor; must be of legal drinking age. Viticulture and viniculture practices and techniques, as well as production, marketing strategies, business strategies and the corporate culture of California wineries. Wine tours, seminars and tastings are included. Students to defray expenses for their travel and lodging. |
3 |
| GHL 6345 |
Wine Appreciation Analysis of wine producing regions of the world including compiling of wine lists, serving and recommending wine and food combinations. |
3 |
| GHL 6348 | Beer Appreciation Formerly/Same as: GHL 6396 - Selected Topics in Hopsitality Management: Beer Appreciation Prerequisite: None. Analysis of current theories and phenomenon intended to provide students with the opportunity to enhance the knowledge and gain operational skills in both class and lab settings. |
3 |
| GHL 6349 | Food & Beverage Purchasing Analysis of vendor and purveyor selection for the purchasing manager. On site tours of properties are required. |
3 |
| GHL 6350 | Hotel Gaming Operations: France Tourism and Casino Gaming are two century-old industries that have become ingrained in French culture. This course will expose the students to many diverse aspects of French culture, tourism sites and casino gaming. Field trips/tours will include, but not be limited to |
3 |
| GHL 6351 | Lodging Operations Management Theoretical applications and process improvement in managing the major divisions of a lodging establishment. |
3 |
| GHL 6352 | Hospitality Education Formerly/Same as: GHL 6397 - Selected Topics: Hospitality Education Prerequisite: Graduate standing. An analysis of the best practices that are essential to effective hospitality instruction. This course is designed for students pursuing a career in hospitality education or in corporate training. |
3 |
| GHL 6353 | Services Management Current theories and practical issues within the hospitality industry; exploration of concepts necessary for the development of a service management philosophy. |
3 |
| GHL 6354 | Hotel Operations Analysis of theory application to problems and decision making in hotel operations. |
3 |
| GHL 6355 | Event Administration Analysis of event management focusing on sports and entertainment, examining human resources, customer services, facility, tickets, concessions operations, legal issues, budgeting and financial administration, sales marketing, merchandising, and promotions. |
3 |
| GHL 6356 | Hotel Development Analysis and evaluation of the feasibility study development in hospitality industry operations with emphasis on market analysis, property location, valuation, and finance. |
3 |
| GHL 6357 | Gaming and Casino Management Analysis of operation, marketing, accounting/controls, security, social/cultural consequences of the gaming industry including lotteries, pari-mutuel wagering and casino gaming. |
3 |
| GHL 6358 | Current Issues in Gaming Management Analysis of current issues in gaming industry with emphasis on operations, marketing, controls/ security, cultural influences and social consequences of the gaming industry within the hospitality/tourism industry. |
3 |
| GHL 6359 | Hospitality Operations Analysis and strategic management in the hospitality industry with emphasis on operating procedures, trends, and strategies particular to managing the functions of critical sectors of the hospitality industry. |
3 |
| GHL 6360 | Graduate Directed Practicum Designed for students to take on an operations issue for a hospitality concern and conduct research and propose solution(s). |
3 |
| GHL 6361 | Hospitality Marketing Analysis Technological analysis of the environments, opportunities, and strategies particular to managing the marketing function in the hospitality industry. |
3 |
| GHL 6364 | Hospitality Managerial Accounting Hospitality managerial accounting, emphasizing planning and control functions including yield management, cash and operating budgets, standards and decision making. Break-even analysis, ratio analysis, interpretation of financial statements, budgeting, cash forecasts and hospitality case studies. |
3 |
| GHL 6365 | Tourism and Travel Analysis of the interactive economic and cultural influences of tourism and travel on the hospitality industry. |
3 |
| GHL 6366 | Hospitality Management Strategies Strategic management of lodging, food service and travel related businesses focusing on current issues, operations, development, finance, human resources, and marketing. |
3 |
| GHL 6368 | Career Capstone Project The Capstone Consulting Project (CCP) aims to develop and enhance the employability of graduates, while industry professionals and academics mentor students toward their career goal. |
3 |
| GHL 6369 | Hospitality Financial Assets Planning and Management Acquisition of long-term assets, lease-purchase decisions, cost of capital, and effects of the economic cycles on long-term financing in hotel and restaurant operations. |
3 |
| GHL 6370 | Professional Convention Mangement |
3 |
| GHL 6378 | Hospitality Real Estate Finance This course is aimed at equipping future decision makers with analytically intensive knowledge about real estate finance and investments. In-depth discussions on debt and equity analyses and decision-making are the focus. |
3 |
| GHL 6379 | Entertainment and Venue Marketing Introduction to the fundamental business/marketing concepts necessary for successful sports and entertainment events. This course provides a solid knowledge base in the areas of marketing foundations, economics, sponsorships, public relations, sales, advertising, licensing, and other industry-related topics. |
3 |
| GHL 6380 | HRMA 6380 - Hospitality Business Analytics and Communication This course utilizes case studies and industry reports to provide critical information for hospitality business analysis and communication, focusing on how analysis is performed and disbursed within the hospitality industry. |
3 |
| GHL 6381 | Strategic Decision Making in the Hospitality Industry Formerly/Same as: GHL 6381 - Hospitality Management Computer Applications Prerequisite: None. An introduction to hospitality business research methods and quantitative analysis for decision making. Topics include defining research questions to address management issues, research study designs, sampling plans and data collection. |
3 |
| GHL 6382 | Methods of Research in the Hospitality Industry Analysis and evaluation of existing research in hospitality management with emphasis on the study of various research models. |
3 |
| GHL 6383 | Club Operations Management Analysis and strategic management in the private club industry with emphasis on environments, opportunities and strategies particular to managing the functions of private clubs. |
