Pursuing a Master of Science degree in Hospitality Management enhances your career potential for upper-level positions in an ever-changing industry. The program also prepares students for academic careers.

Graduate opportunities

The Master of Science program in Hospitality Management at the University of North Texas develops specialists with the skills and global perspectives needed in an industry that continues to expand to new global markets.

Graduate coursework in areas such as research methods and applications, consumer theory, global tourism, restaurant development and hotel operations prepares students for careers in lodging management, restaurant management, resort management, tourism management and higher education.

Our integrated program allows you to apply theories and concepts to real-world problems. You learn to communicate effectively, create new business strategies, explore new products and services, generate knowledge and solve complex problems.

You also examine critical subjects that the industry will face in the future such as:

  • Changing demographics of the workforce and consumers
  • Emphasis on technology and quality management
  • Entrepreneurship and restaurant development from concept to operation
  • Impact of tourism on the global economy
  • Legal requirements in lodging and restaurant management
  • Maximizing human resources and industry profits

Our degree programs

We offer coursework leading to a Master of Science in Hospitality Management. The M.S. degree can be obtained as part of a residential program or it can be completed entirely online.

You also can pursue graduate academic certificates in Hospitality Management or Event Management.

Our courses are taught by experienced faculty members who actively research hotel and restaurant operations, legal and regulatory aspects, profitability and consumer issues. Other faculty research interests include:

  • Finance
  • Food safety
  • Hospitality education and administration
  • Information technology
  • Managerial competencies
  • Nutrition and dining habits of consumers
  • Quality management
  • Services marketing and management
  • Sustainability
  • Tourism

As a graduate student, you can take advantage of networking and job opportunities with an active industry board of governors, an extensive annual Hospitality Career Expo and other professional events. Companies represented range from Aimbridge Hospitality and Freeman to Travelocity and the Gaylord Texan Resort and Convention Center.

Attending UNT

Admission requirements

You must meet the admission requirements for the Toulouse Graduate School® outlined on the graduate school website and the following program requirements:

  • Three letters of recommendation from employers or former faculty members
  • Résumé
  • Professional essay addressing your motivation and perseverance toward educational goals; academic or professional honors, recognitions and awards; and commitment to your field of study

More information about the program requirements is at our website.

Degree requirements

Master of Science

Residential or online thesis option
  • 3 credit hours of hospitality management core courses
  • 15-21 credit hours of hospitality management courses
  • Up to 6 credit hours of electives outside the major
  • 9 credit hours of research tools
  • 6 credit hours of thesis course
Residential or online non-thesis option
  • 6 credit hours of hospitality management core courses
  • 21-24 credit hours of hospitality management courses
  • Up to 6 credit hours of electives outside the major
  • 9 credit hours of research tools

Financial assistance

Financial assistance and scholarships from national, state, university and college resources are available to Hospitality Management majors. You may apply for competitive scholarships, teaching assistantships and teaching fellowships from the College of Merchandising, Hospitality and Tourism. Applications are available from the dean's office or the college website.

Additional information about available funding from the graduate school and other sources is available at the Financial Aid website.


Priscilla Connors, Associate Professor; Ph.D., Texas Woman's University. Online nutrition education; nutrient analysis and menu planning.

Bharath Josiam, Professor; Ph.D., University of Minnesota. Marketing and consumer behavior in hospitality and tourism; youth tourism; tourism and shopping; hospitality and tourism education and training issues.

Birendra KC, Assistant Professor; Ph.D., North Carolina State University. Sustainable tourism; tourism policy and planning; community participation in tourism management; ecotourism; wildlife tourism; tourism micro-entrepreneurship; collaboration in tourism; community-based tourism; natural resource management.

Lisa Kennon, Associate Professor and Graduate Coordinator; Ph.D., Texas Woman's University. Food safety issues impacting hospitality customers and the restaurant industry; consumer issues impacting the hospitality industry.

Young Hoon Kim, Associate Professor; Ph.D., Texas Tech University. Strategic management; consumer behavior; hotel operation (internal and external) and food service management; hospitality, tourism, service, food tourism, destination, health tourism and web marketing.

Xi Yu Leung, Assistant Professor; Ph.D., University of Nevada, Las Vegas. Information technology; social media; consumer behavior; hotel management and destination marketing.

Jihye "Ellie" Min, Assistant Professor; Ph.D., Texas Tech University. Revenue management, hospitality finance and accounting; casino and integrated resort management; customer loyalty program and hospitality marketing; data mining and impact study.

Daniel Spears, Associate Professor; Ph.D., Kansas State University. Tourist consumption and activity behavior; tourism development and sustainability in small island destinations; cultural and heritage tourism; ecotourism; casino operations, gaming management, development issues; services management and marketing.

Han Wen, Assistant Professor; Ph.D., Kansas State University. Food service operation and management; food safety issues in the restaurant industry; gastronomy tourism; hospitality education.

Kim H. Williams, Chair and Professor of the Department of Hospitality & Tourism Management, The Robert Dedman Chair in Club Management, PhD., University of New Orleans. Hotel operations; human resources; crime and tourism; resilience; business continuity.