Master of Science in International Hospitality Management
Train for success in International Hospitality Management
The Master of Science in International Hospitality Management (MSIHM) program helps prepare tomorrow’s leader of today’s international hospitality. As the hospitality industry increasingly seeks employees with college degrees, especially those with degrees in International Hospitality Management or hospitality-related fields, the expectation for a master’s degree to acquire management-level hotel positions continues to increase. The MSIHM hospitality degree program offers a natural progression from the undergraduate to the graduate program, and provides entry-level and seasoned hospitality professionals with the skills, knowledge, and international hospitality management training they will need to stand out and advance in the competitive hospitality industry. If you want to attend a hotel management university and you're interested in our Master of Science in International Hospitality Management program, request more information.
School of Culinary Arts and Hospitality Management Graduate Learning Goals
- Evaluate, synthesize and apply knowledge gained from core professional program courses to solve problems.
- Communicate effectively in their professions using ethical practices and cross-cultural sensitivity and understanding.
- Apply information technology and professional techniques in the service of culinary and hospitality enterprises.
MSIHM Program Goals:
- To evaluate information and apply effective communication techniques in a global world;
- To design enriched international cultural experiences;
- To assemble applied research and construct best practices for a global industry;
- To formulate creative responsible fiscal operational plans for a global hospitality industry.
- To produce graduates who can assume professional leadership positions and resolve concerns and issues faced by the foodservice and restaurant operations, tourism, and lodging management sectors of the industry.
Click on each group of courses below to expand the course list and descriptions.
Core Requirements
Research Methods
Credits:: 4.5
Prerequisites:
The course focuses on methods for the conduct of research and development projects. Specifically, students learn about the scientific method, as well as research/design requirements and objectives. Course work involves qualitative, quantitative, and case studies; performance metrics; design procedures and control; sources of error and bias. In addition, evaluation tools and formal validation methods are discussed. Prerequisite: None.
EBM502
Research Methods
4.5
Global Leadership in Bus. Enterprise I
Credits:: 4.5
Prerequisites:
This course focuses on an integrative approach to organizational concepts, management principles, and the effects of leadership styles and human resource policies and practices on organizational performance in a global and competitive work environment. Prerequisite: None.
EBM505
Global Leadership in Bus. Enterprise I
4.5
Human Resource Management
Credits:: 4.5
Prerequisites:
This course provides the fundamentals of human resource management (HRM). Topics covered are
organizational psychology, human interaction, individual effectiveness and social issues. Other areas include human resource planning, strategic management, organizational structure, legal environment and organizational staffing. Prerequisite: None.
EBM520
Human Resource Management
4.5
Strategic Planning in the Hosp Industry
Credits:: 4.5
Prerequisites:
The purpose of this course is to develop conceptual and analytical strategic evaluation skills and provide comprehensive knowledge of the strategic management process. Topics examined include environmental analysis, firm resource analysis, competitive analysis, strategy formulation and implementation, international strategy, and strategic control. The goal is provide students with the ability to develop vision, mission statements and objectives for an organization, identify key strategic issues facing the hospitality industry, apply tools for effectively influencing an organization's structure, systems culture and realtionships, analyze the internal and external environments in which the organization operates, and to formulate organizational strategies. Prerequisite: None.
HSM510
Strategic Planning in the Hosp Industry
4.5
Financial Management in Hospitality
Credits:: 4.5
Prerequisites:
The purpose of this course is to build a knowledge foundation in finance and
accounting in order to prepare the student to make sound decisions. Topics in
this course include hospitality accounting systems, financial analysis, operational analysis, cost behavior, budgeting, forecasting, pricing feasibility analysis, and equity management. The student will learn how to use accounting techniques to measure profit and net worth, establish differences between internal and external accounting reports, and analyze financial and accounting reports to assist in decision choices. Prerequisite: None.