3 |
| GHL 6384 | Gourmet Night Management Prerequisite: Consent of instructor required. Enrollment limited to students serving as directors or assistant directors for Gourmet Night. Food & beverage management, logistics management, marketing, operations management, service management and wine management. Recruitment and training management of student volunteers for area student is directing. Develop training manuals, order equipment, market event and oversee respective areas. |
3 |
| GHL 6385 | Hall of Honor Management I Formerly/Same as: GHL 6396 - Selected Topics in Hospitality: Hall of Honor Management I Prerequisite: Instructor approval. Management course emphasizing general team leadership, food and beverage management, logistics management, marketing operations management, and human resources. Management emphasis in preparation of annual Hospitality Industry Hall of Honors days. |
3 |
| GHL 6388 | Managing for Diversity in Hospitality Evolving issues of workplace diversity. The impact of cultural, legal and economic forces on business. Management of an increasingly diverse workforce with respect to moral, legal and employee relations considerations. |
3 |
| GHL 6397 | Current Issues in Hospitality Management Special topics with approval of the faculty. May be repeated when topics vary. |
3 |
| GHL 6397 | Selected Topics Selected topics with approval of faculty. May be repeated when topics vary. |
3 |
| GHL 6398 | Special Problems For the advanced student wishing to pursue individual study. May be repeated for a maximum of six (6) semester credit hours. |
3 |
| GHL 6399 | Thesis II A student who has not completed Thesis I needs to continually enroll in this course for 3 credits until they finish their thesis. |
3 |
| GHL 6599 | Thesis I This thesis course is available for master’s candidates who would like to engage in primary research. A thesis committee and a formal defense of the thesis are required. |
5 |
| GHL 7334 | Pricing and Revenue Management in Hospitality A comprehensive introduction to both the theory and practice of revenue management and pricing. This course involves mathematical analysis using excel. |
3 |
| GHL 7337 | Human Resources in Hospitality The application of current sociological and psychological theories to organizational behavior, motivation, and conflict with focus on employee-employer relations. |
3 |
| GHL 7341 | Food and Beverage Management Develops students in the areas of the various food service systems, culinary techniques, theories of nutrition and public health, and their impact on the hospitality industry. |
3 |
| GHL 7353 | Services Management in Hospitality Current theories and practical issues within the hospitality industry; exploration of concepts necessary for the development of a service management philosophy. |
3 |
| GHL 7361 | Hospitality Marketing Analysis Technological analysis of the environments, opportunities, and strategies particular to managing the marketing function in the hospitality industry. |
3 |
| GHL 7366 | Hospitality Management Strategies Strategic management of lodging, food service and travel related businesses focusing on current issues, operations, development, finance, human resources, and marketing. |
3 |
| GHL 7369 | Hospitality Financial Assets & Planning Management Acquisition of long-term assets, lease-purchase decisions, cost of capital, and effects of the economic cycles on long-term financing in hotel and restaurant operations. |
3 |
| GHL 7397 | Selected Topics in Hospitality Management Theoretical and practical research oriented class which provides students with the opportunity to understand sophisticated phenomenon of the hospitality industry in the various disciplines. |
0 |
| GHL 8188 | Ph.D. Colloquium The course aims to engage Ph.D. students in an ongoing dialogue about how to become a prominent researcher. Course covers an in-depth exploration of hospitality empirical and practical research. |
0 |
| GHL 8303 | Multivariate Analysis in Hospitality Administration The course introduces and develops multivariate techniques using the SAS/SPSS computer package. Methods covered include multiple regression analysis, multivariate analysis of variance, logistic regression and canonical correlation. |
0 |
| GHL 8304 | Qualitative Design in Hospitality Administration This course will provide concepts of qualitative research methods through case studies, qualitative reviews, interviews, content analysis and focus groups. |
0 |
| GHL 8305 | Grant Writing in Hospitality Industry Develop skills in grant writing, identifies external funding, manages grants, prepares manuscripts for peer-reviewed publications, and prepares papers and posters sessions at professional meetings. |
0 |
| GHL 8310 | Teaching Methods in Hospitality Administration Course covers the steps required to effectively teach students using traditional methods as well as distance education. The student will be required to develop a course and teach one lecture module. |
0 |
| GHL 8320 | Guided Research in Hospitality Industry The course will provide the student with concepts and applications of identifying a research topic, applying appropriate methods, and completing research study. The goal is for the student to become a researcher with significant skills. |
3 |
| GHL 8398 | Research Proposal in Hospitality Administration Dissertation based upon original investigation and must reflect technical mastery of a special field, capacity for independent research and scholarly ability. |
0 |
| GHL 8399 | Doctoral Dissertation Research I in Hospitality Administration Research in hospitality administration for the doctoral dissertation. Students must register for the course within three consecutive terms after approval of their dissertation proposal or in any term in which they are actively working on their dissertation with their committee members. |
0 |
| GHL 8699 | Dissertation II in Hospitality Administration Research in hospitality administration for the doctoral dissertation. Students must register in this course each term in which they are actively working on the dissertation. Once students register, they must continue registering for three consecutive terms. |
0 |
| GHL 8999 | Doctoral Dissertation Research III in Hospitality Administration Research in hospitality administration for the doctoral dissertation. Students must register for the course within three consecutive terms after approval of their dissertation proposal or in any term in which they are actively working on their dissertation with their committee members. |
0 |
| GHL 6100 | Curricular Practical Training |
1 |