HSM520
Financial Management in Hospitality
4.5
Managerial Economics in Hospitality
Credits:: 4.5
Prerequisites:
The purpose of this course is to provide a thorough understanding of financial
economic analysis as it pertains to individual and organizational behavior. The
course will review theories of demand, short-term asset management, strategic
valuation, capital budgeting analysis, capital structure decisions, leasing, and
international financial management. The student will learn how to apply basic
financial economic concepts, measure the impact of economic decisions on
individuals and organizations, and the use of financial economic analysis in the
decision-making process. Prerequisite: None.
HSM530
Managerial Economics in Hospitality
4.5
Facilities & Assets Development & Mgmt
Credits:: 4.5
Prerequisites:
The purpose of this course is to create a foundation for success by teaching the
student how to evaluate and manage a hospitality organization’s facilities and
assets. Topics include feasibility, risk, facility location, functional planning and
design, architectural drawings, engineering criteria, construction management,
contracts, and scheduling. Upon completion of the course, the student will be
able to determine risks associated with facilities and other assets in the hospitality industry. Prerequisite: None.
HSM540
Facilities & Assets Development & Mgmt
4.5
IT in the Hospitality Industry
Credits:: 4.5
Prerequisites:
The purpose of this course is to provide an understanding of how the hospitality
industry applies information technology for management, decision making and
competitive advantage. Topics examined in this course include the information
system concept and its components, networks, e-commerce, restaurant management systems (RMS), property management systems (PMS), global distribution systems (GDS), central reservations systems (CRS) and database management systems (DBMS). Upon completion of the course, the student will be able to identify specific information systems used in the hospitality industry, to evaluate the advantages and disadvantages of their application in different areas and to use them to measure performance and service. Prerequisite: None.
HSM550
IT in the Hospitality Industry
4.5
Hospitality Marketing Management
Credits:: 4.5
Prerequisites:
The purpose of this course is to teach the student how to market hospitality. Topics include customer and competitor theories and concepts, competitor and core capability analyses in marketing planning, analysis of market opportunities,
and methods for generating, selecting, and implementing actionable marketing
plans. Upon completion of the course, the student will be able to apply the principles and practices of marketing management to marketing decision-making
and to implement effective marketing strategies in product, price, promotions,
and distribution. Prerequisite: None.
HSM560
Hospitality Marketing Management
4.5
Operations Management in Hospitality
Credits:: 4.5
Prerequisites:
This course builds upon existing knowledge of several other areas of management. It will concentrate on the effective management of the hospitality
products/service delivery and focus on the hospitality product, customer service,
and information processing operations, and therefore, it will involve designing,
planning, and controlling activities and technologies employed in hospitality
organizations in order to make daily strategic operational decisions. Topics will
include current operation tools and techniques currently used in the industry,
operations strategy, process analysis and design, total quality management, and
project management. Students will use quantitative modeling, case studies, and
computer software to analyze and solve operations management challenges and
make operational decisions. Upon conclusion of this course, the student will be
able to recognize and analyze operational areas in hospitality organizations and
identify the position of operations management within a wider management
spectrum. Prerequisite: None.
HSM570
Operations Management in Hospitality
4.5
Current Issues in Hospitality Management
Credits:: 4.5
Prerequisites:
The purpose of this course is to expose students to timely topics of critical
importance to the hospitality industry. This course will use current articles, case
studies, and guest speakers to advance knowledge of the most current issues
facing the hospitality manager. Course topics and objectives will be adapted each semester to meet the changing needs of the industry, such as distribution in the hospitality industry, electronic distribution, service excellence, international
employment relations, tourism, or entrepreneurship. Prerequisite: None.
HSM590
Current Issues in Hospitality Management
4.5
Graduate Research Production & Design
Credits:: 4.5
Prerequisites:
The purpose of this course is to provide supervised research where students
utilize appropriate marketing design, and quantitative and qualitative research
tools to construct workable business plans or professional papers as the terminal requirement of their course of study. Prerequisite: Successful completion of nine (9) MSIHM courses.
HSM595
Graduate Research Production & Design
4.5